#source: home of the nutty

[terrainofheartfelt]

I keep these longings locked In lower case, inside a vault

[fandom-hoarder]

Cute as that would be, it is not Dean's. Dean's is a black, elephant hair-style bracelet in s1. Sam's is a black rubber bangle/jelly bracelet. There's fandom lore that it was a gift to Jared from a girlfriend, and fandom headcanons include Sam wearing the jelly bracelet as part of the "shag band" color code.

Anybody else obsessed with that lil hairtie/bracelet that Sam had in the first few seasons?? I think it's something so normal, and comforting idk ajdhjwbfn it makes him look so cozy, I wanna kiss 'im

(pics from Pinterest, not mine!)

[rjzimmerman]

Why ‘chaos wheat’ may be the future of bread. (Washington Post)

Excerpt from this Washington Post story:

Farms were once a riot of biodiversity. A single field might have contained five different varieties of corn, a mix of oats and barley or whatever jumble of grains suited farmers from France to Ethiopia.

These offered a hedge against hardship: plant mixes in the field shifted with the weather. More rye one year, less wheat another. The French even had names for such flours with shifting ratios of grains, from “grande meteil” to “ble ramé,” each one rising into a delicious bread all its own.

But when industrial roller mills arrived in the late 1800s, the supply chain coalesced around white bread virtually overnight, writes Stephen Jones, founder of the Breadlab at Washington State University. The new mills meantwhite flour could be produced at enormous scale for low cost. Professional wheat breeders developed strains for refined white flour, stripped of its nutrient-rich germ, which could be stored longer. In 1890, 90 percent of U.S. households baked their bread at home. Forty years later, 90 percent were buying mass-produced white bread instead.

This transition to monoculture helped drive a fourfold increase in U.S. wheat yields. It also created a food system vulnerable to climate shocks and reliant on enormous inputs of agrochemicals. Today, global grain production emits more greenhouse gases than Russia, Brazil and Germany combined, while researchers in the journal Nature estimate that wheat yields in North America could fall 1 to 10 percent for every degree of warming without adaptation.

So I was intrigued when I saw King Arthur’s “climate blend” flour in the baking section of my supermarket. Could it be the vanguard of a new breed of crops making their way into everyday products?

I bought the flour for my kitchen. And I also obtained my own wheat seed climate blend from the Breadlab — a mix of Salish blue, a perennial released in 2021, as well as hardier varieties developed over the last few decades.

I wanted to see what it’s like to grow a wheat crop in my own backyard — and share it with readers around the world to hear about their experiences. Here’s what I learned trying to grow what the Breadlab calls “chaos wheat,” and why we still have a long row to hoe before the food system is on a sustainable path.

King Arthur Baking Company, the employee-owned company that released its Climate Blend Flour last year, is probably the most well known. The blend of wheat varieties, including a perennial capable of growing for years rather than being replanted every season, is part of King Arthur’s push to source 100 percent of its flour from “regeneratively grown wheat” by 2030. The result, says King Arthur, is a rich, nutty flour that can work in any whole-wheat recipe (something I confirmed in my own muffins).

The scale so far is tiny (just 120 acres), and prices are higher: A one-pound bag of Climate Blend Flour sells for $2.98, compared with $1.12 for standard whole wheat. But the company says it hopes to drive down costs as it assesses the climate benefits. “We believe in this work and understand it needs to be a long-term commitment,” Janis Abbingsole, the chief operating officer at King Arthur Baking Company, wrote in an email. “We need to allow time to listen to our growers and support them as they test and learn.”

[darkmaga-returns]

Back in 2011, my wife became a stay-at-home mom to prepare for our three adopted kids to come home. That’s when it all started.

Amid the seemingly endless paperwork required for an international adoption of a sibling group, I noticed she was “nesting” in more ways than one. She started watching Alaska: The Last Frontier, a show about a homesteading family on Discovery. Her Pinterest board and Google search results exploded with gardening tips, sourdough recipes, and pages about home canning. 

Then one day, she looked at me and said, “Honey, can we get some chickens?”

My answer was a resounding “no.” As a child of Bergen County, New Jersey (think the opening montage to The Sopranos), the closest I ever got to farm life was visiting the small zoo at Van Saun Park with my grandfather. There was no way I was going to become a suburban farmer, no matter how much I enjoy making frittatas on the weekends.

Nevertheless, she persisted. Over the years, it became a running joke between us and our growing family. Chicken-related pins and Facebook links showed up regularly in my email inbox. She served me my morning coffee in a thrifted mug with a rooster on it. Even moving in with my elderly in-laws (the least farmer-esque people I know) did not dim her hopes.

Then two years ago, our grape-nutty state legislature started enforcing a 2020 law requiring that all eggs sold in Colorado be raised “cage-free,” thereby increasing prices for what used to be a cheap source of protein. My wife renewed the pressure with support from her mother. Like a good husband and son-in-law, I caved, big time.

Since then, we’ve been the proud owners of a small flock of chickens. Like with most surprises, the learning curve has been steep but rewarding. For those of you considering taking this step in the wake of recent egg prices, I offer these six lessons.

[jjmcquade-misc]

Food Products Sold in the U.S. with Insect Flours: A Growing Trend

In recent years, a quiet revolution has been brewing in the U.S. food market: the rise of insect flours. Made from ground insects like crickets, grasshoppers, and mealworms, these flours are popping up in everyday food products, offering a sustainable and nutritious twist on familiar favorites. This article dives into the world of insect flours, spotlighting specific products you can find on American shelves today.

What Are Insect Flours?

Insect flours are powders crafted from dehydrated and finely ground insects. They’re packed with protein, vitamins, and minerals, and they’re increasingly used as an eco-friendly alternative to traditional flours or meat-based proteins. Whether it’s crickets with their nutty flavor or grasshoppers with an earthy kick, these flours are finding their way into a surprising range of foods.

A List of Insect Flour Products

Here’s a roundup of food products sold in the U.S. that feature insect flours as a key ingredient:

Protein Bars Brands like Exo and Chapul have pioneered the use of cricket flour in protein bars. These bars pack a hefty protein punch, often 10 grams or more per serving, and come in flavors like chocolate and peanut butter. They’re marketed as a sustainable snack for gym-goers and eco-conscious eaters alike.

Pasta Cricket and grasshopper flours are giving pasta a high-protein makeover. Bugsolutely offers noodles blending insect flour with traditional ingredients, while Banza has experimented with cricket flour in its gluten-free pasta lineup. The result? A hearty, nutty-tasting pasta that boasts more protein than your average spaghetti.

Baked Goods From cookies to pancakes, insect flours are hitting the bakery aisle. Bitty Foods and Cricket Flours LLC sell baking mixes that use cricket flour, letting home bakers whip up treats with a sustainable edge. Think chocolate chip cookies with a protein boost or brownies that double as a guilt-free indulgence.

Snack Chips For a crunchy fix, brands like Chirps Chips and Seek Food offer chips made with cricket flour. Available in flavors like cheddar and BBQ, these snacks are light, crispy, and surprisingly addictive, proving insects can be just as tasty as potatoes in the chip game.

Protein Powders Fitness buffs can scoop up insect-based protein powders like Griopro Cricket Powder or Entomo Farms’ cricket protein blend. These powders mix easily into smoothies or shakes, delivering a clean, sustainable protein source without the chalky aftertaste of some plant-based alternatives.

Where to Find Them

Ready to give insect flours a try? You can snag these products online through brand websites or retailers like Amazon. Health food stores like Whole Foods and Sprouts often stock them in their snack or specialty sections. Some regional grocery chains and co-ops are also jumping on board, especially in cities with a sustainability bent.

The Buzz Ahead

Insect flour products are still a niche market, but they’re gaining buzz. While some shoppers hesitate at the thought of eating bugs, the tide is turning as more people prioritize nutrition and sustainability. From protein-packed bars to savory chips, these foods are proof that insects might just be the next big thing in American cuisine. So, next time you’re browsing the aisles, why not grab a cricket-flour cookie and take a bite out of the future?

Uncharted Side Effects and Potential Consequences

The integration of insect-based flours into food products has gained traction in Western markets, including the United States, as a sustainable and protein-rich alternative to conventional livestock-derived ingredients. Proponents highlight the low environmental footprint, high nutritional value, and potential to bolster global food security. Yet, beneath this enthusiasm lies a host of unknowns, side effects and consequences of consuming insect-based flours that remain insufficiently explored. This analysis delves into the health, environmental, social, and regulatory dimensions of this emerging trend, emphasizing the need for caution until these uncertainties are resolved.

Health Risks: Allergens, Toxins, and Nutritional Ambiguities

One of the most immediate concerns is the potential for adverse health effects. Insects, such as crickets and grasshoppers, share biological similarities with crustaceans, raising the risk of allergic reactions, particularly for individuals sensitive to shellfish. Cross-reactivity could become a widespread issue, yet research on the allergenic profiles of various insect species is limited. Processing methods like dehydration or grinding may alter these proteins, potentially heightening or reducing risks, but this remains a scientific blind spot.

Beyond allergies, insects can harbor toxins and contaminants. Depending on their diet or habitat, they may accumulate heavy metals, pesticides, or other pollutants, transferring these into the human food chain. While controlled farming can mitigate some risks, the absence of uniform standards across the industry leaves room for inconsistency. Certain species also produce natural defensive chemicals, which, if not neutralized during processing, could pose additional hazards.

Nutritionally, insects offer protein, vitamins, and minerals, but their bioavailability, how well these nutrients are absorbed, is not well-documented. Chitin, a component of insect exoskeletons, may act as fiber but could also hinder nutrient uptake. Without long-term studies, the impact of sustained insect consumption on human health remains speculative, potentially concealing deficiencies or imbalances.

Environmental Uncertainties: Beyond the Sustainability Narrative

Insect farming is praised for its minimal resource demands compared to traditional livestock, yet scaling it up introduces environmental risks we have yet to fully assess. Mass production could lead to monocultures, reducing biodiversity and increasing susceptibility to disease outbreaks that might spill over into wild populations. The feed used, often waste or byproducts, may strain agricultural systems if demand surges, challenging sustainability claims. Energy-intensive climate control in farms could further erode environmental benefits if not powered renewably.

A less-discussed risk is the potential for farmed insects to escape and become invasive species. Non-native insects disrupting local ecosystems could alter food webs and outcompete native fauna, a threat amplified by underdeveloped containment and regulatory measures in nascent insect-farming regions.

Social and Cultural Ramifications: Equity at Stake

The global rise of insect-based foods also carries social implications. In regions where insects are a traditional staple, commercialization for Western markets risks overharvesting wild populations or appropriating cultural practices without fair benefit-sharing. Industrialized farming could sideline small-scale producers, deepening inequalities in the food system. Meanwhile, in affluent markets, insect flours are often marketed as premium products, unlikely to address food insecurity broadly and potentially exacerbating access disparities.

Regulatory Voids: Safety in Question

The regulatory landscape for insect-based foods is nascent and uneven. In the U.S., the FDA provides some guidance, but it lacks specificity, there are no standardized tests for insect-specific allergens or contaminant limits. Long-term safety data is virtually nonexistent, leaving consumers vulnerable to chronic risks like toxin accumulation or delayed allergic responses. Inconsistent labeling further complicates matters, as some products obscure insect content, undermining informed consumer choice.

Conclusion: Proceed with Prudence

Insect-based flours hold promise as a sustainable protein source, but their adoption must be tempered by the side effects and consequences we have yet to fully understand. Health risks like allergies and toxin exposure, environmental pitfalls such as biodiversity loss, social inequities, and regulatory gaps all underscore the need for rigorous research and robust oversight. Until these unknowns are addressed, the enthusiasm for insect flours should be balanced with a commitment to safeguarding human health, ecosystems, and cultural integrity.

[dessertgeek]

The Mari Lwyd Twitter saga (2020 - part three)

This is part of my efforts to transcribe @seananmcguire's holiday Mari Lwyd Twitter threads. The hashtag for now is #Mari Lwyd Project, the first post is here, the thread's source is here.

(Many thanks to @dor-min on finding and linking this one!)

There are a couple from this year that are short, and even single replies that Seanan likely didn't have time to reply to. So this is their collection! Authors will be linked in their comments as best I can.

CW for food, just in case.

Lorcan Murphy (Twitter): Alas were I only a mutual, Mari Lwyd I'd offer rhymes crucial. We'd barter o'er offering asked unpredictable Afore presenting a demanded varietal victual The dead from the living must bide dividual But this rhyme for the horse is purely volitional.

Seanan: Your rhyming's exquisite, So clean and refined. I'll grant you a visit, To seek cheese with rind, Or cheese that's been softened, Or processed or plain... When Mari Lwyd's summoned, She sings her refrain.

Cheese or beer! Cheese or beer! I know that you have it here!

Lorcan: Alas all my beer has been spilt in a pan And as unlikely it seems, my cheese melted and ran My flour and yeast in the oven to bake So I'm terrible short of scran you can take Bide if you can, I'll no make it a habit and I'll offer a pretzel and Welsh-German rabbit

---

Cassandra Khaw (Carrd / Twitter): A single wedge of manchego I do possess, Not a wedge nor a morsel more than that, If I was someone who had cheese in excess, I'd offer them to you, and have all your desires.

But lo, you bony equine, Such is all I can give: This lonely cheese of mine, I offer in tithe.

Seanan: To give when there's plenty Is glorious kind: But it's kinder by far When you've little but rind.

I am grateful to you, On this shortest of days, For your holiday spirit And generous ways.

---

The singles!

(I'm posting peoples' handles as I see them, will do my best here. If someone rhymed or made poetry and I couldn't find a 'do not repost' on their profile, I included it.)

John & Bucky: I’m just here to watch A skeletal horse seeking Cheese and wine through rhyme

Stephanie Annand: Alas! For the lack! Of cheese in my home; Will you accept yogurt As onward you roam?

Eleri: I have some ok parm, and a generic swiss A really good chevre would not go amiss This stupid pandemic has cut into my cheese-buying I'm afraid sharing these cheeses, the dead horse would send me flying.

Paige Wolf: Cheese and spiced wine You’ll definitely find; In my kitchen, I’ll fill up your cup!

Come in please, my friend! Time we will spend, In drinking and singing, Bottoms up!

warcabbit: Wassail, wassail? I give you mulled ale and a nice nutty cheese to boot.

It is the season Be kind without reason And generous with gifts and loot.

Stephanie Caitlyn: I do not have cheese, I only have curry, For when I did leave, It was in quite a hurry.

Into the headlights I peer like a deer, But with you I gladly will share my paneer.

Starry_Marie: I know there are many With rhymes that are better But one thing I do have - A large chunk of cheddar

@Chimaera.bsky.social: Oh Mare, at thy feet I lay Some Caveman Blue and olives today. Cambezola roasted with garlic cloves, Squeezed upon fine grilled bread loaves. A bit of Brie to melt your heart, A nutty Parm to fuel your start, Melted Gruyère to dip things in, & Queso fresco (you're looking thin)

Cake and Arsenic: Oh mari lywd, please don't feel down, With your big boney head, in your white cotton shroud, For you'll find that my larder is stocked full of cheese, And you're welcome to come and eat all that you please.

JLH: (not a mutual, but it seems fun and kinda inspired me) Dread equine I hear your call! And in my larder is a prize, A piece of asiago for your skeletal maw Please accept my gift and silence your cries.

[doctorstrangereview]

0138: Defenders #21

Cover Date: March 1975 On-Sale Date: December 17, 1974

Ben Grimm says farewell to the Defenders with a "I won't let the door hit my ass on the way out" attitude. Valkyrie's identity crisis is still happening and Steve Gerber exhumes three Atlas era villains. Even when this was first published 50 years ago, Enter the Headman must have been a terrible choice for a name!

With the battle against Van Nyborg ended, Ben Grimm has had enough and takes off in the Fantasticar. Having gotten rid of the Thing, Doc and Nighthawk go into Val's Dad's house expressing their concerns about Val's downer behavior. They find Val looking at a photo album and now we know how old she is and when she got married.

Nighthawk has a less than enthusiastic reaction to his news. Val just found out this morning her body is married and doesn't know how to feel about it. Val wishes to go find him. Nighthawk bolts. We confirm that Nighthawk has the hots for Val. On a side note, Sal and colorist George Roussos have conspired to make it look like Nighthawk is wearing his underpants on the outside.

Cut to Westbury, Connecticut. There really is one. I checked! A couple find the Hulk playing with children on their front lawn. Mr. Couple freaks out and launches himself at the Hulk. Mr. Couple goes flying and Hulk barely felt it. Hulk then gets angry, demolishes Mr. Couple's house and flies off to the relief of neighbor Dr. Arthur Nagan. Dr. Nagan goes to his house where a dude with far too much skin is conducting an experiment. He's produced a formula form them to exact revenge for something or other. They just need the proper head to receive it. Yeah, it sounds that way to me too. Dr. Nagan informs extremely wrinkled skin man that he already has a proper head.

Back to Coobler's Roost, Val has located her "husband's" boarding house and she is received by a very unwelcoming Ms. Lafferty, the houses owner. She accuses Val of terrible things like trying to divorce Jack for the money he inherited from his father. Val runs off begging Doc to take her home. The pair magically pop back to Doc's Sanctum Sanctorum in New York City while we change our focus to Nighthawk.

Nighthawk is think as Kyle, not his hero alter-ego and ponders about all the weird women he's wooed and dated. His mind drifts to someone named Trixie. Entering his fancy penthouse, he finds said Trixie waiting for him. Kyle tells Trixie that the Nighthawk uniform is more than a Halloween costume and asks Trixie if she's got any skeletons in her closet. She says she's got an evil uncle but, in the classic Airplane style, that's not important.

We find Hulk's alter-ego, Dr. Bruce Banner walking up to Doc's Sanctum. Doc and Clea hear Bruce knock on the door and answer it as Wong is busy making dinner and Val is on the couch sulking. Bruce collapses when he gets in the house and Doc puts him in a chair to rest. For a former top neurosurgeon this level of care seems a bit inadequate.

Our mystery men from Connecticut have driven into New York City and await an assignation with a third. After a long-winded explanation on why they can't take their formula, the third appears and it's Chondu the Mystic. He's obviously named after Chandu the Magician from early movie and serial fame. According to official sources, Chandu was an inspiration for Doc!

Chondu lets us know what happened to the two others. Dr. Nagan had his head transplanted onto an ape's body and excessively wrinkled man work with cellular compression but didn't get it quite right. Dr. Nagan injects the formula directly into Chondu's skull and things start to go nutty from there.

Nighthawk is out on his balcony. Trixie, a.k.a. Trish fell asleep mid-sentence and has now come barging out onto the balcony not looking entirely sane.

After slapping her out back into unconsciousness he looks down and see's the rest of city in a similar state. Back at the Sanctum Hulk has started acting like all the other insane residents of the city, rudely breaking one of Doc's windows. Val attempts to subdue the green menace but he's too powerful for her. Doc attempts magical means but some sort of interference prevents him.

Dr. Nagan is robbing a jewelry store and thinking world domination thoughts when he's clobbered by Nighthawk. Dr. Nagan slaps back with his bag of jewels (the one's he robbed, not those) and Nighthawk is stunned for a bit. Dr. Nagan returns to his partners in crime just as the serum in Chondu wears off. They drive off before the police start hunting and the city's residents start returning to normal. Nighthawk returns to his teammates while Doc ponders if it's over or just a prelude for more naughtiness to come.

This issue closes out the previous arc with the Thing and expands on Val's identity crisis. Had I remembered how long her crisis went on I'd have created a tag for it. We also get some insight into Kyle's background. One of his ex-girlfriends has stopped by for a reason yet to be determined and will probably have implications for our non-team. There's no additional insight into Doc or Hulk. Perhaps Steve is leaving that to those character's solos books.

Drawing on unofficial Marvel pre-history (anything before FF #1 during this era) is always a bit of fun. It certainly won't have the explosive popularity of dragging Namor and Captain America into the present. Each of three had a single appearance back when Marvel was sometimes calling itself Atlas. They were short tales with an ironic ending. Dr. Nagan is the only one who is sinister while Shrunken bones is misguided. He must have continued his experiments off-screen because he didn't look like that at the end of his first tale. Chondu was practically a hero, if a ruthless one, sentencing a criminal to spend the rest of his life in limbo.

It's a somewhat promising start. We'll have to see where it goes.

[delistathisunflower]

Buy Sesame Oil Online | Sesame Oil Buy | Where To Buy Sesame Oil

I am thrilled to tell you about the premium quality Sesame Oil by Delistathi Sunflower.  This oil is sourced from only the finest sesame seeds, carefully cold-pressed to retain all of its natural flavors and nutrients. Known for its rich, nutty taste and incredible health benefits, this sesame oil is a must-have in any kitchen.

[townofcadence]

"What are you cooking?" From Lexus to Grayson

My Muse will Make Them a Meal

The plates were each placed with the utmost grace in front of Lexus as their time came to be presented, for a four course meal.

The first was an appetizer of sorts; home-made bread and salty butter churned from locally-sourced cream. It was comprised of half a loaf that appeared to have been braided with a few floral designs before it was cooked, and a golden wedge of butter beside it. Several slices had been perfectly cut to rest artistically on the plate from both. The bread's crust was a deep golden brown and had a crispy texture, but the inside was perfectly soft, aerated to be fluffy without losing any substance. With a smear of butter added, the combination was creamy and rich, melting in the mouth and flavoring the bread with a delicate, savory tang and an herbaceous freshness. There was just a pinch of salt in the butter as well, to highlight the balance of soft, almost-sweetness of the bread, and the light but savory flavor of the butter.

The next course, also an appetizer were raviolis, a set of six, placed on the plate in a circle. The pasta it was cooked in was translucent, allowing you to see the filling inside where it lay, a medley of greens and reds. a slight extra lip to the pasta also gave it the appearance of seashells, with the filling packed at the base. Their flavor is delicate, something bright with citrus and flavorful but earthy like basil and ricotta and a hint of beet or celery, depending on the color ravioli chosen. All of it was garnished with pest and a swirl of olive oil, one of the finer brands. Inside the ring of Raviolis were finely sliced, thin sea scallops, served chilled and garnished with colorful beets of red and green, as well as several herbs and lemon, for a refreshing flavor that was both light and unobtrusive, almost seamless with the similar flavors of the ravioli. The warm and chilled temperatures played together, as did the soft skin and filling of the ravioli, the bouncy yet tender texture of the scallop, and the soft crunch of thinly sliced beet and cucumber, drizzled with scallions and an tart, citrus vinaigrette.

The main course provided was pan seared duck, the outside crisped to perfection with a golden glazed crust decorated in an array of herbs and spices. The meat is topped with a garnish of an expensive serbian cheese, a crumbly feta-like textured cheese that bring a nutty, earthy flavor to the dish with a pinch of salt, carefully balanced with a rich, buttery taste that overall tastes quite clean. The duck itself is crisp, but on the inside it's divinely tender, flavorful and almost sweet from the sauce it is served with, that has a honey and fig flavor to balance against the savory of the meat. The duck is cooked perfectly as well, with no additional oiliness.

Several mushrooms, cut into coins also join the dish to form a small ring around the duck breasts, and they have a meaty texture that adds an almost autumnal, spiced flavor to the dish. There is also mashed potatoes on the plate, buttery soft and finely processed to the softest, cloud-like texture, but still with a weight on your tongue with each bite. A small sprinkle of truffle is added atop the potatoes as well, grated finely so it melts into the warm softness of the potato, bringing with it a robust, woodsy flavor. Sliced baby tomatoes, cooked confit with garlic and herbs, are also on the plate, as well as grilled slices of fresh squash and zucchini. The tomatoes bring a distinct texture that melts in your mouth almost immediately due to their small size and how they were cooked, but they pack a wallop of fresh flavor. The other vegetables bring a similar flavor in their own way with a slightly crispier texture and clean taste, with only salt and pepper to augment them slightly, to balance against the spiced starches and sweet-and-savory meat from the rest of the dish. The main course is served with a glass of aged brunello, a drink that adds a dark, fruity but acidic flavor, tannin heavy to pair with the fattiness of the duck, also with notes of fig, cherry, and hazelnut to tie it to the dish's flavor.

The final dish, dessert, is brought out; a square of chocolate pudding, separated into four distinct layers, each a chocolatey delight born from different styles of Belgian chocolate. It is creamy, soft, and layered with a fine topping of champagne jelly, which adds something fresh to the chocolate to keep it from being too rich. It appears to be dusted with a fine glitter. All of which is hidden beneath a dome of chocolate drizzled with the thinnest layer of salted caramel. A drink is also provided with the last dish, a saffron cordial, called Safran Şerbeti, a Turkish drink known for it's floral, fruity, and sweet elements, turned a beautiful shade of gold by the saffron threads dissolved in the sugar. It is served chilled, and has notes of lemon and orange, as well as honey and a pinch of spiced ginger. It is served in a long glass, which also contains an additional lemon slice submerged inside.

[eyemet]

Hyacinth bean vegetable plant for home garden.. Experience the enchanting beauty of Hyacinth bean plants in your very own home garden. 🏡🌱 In this video, we take you on a visual journey to appreciate the lush foliage, vibrant flowers, and delicate tendrils of the Hyacinth bean plant. Immerse yourself in the stunning details and vibrant colors that make this vegetable plant a delightful addition to any garden. Discover the ornamental charm and potential culinary treasures of Hyacinth beans as we celebrate their grace and natural elegance." 🌸🌿🌼 Hyacinth bean, scientifically known as Lablab purpureus, is a versatile and fast-growing vegetable plant. It is often grown for its edible pods, leaves, and flowers. Here are some key points about the hyacinth bean vegetable plant: 1. Edible Parts: The hyacinth bean plant produces various edible parts, including young pods, leaves, and flowers. The pods are the primary edible part, and they are harvested while they are still tender. 2. Plant Appearance: The hyacinth bean plant is a twining vine with lush green foliage. It produces attractive purple flowers and long, slender pods. 3. Culinary Uses: The young pods of the hyacinth bean are often used in cooking. They have a slightly sweet and nutty flavor and can be used in various dishes, such as stir-fries, curries, and salads. The leaves and flowers are also used in some culinary traditions. 4. Nutritional Value: Hyacinth beans are a good source of protein, dietary fiber, vitamins (such as vitamin C), and minerals (including iron and potassium). 5. Growth Habit: This plant is a fast grower and can be used as a ground cover or allowed to climb on trellises and arbors. It is adaptable and can be grown in a variety of climates. 6. Sunlight and Soil: Hyacinth bean plants prefer full sun but can tolerate partial shade. They grow well in well-drained soil with organic matter. 7. Propagation: You can grow hyacinth beans from seeds, which are typically sown directly into the soil or started indoors and later transplanted. 8. Ornamental Value: In addition to its edible qualities, the hyacinth bean plant is often appreciated for its ornamental value, thanks to its vibrant flowers and lush foliage. 9. Companion Plant: Hyacinth beans are sometimes grown as a companion plant to other crops. Their twining growth habit can provide shade to other plants and help with weed suppression. 10. Potential Benefits: Some studies suggest that hyacinth beans may have certain health benefits, such as antioxidant and anti-inflammatory properties. However, it's important to cook them properly, as they contain compounds that can be toxic if not prepared correctly. Hyacinth bean plants are a versatile addition to gardens, as they not only offer edible parts but also contribute to the overall aesthetics of the garden with their attractive appearance. They are particularly popular in many Asian and African cuisines. #hyacinthbeans #beanflower #vegitables

[terrainofheartfelt]

I do recall a good while back We snuck into the circus You threw your arms around my neck Back when I deserved it

[nwbeerguide]

Maui Brewing Company and Patagonia Provisions collaborate to release a unique beer made with a perennial grain. Introducing Kernza Pils.

Press Release

Kihei, Hawaii (August 8, 2023) – Maui Brewing Company is introducing a Kernza® Pilsner in partnership with Patagonia Provisions, the food and beverage business of outdoor apparel company Patagonia. The Kernza Pils is brewed with Organic Vienna and Organic Pilsner malts with Organic Talus and Organic Wakatu hops and Regenerative Organic Certified® Kernza®. The light-bodied beer is moderately bitter with 40 IBUs and balanced with sweetness that finishes dry. It is clear with pale straw to gold appearance and offers an elegant, floral hop aroma. Its ABV is 4.6%.

Kernza®, a deeply-rooted regenerative perennial grain, has the potential to transform the brewing industry. Kernza® stabilizes soil, requires minimal tilling, increases soil organic matter, and improves soil structure and water-holding capacity. Patagonia is confident that ongoing research will also confirm that Kernza® draws down and stores more carbon in the soil than annual grains. When used in beer, it adds a deliciously rich but subtle nutty flavor. The Regenerative Organic Certified® Kernza® used in the Kernza Pils is sourced from A-Frame Farm, a 1,200-acre Regenerative Organic Certified® farm in Madison, Minnesota.

Participating breweries and Patagonia will each contribute 1% of Patagonia beer sales to a local non-profit that supports environmental initiatives and meets 1% for the Planet eligibility criteria. 

“At Maui Brewing Co, we are passionate about sustainability and environmental stewardship, and we believe in Patagonia's commitment to those values. Collaborating with a brand that shares our vision allows us to amplify our impact and reach a broader audience,” stated Kim Brisson Lutz, VP of Operations for Maui Brewing Co. “The use of Kernza® Malt in our beer collaboration is significant. By incorporating Kernza® Malt into our beer, we are promoting sustainable farming practices and contributing to the development of a more resilient and ecologically sound food system. It also offers a distinct flavor profile and a story worth sharing with beer enthusiasts who are interested in supporting environmentally friendly options. It's an opportunity to showcase how the choices we make as a brewery can have a positive impact on the environment.”

“Patagonia is thrilled to partner with Maui Brewing Company, the first off-grid brewery in the US that reuses almost everything while brewing their craft beers,” says Paul Lightfoot, Patagonia Provision’s General Manager. “Craft beer drinkers want delicious high-quality beer made with clean ingredients that are better for the planet, and we look forward to bringing that beer to Patagonia customers with Maui Brewing Company in Hawaii.”  

Maui Brewing restaurant locations in Kihei, Kahana, and Ka'anapali (Maui) currently have this beer on draft, while its Kailua and Waikiki (Oahu) locations will be pouring the Kernza Pilsen the upcoming weeks.

The MBC team are stewards of their communities and the ‘aina, and curators of the craft beer way of life. Their beers have been recognized worldwide for quality and innovation. 

For more information, visit MauiBrewing.com or follow @MauiBrewingCo on Facebook, Instagram, and Twitter.

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About Patagonia Provisions

Patagonia Provisions is the food and beverage business of Patagonia, bringing delicious and nutritious Patagonia-branded products to customers across the United States that help fight the climate crisis. Patagonia Provisions is committed to supporting farming and fishing practices that restore and regenerate the environment, rather than extract or deplete it. A certified B-Corporation, Patagonia is in business to save our home planet.

About Maui Brewing Company

Founded in 2005, Maui Brewing Company is Hawai'i’s largest craft brewery. MBC is based on Maui, with its grid-independent production brewery, full-service restaurant and tasting room in Kihei, as well as restaurants in Lahaina (Maui), Kailua (Oahu), and Waikiki (Oahu). Maui Brewing Company is available in 26 states, 1 district, and 3 international countries with more areas to follow.

[dropscafe24]

Drops Cafe

Welcome to Drops Cafe—where comfort meets flavor!

Nestled in the heart of Palayam, Drops Cafe isn’t just a coffee shop—it’s a cozy escape where flavor meets community. From the first pour to the final drop, we’re passionate about crafting exceptional coffee, curating comforting bites, and creating a warm space where conversations flow as freely as our brews. Whether you're looking for a quiet corner to work, catch up with friends, or simply indulge in a moment of calm, Drops Cafe is your go-to destination. Step inside, and let the aroma guide you home.

At Drops Cafe, we believe great coffee and delicious treats should be enjoyed wherever you are. That’s why we offer home delivery to bring the goodness of our cafe and cake shop straight to your doorstep. Our cafe and cake shop refresh your mind. 

Our cafe offers a warm, fresh atmosphere to relax your soul. We craft every bite with love and care. Along with our delicious coffee, cakes, and treats, we provide a relaxing atmosphere filled with good music to set the perfect mood.

The good music that fills the air adds a layer of warmth, enhancing the cozy ambiance and making every visit feel like a little escape. Come for the coffee, stay for relaxation.

                 At Drops Cafe and Cake Shop, every sip, every bite, and every moment is crafted with care to create lasting memories. We’re here to make your experience truly unforgettable!

A Flavor for Every Mood: Explore Our Varieties

At Drops Cafe, we believe that coffee is as personal as it is powerful—which is why we offer a diverse range of brews to suit every taste. From bold and robust espresso shots to smooth pour-overs and creamy lattes, each cup is crafted with care using carefully selected beans from sustainable sources. Prefer something chilled? Our cold brews and iced specialties are the perfect refreshers. Tea lovers aren't left out either—we serve an aromatic collection of herbal, black, and green teas. And for those with a sweet tooth, our signature flavored coffees and seasonal specials add a delightful twist to your usual pick-me-up. Whatever your preference, there’s always something brewing at Drops Cafe just for you.

Drops Cafe Menu

☕ Coffee Classics

Espresso—Rich, bold, and smooth

Americano—Espresso with hot water

Cappuccino—Equal parts espresso, steamed milk, and foam

Latte—Smooth espresso with steamed milk

Flat White—Silky steamed milk over a double shot of espresso

Macchiato—Espresso topped with a dollop of foam

Mocha—Espresso with chocolate and steamed milk

❄️ Iced & Cold Brews

Iced Americano—Chilled espresso over ice

Iced Latte—Cold milk and espresso over ice

Cold Brew—Slow-steeped, smooth, and strong

Iced Mocha—Chocolatey chill with a coffee kick

Affogato—Vanilla ice cream topped with hot espresso

🍵 Tea & Alternatives

Chai Latte—Spiced black tea with steamed milk

Matcha Latte—Japanese green tea with milk

Herbal Tea— – Chamomile, peppermint, or seasonal blends

English BreakfastEarl Grey—Classic favorites

Golden Turmeric Latte—Anti-inflammatory, dairy-free option

🧁 Sweet Treats & Bakes

Freshly Baked Muffins—Blueberry, chocolate chip, banana nut

Croissants—classic, almond, or chocolate

Cookies—chewy chocolate chip, oatmeal raisin

Brownies & Blondies—Rich and gooey, perfect with coffee

Gluten-Free Options—Ask our baristas what's available today.

🥪 Light Bites & Sandwiches

Avocado Toast—Sourdough, smashed avocado, chili flakes

Grilled Cheese—Melty cheddar on toasted sourdough

Breakfast Sandwich—Egg, cheese, and your choice of meat

Hummus Wrap—Hummus, fresh veggies, spinach wrap

Chicken Pesto Panini—Grilled chicken, pesto, mozzarella

🥤 Specialty Drinks

Caramel Latte—Sweet and smooth

Hazelnut Mocha—Nutty, chocolatey comfort

Vanilla Cold Foam Cold Brew—Creamy top, bold brew

Seasonal Special—Ask about our current featured drink!

Our Flavors that Feel like Home 

Our menu is filled with comforting treats, from freshly baked pastries to hearty sandwiches and signature desserts. From creamy milkshakes to crispy golden fries, we serve comfort food that makes you feel right at home. Every dish tells a story of comfort, care, and nostalgia, just like home-cooked meals. No matter what you crave, our menu is designed to make every meal feel like a warm embrace.

Step Into the Atmosphere of Drops Cafe

What makes Drops Cafe more than just a place to grab a drink? It’s the atmosphere. From the moment you walk through our doors, you’ll feel the difference. Whether it's the gentle hum of conversation, the aroma of freshly ground beans, or the soft background music that sets the tone—you’ll find a space that’s both relaxing and inspiring.

Our thoughtfully designed interior blends comfort with style: warm lighting, cozy corners, natural textures, and just the right touch of modern flair. Whether you're meeting a friend, working remotely, or enjoying a quiet solo moment, the vibe at Drops Cafe invites you to linger a little longer.

Craft a space like your home.

It all started with a simple dream; Drops Cafe was born not just as a coffee shop but as a heartfelt expression of warmth, comfort, and connection. The idea behind Drops Cafe came from a love for coffee, good food, and the joy of shared experiences.

Drops Cafe has been carefully designed to make you feel at home. The name “Drops Cafe” symbolizes the little drops of joy that make life beautiful.

We create your flavors.

Every guest who walks through our doors is not just a customer but a part of our story. We welcome you to come in, take a seat, and make yourself at home.

We wanted to craft a space where the first sip of coffee in the morning feels like a warm hug.

Sip on your favorite drink, and let Drops Cafe be your happy place. With warm lighting, cozy seating, and a touch of rustic charm, Drops Cafe is designed to make you feel at ease. Whether you are looking for a quiet corner to read or a lively space to chat with friends, we have got the perfect spot waiting for you.

At Drops Cafe, we’ve created more than just a café —we’ve built a haven where coffee, community, and creativity blend seamlessly into everyday life.

From the moment you walk through our doors, you’ll notice that Drops isn’t your typical coffee shop. Our interior is a thoughtfully designed balance of calm minimalism and inviting comfort. Natural light spills across wooden tables, soft music hums in the background, and the aroma of freshly brewed coffee wraps around you like a familiar blanket. Whether you're here to work, meet friends, or take a quiet moment for yourself, our space is designed to welcome you just as you are.

We take coffee seriously — not just as a beverage, but as a craft. Our baristas work with carefully sourced beans from ethical farms around the world, highlighting unique flavor profiles through precise brewing methods. Whether you prefer a rich pour-over, a silky flat white, or one of our signature seasonal drinks, every cup is made with intention and care.

But Drops Cafe is more than what’s in your cup. We offer a rotating menu of fresh, house-made pastries, wholesome breakfasts, and light meals that reflect both comfort and creativity. We partner with local bakers and producers to bring quality, sustainability, and a sense of place to everything we serve.

At its core, Drops Cafe is a gathering space — for thinkers, dreamers, artists, and neighbors. We host regular events, including live music, art showcases, and community talks, all designed to foster meaningful connection. Our café is a space where ideas are exchanged, friendships are formed, and quiet reflection is always welcome.

We believe that beauty lies in the details — in the ritual of making coffee, in the kindness of a smile, in the stillness of a morning shared with a book and a latte. At Drops Cafe, every visit is a chance to slow down, be present, and enjoy the simple things that make life richer.

So whether you’re a regular or visiting for the first time, we invite you to come as you are, take a breath, and savor the moment — one drop at a time.

Conclusion

Drops Cafe stands out as a modern coffee destination that blends quality, atmosphere, and innovation. With its commitment to freshly brewed beverages, creative menu options, and a welcoming environment, it offers more than just a caffeine fix—it provides a memorable experience for every customer. Whether you're looking for a quick pick-me-up or a place to unwind, Café Drops delivers consistently with flavor, service, and charm. As it continues to grow, Café Drops is well-positioned to become a beloved staple in the coffee community.

Drops Café is a delightful blend of creativity and caffeine. With every innovative drink and thoughtfully designed space, it invites customers to explore, enjoy, and indulge in something special. It’s not just a café—it’s a drop of joy in your daily routine. At the heart of Drops Café is a passion for people. It’s a space where local stories are shared, ideas are sparked, and connections are brewed daily. As much as it's about great coffee, it's also about building a strong, inclusive community—one cup at a time. Drops Café isn’t just keeping up with coffee culture—it’s setting the trend. We always bring the right vibe. 

[ancientgrainsteton]

Why Organic Hard Red Wheat Berries Are a Must in Any Health-Conscious Kitchen

Among the whole grains that offer both nutrition and taste, hard red wheat is the best. With its strong, nutty flavor and high gluten content, this is a breadwinner of a grain that home bakers, healthy cooks, and artisanal bread professionals all love. The highest rated for quality and sustainability are the USDA-certified organic hard red wheat berries by Grand Teton Ancient Grains, a farm-to-table company dedicated to purity and sustainability.

What is Hard Red Wheat?

Hard red wheat, specifically the Yecora Rojo type sold by Grand Teton Ancient Grains, is a spring wheat with high protein and superior baking quality. Its reddish color results from the dense tannin content of the outer bran layer, which also makes it have a more robust flavor than its white wheat relatives.

With high gluten development, it's perfect for bread baking, pizza dough, and other baked products that need a chewy texture and firm rise. It's also great as a whole grain foundation in salads, soups, and grain bowls.

Organic, Non-GMO, and Glyphosate-Free

Grand Teton Ancient Grains are unique in their commitment to purity. Their hard red wheat is:

USDA Certified Organic

Non-GMO and Glyphosate-Free

Planted without synthetic pesticides or fertilizers

Regularly tested for toxic chemicals such as Roundup and 2,4-D

This dedication means you're not only receiving awesome taste and nutrition but also guaranteeing your health and the environment.

Eco-Friendly Packaging and Bulk Options

Aside from responsibly growing their wheat, Grand Teton Ancient Grains is serious about sustainability. Their paper bag packaging is a plastic-free option that minimizes the environmental footprint. The bags are made to be strong, resealable, and breathable, ideal for long-term storage of grains without compromising freshness.

The wheat berries come in various sizes, ranging from an easy-to-use 2.5 lb bag for the first-time customer to a 48 lb bulk with free shipping in all 50 states in America.

Why Buy from Grand Teton Ancient Grains?

If you want to get your hands on high-quality hard red wheat that you can trust, Grand Teton Ancient Grains is your best bet. With a passion for soil health, regenerative agriculture, and transparent sourcing, they're providing more than a product, provide peace of mind.

Their Yecora Rojo hard red wheat berries have been a top choice among artisan bakers for their superior performance, depth of flavor, and reliable farming methods.

Ready to Take Your Pantry to the Next Level?

Whether you're milling your flour, baking sourdough, or simply looking for a healthy, filling grain for your meals, hard red wheat berries are a force to be reckoned with in any kitchen. With Grand Teton Ancient Grains, you receive outstanding quality, organic guarantee, and sustainable packaging in a single convenient buy. Discover your possibilities and order today at Grand Teton Ancient Grains. Your pantry and the earth will appreciate it.

[rashi-shaw]

Chironji Seeds for Cooking & Wellness | Shabari Naturals

Chironji Seeds, also known as Charoli, are a hidden gem of Indian kitchens and traditional wellness systems. At Shabari Naturals, we bring you handpicked, naturally processed Chironji Seeds sourced from forest-rich regions — offering both rich flavor and deep nourishment.

These small, almond-like seeds are most commonly used in Indian sweets, gravies, and traditional cooling drinks. With their mildly sweet and nutty taste, Chironji Seeds add a creamy texture to dishes like kheer, halwa, and pulao. Their ability to thicken and enrich recipes makes them a preferred ingredient for both festive and everyday meals.

Nutritional and Wellness Benefits

Beyond the kitchen, Chironji Seeds offer numerous wellness benefits. Rich in protein, healthy fats, and essential minerals such as calcium, iron, and zinc, they support overall health — especially skin, digestion, and bone strength. In Ayurveda, these seeds are known for their cooling and anti-inflammatory properties, making them ideal for summer remedies and calming the digestive system.

A traditional way to consume Chironji for health is by mixing it with natural multiflora honey. At Shabari Naturals, our raw multiflora honey is sourced from wildflower-rich regions and is packed with natural enzymes and antioxidants. When combined with crushed Chironji Seeds, it creates a soothing and nourishing tonic that may help with skin glow, energy, and immune support.

Chironji & Multiflora Honey – A Healing Duo

Pairing Chironji Seeds with multiflora honey is not just delicious — it’s therapeutic. This natural blend can be used:

As a morning wellness tonic

As a nourishing facial scrub

Or even as a pre-workout energy booster

This powerful combination balances sweetness, nutrition, and traditional healing, making it a perfect choice for modern holistic lifestyles.

Why Choose Shabari Naturals?

At Shabari Naturals Nashik, Maharashtra believe in purity, sustainability, and tradition. Our Chironji Seeds are ethically sourced, cleaned without chemicals, and packed to retain natural freshness. We also offer multiflora honey harvested from untouched forests — raw, unfiltered, and packed with natural vitality.

Bring home the wholesome power of Chironji Seeds and multiflora honey with Shabari Naturals — and discover the perfect balance of taste, health, and tradition. For more information call at +91 7588139871 or visit Shabari Naturals where products are available to buy online.

[artisanteseo]

Brew Like a Pro: Discover the Best Coffee Beans in India with Artisante

Coffee isn’t just a beverage — it’s a ritual, a mood-setter, and for many, the fuel that powers daily ambition. But every rich cup starts with one essential ingredient: exceptional coffee beans. At Artisante, we believe that the journey to a perfect brew begins with the best coffee beans in India, handpicked from farms that know how to cultivate quality, not just quantity.

The Secret’s in the Source : Artisante partners with local plantations nestled in the coffee-rich regions of Karnataka and Tamil Nadu, where altitude, soil, and shade-grown practices blend together to create a bean like no other. These beans are harvested with care, sorted with precision, and roasted in small batches to ensure freshness and depth in every sip.

Why Artisante’s Coffee Beans Stand Out : Single-Origin Goodness: No blends that dilute the experience. We offer beans sourced from single estates to preserve the integrity of flavor.Hand-Roasted Freshness: Each batch is artisan-roasted, bringing out complex notes of chocolate, citrus, or spice—depending on the variant you choose.Sustainably Sourced: Our farmers are paid fair prices, and our beans are grown with respect for the environment.Brew Like a Barista at Home : Whether you’re a pour-over purist, a French press fan, or a moka pot maven, Artisante’s coffee beans are made to shine through any method. With medium to dark roasts, they deliver a full-bodied experience, striking the perfect balance between boldness and smoothness.From the Hills to Your Cup : When you choose Artisante, you're not just buying coffee — you're investing in a story. A story that begins in misty hill farms, journeys through meticulous roasting, and ends in a warm mug between your hands.

Explore our curated collection of premium Indian coffee beans at Artisante.in and take your brewing game to the next level. Because good mornings start with great beans.

Best Healthy Hot Chocolate Options You Can Explore From Artisante’s Collection :

Are you a hot chocolate fan, then below are the healthy hot chocolate options you can explore of Artisante which are as follows :

Java City Blend Coffee

Crafted for true coffee lovers, this aromatic blend offers a rich, full-bodied flavor with smooth, chocolatey notes and a hint of nuttiness. Perfect for your morning ritual or a midday pick-me-up, Java City Blend promises a café-style experience right at home. Freshly roasted and packed with care, it's a must-try for anyone who craves quality in every cup. And if you wish to try Artisante’s Java City Coffee Blend then you can find it at best coffee beans in india.      

Monsoon Malabar

Renowned for its bold, earthy flavor and low acidity, this unique coffee is monsoon-aged to perfection, giving it a rich, mellow profile with hints of spice and chocolate. Ideal for those who love a deep, intense brew, Monsoon Malabar offers a taste of tradition with every aromatic cup. Freshly roasted and packed for true coffee connoisseurs. And if you wish to try Artisante’s Monsoon Malabar then you can find it at best coffee beans in india.           

Mysore Nuggets

Sourced from the finest estates of Karnataka, this premium Arabica brew is celebrated for its large beans, smooth body, and rich, chocolatey flavor with floral notes. Crafted for true coffee enthusiasts, Mysore Nuggets promises a luxurious and aromatic coffee experience in every sip. And if you wish to try Artisante’s Mysore Nuggests then you can find it at best coffee beans in india.     

Apart from the above best coffee beans in india, there are many other options in terms of almond butter dark chocolate. And when it comes to chocolates there are only some fine brands who cater your demands in a right way. And Artisante is a one-stop solution when it comes to best dark chocolate in india online, buy chocolate gift boxes, buy vegan chocolate online india & artisante chocolates that you can explore on their website.

To Know More: https://artisante.in/collections/buy-best-coffee-beans-powder-online-india