Agricultural Biodiversity Weblog
Agrobiodiversity is crops, livestock, foodways, microbes, pollinators, wild relatives …
The Guardian lists “Conservation stories of 2010“. There are a few plants in there, but not much you can get your teeth into. Well, some endangered bushmeat, obviously, but who can afford that?
Cosmos, on the other hand, prefers Ten Biodiversity Hotspots to mark the end of this International Year of Biodiversity. Same old same old: Agriculture features only as the enemy.
This could get tedious …
Easing back into the never-ending treadmill that is blogging, I thought I’d share with you one reader’s appreciation of our efforts:
Thanks for writing on this subject. There’s a bunch of important technical information on the internet nowadays. You’ve got a lot of that info here on your blog. I’m highly impressed – I try to keep a couple of blogs pretty neat, but it’s seemingly impossible at times. You have done a solid job with this one in particular. How do you manage to do it?
Thanks for that sincere and heartfelt praise, Mr Spammy, of Tips to Losing Weight, and in answer to your penetrating question, sometimes I wonder myself.
We’re taking a break for a couple of weeks or thereabouts. That’s not the only good news, though. Our parting gift to you is an episode of Futurama. 1 Not just any old episode, mind you, but the 2010 Xmas Special, which demonstrated just how deeply into popular culture the Doomsday Vault has penetrated. Here’s a clip. 2
Monomaniacs will of course care only for those 2 minutes. We urge you to watch the entire episode, which contains more delightful and insightful jokes than you can shake a stick at. Personally, I’ve always preferred Futurama to the Simpsons, and this just confirms me in my ways.
See you soon.
A funny thing happened to Dave Arnold on his globe-trotting effort to sample the apples of the world: he got waylaid by the pears. What happened next is the subject of a truly wonderful blog post that highlights his enthusiasm and ability to convey subtleties of the eating experience. Not bad for a chap who “helps chefs achieve their most ambitious goals using new technologies, techniques, and ingredients … including sous vide and hydrocolloids”. But of course, a trained mind and a trained palate can tackle anything, to whit:
- Cayuga … tasted of Nik-L-Nips 3
- Hermansverk 1/1 tasted of canned black California olives
- Perdue 41 was a dead ringer for giant water-bug essence
Seriously, this is a tour de force, and you know we don’t use that term lightly. The tragedy is that Brogdale makes next to no use of its riches.