You also have to take it in the context of the daily exercise that people are getting, which is not driving to the gym and working out, but working out in a subtle way all day, by walking, gardening, dancing, all the activities that people do, participate in, when they live in a more natural environment. I really wanted to look at what these people were eating forty, fifty, sixty years ago, and most of those recipes come from that era.
Curtis Cord It looked delicious. The pork and collard greens stew, and everything in between, because these are things we should be eating every day, not just when we want to make something extraordinary. This is every day food.
Again, if you take those recipes in the context of what people were eating thirty, forty, fifty years ago, meat was definitely not a daily food. Curtis Cord You wrote that most meat in Ikaria, when it appeared on the plate at all, was seen, not as the main ingredient, but more like a condiment, which is completely different than the way we think of meat here in America, where it is always front and center. Yet I get the feeling that being able to view it that way could be the answer to a lot of our problems that we face in our diets. Diane Kochilas This is something that I try to propagate in my own work in the United States, getting people off meat, in many ways.
Maybe, twice a month? It was expensive, it should be. Now with all the climate change talk, meat production and consumption is on the forefront of issue that we have to deal with.
Secrets from the island where people forget to die
Curtis Cord I started at the first recipe, the Ikarian-style New York Kopanasti, which is a soft cheese that Ikarians always have on hand, you said, like peanuts or chips, to offer to anyone who might stop by, and invariably, someone on the island will stop by. Finally, I think it was around the mid one hundreds, flipping through, I gave up without finding one. What does that say about the importance of olive oil to Ikarians? Diane Kochilas I think it speaks tomes for the importance of olive oil.
It was basically the only fat.
Ikaria: Lessons On Food, Life, And Longevity From The Greek Island Where People Forget To Die: A…
It was the butter of the poor. Olive oil was, by far, the absolute, most important and nutritious food in their diet. It really is used in almost everything, even in sweets. Curtis Cord I did. I mean Google, the ultimate listing of everything. Is that how you see it over there?
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Curtis Cord I was surprised to learn in your book that your oil is not made from the flagship Greek variety Koroeneiki, it is a local variety called, and help me with the pronunciation, is it Hondroelia? Can you describe the taste? Is it as intensely fruity and spicy as the Koroeneiki? The Koroeneiki does have a distinct fruitiness.
Curtis Cord Do they pick the olives more ripe than they might with the Koroeneiki?
Are the olives green when they pick them? Diane Kochilas Yes and no. Local psychologist Dawn Huebner. Sep 26 - pm to pm.
Ferguson Reading Series: Betsy Sholl. Oct 9 - pm to pm.
Secrets from the island where people forget to die - MarketWatch
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Walmart Tell us if something is incorrect. Book Format: Choose an option. Add to Cart. Product Highlights Part cookbook, part travelogue, filled with gorgeous photography, stunning recipes, and interviews with locals, and packed with the often quirky secrets to a long life that Ikarians are spoon-fed at birth, Ikaria is award-winning author Diane Kochilas's ethno-culinary paean to this magical island.
Here, Kochilas will marry lore to lesson and recipe to interview: we'll meet a year-old weaver--the best on the island--and taste the combinations of herbs that he cooks with and that he believes give him life.
We'll learn about the life-giving benefits of delicious salads both raw and cooked, the gorgeous breads and savory pies that are a part of every meal, the bean dishes that are passed down through generations, and the seafood that is at the root of the Ikarian culinary culture.
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