Author: Staff

"When I first started in herbalism, every single teacher that I knew, every person I knew that was at the top of herbalism--and farming, was white" This week on our show we visit with Shanna Hughey, also known as Medicine Mija of Wild Mint Apothecary. She talks about growing food and medicinal herbs and how her herbal practice connects her with her ancestors and with People of Color around the globe. And we talk with the owners and bakers of Two Sticks Bakery, and share a few recipes suitable for Valentine’s day treats. --- Wild Mint Apothecary In August of 2020, I had the chance to tour the garden of Shanna Hughey on Bloomington's Westside. The air was thick and warm, and the garden was winding down from a bountiful season. Continue at indianapublicmedia.org.

All products featured on Epicurious are independently selected by our editors. However, when you buy something through our retail links, we may earn an affiliate commission. In a tiny strip mall, at one of the only Ethiopian restaurants in Alabama—that’s where my journey to making real niter kibbeh started. There, I met Gini Mohammed, one of the owners of The Red Sea Restaurant. We’d never met before, but Mohammed and I had an immediate rapport. We bonded a bit, talking about our children and what brought each of us to Alabama. Then we got down to business talking about the nuts and bolts of spiced butter. Niter kibbeh is a true backbone of Ethiopian cuisine, used to add sublime flavor at the start of cooking, or employed as a finishing element for an even bolder statemen...

Tagines are hearty North African stews named for the earthenware pots with cone-shaped lids that they're traditionally cooked in. The food is seasoned with a warming combination of both sweet and savory spices, and though dishes often contain lamb or chicken, the strong spice base lends itself to vegetarian adaptations. In this tagine, bolster canned chickpeas with cumin, cinnamon, saffron, cayenne, olives, dates, and lemon. If saffron is unavailable or outside your budget, simply leave it out. The list of ingredients looks long, but you add most of them to the pot at once, so the tagine isn't labor intensive. To crack fresh coriander, slip the seeds into a zipper bag and pound lightly with a rolling pin. While the stew simmers, stir a zippy herb oil to spoon on top. Add couscous or flatbr...