March 2010

Have you heard about the plight of the bats here in the northeast? They’re suffering from something called white-nose fungus, a scourge that has killed more than a million bats since it was first noticed in upstate New York in 2006. The sugary looking smudges of fungus that accumulate on bats' noses and wings seems to thrive in cold, damp hibernation caves. It disturbs the bats’ hibernation sleep, waking them up and sending them out, confused and disoriented, into frigid temperatures. This dangerously depletes their stores of fat and they frequently die of starvation. The fast-spreading disease has already been detected in nine states, and biologists fear it could wipe out certain bat species entirely. Because bats can consume their own weight in insects in a single day, their decimation could have serious consequences. A rise in the number of agricultural pests could mean that farmers will react with more pesticides, which would find their way into the water table.
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If you've ever been out for Japanese food (not just sushi, but maybe soba or yakitori or hot pots), you may have noticed a little red shaker on the condiment tray. That's shichimi togarashi, a Japanese spice blend traditionally eaten on noodles, soups and stews. It's made from a combination of seven spices (shichi means seven in Japanese), most commonly ground red chili pepper, dried orange peel, black sesame, white sesame, ginger, ground sansho, and nori flakes or powder. You'll often also see a little green shaker alongside, and that's just plain sansho, a berry from the prickly ash tree that is a relative of the Sichuan peppercorn. It has that same peppery-piney flavor that leaves a slight tingle on the tongue. You can find both these condiments at any Japanese market, or online at Japanese food specialty sites.
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