- Intriguing: how about a sliding scale for fertilizer taxes?
- Dubious: sustainable brewing in Bogota.
- Surprising: naked oat seeds in Canada.
- Challenging: new coloured potato varieties are nutritious and pest-resistant.
- Illuminating: white veggies are nutritious too.
- Important: EU seed vote coming up.
- Belated: CGIAR goes open access.
- Intoxicating: Japanese drink fermented hydrangea leaves.
- Obvious: Cars move grassland seeds.
- Freaky: interspecific grass hybrid for flood prevention.
- Tasty: Fine carnivorous dining in Bolivia.
- Metaphysical: granivory is murder.
- Political: UK government supports agroecology.
Nibbles: DIY plantains, Poppies, Fruit portions, EU seed law workshop, Sustainable intensification, Nutrition & ag, Traditional medicine, Soil maps, US biodiversity maps, Genomics & genebanks, Indian seed film, Food preservation
- Someone needs to tell the Los Angeles Times that plantains are not the “tropical cousin of the banana”.
- Someone else needs to tell “British and American agricultural advisers” that poppies are generally going to be a better bet than cotton in Helmland Province. Like they were in Ghazipur.
- Is there anyone who can tell schools not to serve whole fruit, when children prefer bite-sized pieces?
- And who will tell us what happens at the Workshop in the EU Seed Law, in Vienna today and tomorrow?
- In which we are once again told that sustainable intensification is the answer, but not how to do it.
- A tool for helping agricultural development types figure out what to do about nutrition.
- Let the Times of India tell you about how wild fruits and seeds are used in traditional medicine.
- ISRIC tells the world about its new soil maps of Africa.
- And the US government about its biodiversity, also in maps.
- Lots of people recently told their stories of how genomics is going to revolutionize genetic resources use to a meeting in ICRISAT, and now ICRISAT tells us.
- A new film tells the story of rice savers in India. Not, presumably, though, Bihar.
- Are you really telling me Genghis Khan was a food waste champion?
Nibbles: Cuba, Food production, Saffron κρόκος, Rice breeding, Coffee,
- Bioversity reports on a meeting to plan research on agroecology in Cuba.
- “Global food production is increasing steadily, and the global food supply is becoming more stable”. Nothing to see, move along.
- Greeks just wild about saffron.
- And rice researchers crazy about wild rice as source of salt tolerance.
- On the road with Kew photographer, seeking clues to climate change and coffee. (p.s. I’m pretty certain the “magnificent wild banana tree” is a magnificent wild enset herb) (p.p.s. There are actually lots of silly little mistakes in the piece. Buck up, Kew.)
Nibbles: Artichokes and bracts, Colour, DsG and experts, Fish, Genetics, Horseradish, Improved nutrition, Kenyan sorghum, Plant Press
- A is for artichoke, B is for bract. A botanist in the kitchen explains.
- C is for colour and color, both of which affect the nutritional value of rice.
- D is for Directorate of the EU, three of which are at a standstill as an expert is apparently blocking all attempts to loosen EU seed laws.
- F is for fish, which smart farmers are helping to survive low water in rice paddies.
- G is for the genes tweaked by scientists to deliver seeds without sex.
- H is for horseradish, whose root problems can now be solved. In other H-related news, horseradish has root problems.
- I is for improvements in child nutrition and less stunting is many countries.
- J is for Jeremy, who must have some time on his hands.
- K is for Kenya, where clever scientists have created Striga-resistant sorghum. Again.
- L is for Lodoicea, and other botanical treasures.
New beer from old hops
Dept. of shameless self-promotion: A little while ago, Luigi nibbled a heart-warming tale of beer and genebanks; to whit, a hop variety that British brewers rejected as too tasty in 1960, and that found new favour as in-your-face American craft brews changed some beer drinkers’ ideas of what their tipple should taste like. And the reason hop OZ97a was still around for brewers to re-evaluate was that it had been maintained in a field genebank for more than 60 years. Meat and drink for the latest Eat This Podcast, where I interviewed Mark Dredge, the beer writer who broke the story.
Who knows what other flavours lurk uncharacterised among the diverse hops?