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Why Aren’t Figs Considered Vegan? | TASTE
Sorry if this ruins figs for you.

Like those of dumplings and sandwiches, the definition of veganism isn’t set in stone. Some practitioners eschew honey and sugars refined with animal-bone char, since both involve products derived from animals. Others avoid Italian aperitifs like Campari dyed with carminic acid, which is derived from crushed beetles. And then there are figs, which in and of themselves are obviously not animals, but are technically in part derived from them.

Botanically, figs aren’t fruits; they’re flowers that bloom internally, and like many flowers, they’re pollinated and propagated by insects. Specifically, fig wasps, one unique species per each of the 8,000 or so species of fig.

In the last days of her life, the female fig wasp subsists solely on figs before climbing through the tiny opening of one inverted flower to lay her eggs. Having accomplished her evolutionary purpose—not to mention having ripped off her antennae and wings when she squeezed her way inside the fig’s narrow entry—the wasp dies inside the fig while her babies gestate. Once hatched, the larvae wriggle free of the fig to continue the cycle of life. But the mother wasp is enzymatically digested by the fig until it becomes one with the plant that killed it and birthed her young. The whole routine is gross enough to turn some vegans off of figs completely, though of course this varies from person to person. But don’t worry—those crunchy bits in a fig are seeds, not wasp limbs. At least, most of the time."
fig  fruit  vegan  2019  campari  food  insects  wasps  flowers 
april 2019 by robertogreco
Forget Poppies, Ojai’s Pixie Season Is the California Nature Event to Know - Vogue
"Ojai pixie season is here. Along Main Street, the red banners are strung up between the arches of the shopping arcade. Fruit stands greet you as you drive into town. And wherever you go, the floral, honeyed scent of pixies floats through the air.

Ojai is the only place in the world where pixies are grown. The citrus fruit is native to this region, but is actually the result of science, not nature. Researchers at UC Riverside developed it inside a lab in the 1950s, and released the hybrid crop to the public in 1965. However, due to the fruit’s asymmetrical shape and irregular picking season, experts never thought pixies would hold commercial value.

Boy, were they wrong.

The cult of the pixie took off in the late 1990s, when local growers realized they were sitting on a goldmine. With a bit of clever marketing, the wondrous, elusive fruit from southern California soon became sought after by wholesalers around the world (in Japan, they have a rapt audience). Still, it’s safe to say no one loves the pixies quite like Ojai.

Pixies are a notoriously fussy citrus: they only come out for a few weeks each year. And they depend on a very particular kind of microclimate (hot summers alternating with cool evenings)—exactly the conditions that Ojai provides. For residents, the yearly arrival of the tiny, seedless fruit is cause for city-wide celebration.

During pixie season, which lasts from mid-March through the end of April, the fruit’s star quality is in full force. Chefs in Ojai go wild: Chocolate dipped pixies. Pixie cheesecake. Pixies in a salad. Pixie cocktails. Pixie-flavored frozen yogurt. Pixie kombucha.

At Azu, a Mediterranean bistro on Main Street, it’s normal to sit down to a full meal with pixie in every bite. Chef Noah del Toro has a special this month: pan-seared sea scallops on a bed of grilled pixie-fennel risotto. Dessert is pixie jello layered with smooth panna cotta. The restaurant’s brewery, located four blocks down the road, has a signature white ale. Its flavor? You guessed it, pixie.

But for all its marketability, the path to pixie prosperity hasn’t been easy. At Friend’s Ranch, a family-owned citrus farm that ships giant cases of pixies to homes and businesses all over the country, the work is ongoing. Flood, drought, and rare overnight freezes can turn a citrus grower’s life upside down, and Emily Ayala, the fifth-generation matriarch of the business, has witnessed them all first-hand.

“This is the first year in eight years that we’ve had a normal rainfall,” she explains gleefully. “It’s like money falling out of the sky.” By all accounts, this is a much happier year than 2018, when her crop suffered from the after-effects of the deadly Thomas fires. That is, what was left of it—following the blaze, Ayala said she lost 15 percent of her acreage in Matilija Canyon. As with any agriculture business, nature remains the ruler.

Ayala, a mother of two, has a warm, focused presence among the clatter of sorting machines and air vents. The entrance to her bright turquoise packing house on Highway 33 doubles as a storefront where visitors can pick up jars of orange blossom honey, or souvenirs like pixie-themed tin lunch boxes. All of the merchandise is laid out on the surface of a rusted flat-bed wagon.

“Every time I get mad at our PVC lines breaking, I think how my grandfather was using that wagon to haul buckets of water to every tree, all summer long,” she says. “It was back-breaking work.”

Drudgery is how citrus farmers would describe it, but the sheer beauty of Ojai helps offset the stress. It’s easy to see why so many choose to live here. A leisurely drive on the backroads of Ojai packs a punch. On the east side of the valley, tranquil Grand Avenue feels plucked right out of southern France. Thick stone walls hem lush citrus fields, and sunlight filters through swaying California pepper trees. You’ll also want to leap out of the car and go frolicking through endless rows of symmetrical pixie and orange trees, but don’t (the groves are closed to visitors).

The abundant pixie groves are particularly striking when you consider that in a few weeks, the fruit will all be gone. Much has been made of Ojai’s spiritual attributes, and places like Krishnamurti Foundation and Meditation Mount shouldn’t be overlooked. But showing up in April for the pixie harvest, it’s hard not to get swept up in the swell of joy that knits this valley together. The pixies are a fleeting pleasure, and that’s exactly what makes them so special."
oranges  fruit  ojai  california  2019 
april 2019 by robertogreco
14 Store Bought Vegetables & Herbs You Can Regrow - YouTube
"I am regrowing 14 store bought Vegetables and Herbs. These 14 vegetables and herbs are very easy to regrow. You can either grow these indoors, outdoors, or near your kitchen window."

[via: https://twitter.com/rmartinez2209/status/1117200495934885891 ]
plants  classideas  gardening  vegetables  fruit 
april 2019 by robertogreco
U.S. Department of Agriculture (USDA) Pomological Watercolor Collection
"The USDA Pomological Watercolor Collection documents fruit and nut varieties developed by growers or introduced by USDA plant explorers around the turn of the 20th century. Technically accurate paintings were used to create lithographs illustrating USDA bulletins, yearbooks, and other series distributed to growers and gardeners across America.

Fast Facts:

• Time period: 1886 to 1942, with the majority created between 1894 and 1916.
• Content: 7,584 watercolor paintings, lithographs and line drawings, including 3,807 images of apples.
• Fruit origins: The plant specimens illustrated originated in 29 countries and 51 states and territories in the U.S.
• Artists: The paintings were created by approximately twenty-one artists commissioned by USDA for this purpose. Some works are not signed."
archives  art  food  illustration  fruit  nuts  drawing  lithographs 
february 2019 by robertogreco
Dr Sarah Taber on Twitter: "Red Delicious was A+ in its original incarnation. Then folks kept grafting from bud sports (=sometimes a tree throws a branch that's a little different, it's normal) w darker & darker fruit. Selected for color instead of qualit
"Red Delicious was A+ in its original incarnation. Then folks kept grafting from bud sports (=sometimes a tree throws a branch that's a little different, it's normal) w darker & darker fruit. Selected for color instead of quality. 100+ yrs later we now have purple foamballs.

[quoting: "If I had a time machine I would 100% make sure that the person who named the Red Delicious apple was brought to justice"
https://twitter.com/faithchoyce/status/1055944025121771520]

(2/) Weirdly this makes some evolutionary sense. When confronted w a variety of otherwise identical fruit (say, bins of apples at the store), humans go for the darkest red ones.

In nature, that's how you eat the ripe ones & leave bb fruit to mature.

(3/) So. All other things being equal, if you have multiple apple varieties at the store, the darkest red ones tend to sell the fastest. It's not hard to see how that wound up being the priority for deciding which Red Delicious variants to graft.

(4/) Tl;dr a lot of the stuff that the food movement blames on "bad agriculture" or w/e is ... really just the result of a lot of micro-scale human decisions that made sense on their own. Then they snowball into something weird.

(5/) Also when I worked in fruit breeding the weirdest thing would happen. Us in the breeding program would wind up with our favorite cultivars. We liked the ones with a lot of flavor: strong, balanced acidity & sweetness with a lot of aroma.

(6/) There was this one blueberry that had this amazing rich flavor. Thick, jammy with a little bit of blackberry to it. mmmmmm

(7/) But when we actually did the flavor testing? Let civilians eat our new berry crosses?

They LOOOVED the most watery, insipid, shitty berries. Kept giving them top marks, and our favorite big-flavor berries always wound up in the middle.

(8/) IIRC the top-testing blueberry from that program during my time there was Meadowlark. Bless its heart, it's a great bush- but the fruit is a bland-ass water bean. Its max flavor level is a faint whiff of violets.

(9/) Anyway, it seems like every other thinkpiece about ~food these days~ has obligatory remarks on how The Scientists Are Breeding Crops For Durability Instead of Flavor.

lmao fuck that, we keep TRYING to breed for flavor & getting sabotaged by y'all on the taste panels

(10/) Again, there's some really complex human systems stuff going on in our produce markets. Like asking why so many ppl seem to prefer bland fruit. We'd really be able to help ourselves out if we actually ... looked at that?

(11/) But it wraps the story up in a neat little bow to blame ~science~ so sure let's do that instead.

-cut to scientists hissing Gollum-style over the 3 good berry plants from their field trials that never made it to market because The People Have Spoken- 🤣

(12/) Hrmmm replies have turned into a "let's hate on the plebes who don't appreciate fruit like ~we~ do" sesh.

The entire point of this thread was, there's a HUGE spectrum of flavors out there most of us don't ever encounter & we don't know what we don't know.

(13/) Statistically speaking, MOST OF US in the ol' u s of a are secretly one of those majority of people who like shitty bland fruit, AND WE'LL NEVER KNOW IT."
fruit  science  agriculture  2018  sarahtaber  apples  blueberries  grafting  flavor  food  selection  humans  berries  blackberries 
october 2018 by robertogreco
Did a fig tree grow out of the remains of a Turkish Cypriot man missing since 1974? - Cyprus Mail
"News was spreading fast on social media and foreign media over the weekend that a missing Turkish Cypriot man’s remains from 1974 were uncovered after a fig tree grew out of a seed in his stomach.

The story initially published in Turkish newspaper Hurriyet last week has been picked up by the British tabloids, MSN and other outlets. According to the MSN account, Ahmet Hergune was killed in 1974 but his body was not discovered for decades until the fig tree connection.

“It was eventually discovered because the tree which grew from him was unusual for the area. Incredibly, the dead man had been taken into a cave with two others and both of them had been killed by dynamite that was then thrown in after them,” the report said.

“Yet the dynamite also blew a hole in the side of the cave, allowing light to flood into the darkened interior which in turn allowed the fig tree to grow from the man’s body.”

It goes on to say the tree was spotted in 2011 by a researcher who was curious as to how the tree had ended up in the cave and especially in a mountainous area where it was not usually found.

“While carrying out his research and digging around the tree, he was then horrified to find a human body underneath and raised the alarm. On digging further, police recovered a total of three bodies.”

The tale is fascinating but not quite an accurate description, according to Cyprus Mail sources close to the Committee on Missing Persons (CMP) on both sides of the divide.

But there is also much more to the story than was gleaned either from the short news reports, or the information obtained by the Cyprus Mail from the CMP sources.

According to the CMP sources, the case dates back to 2006 when the committee received information that there were Turkish Cypriot remains – three people – in a cave close to the sea and they went to excavate in accordance with their mandate.

The Cyprus Mail sources said it involved cave close to a beach in Limassol, and indeed there was a fig tree that had grown out of the cave. Over the years the tree had grown to the point where it caused the roof of the cave to collapse.

The entrance to the cave itself was underwater and blocked off due to the dynamite blast but the roots of the tree were inside the cave – some three metres down – and the tree had grown there for decades.

The remains of the three Turkish Cypriots, the sources said, were found several metres away from the tree roots during the excavations, suggesting it did not grow from a seed inside the deceased man. “There were similar news reports at the time that the tree had grown from the remains,” said one source.

Sources in the north close to the CMP also concurred that the remains were found away from the tree, adding that scientifically it was not possible that it happened the way it was related by the family. “It’s their belief,” the sources said. They added that sources said Hergune’s family wanted to believe that it happened that way. “It helped them with finding closure.”

Hergune’s sister Munur Herguner, 87, said, according to the MSN account: “We used to live in a village with a population of 4,000, half Greek, half Turkish. In 1974, the disturbances began. My brother Ahmet joined the Turkish Resistance Organisation (TMT). On 10th June, the Greeks took him away.”

She added: “For years we searched for my brother in vain.”

But she said that unknown to her, the grave had ended up being marked by the fig tree that grew from the seed in his stomach.

“The tree was spotted in 2011 by a researcher who was curious as to how the tree had ended up in the cave and especially in a mountainous area where it was not usually found,” the report goes on.

“While carrying out his research and digging around the tree, he was then horrified to find a human body underneath and raised the alarm. On digging further, police recovered a total of three bodies,” it added.

Munur Herguner said her brother was believed to have been the one that had eaten the fig, and blood samples from her family matched DNA fragments which confirmed it was her brother’s final resting place.

“As detectives investigated the killing, they discovered that the brother Ahmet and the other two had been killed by dynamite in the cave, and the blast had made a hole in the cave that let in light. He had apparently eaten the fig shortly before he died,” the report added.

His sister said: “The fig remnants in my brother’s stomach grew into a tree as the sun crept into the cave through the hole made by the explosion. They found my brother thanks to that fig tree.”

But there is even more to the story.

Turkish Cypriot journalist, author and peace activist Sevgul Uludag recounted the tale in 2008, two years after the find and just before the funeral of the three Turkish Cypriots whose remains had since been identified by the CMP.

Uludag was visiting by chance the same beach without making the connection between the ‘fig tree’ story from 2006 and the location she was currently at, Ayios Georgios Alamanos, until someone mentioned the connection.

According to her account, back in 1974, Ahmet Cemal was taken by three Greek Cypriots from the coffeeshop of the village Episkopi and was taken here to be killed together with Erdogan Enver and Unal Adil who were taken from the Chiftlik area of Limassol. According to Uludag, there was no entrance to the cave inside the rocks from land, so the three must have been brought by boat.

“The last thing Ahmet Cemal ate that day on the 10th of August 1974, was figs from his garden. But these were `Anadolidiga` type of figs, growing in his garden. This type of fig did not grow anywhere – it could grow in Episkopi and it only grew if it liked its soil… So the fig tree growing with hundreds of roots from the cave and coming out at the top of the cave and showing where the `missing` Turkish Cypriots were, this type of a fig tree called `Anadolidiga`,” she says.

Uludag observes that an ordinary person would not notice the significance of that fig tree on the beach but the beach was also a favourite beach for Xenophon Kallis, a Greek Cypriot, and head of the foreign ministry’s humanitarian affairs directorate who was deeply involved in missing persons issue, so in essence not some random person as related by the media over the weekend.

“Gradually as the fig tree grew, Kallis noticed the change in the scenery on the beach. What was that fig tree doing there? Kallis checked old photos he had of this beach – he drove for kilometres on this coast but there was no sign of another fig tree. And there was no place for the birds to perch on to poo inside the cave – the whole area was rocks and shinya,” wrote Uludag.

She said he discovered the fig tree was of the type `Anadolidiga` and as he deepened his research, he found out that the three Turkish Cypriot `missing`, among them Ahmet Cemal from Episkopi, was killed and buried in that cave.

“When the dynamite exploded [at the time], the UN had heard and had made a report about it. And Kallis discovered that the last thing Ahmet Cemal ate was `Anadolidiga` figs from his garden,” added Uludag.

“Maybe this `Anadolidiga` fig tree grew because of the last meal of Ahmet Cemal – maybe the bats had eaten this type of fig and came to the cave or maybe there is another explanation. But whatever the explanation, what was important was that this fig tree led Kallis to finding these `missing persons`. The fig tree had shown him the way…”

Uludag’s full account here:

https://www.stwing.upenn.edu/~durduran/hamambocu/authors/svg/svg2_13_2008.html "
plants  trees  figs  entanglement  2018  cyprus  1974  conflict  archaeology  morethanhuman  multispecies  fruit  closure  turkey 
september 2018 by robertogreco
Drupe - Wikipedia
"In botany, a drupe (or stone fruit) is an indehiscent fruit in which an outer fleshy part (exocarp, or skin; and mesocarp, or flesh) surrounds a single shell (the pit, stone, or pyrene) of hardened endocarp with a seed (kernel) inside.[1] These fruits usually develop from a single carpel, and mostly from flowers with superior ovaries[1] (polypyrenous drupes are exceptions). The definitive characteristic of a drupe is that the hard, "lignified" stone (or pit) is derived from the ovary wall of the flower—in an aggregate fruit composed of small, individual drupes (such as a raspberry), each individual is termed a drupelet and may together form a botanic berry.

Other fleshy fruits may have a stony enclosure that comes from the seed coat surrounding the seed, but such fruits are not drupes.

Some flowering plants that produce drupes are coffee, jujube, mango, olive, most palms (including date, sabal, coconut and oil palms), pistachio, white sapote, cashew, and all members of the genus Prunus, including the almond (in which the mesocarp is somewhat leathery), apricot, cherry, damson, nectarine, peach, and plum.

The term drupaceous is applied to a fruit which has the structure and texture of a drupe,[2] but which does not precisely fit the definition of a drupe."
fruit  classideas  stonefruits  peaches  vocabulary  botany  plants  science 
march 2018 by robertogreco
The Rhythm of Food — by Google News Lab and Truth & Beauty
"How do we search for food? Google search interest can reveal key food trends over the years.

From the rise and fall of recipes over diets and drinks to cooking trends and regional cuisines."
classideas  food  visualization  dataviz  google  seasons  search  fruit 
july 2017 by robertogreco
Jamba Juice Just Got Some Serious Design Cred | Co.Design | business + design
"Along the main drag in Pasadena's historic downtown core, Jamba Juice has opened its newest store. When you step inside, the expansive space—with its terrazzo floor, sinuous oak bar, minimalist European furniture, and seafoam-green walls adorned with relief sculptures of fruit—looks more like a chic restaurant than its sterile brethren populating strip malls and food courts across the country. Designed by the prominent L.A. firm Bestor Architecture, the Innovation Bar, as it's known, represents Jamba Juice's first-ever concept store and a foray into design experimentation as a way to lure customers.

"All retail companies, especially brands that are 20 to 25 years old, have to find ways to stay relevant and keep from getting tired," says David Pace, Jamba Juice's CEO. "It's how do we go out there, try some things, experiment, and look at the business, design, and products differently. This was put into place to test current assumptions."

The past few years have been rocky for the smoothie brand, which has been shedding unprofitable stores and has switched to a franchise model to cut costs to stay financially healthy. Amid those changes has been an interest to stoke more consumer interest in the brand. After consulting with 2x4, a New York–based design studio, Jamba decided to build out a concept store.

"They wanted it to feel more like a part of the community rather than a mass experience that gets rolled out," says Georgianna Stout, a partner and creative director at 2x4. "What we've been seeing in all retail experiences—not just in food—is that it's such a competitive market now. If you think of Amazon, you can get anything in a day, from hardware to diapers to food. In general, people who are competitively part of those same markets are needing to rethink their retail spaces to differentiate them. How do you appeal to someone who's used to a mass experience? How do you get customers to come in and stay? We worked to think about the social experience in a store and to make the environment more appealing and comfortable."

Stout and Jamba Juice admired Barbara Bestor's ability to create environments that feel vibrant and fresh, but not in an artificial way—her most recognized work includes Intelligensia Coffee and the splashy headquarters of Beats by Dre. So they didn't give her a specific rubric for the space so much as a general sensibility. "If you walk in the door and say, 'Wow, I can't believe it's a Jamba Juice,' that was almost the brief," Stout says.

To Bestor, the challenge lay mixing local influences and the brand's core identity to create something that spoke to the notion of freshness, an important attribute considering that the store's main products are cold-pressed juice (not the sugar-laden smoothies for which Jamba has become known) and healthy meals.

"In the coffee world, there's a focus on using design as an expression of authenticity, caring for the customer, and adding some delight for them," Bestor says, noting that while ultra-fancy third-wave coffee shops have become the norm in many cities, juice is following suit. "As architects, it’s exciting to look at an established brand and be able to try out ideas to explore 'connoisseurship' of its product."

When Bestor began looking at the brand's current identity, she saw some similarities to the super-saturated oranges, magentas, and teals that L.A. designer Deborah Sussman used in the 1980s. "If you look at how Jamba shows themselves with color—which is embracing it—what would be a way to tune color to a newer palette? What says 'natural, fresh fruit' today?" To that end, she kept the palette vivid, but more organic: light greens, natural woods for the bar and furniture, and a floor made from river pebbles embedded in concrete.

The space is located on a historic street with a landmarked facade, and while there were no laws dictating what Bestor had to do inside—the exterior had to stay the same—she tried to pull some of the exterior influences indoors. The building was originally built as a drugstore in the 1940s, so she decided to incorporate a traditional tin ceiling and used deep moldings to adorn the walls.

The real showstoppers in the space are supergraphics of fresh fruit—which were designed by Bestor Architecture—that cover some of the walls and also cycle through digital screens. "It was about scale and making really big, visceral impressions," Bestor says. "It gets across the idea of naturalness and freshness but in a contemporary way."

When customers come in, they can order food from iPads in the front of the store, pick things from a grab-and-go shelf, or order from the cashier. One of the biggest differences in the customer experience is being able to sit in the store. To get people to linger, Bestor looked to the design of Viennese cafes from the 19th century. There are a handful of tables, bar stools, and a banquette upholstered in leather that offer places to sit. There's also Wi-Fi in the space.

"I call it 'slow casual,'" Bestor says.

On the menu, Jamba Juice is experimenting with different types of cold-pressed juice at a higher price than it typically sells its products (about $8 a bottle) and healthy complements, like quinoa salads. While the store is a one-off and Jamba doesn't have any plans to create more like it at the moment, it's using the space to test the idea of opening regionally inspired retail spaces, much like Starbucks did with its Reserve line. And some elements that do well in the Pasadena location, like menu items, could be rolled out nationally.

"When your designed space reinforces that you’re about customization and not 'one size fits all,' customers can say it’s kind of my local shop, it's different," Pace says. "But if you stamp out a New York City shop just like one in Albuquerque and there's no customization, there’s where people start to feel worried. Customers want to see convenience, personalization, and new taste profiles. . . . In this business, you always have to reinvent yourself.""
barbarabestor  jambajuice  design  interiors  via:jarrettfuller  deborahsussman  2016  murals  pasadena  architecture  fruit  graphicdesign  graphics  losangeles 
july 2016 by robertogreco
Why asking for a lime isn't so easy in Spanish-speaking countries | Public Radio International
"Almost every Spanish-speaking country has a different set of definitions. In Spain, historically people have called limes limones verdes, or green lemons; in Mexico the term is limon or lima, depending on the person.

In Chile there is no word for lime: "The word for lemon is limon, as it is in most other varieties of Spanish. The word for lime doesn't exist really," said Scott Sadowsky, a professor of Chilean linguistics at Universidad de La Frontera, in Temuco, Chile. "That's due to the fact that there really is nothing like a lime here. Every once in a while, someone will download a recipe from the Internet and you will see it translated as lima, which is more or less a literal translation from English, and people will normally shrug and just use lemons."

Some Spanish speakers even flip the English definitions of lemon and lime: "A Bolivian and an Ecuadorian and a Venezualan and a Salvidoran all said to me that in their experience limones are sour and green and smaller than our lemons. And that lima for them is a larger fruit that is sweet and yellow." explained Terrell Morgan, a professor of Hispanic linguistics at Ohio State University. "And so it's as if the colors are completely opposite from what they are in English."

And what about the famous capital of Peru, Lima? In fact the name has nothing to do with limes, but comes from an oracle or limaq that used to live in the area.

This all makes sense, considering that lemons and limes are not native to any Spanish-speaking country, or even their own species of fruit.

"Citrus appears to have originated in southeast Asia — China and northern India — and then citrus has been moved around the world." explained Tracy Kahn, a specialist in citrus at the University of California, Riverside. Originally there were four basic species that were cross-bred, creating the many kinds of lemons and limes that exist today.

"Lemons and limes are actually hybrids. So a citron, which is one of the basic species, was crossed with a small flowered pepita, and that generated what we think of now as small fruited limes, things like the Mexican lime or key lime."

The variety called the Mexican lime, that is now an intergral part of South American cuisine, was brought from southeast Asia to Spain by the crusaders, and then to South America by the conquistadors.

Though they traveled far, historically, these citrus varieties weren't all sold in the same place, so Spanish-speakers didn't need different words. Today they do. When Spanish-speakers go to the grocery store there are a host of citrus options and American-based brands that boast lima-limon flavors, and it seems more and more speakers are shifting to lima.

"I think it's a recent phenomenon in the Spanish-speaking world that now there are both green and yellow fruits. And so in some places they have given it the name lima even though it may not have existed a while back," explained Morgan.

There's now even a song about limas y limones that is popular in Mexico:"
fruit  citrus  language  spanish  español  2015  limes  lemons  chile  venezuela  elsalvador  ecuador  spain  españa 
december 2015 by robertogreco
old fruit pictures (@pomological) | Twitter
"i'm a bot tweeting random images from the pomological watercolor collection in the usda's national agricultural library. unofficial. my dad is @xor."

[images: https://commons.wikimedia.org/wiki/Category:USDA_Pomological_Watercolors ]
fruit  twitter  watercolors  paintings  art  bots  archives 
december 2015 by robertogreco
This Crazy Tree Grows 40 Kinds of Fruit - YouTube
"Sam Van Aken, an artist and professor at Syracuse University, uses "chip grafting" to create trees that each bear 40 different varieties of stone fruits, or fruits with pits. The grafting process involves slicing a bit of a branch with a bud from a tree of one of the varieties and inserting it into a slit in a branch on the "working tree," then wrapping the wound with tape until it heals and the bud starts to grow into a new branch. Over several years he adds slices of branches from other varieties to the working tree. In the spring the "Tree of 40 Fruit" has blossoms in many hues of pink and purple, and in the summer it begins to bear the fruits in sequence—Van Aken says it's both a work of art and a time line of the varieties' blossoming and fruiting. He's created more than a dozen of the trees that have been planted at sites such as museums around the U.S., which he sees as a way to spread diversity on a small scale."

[See also:

“‘Tree of 40 Fruit’, A Hyper Hybrid Tree That Grows Over 40 Varieties of Heirloom Stone Fruits”
http://laughingsquid.com/tree-of-40-fruit-a-hyper-hybrid-tree-that-grows-over-40-varieties-of-heirloom-stone-fruits/

http://www.samvanaken.com/?works=tree-of-40-fruit
http://www.treeof40fruit.com/

"The Tree of 40 Fruit is an ongoing series of hybridized fruit trees by contemporary artist Sam Van Aken. Each unique Tree of 40 Fruit grows over forty different types of stone fruit including peaches, plums, apricots, nectarines, cherries, and almonds. Sculpted through the process of grafting, the Tree of 40 Fruit blossom in variegated tones of pink, crimson and white in spring, and in summer bear a multitude of fruit. Primarily composed of native and antique varieties the Tree of 40 Fruit are a form of conversation, preserving heirloom stone fruit varieties that are not commercially produced or available." ]
fruits  trees  stonefruits  peaches  nectarines  plums  cherries  apricots  almonds  2015  art  samvanaken  plants  food  flowers  hybrids  grafting  orchards  fruit 
july 2015 by robertogreco
Eat the Mango (No, Not That One) - The Awl
[Ataulfo FTW (since it’s the best we can get and all we ever buy)!]
fruit  mangoes  dannosowitz  2015 
april 2015 by robertogreco
Fruit - Words Without Borders
"Through testing, we learned that the fruit has no brainwaves. We were quickly running out of ideas, but we simply couldn’t tolerate rogue fruit infiltrating Tokyo and corrupting public morals. It threatened everything the agency stood for. But the fruit was ultimately too fruitlike…"

[via: “a lovely example of more-than-human speculative ethnography” http://morethanhumanlab.tumblr.com/post/112580088180/through-testing-we-learned-that-the-fruit-has-no ]
via:anne  hideofurukawa  fruit  speculativeethnography  speculativefiction  designfiction 
march 2015 by robertogreco
University of California Research — The Sugar in Fruit vs. Soda vs. Fruit Juice Fruit...
[Embedded video: https://www.youtube.com/watch?v=-5IOkU53C3s ]

"The Sugar in Fruit vs. Soda vs. Fruit Juice

Fruit has a lot of things in it besides sugar: fiber, minerals, vitamins and some bioactive compounds that probably haven’t even been discovered yet. Scientists argue that when you eat fruit, the sugar is packaged in fiber, which takes our bodies a long time to digest (thus slowly releasing the sugar into our bloodstream).

On the other hand, soda and sugar-sweetened beverages have pretty much only one thing in them and that’s the sugar. This liquid sugar is the leading single source of added sugar in the American diet (about 36% of the added sugar we consume).

But what about the sugar in fruit juice…is fruit juice as bad as soda?

Dr. Kimber Stanhope from UC Davis gets asked this a lot. The short answer is that no one really knows for sure.
"It drives me crazy that I don’t know the answer for sure. I have not found any studies in the scientific literature that have actually compared the consumption of a sugar-sweetened beverage to a fruit juice-sweetened beverage for more than one day. So we’re going to do a 2-week study…one group will be getting fruit juice (orange juice), the other group will get a sucrose-sweetened beverage.

And I think it’s very important that this study gets done because there are many scientists out there that have made the assumption that fruit juice is just as bad as sucrose [because fruit juice doesn’t have the fiber found in fruit], and they might be right, but I don’t know. There is evidence in the literature —epidemiological studies— that suggest that fruit juice is protective compared to a sugar-sweetened beverage, and there is also a couple of studies that suggest they’re just as bad. We need to know.”


Stanhope points out that the answer may even differ for each type of fruit juice (grapefruit juice, apple juice, orange juice, etc.). She hopes to study the question in more detail once the preliminary results come in."
health  nutrition  fruit  sugar  2015  soda  kimberstanhope 
january 2015 by robertogreco
The Awful Reign of the Red Delicious - The Atlantic
"At the supermarket near his home in central Virginia, Tom Burford likes to loiter by the display of Red Delicious. He waits until he spots a store manager. Then he picks up one of the glossy apples and, with a flourish, scrapes his fingernail into the wax: T-O-M.

“We can’t sell that now,” the manager protests.

To which Burford replies, in his soft Piedmont drawl: “That’s my point.”

Burford, who is 79 years old, is disinclined to apple destruction. His ancestors scattered apple seeds in the Blue Ridge foothills as far back as 1713, and he grew up with more than 100 types of trees in his backyard orchard. He is the author of Apples of North America, an encyclopedia of heirloom varieties, and travels the country lecturing on horticulture and nursery design. But his preservationist tendencies stop short of the Red Delicious and what he calls the “ramming down the throats of American consumers this disgusting, red, beautiful fruit.”

His words contain the paradox of the Red Delicious: alluring yet undesirable, the most produced and arguably the least popular apple in the United States. It lurks in desolation. Bumped around the bottom of lunch bags as schoolchildren rummage for chips or shrink-wrapped Rice Krispies treats. Waiting by the last bruised banana in a roadside gas station, the only produce for miles. Left untouched on hospital trays, forlorn in the fruit bowl at hotel breakfast buffets, bereft in nests of gift-basket raffia.

For at least 70 years, the Red Delicious has dominated apple production in the United States. But since the turn of the 21st century, as the market has filled with competitors—the Gala, the Fuji, the Honeycrisp—its lead has been narrowing. Annual output has plunged. And even still, a gap is growing between supply and demand from American consumers. Earlier this month, Todd Fryhover, the president of the Washington Apple Commission—whose growers produce the majority of apples in the United States—recommended that this harvest, up to two-thirds of the state’s Red Delicious yield be exported.

How did such an unlikeable apple become the most ubiquitous in the country? And as its dominion here ends, where will it invade next?

* * *

If you want to make an allegory of the Red Delicious, you might see in it the story of America: confident intrusion on inhabited soil, opportunity won in a contest of merit, success achieved through hard work, integrity pulverized in the machinery of industrial capitalism. In the 1870s, Jesse Hiatt, an Iowa farmer, discovered a mutant seedling in his orchard of Yellow Bellflower trees. He chopped it down, but the next season, it sprang back through the dirt. He chopped it down again. It sprang back again. “If thee must grow,” he told the intrepid sprout, “thee may.”"
apples  fruit  sarahyager  2014  reddelicious  agriculture  capitalism 
october 2014 by robertogreco
Amazing Graphics Show How Much Peaches, Watermelon And Corn Have Changed Since Humans Started Growing Them | Business Insider
"If someone handed you a peach 6,000 years ago, you might be surprised: the sour, grape-sized lump you’d be holding would hardly resemble the plump, juicy fruit we enjoy today.

Throughout the 12,000 years or so since humans first developed agriculture, the foods we eat have undergone drastic transformations. Farmers have found ways to select for different traits when breeding plants, turning out generations of larger, sweeter, and juicier crops.

Australian chemistry teacher James Kennedy got interested in the topic and started doing some research. His findings inspired him to put together a series of infographics [http://jameskennedymonash.wordpress.com/2014/07/14/artificial-vs-natural-watermelon-sweetcorn/ ]explaining how some of our most beloved snacks have changed over the centuries. With Kennedy’s permission we’ve posted three here: Peach, watermelon, and corn.

First up is the peach:

[image]

Native to China, the original peach was only a fraction of the size we’re used to today and tasted “like a lentil,” Kennedy writes.

“After 6000 years of artificial selection, the resulting peach was 16 times larger, 27% juicier and 4% sweeter than its wild cousin, and had massive increases in nutrients essential for human survival as well.”

Next, the watermelon:

[image]

Kennedy writes, “I set out to find the least natural fruit in existence, and decided it was probably the modern watermelon.In 5,000 years, the watermelon has expanded from its original six varieties to a staggering 1,200 different kinds. Modern watermelons are available in a handful of different colours and shapes, and can be bought conveniently seedless.

“Originally native to a small region of southern Africa, the watermelon is now grown in countries around the world. Modern watermelons are about 100 times heavier than their ancient predecessors and much sweeter.”

Finally, corn:

[image]

Corn was first domesticated in the area we know today as Mexico and Central America. At the time, an ear of corn was only about a tenth as long as the cobs we’re used to today and had just a handful of tough kernels. For the sweet, juicy meal we enjoy today, Kennedy says you can thank the Europeans.

“Around half of this artificial selection happened since the fifteenth century, when European settlers placed new selection pressures on the crop to suit their exotic taste buds,” he writes.

As you can see, we’ve come a long way from the days of our ancestors and the small, unappetizing fruits they munched on.

Click here [http://jameskennedymonash.wordpress.com ] to check out more of Kennedy’s work at his blog."

[watermelon and sweetcorn:
http://jameskennedymonash.wordpress.com/2014/07/14/artificial-vs-natural-watermelon-sweetcorn/

peach:
http://jameskennedymonash.wordpress.com/2014/07/09/artificial-vs-natural-peach/

blueberries:
http://jameskennedymonash.wordpress.com/2013/12/20/ingredients-of-all-natural-blueberries/

cherries:
http://jameskennedymonash.wordpress.com/2014/07/19/ingredients-of-all-natural-cherries/

lemon:
http://jameskennedymonash.wordpress.com/2014/08/17/ingredients-of-an-all-natural-lemon/

strawberry:
http://jameskennedymonash.wordpress.com/2014/08/22/ingredients-of-an-all-natural-strawberry/

pineapple:
http://jameskennedymonash.wordpress.com/2014/08/21/ingredients-of-an-all-natural-pineapple/

passionfruit:
http://jameskennedymonash.wordpress.com/2014/01/19/ingredients-of-an-all-natural-passionfruit/

banana: http://jameskennedymonash.wordpress.com/2013/12/12/ingredients-of-an-all-natural-banana/

coffee bean:
http://jameskennedymonash.wordpress.com/2014/07/26/ingredients-of-an-all-natural-coffee-bean/

egg:
http://jameskennedymonash.wordpress.com/2014/01/05/ingredients-of-an-all-natural-egg/

beetroot:
http://jameskennedymonash.wordpress.com/2014/01/26/if-beetroots-had-ingredients-labels/

banana, blueberry, egg:
http://jameskennedymonash.wordpress.com/2014/01/11/bananablueberryegg-ingredients-posters-pdfs/

“Ingredients” lesson plan:
http://jameskennedymonash.wordpress.com/2014/02/27/ingredients-lesson-plan/

poster set:
http://jameskennedymonash.wordpress.com/2014/08/26/full-poster-set-just-99-with-free-world-shipping/ ]
fruit  history  cultivation  peaches  watermelons  corn  produce  agriculture  breeding  jameskennedy  strawberries  pineapples  lemons  cherris  passionfruit  bananas  food  blueberries  ingredients  lessonplans  teaching  chemistry  science  biology  botany  genetics 
october 2014 by robertogreco
20 More Fruits You Probably Don't Know - Listverse
The ten that I have eaten:

19. Strawberry tree 2: Arbutus unedo

16. Buddha’s Hand: Citrus sarcodactylis

14. Cloudberry: Rubus chamaemorus

12. Feijoa: Acca sellowiana

11. Imbe: Garcinia livingstonei

10. Natal Plum: Carissa macrocarp

9. Jack Fruit: Artocarpus heterophyllus

5. Black Sapote: Diospyros digyna

4. Strawberry Guava: Psidium littorale

1. Durian: Durionaceae
fruit  food  2011  lists 
october 2014 by robertogreco
Guerilla Grafters
"The [Guerrilla Grafters] graft fruit bearing branches onto non-fruit bearing, ornamental fruit trees. Over time, delicious, nutritious fruit is made available to urban residents through these grafts. We aim to prove that a culture of care can be cultivated from the ground up. We aim to turn city streets into food forests, and unravel civilization one branch at a time."
food  fruit  via:vruba 
september 2014 by robertogreco
Bring back the strange apples! - Ideas - The Boston Globe
"A dizzying variety of fruit once grew in and near Boston. Now, our rare breeds might be poised for a comeback"



"The idea of an elaborate monument to an apple—a commonplace fruit in most people’s minds—seems almost comical today, but that just shows how impoverished our concept of the apple has become. Until their fall from grace during the 20th century, apples were some of the leading protagonists in the story of American ingenuity, diversity, and prosperity. They gave the young country much of its regional flavor, and no region displayed more of that flavor than Boston. The region’s orchardists grew hundreds of varieties of apples. Each was propagated for its unique strengths, whether for booze or for baking, and each had an ardent following.

With the temperance movement, Prohibition, and industrialization, all that changed. Many of the trees were cut down, while others were simply abandoned to the returning woods. By the middle of last century, the world of small-scale apple diversity succumbed to the agribusiness model of giant monoculture orchards and national supply chains. Many great apple varieties were lost in the process.

But not all. Apples are very long-lived, patient beings, and New England has held onto more of its small farms than most regions of the country. Today, those old orchards and backyard trees are helping to bring some of our oldest apple exemplars back into vogue. If recent trends hold, Boston could again become the heart of a thriving apple subculture, and that Baldwin monument may not seem so odd after all."



"This diverse garden of Eden began to wither in the 20th century, with the rise of vast industrial orchards in Washington state and the national distribution network needed to get those apples to market. In the sunny, irrigated deserts of eastern Washington, apples grew larger, sweeter, and cheaper than back east. Washington growers settled on Red Delicious, a new variety that produced bumper crops of fruit every year, with skin so thick and red, and flesh so dry, that it could withstand the shocks of storage and trucking and still look great in stores.

First the family-farm orchards, with their many varieties, yielded to the convenience of the one-size-fits-all supermarket apple. Then the Northeastern commercial orchards went under as well. Baldwin’s fall came in the winter of 1934. One of many apple varieties with biennial tendencies—huge crops one year, scant ones the next—it was always ill-suited to the economics of factory farming. When a stretch of minus-40 nights killed most of the Baldwin trees in the Northeast, Red Delicious from out west quickly filled the gap in the supply chain.

That wouldn’t have worked if we didn’t buy those apples, but we did. One generation removed from the farm, we’d lost our apple smarts. We consistently chose the reddest apples we could find, and supermarkets learned their lesson well. Those colorful Boston markets of the 1800s devolved into the A&Ps of the mid-1900s, slotted year-round with mealy Red Delicious and Golden Delicious, with maybe a brief stack of Macintosh each fall to break up the monotony. A few old-timers undoubtedly pined for their Baldwins, or regaled their grandkids with stories of proper pies, but the next generation simply wondered why anyone had ever enjoyed apples at all.

And so we forgot. We forgot that an apple didn’t have to be red and shiny. We forgot that a good apple pie requires firm, tart apples that flaunt the “racy and wild American flavors” Thoreau prized, and that a great pie demands a mix of varieties. We forgot the luxury of sinking our teeth into a dense, rich Tolman Sweet after dinner on a cold November night. We forgot that a glass of crisp, dry hard cider on a summer day is a quintessential New England experience."



"Yet in a way Honeycrisp is just as formulaic as Red Delicious. It’s a better formula, to be sure, but now every apple released by the industry follows the same script. Like a Hollywood blockbuster, it must have lots of pyrotechnics and sugar, with only token tartness. It can’t have any quirks or challenging aspects that ask too much of the consumer.

Honeycrisps are undeniably delicious, but when we expect every apple to crackle like a fruity Cheeto, we’re stymied by the ones that don’t. Handing a Roxbury Russet to a kid raised on Honeycrisps is like asking an aficionado of the Iron Man movies to chew on “Citizen Kane.” If we can expand our vision of Malus domestica to incorporate some of the masterpieces known by earlier New Englanders, we have a chance to rediscover some pre-lapsarian pleasures."
fruit  apples  rowanjacobsen  food  history  2014 
september 2014 by robertogreco
Reminder: Fruit Is Even More Awesome Than Your Supermarket Aisles Indicate - Alesh Houdek - The Atlantic
"Documentary The Fruit Hunters may make you crave flavors you've never tasted."



"We follow Ledesma and Campbell on a trip to Indonesia in search of the elusive Wani Mango. They attend a resplendent Balinese fruit harvest ceremony, then scour fruit markets for the Wani. After a long negotiation, they're able to convince the locals to take them into the rainforest, where they find the elusive tree. They must take a cutting from the top of the canopy, which will have the best chance of thriving when grafted onto a branch back at Fairchild Tropical Garden, where they are curators of rare fruit."
fruit  food  documentaries  towatch 
july 2013 by robertogreco
Oh, the Avocados You're Missing! - Leah Reich - The Atlantic
"95 percent of what's available in the U.S. is only one of over 900 varieties."
avocados  food  fruit  california  2013  glvo  leahreich 
march 2013 by robertogreco
Tokyo Tanuki: Learning from Mythical and Real Urban Animals | This Big City
"Investigating urban animals offers unexpected insights for remaking city life so that it is more adaptable and responsive to interaction and sharing. Like buildings and people, animals also have a history in the city, with dimensions that include layers, time, and context. Animal architecture helps us look past materials and structures, and turn our focus to cohabitable microspaces, pleasures, pranks, and cross-species relationships."
fruit  architecture  landscape  structures  malleablestructures  habitat  japanese  myth  relationships  cross-speciesrelationships  pranks  habitation  microspaces  context  time  layers  animals  urbanism  urban  japan  jessmantel  jaredbraiterman  chrisberthelsen  tanuki  multispecies 
september 2012 by robertogreco
Hollywood Orchard | Where Community Grows
"To better neighborhood quality of life by operating a community orchard that is a teaching model for sustainability through its workshops on growing fruit locally, and sharing the food in open-air events held in the Beachwood community, outreach communities, and food-charity organizations."
education  sustainability  hollywood  beachwood  communities  community  orchards  fruit  food  losangeles 
june 2012 by robertogreco
DAILY SERVING » Summer of Utopia: Interview with Ted Purves
"I feel like a project is successful if we have had substantive encounters with people, if we have created spaces where a kind of exchange—whether it’s family history, or talking about why something should or shouldn’t be in an art museum, or sometimes it’s just swapping recipes—some form of animated or engaged dialogue comes out, or some sort of story emerges. It means we learn something, a story can be brought forward from that, that’s when things are successful. Another high-five moment comes when there is something compelling to look at. A lot of times when you see a social practice show, it’s either a room full of crap to read, or it looks like a place where they had a party and you didn’t get to go. I’ve been to a lot of those, and they’re not satisfying! You either wish they had just printed a book you could take home and read in your own chair—because it’s not very comfortable to sit in a museum—or you wish that you’d been at the party."

[via: http://randallszott.org/2012/05/25/ted-purves-aesthetics-social-practice-personal-economies/ ]
urbanism  rural  cities  urban  suburban  suburbia  suburbs  belief  via:leisurearts  democracy  alteration  change  perception  lemoneverlastingbackyard  wrongness  weirdness  glvo  openendedness  seeing  art  aesthetics  fruit  dialog  publicspaces  publicspace  workinginpublic  disagreement  decisionmaking  debate  negotiation  unplanning  thebluehouse  temescalamityworks  susannecockrell  sharing  2010  overlappingeconomies  capitalism  economics  utopia  thomasmore  socialpractice  tedpurves  dialogue 
may 2012 by robertogreco
BBC News - Japan's obsession with perfect fruit
"Giving fruit as a gift is a common custom in Japan. But this fruit is not your normal greengrocers' produce, complete with bumps, bruises and blemishes. The pick of the crop is grown with exquisite care and attention to detail - and commands an eye-watering price when it comes to market."
2012  gifts  food  culture  fruit  japan 
march 2012 by robertogreco
Thrilling and Amazing! 15 Tips for an Extraordinary Vacation.
[I pretty much agree with all of this advice, especially this one that Jason Kottke pointed out.]

"13. Buy your own fruit. It sounds simple. It is simple. Just do it. You’ll love it. And I don’t mean, if there happens to be a fruit stand outside your hotel door you should buy some, because you need to have 9 servings a day.  What I mean is, find fruit and buy it. Make it a daily task that you’re going to track down a fruit stand, a farmers’ market (they’re not just in San Francisco) and get some good fresh fruit. The entire process will expose you to elements of daily life you would have otherwise ignored. Trust me: You’ll have memories from your trips to buy fresh fruit."

[That is one of my family's strictest rules of travel. Another one of our rules: Visit a local library.]

[via: http://kottke.org/11/11/golden-rules-to-live-by-while-travelling-the-world ]
travel  fruit  glvo  advice  howto  tips  cv  libraries 
december 2011 by robertogreco
Fruit City » Map
"a living growing map of the fruit trees in public spaces in London"
maps  mapping  food  fruit  london  foraging  free 
august 2011 by robertogreco
Scream Sorbet: Amazing sorbet at a Bay Area farmers' market near you!
"We believe that the quality of our sorbet is unparalleled. Because we start with whole fresh ingredients, our sorbet is denser, creamier, and more flavorful than anything else you can buy. Each week, we walk Bay Area farmers' markets in search of the best local, organic, and seasonal produce available, head back to our lab to experiment, and then finish by making our sorbet one quart at a time. We want our sorbet to taste exactly like the fantastic ingredients that go into it."

[Also seen here: http://flaneursociety.tumblr.com/post/2981400196/found-coconut-kale-sorbet-two-great-tastes-which ]
oakland  food  sustainability  sanfrancisco  fruit  sorbet  via:sahelidatta  bayarea 
july 2011 by robertogreco
Hocking Hills Cabins, Four Seasons Cabins in the Hocking Hills
"The apple varieties in this group all have flesh that ranges in color from bright pink (Pink Pearl) to beet red (Clifford) to pink stained (Taunton Cross) to orange (Apricot Apple)! Another unique thing about the apples in this group is that their blossoms range from solid light pink to solid crimson pink as compared to the white blossoms of other apples. Imagine biting into a bright yellow apple and seeing bright pink. With these apples you can make pink apple jelly, pink apple cider and pink apple pie. The flavors range from sweet (Pink Pearmain) to tart (Pink Pearl) just like other apples. More than just a novelty, they are great eating."
apples  srg  edg  glvo  fruit  food 
november 2010 by robertogreco
Fruit stickers · David DeSandro
"I love fruit stickers. They are the favicons of print design. In the space no bigger than a thumbnail, they must display an identifying name and number, and establish a brand. These were collected 5 years ago, while I was studying abroad in London. Stemilt fruit had lovely stickers. They used every square micrometer efficiently, squeezing in a logo, an illustration and three text elements. The ladybug fits perfectly in the the pull tab. These Chilean Royal Gala will perhaps always be my favorite. The yellow/blue/red color palette is attention-grabbing, reminiscent of vintage product packaging. The androgynous portrait still makes me wonder. Who is supposed to be? Why put him/her on fruit? Is that a star shape on the hat? Is this person a communist? Tragically, a couple years ago, fruit distributors started printing a new kind of sticker. While the fruit name and number were still visible, the majority of the area was devoted to a hideous barcode..."

[see also: http://jeweledplatypus.org/cgi-bin/blosxom.cgi/pixels/apple-stickers.html AND http://web.archive.org/web/20070624034129/http://mundanebehavior.org/outburst/shiman-07012002.htm]
stickers  fruitstickers  fruit  collections  glvo 
july 2010 by robertogreco
Bezoar - Wikipedia, the free encyclopedia
"Diospyrobezoar is a bezoar formed from unripe persimmons. Coca-Cola has been used in the treatment."
persian  medicine  mythology  science  etymology  psychiatry  persimmons  fruit  coca-cola 
june 2010 by robertogreco
The Technium: Collections of the Material Subconscious
"if you are going to collect something that you want to be significant in future, collect things that everyone ignores now. Stuff that is too insignificant to save, that no one in their right mind would save. These "subconcious" things are ones that will be most valuable in future. Not Star Wars action figures, but fruit stickers. Not Barbie doll outfits but lids of take-out beverages. Not mint condition Chevy cars, but bread bag ties. Because they are not trying to be anything other than what they are - any beauty they contain is functional - they also transmit subtexts of their time. The "meaning" of the placement of the ridges & holes in take-out beverage lids reveal all kinds of things about how & where these beverages are being sold & consumed. The designs will tell folks in the future far more about our lives today than tiny models of Darth Vader.

& if history is any guide, we'll find their functional beauty far more everlasting than the fashions of more conscious designs."
kevinkelly  fuure  history  artifacts  fruit  fruitstickers  mundane  beauty  function  form  design  longevity  lasting  meaning  memory  suptext  time  archaeology 
april 2010 by robertogreco
Sapodilla - Wikipedia, the free encyclopedia
"Sapodilla grows to 3–4 m tall. It is wind-resistant and the bark is rich in a white, gummy latex called chicle. The ornamental leaves are medium green and glossy. They are alternate, elliptic to ovate, 7–15 cm long, with an entire margin. The white flowers are inconspicuous and bell-like, with a six-lobed corolla.
fruit  trees  chikoo  sapodilla 
april 2010 by robertogreco
Pawpaws: the Indiana Banana!
"The pawpaw tree (Asimina triloba) is the only temperate member of the Annonaceae (Custard Apple) Family. A shrubby tree, it grows prolifically in our forests, and produces its luscious fruit at the end of Summer.
pawpaws  cherimoyas  fruit  food 
september 2009 by robertogreco
Schrödinger's Kitten: The Fruit Is A Lie
"Strawberries, you will be glad to know, are a ‘false fruit’. Which seems reasonable enough. But at this point a small doubt started to grow in my mind... what, actually, then, was a real fruit? Oranges? No, they’re a modified berry. Bananas? Leathery berry. Plums? Drupe — fleshy bit with one stone inside. Peaches, nectarines and mangos, similar. Pineapple? Forget it — multiple fruit, incorporating the support that the original flowers all grow on, making it a pseudo-multiple-carp. Although interestingly and cutely, they are pollinated by hummingbirds and bats.2 (Not usually simultaneously.)
fruit  science  biology  humor  food  vegetables  language  via:kottke 
august 2009 by robertogreco
Ambassador of Fruit | Orion Magazine
"An Iranian pomologist transforms an Idaho landscape and helps its growers stay in business"
fruit  agriculture  farming  idaho  grapes  apples  iran 
august 2009 by robertogreco
Seasons - For the iPhone
"Nowadays we are used to imported fruits and vegetables being available all year round. But by following the natural seasons you can experience a greater variety of produce all at the very peak of freshness just as nature intended."
iphone  applications  food  sustainability  environment  cooking  seasonal  fruits  csiap  fruit  ios 
july 2009 by robertogreco
VeggieTrader - Your place to trade, buy or sell local homegrown produce
"Wish you could turn your excess plums into lemons, or maybe even a little cash? Use this site to find neighbors to swap with or sell your excess produce to. Or if you specialize in growing tomatoes, find neighbors who specialize in other produce and form networks to share in the variety. Even if you don't have a garden, Veggie Trader is your place for finding local food near you."
classprojects  tcsnmy  gardening  agriculture  neighborhoods  vegetables  fruits  sustainability  collaboration  community  sharing  markets  food  green  local  produce  trading  fruit 
april 2009 by robertogreco
Amazon.com: The Fruit Hunters: A Story of Nature, Adventure, Commerce, and Obsession: Adam Leith Gollner: Books [via: http://www.boingboing.net/2008/11/26/video-of-exotic-frui.html]
"a rollicking account of the world of fruit and fruit fanatics. He's traveled to many countries in search of exotic fruits, and he describes in sensuous detail some of the hundreds of varieties he's sampled, among them peanut butter fruit, blackberry-jam fruit and coco-de-mer—a suggestively shaped coconut known as the lady fruit that grows only in the Seychelles. Equally intriguing are some of the characters he has encountered—a botanist in Borneo who spends his life studying malodorous durians; fruitarians who believe that a fruit diet promotes transcendental experiences; fruitleggers who bypass import laws; and fruit inventors such as the fabricator of the Grapple—which looks like an apple and tastes like a grape"
books  fruit  food  obsession  travel 
november 2008 by robertogreco
Desserts on the Grill: Chefs + Restaurants : gourmet.com [see also fig recipe: http://www.gourmet.com/recipes/2000s/2008/08/grilled-figs] [and this article: http://www.csmonitor.com/2008/0827/p18s03-lifo.html]
"I continue to make desserts on the grill whenever I have the chance, and I don’t know why more people don’t do it. Grilled treats require little prep time and minimal cleanup; and most importantly when you’re cooking on a hot day, there’s no oven to preheat. The best fruits of the season are now at their peak of flavor, and the stone fruits are a no-brainer: peaches, apricots, nectarines. Tropical fruits, like mango and pineapple, are great vehicles for a bit of sweet and smoky char. I’ve also found a quick but elegant way to create a dessert using perhaps my favorite summer fruit of all, the fig."
grilling  fruit  recipes  cooking  food  figs 
august 2008 by robertogreco
San Diego Farm Bureau
"Although agriculture is not a high-profile industry, it ranks as the fifth largest industry in San Diego County (after manufacturing, tourism, defense, and biotechnology) and contributes $1.4 billion to the local economy."
sandiego  local  vegetables  fruit  produce  economics  farms  agriculture  sustainability  environment  health 
july 2008 by robertogreco
Why bananas are a parable for our times
"Below the headlines about rocketing food prices and rocking governments, there lays a largely unnoticed fact: Bananas are dying. The foodstuff, more heavily consumed even than rice or potatoes, has its own form of cancer. It is a fungus called Panama Dis
bananas  food  history  disease  fruit  via:regine 
may 2008 by robertogreco
The Miracle Fruit, a Tease for the Taste Buds - NYTimes.com
"At flavor-tripping parties, guests find that miracle fruit makes everything sweet." see also: http://www.miraclefruitman.com/
food  brain  biology  taste  fruit  science  via:kottke  flavortripping  flavor  todo  classideas  fun  chemistry  plants 
may 2008 by robertogreco
Uli Westphal - Mutatoes
"Being a collection of non-standard fruits, roots and vegetables found at Berlins farmers markets, the Mutato-Project serves to document and archive these last survivors of biological variety."
food  fruit  photography  form  nature  mutations  diversity  biology  plants 
july 2007 by robertogreco
Serious Eats: Required Eating: The Mangosteens Are Coming
"No other fruit, for me, is so thrillingly, intoxicatingly luscious, so evocative of the exotic East, with so precise a balance of acid and sugar, as a ripe mangosteen."
fruit  food  mangosteen 
june 2007 by robertogreco

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