Honeygrow and NYC’s Black Seed Bagels collaborate on new dish | Raw Sunflower Seeds In Shell

“To say there are no other crops that a farmer could grow in Half Moon Bay is ridiculous,” said Virginia Turezyn, who works at a business advisory firm and is running for city council on the same ballot as Measure GG. “They could grow Brussels sprouts. They can grow other stuff. . . . Everybody thinks [cannabis] is a cure-all and a panacea, but I’ve read tons of research that highlights tons of negative implications for the community, for crime, for youth and for the stench.”

“When I was in high school, I was able to get into a cooperative program to leave school early to go to work around 1 p.m., and run the mill until 9 o’clock every night,” Jay says.

Stepping into that void is Alcove, the new spot from owner Tom Schlesinger-Guidelli, a storied Boston hospitality pro backed by a team of veterans that features exec chef Maxime Fanton (ex-Pagu) and GM Brendan Collins (ex-Island Creek). The space, located in the base of a new luxury condo tower at Lovejoy Wharf, features a cozy modern room in grays, beiges and dark blues with dim light flatteringly bouncing off copper and steel accents and warm woods and comfortable spacing at a big textured-schist bar. A waterfront patio with a breathtaking panorama of the Charles River and the Zakim and Charlestown bridges awaits warmer weather.

Take the three cups of reserved pink flesh, and puree in food processor or blender until completely liquefied. Strain 2 to 3 times to remove as much pulp as possible.

You can eat sunflower seeds raw or buy dry roasted seeds with or without the shell. They also come in flavored varieties. Unsalted, raw kernels are the least processed versions of the seeds, says Yeung, but pick a seed that you’ll enjoy so that you’ll actually eat them. Eat them on their own or sprinkle them on oatmeal, yogurt, soups and salads, says Yeung.

Think twice before tossing the rind of a watermelon. The crunchy layer makes for a great pickling ingredient to pair alongside barbecue or other lunchtime eats. (Grace Dickinson/Philadelphia Inquirer)

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 »

One myth that Geddes was eager to dispel is the notion that you have to feed these plants prodigious amounts of water.

"If China increases imports of rapeseed by 2.5 million tonnes, meals from sunflower seeds by 3.5 million tonnes, and meals from palm kernels by 3 million tonnes this year, theoretically the country can reduce soybean imports by 6 million tonnes," Li said.

When Binkley shed his satellite restaurants to refocus on his eponymous flagship, Gauthier and his wife Victoria purchased Cafe Bink. In July, this back- and front-of-house duo relaunched Cafe Bink as Confluence, maintaining the cafe’s casual, community vibe.

Cut watermelon into four sections. Use a peeler or a pairing knife to carefully remove the green skin. Then, remove the pink flesh, setting about three cups of the fruit aside to make the watermelon juice. (Save the rest to snack on later!)

Chuta is free from nut allergens and has a relatively simple post-harvest process. Once the fruit husks are removed, the in-shell nuts are dried. The nuts are then shelled and roasted.