Word: okra
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...there are still some willing to make that choice. Even after his kidnapping, Abdel Hadi continues to work every day at India Base. His family begs him to stay home and grow okra, lemons and potatoes on their farm, but Hadi loves being a soldier. "I won't give up my job because of a little terrorist," he says in his office as his soldiers march outside in the blazing sun. Three weeks after Hadi was tortured, his feet are still too swollen to fit into shoes, so he wears a pair of worn house slippers as he commands...
...exercises along with a radio broadcast, then eats breakfast: whole-grain rice and miso soup with vegetables. He puts in two hours of picking weeds in his 1,000-sq.-ft. field, whose crops are goya--a variety of bitter gourd--a reddish-purple sweet potato called imo, and okra. A fellow has to make a living, so Toguchi buys rice and meat with the profits from his produce...
...distinctively dark green, with a crunchy outer shell—so light that it’s nearly impossible to distinguish between the baked and fried varieties offered at Sepal. The evening buffet, available Mondays through Wednesdays, presents a basic selection of fatoush salad, hummus and baba ganoush, okra with cilantro and garlic, chicken with sumac, lima beans and a deliciously savory maklouba—hearty chunks of lamb or tofu, cauliflower and eggplant sealed with rice and cooked in lamb broth, then turned upside down and served steaming hot. Other Sepal specialties include the warm, filling red lentil soup...
...lists the omissions but assures us, “By this time next week, y’all is gonna be able to experience it all!!!” For now there’s still plenty to experience. Starters include various types of hot wings, hush puppies, fried okra and “frickles.” For the woefully uninformed, those are fried pickles. There are a few salads, but the heart of the menu lies in the more meaty options: all sorts of ribs, pulled pork, chicken fried steak, catfish and barbecued chicken. Vegetarians need not despair?...
...trick is not to force yourself to eat stuff you hate but rather to find ways to turn the plant kingdom into dishes you enjoy. Don't want to face a plate of okra or Brussels sprouts? You don't have to. Aim for variety, and put your energy into getting--on a daily basis--as many different vegetables as you can into salads, soups, stews, sides, salsas and pasta sauces. Fresh is best, but frozen is fine and even canned will often do (though mind the added sodium...