- A look inside the big USDA genebank at Fort Collins. Whatever next?
- Sweet wheat. Whatever next?
- Farmers must participate in agricultural research in Europe. Whatever next?
- “Come and farm our virgin lands, Ethiopia tells India.” Whatever.
- “You may already know that yampah (Perideridia gairdneri) is a North American umbellifer.” Er, no. Tell me more.
- After cloves, vegetables? Zanzibar’s farmers increase productivity.
- More news for Luigi’s MIL: Future Climate Scenarios for Kenya’s Tea Growing Areas.
- Is this the end of trail mix?
- Body Shop uses wins award for using Cameroonian rainforest honey and wax from CIFOR-supported beekeeping project.
- Fancy a glass of ass’s milk? Totally SFW.
- Everybody is climate-proofing crops.
- The BBC looks at medicinal plants.
Feria del Elote
From CIMMYT’s Flickr feed:
Carts selling tacos made with maize tortillas (traditional Mexican flatbreads) in Jala, Nayarit, on the Pacific coast of Mexico, during the town’s annual two-week Feria del Elote, or maize ear festival. Tortillas are a staple food in Mexico, and are commonly filled to make tacos. For more about maize in Jala, see CIMMYT’s August 2007 e-news story “Pride and pragmatism sustain a giant Mexican maize,” available online.
Photo credit: Eloise Phipps/CIMMYT.
Nibbles: CWR, ICRISAT, Fruits, Maize, Symbionts, Tissue culture, Vegetables, Med diet
- ICARDA saves the world.
- No, ICRISAT saves the world.
- You’re both wrong, it’s CIAT.
- No, wait, maybe it’s CIMMYT. Oh I give up.
- Actually it’s fungi.
- Or maybe tissue culture?
- Surely it can’t be five unknown vegetables?
- Could it be that it’s the Mediterranean diet? And that UNESCO will screw it up for all of us?
Nibbles: Canids, Pea, Cacao, Scallops
- Dogs are different from wolves, different types of wolves are different from each other.
- Vavilov-Frankel Fellow on the move.
- Nacional cacao bean rediscovered in northern Peru.
- Manx Queenies deemed to be sustainable. And wipe that smile off your face.
Nordic chefs exploring Nordic foods with Nordic genebank
I was intrigued by a reference to a genebank in a restaurant review in the Wall Street Journal. Not just any restaurant, but the best restaurant in the world, Noma in Copenhagen, which is “is best known for its fanatical approach to foraging.” Here’s the reference:
Noma helped found a Nordic Food Lab, which has a gene bank that is collating information about the wild products in the region.
Nordic Food Lab does indeed sound interesting (especially its fermentation trials):
Nordic Food Lab is a non-profit self-governed institution established by head chef of Noma, Rene Redzepi and gastronomic entrepreneur, Claus Meyer with the purpose of scientifically exploring the New Nordic Cuisine and disseminating results from this exploration.
But they’re not really establishing a genebank, as suggested by the WSJ piece.
We are collaborating with Nordgen, the amazing bank of genetic material, to evaluate the gastronomic potential of bygone varieties of Scandinavian produce. We will publish our sensory evaluations as they are completed. This promises to be an extremely interesting project; many modern species are produced on other merits besides flavor, and we expect intriguing findings.
Much more sensible.
