#Turkey farming best practices

[rmspeltzfarm]

Mount Turkey Fan Spurs and Beard

Easy NATURAL Way Mount Turkey FAN, SPURS, and Beard

[mariacallous]

The exterior of Laliko, a sleek new restaurant in the West Village, bears the restaurant’s name over the door and, above the large plate-glass window next to it, a backlit subtitle: “Stories of Georgia.” There’s not much outright storytelling inside; in a cosmopolitan sort of way, neither the staff nor the menu explains very much about the food—This is one of the world’s great cuisines, their restraint seems to say. Shouldn’t you know the deal by now?—though the cooking itself speaks quite clearly. Georgia, a crenellated swoop of the South Caucasus tucked between Turkey, Russia, Azerbaijan, Armenia, and the Black Sea, is a resolutely and richly agricultural place, its valleys full of farms and orchards, grapevines greening seemingly every hillside. (On a visit to Tbilisi nearly a decade ago, I was shocked to realize that even the tomatoes at a McDonald’s near the airport were as red, juicy, and complex as the best of the farmers’-market fare back home.) Its cuisine is fragrant, bold, and poetic, a feast of simmered stews and grilled meats, gently spiced, overlaid with bright and sour harmonics from fresh herbs and tart, fruity vinegars. You can practically see the line of the Silk Road in the khinkali, steamed soup dumplings, whose subtle fillings of soft lamb or mild cheese look west, to the pierogi and pelmeni of Eastern Europe, while their pinched-pillow exteriors and slurpy, savory broth point east, to China’s xiao long bao.

At Laliko, which opened in March, the khinkali are excellent, plump and floppy, their springy dough rolled to a porcelain thinness, their twisted tops pleated pleasingly. You can order them in sets of four, or splurge on the absurd, delightful, and unabashedly social-media-friendly Mother Khinkali, a mega-dumpling with the diameter and luminosity of a birthday-party balloon. Upon its arrival at your table, a server will present for inspection an ornate silver dagger, pull it with a flourish from its curved sheath, and proceed to saw off the head of the Mother at approximately her Tropic of Cancer. Inside are nestled a half-dozen standard-size dumplings of your choice, like nothing so much as a clutch of tiny, steamy babies, with a few drifts of black pepper freshly ground over the top. Sure, they taste exactly the same as a parentless khinkali, but such frank showmanship, in what’s otherwise a pretty straightforwardly chic little restaurant, really is a lot of fun.

The ratatouille-ish ajapsandali is served with a nutty wedge of hard cheese.

Laliko is the first American venture from Gurami Oniani, whose Guliani Group operates some thirty-odd establishments in Tbilisi and Moscow. Oniani has said that he hopes to bring his country’s food to the world, and that Laliko will be the harbinger of a grand flowering of Georgian restaurants across North America. New York is perhaps a curious place to launch his campaign as culinary ambassador: the cuisine is already quite well represented here, not just in the post-Soviet enclave of Brighton Beach but at dozens of Georgian restaurants, at all fanciness levels and price points, throughout Manhattan and Queens. (I love the ekala pkhali, a sort of dip made with a Georgian variety of spinach, at Chama Mama, a restaurant with several Manhattan and Brooklyn locations, and on sunny days you could do worse than to swing out to Little Georgia, a tiny bakery around the corner from the elevated subway tracks that run above Brighton Beach Avenue, pick up a just-baked, cheese-filled pastry to go, and walk a block to the boardwalk, to eat it by the chilly water.) Maybe the idea is that, if Laliko can stand out here, and perfect its formula, Oniani will know it’s ready to head out into the rest of the American wilderness.

The restaurant’s head chef, Manuchar Tsikolia, is joined in the kitchen by Ruslan Giorgberidze, a dedicated khinkali cook (and an alumnus ofKhinkali House, a Guliani Group restaurant in Moscow), as well as Jimi Kurtanidze, a cook dedicated full-time to khachapuri. Laliko offers a few varieties, the same greatest-hits collection you’d expect to find at any Georgian restaurant: imeruli, stuffed with cheese and mint; megruli, with cheese inside and extra cheese broiled over the top; and adjaruli, the most famous and visually flamboyant variety, an open-faced boat of bread baked with an exorbitant amount of cheese and topped with an egg yolk and a whopping amount of butter, stirred together in their doughy vessel into a dairy-aisle gestalt—an audaciously rich, all-in-one efficiency of bread and spread.

The pork mtsvadi, accompanied by a salad dotted with pomegranate seeds.

As at any Georgian restaurant, you’ll want to get a glass or two of wine at Laliko. Georgia is rightfully proud of its claim to being the birthplace of wine, and its viniculture is unlike any other, with indigenous varietals that are nearly impossible to find elsewhere. Grapes are fermented—often with skin, seeds, stems, and all—in large earthenware vessels, known as qvevri, that are buried underground. The resulting nectars, often beautiful and bizarre, pair satisfyingly with Tsikolia’s cooking. I especially enjoyed a glass of amber Rkatsiteli, with fruity and grassy notes, alongside a light, spring-like stew of veal simmered with wine and tarragon, then spooned over a delicately bitter celery-root purée; a glass of tsinandali, white and apple-juicey, was wonderful with an exceptionally crisp-skinned roasted half chicken, served in a velvet pool of walnut sauce. Ajapsandali, a ratatouille-ish mishmash of eggplant, peppers, and tomatoes, is spiced sharply with garlic and floral notes of coriander seed, and served with a nutty wedge of hard cheese. I was struck by the unexpected complexity of what the menu calls “Georgian Salad,” a bowl of sliced cucumbers, tomatoes, red onion, and fresh herbs tossed in a dressing made with sultry, mellow sunflower-seed oil brought over from Kakheti, a region in the east of Georgia. I adored the pork mtsvadi, grilled hunks of meat marinated in pomegranate juice and cooked over wood smoke till they took on a distinctive char. Even better was the purple plum sauce that can be ordered as a side, puckery and sweet, bright and strange.

The dining room at Laliko is both contemporary and textured: wood cladding along one wall; vaguely medieval-feeling murals on another. A mounted ladder soars up to a double-height shelving system that holds bottles and bottles and bottles of wine. Some of the seats are chairs, and some are backless ottomans (surprisingly comfortable!), plus there are velvet-topped benches that surround a long, tile-topped communal table anchoring the room. The table, starkly modern and geometric, rests atop an antique blue-and-red patterned Georgian carpet. The metaphor is obvious but apt: the sharp-cornered present resting on the beautifully durable past.

[irrelechan]

The sound of a chainsaw buzzed in the distance, then stopped with a final whiz. Sadie stood in the middle of the newly cleared plot behind her farmhouse, sweat trickling down her spine beneath her tank top, her boots sunk just slightly into the warm, loose soil. The sun had barely crested over the ridge behind Cindersnap Forrest, but it was already hot. Everything smelled like sap, earth, and sawdust sticking to her skin. Robin waved from across the field, her short red ponytail swaying at the back of her neck.

“That should do it, Sades!” She called, wiping her brow. “You’ve got a quarter-acre free now. Prime for planting. No more stumps or cursed boulders. Just good, old-fashioned dirt.”

Sadie grinned. “You make it sound romantic.”

Robin slung her tool belt over her shoulder. “Romantic until you hit your third weed-choked row of tomatoes and throw your back out.”

The rest of the crew had already packed up. The little work truck sat idling near the gate, loaded with chainsaws, axes, and spent thermoses of lukewarm coffee. Robin gave her a two-finger salute, then headed for the cab. Sadie stayed a minute longer, watching the way the sunlight moved across the field. It looked like possibility.

She was finally beginning to make something of her new place. It took all spring to clear out the weeds. Little bastards kept growing back despite her best efforts. She won the war in the end, hard fought. The picture of corn rows, melon, tomato, and lavender filled her mind.

Maybe a few more of those blue jazz flower seeds over by the house would look nice.

The farmhouse stood behind her, looking better, too. Robin had helped repair the siding and put in new window panes last week. The porch steps no longer creaked like they had a long-standing grudge against her. Even the barn had a fresh coat of paint, and the old windmill near the shed was spinning again.

Everything was starting to come together. She wiped her hands on her jeans, grabbed her canvas tote bag, and made the short walk into town. It was only about 30 minutes on foot from the farm to the main square if you knew the shortcut through the old orchard trail. She passed a pair of turkeys in the brush and heard the river long before she saw it. 

The store was cool and shadowed when Sadie stepped inside. The faint jingle of the bell overhead blended with the familiar scent of dried herbs, fruit baskets, and shelf varnish. A box fan in the corner hummed quietly, stirring the air just enough to lift the edge of the seed display rack. Her blush lingered from the sun and the repeated images of Harvey at the spring dance and later that night on her porch. His crooked smile, the way he’d looked at her like she’d knocked the wind out of him. She hadn’t stopped thinking about it since.

Caroline glanced up from behind the counter, where she’d been restocking tea tins.

“Morning, dear,” she said brightly. “Planning your summer haul?”

Sadie fanned herself with a flyer from the counter.

“Just cleared the back field. I’m feeling ambitious.”

“Well,” Caroline said, stepping around the counter with practiced ease, “you’re going to want corn, melon, and tomatoes. Don’t forget the flowers. Flowers always!”

“Why always?”

Caroline leaned in with a conspiratorial smile and tapped the flower display with a perfectly manicured nail. “People love a farm that smells good. Makes them think you know what you’re doing. Even if you don’t.”

Sadie laughed.

Caroline tilted her head slightly, voice lowering just enough to change the air. “I saw you dancing the other night.”

Sadie blinked, trying to keep her cool as she looked through seed packets.

“Yeah, what about it?”

“You and Harvey looked cozy on that dance floor.”

Sadie wasn’t sure where to look. She suddenly felt sheepish and hot under Caroline’s watchful gaze. She was like a second mom to her. Everything she wished her mom was. 

“I mean, not that it’s news, dear. I think half the valley’s been waiting for someone to flirt that man out of his white coat. But still. You two were so sweet.”

The heat rose in Sadie’s cheeks. “He’s…” She didn’t know what she was going to say. Kind? Smart? Kissable?

She settled for, “He’s a good guy.”

Caroline smiled, her eyes creasing at the corners. She reached for a packet of basil seeds but wasn’t looking at them.

“You better watch out for the quiet ones,” she said, tone light but laced with experience. “They’re the ones full of surprises.”

Sadie gave her a look. “Are you saying Harvey’s secretly wild?”

Caroline laughed. “I’m just saying the ones who keep their cards close usually have a lot more to play than you expect. You get a man like that to open up, you better be ready for the floodgates.”

Sadie smirked, cheeks pink. “You’re projecting a little here, Caroline.”

She shrugged, entirely unbothered. “Maybe. Or maybe I just remember what it’s like to be looked at like you hung the moon.” Caroline’s voice softened. “You’re glowing, honey, and it’s not just from the sun.”

“Thanks, Caroline.”

Sadie moved through the shop, browsing the neat wooden racks of seed packets. She grabbed three of each, then paused at the flower section. Something about the sunflower packet caught her eye. She picked it up, smiled to herself, and added it to the stack.

The sun hit her full in the face, and she adjusted the strap of her tote, mind already drifting to which rows she’d start planting first. But just as she rounded the corner by the bulletin board, she slowed.

Jodi’s voice carried clearly from a bench near the fountain.

“I saw Dr. Harvey this morning,” she was saying to Marnie, who sat beside her sipping iced coffee. “He looked happier than I’ve seen him in a while. Had a fresh haircut, new button-up, and get this—he was whistling.”

Marnie raised an eyebrow. “Harvey whistling?”

“I’m telling you,” Jodi said. “Whistling.”

“Must be that farmer girl, Sadie” Marnie replied, lowering her voice only slightly. “They looked real close at the dance. Did you see them?”

“I did,” Jodi said. “He was actually dancing and smiling. I mean, it wasn’t a full smile. More like a scared-smile, but still.”

Marnie laughed. “She’s got a bit of spark, that one. Maybe that’s what he needed. Someone to shake him out of his routine. I like how she’s taken care of Luna, too. She seems like a sweet girl.”

“Pierre says she’s got the whole farm running already. Cleared out half the backfield.”

“Caught the doctor too in her free time.”

They both laughed together. Sadie hovered around the corner, lips twitching at the phrasing, “Caught the doctor” as if she’d laid a trap under the exam table.

Jodi sighed theatrically. “Honestly, good for them. They make a nice pair. You can tell he’s trying.”

“He deserves it, you know. After all, he went through with Penny.”

Oop��mention of the ex time to go.

Sadie took it as her cue to move on before they noticed her. She couldn’t help but smile to herself.

Harvey, whistling.

Just as she was about to turn the corner, they collided in a thud of bodies, with a muffled “Whoa, sorry”—that jarred her.

Alex stumbled back, a paper grocery bag clutched in his hands, a carton of eggs wobbling precariously on top. His usual grin wavered, a fleeting sunbeam in a cloudy sky. He wasn’t sure if it was even allowed to be there at all.

“Hey.”

“Hey, shopping for Evelyn.”

The rustle of paper as she lifted her own bag, brimming with summer squash and basil, filled the thick silence.

“Shopping for summer crops.”

“Cool. That’s smart.”

The silence stretched, thick and suffocating like the humid air surrounding them, heavy with unspoken words. The faint squeak of his sneakers on the pavement punctuated the moment as he shifted the bag awkwardly.

“So... you ok?” He asked, his voice a low hum.

Sadie hesitated, the heat clinging to her skin like a second layer.

“Yeah…”

Alex’s gaze dropped to the cracked sidewalk; a small pebble skittered under his shoe.

“Well… guess I’ll see you around then.” Her smile felt tight, even a little strained.

“See you, Alex.”

The rhythmic thud of his footsteps faded as he walked towards Evelyn’s house, the groceries pressed protectively to his chest. She watched him go, her heart buzzing a different rhythm than before.

—

Alex laid on his bed with one arm draped over his eyes. The ceiling fan clicked overhead in a lazy, uneven rhythm. He meant to fix it years ago and never got around to it. At this point, he would feel weird if the click wasn’t there anymore and decided to keep it.

His phone sat untouched on the nightstand. No messages or notifications. Nothing. Not in days. Maybe even a few weeks since their last real conversation.

Running into her outside Pierre’s hadn’t helped. If anything, it made the silence feel worse. It felt like she was already living in a new chapter and he was still stuck in the old one. Sadie seemed different. He kept thinking about her surprised face when she ran into him. It was as if he was the last person she wanted to see. He sat up with a grunt, ran a hand through his hair, and sighed. Then his eyes landed on the corner of the room. His old duffel bag, unzipped, with the edge of a glove peeking out. His bat leaned next to it, dusty and untouched since early spring. It was already summer, and he hadn’t even stepped onto the field once.

He stared at it like it might explain how he ended up here.

What the hell are you doing, man. You’re fucking stuck. You’ve been stuck since George’s funeral. Since Sadie came back. Since it all stopped making sense with Haley.

He’d told himself he stayed in town to help Evelyn. To be there for her after George passed. It was true, he had stayed. Grocery runs, medicine pickups, fixing the porch steps when she pretended she didn’t need help. He didn’t regret that.

But now? He was just drifting. No team. No plan. No Sadie.

He grabbed the duffel bag before he could talk himself out of it. He left a note for Evelyn and walked out, slinging the bat over his shoulder. His feet moved with a purpose he hadn’t felt in months. 

If anything is going to change, it has to start with me.

He took the long way out toward the east end of town, his steps hit the pavement with quiet determination. It had been a long time since he’d even looked at the field, let alone stood on it. Still, his feet knew the way.

The place hadn’t changed much. The field was dry. The infield hard-packed from too many sunny days. Weeds curled up along the chain-link fence like quiet spectators. The pitcher’s mound had sunk slightly out of shape, the base lines ghosted with chalk long since faded. Despite it’s shape, it still smelled like memories of dirt, leather, and sun-warmed metal. It was a place where he spent long hours during hard times in his life. The world felt smaller, and simpler back then. The future was still full of possibility.

Alex dropped his duffel near the rusted bench, rolled his shoulders, and slipped on his glove. He jogged a few slow laps around the diamond to loosen up. His muscles resisted at first. They felt a little tight from disuse, from everything really. Eventually he settled into some sort of rhythm.

He started throwing. First into the net, then against the old wooden backstop. The form came back in flashes of muscle memory. The pop of the ball against leather, the feeling of blood rushing through his body after a run around the diamond. Despite his best efforts, he still felt like it wasn’t enough. His aim was off. Everything felt a half-second too late. His timing and follow-through just weren’t there. His arm moved like it belonged to someone else and he couldn’t quite place why. He grit his teeth in frustration.

Footwork’s shit.

A wild pitch clattered off the edge of the frame, bouncing wide into the dust.

“Fuck!”

He took a step back, shaking out his hand in frustration. A breeze rolled over the empty diamond as Alex warmed up to practice again but before he pitched again, he suddenly felt watched.

“Your elbow is dropping.” Tanya’s voice carried a soft lilt that was not Pelican Town local. It sounded sharp and amused.

He turned towards the voice surpised to see someone there. A woman leaned against the chain-link fence behind third base, arms crossed, one eyebrow cocked like she’d already memorized his form. She looked like someone who didn’t just run for fifteen minutes, she looked trained. She had a solid athletic build, her skin was sun-warmed and tan, her dark eyes seared beneath thick lashes. Dark hair was pulled into a messy bun that somehow looked deliberate. He also noticed an accent. 

She’s Latina? Mexican maybe?

She wore a faded gray cutoff hoodie and bike shorts. Dust scored her calves hovering over sneakers. They were beat-up and red-streaked, worn in from real use. Alex unexpectedly felt his pulse jump.

She nodded at his wind-up footwork.

“Your elbow sinks before release. That’s why your follow-through is shit.”

He gave her a teasing smile. “And you are?”

“Tanya,” she said, vaulting over the fence like gravity was a suggestion. “I volunteer here. Paint lines, fix bases, breathe life into this diamond and tell guys when their pitching fucking sucks. Let me guess, first day back after an ego injury?”

He cocked his head. “Do you roast every guy who steps onto the mound, or am I just lucky?”

“Only cute guys who look like they peaked early.”

Alex laughed out loud tilting his back, surprised. “Wow, okay.”

He picked up a ball, rolling it thoughtfully in his palm. “Well, Tanya, if you’re such an expert, I might need a coach. Tryouts next season, you know?”

She grinned, stepping onto the dirt. “Thought you’d never ask.”

He extended a hand. “I’m Alex, by the way.”

She ignored his hand and glanced over her shoulder as she walked away. “I know who you are. Pelican Town’s golden boy. Used to win at everything and break hearts in every grade.”

Alex snorted. “You have a scouting report on me?”

She bent to pick up another ball, then stood and let her gaze sweep his form. “No,” she murmured. “Just good at reading… mechanics.”

Tanya saw through him without even knowing him that well. Despite that, she found him interesting and attractive, even though she barely knew him.

Her confident, appraising tone pierced him like a knife. He wasn’t sure whether to be offended, impressed, or both. Removing his cap, he ran a hand through his damp hair trying his best to ground himself and regain a scrap of composure. As he stepped onto the field, he realized he hadn’t expected this. Not today of all days, maybe not ever. Alex squared his shoulders and picked up a bat from the grass.

“Alright, Coach Tanya,” he said, tossing her a smirk. “Let’s see if your pitch lives up to your smartass mouth.”

Tanya plucked a ball from the bucket, sauntered toward the mound and rolled her sleeves up to her elbows. “Hope you brought your helmet.”

He chuckled and stepped into the batter’s box, bat resting lightly on his shoulder. “That all you got?”

She smirked. “Batter up, Golden Boy.”

Tanya wound up and fired a fastball clean, fast, and low. Alex swung hard. Whizz. The ball zipped past him and slammed into the backstop with a vicious snap.

“Jesus, was that even legal?”

She caught the return casually and grinned. “Beautiful, no?”

Alex stared at her for a second, then let out a breathless laugh. “Okay… yeah. I definitely should’ve stretched first.”

He wasn’t put off in the way that made him want to leave but in the way that she made his pulse spike and his focus scatter like someone had cracked a bat over it. This girl who came out of nowhere, climbed fences and talked trash like she invented it. She was currently dismantling him, pitch by pitch. And somehow, it was making him interested.

It wasn’t just her speed, it was her confidence. Her control. The way she stood on the mound like she owned it, like she owned him, and didn’t care if he knew it. Usually, …yeah. I definitely should’ve stretched first.”

She didn’t discourage him from leaving. Instead, she excited him, scattering his focus as if someone had hit his head with a bat. She was a whirlwind of a girl that effortlessly climbed fences and trash talked sharp as broken glass. While she methodically took him apart piece by piece, strangely, he found himself captivated by her.

It wasn’t just her speed, it was her confidence too. He liked the way she stood on the mound like she owned it, like she owned him, and didn’t care if he knew it. He was normally the center of attention, the dominant player who dictated the game’s pace. Tanya’s sudden arrival left him feeling shaken and at a loss for what to do next.

Tanya spun the ball in her hand.

“Want to try again, or are you scared of girls with real velocity?”

He stepped back into the box, eyes narrowed, smiling now. “Terrified actually.”  

“Good.“

The rain started just after Alex passed the halfway mark, drifting in from the field. At first, it was just a welcome cool shift in the air. Then it turned fast and hard, slicing down in sheets that soaked his t-shirt in seconds and filled his sneakers with grit and mud.

He thought about turning back. This was stupid. He had no umbrella. No plan. He didn’t even know what he was going to say to her. He hadn’t heard from Sadie in what felt like forever, and now he was just showing up at her place like nothing had changed.

But everything had changed. He kept walking anyway; he had time to think before he got to Sadie’s house. 

Tanya had been on his mind ever since the field. The way she stood. The way she talked, like she wasn’t afraid to give it to him straight. He liked that. A lot. But it also left him weirdly off-kilter. Normally, Sadie was the first person he’d talk to about something like this. He’d want to tell her about meeting someone like Tanya and going over possibilities, how he felt, and what happened during practice. Now, she felt a million miles away. He still loved her, of course. That wasn’t even in question. But love wasn’t enough. Not when she looked at someone else the way she used to look at him. When he reached the farmhouse, the climb had plastered his hair to his forehead, his shirt clung to his back, and he was breathing hard.

The porch light flicked on automatically as he stepped up. Water ran down his arms in rivulets, and he knocked hard.

“Adi, it’s me!”

Sadie opened the door barefoot, wearing an oversized t-shirt and pj shorts, and she had pulled her hair into a clip. She froze when she saw him.

“Alex? What are you doing here?”

“You’ve been ignoring me.”

Sadie stepped back slightly. “You walked here? In all this?”

“Yeah, Yeah, Yeah. Doesn’t matter. I’m here because you haven’t answered any of my fucking texts or calls. Not even once.”

Her face softened, but she didn’t move aside.

“Alex—”

“No, I get it. What happened, happened? But it doesn’t give you the right to pretend like I don’t fucking exist. Like, we didn’t grow up together. You could at the very least give me that one.”

Sadie’s throat tightened. “I’m not pretending. I just needed space, and you said you needed time.”

“I needed you to not fucking disappear.” The words came out raw and louder than he meant them to. He exhaled and looked away. “Shit, that’s on me. Sorry.”

The silence between them was thick. Finally, Sadie stepped aside.

“Just come inside. You’re going to catch a cold, and Evelyn wouldn’t forgive me.”

He hesitated, then entered, dripping onto the floorboards. She grabbed a towel from the front closet and tossed it to him. He rubbed it over his face and through his hair, not meeting her eyes.

Sadie made some tea in silence and handed him a mug.

Alex took it, mumbling a “Thanks...”

She sat across from him, watching the steam rise between them.

“I know you still have feelings for me,” she said gently. “That’s why I’ve been quiet. I’m not going to pretend I didn’t mean something to you. But I meant it when I said I needed space. I can’t deal with that while also trying to move on.”

He didn’t say anything for a while, just sipped, staring at the floor. Luna came up to Alex, rubbing her face against his hand in greeting.

“Sorry... Also, this tea tastes like shit, by the way.”

“What are you talking about? It’s mint, you love mint.”

“I love sweet mint.”

“Do you want some sugar in it, or just something to complain about?”

That earned her the smallest of smirks. He tapped the side of his mug and looked up at her, still half-shadowed by his rain-soaked hair.

“So…Harvey, huh?”

“Really? You’re going to bring him up right now?”

“No, hear me out, I’m just saying—” Alex held up a hand. “I mean, the guy knows how to dance, I’ll give him that.”

Sadie snorted a laugh, surprised. “That’s your takeaway? Seriously?”

Alex smiled wider this time, feeling a little better hearing her laugh.

“That, and the man owns like twelve different cardigans. Do you think they’re all in a row hanging in his closet by color?”

She shook her head, smiling despite herself. “You’re not as funny as you think you are, you know.”

“Yeah,” he said softly. “But you always laugh, anyway.”

For a moment, quiet enveloped them both into something lighter than it was. Just the rain, and two old friends with too much history sitting in the echo of what they used to be. Eventually, the conversation shifted more easily to other things. Catching up, town gossip, farm upgrades, and updates. When he turned to leave, he stopped on the threshold and gave her a big, warm hug. 

“Don’t be a fucking stranger, alright?” He leaned in to press a soft kiss to her forehead.

Sadie chuckled and nodded. “Good luck.”

He gave her a crooked smile as he stepped back into the rain.

“You too, Adi.”

A little sad, but brighter than she’d felt in months when it came to Alex, she stood in the doorway, the quiet hum of the house a comforting presence. She felt they could finally begin to be friends, this time without any strings. She noticed he seemed more open and detached from her in a way that signaled maybe he was moving on, too.

A few days later, towards the end of the day, the sun had shifted low over the hills, casting long shadows across the tilled dirt. She dropped the bag of seeds just inside the porch door, kicked off her boots, and collapsed into the creaky wicker chair with a glass of cold water in her hand. Her muscles ached in that satisfying, earned a kind of way. The aches and pains that said I did something today. Luna loafed beside her, tail flicking lazily. The porch was quiet, save for the low drone of bugs in the garden and the occasional clink of the ice in her glass. A warm breeze drifted up from the fields, carrying the scent of dry grass and distant pine.

Harvey couldn’t resist reaching for his phone. After their goodnight on her porch, he had been thinking about her every night since then. The memory of her smile, the taste of her mouth on his. It was all he could think about. 

She reached for her phone on the little table beside her, more out of habit than anything. When the screen lit up, she blinked. Sadie sat up a little straighter, as a slow grin bloomed across her face. Her thumbs hovered, and her brain short-circuited before she remembered how to be cool and collected.

Harvey was just locking up the clinic when her reply buzzed in his hand. He nearly fumbled the phone, then laughed quietly to himself as he climbed the stairs to his apartment. Once he stepped in, he sat down on the edge of his couch, still in his work clothes, grinning like an idiot. Hemingway joined him and rubbed his whiskers against his jacket.

Despite biting his bottom lip to keep from smiling too hard, it deepened wider as he gave Hemingway a few scratches. He already had every detail carefully thought out. He had every moment meticulously placed. The planning to execution would be perfect. When she asked, he couldn’t resist teasing her a little.

Back on the porch, Sadie softly laughed and fully leaned into the chair. Her phone rested against her chest for a moment, as her legs swung lazily off the side of the chair. She imagined what kind of date a man like Harvey would plan that he considers “proper.” Something simple, probably. Quiet. Intentional. Like everything else about him. Whatever it was, she already knew she would love it.

[mxb1jokes]

Clean Jokes

funny jokes to tell - its friday quotes - funny wedding cakes - citizen - italian joke - i take a nap - island - dogs - sunday sermons - guys be like - the darkest - jewish men - cute funny animals - money cant buy happiness - teacher birthday - funny chinese jokes - sympathy quotes - sheep - positive quotes for life - two blondes - jokes pics - life quotes pictures - good looking women - pregnant women - face - east village - you are the father - go to sleep - ego quotes funny - homemade fudge recipes - mom jokes - grape bunch - birds in the sky - find a boyfriend - funny true quotes - poem to my daughter - wealthy men - catholic priest - donkey - inspirational good morning messages - morning jokes - irish men - bad attitude funny - discover - doctor - revenge funny - drive all night - dad jokes - funny english jokes - the monks - funeral jokes - ink blot - daily jokes - grumpy old men quotes - i do love you - fathers day sale - hair jokes - poor family - chevy jokes - laugh out loud jokes - good jokes for adults - home pregnancy test - great philosophers - mother teach - faith moves mountains - amazing funny facts - deepest sympathy - funny doctor quotes - happy wife happy life - united way - restoration - graze - trumpeter - cant sleep funny - lie detector - inspirational humor - old lady humor - story of the world - in this moment - life quotes deep - heart touching story - laundry quotes funny - money stories - haircut funny - temper quotes - lion - best dad jokes - bad day humor - cute cats - famous art - cute animals - catholic women - marine jokes - dirty laundry quote - funny city - senior citizen - holiday jokes - cold humor - english vocabulary words - ways to show love - pizza - tattoo parlors - hospital patient humor - trip - happy quotes inspirational - funny animal pictures - jokes quotes - wedding anniversary wishes - funny sketches - wake up - funny jok - call husband - funny dating quotes - silly jokes - wife jokes - cookies recipes chocolate chip - student humor - beautiful roses - winter jokes - very funny quotes - meaningful quotes - sleepless - wolf - english jokes - romantic quotes for her - national weather service - sleepless nights - long funny stories - man in love - family jokes - funny fart jokes - one dollar - school essay - pink - mirror jokes - i quit my job - sick humor - short humor - wine jokes - funny dog jokes - practical jokes - farm jokes - childhood sweetheart quotes - laugh track - firefighter humor - cuckoo - atheist quotes - funny physics quote - lion and the mouse - romantic text messages - christian short stories - funniest short jokes - doctor jokes humor - bear - how to wake up early - disciple - life thoughts - puppies for sale - passbook - canada jokes - tax day - inspirational friend quotes - songs - local butcher - navy jokes - good doctor - good morning happy - funny irish jokes - japanese funny - old age quotes - writing a book - engineering student humor - sister jokes - funny prayers - poor quotes - poor joke - funny cartoon photos - tuesday quotes good morning - stories with moral lessons - going down on him - sacred text - funny stories - men quotes funny - funny valentines jokes - new york weather - funny tombstone sayings - turkey jokes - husband and wife love - funny p - sermon - mathematician - lesson quotes - wisdom quotes life - funny driving quotes - ceramics pottery art - english story - train travel - sarcastic quotes funny - umbrella - good night funny - talk - friday night at home funny - blonde jokes - beautiful girlfriend - mother daughter wedding gifts - math humor funny - monk - grape jokes - high school students - flower show - blonde couple - christmas humor - beautiful birds - funny true stories - college students funny - inspirational life lessons - positive morning quotes - picture story - funny drunk pictures - quote pencils - grammar humor funny - happy good morning quotes - amazing inspirational quotes - cast iron pot - retirement humor - blue suit - candidate - short jokes

[thebuckblogimo]

Mumbo jumbo out of my mind on a "Monday Moanin'."

June 16, 2025

With all due respect to Bob Talbert, the late Detroit Free Press daily newspaper columnist who occasionally wrote a column called "Out of My Mind on a Monday Moanin'," here's another one of my attempts at a similar effort:

As a child in grade school, I can remember hearing the word "UNICEF" on the radio and thinking it sounded cool. Then one day it appeared as one of the multiple choice options on some sort of standardized test we had to take. So that's what I marked. I've always wondered whether I got that one right.

I'd rather eat liver (smothered in onions) than venison or turkey.

I never had a non-alcoholic beer I liked until I sampled Free Wave, a hazy IPA by Athletic Brewing Company.

Try as I might, "modern country" is not a type of music I much care for. Bluegrass, on the other hand, is one I rather enjoy. I dig the pickin', pluckin' and strummin'. I also like the sound of a stand-up bass.

Let's be honest, we'd all be better off if we spent less time on our electronic devices.

During my youth, as many times as I drove down Ford Road in Dearborn (through open property that was once part of the Ford family farm), it rarely caused me to think of Ford Motor Company.

I like searching kitchen cupboards for a coffee mug at the homes of friends and relatives because I enjoy seeing where their collections come from--sports teams, places of work, promotions, commemorative events, festivals, etc. I'm weird.

I saw a young couple at the store, pushing a toddler in their cart while they shopped. The man was wearing a t-shirt that said, "Fuck Off." Really? C'mon, man...

I have been 5' 10" since I was a sophomore in high school. Now, at the doctor's office I measure 5' 8.5". But I don't seem to require shorter pants. Why is that?

It kills me when people call PBS biased. Name a news organization that plays it more down-the-middle. MSNBC? CNN? FOX? I don't think so.

More words that I understand but don't think I've ever used in a declarative sentence: fraught, vis-a-vis, proffer, agency (as in having the power to influence an outcome), evince, paean, withering, feckless, mercurial, shibboleth, rubric and bifurcate.

Most of my friends from back in the day rank the voice of William "Smokey" Robinson as the best ever in the history of Motown. I would agree. I put the underrated voice of Levi Stubbs (lead singer of the Four Tops) at number two.

As a child, I heard the term "writ of habeas corpus" several times on '50s TV crime shows. I had no idea what it meant, but I thought it was a very cool sounding phrase. Still do.

I like coffee. And I appreciate really good coffee. Black. But I don't understand coffee mixed with syrups, whipped cream, fizzy milk, etc.

I notice that a lot of old white guys wear old white running shoes with shoelaces that are WAY too long.

In the eighth grade I had a young lay teacher (I attended a Catholic school) who taught us how to properly write a check; touted the benefits of whole wheat over white bread; introduced us to weight lifting; brought chocolate covered ants and grasshoppers to class for us to sample; and introduced us to instrumental rock 'n' roll based on classical music, such as Asia Minor by Kokomo, an adaptation of Edvard Grieg's Piano Concerto in A Minor. Thankfully, in addition to algebra and history, he taught us many practical things I've used my whole life.

Fifty-five percent of the population in Dearborn is Arab-American. I got used to and came to appreciate many aspects of the Arab culture long ago. One thing I have a difficult time understanding is Arab women who wear a hijab (headscarf) while doing vigorous exercise at the Planet Fitness. Sure seems as though it would feel uncomfortable while doing bench presses, military presses, etc. And hot.

More miscellaneous tidbits to come as they occur to me.

[primalpastures]

Sharpen Your Cooking Skills with 3 Flavor-Boosting Techniques

Did you grow up watching your parents effortlessly create mouthwatering family recipes? Or was your family a fan of TV dinners and takeout? Whether you’ve known your way around the kitchen since you could reach the cupboards or are learning to cook as an adult, brushing up on the basics is always worthwhile.

Knowing essential cooking techniques and understanding why they work is the key to sharpening your culinary skills, especially when it comes to creating juicy, tender meat. If you’re ready to graduate from a cautious cook to a confident chef, here are three essential cooking skills that can help you build delicious instincts. Basting To baste or not to baste is the question almost every family debates on Thanksgiving, so you’ve probably heard plenty about this cooking technique during the holidays even if you’ve never used it. Basting involves ladling butter, stock, or drippings onto food while it cooks with a spoon, basting bulb, or brush. The purpose is to infuse food with flavor and moisture while adding a mouthwatering color. So, why is this technique so hotly debated when it comes to turkey? Some people think that frequently opening and closing the oven door actually dries out the turkey by prolonging the cooking time, while others swear that it's the best way to achieve a perfectly browned, tender bird. The jury might be out on whether a basted turkey is best, but it’s almost universally agreed upon that butter-basting a steak delivers a rich, even flavor. Frying Cooking food in hot oil is one of the most universally delicious cooking techniques. Hot oil easily transfers heat, allowing food to cook quickly and creating a crispy, delectable texture. This cooking technique brings out the flavor in plenty of ingredients, from chicken wings to sweet potatoes.

When frying food, it’s important to choose the right type of oil. Organic grass fed beef tallow is one of the best fats for frying since it has a high smoke point and a rich, delicious flavor. High-quality beef tallow is also rich in essential nutrients and vitamins A, D, E, and K and is known to aid in the absorption of other fat-soluble vitamins. Searing and Baking When you’re cooking with high-quality meat, you want to get the most out of your ingredients. After all, grass fed meats have a delicious flavor, plenty of nutritional benefits, and a tender, juicy texture, and the proper cooking techniques can help these perks shine. The sear-and-bake technique provides the best of both worlds when it comes to cooking meat. Whether you’re preparing chicken or steak, this method can bring out the rich flavor of your ingredients and accomplish a tender, juicy texture. First, sear your meat by quickly cooking it in a hot pan to create a crisp exterior. Then, transfer your ingredients to the oven until it reaches the ideal temperature. The result should be a tender, juicy, flavorful dish! With these three cooking techniques, you can sharpen your culinary skills and create delicious meals.

About Primal Pastures Whether you’re enjoying a filet mignon so tender that it practically melts in your mouth or a creamy chicken pasta, you know that the quality of your food plays a huge role in its taste. For ethically raised meat that sets the gold standard for flavor and nutrient density, turn to Primal Pastures. While Primal Pastures began as a backyard pasture raised chicken farm, this family-founded company has grown to become America’s leading source of grass fed beef and other clean meats. Although the size of this company has changed since 2012, their values have stayed the same. By raising their corn and soy free chicken flocks using mobile chicken coops and providing their cattle with space to graze, Primal Pastures continues to set a new standard for delicious, environmentally conscious meat. Find naturally flavorful ingredients at https://primalpastures.com/ Original Source: https://bit.ly/3R5JpuA

[palamidasoliveoil]

Discover the Richness of Turkish Olive Oil – A True Mediterranean Delight

If you're a fan of rich, flavorful, and healthy olive oil, you’re in the right place. Turkish Olive Oil, known for its exceptional taste and numerous health benefits, is one of the finest olive oils in the world. But what makes it so special? Let's dive into the secrets of Turkish Olive Oil and why it deserves a spot in your kitchen.

The Legacy of Turkish Olive Oil

Turkey, located at the crossroads of Europe and Asia, has a long history of olive cultivation. Olive trees have been part of Turkish culture for thousands of years, dating back to ancient civilizations. The country boasts an ideal climate for olive growing, with its warm Mediterranean coast providing the perfect environment for olive trees to thrive. Turkish Olive Oil is a reflection of this rich agricultural heritage.

At Palamidas Olive Oil, we pride ourselves on offering only the finest, cold-pressed, extra virgin Turkish Olive Oil. Our olives are handpicked from the sun-kissed groves of Turkey's Aegean region, where the ideal soil and climate conditions give our oil a distinctive flavor and aroma.

Why Choose Turkish Olive Oil?

Rich in Taste and Flavor Turkish Olive Oil has a unique blend of fruity, peppery, and slightly bitter notes that make it a favorite among chefs and home cooks alike. It’s the perfect addition to everything from salads to pasta dishes and grilled vegetables. The olives used to create Turkish Olive Oil are typically handpicked to ensure that only the finest fruit is selected, which is key to producing a high-quality oil.

Health Benefits Olive oil has long been celebrated for its health benefits, and Turkish Olive Oil is no exception. It’s packed with healthy monounsaturated fats, antioxidants, and anti-inflammatory properties. Regular consumption can help improve heart health, lower cholesterol levels, and even reduce the risk of certain diseases. Its high levels of vitamin E also promote healthy skin and hair.

Versatile Use Turkish Olive Oil is incredibly versatile and can be used in a variety of ways. Drizzle it over roasted vegetables, use it in salad dressings, or add it to your favorite marinades. It can also be used for cooking, with its rich flavor enhancing your dishes without overpowering them. Whether you're baking, frying, or simply dipping with bread, Turkish Olive Oil brings an extra touch of luxury to every meal.

Sustainably Produced At Palamidas Olive Oil, we are committed to sustainability. Our olives are grown in small, family-owned farms where traditional farming practices are still cherished. We believe in promoting ethical and environmentally-friendly production methods, ensuring that every drop of oil is as good for the planet as it is for your health.

How to Choose the Best Turkish Olive Oil

When selecting Turkish Olive Oil, it’s important to look for the following:

Extra Virgin: This is the highest quality of olive oil, made from the first cold press of the olives, without any chemicals or heat used. Extra virgin olive oil retains the most flavor and nutrients.

Cold-Pressed: Cold-pressing is the best method for retaining the natural flavors and health benefits of olive oil.

Harvest Date: Olive oil is best consumed fresh, so check the harvest date to ensure you're getting a product with maximum flavor and nutritional value.

At Palamidas Olive Oil, we ensure that every bottle of our Turkish Olive Oil is labeled with the harvest date, so you know you’re getting the freshest and highest quality oil possible.

Turkish Olive Oil Recipes to Try

Ready to bring the taste of Turkey into your kitchen? Here are a few simple recipes to get you started:

Classic Turkish Salad: Combine fresh tomatoes, cucumbers, onions, and parsley. Drizzle with Turkish Olive Oil, lemon juice, and a pinch of salt. It’s a light and refreshing dish that highlights the flavor of the olive oil.

Grilled Vegetables with Olive Oil: Brush your favorite vegetables with Turkish Olive Oil, sprinkle with salt, and grill until tender. The olive oil enhances the natural flavors of the vegetables, making them irresistible.

Turkish Olive Oil Cake: Yes, olive oil can be used in desserts too! This moist and flavorful cake is a sweet way to enjoy Turkish Olive Oil’s richness.

Why PalamidasOliveOil.com?

At Palamidas Olive Oil, we offer only the highest quality Turkish Olive Oil. Our oils are crafted with care, ensuring each bottle provides you with the authentic taste of Turkey’s rich olive-growing heritage. Whether you're a gourmet cook or just looking for a healthy addition to your pantry, our Turkish Olive Oil will elevate your dishes and bring a touch of Mediterranean magic to your home.

Join us on a journey to discover the best Turkish Olive Oil! Visit PalamidasOliveOil.com today and experience the authentic taste of Turkey in every drop.Enjoyed learning about Turkish Olive Oil ? Stay connected with us for more recipes, tips, and the latest in olive oil news. The rich and diverse world of Turkish Olive Oil is waiting for you!

[rmspeltzfarm]

She Scored a Big One

[decadentdelusionreview]

Exploring the Coffee Culture in Different Countries

For cheap and best Travel Bookings - https://travelinternationals.com/

Coffee is more than just a beverage; it is a cultural phenomenon that reflects the traditions and lifestyles of different countries. From the bustling streets of Italy to the serene coffee houses of Japan, exploring the coffee culture around the world offers a unique lens into the heart of a nation.

In Italy, coffee is synonymous with espresso. Italians enjoy their coffee in small cups, standing at the bar for a quick, energizing shot. Cappuccino is a morning ritual, but ordering it after noon is considered unusual. The focus is on savoring quality rather than indulging in quantity.

Across the ocean in Ethiopia, the birthplace of coffee, the experience is deeply ceremonial. The Ethiopian coffee ceremony is a social and spiritual practice where beans are roasted, brewed, and served in three rounds, signifying respect and hospitality.

In Turkey, coffee plays a pivotal role in traditions and social gatherings. Turkish coffee is brewed in a special pot called a cezve and served unfiltered in small cups. It’s not just about drinking coffee; the grounds left in the cup are often used for fortune-telling, adding an element of mystery to the experience.

Heading east, Japan offers a unique blend of tradition and innovation. While the tea culture is predominant, Japan has embraced coffee with its meticulous attention to detail. Specialty coffee shops and siphon brewing methods highlight the Japanese appreciation for precision and artistry.

In Colombia, one of the largest coffee producers in the world, coffee is part of daily life. Locals enjoy tinto, a sweetened black coffee served in small cups, and tourists flock to coffee farms to learn about the production process.

Finally, in Australia, the coffee scene is defined by its cafe culture and creativity. Flat whites, long blacks, and cold brews are popular choices, and the emphasis on barista skills and high-quality beans makes Australia a global coffee hotspot.

Exploring these diverse coffee cultures not only enriches your taste buds but also deepens your understanding of global traditions. So, grab a cup and embark on a caffeinated journey across the globe!

[mariacallous]

Few people on Earth have reached closer to its center than Buzz Speyrer, a drilling engineer with a long career in oil and gas. It’s about 1,800 miles down to the core, smoldering from celestial impacts that date back billions of years and stoked to this day by friction and radioactivity. That heat percolating upwards turns the rock above into a viscous liquid and beyond that into a gelatinous state that geologists call plastic. It’s only within about 100 miles of the surface that rock becomes familiar and hard and drillable.

Right now, Speyrer’s equipment is about 8,500 feet below us, or about 2 percent of the way through that layer, where the heat is already so great that every extra foot, every extra inch, is a hard-won victory. Down there, any liquid you pumped in would become, as Speyrer puts it, hot enough to deep fry a turkey. “Imagine that splashing you,” he says. At that temperature, about 450 degrees Fahrenheit (228 degrees Celsius) his gear can start having problems. Electronics fail. Bearings warp. Hundreds of thousands dollars worth of equipment might go down a borehole, and if it breaks down there, make sure it doesn’t get stuck. In that case, best to just plug that hole, which probably cost millions to drill, tally up your losses, and move on.

Even when things are going well down there, it’s hard to know from up here on the Earth’s surface. “It’s frustrating as hell,” says Joseph Moore, a geologist at the University of Utah, as he watches the halting movements of a 160-foot-tall rig through a trailer window. It’s a cool day in 2022, in a remote western Utah county named Beaver, a breeze whipping off the Mineral Mountains toward hog farms and wind turbines on the valley floor below. The rig looks much like any oil and gas installation dotting the American West. But there are no hydrocarbons in the granite below us, only heat.

Since 2018, Moore has led a $220 million bet by the US Department of Energy (DOE), called FORGE, or the Frontier Observatory for Research in Geothermal Energy, that this heat can be harnessed to produce electricity in most parts of the world. Geothermal energy is today a rare resource, tapped only in places where the crust has cracked a little and heat mingles with groundwater, producing hot springs or geysers that can power electricity-generating turbines. But such watery hot spots are rare. Iceland, straddling two diverging tectonic plates, hits a geological jackpot and produces about a quarter of its electricity that way; in Kenya, volcanism in the Great Rift Valley helps push that figure to more than 40 percent. In the US, it’s just 0.4 percent, almost all of it coming from California and Nevada.

Yet there’s hot rock everywhere, if you drill deep enough. Moore’s project is trying to create an “enhanced” geothermal system, or EGS, by reaching hot, dense rock like granite, cracking it open to form a reservoir, and then pumping in water to soak up heat. The water is then drawn up through a second well, emerging a few hundred degrees hotter than it was before: an artificial hot spring that can drive steam turbines. That design can sound straightforward, plumbing water from point A to point B, but despite a half-century of work, the complexities of engineering and geology have meant no one has managed to make EGS work at practical scale—yet.

Moore is trying to demonstrate it can be done. And in the process, maybe he can get more entrepreneurs and investors as hyped about geothermal as he is. Renewable electricity generation, whether from sun or wind or hot ground, typically offers steady but unremarkable returns once the power starts flowing. That’s fine if your upfront costs are cheap—a requirement wind turbines and solar panels now generally meet. Geothermal happens to require a risky multimillion-dollar drilling project to get started. While clean, dependable power derived from the Earth’s core can complement the on-again, off-again juice from wind and solar, there are safer underground bets for those with the expertise and financing to drill: A geothermal well might take 15 years to pay for itself; a natural gas rig does it in two.

No surprise, then, that there are 2 million active oil and gas wells worldwide, but only 15,000 for geothermal, according to Norwegian energy consultancy Rystad Energy. Nearly all are hydrothermal, relying on those natural sources of hot water. Only a few are EGS. A trio of operating plants in eastern France produce only a trickle of power, having drilled into relatively cool rock. Then there are hotter experiments, like here in Utah and across the border in Nevada, where a Houston startup called Fervo is working to connect two wells of its own, a project that is meant to provide clean power to a Google data center.

Moore believes FORGE can make EGS more attractive by showing it’s possible to go hotter. Every extra degree should mean more energy zapped into the grid and more profit. But drilling hot and hard granite, rather than cooler and softer shale that gas frackers like Speyrer typically split apart, isn’t trivial. Nor is drilling the wide wells required to move large volumes of water for a geothermal plant. Thus, a chicken-and-egg problem: The geothermal industry needs tools and techniques adapted from oil and gas—and in some cases, entirely new ones—but because nobody knows whether EGS will work, they don’t exist yet. Which is where FORGE comes in, playing a role Moore describes as “de-risking” the tools and methods. “Nobody is going to spend that money unless I spend that money,” he says.

In Beaver County, his team is testing a bridge plug—a cap, essentially—that will seal off a section of pipe so that water can be forced into surrounding rock with enough force to crack granite. It’s late morning and a dozen water tankers are parked in imposing formation next to the rig. Around lunchtime, they’ll test whether the plug can hold the pressure, and before dinner should fire “the guns”—small explosive charges—to perforate the pipe. Then they’ll push in the water to split the rock in time for a midnight snack—“if everything goes smoothly,” Moore says.

In other words, a pretty standard frack, the technique that has flooded the US with a bounty of natural gas over the past 15 years. But don’t use the f-word too liberally, please—it’s rather taboo in geothermal, even though the industry’s future may depend on the technology. The sensitivity is not just about the association with fossil fuels. Frack in the wrong place, over some hidden fault, and the earth can tremble with damaging intensity.

The team is closely watching data recorded by eight geophones—acoustic detectors that pick up seismic waves—hanging in nearby boreholes. So far, the only clear signal is that it’s really hot down there. A few minutes before the start of the pressure test, John McLennan, a chemical engineer co-managing the frack, arrives in the trailer with bad news about a pair of geophones.

“Both of them have failed,” he says. “Just can’t handle the temperature.”

“I’m too old for this,” Moore replies.

It had been a long few days. It wasn’t supposed to be a 24-hour operation, but here they were, delayed by high winds and malfunctioning equipment, another long day and night ahead. Now he’d lost a pair of crucial ears telling him what was going on beneath the surface.

While the FORGE team preps for the frack, Moore and I drive into the Mineral Mountains to see why geothermal energy has thus far fallen short of its potential. We stop at the perimeter fence of the Blundell Geothermal Plant, which sits a few miles from FORGE, on the eastern edge of a hot zone stretching hundreds of miles west to the Pacific. The appeal of the location is obvious. Near the site, fissures in the rock reveal places where hot water has burbled to the surface, carrying minerals that hardened into rivulets of crystal. A few hundred feet away, sulfurous clouds rise from the soil around a 19th-century shed where cowboys and miners once took hot soaks.

The plant, which is owned by Portland-based electric utility PacifiCorp, was built during a geothermal boom during the 1970s oil crisis. But by the time its turbines began spinning in 1984, energy prices had fallen and the boom was already fading. The vast majority of US plants operating today still date back to the 1980s—a painful fact for a geothermal enthusiast like Moore. His own journey in the industry began around that time, as he transitioned away from an earlier career prospecting for uranium deposits—itself then a waning industry—that had initially brought him to Utah from his native New York City.

He considers Blundell especially underutilized, pointing to turbines that could be upgraded to produce more energy and spots where PacifiCorp could drill more hydrothermal wells. “It’s just risk aversion,” he says. “They say, ‘I can’t see what’s underground, so I’m skeptical about drilling.’” (PacifiCorp did not respond to requests for comment.)

Only a few companies are exploring new hydrothermal locations. One of them is Reno-based Ormat Technologies, which owns and operates more than 20 geothermal plants worldwide. Paul Thomsen, the company’s vice president for business development, tells me how Ormat established its business by purchasing existing plants and updating their turbines to draw more power from the same hot water. More recently, drawing on its experience with everything from drilling to plant operations, it started building new plants.

But it’s tricky to pick winners, even when there’s an obvious hydrothermal resource to exploit. Desert towns in the American West have rebelled against proposals out of concern groundwater will be drained away. And wherever biologists look in hot springs, they have found unique species deserving of protection. Stack that on top of lengthy permitting processes and challenges with connecting new plants to the grid, and options dwindle. Ormat has had recent setbacks at two of its proposed sites, over groundwater near the Nevada site of Burning Man and over the tiny Dixie Valley toad, a species recently listed as endangered.

The challenges of natural hot springs have made creating artificial ones all the more appealing. In 2006, the DOE, along with researchers at MIT, issued a report describing a plan for making geothermal a major contributor to the US grid to help meet climate goals. The flexibility offered by EGS was at the heart of it. Although the depth at which rock gets hot enough varies—shallower out in the American West than on the East Coast, for example—the scientists reckoned it could be reasonable to drill for heat in most places, either to produce electricity or, at lower temperatures, hot water to warm buildings.

In 2014, the DOE started looking for a place to serve as a testing ground for repurposing tools from oil and gas, and, four years later, picked Beaver County as the experiment’s home. Soon afterward, the agency calculated that geothermal could satisfy 8.5 percent of US electricity demand by 2050—a 26-fold increase from today. All that was missing was proof that EGS worked.

The Forge well descends straight down for about 6,000 feet (1.8 kilometers), reaching granite about two-thirds of the way there before making a 65 degree turn and going nearly 5,000 feet (1.5 kilometers) farther. Among Moore’s passions, enthusiastically demonstrated with hand motions and napkin diagrams, is the internal “stress field” of the granite that determines how it will crack under pressure.

Understanding that stress field is essential. For an efficient power plant, the cracks must extend far enough for water to move efficiently between the two wells—but not too fast, says Teresa Jordan, a geothermal scientist at Cornell University in New York, where she is leading an EGS project aimed at heating campus buildings with geothermal water. “You want it to take its time, spending a lot of time in contact with rocks that will heat it up,” she says. The cracks must also deliver as much water as possible to the second well—and not into hidden fissures along the way—and also stay hot for years of use. Hot rocks can cool to tepid if cold water pumped in soaks up heat faster than the core’s heat can replenish it. Vanishing water and dwindling heat have played a role in past EGS failures, including in New Mexico in the 1980s and in southern Australia in 2015.

Those risks have sent others looking for different approaches, each with their own tradeoffs. One, a “closed-loop” system, involves running sealed pipes down into the hot rock and then back to the surface, preventing any water from draining away underground. But it has proved tricky to get enough heat into liquid that doesn’t touch hot rocks directly. Or maybe you drill really deep—say, 12 miles down—where temperatures can exceed 1,650 Fahrenheit (900 degrees Celsius), enough for the heat to rise straight to the surface up a single well. But the tools to drill at such depths are still experimental. Others think existing oil and gas wells are the answer, saving on drilling costs and unlocking the industry’s abundant tools for its own wells. But the narrower wells used for extracting fossil fuels aren’t built for pushing the vast volumes of water necessary for a power plant.

EGS proponents argue designs like FORGE strike the right balance, adding enough heat and flexibility over traditional geothermal, while being able to take advantage of oil and gas methods, The newest EGS experiments are enabled by advances in horizontal drilling and better fracking models, says Tim Latimer, CEO of Fervo, which is working with FORGE as it develops its own EGS project in Nevada. He tells me he thinks that the projections energy investors use to estimate geothermal drilling costs—ones that make them hesitant—are 15 years out of date. During the drilling of the first FORGE well, he points out, the team demonstrated it could halve the time using a new, diamond-tipped bit, cutting overall costs by 20 percent.

Around 3 pm, after our walk around the Blundell plant, Moore returns to the drill site and sees McLennan jogging over to greet him. He has good news. First up: The plug has held under pressure. Moore lets out a big breath, hands on hips. “I’m glad that’s over with,” he says. Later, after the guns are fired and water pumped in, a “seismic cloud” of tiny quakes picked up by the remaining geophones, suspended at lesser heat and depth, indicates that the cracks extend about 400 feet from the well—the right distance to connect with the second, future well that will draw newly heated water up to the surface. A third piece of good news is that the seismic cloud couldn’t be felt on the surface.

That’s especially good news to Peter Meier, the CEO of Geo-Energie Suisse, a geothermal energy consortium. He traveled to Utah from Switzerland mostly to listen to the geophones. In 2006, a 3.1 magnitude quake occurred after engineers on a Swiss EGS project attempted to create a water reservoir that was too large and disturbed an unmapped fault, damaging homes nearby in Basel. (A geologist faced criminal negligence charges for his role in the quake, but was later acquitted.) Local governments in Switzerland have been wary of EGS operations since.

In 2017, an even bigger quake triggered by an EGS project in South Korea, which injured 82 people, dimmed the concept’s prospects even further. But Meier believes those earthquakes were due to poor planning on the part of engineers—avoidable, with more careful study of the rocks. He sees FORGE as a chance to rescue the reputation of EGS by demonstrating it working safely. “Until we have a success story it’s a discussion about fracking, because basically, it is fracking,” he says.

This spring, Moore returned to Beaver County to drill well number two. After nearly a year of reviewing the data from the initial frack, he felt confident that the production well, drilled straight through the cloud of cracks from the frack, would succeed in getting water back out. Earlier this month, he was proved right: Nearly 76,000 gallons went down the first hole at a rate of about 210 gallons per minute, and came back out the other end hotter. A full-scale test in 2024 will get the flow rates closer to those required for commercial EGS plants, which should cycle more than a thousand gallons per minute.

Part of Moore’s confidence was that he knew he was playing on easy mode. By design, the two wells are too close together to draw up substantial heat for a power plant—the point at this stage was mostly the tools and techniques financed and tested along the way. Prior to the test, Moore was excited to tell me about the new gadgets available for creating the production well, including particle drilling, in which rock is eaten away by shooting small, high-velocity metal balls; a rotary drilling system that they could steer from the surface; and upgraded, more heat resistant geophones.

In the end, all three were less useful than Moore had hoped. The particle drilling and steerable system turned out to be more trouble than they were worth, especially compared with the earlier success of the diamond-tipped bits. The modified geophones still fritzed beyond about 300 degrees Fahrenheit (150 degrees Celsius); Moore says they’ll eventually switch over to heat-proof, fiber optic-based devices. But that’s the point, he says, of “de-risking.” Sometimes it’s helpful to see what breaks.

There are other reasons to feel hopeful. A few days after the FORGE connection, Fervo released results from its own 30-day connection test in Nevada. The result, according to Latimer, is “the most productive enhanced geothermal project ever completed,” producing enough hot water to generate about 3.5 megawatts of electricity. The boreholes were drilled near an existing hydrothermal plant that has room for more capacity, and will produce power by the end of the summer, he says.

“We’ve shown that it works,” Latimer says. “Now the question is how quickly can we bring it down the cost curve.” That includes getting hotter. Fervo’s Nevada wells peaked at 370 degrees Fahrenheit (190 degrees Celsius)—hotter, he points out, than any other horizontal oil and gas well in the US—and hot enough to prove that its own tools can go a bit hotter next time. There are also crucial questions about drilling, he adds: the optimal distance between the wells, the angles, the depth. “It’s not like software where you can iterate quickly,” he says. The industry needs more experiments, more projects, to figure out the most productive combination—each of them bound to be expensive and difficult.

More opportunities to iterate are likely coming. The US Inflation Reduction Act has poured money into green energy infrastructure, adding incentives to geothermal development that put it closer to existing ones available to wind and solar. Meanwhile, the DOE upped its goal for geothermal electricity generation in 2050 by 50 percent, to 90 MW, based in part on improved prospects for EGS technology, and in February announced that it would spend an additional $74 million on pilot EGS demonstrations. None of them are likely to go as hot as FORGE just yet, Moore suspects. “I think we’re going to be looking at temperatures where we know the tools work,” he says. But it’s a start.

Some might try to use that warmth for direct heating, like Jordan’s project at Cornell. Others might drill at the edge of proven hydrothermal areas, where the heat is more accessible. And there are other, creative approaches to maximize revenue. Fervo and others have proposed using their wells as batteries—pumping down water when the grid has excess energy and then bringing it back hot at leaner times to generate power—or building plants alongside power-hungry facilities like data centers or future carbon removal plants, avoiding the challenges of connecting to an overloaded power grid.

Scaling up from there will require much more investment. And the degree to which investors—especially in oil and gas—will pick up the baton remains to be seen. This year, Fervo picked up a $10 million investment from oil and gas company Devon Energy, a pioneer of fracking. Last month, Eavor, a closed-loop geothermal startup, announced BP Ventures had led its latest funding round. “It’s gone from zero to something,” says Henning Bjørvik, who tracks the geothermal industry at Rystad, the energy consultancy. But oil and gas is still as much a competitor—for equipment, expertise, and land—as it is a friend to geothermal, and commitments to clean energy can prove fickle when fossil fuel prices start booming. What investors need to see, Bjørvik says, is that this embryonic industry can scale to hundreds or thousands of plants—with enough potential profit to outweigh the risks of any individual project going south.

The way to do that, Moore believes, is to keep showing how things can get just a little bit hotter. Completing the research at the second FORGE borehole will exhaust its current DOE grant in 2025, but he has applied for new funding to drill wells that are further apart—and, of course, test new tools at ever higher temperatures. By then, he’ll have a new neighbor. The rig for Fervo’s next project is already visible from the FORGE well pad—the start of what’s planned to be a full-scale power plant.

If all goes to plan, it will produce 400 megawatts of energy, Latimer says, enough to power 300,000 homes. It was logical, he says, to drill in the shadow of both FORGE and Blundell. The site has been extensively surveyed and has the grid interconnections to move electricity to Fervo’s initial customers in California. The goal is geothermal energy anywhere. For now, it makes sense to start here.

[ancientgrainsteton]

Khorasan Wheat: The Ancient Grain That's Making a Comeback

In the grain world, Khorasan wheat stands out as an ancient powerhouse that's gaining popularity among health-conscious consumers. This is the ancient grain, said to be the ancestor of modern Durum wheat, offering a unique flavor profile and numerous health benefits. With its rich nutty taste and impressive nutritional profile, Khorasan wheat quickly becomes a staple for enriching diets with more wholesome, nutrient-dense foods.

A Brief History of Khorasan Wheat

Khorasan wheat's history is deep, hailing back thousands of years. It is suspected to have originated in the region that spans modern-day Iran, Turkey, and Syria, and as a crop, it would have been vital in all ancient civilizations, including the Egyptians, Greeks, and Romans. Historically, Khorasan wheat was valued to a great extent for its large size, rich flavor, and resilience to adverse climates.

The grain was eventually overshadowed by modern wheat varieties, especially Durum wheat, but it has recently gained popularity. Khorasan wheat is once again valued for its robust health benefits, rich flavor, and versatility in the kitchen.

Why Khorasan Wheat?

There are many reasons to include Khorasan wheat in your diet. First and foremost, it is a very nutritious grain. Khorasan wheat has much more protein, fiber, and vitamins than ordinary wheat, making it a very good option for those seeking a nutrient-rich alternative. Its larger kernel size is about twice the size of conventional wheat, which makes it packed with healthy carbohydrates and essential minerals, such as iron and magnesium.

The fiber content of the Khorasan wheat further aids digestion and heart health; the high protein content makes it a great choice for vegetarians looking for something to maintain muscle or build muscle mass. Plus, the grain provides its share of antioxidants in the fight against oxidative stress and overall well-being.

Preparation with Khorasan Wheat

One of the major attractions associated with Khorasan wheat is its convenience in terms of cooking in the kitchen. The size and consistency of the kernels make it a wonderful ingredient that can be used in many recipes. Khorasan wheat berries can, therefore, be used for whole grains soups or salads, as well as pilafs and even breakfast cereal. Their toughness allows good resistance to being cooked hence a great inclusion in bowl dishes or an accompaniment to larger meals in the main courses.

For those who want to play around with baking, Khorasan wheat flour is suitable for making delicious loaves of bread, muffins, and pasta. The flour has a slightly sweet, nutty flavor that adds depth to baked goods, so it's a favorite among both savory and sweet recipes.

Why Choose Grand Teton Ancient Grains?

When it comes to finding high-quality Khorasan wheat, it’s important to choose a trusted source. Grand Teton Ancient Grains offers premium, 100% organic Khorasan wheat berries that are perfect for milling into flour, sprouting, or using as a whole grain in a variety of dishes. Our Khorasan wheat is grown using sustainable farming practices, ensuring that you’re not only getting the best quality grain but also supporting eco-friendly agriculture.

From baking and cooking to using Khorasan wheat whole, the perfect resource for all your nutrition needs lies at Grand Teton Ancient Grains. Learn the benefits of Khorasan wheat and try our selection of organic grains today!

[malatyaapricots-blog]

Malatya City: World’s Apricots Capital

Nestled in the heart of eastern Turkey, Malatya stands as a shining gem in both historical and agricultural significance. Known globally as the World’s Apricots Capital, Malatya is a city where tradition meets innovation, and nature offers its sweetest bounty—the apricot.

The Historical and Cultural Roots of Malatya

Malatya is one of Turkey’s oldest settlements, with a history that spans thousands of years. From the Hittites to the Ottomans, the city has been a melting pot of cultures and civilizations. Today, Malatya’s cultural heritage is reflected in its unique architecture, ancient ruins, and vibrant local traditions. But what sets Malatya apart on the global stage is its unrivaled contribution to the world of agriculture, particularly apricot farming.

Why Malatya is the World’s Apricots Capital

Malatya’s apricots are not just any apricots; they are the best in the world. Here’s why:

Perfect Climate Conditions: Malatya’s semi-arid climate, with hot summers and cold winters, creates the ideal environment for apricot cultivation. The fertile soil enriched by the Euphrates River further enhances the quality of the fruit.

Unmatched Quality: Malatya apricots are famous for their rich flavor, vibrant color, and perfect texture. Whether fresh or dried, these apricots are a treat for the senses.

Global Recognition: Malatya produces over 85% of the world’s dried apricots, making it the undisputed leader in this field. The city’s apricots hold a Protected Designation of Origin (PDO) status, ensuring their authenticity and superior quality.

The Economic Impact of Apricots in Malatya

The apricot industry is the backbone of Malatya’s economy. Thousands of families in the region depend on apricot farming for their livelihood. From cultivation to export, the entire production chain contributes significantly to both the local and national economy. Malatya exports its dried apricots to over 100 countries, with major markets including Europe, the United States, and the Middle East.

Apricot Festivals and Tourism

Every year, Malatya celebrates its apricot heritage with the Malatya Apricot Festival. This vibrant event attracts thousands of visitors from around the globe. The festival features cultural performances, traditional cuisine, and, of course, an abundance of apricots. It’s an excellent opportunity for tourists to experience the warmth of Malatya’s hospitality and the richness of its culture.

Health Benefits of Malatya Apricots

Malatya’s apricots are not just delicious; they are also packed with nutrients. Rich in vitamins A and C, potassium, and antioxidants, apricots from Malatya are a natural remedy for various health issues. They are known to boost immunity, improve digestion, and promote healthy skin.

A Bright Future for Malatya’s Apricots

As global demand for healthy and natural products rises, Malatya’s apricot industry is poised for even greater success. Efforts are underway to modernize farming techniques, enhance processing facilities, and expand international markets. Sustainable farming practices are also being adopted to ensure that this golden legacy continues for generations to come.

Conclusion

Malatya City, the World’s Apricots Capital, is a place where nature’s sweetness meets human dedication. Its apricots are not just a product but a symbol of the city’s history, culture, and resilience. Whether you’re savoring a dried apricot or exploring the vibrant streets of Malatya, you’re experiencing a slice of a heritage that has captivated the world. So, the next time you enjoy an apricot, remember the city that makes it all possible—Malatya.

ℹ️For more Info :

📞 : 0090 5399284971 ( whatsapp )

📧 : export@malatyaapricot.com

[khabibsworld]

Hightop Poultry Equipment Supplier -Chicken Farming Equipment Manufacturer

Poultry farming is a significant part of the global agricultural sector, providing a reliable source of protein, income, and employment opportunities worldwide. This article will cover essential aspects of poultry farming, including its types, setup, best practices, challenges, and tips for success.

Types of Poultry Farming

Poultry farming generally focuses on two main types: egg production and meat production, though it may include a variety of poultry types. Here’s a look at the primary types of poultry farming:

Broiler Farming: This involves raising chickens specifically for meat production. Broilers grow quickly, reaching market weight within 6-8 weeks, making this type of farming profitable in a short time.

Layer Farming: This type of farming focuses on producing eggs. Layers are typically hens bred for high egg productivity. They require specific diets, lighting, and care to ensure continuous egg production.

Free-Range and Organic Poultry Farming: Free-range poultry farming allows birds to roam freely outdoors, giving them access to fresh air, sunlight, and pasture. Organic poultry farming follows similar principles but also adheres to strict organic feed and management practices.

Duck and Turkey Farming: In addition to chickens, ducks and turkeys are raised for meat and egg production. Duck and turkey farming require different care practices, and they can cater to niche markets, especially during holiday seasons.

Other Specialized Poultry Farming: This includes raising guinea fowl, quail, and geese, which have unique care needs and can serve specialty markets.

Steps to Starting a Poultry Farm

Starting a poultry farm requires careful planning and investment. Here are some fundamental steps:

Market Research: Understanding the demand for poultry products in your area helps identify potential customers and competitors. This also helps determine whether to focus on broilers, layers, or other poultry types.

Selecting a Location: The location should have ample space, good drainage, and easy access to water and feed. Farms should be positioned to minimize disease risks by being isolated from other livestock and poultry farms.

Choosing the Right Breed: The breed choice depends on the type of poultry farming (broiler or layer). Common breeds for broilers include Cornish Cross, while Isa Brown and White Leghorn are popular among layers.

Housing Setup: Poultry housing should provide adequate ventilation, space, lighting, and protection from predators. For layers, housing should include nesting boxes, while broilers require ample floor space for movement.

Acquiring Equipment: Essential equipment includes feeders, waterers, lighting, egg trays, and brooder units for chicks. Automated equipment can improve efficiency, especially in larger operations.

Feed and Nutrition: Balanced nutrition is crucial for poultry health and productivity. Feed should meet the birds’ needs based on their growth stage (starter, grower, finisher) or production phase (egg-laying).

[food-for-birds]

Safflower Seeds Export: A Global Overview from Agricom Impex

Safflower seeds have gained immense popularity in recent years due to their numerous health benefits and versatile applications in various industries, including food, cosmetics, and pharmaceuticals. As the global demand for safflower seeds continues to rise, countries like Argentina, India, Turkey, and Russia have emerged as key players in the export market. At Agricom Impex, we take pride in being a leading exporter of premium quality safflower seeds, catering to markets around the world.

The Importance of Safflower Seeds

Safflower seeds are rich in oil, protein, and essential fatty acids, making them a valuable commodity. They are primarily used for producing safflower oil, which is known for its light flavor and high smoke point, making it ideal for cooking and frying. Additionally, safflower seeds are often used in salads, snack foods, and as bird feed. The seeds are also known for their health benefits, including lowering cholesterol levels and reducing inflammation.

As a result of these properties, safflower seeds have become a sought-after ingredient in various food products, dietary supplements, and natural remedies. This growing demand has created a robust export market, with exporters from several countries playing a crucial role.

Safflower Seeds Exporters in Argentina

Argentina is one of the largest producers of safflower seeds in the world. With its favorable climate and rich soil, the country has established itself as a significant player in the safflower industry. Argentine safflower seeds are known for their high oil content and quality, making them highly sought after in international markets.

Safflower seeds exporters in Argentina, including Agricom Impex, are dedicated to providing high-quality seeds that meet the rigorous standards of global buyers. Our team works closely with local farmers to ensure sustainable farming practices and optimal harvests, resulting in seeds that are not only high in quality but also environmentally friendly. By exporting safflower seeds from Argentina, we contribute to the global supply chain while supporting local agriculture.

Safflower Seeds Exporters in India

India is another major player in the safflower seeds export market. With its diverse climate and agricultural practices, the country produces a wide variety of safflower seeds.

At Agricom Impex, we are committed to exporting the best safflower seeds from India. Our strong relationships with local producers allow us to ensure that our seeds are of the highest quality and meet international standards. By focusing on quality control and sustainable practices, we aim to strengthen India’s position as a leading exporter of safflower seeds.

Safflower Seeds Exporters in Turkey

Turkey is another prominent exporter of safflower seeds, known for its rich agricultural heritage and favorable climate. The country’s safflower seeds are renowned for their quality and high oil yield, making them an essential ingredient in various food products.

Turkish safflower seeds exporters are recognized for their commitment to quality and sustainability. At Agricom Impex, we ensure that our safflower seeds are harvested and processed with the utmost care. By exporting Turkish safflower seeds, we not only provide high-quality products to our customers but also support the local economy and promote sustainable farming practices.

Safflower Seeds Exporters in Russia

Russia is emerging as a key player in the global safflower seeds market. With its vast agricultural land and favorable growing conditions, the country is increasingly focusing on safflower cultivation. Russian safflower seeds are gaining recognition for their quality and nutritional benefits.

As a leading exporter, Agricom Impex is committed to sourcing the finest safflower seeds from Russia. Our team works diligently to ensure that our seeds are processed and packaged to meet international quality standards. By collaborating with local farmers, we aim to promote sustainable agriculture while providing our clients with premium safflower seeds.

Why Choose Agricom Impex?

At Agricom Impex, we pride ourselves on being a top exporter of safflower seeds. Our commitment to quality, sustainability, and customer satisfaction sets us apart in the global market. We understand the importance of sourcing high-quality seeds from trusted producers in Argentina, India, Turkey, and Russia.

[haccpcertificationinseychelles]

The Importance of GACP Certification for Turkish Farmers

GACP Certification in Turkey - GACP (Good Agricultural and Collection Practices) Certification is a critical benchmark in ensuring the quality and safety of agricultural products. In Turkey, a country with a rich agricultural heritage and diverse climatic zones, GACP certification holds significant importance. It aims to standardize farming practices, enhance the quality of produce, and ensure sustainability, thus meeting both domestic and international market demands.

The introduction of GACP in Turkey aligns with the global trend towards more stringent agricultural standards. It encompasses a range of practices designed to promote safe, hygienic, and environmentally friendly agricultural and collection methods. This certification is particularly crucial for Turkey’s extensive production of herbs, medicinal plants, and other high-value crops, which are subject to rigorous quality expectations in international trade.

GACP Implementation in Turkey

Understanding GACP Standards : The first step in implementing GACP in Turkey involves a thorough understanding of the GACP guidelines, which cover aspects such as soil management, water use, crop protection, harvesting, and post-harvest handling. These standards are designed to minimize risks to human health and the environment.

Training and Education: GACP Implementation in Pune - Educating farmers and agricultural workers is crucial. Training programs and workshops are conducted to familiarize them with GACP standards and practices. These programs often cover topics such as safe pesticide use, pest control, proper irrigation techniques, and efficient waste management.

Assessment and Planning: Farm assessments are conducted to identify current practices and areas that require improvement. Based on these assessments, customized plans are developed for each farm to align their practices with GACP standards. This involves upgrading equipment, improving infrastructure, and adopting new techniques.

Implementation of Practices: Farmers then begin to implement the recommended practices. This includes adopting better crop rotation strategies, using certified seeds, implementing integrated pest management (IPM), and ensuring proper record-keeping of all farming activities.

GACP Services in Turkey

Training and Education Programs: Education is the cornerstone of successful GACP implementation. Various institutions and organizations offer training programs and workshops to educate farmers, agronomists, and agricultural workers about GACP standards and best practices. These programs cover topics such as soil management, pest control, safe pesticide use, harvesting techniques, and post-harvest handling.

Consultation and Advisory Services: Consultancy services are provided by agricultural experts and consultants who assist farmers in understanding and implementing GACP standards. These advisors conduct farm assessments, provide tailored recommendations, and help develop action plans to address specific needs and challenges faced by the farm.

Certification Support: GACP Services in Botswana - Obtaining GACP certification involves a thorough review and inspection process. Certification bodies in Turkey offer services to guide farms through this process. They conduct pre-certification audits to ensure that farms meet all necessary requirements, provide guidance on documentation, and prepare farms for the final certification audit.

Monitoring and Inspection: Regular monitoring and inspection services are crucial to maintaining GACP standards. Certified bodies conduct periodic audits to ensure continuous compliance with GACP guidelines. These inspections include evaluating farming practices, checking records, and verifying that corrective actions have been implemented where necessary.

GACP Audit in Turkey

Pre-Audit Preparation

Awareness and Training: Farmers and agricultural workers must first be educated about GACP standards. This includes understanding the specific requirements and the benefits of GACP certification.

Documentation Preparation: Farms must maintain comprehensive records of all agricultural activities, including pesticide use, irrigation schedules, and harvesting practices. Proper documentation is essential for the audit.

Self-Assessment: Before the formal audit, farms often conduct an internal self-assessment to identify areas of improvement and ensure that all practices align with GACP standards.

How to get GACP consultant in Turkey for my Business Are you trying to find GACP Certification Consultants in Turkey to ensure that international standards are followed and to enhance business operations? A B2B cert consultant can be the best choice. The main advantage of choosing B2Bcert as your GACP Certification Advisors in Turkey is their commitment to provide excellent services at reasonable costs. In the business world, money plays a big role. By offering solutions at a reasonable cost without compromising the quality of its advisory services, B2Bcert distinguishes itself from the competitors.

[completefoodservies]

Choosing the Right Mediterranean Wholesaler for Your Business

The success of any business in the food industry heavily relies on sourcing high-quality ingredients. For that specialising in Mediterranean cuisine, having a reliable wholesaler is key to ensuring consistent standards and flavours in your offerings. 

But with so many options available, how do you choose the right Mediterranean wholesalers Melbourne for your business? Here are some important factors to consider:

Product Quality and Variety

The cornerstone of a reputable Mediterranean wholesaler is the quality and variety of their products. Look for a supplier that offers authentic and fresh ingredients sourced directly from the Mediterranean region. This includes olive oil, cheeses, olives, spices, grains, and preserved vegetables. 

Check if the wholesaler has certifications or partnerships with trusted producers in countries like Greece, Italy, Spain, or Turkey. Consistency in quality is vital to maintaining the integrity of your dishes and satisfying your customers.

Reliability and Consistency

Reliability is non-negotiable when it comes to choosing a wholesaler. You need a partner who can consistently deliver orders on time and in full. Late or incomplete deliveries can disrupt your operations and impact customer satisfaction.

 Research the wholesaler's track record—read reviews, talk to other businesses they supply, and inquire about their order fulfilment processes. A reliable wholesaler will have transparent communication channels and a system in place to handle any issues promptly.

Pricing and Terms

Cost-effectiveness is a significant consideration for any business. While you want high-quality products, you also need competitive pricing to maintain your margins. 

Compare pricing structures among different wholesalers and consider any volume-based discounts they offer. However, be cautious of unusually low prices, as they may indicate compromised quality. Additionally, review the wholesaler's payment terms, including credit options and billing processes. Clear and fair terms contribute to a mutually beneficial partnership.

Customer Support and Flexibility

The best Mediterranean wholesalers Melbourne prioritise customer satisfaction and are willing to tailor their services to your specific needs. Evaluate their customer support responsiveness and problem-solving capabilities. A good wholesaler will assign you a dedicated account manager who understands your business requirements and can address any concerns promptly. 

Consider their flexibility in accommodating special requests, such as sourcing unique or seasonal items or adjusting delivery schedules based on your business cycles.

Environmental and Ethical Considerations

In today's conscientious marketplace, many businesses are prioritising sustainability and ethical practices. Look for a wholesaler that shares these values by sourcing products from responsible and eco-friendly suppliers. 

Certifications like Fair Trade, Organic, or Sustainable Farming can indicate a commitment to ethical sourcing practices. Knowing that your ingredients are produced with respect for the environment and workers adds value to your business and aligns with the expectations of modern consumers.

Conclusion

Choosing the right Mediterranean wholesalers Melbourne for your business involves careful consideration of several factors beyond just product quality. Reliability, pricing, customer support, and ethical considerations are equally important in establishing a successful partnership. 

Take the time to research and compare different wholesalers, and don't hesitate to ask questions and request samples before making a commitment. Ultimately, finding the right partner will not only enhance the quality of your dishes but also contribute to the overall success and reputation of your culinary venture.