Sunflower Seed Recall Grows Broader Over Listeria Scare | Quality Sunflower 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.”

"Use chia seeds in foods, not as a supplement, but as an alternative to processed grains like white bread because it is a much healthier whole grain that is great-tasting in foods like muffins," said Michael Roizen, of the Cleveland Clinic.

Gelatine’s multifunctional technological properties provide product developers with an unrivalled toolbox for current and future food applications. None…

"It is the chief of this world’s luxuries, king by the grace of God over all the fruits of the earth. When one has tasted it, he knows what the angels eat. It was not a Southern watermelon that Eve took; we know it because she repented."

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.

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 of water, then swish them around. The strands of membrane are much easier to pull off in water. Remove any of the seeds’ residual stickiness by rinsing them once or twice. Now they’re good to go.

About 2.3 million Pennsylvanians were counted among the country’s backyard birders in 2011, the last time a state-focused report was drawn out of that national survey.

Baldwin plans to give Jill and the smaller pumpkins to neighborhood kids. He’s got a crew lined up to move Jack to the front porch for Halloween.

*I do not recommend using a milk beverage with added protein in sauces or other recipes heated on the stove top or in the microwave. It can produce undesirable results. But they do work well for many other types of recipes.

A Wall Street Journal report last fall noted that sunflower seeds have been gaining recognition as a super food, which has made them popular additives to better-for-you dishes like the Super Seed Protein Pancakes at First Watch based in Bradenton, Fla., a limited-time promotion this winter that featured sunflower, flax and chia seeds in a multigrain pancake. Grains & Seeds, a specialty at Harold’s Kitchen in Charleston, S.C., is a literal combination of wheatberry, quinoa, hemp, chia seeds, sunflower seeds and kale in benne seed vinaigrette. Benne, by the way, is the Southern name for sesame seeds, and they are found on many Low-Country bills of fare, as with the fried chicken livers with honey, benne and chives at Tallulah in Columbia, S.C.

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, smoked meats a couple blocks down the street. It’s casual but refined, with black cloth napkins, white dishware and table service. The dining room is warm and inviting, done in red brick and wood. Plenty of natural light comes in from a pair of skylights overhead as well as a front wall of glass. There’s a lodge- or saloon-like feel, but the Western-style ambiance isn’t overdone. Brisket is an early top-seller. But Austin’s Live Fire Barbecue also specializes in wood-fired, spice-rubbed pork ribs, pork shoulder, pork belly and chicken. Jones had the kitchen built out to accommodate a large custom-made smoker with three pits with weighted lids. Sides include smoked Gouda mac and cheese, sweet potato fries or braised greens. Don’t skip dessert. Jones asked his mom for an old family recipe for pecan pie “that’s better than any pecan pie that I’ve ever had in any restaurant. It’s been passed down by her mom and her mom.” It’s $6.95 a slice. 421 W. Main Ave. (509) 290-5851.

A good source of healthy fats, protein, vitamins, and minerals such as iron, folate, and magnesium, the seeds actually prove to be as smart of a snack as the fruit itself. Toss them in the oven for a quick bake, and it becomes easy to flip what’s traditionally perceived as a nuisance into an absolute delight.