Monday, March 30, 2009

Origins of Tex-Mex

Tex-Mex, the national food of Texas, likely came from the Canary Islands in the 1730’s when fifteen island families arrived at the missions in Bexar. They brought cumin, coriander, saffron, chiles, ginger, cinnamon and paprika – and they knew how to use them. Further back, the Canary Islands were originally populated by the Guanche, a Berber people who came from Morocco. Thank you. Thank you. Thank you.

Where would we be without fermentation? It yields vinegar, yogurt, sauerkraut, cheese, prosciutto, vanilla, pickles and divorce.

Many refugees from Somalia have settled in Minneapolis. So many that several grocery stores now sell camel’s milk. Where do they keep the camel during winter?

As much as anything, the Circus is a transportation company. Ringling Bros. rolls from show to show on not one, but two, mile-long trains.

File this under suspicions confirmed: a company owned by the United Arab Emirates will soon be the proud owner of nearly 10 percent of the company that makes Mercedes Benz automobiles. Gas mileage is no matter if you own the refinery, too.

Suspicions confirmed, part deux: Texas can now boast of its most bizarre and slimiest topper: the world’s largest known colony of clonal amoebas. Found it in the muck of a cow pasture, wouldn’t you know. That begs the question: what the hell were they looking for in the first place?

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