From The Art of Mead Tasting and Food Pairing, page 316
EQUIPMENT: a medium cookie scoop will make easy work of forming the meatballs. A food processor is recommended, but you can also make this by stirring with a sturdy wooden spoon, or kneading by hand.
This sidebar appears on pages 195-196, The Art of Mead Tasting and Food Pairing
The Kafa forest in Ethiopia is the origin of coffee. It is now an internationally-recognized biosphere reserve to conserve wild coffee genes. It is a particularly lush area of Ethiopia, but...
An excerpt from Chapter 10, The Art of Mead Tasting and Food Pairing
Mead has been made and drunk in Africa for a very long time, possibly as long as 20,000 to 40,000 years. Ancient hunter-gatherer tribes probably made mostly quick meads or short...
