Mushy
Peas
Back
in November of 2003 when George
W. Bush was making an official
state visit to Britain, Prime
Minister Tony Blair invited him
to try the fare at Tony’s
local, the Dun Cow Inn in Sedgefield.
Bush and Blair both chose fish,
chips and mushy peas.
Since
that historic gustatory event,
mushy peas have not seized the
center of the culinary stage.
Why, you may well ask? And what
are they anyway? Peas that are
dried in the field are known as
marrowfat peas. Most of them are
produced in the UK and exported
around the world. To make mushy
peas you simply soak, boil and
serve them up steaming hot. The
mushy bit comes naturally to cooked
dried peas, though of course they
can be further mushed with a fork.
We
encountered mushy peas last fall
in Norwich, England, on the far
east coast, though people say
m.p’s are a “northern”
food item, but we decided that
“northern” here actually
means anything to the north of
London. Click
here to continue report.
Report
from the Road: New Mexico
Presenting
A Program, Researching Food Heritage
Meredith
Hughes at The Hubbard Museum,
Ruidoso. |
Children
and their families get involved
in the program at The Hubbard
Museum, Ruidoso. |
“Chocolate,
Chiles, Corn and More:
Foods of the Americas”
Who can imagine
Italian food without the tomato?
Chinese food without hot chiles?
60% of what everyone in the world
eats today came originally from
the Americas.
The FOOD Museum’s
lively, hands on program about
the multicultural story of America’s
native foods is traveling around
New Mexico this year, visiting
museums and schools, thanks to
a grant from the New
Mexico Humanities Council.
The program explores the foods
that traveled New Mexico’s
trails, traversed the world and
changed the way everyone eats.
Click here
to continue this report from Clayton,
Ruidoso, Silver City, Las Cruces
and Socorro.
