Biggest Superfoods of 2019 | Quality Sunflower Seeds Kernel

The main reason soymeal takes the lion’s share of animal feed is low prices. As prices rise, it becomes economically feasible to choose other substitutes.

Shaun Thompson Duffy’s Culture Breads finally found a brick-and-mortar location, and it’s been a game-changer for Spokane’s bread scene. The shop, tucked in into a long-empty storefront in the South Perry District, celebrates local grain from field to glass and flour to loaf. Thompson Duffy makes bread the old-fashioned way: by hand, using ancient, landrace and heirloom grains that are stone-ground on site, then naturally leavened and wood-fired in a custom-built oven. Because of Spokane’s location along the northern edge of the Palouse, one of the nation’s top grain-growing regions, Thompson Duffy is also able to do something many bakers aren’t. He’s able to get all of his grain from within 100 miles of the spot where it’s milled and baked into bread. While some make a point to use some locally or regionally grown grain, it’s rare to find a shop that bakes solely with it. The fully renovated building also houses a nano-brewery that makes beers with locally grown and locally malted grain, some of which comes from farmer Don Scheuerman, co-founder of Palouse Heritage and one of the partners in the business. Also on the menu: sandwiches and wood-fired flatbreads and Viennoiserie, such as croissants and pains au chocolat. 1026 E. Newark Ave. (509) 241-3853. thegrainshed.coop.

From PennLive WILLIAMSPORT — Saying “I have to protect the public from you,” a Lycoming County judge …

Eda sat near the back of the float, behind the four giant pumpkins they had borrowed because their Atlantic Giants were too small. Her mother’s health was failing, she knew, and maybe the farm’s fate was beyond her control. Two weeks after the festival, her mother passed away.

"They’re acting like it’s a hotel, not a hospital," Gossip Cop reports a source saying. The outlet did, however, reach out to the Kardashians, who reportedly slammed the claim as "nonsense." Oh, the drama never ends with this lot. While this may not be the same as the other entries, we’re counting the birthing room as a dressing room!

“Giant pumpkins have been grown for over a century, but Howard Dill really took it to the next level,” he explained. “In the early 20th century, pumpkin contests were pretty common, especially through Europe and here in the U.S., but then they kind of dropped off from the 1930s to the 1950s, when Howard Dill resurrected the form. He’s now considered to be the modern father of these giant pumpkins.”

The Mullers were strapped for cash. Health care for Eda’s mother was nearing $10,000 a month. Hollister said he planned to pay the Mullers nearly $1 million a year in rental fees and spend around $3 million rehabbing the greenhouses, which they would still own. Hollister said he could sell between 100,000 and 150,000 plants a month, grown in 65,000 square feet of greenhouse space. Each plant would fetch between $5 and $10, perhaps more.

Add a splash of water if it looks like it might. Meanwhile, wash, peel and trim the base of the Brussels sprouts. Cut them in half through the root, then into thin shreds, discarding the stalk base. Wash and finely shred 8-10 sage leaves, depending on size. Preheat oven to 210˚C/Gas Mark 6.

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Kylie’s assistant, meanwhile, quoted her own boss. "You should know the flavour" was apparently Kylie’s response to smoothie requests. Ouch.

Top Left: Mokonuts owners Moko and Omar, and their kids; Top Right: Mokonuts café; Bottom Left: A local fromagerie; Bottom Right: Service with a smile.

@Met_CindyFitz . Just in case you guys wanted to share this story, thought it was really cool. Last night at the Deerfield fair there was a new U.S record pumpkin weighed at 2528 pounds beating the previous one of 2363 pounds. It was grown by a grower of Steve geddes From N.H. pic.twitter.com/B2aSKqYsKp