Pepitas vs. pumpkin seeds from jack-o-lanterns: What’s the difference? Notable topics Podcasts Slate Plus Slate homepage Submit search Enter query Slate homepage Open menu Close menu Notable topics Podcasts Slate Plus Slate on Instagram Slate on Twitter S | Green Pumpkin Seeds Kernel

“Do you think my men are going to work for $12 an hour if the guy next door is paying $20?” Figone asked, appearing to inflate the cost. “I’m going to have to match that pay.”

“Dill Atlantic Giants are much larger than your traditional pumpkins,” he said. “The potential for massive size is just so much greater than what you would find in a standard variety. You could get the seeds from one of those pumpkins, put them in the best garden in the world, and they’re still unlikely to get over 100 pounds.”

Darrel Daniels, a Wisconsin Syngenta sales representative, (from left) Jay Schumitsch of Schumitsch Seed Inc. and Pat Prasalowicz, a crop specialist for Insight FS, overlook an experimental oat field with plant growth regulator applied.(Photo: Courtesy of Travis Dewitz)

As Muller slowly steered the tractor down the street, a grandchild in his lap, he waved, mostly hidden in a shadow, more cautious than jubilant.

Dec. 15, 2018, will go down in history: nearly the entire town of Aspen, it seemed, went to party in Snowmass.

It’s when Jenny From The Block refuses to walk three blocks that you kinda get to call "diva." We still love her, but there’s a limit, people.

While the Crepe Shack’s menu is extensive (30-plus crepe variations, including "Private Selection," hence foie and caviar), I found the simpler, more traditional fillings easier to eat and thus more enjoyable. Maybe because I lived in France for a spell, the classic "Parisienne" ($9.95) stuffed with Black Foest ham, Gruyère and Swiss cheeses, and honey dijon mustard was a slam-dunk in the nostalgia department.

Gooey cheese, salty cured meat, and avocado are pressed between crispy waffles at a modern café in Paris. Get the recipe for Waffle Sandwiches with Cecina, Avocado, and Arugula »

Once the seeds have been boiled and drained, they need to be dried. I used to do it by plopping them onto a towel and patting them dry. Predictably, and annoyingly, all the seeds then stuck to the towel. It was during the testing of this recipe that I finally figured out a way around this problem. Given that we’re going to bake the seeds anyway, why not start by drying them out first in the oven? Then add your fat of choice – oil or butter – and continue to bake them, stirring occasionally, until they’re almost crispy and golden, which takes a while. I say “almost crispy” because the baked seeds don’t achieve complete crispiness until they cool off completely.

Sunflower seeds are rich in nutrients. One serving of shelled sunflower seeds is usually an ounce, which is about 1/4 cup or 4 tablespoons (one to two thumb-sized portions.) They’re particularly high in healthy fat: A serving delivers 14 grams of fat with a mix of monounsaturated and polyunsaturated fats. “The mono- and polyunsaturated fats in sunflower seeds show a clear health benefit, especially related to heart health and risk of cardiovascular disease,” says registered dietitian Alissa Rumsey.

This is the plant the final week of June. Here’s the earliest baby picture I have of the 1368.5 lb pumpkin. Hard to believe this fruit (the size of a pea) at the base of a flower would grow to the 4th heaviest on record in southern Maine. Our pumpkin was born on July 3rd.

The lyrics might be full-on "SICKO MODE," but Travis Scott has two sides to him. A powerhouse millennial icon is one. A daddy to the world’s most famous baby is the other.