>  JW> caribou herd populations.
>  JW> continue to decline dramatically
>  JW> climate change related factors
>  ML> Loss of habitat.
> That too. There is no logging here and the mine's physical footprint
> is small (less than 36 km2 each) but their noise and light pollution
> is considerable.

And elsewhere, the permafrost is going away and the
vegetation is changing.

>  JW> Title: Lithuanian Braised Veal with Apples and Prunes
>  ML> That could be kind of fun, but I'd prefer wine for 
>  ML> the fruitiness.
> I have occasionally used raisins and apples in similar dishes.

I find the fruit route is good when one is using
sweet and hot spices, as in curries.

>  ML> Lots of dairy in a recipe of strange balance -
>  ML> 10 parts fruit to 5 parts meat to 3 parts dairy.
> Yeah, I'd use far less fruit for that amount of meat.

It was beginning to look like mincemeat.

>  JW>       1 ts Caraway seed
>  ML> I of course wouldn't, but of course the benighted
>  ML> Lithuanians would.
> I'd skip it too.

Great minds think alike.

> Another country's meat seasoning:
>      Title: Somali Beef Stew With Xawaash Spiced Rice (Bariis Maraq)

Could be Indian for aught I could tell.

>            FOR THE XAWAASH SPICE MIX:
>     1/2    (3" cinnamon stick, broken
>            into 1/2" pieces
>     1/4 c  coriander seeds
>     1/4 c  cumin seeds
>       1 TB black peppercorns
>       2 ts cardamom pods
>     1/2 ts whole cloves
>       1 TB ground turmeric

A spice road ingredient list, and not a
cheap one.

>            FOR THE STEW AND RICE:
>       2 c  basmati rice
>       6 TB olive oil, divided
>       2 md red onions, sliced, divided
>       6    garlic cloves, finely
>     chopped, divided
>       1 lb boneless beef chuck, cut
>     into 3/4" pieces
>       2 TB tomato paste
>       2    russet potatoes, peeled, cut
>     into 1" cubes
>       1 md carrot, peeled, halved, cut
>            into 1/4" thick half-moons
>       1    red bell pepper, sliced into
>     1/4    inch strips
>       5 ts kosher salt, divided
>       1    (3" cinnamon stick
>       4    whole cloves
>     1/4 ts ground cardamom
>       1 md tomato, sliced
>     Green or red Somali hot
>     sauce, such as BasBaas,
>     cilantro, lime wedges, and
>     sliced banana (for serving)

Looks kind of familiar, too.

From a poorer middle-eastern cuisine:

---------- Recipe via Meal-Master (tm) v8.01

      Title: Pakistani Rice and Lentils
 Categories: Mideast, Rice/grains
      Yield: 6 servings

      1 c  Lentils                           1/3 c  Melted butter
      2 c  Long grain rice                     2 ts Salt
      1 c  Chopped onions                      1 ts Tumeric
      5 c  Chicken stock

  Soak the lentils in cold water to cover for 2 hours.  Drain well. Combine
  the lentils, rice and onions in a large casserole.  Stir in remaining
  ingredients, then cover.  Bake in a preheated 425 F. oven for twenty-five
  minutes.  Stir rice and lentils gently to mix well, then bake for 20
  minutes longer or till the rice is tender and the liquid absorbed. One
tsp
  curry powder may be added if you like.

  Posted by Bob Stein.

-----
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)