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October 18, 2019

A Red Sea of Chili Peppers in the Gobi Desert


From Atlas Obscura:

In Northwest China's Gobi Desert, autumn tints the landscape a flaming scarlet.

The fields of red aren't deciduous leaves blushing with the season.

They're chili peppers, spread out to dry under the hot desert sun following the late-summer harvest.

Each September and October, farmers across the Xinjiang Uyghur Autonomous Region, which produces a fifth of China's world-leading pepper harvest, let the harsh sun and 100-plus degree temperatures do the work that most American producers leave to industrial dehydrators.

The result is a red sea of chilies stretching to the horizon.


From the ground, the mounds of glossy, fat peppers look like tempting seasoning for a future dinner.

From above, the two hundred-plus ton harvest transforms the landscape, staining the khaki-colored desert like blood cells under a microscope.

Blanketing the arid sand of the Uyghur Autonomous Region, the chilies are part of a spice economy that stretches back to the heyday of the Silk Road.

Until the 16th century, native spices such as cumin dominated Central Asia's spice trade, and they continue to flavor the cuisine of the Turkic-speaking, majority-Muslim Uyghur people who call this region home.

Chilis reached China sometime in the 1500s, one of the many New World foods to spread in Asia as a result of European conquest in the Americas.

Chilis then took root both in the dry desert soil and the local cuisine.


While the food of southwest China's Sichuan Province is popularly associated with hot peppers, Xinjiang's Uyghur food doesn't neglect the spice.

Fitting the region's status as a cultural crossroad, Uyghur food contains culinary traces of South, Central, and East Asia.

Manta, which are beef-and-pumpkin stuffed dumplings, evoke Turkish or Afghani mantu

Goshnan ("meat bread"), a stuffed flatbread, has consonance with South Asian keema parantha

Lagman, a bell-pepper-and-onion studded dish sometimes made of one impressively long noodle, resembles Chinese lamian.

While many of these dishes are oily and aromatic rather than spicy-hot, kawaplar, chili powder-dusted lamb kebabs, and dapanji, often translated as "big plate" chicken stew, make mouth-numbing use of the region's chili harvest.

The chili harvest is just one of the annual rituals that make the Uyghur's homeland unique.

Locals take advantage of the same hot weather that desiccates chilis to sweat in "sand baths," burying themselves in burning sand as part of a traditional therapy.

Like the health-seekers sweating for longer life, chili peppers in nearby fields dry as a means of preservation.

The image of their glossy skin vibrates in the heat-iridescent air, while their smoky scent drifts through a desert region that continues to be one of the world's crossroads of spice.

October 18, 2019 at 04:01 PM | Permalink | Comments (0)

"Moving On"

"A stop-motion video for "Moving On" by James animated in yarn by BAFTA-winning director Ainslie Henderson."

[via Colossal and Broadsheet.ie]

October 18, 2019 at 02:01 PM | Permalink | Comments (0)

Death in VR

It occurred to me that once VR becomes an everyday experience, as much a part of most people's lives as phones have become, one excellent application will be the nearing death space.

Who wouldn't prefer to spend their last days and moments in a wonderful place as opposed today's ICU experience, watching and listening to monitors blinking and beeping before the flatline alarms go off?

October 18, 2019 at 12:01 PM | Permalink | Comments (0)

The Bottle of Banyuls — Juan Gris


Gris was 27 years old when he created this masterwork in 1914.

Papier collé, gouache, and crayon on canvas; 18.11"W x 21.65"H.

In the collection of the Kunstmuseum Bern in Switzerland. 

October 18, 2019 at 10:01 AM | Permalink | Comments (0)

No Swearing


"This poster features a strike-through Russian swear word — thus, "No Swearing."

24"W x 33"H.


October 18, 2019 at 08:01 AM | Permalink | Comments (1)

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