Hunting-Gathering on the Web: This Week in Paleogastronomy, Week 24
We know in Texas everything is big: big oil, big ranches and big BBQ beef brisket. Check out this big review of this months Saveur, highlighting the cuisine of the great state.
Paleogastronomy. How did it start? Like Texas, it turns out our paleolithic ancestors went big, really big! Read how our ancestors grilled a mammoth! Make sure to view the slide show.
While we are on the theme of big BBQ, we would be remiss to leave out whole hog BBQ in South Carolina. Another slide show for your viewing pleasure.
Safe, sane and consensual is a great mantra for many activities including summertime grilling. The Wall Street Journal shows us how it’s done.
Safe grilling, that is.
We are always on the look out for great scrambled egg mods here at paleogastronomy. The ramp season, wild onions foraged in New England states, is coming to an end but if you can find some at your local market, try this scrambled eggs with ramps and asparagus.
Finally, as followers of the paleodiet and paleolifestyle, we should be concerned about the state the world’s fish stocks. Mark Bittmen, the New York Times food editor, gives us some great guidence to help us manage our fish consumption in a sustainable and tasty manor.
Until next week.
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