Wheaton Man Grows State’s Biggest Pumpkin « CBS Chicago | Green Pumpkin Seeds Kernel

“He texts us, sends us pictures and emails and keeps everyone updated,” said his co-worker Charles Jacobs.

Li Qiang, chairman of Shanghai JC Intelligence Co. Ltd., said Chinese imports of soymeal substitutes "have huge room for growth."

Not in the mood for a typical salad? Roll with these. The rich sunflower seed butter dipping sauce is a fantastic creamy contrast to these fresh, crunchy veggie bundles and makes getting your produce for the day so much fun.

By the time Omar gets in, Guillaume the fish guy—a built, black-bearded man who looks more like he belongs on the cover of GQ than in gaiters—has already let himself in to drop off today’s supply.

Why can’t we eat sunflower seeds whole? Great question. I know about this one firsthand since I became hooked on sunflower seeds (and their hulls, as the shells are technically called), back in the summer after fourth grade. My summer camp took a field trip to a minor league baseball game, and as a special treat, gave out sunflower seeds to all of us to eat at the game. I thought chewing and spitting out the sunflower seed was so gross that I decided to eat the sunflower seed whole — kernel, hull, everything. Besides, the outside is the part that’s salted and tastes the best to a kid like me anyway. Great idea, right?

One of the most anticipated openings of the year, Raijin maintained a line out the door for months after opening. Neighbors even filed complaints about ramen customers blocking their home driveways with parked cars.

With only a few weeks remaining until the official start to fall, get out there and embrace summer, from rind to seed, before it’s too late.

If you are not a fan of gulping the seeds with the fruit, you can soak them in water overnight, and then dry and shell the cover. In fact, sprouted watermelon seeds are treasure houses of protein too!

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This morning… early… he and his pumpkin, affectionately named “Sweetie Pie,” made their way to Altoona for for the PA Giant Pumpkin Growers Assn. weigh-off… driving carefully so as not to crack the showpiece, which would mean elimination.

Navi, Yarraville: Smoked blue mackerel Nick Buckley, assistant Melbourne editor Julian Hills takes pride in every aspect of his fine diner Navi, from making his own plates to personally foraging ingredients on the Mornington Peninsula. Respect for these native elements is placed above all else in Hills’s technique-heavy dishes. The best example of this sees smoked blue mackerel marinated in honey and soy. The fish is then sealed in beeswax and aged for a week, allowing subtle umami qualities to develop. Salty beach greens give contrast to a sweet, roasted fishbone and toasted tea-tree dashi that’s poured over nori tapioca crisps that pop and crackle. Pure magic.

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