82 posts tagged with vegetables.
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All Things Great and Small: Excerpts From A Secret Whatsapp Group Of The Neighbors of Peter Glazebrook, Giant Vegetable Farmer [more inside]
You Reap What You Sow - Meet Ira Wallace, Godmother of Southern Seeds
(NYTimes link) Story about seed banks, radical sharing, and endless local varieties. Or just go straight to the seed bank and start planning out your garden. Many of the descriptions of the various seeds are interesting bits of history in and of themselves. Happy gardening!
Lead and Cadmium Could Be in Your Dark Chocolate
Consumer Reports found dangerous heavy metals in chocolate from Hershey's, Theo, Trader Joe's and other popular brands. Here are the ones that had the most, and some that are safer. [more inside]
Why Brussels sprouts are good again
Home Grown
Home Grown figurines by Enesco are animal-vegetable, bird-fruit, and other creatures, including such marvels as a zucchini frog, mushroom snail, and pear-penguins. [more inside]
It's the masked pumpkin, Charlie Brown
As autumn has descended on the Northern Hemisphere, giant pumpkins and other cucurbitae have been (or about to be) hauled to the weigh scales. Fall fairs and competitions have had to adapt to the pandemic by holding virtual, live-streamed, and socially-distanced weigh-offs. This year, the state record in Utah was smashed. In Germany, the national record remains intact despite an impressive Bavarian effort. In Canada, a 1,939.5-pound monster almost broke the national record, while in tangentially related news, divers in Manitoba took pumpkins underwater for a carving and clean-up event. This is also an annual tradition among Finger Lakes divers in New York state. [more inside]
[Raises incredibly large onion to camera]
King Of The Vegetable Realm: Giri Nathan (previously) talks to Medwyn Williams, competitive gardener and winner of 12 consecutive Gold Medals at the Chelsea Flower Show (canceled this year due to the pandemic).
Skyscrapers for plants: maybe farm/forest arcologies should be things
Wheat yield potential in controlled-environment vertical farms - "Here we show that wheat grown on a single hectare of land in a 10-layer indoor vertical facility could produce ... 220 to 600 times the current world average annual wheat yield of 3.2 t/ha." (via) [more inside]
Baby carrots are not baby carrots
Baby carrots are not baby carrots (Washington Post): They're milled, sculpted from the rough, soiled, mangled things we call carrots, and they serve as an example, though perhaps not a terribly grave one, of how disconnected we have all become from the production of our food. In Case You Didn't Already Know, Baby Carrots Are A Big Fat Lie (HufPo): In fact, baby carrots were originally one farmer's ploy to sell more carrots. The late Mike Yurosek, a California carrot farmer, invented baby carrots in 1986 because most full-grown carrots were too ugly to sell. The Origin and Evolution of Baby Carrots (World Carrot Museum):
Real baby carrots (miniature version of full size) are what they are, about 3 or 4 inches in length. Baby "style" cut carrots (those whittled down from larger carrots) started off by the "inventor" as being approx 2 inches in the 1980's, and have remained so, more or less, ever since. Why Are Baby Carrots Always Wet? (MEL): Water is literally added to the bag. Without it, the carrots would dry out. Baby Carrots – 3 Myths You Need to Know (Craving Health): Myth: Baby Carrots are unsafe to eat because they are soaked in a toxic chlorine bath.
Veggies from Scrap
How to Grow Vegetables from Kitchen Scraps. Spring onions, bok choy, celery and other vegetables can be grown from scraps in just a little water. In soil you can grow carrots, potatoes, turnips, beets, bok choy, cabbages....
Goodbye to the Visionary of Vegetables
If you've bought sunchokes (Jersusalem artichokes), dragon fruit, jicama, Stokes Purple sweet potatoes, kiwifruit, habanero peppers, or black garlic in a grocery store in the U.S., you' ll want to eat a fruit or vegetable today in honor of the woman who helped get them there: Frieda Rapoport Caplan, aka "“Kiwi Queen” and “Mother Gooseberry.” “Mushroom Lady” and “the “Mick Jagger of the produce world.” [She] broke the glass ceiling in the testosterone-doused produce world and forever changed the way Americans eat fruits and vegetables." [more inside]
“It just adds that sour, spicy, savory element to any meal,” 🥒
A Brief History Of The Humble Indian Pickle [The Culture Trip] “From selecting the right raw materials to carefully preparing the ingredients, from assembling the pickles to adding spices and then waiting for the pickle to be finally ready – a lasting memory of childhood vacations is that of helping our grandmothers make āchār. Those big ceramic jars filled to the brim with fresh pickles sitting under the sun on terraces evoke memories of carefree holidays. No meal is complete without a spoonful of the sweet, sour, spicy and mouthwatering Indian pickle. Here’s a look at its history. Known by various names across the country – Uppinakaayi in Kannada, Pachadi in Telgu, Urukai in Tamil, Uppillittuthu in Malayalam, Loncha in Marathi, Athanu in Gujarati and Āchār in Hindi – pickle making, as a tradition, goes back thousands of years.” [more inside]
Pistachios... kind of look like mangos
Do you know what your produce looks like before you buy it? Well, Do you?
Cabbages on canvas and beyond
Why are artists – from George Orwell to Stanley Spencer – obsessed with cabbage? Alexandra Harris, winner of the 2010 Guardian first book award, explains in Top of the crops: cabbages in art [more inside]
Restorative Practices and Policy
“ A decarbonized food system, on the other hand, demands that we build a system on smaller, local scales, shorter supply chains, and ecologically sound principles that are far more robust in the face of literally every single disaster a broken climate can throw at us. But what would it mean to decarbonize food?” Lifecycle Of A Leaf (Current Affairs) Supply management, absent from discussions for decades, is now back in policy proposals. Can it help to pay people what it actually costs to produce food? (Civil Eats) Reckless farming is destroying the planet (CNN) “The report rejects the idea that subsidies are needed to supply cheap food. It found that the cost of the damage currently caused by agriculture is greater than the value of the food produced. New assessments in the report found producing healthy, sustainable food would actually cut food prices, as the condition of the land improves.” (The Guardian) Pod Damn America talks to a leftist pig farmer about agricultural co-ops and why every organic farmer is on food stamps . (1:27:00)
Root to stalk: How to use all parts of the vegetable
When it comes to vegetables, it's all good: secondary edible parts of vegetables (University of Florida Department of Horticulture); how to prepare roots, ends and leaves (SF Gate); 11 delicious vegetable [and fruit] parts you should stop throwing away (Plated Morsel); don't trash the best part of the melon [well, maybe not best -- tl;dr: roast the seeds, they're tasty!]
she protecc she attacc but she also eat snacc
@Mayapolarbear [Twitter][Instagram], a Samoyed pupper has a YouTube channel devoted to ASMR dog-eating/sounds. • Reviewing Different Types of Food #1 • Reviewing Different Types of Food #2 • Reviewing Different Types of Food #3 • Eating Crispy Chips • Eating Crunchy Apple Slices • Eating Watermelon • Eating Yellow Watermelon • Eating Homemade Popcorn • Eating Roasted Chicken • Eating Carrot FAIL • Eating Crunchy Honeydew Melon • Eating Yellow Apple • Having Breakfast [All reviewed food are safe for dogs and were checked on the American Kennel Club website before.]
The apple of my eye
Japanese chef Takehiro Kishimoto carves fruits and vegetables. Here is an apple structure. A little bit of a background about him.
Higher Steaks
Will 2019 be the year of lab-grown meat? - "After years in the lab, will meats derived from animal cells finally break into the mainstream consumer market? The products could have huge implications for the planet, human health and animal welfare." [more inside]
Intersectional sustainable crop science, and GIFs
Dr. Sarah Taber is an aquaponics and agricultural consultant and food safety scientist, Doctor of Plant Medicine, Plant Protection and Integrated Pest Management, and science communicator who's attracted a Twitter following and is writing a book. Following the jump, a collection of links. [more inside]
The Corn of the Future Is Hundreds of Years Old and Makes Its Own Mucus
The Wonder Plant That Could Slash Fertilizer Use - "An indigenous Mexican corn gets its nitrogen from the air."
The Vegetable Fight of the Century
Point: Salad is overrated (Tamar Haspel, Washington Post).
Counterpoint: Iceberg lettuce is superior (Helen Rosner, New Yorker). [more inside]
Quietly, by hand
Need 8 minutes to calm down? Watch a short, quiet, idyllic video of Li Zikai building a cat-shaped brick-and-clay oven from scratch. (slfb video) [more inside]
Up with vegetable soup... down with plastic soup
In the Netherlands and elsewhere in Europe, sellers and manufacturers of foodstuffs are experimenting with different ways to reduce plastic packaging. Free plastic shopping bags are already a thing of the past in, among other countries, the Netherlands; as a result, more and more Dutch shoppers show up with their own reusable bags, and usage of plastic bags has dropped by 71%. [more inside]
And the plants and the animals eat each other
Insect farms gear up to feed soaring global protein demand - "Layers of squirming black soldier fly larvae fill large aluminum bins stacked 10-high in a warehouse outside of Vancouver. They are feeding on stale bread, rotting mangoes, overripe cantaloupe and squishy zucchini." [more inside]
Educate Your Eye
Learn how to eyeball 1 pound of carrots, onions, apples, grapes, broccoli, and other produce. [more inside]
The Cornservatives and the DUPea
you say tomato, I say 52-million year old fossilized tomatillo
The first discovery of fossilized fruits from the Solanaceae (nightshade) family, representing a new species of lantern fruit, has been made by paleobotanists researching Eocene plant diversity in Gondwanan Patagonia. The specimens, since dubbed Physalis infinemundi, were extraordinarily well-preserved in the surrounding 52.2-million year old rock, dating the existence of the Physalis genus back 40 million years earlier than scientists had previously believed. [more inside]
“Ask not what you can do for your country. Ask what's for lunch.”
Why the healthy school lunch program is in trouble. [The Washington Post]
Student E114 is a case in point. E114 -- the identification code she was assigned by researchers studying eating habits at her public elementary school somewhere in the Northeast -- left the lunch line one day carrying a tray full of what looked like a balanced meal: chicken nuggets, some sort of mushy starch, green beans and milk. Exactly 13 minutes later she was done. The chicken nuggets and the starch were gone. But the green beans? Still there in a neat pile and headed straight for the trash. Before/after photos of what students ate.[more inside]
Glühbirne, glowing pear
Radu Zaciu photographs fruits and vegetables in a different light—one emanating from their core. [more inside]
Imagine Frankensteining kale and Brussels sprouts together
Lollipop Kale Is the Best New Vegetable You’ve Never Heard Of. Lollipop kale is a hybrid of kale and Brussels sprouts that was developed in Britain and is now becoming available in the US and Australia. Branded as "kalettes" in the US, the plant known in Britain as "flower sprouts" is also available as seeds for gardeners who want to give it a try. The first new vegetable in 16 years, it's being brought to the US by the same grower who introduced broccolini (the most recent new vegetable). Like broccolini and broccoflower, lollipop kale is the result of traditional plant breeding and selection. [more inside]
No laughs, maybe teers
SLBBC - Three cheers for the onion: onions are eaten and grown in more countries than any other vegetable but rarely seem to receive much acclaim. It's time to stop taking the tangy, tear-inducing bulb for granted and give it a round of applause. [more inside]
For you little gardener and lover of trees
It's wintertime in the northern hemisphere, and the seasonal chill is taking hold. With the year's harvests complete and the earth freezing or frozen, now is the perfect time to plan next year's garden. [more inside]
Cooking 101: An Infographic is worth a thousand recipes.
How to Cook Vegetables.
How to Flavor with Spices.
How to Flavor with Fresh Herbs.
How to Maximize Flavor using the Flavor Star.
An international guide to Aromatics.
With the Juice of This I'll Fill Her Vessyl
Let's Face It, Leaves Are Dumb
plant sex in silico
Monsanto Is Going Organic in a Quest for the Perfect Veggie - "The lettuce, peppers, and broccoli—plus a melon and an onion, with a watermelon soon to follow—aren't genetically modified at all. Monsanto created all these veggies using good old-fashioned crossbreeding, the same technology that farmers have been using to optimize crops for millennia. That doesn't mean they are low tech, exactly. Stark's division is drawing on Monsanto's accumulated scientific know-how to create vegetables that have all the advantages of genetically modified organisms without any of the Frankenfoods ick factor." [more inside]
"Start cabbage indoors."
sproutrobot.com is just the thing for all of the gardeners who feel the walls starting to close in. Give it your ZIP code and sproutrobot will do the rest. [more inside]
Allez Cuisine!
"Tell me what you eat, and I'll tell you what you are." -- Jean Anthelme Brillat-Savarin [more inside]
Plata o Plomo o el aguacate
Making vegetables the rock stars
"The semantic mission for me is to have “vegetarian” become an adjective that describes food rather than a noun labeling a person." An interview with Mollie Katzen, author of the iconic Moosewood Cookbook. (Includes a recipe for Vegetarian Tan-Tan Noodles from her newest cookbook, The Heart of the Plate: Vegetarian Recipes for a New Generation.)
FOOD FLASH - There's spud in your eye!
The Ministry Of Food was a British government ministerial posts separated from that of the Minister of Agriculture. A major task of the latter office was to oversee rationing in the United Kingdom arising out of World War II. They made many newsreels and PSAs to inform the citizenry how to use the food rationing system: Rationing is introduced in 1939 The new ration books are coming! Cod Liver Oil Here's spud in your eye Don't cut that bread! DON'T WASTE FOOD! Dig For Victory! Milk is here! In addition, some short films instructed people in how to best use the new rationing system : Two Cooks And A Cabbage How To Make Tea Rabbit Pie Buying black market meat: a Partner in CRIME A US view explaining UK rationing to the States.
Lower the ever living fuck out of your cholesterol
I wouldn't put my tongue on that.
Fuck You Broccoli
Fuck You, Broccoli - A non-judgmental outpouring of spite for vile vegetables, by MeFi's own MChelly. [via mefi projects]
Large Heavy Vegetables and Rap Music
In September 2011, Welshman Ian Neale, claimed to have grown the world's heaviest swede. This bold claim caught the eye of Snoop Dogg who invited him via youtube to attend his gig in Cardiff so they could chat about horticultural matters. [more inside]
Mukimono
Mukimono [wiki] is the artistic carving of mangoes, pumpkins but mostly watermelons, watermelons, watermelons and more watermelons
into beautiful and maybe even fractal patterns. Not to be confused with Lynchian [previously] carving of foul-mouthed potatoes. [MLYT]
The Mushroom Man of Boston, MA
Nothing gets this girl excited like a good meat sale!
You say mutatoe, I say mutato
The Mutato Archive is a collection of non-standard fruits, roots and vegetables, displaying a dazzling variety of forms, colours and textures, that only reveal themselves when lawfully enforced standards cease to exist.
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