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Buy Local Food : See if you can find out where your food has gone before it gets to your plate. You may be suprised by the results. Often it will make financial sense for companies to transport food enourmous distances by planes, boats and lorries. This dosn't take the environmental cost into account (which of course is likely to lead to greatly increased economic costs in the long term).

One of the best elements of travelling is sampling local delicacies, so please don't order a burger and chips when you are in India - not only is the meat likely to be of a poor quality (sometimes so poor that it will make you sick), but you are turning down some of the most wonderful food in the world - and possibly offending your hosts.

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Stir-Fried Eggplant Recipe

	Category	Vegetable Recipes
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Ingredients And Procedures

2 T Sesame oil (or

-a mixture of sesame -oil and clear vegetable -oil, to taste) 6 Szechuan peppers

1 lg Eggplant, cubed

2 Garlic cloves,

-crushed or minced In a wok heat the oil, then toss in the Szechuan peppers. After about 30 seconds (long enough for the scent to be released) toss in the cubed eggplant and the garlic. Stir-fry over moderately high heat until the eggplant is tender (about 10 minutes.) Remove the peppers before serving. NOTES: * A simple Chinese-style recipe for fresh eggplant -- My favorite for eggplants out of the garden is to stir-fry them with garlic and hot peppers in sesame oil, according to this simple recipe. * I've heard it said that the Armenians judge the value of a woman by how many ways she can cook eggplant. : Difficulty: easy. : Time: 15 minutes. : Precision: no need to measure. : Richard Newman-Wolfe : University of Rochester, Rochester NY : Nemo@Rochester.ARPA : Copyright (C) 1986 USENET Community Trust

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<h1>Stir-Fried Eggplant</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>2 T Sesame oil (or <P>-a mixture of sesame -oil and clear vegetable -oil, to taste) 6 Szechuan peppers <P>1 lg Eggplant, cubed <P>2 Garlic cloves, <P>-crushed or minced In a wok heat the oil, then toss in the Szechuan peppers. After about 30 seconds (long enough for the scent to be released) toss in the cubed eggplant and the garlic. Stir-fry over moderately high heat until the eggplant is tender (about 10 minutes.) Remove the peppers before serving. NOTES: * A simple Chinese-style recipe for fresh eggplant -- My favorite for eggplants out of the garden is to stir-fry them with garlic and hot peppers in sesame oil, according to this simple recipe. * I've heard it said that the Armenians judge the value of a woman by how many ways she can cook eggplant. : Difficulty: easy. : Time: 15 minutes. : Precision: no need to measure. : Richard Newman-Wolfe : University of Rochester, Rochester NY : Nemo@Rochester.ARPA : Copyright (C) 1986 USENET Community Trust <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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