We’ve been contacted by Dr Ana Valenzuela, an expert on agaves and tequila who has a website dedicated to the diffusion of information on sustainable agave agriculture, and to the conservation of diversity in this crop. We’re happy to add “Agaves Tequileros” to our blogroll. If you read Spanish, check out Ana’s blog.
Nibbles: Heirlooms, Seed, Ethnic cuisine, Meat, Sheep
- “The ‘Heirloom Tomato Salad’ was made with a mix of Sweet 100 and Sungold tomatoes — both of which are hybrid varieties.”
- FARMER’S NOTEBOOK: The importance of preserving native seed varieties.
- Increasing culinary diversity in the US.
- Eat a kangaroo and save the planet. No? How about moose then? You can have too much culinary diversity, perhaps.
- Climate change: the silver lining.
Nibbles: Polyploids, Testicular cooking, Genes, Mongoose, Pears
- Parade of Polyploids! I know, but that’s what it says on the site.
- Balls.
- Brilliant, brilliant, brilliant: The Joy of Genes … Illustrated. Teachers, use it!
- How mongooses got to Spain.
- Pears that look like apples.
Nibbles: Research, Chilli, Gardening, Mice
- IFPRI says exchange of genetic resources a “best bet” for large-scale research investment. Ok, but why just research it? Why not just do it?
- Too hot to handle.
- World Food Garden. Via.
- Another commensal fingerprinted.
Bottoms up!
PhDiva linked to a couple of fun drink-related articles last week. One purported to tell the true story of the origin of champagne. Or rather, of the methode champenoise. All down to an English cider-maker, apparently. The other story described an attempt to recreate Phrygian beer, based on the analysis of residues found on pots. Sounds delicious.