- Blue mangoes.
- Kampot pepper.
- Antarctic flowering plant.
- Sapelo Island red pea.
- Navajo seed data.
Nibbles: Processing, Shōjin Ryōri, Philippines landraces, National Soybean Germplasm Collection, Kazakhstan genebank, Reading chocolate, Parmesan bank
- Grinding, fermenting, and detoxifying our way to bigger brains — an anthropologist makes the case that food processing, historically women’s work, did as much for human evolution as the mammoth-spearing got credit for.
- Speaking of transforming raw ingredients into something civilization-defining: a Japanese temple has been quietly perfecting vegan cooking for 700 years, no marketing department required.
- Meanwhile in the Philippines, Naturland, the international association for organic farming from Germany, is linking up with Global Seed Savers Philippines, to help farmers get their hands on indigenous crop diversity before it disappears.
- If you want to see what “future-proofing seeds” looks like at scale, the National Soybean Germplasm Collection just turned 100: a century of squirreling away soybean diversity, just in case.
- Kazakhstan wants in on the squirreling too: plans are moving forward for a new genebank to safeguard agricultural biodiversity across Islamic Organization for Food Security member states.
- The University of Reading is also 100, and in celebration scientists there harvested beans from its cacao collection (yes, it has a cacao collection) to make Britain’s first homegrown chocolate bar since 1932, a novelty act with a serious undertone: climate change is squeezing cacao’s traditional growing belt.
- And in Italy, the squeeze is already showing up on the balance sheet: Parmesan’s “Fort Knox” — $350 million of cheese squirreled away as loan collateral — is feeling the heat, with rising cooling costs and falling yields rattling wine and olive oil too.
The flour of Kenyan agrobiodiversity marketing
Here’s the latest in my continuing series of posts on interesting approaches to marketing agricultural biodiversity here in Kenya.
I was pleasantly surprised by this product, which seems to add finger millet and cassava to your basic maize flour for making ugali. A nice way to add taste and nutrients. And support some minor crops.
And this line of porridges is quite impressive, in the range — and presentation — of both their composition and consumer targeting.
Nibbles: Pearl millet redux, Garden plants, Armenian pics, Seeds galore, Heavenly Book, Pastoralism threats
- Pearl millet is getting the hybrid treatment. And, loving it.
- Want to know what to grow in your garden? Yes, even pearl millet.
- Nice pics of Armenian landscapes, food and foodways. No pearl millet in sight.
- The latest monthly newsletter from The Botanist in the Kitchen does seeds. Pearl millet unavailable for comment.
- China is genotyping and phenotyping (almost) everything. Pearl millet feeling left out.
- If pearl millet fails, there is always pastoralism. No, wait…
Brassica on the brink
How did collards get to remote oases on the edge of the Sahara? That’s what ethnobotanists Bronwen Powell and Abderrahim Ouarghidi have been looking into for like 20 years now, and it’s a fascinating story. Which you can read about in detail in their paper in Economic Botany. They also present an abbreviated form of the argument in The Conversation. Which got Nibbled some months back, though without giving anything away. But actually what I recommend you do is listen to Jeremy interview the intrepid duo in the latest episode of Eat This Podcast.