Researchers at Cornell University in Ithaca, NY have developed two new potato varieties ideal for making potato chips.
Read More:Cornell University Creates New Potatoes
Cornell University Creates New PotatoesMarch 10th, 2011 - Jill EttingerNon-Organic Celery Packed with 67 PesticidesJune 2nd, 2010 - Gerald "Gerry" Pugliese
But it’s true. The Environmental Working Group claims non-organic celery – i.e. the stuff billions of people buy willy-nilly everyday – has 67 different kinds of pesticides. Celery was fingered as containing the most pesticides because of its structure; soft skin makes it very prone to absorption of things it touches. Have you ever stuck a stalk of celery in a glass of food coloring? Same idea. The scary part is the testing of vegetables, like celery, takes place after the United States Food & Drug Administration uses high-power pressure water systems to wash the produce. Fail. The Environmental Working Group released this information to help educate consumers about what they’re eating. Good idea, I doubt most people putting peanut butter and ants – err, raisins – on a stalk of celery know about its pesticide content. Other filthy dirty fruits and vegetables include cherries, nectarines, collard greens, and potatoes. On the other hand, corn, onions, avocados, and mangoes are among the cleanest produce. Hooray! Mashed Sweet Potatoes and Apples with Pecan Streusel ToppingJanuary 12th, 2006 - Barbara Feiner
Photo: North Carolina Sweetpotato Commission, Inc. “Of all of the spices, I find cardamom one of the most intriguing and impressive, with its distinctive floral aroma and unique clean flavor,” says Al Goetze, chief spice buyer for McCormick & Company, Inc. “Cardamom has a rich history, which originated in the tropical rainforests of Southern India. References to cardamom are found in Hindu scriptures dating back thousands of years. New plantings spread the cultivation to Sri Lanka and Guatemala; however, India remains a major producer—and the largest consumer—of cardamom.” Each 6′ to 9′ plant has multiple stems, Goetze notes, that “yield the ribbed pods containing the cardamom seeds. Each pod has four to six tiny dark seeds, which are the source of cardamom’s wonderful perfume-like aroma and taste. To ensure minimal loss of color and splitting, immature parrot-green pods are picked just prior to them turning yellow and opening. The pods are then carefully dried in hot air chambers for 16 hours. The cuisines of India and the Middle East favor the whole, immature green pods, which represent about half the crop. Fully ripened yellow pods contain the mature seeds, which have the highest volatile oil content and flavor. They are highly prized for use here in the States.” Goetze and his family enjoy the following recipe this time of year. Mashed Sweet Potatoes and Apples with Pecan Streusel ToppingMakes 8 servings 2 pounds sweet potatoes, peeled and cut into 1″ chunks
Read More About CardamomA Passage to India |
That sounds like the bizzaro world version of “contains 100 daily servings of vitamins and minerals.”
