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By Our Interns
Posts tagged with By Our Interns
Bicycles are a common sight in China. Usually thought of as a tool, bikes are used as a way to get around or to haul goods.
After the close of the Folklife Festival’s first weekend, the chefs of the Flavors of Kenya stage have shown our visitors a wide variety of both traditional and modern Kenyan dishes.
With a heat index of 104⁰ in the capital today, Folklife Festival visitors might be more concerned with trying not to melt than with stopping to take in the arts and culture offered by participant artists.
The Folklife Festival’s Kenyan and Chinese participants are as diverse as the crafts and music styles they represent.
Today’s recipe comes from Five Spice Kitchen’s “Drinks and Desserts” session. Eating yuanxiao (round, sweet rice dumplings) is a favorite custom during the Lantern Festival
Even though the Folklife Festival is already halfway complete, people have only recently stopped arriving!
The Five Spice Kitchen has welcomed more and more visitors in the past few days.
U.S. National Park Service rangers and Kenyan Wildlife Service rangers met on the National Mall Friday morning as part of the Folklife Festival’s Kenya
China Foodway’s Five Spice Kitchen served up eight different traditional flavors yesterday, ranging from home-style dishes like pancakes with chive filling to regional specialties like Runbing spring rolls and Mongolian yogurt.
Support the Folklife Festival, Smithsonian Folkways Recordings, Cultural Vitality Program, educational outreach, and more.