Originally published on Mon November 12, 2012 1:44 pm
Yaks roam the hills in the Mustang District, in Nepal's Dhaulagiri Zone. Every day during the annual blood-drinking festival, attendees wait and watch for the yaks. Only male yaks are bled.
Credit Jana Asenbrennerova
"Blood-drinking festival." Reading those words, it's hard not to get either creeped out or curious — especially around Halloween.
I opted for curiosity. Which is how I discovered photojournalist Jana Asenbrennerova's stunning photo essay on an obscure custom that takes place each year in the remote, mist-wrapped highlands of Nepal. These festivals are actually a reflection of the complex relationship that Nepal's Buddhists have with eating meat.
Originally published on Tue October 30, 2012 5:04 pm
Oregon State University food science and technology students mix a batch of havarti cheese in a cheesemaking class.
Credit Lynn Ketchum / OSU
It's football season at Oregon State University, and that means tailgating, grilling, and ... cheese?
When we think of Oregon, we don't necessarily think of cheese — maybe a nice Pinot Noir, but not cheese. But this fall, Oregon State University's new cheese plant rolled out its first batch of product: a specialty alpine cheese (like Swiss, Comte or Gruyere) dubbed by the students "Beaver Classic." It's a mild cheese, with nutty flavors like caramelized onions.