Have you ever asked yourself that question? We see different kinds of potatoes at the store or farmers’ markets: brown, red, gold, fingerlings, purple but that is just a surface difference, right? Actually there is much more to it than that and I learnt about it from this delightful post at The Botanist in the Kitchen, on making potato and leek soup. I loved the way an everyday ingredient was explained in a scientific way so that we see it with fresh eyes…and can also choose the right potato for soup next time!
- RT @JaysonLusk: Our paper showing 17% increase in corn yields as result of GMOs is now up at NBER nber.org/papers/w23519#… @nphendricks 31 minutes ago
- Farms hit by labour shortage as migrant workers shun 'racist' UK theguardian.com/environment/20… 1 day ago