Let's get this out of the way: VHÖL includes members of bands that have put out some of my favorite metal albums of the last few years. Guitarist John Cobbett and bassist Sigrid Sheie are in Hammers of Misfortune, Mike Scheidt fronts YOB, and Aesop Dekker drums for Agalloch (among many other bands).
Originally published on Thu March 28, 2013 3:27 pm
One day while he was watching TV, farmer Emmanuel Tshiteta saw a news segment about people digging.
With shovels and picks, they forged deep holes, then packed the rocks they uncovered into plastic mesh bags. They carried the bags to a river to wash away the dirt, revealing handfuls of aqua-colored ore. The next day, they sold the ore for quick cash.
Easter brings with it many predictable foods: chocolate bunnies, jelly beans, ham, and hard-boiled eggs. But some Italians use the season to feature a surprisingly sweet vegetable dish on their tables.
It's called torta co'bischeri agli spinaci. Francine Segan calls it "Tuscany's sweet spinach pie." Segan is a food historian and author of Dolci: Italy's Sweets. She shared a recipe for the pie for All Things Considered's Found Recipe series.
Standing in front of mothers whose children have died in shootings, President Obama said Thursday at the White House that if the nation fails to toughen its gun laws, "shame on us."
"Shame on us if we've forgotten" the 20 children and 6 educators killed three months ago at Sandy Hook Elementary School in Connecticut and all the others who have died in gun-related violence before and since then, Obama added.
Originally published on Thu March 28, 2013 11:06 am
Deadly microbes like salmonella and E. coli can lurk on the surface of spinach, lettuce and other fresh foods. But many more benign microbes also flourish there, living lives of quiet obscurity, much like the tiny Whos in Dr. Seuss' Whoville. Until now.
Scientists at the University of Colorado have taken what may be the first broad inventory of the microbes that live on strawberries, lettuce, tomatoes and eight other popular fresh foods.
It turns out the invisible communities living on our food vary greatly, depending on the type and whether it's conventional or organic.