caribou herd populations.
continue to decline dramatically
climate change related factors

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.

Title: Lithuanian Braised Veal with Apples and Prunes

That could be kind of fun, but I'd prefer wine for
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.

Lots of dairy in a recipe of strange balance -
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.

1 ts Caraway seed

I of course wouldn't, but of course the benighted
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.

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