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!
- Wilk they listen to the farmers? Explained: Economics of GM crops and what authorities need to know… twitter.com/i/web/status/1… 3 days ago
- RT @RSaik: Uruguay reduces #pesticide use in #farming by 29%. You have to go to 10th paragraph to read that #GMO crops use LESS herbicide… 4 days ago