Red River Commmodities to Utilize Agri-Neo’s Validated, Organic, Non-Thermal Food Safety Solution Neo-Pure | Big Size Pumpkin Seeds

My fiancée and I traveled home to Arizona in May for a niece’s high school graduation, and on our route, we stopped by Tocabe, An American Indian Eatery (one of two locations) in Denver, Colorado. An indigenous owned and operated restaurant amongst many other restaurants that represent cuisines from across the globe, this space stands out because it represents a real American food culture. Tocabe is run by Ben Jacobs (Osage Nation) and his friend Matt Chandra. They source from tribal and organic sustainable vendors in likes of Red Lake Nation Foods, Ramona’s Farms, Bow & Arrow, and Rock River Ranches.

On December 12th these premium snack bags will debut at the New York Produce Show and will be featured in the New Product Showcase. Bringing together retailers and industry professionals from the northeast, attendees can view chef demonstrations, educational micro-sessions and off-site unique store tours. Setton Farms will be sampling the Simply Protein Blend at booth #237 as well as Dark Chocolate Covered Pistachios and Chipotle BBQ Flavored Pistachios.

Smallholder farmers in Tanzania grow sunflowers for the seeds, which they sell to local millers who press the seeds for oil to sell to local consumers for cooking. People use the remaining cakes as animal feed.

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Listeria outbreaks are common. The CDC estimates that Listeria puts 1,600 people into the hospital each year and kills 260 of them.

Watermelon seeds are one of the most nutrient-dense varieties of seeds. They are a rich source of proteins, vitamins, omega 3 and omega 6 fatty acids, magnesium, zinc, copper, potassium and more. These seeds are high in calories though, so you need to mindful of your portions. One cup of roasted watermelon seeds contains roughly 600 calories.

A robotic stacking arm, named “Lester,” stacks seed oats onto pallet at Schumitsch Seed Inc. (Photo: Courtesy of Travis Dewitz)

Supermarket industry analysts have been busily touting the emergence of tactile foods as the next big trend. An emphasis on crunchy texture and its accompanying aural effects creates a memorable, multisensory eating experience, they proclaim. While this may seem cutting edge on the supermarket side, for restaurant chefs, it’s just another day in the research & development kitchen.

DEAR MARY: Dried, raw peas are included in some wild-bird and chicken feed, so the peas themselves wouldn’t be harmful. They might not be too appetizing, however, and probably only the larger birds in your yard would be able to digest them.

Cheek, Melbourne: Brioche ice-cream, Hundreds and Thousands, parsnips Nick Connellan, publications director Growing up, I wasn’t allowed Coco Pops, Froot Loops or Frosties. But, exploiting a loophole with a shamelessness that would qualify me for inclusion in the Panama Papers, I used to dust copious amounts of icing sugar on my cornflakes instead. This dessert took me back to those days, albeit in more grown-up fashion: fried, lightly salted parsnip shavings, brioche ice-cream, white-chocolate soil and Hundreds and Thousands. The result: mouth-coating milkiness, loads of crunch and just a hint of malt. Kudos to 22-year-old pastry chef Alex Webb, who also makes a mean yuzu ice-cream with ginger granita.

Kylie Jenner’s own assistant called her "a diva" during a live Snapchat, Look reports. Kylie is said to have "refused" to use Ellen Degeneres’ makeup team when she visited the talkshow host, Cosmopolitan reports.