Foraging for Cocktails
December 15th, 2012
Christmas may conjure images of bourbon mixed in eggnog or hot buttered rum drinks, but biologist Lytton Musselman (Old Dominion University) is making his own cordials and spirits from wild roots, berries, and mushrooms. Musselman loves the distinct differences in flavor each plant brings to the liquor because, he says, “we are reminded of the glens, marshes, prairies, lakes, and forests where they live, who they hang out with, and their seasons of life.” Also featured: Delores Phillips (Old Dominion University) researches how multicultural families deal with holiday foods that will be on the table at this time of year. She speaks from personal experience as an African American married into a Vietnamese-American family with inlaws from both cultures.