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...boasts well-known British-born chef Janice Ryan. Her dishes highlight the importance of marinades and seasonings - especially allspice and Scotch bonnet peppers - to the very best Caribbean cooking. Outstanding are conch chowder, coconut-water-and-rum shrimp salad and spice-rubbed snapper with tamarind...

Author: /time Magazine | Title: Spoiled for Choice on Nevis | 2/17/2010 | See Source »

...popular chicken-and-rice dish, was introduced by 19th century immigrants from China's Hainan province; their descendants still sell it on Bangkok streets. Pad Thai, perhaps Thailand's most recognized dish, is also indebted to China. "It's Chinese noodles stir-fried, but with additional palm sugar and tamarind water," explains Thompson. (Read "Food Fit for the Gods - All of Them...

Author: /time Magazine | Title: The Sidewalk Smorgasbord | 2/1/2010 | See Source »

Anjali M. Bhatt ’11, a South Asian Association board member, noted that Bombay Club faces competition from three other Harvard Square Indian restaurants—Tanjore, Cafe of India, and Tamarind...

Author: By Bonnie J. Kavoussi, CRIMSON STAFF WRITER | Title: Bombay Club Leaves Square | 10/8/2009 | See Source »

...sense of urgency is most pronounced in the developing world, where a job in tourism can be the difference between poverty and prosperity. In Kenya, a single employee at a hotel or restaurant supports four other people, according to Gerson Misumi, managing director of Tamarind Management, a hospitality firm in Kenya and South Africa: "There's a chain of services that depend on our industry." Adds Lipman of the UNWTO: "Tourism is a good development agent because poor countries don't have to manufacture it." Developing nations already have their product--nature, culture, tradition--and all that's required...

Author: /time Magazine | Title: The Vacation Recession | 6/29/2009 | See Source »

Inside the supermarket, uniformed workers are stacking pineapples into neat rows across from bundles of fresh mustard greens, tamarind pods and nopalitos - sliced cactus ears common in Mexican dishes. In much of the country, Farmers Best Market would not be an extraordinary sight. But here on 47th Street, a gritty stretch of Chicago's South Side flush with Golden Arches and purveyors of Colt 45 Malt Liquor, the store is an oasis. It's also raising an intriguing proposition: Can an inner-city supermarket profitably specialize in fresh produce and meats - and, ultimately, be a model solution to urban America...

Author: /time Magazine | Title: Can America's Urban Food Deserts Bloom? | 5/26/2009 | See Source »

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