World’s Largest Pumpkin 2017: Is This 2,222-Pound Gourd From Belgium Enough to Break the Record? | Raw Sunflower Seeds In Shell

“We also think sports lovers will appreciate Chuta as a tasty and protein-rich snack offering advantages in muscle building. Furthermore, Chuta can represent an alternative protein source in developing countries where certain type of resources are scarce.”​

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.

Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

Unfortunately, right now, Schumitsch Seed lacks a lot of the expensive equipment to make this happen. However, Jay is excited and ambitious about the future. Through years and reinvestments, one day he believes they’ll reach this goal.

Put a large pan of well salted water on to boil. Preheat oven to 200˚C/Gas Mark 6. Peel the butternut squash and remove the soft, seedy core with a spoon, discard. Chop the squash into 1½ cm chunks.

John and Kerry Young of Jericho hoist a hoop house into position in preparation for growing a giant pumpkin on May 1, 2018. Behind them, on the right, is a trellis on which the couple grew an 11-foot long gourd. (Photo: JOEL BANNER BAIRD/FREE PRESS)

Eating sunflower seeds has long been an American pastime, particularly at baseball games. As anyone who has been to a baseball game can tell you, the floor of the bleachers is usually littered (and in some stadiums, covered) with the hulls of sunflower seeds.

If you are worried about wrinkles or skin diseases, jackfruit seeds are your new best friend. Additionally, these seeds can also prevent anaemia and improve your hair and eyesight. One of the easiest ways to eat jackfruit seeds is to cook them in a cooker or boil them in water until they are soft. Once cooled, peel the outer layer and eat them!

Sunda, CBD: Otak otak, spanner-crab curry, finger lime, rice crisps Max Veenhuyzen, Perth editor Part of Southeast Asia’s seemingly endless repertoire of snacks, the steamed banana-leaf wrapped savoury custard known as otak otak (see, also: hor mokin Thailand and amok in Cambodia) is common at hawker centres around Singapore, Malaysia and Indonesia and available in myriad permutations starring different seafood, spices and chilli levels. My benchmark version, though, is traceable to this plucky CBD laneway restaurant where the street-food staple is reimagined as a just-set, parfait-like slab of crab curry with a richness coolly offset by pops of finger lime. Grab a dense house-made cracker of puffed rice, start schmearing and revel in one of the most exciting new openings of the year.

Cheers rose from a small crowd when the behemoth tipped the industrial-grade scales to 2,017.5 pounds at a weigh-off in Saratoga Springs, New York.

Thank you to everyone involved who helped grow this pumpkin. I have an understanding wife. She says I could have worse habits though.  This was a full family effort. Kids helped with tents and heaters.  My wife covered the pumpkin on cold nights with blankets.  Thanks to my neighbor Karen who helped irrigate and feed the plant when I was on vacation in August. See you in the Spring.

The six-year-old law allows Centennial Staters to make no-refrigeration-required foodstuffs—breads, cookies, pastries, preserves, pickles, and the like—in their home kitchens and sell their scratch-made wares (as well as eggs, honey, tea, and more) from their yards, at local markets and events, and online. Producers working under this law need only take a food-safety class to be certified; they also have to maintain a clean kitchen, properly label their packaging, pay sales taxes, and sell directly to consumers within our state’s rectangular borders. Sound easy? It actually is—much more so than leasing a commercial kitchen just to bake and sell a few hundred pies or cookies. Intrepid producers can earn up to $10,000 in net revenue per year, per CFA product (e.g., brownies are one product, and brownies with walnuts are considered a different product)—meaning it’s not out of the question for folks to earn a decent living from the comfort of their own home kitchens, for the delicious benefit of their fellow Coloradans.