How to carve or decorate the perfect pumpkin this Halloween | Raw Sunflower Seeds In Shell

Fast-forward through the late ’70s and ’80s, and Scott Schumitsch, the youngest of Lester’s three sons, expanded on the seed business, taking on many more potato farmers’ oats as they moved to three-year rotations.

“All of the nutrition and feed value is in the groat [hulled kernel], and generally the lighter the test weight, the higher the proportion of hull to groat. Neither commercial oat mills nor feed mills want light test weight oats—there is just no value to them,” Scott says.

*I do not use low-sodium broth in recipes. If you use low sodium, you might need to add more salt to the recipe for optimum taste.

But that climatic handicap doesn’t dampen Young’s enthusiasm, nor his curiosity over what his hybrid plants will look like when mature

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“We are thrilled to debut our new blends at the New York Produce Show,” said Setton Farms COO Mia Cohen. “As leaders in the pistachio industry we have the ability to create new and unique items using pistachio kernels. As the demand for plant based foods continues to increase, we will continue to introduce quality products that appeal to a wide range of health-minded snackers.”

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.

Cutler & Co, Fitzroy: Fried chicken, wild fennel glaze Ellen Fraser, Melbourne editor While not technically a new opening, this one felt so deserving we had to squeeze it in. Initially launched as part of Cutler’s spring degustation, the sticky, salty, aniseed-y goodness of this little gem has since moved across to the bar menu, so you can pop in and try it without emptying your wallet. In the dining room it manifests as fried, boneless legs, but in the bar you’ll get a combo of leg and wing. It makes a spectacular drinking buddy; I highly recommend commandeering a solo spot at a high-top marble table, ordering a Wildflower Brewing Gold Ale, and settling the heck in.

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

Preheat the oven to 350 degrees. Place the pumpkin puree in a fine sieve over a bowl; set aside to drain while you make the sauce.

On my first visit to dine, I arrived at 5 p.m. — opening time. The person in front of me in line admitted it was their sixth time visiting so far.