Timothy Allen, a photographer for the BBC’s Human Planet programme, has some wonderful pictures on his site showing people and their activities in all their diversity. Last week was the turn of honey-gathering by the Bayaka people of the Central African Republic. Let’s just say you need a head for heights.
Fungus flavours fermented food
Did you know that…
[t]he edible fungus Monascus purpureus imparts a distinct flavor and red color when added to fermented rice dishes such as those served in Asia.
Neither did I. But the boffins at USDA do.
Nibbles: Slow evening, Chillis, Wild potato, Thresher
- An Evening of Conversation with Carlo Petrini: “I found it both inspiring and frustrating.”
- A retired employee of Los Alamos National Laboratory, Lopez, 70, is not your typical chile farmer.
- Wild potato confers resistance to root-knot nematode. Ask for it by name: PA99N82-4
- A simple machine for threshing sorghum and millet in developing countries. Go team!
Happy 25th, LEISA!
LEISA Magazine has chosen a fitting theme to celebrate its jubilee: diversity.
It expresses itself in many ways. There are diverse landscapes and ecosystems, diverse ways of life, diverse crops and agricultural systems. Small farms have been naturally benefiting from the diversity in their natural environment.
I wont even try to summarize. The contents are here. To the next 25 years!
Nibbles: Taxonomy, Herbs, Animal domestication, Bio-char, Videos, French fries, Barcoding
- Plea from taxonomist to nutritionists and food people: use scientific names and get them right.
- Cooking writer doesn’t get the hint.
- New Scientist rounds up bunch of recent animal domestication studies.
- DIY bio-char; Muck & Mystery has some ideas.
- Diverseeds has videos of diverse seeds.
- “For one week, 2500 people from Noirmoutier use all their might to harvest this precious La Bonnotte potato by hand.”
- Barcoding bananas: useful for field genebanks?