Massive sunflower seed contamination prompts several recalls | Black Watermelon Seeds

They drink a lot of water. That might be where the luck Radach credited for his prize-winning pumpkin comes in — that Baldwin has an understanding wife.

Tucked off the main drags of St. Mary’s and I-10 in the middle of Dunbar Springs, among crumbling adobes, sunburnt stucco, and jerry-built front porches, Anita Street Market is…

The harvest of Vermont’s first-ever one-ton pumpkin in late September remains a big deal in certain circles.

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.

It was a very interesting year for the Western — the genre made the Herald movie critic’s top five.

“No-melt Peanut Butter Suet” ingredients: One cup crunchy peanut butter, two cups “quick cook” oats, two cups cornmeal, one cup lard (no substitutes here), one cup white flour, and one-third cup sugar. Melt lard and peanut butter over low heat, then stir in remaining ingredients. Pour into square freezer containers about an inch-and-a-half thick. Chill in the freezer for about 20 minutes, then cut to size, separate blocks with wax paper, and store in freezer.

For my birthday this year, I went to Rose’s Luxury. There are no reservations at Rose’s; you stand in line in one of DC’s most photogenic neighborhoods and patiently wait to be seated. The service is hospitable, and the atmosphere is cozy. All of the food comes out on small plates with some of the most imaginative combinations of technique and flavors. Rose’s cocktails are equally as delicious. It’s an all-around dope spot.

Keep an eye on your sunflowers this fall, whether you want to harvest them for people food or bird food. Sunflowers are mature when the back of the heads turn brown and dry. Most of the yellow petals will have dried and fallen, with the seeds still plump. Sunflowers can tolerate some frost when they are small.

In 1962, Lester purchased a Clipper grain cleaner and the seed oat business began. He started out with just his own oats at first and did well selling the seed.

Amanda Rae wonders if LoBaVi (for Lower Base Village) should be an abbreviation. Thoughts? amandaraewashere@gmail.com

LeBron James in the fast break of life is far scarier than any of his moves at Staples Center. This scares a lot of people. As it should. Those kinds of victories come with far more pressure than that of raising another banner.

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