7 tips for a healthy Halloween – RED | Big Size Pumpkin Seeds

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The industry is also targeting aquaculture, according to Hake, because cottonseeds can be fed to carnivorous fish like salmon and trout that eat ground-up fish. Cotton would be a low-cost alternative that can replace up to half of all fishmeal. It’ll also help farmers, who will be able to sell the seeds, currently considered a near useless byproduct.

During the summer’s happy hour season, you can snag any regular drink or freeze for just $1 between 2 and 5 p.m.

Lauri Bruno, owner of Kids Nutrition Kitchen in Cranberry, has created a four-session “Pumpkin Palooza” class as part of her mission to teach kids about cooking with simple, healthy ingredients. Participants learn how to make a pumpkin pizza sauce, pumpkin smoothies and Pumpkin Mac and Cheese.

This article is from the December 2018 Grand Rapids Magazine. Available on newsstands now or via subscription.

Six years later, primed with a $500 education grant, the Youngs helped form the Vermont Giant Pumpkin Growers. The club’s modest website brims with photographs, growing tips and links to an international community of experts.

“Giant pumpkins have been grown for over a century, but Howard Dill really took it to the next level,” he explained. “In the early 20th century, pumpkin contests were pretty common, especially through Europe and here in the U.S., but then they kind of dropped off from the 1930s to the 1950s, when Howard Dill resurrected the form. He’s now considered to be the modern father of these giant pumpkins.”

U.S. farmers last year harvested 2 billion pounds of pumpkins, many of which were later carved into spooky or silly faces for Halloween. The economics behind these Jack-o’-lanterns can be as messy as their gunky guts, though, with everything hanging on six weeks of sales. But these and other iconic American holiday symbols exist in an often overlooked economy with hidden pressures and pain.

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These days, like others in their horticultural tribe, they have already turned their minds to Vermont’s next short-but-explosive growing season.

While the rotating confections on display at Mokonuts can’t rival traditional patisseries when it comes to quantity—this is not where you come to grab a dozen cookies for a picnic at Place des Vosges or a whole tarte to take to a soirée at a friend’s apartment—the individual slices of moist halvah cake with bits of cinnamon-coated pecans, or a fresh fig tarte oozing with sugary juices and topped with light-as-air mascarpone cream might make you think twice about popping yet another macaron.

A beautiful butterscotch tapioca pudding ($12) is served with kabocha squash, sunflower seeds and a sneaky quenelle of creme fraiche. Plied with an intense smoke flavor, it flirts with the thought of turning the dish into ash-scented overkill, but pulls up just short, adding a bracing, savory note. It’s almost incongruous, but it works — a little surprise hidden inside an otherwise unassuming dollop of plain old cream.