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Quote by Dr. Blake F. Donaldson

“It isn’t normal to live on milk and cream and cheese and ice cream and eggs and chocolate and wheat flour and alcohol. No! Man is a hunter. Most of the wheat flour should be fed to the animals. Let them go through the arduous labor of converting fodder into meat fat. And then eat the animal. That is the smart thing to do.”

Quote by Dr. Blake F. Donaldson

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Strong Medicine

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Dr. Blake F. Donaldson

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“I can smell fennel, lemongrass and cinnamon. But there's something more... something that ties those three spices together. What is this powerful aroma underneath it all? "'Holy basil'! And he used fresh leaves!" Holy... ... basil? "It's a spice native to Southeast Asia and sacred to the Hindu religion. Just one whiff of it... ... sends a refreshing sensation throughout the entire body. In Ayurvedic medicine, it's even considered an elixir of life!" *Ayurveda is the name of Hindu traditional medicine in which proper diet plays a large role.* "Really? What an amazing spice!" "However... ... holy basil rarely makes it to Japan while still fresh! It should be nearly impossible to procure! How on earth did you get it?!" "Oh, that? We raise it year-round for our seminar. And how do we cultivate it? Well... that's a trade secret." "What?! He raises his own uber-rare spices?!" "That's the Shiomi seminar for you." ""Shiomi"? They must mean Professor Jun Shiomi, the academic expert on spices!" "Man, this scent is not just powerful, it's addictive! But that's not the only thing going on in this dish. There's something else, something that spurs you on to the next bite... tartness? Yogurt!" "Good guess, Yukihira. Holy basil is so strong it can easily overpower all other spices if you aren't careful. But adding in yogurt mellows it out." Not only that, the spices he used have the curcumin compound, which is known to aid the liver in detoxifying the blood. That together with the lactic acids in yogurt increases how well the body absorbs it!”

“At work, Sirine announces that this year will be an Arabic Thanksgiving with rice and pine nuts and ground lamb in the turkey instead of cornbread, and yogurt sauce instead of cranberries. Mireille sulks and says she doesn't like yogurt and Sirine says, annoyed, why can't we ever do things differently? And Um-Nadia says, girls, never mind already, we can have the for-crying-out-loud rice stuffing and I'll bring the can of the red berries sauce.”

“Signs of Hokkaido's muscular dairy industry tattoo the terrain everywhere: packs of Holsteins chew cud unblinkingly in the sunlight, ice cream shops proffer hyperseason flavors to hungry leaf gazers, and giant silos offer advice to the calcium deficient: "Drink Hokkaido Milk!" Even better than drinking the island's milk is drinking its yogurt, which you can do at Milk Kobo, a converted red barn with cows and tractors and generous views of Mount Yotei, which locals call Ezo Fuji. Kobo sells all manner of dairy products, but you're here for the drinkable yogurt, which has a light current of sweetness and a deep lactic tang, a product so good that the second it hits my lips, I give up water for the week.”