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Vegetarian/vegan options: Most dishes involve meat, fish or dairy in some fashion. Inherently vegetarian/vegan dishes are few, at least on the printed menu. The existing Open Comments threads will continue to exist for those who do not subscribe to Independent Minds. Due to the sheer scale of thi...Read more »
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Wooden crates filled with just-received fresh produce—yellow heirloom tomatoes, shiny violet eggplants, leafy “chou” kale—are stacked on top of each other like Jenga pieces, making the passageway between the dining room and kitchen (not to mention the closet-size bathroom) a tad tight. What Omar ...Read more »
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The growing process starts in the spring when he starts heating the soil in his backyard with underground coils. Irrera, N., Pizzino, G., D’Anna, R., Vaccaro, M., Arcoraci, V., Squadrito, F., … Bitto, A. (2017, June 17). Dietary management of skin health: The role of genistein. Nutrie...Read more »
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Key Reasons to purchase Pumpkin Seeds report: Global Pumpkin Seeds market production. analysis of competitive Landscape. Market driven trends and Issues. I always think it looks pretty cool under the canopy of a giant pumpkin plant. It reminds me of the move Honey I Shrunk The Kids. Notice how e...Read more »
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For an easy quick-pickle rind, check out the recipe that follows. Courtesy of Brine Street Picklery, a Philly-born and -brined picklery, the recipe calls for a mixture of vinegar, sugar, and spices that’s used to soak and soften the rind. What results is a slightly tangy and sweet pickle th...Read more »
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NOSH Education is an on-demand, video-based learning tool designed for entrepreneurs and newcomers to the food and beverage industry. “About 10 years ago, a co-worker kept twisting my arm to grow these things,” he said. “He eventually brought a plant into work one day, put it on my desk and told ...Read more »
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Free newsletter Subscribe Sign up to our free newsletter and get the latest news sent direct to your inbox Eda’s father, Al Adreveno, purchased Daylight Farms in the 1950s, growing flowers for buyers in San Francisco, just 30 miles away. He built glass greenhouses to protect some of the plants, a...Read more »
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He soon discovered some amazing facts about this Halloween favorite, calling the process âthe closest thing to science fictionâ heâd ever seen. His debut pumpkin reached 900-plus pounds and was displayed at the Topsfield Fair in Massachusetts. The health benefits of carrots have been known...Read more »
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We’re serving it with a seasonal gratin – sprouts and chestnuts, a classic pairing, beefed up with nutty borlotti beans and earthy sage. If you like, you can fry some extra sage leaves as we did to garnish the top: heat a little oil in a pan, add the sage and fry for a minute or so, until they cr...Read more »
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I’ve seen a lot of fun and colorful drinks so far this summer, but Taco Bell’s Watermelon Freeze might just be the most Instagrammable one yet. First of all, the clear plastic cup is the perfect vessel to show off the drink’s vibrant pink color. But if I’m being honest, it...Read more »
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“You don’t know what you’re going to get until the day before, because whatever he catches, he catches,” Omar tells me, as he carefully cleans live scallops. These were sourced from another purveyor, a fisherman named Laurent, from Northern Brittany, “who scuba-dives to pick them by hand.” Some o...Read more »
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Since it is one of the most potent liver carcinogens known, the research to detect and limit its presence in sunflower seeds and their products could help save lives and reduce liver disease in areas where people eat sunflowers and their byproducts, says coauthor Gale Strasburg, a food science an...Read more »
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Gently fry the onion, stirring now and then, for 10 minutes or until softened. Add a splash of water if it looks like catching at any point. Meanwhile, preheat your oven to 180˚C/Gas Mark 4. Wipe the mushrooms clean with a damp piece of kitchen paper or clean cloth. Cut them into quarter’s. Break...Read more »
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“The family estate is dwindling — we’ll have to make some very, very life-altering decisions,” he said. “We worked hard all our lives, but our little bodies are slowing down a bit.” Cold-water fatty fish, including herring, sardines, and salmon, may benefit the skin, as they are abundant sources ...Read more »
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I’ll admit that separating the seeds from the vegetable’s stringy membrane can be messy. The seeds are sticky, the membrane in which they are embedded is sticky, and your hands will get sticky as you do the work. The solution? Pull the seeds out of the pumpkin’s cavity, put them in a large bowl o...Read more »
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In most of the developing regions, it is observed that there is increase in disposal income of consumers and which has ultimately leads to increase in spending power of customers. Owing to this the results of forecasted period has estimated higher growth in demand of organic oilseeds market. More...Read more »
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Here’s a festival that’ll put your belly grumbles to rest. SAACA, Local First Arizona and Tucson Botanical Gardens are hosting the sixth annual SAVOR Southern Arizona Food and Wine Festival… Pumpkins, which local farmers call “punkins,” are difficult to grow profitably on a small farm. They...Read more »
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This unintentional pairing might go down as my most swoonworthy of 2018. A crunchy, sugary, cinnamon-spiced, deep-fried croissant washed down with smooth, jammy cabernet sauvignon from the rink-side snack bar (as in: full bar, with snacks) operated by Sweet Coloradough of Glenwood Springs. Wendy ...Read more »
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Chuta is free from nut allergens and has a relatively simple post-harvest process. Once the fruit husks are removed, the in-shell nuts are dried. The nuts are then shelled and roasted. The size and type of pumpkin used in cooking is important, according to the chef, who says bigger is not always ...Read more »
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Joanie Smith, owner of East Bay Nature store in Walnut Creek and Dublin, tells me the best way to get rid of live crows is with a dead crow. Joanie carries fake crows in her shop, and her customers swear by them. Basically, "it’s the watermelon version of the mule," as our colleag...Read more »
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The dramatic changes of form and use of sunflowers over the last century show what can be achieved by breeders if suitable genetic resources are available. If we continue to adapt sunflowers to our needs as climates change, we must ensure diverse genes are conserved for future generations – ensur...Read more »
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If your inner cookie monster is so fierce that you even wake up craving the baked goods, you’ll be glad to know that these are perfectly acceptable to reach for first thing in the morning. Regular butter is replaced with the sunflower-based stuff, which adds a subtle sweetness to the lower-sugar ...Read more »
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Why can’t we eat sunflower seeds whole? Great question. I know about this one firsthand since I became hooked on sunflower seeds (and their hulls, as the shells are technically called), back in the summer after fourth grade. My summer camp took a field trip to a minor league baseball game, and as...Read more »
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Takeaway Pizza, Preston: Pastrami and bone-marrow pizza Nick Buckley, assistant Melbourne editor Traditionalists go into conniptions if you put anything that isn’t the colour of the Italian flag on bread and call it pizza. But there are others who understand that inventive pizza doesn’t – and, go...Read more »