Delicious native fruit, ripe for re-discovery | Big Size Pumpkin Seeds

As for the rind, it serves well as a crunchy component, too, whether tossed into a stir fry or pickled and plated alongside a sandwich or smoky barbecue. A pickled rind creates a great salad topper.

Nantucket bay scallops with chorizo at Confluence in Carefree on Dec. 3, 2018. (Photo: Patrick Breen/The Republic)

After graduating from Lowell High School in 2004, VanHeulen moved to Grand Rapids, working two to three restaurant jobs at once, figuring it was a good way to pay the bills. “I didn’t know what I was going to do, but I fell in love with this,” said VanHeulen, who at 24 went back to school, enrolling at Secchia Institute of Culinary Education at Grand Rapids Community College while cooking full time at Courtyard by Marriott Grand Rapids Downtown. In 2013, with his fresh culinary associate degree, VanHeulen joined the banquet team at Amway Grand Plaza, where the hotel stages massive events. “You think that you know how to cut up a tomato, cut up a pepper, until you gotta do it for 6,000 people,” VanHeulen said. “It sharpens your basics like none other, and it’s a great learning experience.”

Insects are essential for producing the vast quantities of the hybrid sunflower seed planted each year, since pollen must be transferred from male-fertile to male-sterile plants. Without insects, hybrid sunflower seed production would be uneconomic. But once in the farmer’s field, the sunflower crop does not rely on insects: crop seeds are produced by flowers that are fertilised with their own pollen. But new seeds will have to be purchased for the next season.

Live food. Finally, for a treat birds cannot resist, offer live mealworms, the larval stage of harmless darkling beetles, on a shallow tray. Woodpeckers, chickadees, titmice, nuthatches, and even cardinals love ‘em.

A good meal has a way of becoming a treasured memory, whether it be the service, the setting, the company, or the food itself. So asking people about their best restaurant meal of 2018 was a question we knew would garner passionate responses. Plus, we asked some of the most celebrated chefs, writers, and TV hosts working in the culinary world today, so it was pretty much a lock that we would get detailed answers that spanned the globe and reached across the spectrum — from bar food to haute cuisine. We were not disappointed.

"In the NFL, they got a bunch of old white men owning teams and they got that slave mentality," pic.twitter.com/XLXNPZ8wkK

BEIJING, Aug. 5 (Xinhua) — China can reduce its soybean imports by more than 10 million tonnes within the year, experts have said.

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.

Some friends of mine took me to this new restaurant, Saint Germain, the last time I was home in New Orleans. Our heads pretty much exploded. Every dish brought us so much joy and then so much depression when it was finished. I was really amazed by how much thoughtfulness was packed into each plate. Every component felt essential without feeling fussy and every dish had a really interesting backstory. (Not to mention everything was delicious.) Also, the chefs were super gracious hosts and the space is a tucked away little gem in the Bywater. I really hope I can get a table the next time I’m home.

"We basically grind up a doughnut and add cinnamon sugar and brown sugar to make the crumble topping—it’s like a doughnut on a doughnut," says owner Aaron Badolato. Because booze sales during the Base Village opening basically beat out the past five years of the same downvalley, he says, "We’ll be doing some alcohol-infused doughnuts soon, too."

Soviet sunflower breeders used naturally occurring variation within the annual sunflower to make commercial progress. But by the mid 20th century, North American breeders were taking a different approach, crossing wild and cultivated sunflower species to exploit the yield advantages associated with hybrid vigour. Today, most commercial sunflower farmers grow hybrid sunflower seed.