A 5.6-Pound Avocado in Hawaii Set a New World Record, and It Made Enough Guacamole for 20 People — KTLA

The only thing extra about the avocado at the Pokini household is the size. The Pokini family from Hawaii landed themselves in the Guinness Book of World Records after growing an avocado weighing 5.6 pounds, setting a record for the world’s heaviest. The previous record was held by 5.5-pound avocado, according to Guinness, and was…

via A 5.6-Pound Avocado in Hawaii Set a New World Record, and It Made Enough Guacamole for 20 People — KTLA

Zapotec chef Abigail Mendoza Ruiz keeping the culinary techniques and traditions of Ancient Mexico alive — Life & Soul Magazine

Zapotec chef Abigail Mendoza Ruiz has become well-known for her indigenous Oaxacan cuisine made using ancient techniques from recipes passed down through the generations. Mexico’s Zapotecs are an indigenous community living in Oaxaca, Mexico. Before Spanish colonisation, Zapotecan civilisation was a thriving epicentre of food, culture and tradition. At Abigail Mendoza Ruiz’s Oaxaca-based restaurant, Tlamanalli, […]

via Zapotec chef Abigail Mendoza Ruiz keeping the culinary techniques and traditions of Ancient Mexico alive — Life & Soul Magazine

Devastating Banana Fungus Arrives In Colombia, Threatening The Fruit’s Future — News : NPR

A fungus that has destroyed banana plantations in Asia is now in Latin America. The disease moves slowly, but there’s no cure, and it could mean calamity for the continent’s banana industry. (Image credit: Jan Sochor/LatinContent via Getty Images)

via Devastating Banana Fungus Arrives In Colombia, Threatening The Fruit’s Future — News : NPR

Goat cheese — Le Drake Noir

Manic monday or something like. Goats, lots of goats, going home from the field for milking. Savoie on the edge of the french Alps is known for cheese, especially goat cheese. Goats are a very curious animal and not afraid to explore. So the girl must run because a goat has seen an open door. […]

via Goat cheese — Le Drake Noir

Food as Medicine: Anise (Pimpinella anisum, Apiaceae) — Crooked Bear Creek Organic Herbs

Anise or aniseed (Pimpinella anisum, Apiaceae) is an herbaceous annual that grows to almost a meter (3.3 feet) in height.1,2 The lower leaves of the plant are dark green, heart-shaped, and shallowly lobed, while the upper leaves are feathery. In the summer, the plant produces small, white flowers in an umbrella-shaped head, and, in the fall, these flowers produce aromatic […]

via Food as Medicine: Anise (Pimpinella anisum, Apiaceae) — Crooked Bear Creek Organic Herbs

Eat: Italian Olive Oil and Lemon Cake with Flowering Rosemary —

Dreaming of an Italian holiday enjoying La Dolce Vita? Try this delicious cake recipe which will transport you to the cliffs of the stunning Amalfi Coast with its fragrant lemons, wild rosemary and local olive oil. Ingredients 4 eggs 1 cup of sugar 2 Lemons, juiced 1 teaspoon of lemon zest 1/2 a cup of…

via Eat: Italian Olive Oil and Lemon Cake with Flowering Rosemary —

Leave It To Botanists To Turn Cooking Into A Science Lesson — News : NPR

Why do artichokes look so strange? What makes okra so slimy – and how can science help you turn that attribute into a taste sensation? Two botanists take plant science into the kitchen.(Image credit: Mary Mathis/NPR)

via Leave It To Botanists To Turn Cooking Into A Science Lesson — News : NPR

Yes, We Have Pickles — New York State Parks Blog

Long before refrigeration and supermarkets made it possible to get fresh fruits and vegetables from around the world, our predecessors relied upon drying, salting, fermenting, and pickling summer’s bounty for winter meals. Allowing the wind and sun to dry food is the oldest method of food preservation. The Seneca and other New York Native American […]

via Yes, We Have Pickles — New York State Parks Blog