Nibbles: Sesame, ABS, Symposium, Yield sensitivity, NUS Symposium proceedings, Food Fest, Typha pollen, Arepas

Brainfood: Wild pepper, Lettuce gene, Qat genetic structure, Date oases, Raised fields, Waxy sorghum, Striga resistant cowpea, Wild soybean, Kenaf diversity

Brainfood: Moroccan almonds, MAS in potato, Mexican maize market, History of agronomy, Malian querns, Hani terraces, Conservation modelling, Wild Cucumis, Pathogens and CC

Folivory dissected

The greens tree: phylogenetic relationships among species whose leaves we eat. Taxon branches are shaded according to taxonomic order. Thanks to The Botanist in the Kitchen

Another tour de force from The Botanist in the Kitchen: why we eat the leaves that we do.

There’s a bunch of good stuff in this post with which to regale fellow diners, should you be that sort of dining companion, and lots with which to take issue too, if you’re feeling argumentative. Despite all the caveats, most of which she anticipates, Jeanne manages a rather startling bottom line:

At the family level, we see that the greens tree has 15 families, but that most of the greens regularly consumed in the Western world are from only five of the 415+ families of seed plants currently recognized: Amaranthaceae (goosefoot family), Apiaceae (the carrot family), Asteraceae (the sunflower family), Lamiaceae (the mints) and Brassicaceae (the mustard family).

How different is it for foodways not contaminated by Meditearranean ancestry?