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According to North Carolina State University’s research blog, The Abstract, when young watermelon plants are treated with colchicine, With the financial support of the local potato growers, Scott was able to make it through those tough times. Pour the cider into a large, non-reactive pan, a...Read more »
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Sunflower seeds are rich in nutrients. One serving of shelled sunflower seeds is usually an ounce, which is about 1/4 cup or 4 tablespoons (one to two thumb-sized portions.) They’re particularly high in healthy fat: A serving delivers 14 grams of fat with a mix of monounsaturated and polyunsatura...Read more »
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This is not your average walk-up-counter, Stryofoam-to-go box kind of barbecue joint. Chef and owner Mike Jones opened his approachable but elegant Texas-style barbecue restaurant in early September, expanding his repertoire from the long-time vegetable-forward Mizuna to include slow-cooked, smok...Read more »
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Many menus are cracking up. Chefs employ a range of other ingredients to make menu items munchable. The Jalapeño Turkey Crunch Sandwich at McAlisterâs Deliâs, based in Atlanta, received the promised crunch from the jalapeño kettle chips tucked under the bun. Likewise, RHBQ, the new iteratio...Read more »
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Lightly smashed and crisped potatoes soak up a jalaleno-anchovy dressing. Get the recipe for Pommes Tapées with Jalapeño Vinaigrette » And, while LeBron’s Instagram story caught steam, a report surfaced saying an unnamed Western Conference general manager referred to LeBron and agent Rich Paul in...Read more »
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Adam Hegsted’s newest restaurant celebrates one of his favorite, local, natural ingredients. Honey isn’t found in every menu item at Honey Eatery & Social Club – but almost. The Scotch egg is served with honey mustard. The house burger comes with honey-bacon jam. The pulled pork sandwich feat...Read more »
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The researchers attribute this effect to monounsaturated fatty acids in the oil, as well as other compounds, such as squalene, which the authors suggest may protect against dryness and damage from free radicals. This bright winter salad with buttery chestnuts, creamy cheese and tangy apple is goo...Read more »
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Before his friend planted the seed in Geddesâs head, he knew nothing about pumpkins, and he had no interest in learning about them, either. Nuts and seeds may not be the fanciest foods around, but their hard exteriors hide extraordinary super-nutrient-powers buried underneath! They can help imp...Read more »
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This Brazil Nut Fudge recipe from Raw and Radiant is an excellent snack to have when you’re trying to be healthy, and still get your sweet tooth fix. This fudgey treat will beat out any chocolate craving you have, so you can keep on being the best version of yourself. In 2018, Ten55 made the big ...Read more »
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Because the plants would be “starts,” they wouldn’t have an intense odor and could not be immediately used as recreational marijuana. For struggling pumpkin farmers, Hollister’s offer made it appear their financial rescue was imminent. And it nearly was. While the Crepe Shack’s menu is exte...Read more »
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The burger patties don’t taste like meat, but they’re satisfying in a way that meat-lovers will still find themselves craving. It is important to state here that the central component of making the change is the phytonutrient known as citrulline, and this component can increase the libido. During...Read more »
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Setton Farms Adds Two Premium Blends to Plant Based Snack Offerings | Quality Sunflower Seeds Kernel
TORO’s winter menu features a number of familiar staples, including a burger (Latin-style with Oaxacan cheese, bacon and chipotle aioli), short rib tacos (succulent) and a crispy chicken sandwich (meh). DO NOT pass up this twist on a veggie obsession: charred Brussels sprouts layered with c...Read more »
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They include store-only brands and big national brands such as Planter’s. They also include spreads, packaged kernels, salad toppings, snack bars and mixes of products containing sunflower seeds. Research by Yin Yulong with the Chinese Academy of Sciences shows that pork output and quality is not...Read more »
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Here in Half Moon Bay, 130 miles west, John Muller’s plans are straining the entire city, pitting neighbor against neighbor, past against future. The choice is about more than farming and economics, reaching into the community’s sense of values. Voters must decide whether to welcome commercial ca...Read more »
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Paonia When Monica Wiitanen and her husband, Wayne, bought their 10.5-acre Paonia farm in 1997, there was one thing missing: the ability to “turn excess produce into other things and sell them, as farmers have always traditionally done,” she says. When Wiitanen, who’s 72, learned about other stat...Read more »
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Taco Bell is known for its cheap, inventive Mexican food, but now it’s turning its attention to a creative drink — a watermelon freeze with candy "seeds." Locally owned, chef-driven eateries are elevating the area’s options. And, if next year is anything like this year, you’...Read more »
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Never thought of adding pineapple to your oatmeal? Try this recipe and you’ll wonder why you didn’t sooner. Juicy chunks of the fruit are a perfect contrast to the creamier, richer sunflower seed butter. Denver You might say Melissa Megliola has Etsy, YouTube, and Google to thank for her thriving...Read more »
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Snacking on roasted watermelon seeds can be very beneficial for your skin. It prevents the outbreak of acne, moisturizes your skin, prevents dullness, and prevents early signs of ageing as well. Regular consumption of these seeds keep elasticity in place and this is one of the reasons why waterme...Read more »
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Chestnuts add a festive feel to this lentil stuffing, with a flavour nod to the East. Season carefully, as the tamari and miso both bring their own saltiness. Tahini is added for extra flavour and nutrients and to thicken the sauce; if it gets a little too thick, just let it down with a splash of...Read more »
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Think twice before tossing the rind of a watermelon. The crunchy layer makes for a great pickling ingredient to pair alongside barbecue or other lunchtime eats. (Grace Dickinson/Philadelphia Inquirer) The last photo album she finished was in 2015. Soon it will be 2019, and she’ll be four years be...Read more »
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Denise Mickelsen oversees all of 5280’s food-related coverage, and feels damn lucky to do so. Follow her on Instagram @DeniseMickelsen. “The oat-milling world is a very small group of people,” he allows, “but every one of them that I’ve met so far has been a good-intentioned and kind person. I’m ...Read more »
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After clearing the snow from his land and installing heating cables to warm the soil, the plant â or the vine â grew about one foot per day, branching outward in different directions until it had reached 200 square feet. Li Qiang, chairman of Shanghai JC Intelligence Co. Ltd., said Chinese im...Read more »
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The annual sunflower, a member of a genus of about 50 species from the Americas, was domesticated in North America about 5,000 years ago. Native North American uses of sunflower ranged from food and medicine, through a fibre and dye plant to a source of musical instruments and bird snares. You ca...Read more »
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“As far as water is concerned, it’s no more than what you would use if you had tomato or cucumber plants in that same area,” he said. “If you overwater these plants, the ground could become saturated, and then you would end up with root or vine rot. At that point, the plant would be unable to tak...Read more »