Left: Moko’s seedy, nutty, and chocolaty cookies; Middle: A tarte of thinly sliced apples; Right: Cured cecina for sandwiches.
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Jay has inherited a large portion of Scott’s previous duties running the business, while Rick Wild has taken over Red Robin Seeds (the seed brand of Schumitsch).
The Spanish octopus — so unassumingly named on the menu — anchors a plate of striking contrasts. The snow-white plate first is dramatically brushed with a jet-black squid ink vinaigrette followed by a tangle of two octopus tentacles, fried fingerling potatoes, dehydrated kalamata olives, pimentón oil (smoked paprika-infused oil) and fresh watercress. “Octopus is one of my favorite things,” VanHeulen said. “It really speaks to the kinds of creative showstopping dishes that I love to make.”
Watermelon seeds also have Vitamin B6 that helps boost the production of the male sex hormone which is essential in the making of sperm.
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The dramatic changes of form and use of sunflowers over the last century show what can be achieved by breeders if suitable genetic resources are available. If we continue to adapt sunflowers to our needs as climates change, we must ensure diverse genes are conserved for future generations – ensuring those sunflower fields remain on offer as the perfect place to take a picture.
Not only is his oversized pumpkin the heaviest in North American history, but it’s also the second-heaviest pumpkin ever grown in the world. It weigh in only 96 pounds less than the holder of that title, a pumpkin grown in Germany in 2016 by a Belgian man.
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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)
I put it high up from the floor because I know that I have had rats in there before. Yesterday, I went into the garage and saw that bag was open and there was a huge pile of sunflower shells there.
Aurora For someone who doesn’t call herself a baker, Crystal Araujo makes extraordinary conchas. These particular “panes dulces,” or sweet breads—with their crunchy, shell-like tops—are ubiquitous at Mexican bakeries, including those across the Denver metro area, but Araujo couldn’t find any she loved near her Aurora home, close to the Southlands mall. “My mother moved to Texas in 2016, and I was missing her and feeling nostalgic for the family get-togethers we used to have,” she says. “For Latino-Americans, when family is together, it’s never really complete without pan dulce and coffee. I wanted to re-create that feeling.” After multiple rounds of recipe tweaks and feedback from her husband, Edmundo, and friends, Araujo established Las Conchas Bakery—and she’s been baking nonstop for a growing customer base ever since. “Conchas can get stale and dry,” Araujo says, “and I wanted mine to be different.” We say mouthwatering mission accomplished, thanks to her conchas’ soft, fluffy bread base, which she tops with vivid flavors and hues, from pistachio to strawberry to Mexican chocolate.How To Buy: Find out which concha flavors are available via Araujo’s Instagram account (@lasconchasbakeryco), and place your order, starting at $10 per half-dozen, via email (firstname.lastname@example.org). Araujo offers free delivery within five miles of the Southlands mall, or you can contact her for pickup information.
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