Welcome back to World Food Thursdays, please scroll down to the bottom of the page and link up your delicious international food!

We want to see food from every corner of the world together, side by side being delicious all in one common community. We want to revel in our diversity, to respect everyone’s techniques, food preferences, ways of eating and rituals around cooking and eating. Our other linky Grain-Free Tuesdays is quite restrictive, so this one is very open. We still prefer traditional recipes with little to no processed foods.

Please follow the common bloghop courtesy of linking back to this post in your recipe, leaving a comment after linking up, and tweeting, posting to facebook, digging, stumbling or otherwise helping to promote this bloghop. If anyone would like to join us in hosting it just drop us a line. In the meantime enjoy the wonderful foods of the world–perhaps we will all learn to be more tolerant of each other’s differences and in doing so we will create a world of peace, harmony and delightful meals.

Can’t believe it is June already! This year is just zipping by. It is still cold and rainy here in Vancouver…perhaps it isn’t gonna be a very hot summer this year. I am glad for the rain as I am late getting my garden’s started, I spent last night making seed balls and after dinner I am gonna go toss them about. Hopefully it won’t decide to get dry and sunny right away….

Great selection of recipes again last week, thanks to all the folks that keep coming back and linking up! I really appreciated this recipe for Indian-style Slow Cooker Coconut Chicken Curry from Mom on a Mission. I especially liked it as it is GAPS friendly and she had a good suggestion in her comments to use savory coconut pancakes to mop up the sauce. When I make it I will feel like I am in Malaysia eating chicken curry and roti….

The Caldereta (Filipino Stew) from Cookie Droplet, really got me excited with a special ingredient, chicken liver pate–so nourishing! I just love reading Marelie’s memories of feasting with her family and all of the different ways her Uncles used to make this dish. I will have to try this recipe out although it is gonna be a mission getting all the ingredients! I love how the sauce looks so rich and smooth as well.

Another great recipe from French Ponytail: Mexican Meatball Stew with Avocado and Cilantro-Lime Cream. You have to check out the incredible photos that go with this dish. It got me thinking that I haven’t made meatballs in eons, I loved the addition of squash in the meatballs, and her cilantro-lime cream sounds divine.

I know I keep quoting Zomppa every week, but you must check out the site if you haven’t, they have a variety of authors, all of them are really good, and they write about food in such a personal manner, with all kinds of detailed memories of family gatherings in far off countries or, like the one Zomppa shared with us last week, this really excellent article: A World Without Terroir discussing wines and their lovely differences…I just have to quote the last paragraph as it is a very clear example of what we face when we loose the appreciation of the diverse flavors of soil and environment:

Wine just happens to be my obsession; this is really an issue of authenticity lost in the craze of globalization. Clothes are made in Taiwan, toys in China, California oranges end up in European juice. The diversity and cost savings are brilliant, but what about origin? What about products that are intrinsically linked to place? Imagine a world without terroir, where wines are homogenous and come from the most convenient supplier. It may evoke the same sadness to imagine a world without cultural distinction or artistic ingenuity. I for one believe there’s a reason wine is a romantic beverage, and I treasure those evenings of inter-glass tourism. Without terroir, we might as well drink Coke. –Sarah

Please link up your international dishes. We want to see food from every corner of the world together, side by side being delicious all in one common community. We want to revel in our diversity, to respect everyone’s techniques, food preferences, ways of eating and rituals around cooking and eating. Our other linky Grain-Free Tuesdays is quite restrictive, so this one is very open. We still prefer traditional recipes with little to no processed foods.

Please follow the common bloghop courtesy of linking back to this post in your recipe, leaving a comment after linking up, and tweeting, posting to facebook, digging, stumbling or otherwise helping to promote this bloghop. If anyone would like to join us in hosting it just drop us a line. In the meantime enjoy the wonderful foods of the world–perhaps we will all learn to be more tolerant of each other’s differences and in doing so we will create a world of peace, harmony and delightful meals.