There’s hunger in the US, but the Obamas at least will be ok.
Rock salt and pond scum
A fascinating post over at Rancho Gordo discusses tequesquite. That’s a natural salt that has been used in Mexican cooking since pre-Columbian times, including for nixtamalization, a process that makes maize easier to process, tastier and more nutritious.
The post also mentions the alga known as tecuilayl (Spirulina geitleri). This was apparently an important food for the Aztecs. 1 Our resident expert on Mexico says it’s the perfect complement to a succulent steamed axolotl in chile sauce. Yummie.
Water, water everywhere
A couple of fun stories about the historical dimension of the exploitation of aquatic biodiversity from Britain’s Daily Mail this morning. First, how Google Earth revealed a thousand-year-old fish trap off the coast of Wales. And second, how the reintroduction of the beaver, absent since it was hunted to extinction in the 16th century, could reduce water bills.
Nibbles: Aquaculture squared, Food policy, School, Beer
- More audio aquaponics goodness.
- “The road from growing rice to raising shrimp to misery.”
- Angola’s national strategy on food, nutritional security includes seeds. Anyone know more?
- Handbook for School Gardens.
- Oh no, climate change to screw up Czech hops! Now I’m really mad.
Nibbles: Soy, Horse, Terroir, Sorghum, Ensete
- The joy of soy.
- Earliest known domestic horses.
- More than anyone could possibly want to know about biochar and biodiversity (Part III).
- Sorghum difference yield map, see how they grow.
- Mathilda on ensete in highland Ethiopia.