Watch the amazingly creative video that inspired Julia McLean to think of new and creative ways to herd her sheep. You won’t believe it!
Thanksgiving Dinner at the Guinea Pig Restaurant
Julia McLean serves up an exotic Canadian Thanksgiving dinner to her friends in France.
Dead Languages: Confined to the Dustbin of History
Julia McLean explores the realm of language survival, loss of culture and how Latin has survived if only by virtue of being part of other languages such as many of the Romance languages.
A Different Language
In preparing for her trip to Tunisia, Julia McLean grabs some audio CDs and immerses herself in the Arabic language.
Speaking in Tongues: Learning a New Language
Julia Mclean challenges Britain’s immigration laws and suggests that there are some serious economic consequences for immigration laws that do not protect the citizens of Britain.
Liquor Unlimited and Unlicensed: How to Make Liqueurs from Fruits and Herbs
From France’s farm country, Julia McLean writes about the art of making liqueurs from herbs and fruits, plus she offers up some divine recipes.
Paint it Blue
A weed provided rich pickings in the 17th century, when it was used as a dye, and its revival as a natural dye is proving successful.
The Hunting Party
Julia McLean provides an historical and cultural context for grouse hunting in Great Britain while also ruminating on the decline of local markets and our disconnect from nature and our food sources.
Salads from My Normandy Garden
With her Normandy garden offering up fresh ingredients, Julia McLean shares the secrets of delicious salads and dressing.
Umami: The Fifth Sense of Taste
Umami, known as the fifth flavour, is now taking its rightful place alongside sweet, sour, salty, and bitter in food glossaries.
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