At the Smithsonian Folklife festival, I am struggling with my month-long pledge to myself not to eat CAFO animal products.
I thought about bringing my own food but decided it would be interesting to get something from one of the festival vendors. Surprisingly, there is nothing vegan here that I can find other than Lime Fizz and watermelon. (Note to self: Follow Chile's advice and check first next time. Duh.)
Am I really thinking of getting a ConAgra-owned Tofu Pup from a side stand on the Mall instead of this, which of course is not exactly terroir but is about cultural traditions and it is from an independent restaurant:
Chicken (shredded), fiddleheads, cheese, chiles, onion, garlic, ginger, and special seasonings served with Bhutanese rice
National dish of chiles with cheese, served with Bhutanese rice
Bhutanese cuisine, influenced by those of Tibet and India, links the country's eastern Himalayan environment and traditions, including food production and consumption. Chicken Nakey Tshoem includes nakey, which is a type of fern, and tshoem, which translates literally as "curry," but in Bhutan the name refers not to spiciness but to a hearty stew served with rice. Ema Datsi is the national dish of Bhutan and is the undisputed favorite of the Bhutanese. Its main ingredients are chiles; a fat-free, fresh cheese; and onions. As a side dish, it accompanies almost every traditional meal.
This pledge of mine is not easy.