Pumpkin: It’s not just for pie and spiced lattes | Green Pumpkin Seeds Kernel

“We are thrilled to debut our new blends at the New York Produce Show,” said Setton Farms COO Mia Cohen. “As leaders in the pistachio industry we have the ability to create new and unique items using pistachio kernels. As the demand for plant based foods continues to increase, we will continue to introduce quality products that appeal to a wide range of health-minded snackers.”

Her own line focuses on balancing ingredients to avoid irritation and reverse damage. Carrot seed oil, for instance, is both nutrient-rich and inflammatory, so in her Bioluminelle serum, Ouriel counteracts it with a painstakingly calibrated concentration of watermelon and grapeseed oils, both high in fatty acids. The serum also contains elastin protein, which, unlike topically applied collagen, can actually be absorbed by the skin. In addition to her own research, Ouriel relies on her reading of peer-reviewed papers, some of which she cites in the bibliographies of her blog posts. Still, here I must note that the American beauty industry is almost wholly unregulated, and while using Oumere has proved a pleasant experience for me, someone who was pre-med for the entire first three weeks of college, you must form your own opinions as to what works (though it’s interesting to think about what “work,” exactly, we expect any of these potions to be doing for us).

“We cannot listen to the hypocrites or fearmongers who stand up here and tell the whole city that John . . . and myself and our families are drug dealers,” said Hollister, who is 42 and has two young children. “Drug dealers are the very trash that we are trying to keep out of our community, out of cannabis and away from children.”

Concepts vary across the board with options for poke, tacos, ribs, gyros, pizza, sliders, coffee, ice cream, and more. With so many choices and communal seating, American Eat Co. is an easy pick for a group gathering.

Nederland Laraina James’ veins might very well run with pickle juice. Taught to preserve by her father (who was taught by his mother, who was taught by her mother), Louisiana-born James feels like she’s communing with her ancestors through Cajun Mountain Girl Creations. Based in Nederland, James uses as much local produce as she can get—Platteville’s Miller Farms is a regular source—to craft her spicy wares. “Everything I pickle contains jalapeño, garlic, and a little cayenne,” James says. “It’s how I get a ton of flavor and a little kick.” As long as she keeps the pH levels below CFA limits (a food-safety requirement), James can pickle just about any vegetable or fruit she likes—and she does. Her asparagus and Brussels sprouts, in particular, are tangy delights, and during the colder months, James also sells applesauce, relishes, and chutneys. In fact, her cranberry chutney, available now, is the perfect condiment for that turkey or ham on your holiday menu.How To Buy: Find Cajun Mountain Girl Creations pickles ($9 per pint) at farmers’ markets from Nederland to Fort Collins. 985-713-1421

On the basis of Geographically, the market report covers data points for multiple geographies such as North America, Europe, China, Japan, Southeast Asia, India.

It doesn’t get much simpler than this when you wanna prepare a wholesome, easy, delicious recipe for yourself. In this Salad recipe by Emily von Euw, got oven-baked sweet potatoes, potatoes, eggplant and garlic paired with a spinach salad, all topped off with tomatoes, sunflower seeds and bell peppers.

Soy cheese, Oreos, Flintstones Vitamins and Nesquik are on Christina’s list. While Christina has admitted that a Wendy’s Big Bacon Classic is her "favourite meal," the backstage tray is less about the fast food.

Recommended dishes: Bison tartare; black bean soup; venison au poivre; black cod; Nantucket bay scallops; butterscotch tapioca pudding.

Cheek, Melbourne: Brioche ice-cream, Hundreds and Thousands, parsnips Nick Connellan, publications director Growing up, I wasn’t allowed Coco Pops, Froot Loops or Frosties. But, exploiting a loophole with a shamelessness that would qualify me for inclusion in the Panama Papers, I used to dust copious amounts of icing sugar on my cornflakes instead. This dessert took me back to those days, albeit in more grown-up fashion: fried, lightly salted parsnip shavings, brioche ice-cream, white-chocolate soil and Hundreds and Thousands. The result: mouth-coating milkiness, loads of crunch and just a hint of malt. Kudos to 22-year-old pastry chef Alex Webb, who also makes a mean yuzu ice-cream with ginger granita.

After a traditional culinary-school experience back in New York, where the couple met, Omar landed at the canapé station at Daniel. Moko’s company transferred her to London, and Omar followed shortly after, eventually finding himself on the line at the Gordon Ramsay Group’s Savoy Grill.

We lucked out with 4th place at Damariscotta Pumpkinfest.  Our biggest pumpkin in 2018 weighed 1368.5 lbs.  It’s the 3rd biggest pumpkin our family has grown.