Brand to Know: A Skin-Care Line by a Cellular Biologist | Green Pumpkin Seeds Kernel

Jay says there is a lot of value to the oats that local potato farmers grow. “I know there is a lot of value in what these guys do. The key is going to be finding that perfect niche,” he says.

JatroSolutions, which is looking for partners to scale up cultivation and processing, is currently running several breeding stations and testing sites in Cameroon, Paraguay and India where it is working on yield stability and seed quality.

Zest and juice of 1 orange 1 tbsp red wine vinegar 1 tsp Dijon mustard 1 tsp allspice 1 tsp caraway seeds Olive or hazelnut oil 1 beetroot, peeled and cut into matchsticks ½ red cabbage, core removed, shredded 40g cranberries 25g butter 1 pack pre-cooked chestnuts, roughly chopped 1 apple, core removed, halved and thinly sliced 75g blue cheese Salt and pepper

Bragging rights, amateur genetics and a sense of family bond several dozen Vermont pumpkin growers, year-round.

MLAJohnson, Jon. "What are some skin-friendly foods?." Medical News Today. MediLexicon, Intl., 5 Sep. 2018. Web.30 Dec. 2018. <https://www.medicalnewstoday.com/articles/322986.php>

John Young of Jericho pauses while preparing a patch for giant pumpkins on May 1, 2018 (Photo: JOEL BANNER BAIRD/FREE PRESS)

The study took place in Tanzania, but the problem is by no means isolated there. Chronic exposure to aflatoxin causes an estimated 25,000-155,000 deaths worldwide each year from corn and peanuts alone.

Having bartended at flash-in-the-pan Burger Bar & Fish in Base Village in 2012, the winter I moved to Aspen, my heart swells to see such vibrancy here at last! As I learned on successive visits, there’s a lot to explore. Here are a few favorite bites from this area of lower Base Village:

At Mokonuts in Paris, cabbage leaves are stuffed with lamb and herbs and and drizzled with lemony tahini sauce. Get the recipe for Lamb-Stuffed Cabbage Rolls with Green Tahini »

Many menus are cracking up. Chefs employ a range of other ingredients to make menu items munchable. The Jalapeño Turkey Crunch Sandwich at McAlister’s Deli’s, based in Atlanta, received the promised crunch from the jalapeño kettle chips tucked under the bun. Likewise, RHBQ, the new iteration of the Red Hot & Blue barbecue chain based in Winston-Salem, N.C., features Frito Pie in which house-made spicy chili, queso blanco, sour cream, cheddar cheese and the titular Fritos corn chips are served in a snipped-open Fritos bag, as is the custom in the south.

Moko and Omar are among Paris’ growing community of international chefs laying claim to the City of Light. Moko, 46, who was born in Japan and raised in the United States, was a labor negotiator before getting into the restaurant business 10 years ago. And Lebanon-born, France-raised Omar, 44, was a liaison for the Yankees who claims that, up until the year 2000, he “couldn’t even cook an egg.”

Kind of like when I buy a lottery ticket. Recently, I picked up two of those small, rotund watermelons. They were nestled together in the same bin, in the same store, and had the same sticker on their rind. The one I gave my mom was sweet and juicy. The one I saved for myself was the worst — mushy and flavourless. It was the kind of watermelon that makes you sad and vow you’ll never buy again. But, when you get a melon like that of my mom’s — sweet, juicy, ripe, and no mush in sight — it’s the stuff of summertime bliss.