Welcome to my next series of articles, which will examine foods and drinks from all around the world. Our first stop is Algeria. Their cuisine comes from all walks of life, but most notably Berber, Andalusian, Arabic, French and Ottoman.
With a big country such as Algeria, you of course do not have a single type of cuisine that pertains to everyone. Each region of the country has its own famous examples. However, many of the dishes are centered on fresh vegetables and herbs, bread, olive oil and meat (lamb, beef and poultry). Spices are a staple in the Algerian cooking, most notably ginger, cumin, garlic, saffron, coriander, parsley, mint and cinnamon.[READ MORE]
Harry Potter Read-Along Update Arianna Stonewater
That's it folks, another book down, just in time for the end of the term and the school year! A special shout-out to those of you who've been answering all TWO HUNDRED (not including the many bonuses) trivia questions along this journey. I wish you lots of luck with your end of year exams and a most happy summer! See you next time for Book Five![READ MORE]
Graphic by Arianna Stonewater
Graphic by Gail Allen
Meet the Snake Arianna Stonewater
While you're busy racking up House points and working on homework, take a moment to learn more about who is scoring more scales, decorating the common room, or just making the Dungeons more enjoyable!
This issue features Sixth Year Emma Borg and Slytherclaw Shadow Gaunt! [READ MORE]
Spoonful of Supplements Prof. Scarlet Leslie-Lewis
Appropriately numbered, vitamin B6 is the collective term for six similar compounds. Pyridoxine is the most common supplement form. The active form of vitamin B6, pyridoxal 5’-phosphate (PLP), is a coenzyme in over 100 reactions in the body. It is especially important in reactions that involve breaking down protein to make amino acids. Vitamin B6 is also required for neurotransmitter formation, synthesis of hemoglobin, breakdown of sugar and fat, and gene expression.[READ MORE]