"The Well-Being of Indigenous Communities in the Pacific Northwest: Anthropometric Evidence from British Columbia’s Jails, 1864-1913", new working paper from Ian Keay & Kris Inwood https://papers.ssrn.com/sol3/papers.cfm?abstract_id=4544077
@DDelgadoVive
I've been saying how we've dealt with Covid reminds me of The 3 Little Pigs & The Big Bad Wolf. No mask or vax is a house of straw, Vax but no mask is a house of sticks. Both ineffective against the big bad wolf's huffing & puffing. Both houses blow down. Only the brick house of best practices survives which is proper masking first & foremost, & all other things like vax, social distance, limit crowds, air purifiers, etc.
I cooked this mix of vegetables as I usually do, and with many of the ingredients I often use. But I've not had rainbow chard recently, and this bunch was very fresh and large. Garlic stems are also not often available.
Back from shopping. A good (and surprising) find at Walmart: brown chickpeas, 8lb for CAD10. I read (or was told by @LifeTimeCooking ) that these are the traditional choice for hummus.
NutritionFacts.org has a simple and easy recipe for a healthy scramble. They specify a package of extra-firm tofu, but if you prefer a whole-food diet, you can readily substitute 350g / 12 oz tempeh.
This is an excellent guide to marinating tofu - over 2 dozen marinades and excellent hints - that I got from @Leisureguy . I want to try each and every one.
@meredithw@bibliolater@science Good point, as a medical layperson I would have not thought of that. Since the causal interpretation seems mechanistically plausible, it is tempting. I have yet to read the full paper but its abstract and conclusion are more carefully phrased than the reporting about the paper. I wonder if one can factor out negative correlation somehow in study design or analysis.
@EllieK I made a beluga-lentil-and-foxtail-millet tempeh that turned out very well. I do like to combine legume and grain in the tempeh, though sometimes I'do legume and legume (e.g., black-eyed-pea-and-peanut; or chickpea-penaut).
I still prefer whole soybeans, but I do know most prefer hulled and cracked. And thanks for pointing out BROL. Great combo.