The Welcoming Table

A major way to break down racial and cultural barrier is through exploring new foods and sharing a meal. Celebrating the rich and delicious diversity of the world’s foodways and culinary traditions; and include personal reflections, anecdotes, and commentary will be featured. Recipes and eating traditions are included.
April 26th, 2012
Written by Rita Cook in Latest News, The Welcoming Table with 0 Comments
Since New Zealand is an island nation, access to both land and seafood options are a regular part of the local diet. Driven by ingredients that are not only indigenous, but also seasonal, expect a cuisine in New Zealand that resembles that of Australia and Britain, but with a few twists derived from the local Maori population.Agriculture plays a big role in New Zealand as well as adding a Pacific...
March 27th, 2012
Written by Rita Cook in Latest News, The Welcoming Table with 0 Comments
Throughout their long history, the Alaskan Inuit (also known as the Eskimo) have traditionally been both fishers and hunters. Even today in some areas the Inuit people still hunt whales, caribou, seal, polar bear, and muskoxen. In addition to these staples, meals also include moose, a variety of fish and fowl, mountain sheep, hares, squirrels, and foxes, as well as plant foods such as wild herbs...
February 15th, 2012
Written by Marlene Caroselli in Latest News, The Welcoming Table with 0 Comments
Michel Goldstein is a one-man United Nations, at least as far as culinary indulgences are concerned. His paternal grandfather is from Rumania and his grandmother, from Mexico via Russia. On the maternal side, his grandfather is from France and his grandmother from Mexico via Bulgaria. Born in the USA, he practices his Jewish faith and enjoys the special cultural aspects associated with it.This...
January 6th, 2012
Written by Corinna Underwood in Focus on Health, The Welcoming Table with 0 Comments
The Olive is an ancient fruit worthy of respect and acclaim, and it comes to us via Iran and Palestine through the Mediterranean basin. It is one of the oldest cultivated trees still in existence. Not only is it one of the most flavorful fruits, it is also one of the most versatile. Not only a popular ingredient for salads and entrees; olives also make a great choice for a low-calorie snack. They...
December 28th, 2011
Written by Rita Cook in The Welcoming Table with 0 Comments
With travelers visiting the Himalayas and Nepal often these days many are interested in Tibetan cuisine, which has its own particular flare, but has also been influenced by its neighbor India. Using many indigenous ingredients in the winter, beef and mutton are popular on the table. The meat is cut into long strips and has normally been air-dried in ground caves for longer preservation. The dried...


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