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...Retail and food experts say that worry over the high cost of prime meat cuts and the economic downturn have more shoppers checking out supermarket offal offerings. But the return to eating innards was under way even before this year's financial crisis, as celebrity chefs and restaurateurs have encouraged a return to cooking organs such as liver and kidneys, which once enjoyed a central place in British cooking. (See how farmers around the world prepare their crops for harvest...

Author: /time Magazine | Title: Britain's Tongue, Kidney and Brains Boom | 12/9/2008 | See Source »

...farm in the hills of west virginia, Josh Frye isn't raising chickens just for meat. He is also raising them for their manure. Through a process that some scientists tout as a solution to climate change, food shortages and the energy crisis, Frye is transforming the waste into a charcoal-like substance called biochar that in the long run could be far better for the world than chicken nuggets. "It might look like this is just a poultry farm," says Frye. "But it's a char farm...

Author: /time Magazine | Title: Carbon: The Biochar Solution | 12/4/2008 | See Source »

...gathering natural disaster. To live on the arid soil of the Sahel is an eternal struggle for water, food and shelter. In the past, nomad Arab herders and settled farmers (Arabs and Africans) worked together: the farmers allowed the herders' livestock on their land in exchange for milk and meat. But as good land became scarcer, the two sides began to fight over it. "You might laugh if I say that the main reason of this issue is a camel," said Libyan leader Muammar Gaddafi at his failed attempt at Darfur peace talks in October 2007. "But Africa has thousands...

Author: /time Magazine | Title: Weather Wars | 11/27/2008 | See Source »

...today are a fairly recent addition to a history that goes back as long as mankind has had dough to bake into a crust and stuff to put inside it. In medieval England, they were called pyes, and instead of being predominantly sweet, they were most often filled with meat - beef, lamb, wild duck, magpie pigeon - spiced with pepper, currants or dates. Historians trace pie's initial origins to the Greeks, who are thought to be the originators of the pastry shell, which they made by combining water and flour. The wealthy Romans used many different kinds of meats - even...

Author: /time Magazine | Title: Pie | 11/26/2008 | See Source »

Contrary to grade school theater productions across the United States, there was no modern-day pie - pumpkin, pecan or otherwise - at the first Thanksgiving celebration in 1621. Pilgrims brought English-style, meat-based recipes with them to the colonies. While pumpkin pie, which is first recorded in a cookbook in 1675, originated from British spiced and boiled squash, it was not popularized in America until the early 1800s. Historians don't know all the dishes the Pilgrims served in the first Thanksgiving feast, but primary documents indicate that pilgrims cooked with fowl and venison - and it's not unlikely that...

Author: /time Magazine | Title: Pie | 11/26/2008 | See Source »

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