Shiitake log making time at today’s mushroom cultivation course in Sydney
A compelling new peer-reviewed report from two U.S. scientists argues that increased use of Monsanto’s glyphosate herbicide (trade name Roundup) could be the cause of the epidemic of symptoms labeled as “gluten intolerance.”
Reposted with permission from the Journal of Interdisciplinary Toxicology
here’s to that person the other day that said something along the lines of “I’m not worried about the health impacts of GMOs because there’s no evidence.” *shrug* idk. Could definitely be coincidence.
When stomata are closed, the plant takes in less CO2 = less CO2 for dark reactions. RuBisCO will fix O2 rather than CO2 in the process of photorespiration.
Photorespiration is a wasteful process!
- produces no ATP
- dark reaction will not fix carbon
- glucose output decreased
- make up 90% of earth’s plants
- fix carbon into a 3-carbon compound
- minimise cost of photorespiration by incorporation CO2 into four-carbon compound as its first product of the Calvin Cycle
- plants in hot regions with intense sunlight, where stomata partially close during the day
- ex: corn, sugar cane
- use crassulacean acid metabolism (CAM) to fix carbon
- open stomata at night, close stomata during the day
- store the acids they make during the night until morning and carry out light reactions during the day, producing ATP and NADPH
- the plant uses the ATP and NADPH at night to produce sugar
- ex: pineapples
this is something I actually think about quite often. When I first fell down the food rabbit hole, I read that modern Americans have a higher percentage of C4 carbon isotope making up our bodies than the remains of the indigenous people of our continent show, due to the (actually really crazy) levels of maize byproducts we consume (most domestic sugar is sourced from sugar beets, a C3 plant; not cane). Yet… most history and anthropology courses neglect to mention this when discussing “corn worshipping” cultures.
Hey folks! I am the seed-happy admin here: I’m a Canadian transplant living in Denmark. I understand English, Danish, German, and French, so don’t feel shy if you want to submit but don’t feel confident in English: I can always do my best to translate. My husband also reads Swedish, Norwegian, and basic Arabic and Russian. I’d love to track down admins who can work in other languages, so if that is your wheelhouse, send me a message.
I started this project because I am a plant-hoarder, but there isn’t a rehab for that.
Just kidding (but not really).
I actually started this project because there are a tonne of disparate seed-saving organisations and exchanges around the world, and I am working towards building a place where they can all network (I just raised enough to buy the domain for two years this morning, thanks folks!).
I don’t see this as competitive with all of the other seed swaps out there: I see this as a collaborative effort to de-centralise access to the most basic component of the food supply: seeds.
I think bartering, swap, and alternative currencies (like Ɖogecoin, which I accept) are avenues of resistance to the Monsanto-monoculture-milleu of agricultural production: biodiverseed is a space where we can collaborate, and create a community-grounded polyculture praxis for growing our own genetically-diverse food crops.
YOU can help this project grow in a number of ways:
- LIST your seeds to swap with other gardeners
- ASK gardeners who have already listed seeds to swap with you
- BUY seeds from my garden to support the project
- DONATE via paypal, or with the Ɖogecoin widget in the sidebar
- SUBSCRIBE to the blog and the newsletter
- SHARE information about the project on your own blog
Also, if you can’t afford to swap, don’t be discouraged from posting in the #seekingseeds section. Either I will personally send you what you need, or I am absolutely certain you will find many gardeners on here willing to help you start your garden. As far as I am concerned, the ability to grow your own food is a right, not a privilege.
So, thanks for tuning in, and I look forward to seeing this community grow and flourish!
I don’t think I’ve ever posted photos of my Malabar spinach (a.k.a. Basella Alba). Dad bought some home from a local Vietnamese farmers’ market a couple months ago and I planted the stalks to see if it would grow.
Malabar spinach is awesome in so many ways! The leaves are smooth, glossy and absolutely HUGE. If eaten raw, it’s bitter and kinda tastes bad but when cooked, it turns into a dark green, mucilaginous, sloppy goop (but a very, very delicious dark green, sloppy goop).
I don’t know about North India, but this leafy green is very popular in my home states of Andhra Pradesh & Karnataka (in South India). My grandma stir-fries it with potato and my mum likes to make a daal out of it (*drools*)
And it turns out that Malabar spinach is also really good for you! According to wikipedia, it’s ”high in vitamin A, vitamin C, iron, and calcium, low in calories by volume, but high in protein per calorie and the succulent mucilage is a particularly rich source of soluble fiber”
It’s time to start planning for spring. Here’s something to think about while you’re laying out your garden.
WARNING - PLEASE READ IF YOU HAVE A PEANUT ALLERGY AND LIKE TO SHMEAR MAKEUP ON YOUR SKIN TO MAKE YOU LOOK AS FLAWLESS AS YOUR PERSONALITY
I am one such an individual, and last night I was super pumped to try this concealer. Out of curiosity I read the ingredients and saw something called arachidyl behenate.
Anything with the root “arachi” such as “arachis oil” is probably peanut related. And, sure enough, I did some research and arachidyl behenate is peanut-derived. Which is the story of how I nearly smushed a deadly food allergen into my skin.
There’s a report here from last year that seems to indicate that some food allergens are neutralized when processed for cosmetics, but I’m not sure that applies for peanuts. And at any rate, they did indicate there was still a risk of a reaction if such proteins weren’t processed properly.
Now, I’m gonna say it outright - I’m not one hundred percent sure that a heavily processed peanut-derived chemical such as arachidyl behenate will cause a reaction. I’ve worn a lot of makeup over the years without checking the ingredients, so I could have easily used a product containing it without knowing. Still, better safe than sorry.
Alternate names for peanut products (anything with the prefix “arachi-” should be considered suspect):
beer nuts, earth nuts, goobers, groundnuts, groundnut oil, hypogaeic acid, katchung oil, mandelonas
Here’s some articles on the subject:
Stay safe, guys, and please signal boost for any peanut-allergic followers you might have!
YES THIS IS ACTUALLY VERY IMPORTANT
Made some things for some people I love.
Join the cause! World Fire Cider Making Day is Sunday, February 2nd. Share your photos on Sunday #freefirecider