Okanagan Specialty Fruits has received U. S. Department of Agriculture (USDA), U. S. Food and Drug Administration (FDA), Canadian Food Inspection Agency (CFIA) and Health Canada (HC) approvals to begin marketing their Artic ® brands of non-browning apples.
Expect non-browning apple slices in a market near you from their Artic ® Golden and Artic® Granny varieties. These apples will rot and can suffer from bacterial or fungal infections just like your locally grown natural apples. The GMO part was the removal of a naturally occurring enzyme which aids oxidative browning.
Not sure if this is intended for those folks who don’t know how to slice an apple, scared of sharp instruments, or just cause science is great and really smart people can’t resist toying with natural products.
There comes a time when tolerance just isn’t acceptable. I can look the other way when the table of kids next to us breaks out their selfie sticks. I can slam on my brakes when the Smartphone Heads Down college age kid doesn’t even look up when walking into a cross walk. I can even giggle a little when they line up at an order entry kiosk to order their meal even though there are people at the counter waiting to take anyone’s order. Who doesn’t realize that the push for self-driving cars comes from the Millennials’ basic lack of driving skills and greater interest in being tethered to their texting device? The added expense for those conveniences are borne by those of us who can parallel park, who actually understand how to set and use the rear view and side view mirrors to avoid blind spots. It is so bad they aren’t even embarrassed, safety in numbers.
But enough is enough. There has to be a GoPro YouTube video with accompanying step by step pictures of how to make and bake a cookie available if not a couple of hundred. Now along comes ChiP a Keurig style, Wi-Fi controlled counter top oven to bake a cookie. Maybe these kids need to move out of their parents’ home, or pay down their student loans instead of wasting their allowance on these gadgets. They are so afraid of making a mistake that they have to buy bullet proof, professionally tested gizmos. True learning occurs in the face of failure. There is no pride in pushing a button; bragging that you know which button to push only reinforces my lack of confidence.
God help us if we have to depend on this generation.
It was a tough garden season this year, a lack of rain coupled with an explosion in the number of local woodchuck, deer and other garden pests wrecked havoc on many in the area. Fortunately, I installed drip irrigation a few years ago and was able to water my garden easily but the wildlife were the major beneficiary.
I planted 24 feet of cucumbers and didn’t harvest a single one as woodchucks chewed the plants to the nub as soon as they started to flower, on one occasion I watched as the woodchuck surveyed the crop before I could chase him off. We did get one meal of green and yellow beans only to find the plants completely shredded the following morning, looked like deer predation. As the tomatoes ripened they would be eaten from the bottom up, initially suspected the woodchuck but as the damage got higher and higher deer and perhaps crows became the suspected predators.
A friend from Wisconsin suggested a simply design for a hoop house:
- 6 1/2″ x 10′ FGG CPVC-CTS
- 12 3/4″ x 1′ PVC
- 16 Plastic Clips
- 33″ 3/4″ Netting
I bought the PVC at Home Depot, the Plastic Clips at Staples and the Netting from A M Leonard. The 3/4″ PVC is pushed into the soil at 4′ intervals on either side of the raised bed and then the 1/2″ FGG 10′ sections are simply inserted into the 3/4″ PVC. The netting was left over from another project and was much wider than it really needed to be (12 to 14 feet wide would be sufficient) but certainly effective. The clips didn’t need to be sturdy and are only used to help hold the netting in place. It cost around $60 to protect the 4′ x 20′ raised bed shown above. Next spring I will use the hoops with greenhouse film from Growers Supply to get a jump on the season then switch to netting once the thought of frost has passed then back to film to extend the fall season.
I am afraid the predators are still cleverer than I but perhaps they will move on to easier picking. I don’t need to be the cleverest, just cleverer than my nearest neighbor’s garden.
We recently attended a birthday party for an old friend, even older than my brother, in Madison Wisconsin. This is a nice time of year to visit south central Wisconsin. Abnormally, the weather wasn’t too hot or humid but they were deluged with rain this year, I have never seen green grass in late August before like this.
We stayed at a hotel in Middleton, Wisconsin very near to our former house and where we worked so many years ago. At breakfast there was a rush to the windows and I turned to see these four walking out of the fog:
Sand Hill Cranes
Le Florimond reigns as the best value for price in Paris, hands down. They don’t take online reservations, they aren’t on Open Table or The Fork, you have to call 18.104.22.168 for a reservation. The good news is that Laurent speaks excellent English among a few other languages. He also manages the best front-of-the house I have ever eaten in, including multi-starred restaurants.
If you go, tell them that Bubar sent you. It won’t get you any better treatment, Laurent treats everyone as a long-term valued guest in his house, but it will put a big smile on his face. Give him a big hug for me.
Pascal Guillaumin commands the kitchen, turning out perfectly prepared meals using the freshest, most local products available in Paris. There are a few recurring regulars ( his grandmother’s stuffed cabbage) on the menu but the chalkboard changes every Thursday. Last time we were there for lunch, in a packed house, I was the only one who didn’t order the stuffed cabbage; seated by an elderly gentleman who looked at us and said ‘I knew his grandmother’. Although the restaurant is a favorite in all of the English tourist guides, there is a very local, loyal French group of patrons; they have been in the 7th for over 20 years. Cuisine is spot on and the service is top-notch. They haven’t fallen into the trap of chasing Michelin Stars, the price for value remains one of the greatest consumer values in all of France. I have been eating there for 18 years and hope to eat there for another 18.
19, avenue de la Motte-Picquet
TEL: 33 (01) 22.214.171.124
Frequently I see heavily damaged plants in the garden that should be quickly put out of their misery. Yet, optimism reigns or perhaps I am too lazy to bend over and apply the final indignity to a simple vegetable that only wants to reproduce.
While on an extended road trip one of the many woodchucks being feed by our neighbors decided that cucumber leaves were the best greens available. We will see if being around for the rest of the summer is sufficient to keep the little darlings away and provide a chance for the cucumber to fulfill its destiny. Me, I just want to make pickles.
Picking the daily quotient of salad greens for lunch I came across a Nursery Web Spider in the spinach. They are an ambush style hunter waiting to strike insects as large are bees or even bumblebees.
Pisaurina mira – Front View 7 June 2016
Pisaurina mira – Rear View 7 June 2016
I buy tomato sets at the greenhouse, they do a better job at seeding and nurturing until it is time to plant. However, there is often more than one plant per container; historically I would separate the plants and plant both but this year the roots were just too intertwined and separating would end up damaging both plants. With a pair of scissors, I snipped the smallest plant at soil level and put it in a small glass of water.
Extra tomatoes cut from seeding container 27 May 2016
I would leave the glass of water outside during the day to make sure the cuttings had plenty of sun. Five days later:
Rooting bonus tomatoes 1 June 2016
I planted the bonus tomatoes in separate pots filled with a starter mix the next day; they will sit out this way for a week or so before planting. Should have tomatoes in 8 to 10 weeks.
Bonus tomatoes planted 2 June 2016
Bulli is here for you. In Adrian Bulli’s own words:
“We already have lots of information. What we really need is knowledge”
“The better you think, the better you create”
“There are millions of new things, but only a few are relevant”
“There is not a world reference for the history of cuisine. That’s because cooking, research centers and universities have never worked together. It’s time to change this”.
Bullipedia is coming and any chef of any level will be able to benefit from it. “Bullipedia is a professional tool created to increase chefs’ knowledge and creativity. Bullipedia seeks to gather all the culinary information available in printed and online publications, and organize it in a clear and accurate way in order to transform that information into knowledge. Bullipedia wants to go beyond Internet search engines such as Google and Yahoo, and encyclopedias like Wikipedia.”
Bullipedia’s content will be structured into 5 main groups:
- Cooking Tools
- Cooking Techniques
- Cooking Creations
Not sure when it will be available but I will let you know as soon as I see it online.
Reading an article on Food52 about milk I came across this alarming comment regarding the vagaries of State based regulations:
“States make their own laws when it comes to the regulation of raw milk sales, with seven states outlawing its sale directly to consumers as of October of last year. Because it is potentially dangerous, federal law prohibits the distribution of the raw milk across state lines unless it is in transit to be pasteurized or used to make aged cheese.”
Said another way, 39 States allow some form of raw milk sales, another 4 States allow sales for pets only. Boy, I hope the anti-gun lobby doesn’t see that “potentially dangerous” is justification for Federal Law.
Perhaps Senator Ayotte needs better staff support or they were on coffee break and missed the poorly made State decisions thereby failing our Senator’s desire to declutter State Agriculture regulations and laws:
“After hearing from New Hampshire food and agriculture stakeholders who raised serious concerns about the implications that a patchwork of state labeling laws would have on interstate commerce, as well as on consumers who could experience increased prices because of those different laws, I supported a procedural motion to advance consideration of the measure.“
I would never suggest that the Senator’s support for the anti-GMO labeling law was driven by the Republican National Party (RNC). I would never suggest that the Senator favors the RNC over the citizens of New Hampshire.
I would also never suggest that the RNC favors its leadership over their own delegates, I will leave that to CNBC. I would suggest that the RNC decision to not adopt Roberts Rules of Order for their convention is strikingly similar to Senator Ayotte’s decision to support a bill that would be opposed by 90% of the population if put to a vote, instead voting to apply a Republican led squelch.