The next revolution in sprouting:
EasyGreen MikroFarm, now available in a package deal
Did you know there is now a much easier, healthier and cheaper way to reap all the amazing nutritional benefits of sprouting? The EasyGreen MikroFarm provides you a revolutionary way to easily obtain wheatgrass and organic sprouts each day, all year long, for health and sustainability.
Now, with our amazing package deal, you get the EasyGreen MikroFarm and the best clean, non-GMO, organic sprouting seeds so that you can REALLY get the most of your sprouting – all at an unbeatable price!
What is sprouting?
We all agree that eating seeds, veggies and beans is a great way to stay in shape and care for your overall health. But what if there were a way for you to get even more nutrients from your healthy food? This is where organic sprouts come into play.
Sprouting involves soaking the seeds for a few days and then rinsing them over and over again until they develop a living sprout. You can do this with every type of bean, seed and legume and reap amazing health benefits from a wide variety of sprouted seeds.
We make it EASY, too. The EasyGreen MikroFarm does virtually all the work for you. Read on and learn more about this amazing sprouter and the extraordinary benefits of sprouting.
What are the benefits of sprouting?
- When a seed or grain is sprouting, its outer layers open and allow a new shoot to grow; the sprout consumes most of the grain’s starches, converting starches into proteins, phytonutrients and other beneficial substances.
- Because the amount of starch is lessened, the amounts of fiber and protein in each organic sprout are substantially increased, creating a living high protein superfood.*
- Organic sprouts have a lower glycemic index than non-sprouted grains or beans.*
- One of the most important sprouting benefits is the fact that organic sprouts can trigger GLP-1 – the satiety hormone that staves off hunger.*
- Eating organic sprouts makes it easier for your body to absorb nutrients, especially zinc, iron and vitamin C... because they're all in a plant-based bioavailable form.*
- Organic sprouts are brimming with riboflavin, Vitamin K, Vitamin A, Vitamin C, folate, thiamin, niacin and pantothenic acid – as the sprouts develop, these nutrients increase substantially.*
- Organic sprouts are packed with minerals, too: calcium, manganese, copper, iron and magnesium are just a few of the minerals a sprouter can help you consume each day, all in plant form! (It's far better than taking mineral supplements made from inorganic forms.)*
- Organic spouts are ideal in weight loss diets – they are filling and extremely low in calories.
- Organic sprouts are filled with dietary fiber and enzymes, so sprouting supports the healthy functioning of your digestive system.*
- The enzymes organic sprouts contain aren’t available in many other foods; thus, sprouting acts as a metabolic booster, supporting enzymatic activity in your body.*
- Organic sprouts contain omega-3 fatty acids, too.*
- Organic broccoli sprouts have more glucosinolates than normal broccoli. Glucosinolates are natural agents that help boost your body's natural defenses.*
- Wheatgrass is one of nature’s most powerful superfoods – packed with nutrients and the best source of chlorophyll. It is the best detox agent you will ever find and a complete food that contains a full complement of minerals. The right sprouter can give you access to all these amazing wheatgrass benefits.*
Why Choose EasyGreen MikroFarm?
- Easy to use wheatgrass and seed sprouter
- Does all the work for you
- You don’t need to shake, rinse or drain – your organic sprouts are managed for you
- Save a lot of money: it is much cheaper to grow your own wheatgrass or sprouts than to buy them
- You can grow organic sprouts, with no chemicals or GMOs
- No contamination risk – most sprouters use recycled water, which enhances the risk of contaminating the sprouts with bacteria. EasyGreen MikroFarm only uses fresh, clean water
- It uses less water than a sprouting jar – just a gallon per day
- Harvest and eat immediately
- Great for children’s projects
- Harvest 3-4 cups or organic sprouts per day
- Made of food grade quality plastic
- Grows the food and maintains perfect humidity by misting regularly – no other sprouter on the market can do that!
- Maintains the perfect temperature inside
- Easy to clean and disinfect
- Comes with its own supply of the cleanest, healthiest and completely non-GMO sprouting seeds you can find on the market
Want to see exactly how the EasyGreen MikroFarm works its magic?
Check out this short video.
Delicious sprouting seeds to test your new EasyGreen MikroFarm with
This revolutionary automatic sprouter comes with the best sprouting seeds on the market. They are delicious, packed with nutrients, clean, organic and non-GMO. Enjoy six types of seeds and six mixes:
Rainbow Bean Mix
The Health Ranger Says:
Sprouting is the best way to make sure you meet your daily intake of minerals and nutrients. If you’re really committed to living a healthy life, then the right sprouter shouldn’t be missing from your kitchen. Ever since I got the EasyGreen MikroFarm automatic sprouter, it has been super easy to get all the organic sprouts I need. I don't personally sprout wheat, because I don't like the taste of wheat grass, but I use it to sprout clover, broccoli, lentils and even teff (which makes a nice "carpet" of green grass that's perfect for smoothies). Get this now and see how your diet and overall health improve in as little as a few days.
Use your organic sprouts in salads or to top off almost any dish. Make sure you reap the amazing benefits of wheatgrass juice – there is no better way to get chlorophyll. You can do all this and much more with surprisingly little effort. The EasyGreen MikroFarm is all you need! (Well, plus some water and seeds, obviously.)
*These statements have not been evaluated by the FDA. This product is not intended to treat, cure or diagnose any diseases


The obvious focus for investing in the coming year is anything that supports living and working at home. I never enjoyed investing in the obvious.
I view the world through the lenses of technology accessibility. Once the technology becomes accessible enough for founders to take advantage of, startups are created.
Luckily, running startup accelerators means you get a firsthand glimpse into exactly that. What are the nascent technologies founders are playing around with? And what can they do with it?
Reflecting on the past year, I have seen two sparks that are worth watching in 2021.
Blockchain pitches that are not about coins.
Blockchain has long been a theme for me. However, every year disappoints. The people who insisted on paying with bitcoins have vanished. And the first widespread consumer adopted blockchain app remains elusive.
Still, this year was the first time the pitch decks did not centralize around a token and used complicated blockchain language. Instead, the focus was on the customer’s needs. This development has been long awaited. I see it as a strong indicator that blockchain is maturing as an infrastructure. Consequently, we should see a lot more startups leveraging blockchain technology in 2021.
Protein extraction from low impact plants.
In 2019, researchers from DTU in Copenhagen extracted protein from plain grass. Protein extraction from plants is nothing new. However, the plant matter. The most common plant-based protein is soya. The problem with soya is its relatively large environmental impact.
But grass is not growing where protein is needed the most. But the extraction technology pioneered by the researchers at DTU could be applied for other types of plants. Among them the cheap and plentiful casava. This year, we saw just such a startup in our program. This could be a sign of a tsunami of protein extraction from local plants. The benefits are potentially both in terms of costs and the environment. And cheap and nutritious protein could underpin a new generation of functional foods. Perhaps already in 2021.
Happy new year, everyone.


Manitoba Harvest Hemp Hearts
Hemp hearts are a nutritious product that removes the shells off the seeds and keeps the heart of the hemp seeds. Hemp hearts are great because...
- Their shells are removed making them more easily chewable with a nutty flavour.
- They are concentrated with omega-3 fats (click here for a quick guide on healthy fats).
- They are a source of protein, fibre, and calcium and also an excellent source of minerals such as iron, magnesium, manganese, zinc, folate, and phosphorous.
- They are packaged into small, light pouches that are easily portable and reusable.
- They are 100% organic as well as gluten and GMO-free.
- They can be found in most grocery stores are Montreal.
Store the pouches in a refrigerator once they have been opened to keep the hemp hearts fresh. They can last up to 2 months once the package is opened and 12 months if the pouch was never opened.


How the Strawberry Picking Page Works
Consumer reports says store bought strawberries have so many pesticide and fungicide residues on they, that they don't recommend you eat them at all! U-pick strawberry farms typically sell berries by the pound.
For this reason, the plants are usually grown on raised beds through plastic mulch! Cultivation of strawberries began in Europe in the 's, but the berry only became very popular in the early 's in California.
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- O du mein Niederrhein (German Edition).
Do the math and be careful not to over-purchase as strawberries quickly mold when left at room temperature, and only last a couple of days in the refrigerator. You can easily freeze berries that you cannot use right away - just wash, cut the hulls off and pop them into a ziplock bag, removing as much air as possible. The berries will keep for many months frozen without air. Want to grow your own strawberries?
Strawberry Picking Mid-April thru June Around and About Alpharetta
See this page for many more fun and interesting strawberry facts, nutritional information and trivia Before you leave to go to the farm: Always call before you go to the farm - strawberries are affected by weather both rain and cooler temperature more than most crops. And when they are in season, a large turnout can pick a field clean before noon, so CALL first! Leave early. On weekends, then fields may be picked clean by NOON! Most growers furnish picking containers designed for strawberries, but they may charge you for them; be sure to call before you go to see if you need to bring containers.
If you use your own containers, remember that heaping strawberries more than 5 inches deep will bruise the lower berries. Plastic dishpans, metal oven pans with 3 inch tall sides and large pots make good containers. I like the Glad storage containers like the one at right. Bring something to drink and a few snacks; you'd be surprised how you can work up a thirst and appetite!
Strawberries: Planting, Growing, and Harvesting Strawberry Plants | The Old Farmer's Almanac
And don't forget hats and sunscreen for the sun. Bugs usually aren't a problem, but some deet might be good to bring along if it has been rainy. Tips on How to Pick Strawberries Grasp the stem just above the berry between the forefinger and the thumbnail and pull with a slight twisting motion. With the stem broken about one-half inch from the berry, allow it to roll into the palm of your hand. Repeat these operations using both hands until each holds 3 or 4 berries.
Carefully place - don't throw - the fruit into your containers. Repeat the picking process with both hands. Don't overfill your containers or try to pack the berries down. General Picking Tips Whether you pick strawberries from your garden or at a Pick-Your-Own farm, here are a few tips to keep in mind: Be careful that your feet and knees do not damage plants or fruit in or along the edge of the row. Pick only the berries that are fully red. Part the leaves with your hands to look for hidden berries ready for harvest.
To help the farmers, also remove from the plants berries showing rot, sunburn, insect injury or other defects and place them between the rows behind you. If they are left in the plants, the rot will quickly spread to other berries.
Berries to be used immediately may be picked any time, but if you plan to hold the fruit for a few days, try to pick in the early morning or on cool, cloudy days. Berries picked during the heat of the day become soft, are easily bruised and will not keep well. Throughout the whole ride, the scenery was simply spectacular to describe in words; as the morning sunlight basked the valley and hill with a soft ambience, complementing the zephyr.
Before reaching Hahndorf, we passed through Stirling; colourful and lively with pop-up shops set-up alongside the road, which matched perfectly with the mix of auburn and green leaves on the trees similar to a canopy for the pop-up shops. Passing through Hahndorf, it appeared to us as a quiet German village with candy shops, warm bars and gelato stands in which we were ready to explore but our true destination, Beerenberg Strawberry Farm was at the next stop.
The first indication that we were at the right place was the giant strawberry sign outside the main building, and that was all we needed before going inside to ditch our bags and get strawberry picking. As it is not the beginning of the season, the strawberries are not sitting on top of the rows, instead we had to crouch down, go through the leaves and find them.
Related Picking Strawberries
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KAWSAR JAHAN; Somerville, MA
Words by Kawsar Jahan
Photos from Kawsar Jahan and Shape Up Somerville
East Somerville is one of the oldest and most ethnically diverse neighborhoods in Somerville. Its residents are of Irish, Italian, Portuguese, Brazilian, El Salvadoran, and Haitian decent, to name a few. It is also one of the densest parts of Somerville, with more than 12,000 people in a half-mile. Found within this neighborhood, the Mystic Housing Development is host to a vibrant community garden, which is cultivated entirely by residents of the Mystic.
Kawsar Jahan came to the United States from Bangladesh in 2004. She lives at Mystic Housing Development and is one of the lucky few residents who have a plot in the community garden . Her plot is very productive. During the summer, Kawsar sells some of the extra produce from her plot to Shape Up Somerville’s mobile farmer’s market. Kawsar has been a long-time supporter of the mobile farmer’s market, working with them since it’s creation in 2011.
“Both of my grandparents are farmers, so I saw how they grow and eat food from our land; vegetables, even milk from goats, cows. I had a little chicken farm in Bangladesh when I was a third- or forth-grader. I loved it!
But when I came to America in 2004 and I lived in New York, I didn’t see those things, I never think of America having these types of things [farms and livestock]. We were thinking America was a dream country and that money just flies on the air - but it’s not really true!
When I was in New York, we were eating frozen food or would buy really expensive fresh food in grocery stores. I couldn’t find any kinds of vegetables I was used to. When I moved into Boston and Somerville, I was looking for a job, and I was volunteering with The Learning Center. I asked for a part time job. Since I am from Bangladesh and had some experience with agriculture, I was sent to talk to the manager of Shape Up Somerville’s Farmers Market. I started working with the Market in 2011 and I’m still with it and I love it.
I knew some friends in the community who had plots at the Community Garden at Mystic Housing Development and the past couple of years I shared a plot with someone who ended up leaving. I was able to take over her plot. So I started my own in 2014. It’s not too big but it’s enough for my family and I have some extra; I give out some to my friends and sometimes I sell my own food at the Market. I’m really enjoying it. I’ve improved my health; I’m diabetic and have high blood pressure and it helps me a lot.
I usually grow vegetables from my home country. I grow squash; all different sizes, you can find some that are 10 pounds! I grow callaloo, red callaloo, chili pepper, spinach, different kinds of beans. Boston has some convenience stores that sell the kinds of vegetables I know from Bangladesh, but there’s a green squash that is sold at the Farmers Market, which you cannot find at any grocery store here. I mostly shop for groceries at a local convenience store, they have some groceries like vegetables, fish, and halal meat. Every day I prepare vegetables and fish. We eat meat, but not as much as before.
Most people at the community garden grow the types of vegetables from their home countries that they love to eat. A lot of people grow a green, bitter squash. They have some flowers too; rosemary and sunflowers. I think flowers help to protect the vegetable plants.
I just shared some squash plants with a woman who got a plot this year and she loved them. Some people’s gardens are really beautiful and I ask them how they grow so well and what types of plants they’re using. We share plants and sometimes people come and give me seeds and plants. You can do that here.
In Bangladesh, my grandparents grew everything, rice in a big field, and all kinds of vegetables, they even had cows and goats. We had fish in our big pond that people could catch and eat fresh. Our most common dish in Bangladesh is rice, fish, and vegetables. I never worked on the land in Bangladesh, but I saw how my grandparents grow, so when I found the garden I was excited! Now when I work on the garden I feel like I’m in Bangladesh almost.
It’s easier for me to cook Bengali recipes now than before I started at the garden. When I first moved here, it was really hard, I couldn’t eat any food here because I wasn’t used to it. Everything here is frozen, even chicken and meat. We couldn’t find halal meat. We used to go to New York City because they have a big Bengali community so sometimes we would buy lots of things from New York, freeze it and eat for two months. But when I found this community, it felt like I was in Bangladesh."
When I see people at the garden, we talk together, we share our plans and we learn from each other’s growing techniques... when I found this community, it felt like I was in Bangladesh.
"I think the garden is a great community. I have high blood sugar, and one day I checked it and it was high. I knew I hadn’t eaten anything to make it go high, so I went to the garden and watered my plants and spent an hour there. I came home and checked my blood sugar it had gone down. I was surprised and thought, “Wow!”
Now, I see a lot of progress in agriculture. We should grow our own food; I think this is really good and healthy for people to learn. And I think we need some more resources and to teach others in the community to grow their own food. I think the main value in growing your own food is to save money, save our health, have fun, stay happy, and spend time doing a good thing.
When I see people at the garden, we talk together, we share our plans and we learn from each other’s growing techniques. I hope they can extend the garden for people. There is a long waiting list to get a plot. A lot of people want to get a spot and I don’t think they have space. A lot of people want to grow their own food. I think there are 10 plots; I’m really lucky to have one.
I feel like the Community Garden is connected with the Farmers Market. It’s the same kind of program and same kind of food and the goal is the same: healthy food, healthy community. I think the goal of the Garden is so that people can produce their own food and stay healthy. The Farmer’s Market helps people a lot, because of the low prices. When we go to the grocery store, one bunch of kale could be $4, but at the Market it’s only $1 or $1.50. It’s really affordable and it’s convenient because it’s next to their door. And we noticed a lot of people changed their health habits."
I usually cook Bangladeshi vegetable curry with my garden vegetables. This is a very special dish for my family.
How to make Bangladeshi vegetable curry:
1. Regular and seasonal vegetables - curry cut
2. Oil - Vegetable- half cup
3. Paanch foron ( five spices mix ) - most important spice - 1 teaspoon
4. Garam masalas: 1 as needed
5. Corriander leaves - chopped 100gm
6. Green chilis - 5 to 6pcs
7. Ginger paste - 2 tablespoon
8. Garlic paste - 1 tablespoon
9. Coriander powder - 1 teaspoon
10. Cumin powder - 2 teaspoon
11. Tarmaric powder - 1 teaspoon
12. Chopped onion - 1 cup
13. Warm water - 1 cup
14. Chana daal, Mung Daal, Basmati rice, 1 or 2 tablespoon each soaked into water for 1 hour before cooking.
15. Salt to taste
16. Sugar - 1 teaspoon
17. Dried red chili - 3pcs
For more information about the Mystic Housing Development community garden, visit the website


Abu Dhabi – United Arab Emirates
December 6th, 2016
- Al Dahra Kohinoor’s factory set to produce up to 120,000 metric tonnes of rice per annum
- The largest and only fully-automated rice factory of its kind in the Gulf region
Under the patronage of H.H Sheikh Hazza bin Zayed Al Nayhan, Deputy Chairman of Abu Dhabi Executive Council, Al Dahra Holding and Abu Dhabi Ports, have launched today the Gulf region’s largest and only rice factory of its kind at Khalifa Industrial Zone (KIZAD).
The launch event took place at KIZAD in conjunction with SIAL Middle East Exhibition 2016 and was attended by H.E. Ali Majed Al Mansoori, Chairman of Department of Economic Development and member of the Executive Council; along with HE Khalifa Al Ali, Managing Director of Abu Dhabi Food Security Centre; HE Khadim Abdulla Al Darei, Vice Chairman and Managing Director of Al Dahra Holding; and Captain Mohamed Juma Al Shamisi, CEO of Abu Dhabi Ports.
Owned by Al Dahra Kohinoor, a subsidiary of Al Dahra Holding, the factory spans a total area of 100,106 square meters at KIZAD and will be handling the full production cycle of rice that includes milling, storage, packaging as well as distribution within the UAE and exporting to foreign markets via the adjacent Khalifa Port.
The AED 140-million facility will produce up to 120,000 metric tonnes of rice per annum with 40 silos; each boasting a 750-ton capacity. It also features storage facilities with a capacity of 8,000 tonnes, a processing unit, in addition to administrative offices and support facilities. Moreover, the company aims to create a strategic rice reserve in Abu Dhabi of about 30,000 metric tonnes.
HE Khadim Abdulla Al Darei, Vice Chairman and Managing Director of Al Dahra Holding, said: “We are proud of launching Al Dahra Kohinoor’s factory today. Being the largest in the region and the only factory of its kind that utilises full automation of rice production, Al Dahra Kohinoor will benefit greatly from its strategic location at KIZAD and proximity to Khalifa Port which will help it sustain the supply of high quality products to customers in affordable prices. Al Dahra Kohinoor strategically supports the vision of our wise leadership to achieve food security in Abu Dhabi, which reflects our commitment to boosting the industrial sector in order to diversify the economy in line with Abu Dhabi’s strategic plan for economic development.”
On this occasion, Captain Al Shamisi commented: “Launching Al Dahra Kohinoor’s factory at KIZAD today is a monumental achievement that significantly contributes to the long-term vision of the Abu Dhabi Government to achieve food supply security and sustainability. KIZAD plays a vital role in the realisation of this vision and promoting local food produce as it offers a purpose-built infrastructure that strategically connects businesses with regional and international consumers through Khalifa Port and other major transportation networks in Abu Dhabi,”
“Within the food production industry, KIZAD has achieved remarkable progress by attracting some of the biggest names in the industry along Al Dahra Holding. I would like to congratulate Al Dahra Holding on their new milestone and look forward to working together to encourage more local production of food,” he added.
The factory will benefit from a vertically integrated supply chain that guarantees the sourcing of the finest quality Basmati and non-Basmati rice from India and Pakistan.
Al Dahra Holding is a prominent leader in agribusiness; specialising in the cultivation, production and trading of animal feed and essential human food commodities such as rice, flour, fruits and vegetables. The group owns and operates a large asset base including a land bank of 200 thousand acres, 8 forage pressing and production plants, 4 rice milling plants and 2 flour milling plants.


We are a company based in Te Puke, in the sunny Bay of Plenty, New Zealand.
Our core business is a service industry for all spraying and water blasting equipment, especially catering for orchards, farmers, crop growers and industrial water blasters.
We offer specialised service to our local rural community, with a great selection of new spraying and water blasting units. Splash has a full sales and parts shop, also workshop facilities which are used for both servicing and the manufacturing of many specialised spraying and water blasting units as well as sprayer calibration.
We also have a great selection of second hand spraying units, which can be viewed on our second hand page or on our yard. All sprayers are fully serviced, ready to use, and sold with a 1 year warranty
New product range: Powerbuilt Radiative direct fire, industrial portable heaters. more
New product range: Powerbuilt high performance, recoil start, petrol powered Generators. more
General Guidelines for Calculating the Potential Required to heat a given space. more


Sahara Karbala Agricultural and Animal Production Company was established in 2021 as the largest project of its kind in Iraq. The company has massive farms for table eggs production, producing approximately 8,400,000 eggs per day. It operates a huge distribution network throughout Iraq and provides services to all food sectors and foodservice industries in the country. The Company employs 1500 local and international staff and utilizes the latest technology in this field.
Sahara Karbala is committed to provide healthy, delicious, and high-quality products to its customers and consumers.


Award Winning Greek Olive Oil
Lykovouno Olive Oil is grown and produced in Greece on the private estate of San Francisco Dermatologist Dr. Peter Panagotacos. This estate was started in 1985 on the slope of his ancestral village of Lykovouno with the help of his cousin, who still lives there. Over 4000 Koroneiki trees were planted at that time. It was Dr. Panagotacos' intention to produce the finest quality olive oil sold in the United States.
Health Benefits of Olive Oil
Olive oil doesn't just taste great, it has many proven health benefits as well. Olive oil can reduce the risk of coronary heart disease, has a high content of anti-oxidants, lowers the incidence of gallstone formation, has a beneficial effect on ulcers and gastritis, lowers risk of colon cancer, and even contains a painkilling compound similar to ibuprofen. Learn more about the many health benefits of olive oil in these articles and medical reports.


On Saturday, 28th October, the TREE extra-curricular students planted their garden beds. After discussing initial ideas, we were fortunate enough to have Mr Greg Kocanda come and talk to the students about what we could grow, timeframes, succession planting and advantages and disadvantages of planting various vegetables. It is wonderful to have such a wealth of knowledge within our parent body and we are grateful for the time that Mr Kocanda was able to spend with us.
After considering our new information, the planning and spacing of garden beds began, with the actual planting session last Saturday. The students showed a great enthusiasm for their garden; planting, watering and placing mulch on their beds until all 30 were complete. The produce ranges across over 20 types of vegetables, fruit and herbs and are a mixture of seeds and seedlings. We are looking forward to monitoring the development of our beds and the creation of our farmers’ market presence next year. The students are busily designing their brand and will shortly sell some of their pork products to the KWS community.
Mrs Haydon and Mrs Bilton


It was a great wine tasting at the Fine Wine Source and it was still going strong for both The Wine Raconteur, Jr. and myself. We had already had nine different wines from Burgundy, Bordeaux and St. Helena. It was a great learning experience and we both knew that we were going to be leaving with some wonderful wines and there was still more awaiting for us.
Our next destination that our tasting was taking us to was Alexander Valley in California’s Sonoma County. Alexander Valley is considered one of the warmest parts of the County as it goes from the Russian River to the foothills of the Mayacamas mountains, which separate Sonoma from Napa. The twenty mile stretch basically covers the benchlands and the gravel soil is the perfect area for Cabernet Sauvignon. The region is known for the warm days and fog cover which helps the grapes retain acidity, a basic quality for fine wines. The gravely soil, makes the vines work harder to achieve hydration, the plant is stressed and grows less energy-sapping leaves and creates thick-skinned berries with concentrated flavor. If you have ever had the chance to taste wine grapes at harvest time, you will fully appreciate the concentration of taste and sugar. Alexander Valley has attracted some of the giants of the wine industry, as well as small artisanal winemakers as well. Along with Cabernet Sauvignon, the Alexander Valley is known for Merlot, Cabernet Franc, Chardonnay, Sauvignon Blanc and Zinfandel.
Lancaster Estate Cabernet Sauvignon Alexander Valley 2016 is from a winery that was founded in 1995. The estate has fifty-three acres of vineyards on grounds that are very similar to terroir of the Medoc and hence the winery only grows Cabernet Sauvignon, Malbec, Merlot, Petit Verdot and Cabernet Franc; and eighty-three percent is planted with Cabernet Sauvignon. They even use satellite tracking for all of the plots throughout the growing season. The grapes are hand sorted and de-stemmed to be prepared for the crush and since the winery is located in the center of the vineyards, there is usually less than one hour from harvest to fermentation tanks; and each block or plot is done separately. The grapes are cold soaked with skins for several days in Stainless Steel, and through maceration they only use native wild yeasts to ferment the wines and to maintain the terroir of the wine. Then each separate lot is pumped to its own French Oak barrels to begin the aging process in their wine caves. The wines are aged from eighteen to twenty-six months sur lie, in a mix of varied coopered barrels, seventy-eighty percent of the barrels are new each year, and they add one or two new cooperages each year as well. The wine is hand stirred in the barrels once a week to lift the lees, for the first year, then after the racking is done without raising the lees. The wines are bottled unfiltered to maintain the purity of expression. Dark fruits and some floral notes enticed the nose, while flavors of dark fruits, leather and spice lead the taste with firm tannins and complexity, even at such a young age and the finish of terroir was long with some heat that I also enjoyed. This was a beautiful bottle of wine and one that I am glad that I had the chance to try.


The country’s biggest celebration of gardening will be in full bloom this week (11th to 17th April) and the Central Scotland Green Network (CSGN) is encouraging Ayrshire locals to take part in National Gardening Week by growing their own food.
There has been a significant increase in community growing activity across the central belt of Scotland between 2010 and 2015 according to new research from the Central Scotland Green Network Trust (CSGNT).
The study gathered data on the number of sites and area of land used for community growing.
The results estimate that there are more than 300 sites spread over 230 hectares of land in the CSGN area, with around 72% of the space used for allotments, 16% for community orchards and 12% for community gardens.
Community gardens have experienced the fastest growth both in terms of number of sites and land coverage between 2010 and 2015 with numbers increasing by 79% over the period to 84 and land coverage increasing by 44% to 29 hectares.
The research reveals that community gardens now equate to 28% of community growing sites.
Now in its fifth year,
National Gardening Week provides an opportunity for people to recognise the many advantages of growing their own food.
For further information about National Gardening Week, visit www.nationalgardeningweek.org.uk


Classic wedge salad with creamy yogurt blue cheese dressing, crispy bacon, tomatoes, and red onions.
The classic Wedge Salad made healthier with a lightened-up homemade blue cheese dressing made with Stonyfield Yogurt. This post is brought to you by Stonyfield but all opinions are 100% mine.
There are two types of salads in the world - the ones that are actually good for you and the ones are seriously indulgent and just happen to have some vegetables. For the longest time, I classified the wedge salad as the latter. Super delicious but not winning any contests when it comes to nutritional content.
That all changes today. Using organic Stonyfield yogurt as the base for a healthier blue cheese dressing and pairing it with turkey bacon, cherry tomatoes, red onions, and lettuce - you can make a healthier version of this classic steakhouse salad that still tastes incredible.
Now to be fair, I still used iceberg lettuce for this salad. It’s just hard to pass up the super crispy Iceberg wedge. But if you wanted to amp up the nutrients and health factor, you could reach for something like Romaine, baby spinach, or spring greens instead.
My Trip with Stonyfield
A few weeks ago, I had the opportunity to visit Vermont with Stonyfield. Since Stonyfield is a product we love, my kids are obsessed with their smoothies and yogurt pouches, I jumped at the chance. During the trip, we would visit three of their organic farms and spend time with their team learning about their mission and commitment to organic farming.
I love learning about where my food comes from, so I was excited to take a look behind the curtains. Plus a few days of beautiful New England landscapes, incredible meals, and some truly amazing company sounded like the perfect way to spend a few days.
Little did I know, this trip would completely change the way I think about what it means to buy organic. It’s actually hard to put into words just how much this short 3 day trip impacted the way I think about food, where it comes from, and what that means for our bodies, communities, and the environment.
What does organic really mean?
Let’s start at the beginning. In the past, I never thought too much about buying organic. It just wasn’t a priority and honestly seemed too expensive. Then I had kids and started buying organic for them. And it was all about the “No’s,” - no pesticides, no antibiotics, no growth hormones. I didn’t want them exposed to toxic chemicals or unnecessary antibiotics, so I tried to buy organic when I could. But honestly, when it didn’t happen, I didn’t think twice about it.
Now that’s all changed.
The truth is that before this trip, buying organic was something I felt like I should do for my kids, but I had no idea what buying and eating organic really meant. It goes so far beyond just feeding our bodies better food and being healthier, it’s also about the farmers, our communities, and our planet.
Why organic is better for our bodies
There is a growing body of evidence that shows that eating organic is better for our health and in fact, can be one of the best things people can do when it comes to preventive health. When you feed your family organic food, it guarantees that your food is free from:
- Synthetic fertilizers to add nutrients to the soil
- Sewage sludge as fertilizer
- Most synthetic pesticides for pest control
- Irradiation to preserve food or to eliminate disease or pests
- Genetic engineering used to improve disease or pest resistance or to improve crop yields
- Antibiotics or growth hormones for livestock
Additionally, science is beginning to tell us that organic foods are also better for you from a nutritional perspective. For example, studies show that organic milk is more nutritious than its conventional counterpart. Organic cows that spend a significant part of their time on pastures (which is part of the organic standard) produce milk that is higher in heart healthy Omega 3 fatty acids and CLAs.
To sum it up, less bad stuff and more good stuff. For me, that alone is a pretty compelling reason to try and eat organic. But it actually goes deeper.
How eating organic helps farmers
One of the most amazing parts of this trip, was getting the chance to visit some of the organic dairy farms that provide Stonyfield with their milk. Specifically, we spent time with two farmers, Julie and Greg, and had the chance to visit their farms, meet their herds, and speak candidly with them about why they made the switch from conventional dairy to organic.
Both Greg and Julie started as conventional dairy farmers and switched to organic. Initially, they switched for financial reasons since organic milk demands a higher premium (organic farms are 35% more profitable on average) but both have seen the impact that organic farming practices has had on their cows. Their animals are healthier, happier, and living longer.
When we choose to buy organic, we can help provide small family farms with a more sustainable way to support their families. Learn more here.
Eating organic and the environment
Would you be surprised to learn that it’s estimated that converting all of America’s cropland to organic would have the same carbon-reducing effect as taking 217 million cars off the road. The fact is that organic farming practices actually help the environment.
Organic farming practices can be part of the solution when it comes to climate change. Organic farmers use natural practices like crop rotation, cover crops, and beneficial insects to manage their feed and farms. These practices build soil that helps sequester carbon, meaning it can actually help remove extra carbon from the environment. With the right practices, farming can become part of the solution instead of the problem.
This is in addition to the fact that organic farming doesn’t rely on toxic pesticides and chemicals that often pollute the air, water, and land in and around farms. No worries about toxic runoff, contaminated water, and land and air pollution from pesticides.
For me, this trip was such an eye opener. It’s totally changed the way I think about what buying organic means. It means that whenever possible, I will be buying organic products.
With that said, I know that buying organic isn’t always an option for everyone because let’s be honest, organic can be significantly more expensive. In that case, buy organic when you can.
Start with products where the price for organic is only slightly more - think oatmeal or carrots. Stock up on organic products like meat, poultry, grains, and frozen fruits and veggies when they are on sale. Consider shopping at farmer’s markets or natural food stores with bulk bins. With some creativity, organic can be more affordable.
Classic Wedge Salad with Creamy Yogurt Blue Cheese Dressing
- Get in your Inbox
- 2/3 cup Stonyfield whole milk plain yogurt
- 2 tbsp crumbled blue cheese
- 2 tbsp mayonnaise
- 1 tbsp chives
- 1/2 tbsp white vinegar (or lemon juice)
- 1/2 tsp garlic powder
- Salt and pepper
- 1 head iceberg lettuce
- 4 slices turkey bacon, cooked until crispy
- 1 cup cherry tomatoes, quartered
- 1/4 cup red onion, diced
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An Amsterdam based scale-up that builds both hardware and software in collaboration with and for the benefit of the agricultural sector. The company provides growers all over the world with insights into the climatic conditions of their crops. By visualizing data and crop yield knowledge in customer focused apps for growers, and by connecting growers, advisors, distributors and researchers within the platform, the company contributes to the more effective, efficient and therefore more sustainable cultivation of vegetables, plants and seeds.
In order to scale the business and lead the strategical change, the company is currently looking for a seasoned scale-up CEO. Together with the COO, the CEO will steer the ambitious growth plan of the company with a focus on sales, people and customers.


Image from: Allrecipes Also known as maize, it is a cereal grain that was domesticated by indigenous people in southern Mexico about 10 milllenia ago. Taxonomic Tree. The usual term for maize is corn, which originally referred to any grain, but which now refers exclusively to maize. What are genera and species? It can be found in numerous tropical areas around the world, and in the United States, and is a major pest of maize. Management. Corn is used as livestock feed, as … The scientific name for wheat is Triticum aestivum. CABI is a registered EU trademark. Ask a Question, The term maize derives from the Spanish form (maíz) of the indigenous. Scientific name of maize is Zea mays. Maize's scientific name is " Zea mays" and they belong to Kingdom Plantae, Maize is classified among Angiosperms or Flowering Plants. cynodontis (Bermuda grass stunting disease), Maconellicoccus hirsutus (pink hibiscus mealybug), Melanaphis sacchari (yellow sugarcane aphid), Meloidogyne chitwoodi (columbia root-knot nematode), Meloidogyne ethiopica (Root-knot nematode), Meloidogyne graminicola (rice root knot nematode), Meloidogyne incognita (root-knot nematode), Melolontha melolontha (white grub cockchafer), Metamasius hemipterus (West Indian cane weevil), Mimosa diplotricha (creeping sensitive plant), Oedaleus senegalensis (Senegalese grasshopper), Orgyia leucostigma (white-marked tussock moth), Pantoea agglomerans (bacterial grapevine blight), Pantoea ananatis (fruitlet rot of pineapple), Pectobacterium atrosepticum (potato blackleg disease), Penicillium expansum (blue mould of stored apple), Perkinsiella vastatrix (sugarcane leafhopper), Peronosclerospora spontanea (spontaneum downy mildew), Phaenacantha saccharicida (sugarcane red bug), Phaeocytostroma ambiguum (stalk rot: maize), Pomacea canaliculata (golden apple snail), Pratylenchus goodeyi (banana lesion nematode), Pratylenchus loosi (root lesion nematode), Pseudococcus jackbeardsleyi (Jack Beardsley mealybug), Pseudomonas fuscovaginae (sheath brown rot), Pseudomonas syringae pv. Acanthospermum hispidum (bristly starbur), Acidovorax avenae subsp. Didn't find the answer you were looking for? Zea mays is the scientific name of maize and there may be many sub species of maize and have many different scientific names,but commomly and mainy used scienic name to represent maize is Zea mays Rank Scientific Name and Common Name; Kingdom: Plantae ... GRAMENE-Browse the Maize Genome (ZEMA) IA-Grasses of Iowa (ZEMA) IN-Center for New Crops and Plants Products (ZEMA) MaizeGDB (ZEMA) There's a lot to the answer to your question. The scientific name of lion is Panthera leo. What are some tips I should follow when preparing for a marathon, and are there any common suggestions that are actually just a waste of time? nebraskensis (Goss's bacterial wilt & leaf blight), Cleome rutidosperma (fringed spiderflower), Cnaphalocrocis medinalis (rice leaf folder), Cochliobolus heterostrophus (southern leaf spot), Cochliobolus lunatus (head mould of grasses, rice and sorghum), Colletotrichum graminicola (red stalk rot of cereals), Conogethes punctiferalis (castor capsule borer), Cryptolestes ferrugineus (rusty grain beetle), Cryptolestes pusillus (flat grain beetle), Cuphea carthagenensis (Colombian waxweed), Curvularia clavata (leaf spot of sorghum), Cyperus difformis (small-flowered nutsedge), Cyrtacanthacris tatarica (yellow-backed grasshopper), Dactyloctenium aegyptium (crowfoot grass), Diabrotica barberi (northern corn rootworm), Diabrotica virgifera virgifera (western corn rootworm), Diatraea grandiosella (southwestern corn borer), Diatraea lineolata (neotropical corn stalk borer), Dickeya zeae (bacterial stalk rot of maize), Digitaria abyssinica (East African couchgrass), Ditylenchus destructor (potato tuber nematode), Ditylenchus dipsaci (stem and bulb nematode), Dociostaurus maroccanus (Moroccan locust), Dysdercus cingulatus (red cotton stainer), Dysmicoccus brevipes (pineapple mealybug), Elasmopalpus lignosellus (lesser corn stalk borer), Ephestia kuehniella (Mediterranean flour moth), Euschistus variolarius (onespotted stink bug), Fusarium sporotrichioides (kernel rot of maize), Gibberella acuminata (stalk rot of maize), Gibberella fujikuroi (bakanae disease of rice), Globisporangium splendens (blast of oil palm), Gryllotalpa gryllotalpa (European mole cricket), Helicotylenchus dihystera (common spiral nematode), Helicotylenchus pseudorobustus (spiral nematode), Helicoverpa assulta (Oriental tobacco budworm), Helicoverpa zea (American cotton bollworm), Heliotropium europaeum (common heliotrope), Helminthotheca echioides (bristly oxtongue), Herbaspirillum rubrisubalbicans (mottled stripe of sugarcane), Heteronychus arator (African black beetle), Heteronychus licas (black sugarcane beetle), High plains wheat mosaic emaravirus (high plains disease), Hortensia similis (common green sugarcane leafhopper), Ipomoea triloba (three-lobe morning glory), Lasiodiplodia theobromae (diplodia pod rot of cocoa), Leptochloa chinensis (Chinese sprangletop), Leucopholis lepidophora (Areca white grub), Limonius californicus (sugarbeet wireworm), Listronotus bonariensis (Argentine stem weevil), Macrophomina phaseolina (charcoal rot of bean/tobacco), maize bushy stunt phytoplasma (maize bushy stunt), Maize dwarf mosaic virus (dwarf mosaic of maize), Maize rayado fino virus (maize rayado fino), Maize streak virus (streak disease of maize), Maize stripe virus (stripe disease of maize), Maladera orientalis (smaller velvet chafer), Mastigosporium rubricosum (leaf fleck: bent grass), Melanoplus bivittatus (twostriped grasshopper), Melanoplus sanguinipes (lesser migratory grasshopper), Meloidogyne arenaria (peanut root-knot nematode), Metopolophium dirhodum (rose-grass aphid), Moorochloa eruciformis (sweet signal grass), Mycosphaerella zeae-maydis (yellow leaf blight of maize), Neocurtilla hexadactyla (six-fingered mole-cricket), Oldenlandia corymbosa (flat-top mille graines), Oryzaephilus surinamensis (saw toothed grain beetle), Ostrinia nubilalis (European maize borer), Pantoea stewartii (bacterial wilt of maize), Paratrichodorus minor (stubby root nematode), Parthenium hysterophorus (parthenium weed), Passiflora foetida (red fruit passion flower), Perkinsiella saccharicida (sugarcane leafhopper), Peronosclerospora maydis (downy mildew of maize), Peronosclerospora philippinensis (Philippine downy mildew of maize), Peronosclerospora sacchari (sugarcane downy mildew), Peronosclerospora sorghi (sorghum downy mildew), Phyllachora graminis (black: grasses leaf spot), Platynota stultana (omnivorous leaf roller), Polygonum lapathifolium (pale persicaria), Pratylenchus brachyurus (root-lesion nematode), Pratylenchus coffeae (banana root nematode), Pratylenchus penetrans (nematode, northern root lesion), Pratylenchus vulnus (walnut root lesion nematode), Prostephanus truncatus (larger grain borer), Pseudomonas syringae pv. Maize Insect Pest. Maize, scientific name Zea mays, also known as corn or mielie/mealie, is one of the most extensively cultivated cereal crops on Earth. Zea mays. How Many Days In A Year ? The word ‘mahiz’ in Taino evolved as ‘maiz’ in Spanish which later in English came to be called ‘maize’. lapsa (stalk rot), Pseudomonas syringae pv. More maize is produced, by weight, than any other grain, and almost every country on Earth cultivates maize commercially for a variety of uses. corn. coronafaciens (halo blight), Pseudomonas viridiflava (bacterial leaf blight of tomato), Puccinia purpurea (rust (of grasses, sorghum)), Pyrilla perpusilla (sugarcane planthopper), Pythium myriotylum (brown rot of groundnut), Rattus rattus mindanensis (common Philippine field rat), Rhabdoscelus obscurus (sugarcane weevil borer), Rhopalosiphum insertum (apple-grass aphid), Rice stripe virus (rice stripe tenuivirus), Rosellinia necatrix (dematophora root rot), Rotylenchulus reniformis (reniform nematode), Sclerospora graminicola (downy mildew of pearl millet), Solenopsis invicta (red imported fire ant), Sophonia orientalis (two-spotted leafhopper), Spodoptera mauritia acronyctoides (armyworm), Spoladea recurvalis (Hawaiian beet webworm), Tetranychus cinnabarinus (carmine spider mite), Tetranychus pacificus (Pacific spider mite), Urophorus humeralis (pineapple sap beetle), Verbesina encelioides (golden crownbeard), Xanthomonas albilineans (leaf scald of sugarcane), Xanthomonas axonopodis pv. Corn, (Zea mays), also called Indian corn or maize, cereal plant of the grass family (Poaceae) and its edible grain. Maize is widely cultivated cereal grain that was domesticated in Central America. Corn is the most important and economical source of starch in the United States. Damage symptoms. However, it is most widely called as corn. Kingdom: Plantae. Most processed foods contain corn. maize. In India it is knows as Makka Cholam, Maka, Bhutta etc. Zea mays. The maize weevil ( Sitophilus zeamais ), known in the United States as the greater rice weevil, is a species of beetle in the family Curculionidae.
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I never thought I would like gardening as much as I do. I mean it’s full of dirt, bugs, too much sun, and a lot of labour. None of those are big pluses for me. Somewhere along the line though I realized it’s also simple, productive, occasionally a little magical, and peaceful. Life can always use more of that.
The bunny above is the neighbourhood rabbit and fairly tame. He’s as big as my cats, digs up whatever (garlic on this day, in one of my side plots), and is generally super cute. And well seasoned. Between the bunny and the slugs, I mostly container garden my annuals at the house. I also have pots of flowers at the shop because I have a ton of really boring concrete drive way and parking lot. And I have a few rows at a friends huge farm plot. I’m trying beets there this year along with the potatoes, onions, and carrots.
If I pay attention, my plants usually do well. Which is pretty much a whole life lesson.
When I moved from my city apartment to a house in a much smaller town some of the appeal was that I would be able to put out more than a few pots of flowers and containers of tomatoes. And I did, here and there.
This year I got a little more ambitious by working on the composition of the beds and planning a little better. Next year I will continue on with it. I have to say, gardening is like growing your business: lots of shoveling, watering, weeding, planning and hoping for sunshine.
I think it’s been one of those life lessons that snuck up on me while I wasn’t looking. Lots of small, consistent, moves to keep the foundation strong and growing. A little bit of luck. And continually trying new ideas as I go. Most of those fail but they fail early and fast before it stings too much.
In the garden that would be the patch of strawberries I started with early in the spring. I planted over that with hardier starters and voila, eating strawberries now!
I’m a budding green thumb. I’ve had potted plants and container gardens for my whole adulthood and flowers and a few veggies in containers and beds since I moved to a house.
This year I got a little more serious and planted LOTS of vegetables and pruned back the weeds and perennials in the other beds. And dug. And dug. And dug. Mostly the end result has been rocks but the summer is young (first day in fact!). I hope for the makings of sauces and salsas, mostly.
Next year I’ll try a few more veggies.


On the rolling hills of Morro d' Alba, about 10 km from the Adriatic Sea , are cultivated vineyards and olive groves, Stefano Mancinelli .
In an area of the Marche particularly suited . The area of our company, of about 60 ha, 25 ha is cultivated with vineyards specialized in the production of wines with Denomination of Controlled Origin, Lacrima di Morro d'Alba DOC and Verdicchio dei Castelli di Jesi D.O.C. Classic , typical of the area .
On our land are planted 1500 olive trees even of the most popular local varieties - Frantoio, raggiolo , leccino rays - from which , through the transformation of the company mill , which is always and strictly the same day of collection , we get an extra virgin olive oil with very low acidity , fruitiness and aroma characteristics .
A particular excellence of the company is represented by the installation of distillation , the first in our region, from which we obtain , by distilling the fresh pomace of our winery, Grappa Grappa Verdicchio and Lacrima in various forms and types.


There is one district market within the municipality, the Ndu market, which operates every eight days. The market facilities are very poor and the structures are mostly temporary. Inhabitants from all over the municipality meet to sell their produce and buy other basic necessities. Other markets exist in almost all the villages of the hinterland; the remarkable being those of Ntamru, Ntumbaw, Ntaba, Mbongong and Ntisaw markets…etc
The major products that attract buyers and other traders from outside the municipality to the main market are coffee, beans and maize. It is the main source of the income for most households. The peasant farmers sell their crops and in turn buy manufactured goods brought in from the major towns like Bamenda. Farmers here often sell their crops at give-away prices to meet up with their numerous commitments, especially the “njangis”, which is a micro-finance association of thrift and loan.
Apart from the sale of maize, coffee and beans, other farm produce like plantain, cocoyams, banana, cassava, irish and sweet potatoes are sold to middlemen from out of town. A few wholesalers buy products from the larger towns and sell them in markets in the hinterland.
The sale of animals especially pigs and goats, is also significant. Some of these bought are tender because the people buy them for some future event. While most of the animals are mature and sold directly to either middlemen or used for dowries and dead celebrations or even feast days like Christmas Days.
On market days, hawkers, truck pushers etc. move from door-to-door in neighborhoods around the market square, retailing goods. Distant and hinterland residents therefore come to the market square in order to buy or sell goods.
Palm and raffia wine are sold in great quantities on a daily basis. Most of it is bought and retailed in Ndu town by the middlemen where the demands and prices are high.
Licensed agents buy coffee to supply to companies for processing.
Markets and storage structures
The major markets within the municipality are: Ndu, Ntumbaw and Ntaba markets. The major storage facilities are the cooperative houses where coffee is kept before being sold. There are two of such structures in the municipality


In order to survive long trips to other planets, astronauts are going to have to eat more than just easily-stored TV dinners and ramen noodles. With that fact in mind, scientists recently created what they determined could be the ideal fresh-food meal for space travelers.
The dish was formulated by an international team of scientists, led by Prof. Volker Hessel of the University of Adelaide.
They utilized a process known as linear programming, in which different variables are balanced in order to reach a specific goal. That goal, in this case, was to “meet a male astronaut’s daily nutritional needs while minimizing the water required to grow the foods.”
Importantly, astronauts in space burn more calories than those of us on Earth. They also need more micronutrients, due to the effects of living in a zero-gravity environment. Additionally, fresh produce raised in spaceships should require as little fertilizer and growing area as possible, plus it should grow quickly.
It was ultimately found that the best meal was a vegetarian salad consisting of soybeans, poppy seeds, barley, kale, peanuts, sweet potato and/or sunflower seeds. Although it does offer “the most efficient balance of maximal nutrients and minimal farming inputs,” it falls a bit short on micronutrient content – the scientists believe this shortcoming could be made up for by adding supplements.
Responses from a four-person taste test panel ranged from really liking the salad to saying it was OK, but still going back for second helpings. The scientists now plan on formulating a meal to meet the requirements of female astronauts, and to add more crop types to their database.
A paper on the research was recently published in the journal ACS Food Science & Technology.
Source: American Chemical Society


I have had several harvests of Spinach and it will be finished producing soon – some has gone to seed. I have to say I had much more spinach last year .. it must be the weather. I am going to save some spinach seed for the first time and see how that goes. Also several marigold flowers have dried up so I cut them off and will save these seeds also. I have had success saving marigold seeds in the past. Everything seems to be doing well even with all this pounding rain we have had – except the pole beans never germinated.
Here are the marigold seeds I will save for next year or maybe even plant again this year since it is still early in the season
Finally, the peas are producing! I have two different sections planted and this was the first one planted. The second area will be several more weeks before we see any peas.
I am working with Companion Gardening and have planted Corn along with buckwheat which is suppose to ward off the corn earworm.
The zucchini and yellow scallop summer squash took off this past week. I have them mulched with grass cuttings. I have also used pine needles in some areas.


Water Quality Problems Impacts of Land Use: Soil Erosion and Sedimentation
WHAT ARE EROSION AND SEDIMENTATION? Erosion and sedimentation are two separate, but inter-related processes. Both processes cause different types of environmental damage, and require different control measures to minimize the impacts.
Erosion is the process by which the land surface is worn away by the action of wind, water, ice, or gravity. In simple terms, it is the process where soil particles are dislodged or detached and put in motion.
Sedimentation is the process whereby the detached particles generated by erosion are deposited elsewhere on the land or in our lakes, streams and wetlands. Together, the two processes result in soil being detached, carried away and eventually deposited elsewhere.
It is estimated that from all sources, over 4.5 billion tons of sediment pollute the rivers of this country each year. This is the equivalent to a volume the size of 25,000 football fields, 100 feet high. It is estimated that 6-13 billion dollars per year are spent in the U.S. to correct the effects of erosion and sediment.
Damage from erosion and sediment affect nearly every citizen. Erosion and sediment result in:
- loss of fertile top soil
- clogged ditches, culverts, and storm sewers that increase flooding
- muddy or turbid streams
- damaged plant and animal life
- filled-in ponds, lakes, and reservoirs
- damaged aquatic habitats and reduced recreational value and use
- structural damage to buildings, roads, and other structures.
TYPES OF EROSION Geologic Erosion or "natural" erosion is the action of the wind, water, ice and gravity in wearing away rock to form soil and shape the ground surface. Except for some stream and shore erosion, it a relatively slow, continuous process that often goes unnoticed. Geologic erosion is reported to account for about 30 percent of all sediment in the United States each year.
Accelerated erosion is the speeding up of erosion due to human activity. Whenever we destroy the natural vegetation or alter the contour of the ground without providing some sort of surface protection, we greatly increase the rate of erosion. This type of erosion is reported to account for about 70 percent of all sediment generated in this country each year. Accelerated erosion can be minimized through careful planning and by implementing appropriate control measures. Farming, construction, logging, and mining are the principle causes of accelerated erosion. These activities radically upset the delicate balance that nature has developed between rainfall and runoff.
FACTORS THAT INFLUENCE EROSION The climatic factors that influence erosion include rainfall amount, intensity, and frequency. During periods of frequent rainfall, a greater percentage of the rainfall will become runoff. Temperature is another climatic factor influencing erosion. While frozen soil is highly resistant to erosion, rapid thawing of the soil surface brought on by warm rains can lead to serious erosion.
Vegetation is probably the most important physical factor influencing soil erosion. A good cover of vegetation shields the soil from the impact of raindrops. It also binds the soil together, making it more resistant to runoff. A vegetative cover provides organic matter, slows runoff, and filters sediment. On a graded slope, the condition of vegetative cover will determine whether erosion will be stopped or only slightly halted. A dense, robust cover of vegetation is one of the best protections against soil erosion.
Physical characteristics of soil have a bearing on erodibility. One soil property that influences erodibility is soil texture. Texture refers to the size or combination of sizes of the individual soil particles. Three broad size classifications, ranging from small to large, are clay, silt, and sand. Soil having a large amount of silt-sized particles are most susceptible to erosion from both wind and water. Soil with clay or sand-sized particles are less prone to erosion.
Slope length, steepness and roughness affect erodibility. Generally, the longer the slope, the greater the potential for erosion. The greatest erosion potential is at the base of the slope, where runoff velocity is greatest and runoff concentrates. Slope steepness, along with surface roughness, and the amount and intensity of rainfall control the speed at which runoff flows down a slope. The steeper the slope, the faster the water will flow. The faster it flows, the more likely it will cause erosion and increase sedimentation.


Pili Nut: Our Hero Ingredient
Our name comes from our all-star (nutrient-dense, sustainable, delicious) ingredient, the Pili nut, which is grown in fertile volcanic soil in Southeast Asia. Pili nuts have high fat superpowers that give our products their creamy, smooth and rich texture.
Often referred to as the Tree of Hope, Pili trees have been wild harvested for centuries and are the ultimate stressed crop: the harder the wind blows, the more nuts they bear. Pili trees need only rainwater to grow, making them a sustainable and regenerative crop.
Fun Facts on Pili nuts:
✨ the lowest carb nut in nature
✨ highest in magnesium + Vitamin E of all nuts
✨ a complete protein and contain all 8 essential amino acids
✨ contains antioxidants which are known to fight inflammation
✨ rich in nourishing fats (MUFA) known to support heart health and brain function
Click the link below for more info on this powerhouse of a nut.


Doff lawn feed is a fast acting lawn feed containing the trace elements Iron and Manganese to green up lawns and promote stronger healthy growth. Can be used at anytime of the year in wet or dry conditions, on established or newly-sown lawns.
- Fast acting lawn treatment
- Promotes a greener and healthy lawn
- Treats up to 125m2
- Mix 60ml into 9 litres of water and apply over 15m2
- Size: 500ml


Seeds now available!
These seeds were collected throughout the 2015 season and will be more tolerant of the temperamental Central Oregon growing season than seeds bought at big box stores.
- JJF 2016 Fall CSA Share Pickup November 13, 2016
- Our 4th annual Sunset Supper is on August 21, 2016! July 22, 2016
- 2016 CSA Shares are now available! February 9, 2016
- Sunset Supper tickets On Sale NOW! August 3, 2015
- Save the Date! Farm Dinner is 8/30/15. July 22, 2015


Aphids literally suck the life from your plants, drawing out the nutrients the plants need to survive. Not only that, but they can also spread viruses from one plant to another. If not stopped, they’ll quickly overwhelm a single plant and go on to destroy others.
In the early stages, an aphid infestation isn’t hard to get under control. Even if you have an advanced infestation, though, it’s still possible to rescue your plants.
Start with a Simple Approach
If you spot just a few aphids on a plant, removing them by hand is usually enough to stop the attack. Start by preparing a bucket of soapy water. Soap dissolves the waxy coating on the aphids’ outer shells, eventually killing them. Wearing a pair of gloves, pinch the bugs off the plant’s stem, and drop them into the bucket. If there are too many aphids to remove one by one, but they’re all concentrated on a few stems or leaves, prune off the affected areas and drop those into the bucket.
In the case of a more widespread infestation, you can still physically remove the aphids, but you’ll need to take a different approach. For strong, well-established plants, a blast of water from a garden hose can do the job. This will dislodge the aphids from the plant, but it won’t necessarily kill them all, so they could show up on your plants again. Strong water pressure can damage young plants, so for these, it’s best to use another method.
For young and otherwise fragile plants you can’t blast with a hose, a simple spray with soapy water is an effective alternative. Mix up a solution of 1-quart water and 1 tsp of liquid dish washing soap, and wipe or spray this onto the parts of your plant where the aphids have accumulated. Take care to treat the undersides of the leaves, a favorite hiding spot for aphid eggs and larvae.
To really scare the aphids away, you can go a step further and add a dash of cayenne pepper to the solution. This repels the aphids that the soapy water doesn’t kill. Note that soap also kills beneficial insects such as ladybugs and lacewings, so it’s not a treatment you’ll want to use frequently.
For a gentler but more visible way to get rid of aphids, dust the affected plants with flour. The aphids will ingest the flour, which clogs their digestive system, killing them.
Treat Your Plants with Natural Sprays
Many plants produce substances to ward off aphids. Take advantage of these by using them to make sprays for your aphid-affected plants. Tomato leaves contain alkaloids that are toxic to aphids, but safe for plants. To make a tomato-leaf spray, chop one or two cups of tomato leaves and soak them in two cups of water overnight. Strain out the leaves using a strainer or cheesecloth, and pour the solution into a spray bottle. Spray the aphid-affected parts of the plant, remembering to treat the undersides of the leaves.
Garlic contains sulfur that kills not only aphids, but also harmful fungi and bacteria. To make a spray from this herb, chop three or four cloves of garlic and let them soak in three tablespoons of mineral oil overnight. Strain out the garlic, pour the oil into a pint of water, and pour that mixture into a spray bottle. Before treating the whole plant, spray a small part to see how the mixture affects the plant. If after three days, you see no damage such as yellowing or curling leaves, you can safely spray the whole plant.
Neem oil, which comes from the seeds of the Indian neem tree, can also help you fight off an aphid attack. You can find this oil at garden centers. Mix a solution of 1 tsp neem oil and 1 quart water. For a more effective spray, add 1/3 tsp insecticidal soap or dishwashing soap. The spray doesn’t store well and should be used within 8 hours, so start with a small batch.
You’ll most likely need two or more applications to rid the plant of aphids. For the first application, spray enough of the solution onto the plant to soak the leaves. Wait a week, then lightly spray on a second application. If the plant has suffered repeated infestations, spray it with this solution once every week or two weeks to keep the bugs away.
Work With Nature
If your garden has suffered repeated aphid infestations, making some improvements to the environment will be a more effective long-term solution than sprays. Ladybugs and lacewings both eat aphids. Buying live ladybugs and lacewing eggs is the fastest way to bring these beneficial insects into your garden. Hoverflies also enjoy chowing down on aphids. They can’t be shipped, but you can attract them by planting oregano, garlic, yarrow, and bachelor buttons.
Plants in the allium family, including onions, garlic, chives, and leeks repel aphids, so consider planting these around your garden and flower beds. Some fragrant herbs, such as mint, dill, oregano, and fennel do double duty by warding off aphids while attracting ladybugs.
Aphids love nasturtium and mustard plants, so avoid placing these near delicate plants that could be easily damaged by an aphid attack. This doesn’t mean keeping them out of the garden entirely, though. By placing them away from other plants or near large, strong plants such as sunflowers, you can create an aphid trap. Aphids will gather where they can be easily removed, rather than spreading throughout the garden.
Because some birds, such as wrens, chickadees, and titmice, consume aphids, it’s worthwhile to make your garden bird-friendly by adding sources of shelter, food, and water. These can take the form of unpruned shrubs and smaller trees, a pond or birdbath, and bird feeders. In the feeder, use a seed blend designed for the types of birds you want to attract.
Aphids are an annoyance nearly every gardener faces from time to time, but minor infestations won’t cause lasting damage as long as you take steps to treat them as soon as you notice them.
If you have a more advanced infestation, it might take a few weeks to clear up, but by applying your chosen treatment regularly, you’ll eventually have aphid-free plants. Once you’ve gotten rid of the aphids, keep them from coming back by growing aphid-repelling plants and attracting beneficial insects and birds to your garden.


All our animals are born and raised on the farm. We sustain all of our pasture by properly rotating the animals on the grass for the maximum nutrition needed for growth. We produce all our own feed, so you can be assured that the animals are taking in all certified-organic feed of the highest quality.
In the spring, all our animals are moved to what we call “greener” pastures east of Sedro-Woolley. The animals forage here for the summer in peaceful surroundings. All our animals spend their entire life on the farm, getting the best grazing and benefits from the most nutritious grass.
Our priority is the humane treatment and care of our animals. Being Organic Certified promotes our mission for granting the animals a safe, secure, and sustainable environment. Our goal is to provide a calm setting for all the animals for a back-to-nature appeal. Nature’s way is the best way: stress free!


KITTITAS — Kittitas County Hardware encourages gardeners to swap their excess harvest in a “leave some, take some” food exchange it’s sponsoring from now to the end of September.
The exchange, a small greenhouse next to the store on Main Street in Kittitas, is open from 8 a.m. to 6 p.m. Monday to Saturday and 9 a.m. to 4 p.m. Sundays.
The greenhouse will be locked up when closed, and the store will throw away spoiled food.
The store encourages exchange users to stand their greens and herbs up in water for freshness.
If the plan is successful, the store said it might keep the exchange running through October and try it again next year.


History of hormones in plant physiology
Connected to a plant nearby growing in good soil or near a creek or pond hormones can also be exchanged plant physiology - general, ziser. Plant physiology: a treatise, volume vib: physiology of development: the hormones focuses on the history and status of the hormone concept in plant physiology. Plant growth & development development and physiology •plants are able to produce complex - genes, hormones, environment. The history of the hormone concept in plant role of plant hormones in the control of physiological processes to force plant hormone physiology into a. Buy plant physiology and development (international edition) two year history, the authors of plant physiology have continually ions and plant hormones.
Physiology: physiology, study of the functioning of living organisms and of the functioning of their constituent tissues or cells. Modern plant physiology fat, and nucleic acid photosynthesis photorespiration hormones senescence corporate history careers at crc press. Plant physiology (biology 327) - dr describe the effect of plant hormones on rcbr fruit expansion to learn more about the history and biology of rcbr visit. The field of plant physiology includes the study of all the internal activities of plants history early history jan plant hormones are chemicals that in. History of plant physiology were found to be due to displacement of a cell growth hormone , or auxin in history of medicine. History of auxins and pioneering experiments auxins were the first plant hormones discovered plant hormones: physiology, biochemistry and molecular biology.
1 1 discovery 2 chemical structure 3 biological effects 4 mechanism of action 5 agricultural applications if any plant hormones - outline types of plant hormones. This is a short review of the classical and new, natural and synthetic plant hormones and growth regulators (phytohormones) and highlights some of their uses in plant. Definition of history of plant physiology – our online dictionary has history of plant physiology information from biology dictionary encyclopediacom: english.
Quiz plant hormones biology test prep review introduction to biology history of the theory of evolution. Peter davies' area of expertise is plant growth and development, with special reference to the role of hormones in growth and development, and the regulation of the. The earliest non-taxonomic appearance of arabidopsis in the literature of botany appears to be a paper by alexander braun in 1873, describing a mutant plant found in a field near berlin (7. Chapter 1 introduction to anatomy and physiology pathology, life cycles, and life history of cells hormones, etc introduction to anatomyand physiology 1.
In plant hormones: physiology, biochemistry and molecular biology, 2nd ed, p j davies, ed, kluwer, dordrecht, netherlands, pp 118–139. Plant sensory systems and responses plant hormones affect all aspects of as well as several other less-studied compounds that control plant physiology. Plant physiology is a subdiscipline of botany concerned with the plant hormones are chemicals that in small amounts promote and influence the history early. Plb320: plant physiology and plant hormones in growth you will examine the history of that question by looking at the introduction and.
History of hormones in plant physiology
History and biography - (bb500 perception of environmental stimuli by the plant to hormone changes mediated and physiology of plant hormones endogenous. Plant hormones is known as phytohormones are chemicals that regulate plant growth the term, phytohormone was coined by kenneth vivian thimann, in 1948. Biol 445 plant physiology laboratory - 1 biology 445 -- plant physiology laboratory -- 2009 -- syllabus (1 credit) 12 apr 14 plant hormones lab 8.
Plant responses to environmental cues tropisms plant responses to environmental cues mediated by the plant hormone auxin gravitropism - plant growth response. History further information this area of plant morphology overlaps with plant physiology and ecology, a plant morphologist makes comparisons plant hormones. In lecture 1 of this module, we will go deeper in to plant physiology and exploring water dependencies of plants, plant hormones plant hormones have neat sounding names such as auxins. Plant physiology for the scientific journal of the same name see plant or physiology, of plants the most important plant hormones are abscissic acid.
A key breakthrough in the history of h fitting introduced the term hormone into the plant physiology plant hormones have been the. Growth hormone (gh), also known as somatotropin (or as human growth hormone drug development history edit the identification, purification and later.


Do you have fruit trees? We do! But they are only three-years old. That means that this year is the first year we could possibly get some great fruit – not much, but some fruit! YAY! We have a plum tree, peach tree, two apple trees and a pear tree.
A quick bunny trail that is a lesson for all of us about fruit trees:
We also have an old plum tree (about 13 years old) that was planted by the original home owners, but was neglected for several years. It does bear fruit, but because it was allowed to grow wildly, it has been a nightmare to prune and control this tree every year. Don’t let your newly planted trees go unpruned and grow freely. We have shoots that come up several feet around it and it has multiple trunks of various sizes (and stumps from the times we’ve cut it). The main tree is beautiful and produces nice fruit, but the shoots and low growing branches (that keep coming back) make the whole thing a mess. We’ve talked to several gardeners and tree care companies, and our options are cut it down completely or deal with the mess. So we’ve been dealing with it (partly because it does produce fruit and I don’t want to lose it and partly because removal would cost a lot of money and leave a stump in my yard).
Back on track:
I love growing my own food. We have six sq. foot garden boxes that grow all kinds of veggies of different types every year. We also have many other pieces of the edible garden growing all over in pots (like herbs and regrowing veggies), in the house and all over the yard. You can see our garden category to get some ideas.
But, today I want to share something specific in regards to gardening – Fruit Tree Thinning.
Have you heard of the rule of six when it comes to your fruit trees? This is especially helpful for younger trees on many levels.
But first, before I dive into the “why,” let me tell you what it is.
It is the basic rule of thumb regarding how to thin fruit trees. Basically, only have one piece of growing fruit every six inches on each branch. No more. This is also called “thinning.”
Once I heard this rule, it actually greatly helped me to manage and control my fruit trees. I want healthy growing trees and large luscious fruit.
Now let’s talk about “why” you would want to thin out your fruit trees and why the six-inch rule. I am going to use my recent peach tree thinning has the example and pictures while sharing the why.
Honestly, it was difficult for me to convince myself that I had to take away two-thirds of the peaches on my three-year old peach tree. I mean, come on…we’ve finally reached a year where we should get some fruit, just to rip most of the fruit off to be thrown away?!? It doesn’t make sense and it seems almost painful!
However, it is important to do so for many reasons:
- The tree is young, fruit is heavy. If you don’t thin your tree, you could damage or break branches off your tree…then what good would it be?
- If you leave a lot of fruit in one small growing area, you will get a lot of small, measly fruit. If you thin your fruit, the result is large, luscious, juicy fruit as they tree/branch was able to put more of it’s productive energy into less fruit, rather than dividing it’s resources. A master gardener explained it like this: “do you want tiny fruit, with little flesh before reaching the seed? Or would you rather a nice big round juicy fruit that has a lot of flesh before reaching the seed?”
- It also prevents fruit drop because the young tree is not overbearing. If you don’t thin out your tree, your tree will do it itself by early fruit drop. The tree simply cannot handle it. Fruit drop is when underripe, not-to-be-consumed fruits fall prematurely.
- It helps with the life and health of your tree and future crops. It encourages a pattern of healthful growth and production each year!
So I got to work on this beautiful peach tree (mind you, the wind is blowing strong here and has been for days, so this peach tree is being blown all over by the wind in this picture, but it’s still beautiful).
I had done some thinning already as there were a few more peaches on this one branch, but as you can see they “double up” on one little stem.
To thin, I just gently twisted the peach and it popped off. So I twisted and pulled for several minutes until each branch had about a 6 inch spacing between each of the fruits.
When it was all said and done, it was about two-thirds of the fruit!
Well, now that only one-third is left (which is still a lot for this young tree), we will hopefully have nicer, big, juicy fruits abounding and ripening. I can’t wait to can and fill my storage with canned peaches, pears, apples and plums!
Please note, you don’t have to thin cherry and nut trees. But pretty much every other fruit tree and the rule of six is a pretty universal, easy rule to remember! In speaking with several master gardeners, this thinning process is a wise idea each and every year, regardless of age. It just makes for better tasting, large fruit!
I hope this quick little gardening and fruit tree care tip will be helpful and a reminder to you to take a few minutes and care for your fruit trees and they will give you amazing fruit in return!
Here’s a picture for Pinterest to remind you to thin out your trees!
Thank you for that information l had never heard of the 6 inch rule and how to do it I will share this with friends who have fruit trees.
Is the rule the same for espaliers?
Thank u I will try
I didn’t know about the rule of 6. I love growing my own food as well, we have a garden. I have been considering getting fruit trees, so this is great information to have. Thanks for sharing!
What time of year is the rule of 6 done? Do you wait until the buds are present or after fruit has started to develop?
Does it matter the climate you live in (I am in Minnesota and trimming apple trees)
I have a young tree which had lot of peaches on each of its leaves, but I can tell I never eat even single one, they were big but the worms satisfied themselves with them, they fell and were rotten. is it because of the soil or weather? I am in southern Africa (Lesotho)
We use Neem oil to rid our trees of worms and bugs. Dormant spray is used in winter to keep bugs from entering the tree wood and “over wintering” and ruining the fruit in the spring.
Is there anything that can be done with the ones that are culled?
I have to wonder if you could save the immature fruit for jam making later on, since underrepresented fruit generally has more pectin than ripe. Then you wouldn’t have to purchase commercial pectin.
The fruit is removed while very immature so the flavor is lacking and even bitter in some fruit. The compost bin is the best place for these.
My first year of several Fruit Trees. Of course being the First year I imagine there will be no fruit, however the information you gave is very helpful for the future of my Trees.
Judith A Mellott
Thanks for this info. I’m debating the rule of six as opposed to the only four limbs allowed on the tree which are strapped to supports which is what commercial growers in this area do. They end up looking like crosses tied to 2x 4’s. What is your thought on this. I’m I. N E Pennsylvania.
Great info! I’ll give it a go during the next large fruit set, as it’s too late this year for our crabapple (our only tree with lots of fruit). I’ll have to do a modified approach, though – 6 inches for crabapples would be an extremely low number of fruit, given their size (roughly 1 inch diameter) – so maybe 3 -4 inches? The poor thing has also been left to its’ own devices for many, many years and needs to be pruned very badly, which we’re going to do at the appropriate time.
I also wanted to share that there’s another great reason to thin the fruit after it’s set (and way prior to – that happens because the fruit was not thinned the one heavy year, so the next 1 or more years when the tree’s got little to no fruit it’s recovering from the stresses of overproduction. But, I do have to say, that in this area it’s hard to tell how much fruit might make it to the end of the season… We often get frosts in spring (sometimes even in June!), as well as lots of wind, and sometimes hail – any one of these can kill and/or strip buds, blooms, and even set fruit. But, I think thinning in this area is still a great idea, for all the reasons you’d mentioned, plus to keep the trees from continuing to go through that stressful cycle of overproduction followed by recovery. And, it would also mean a much more likely yearly harvest of a more average amount of fruit – so a more dependable, though smaller, yearly harvest. Plus, the tree will be healthier, and may even produce for a greater number of years – yay! Another good reason! We’ll likely have to wait until later in the season than folks in areas where weather is more agreeable, though, to ensure we don’t overthin.
Oops – some of my comment got erased somehow… To complete it:
…another great reason to thin the fruit after it’s set (and way prior to harvest time), is because of the cycle I’ve seen neighbors’ and our fruit trees go through. We’ve lived in the Powder River Basin in Northern Wyoming (USDA Zone 4b) for 10 years (this house for 3); we lived in the Denver, Colorado, area previously. One year a tree will be heavy with fruit, and the next year or more it’ll have little to no fruit. I’ve spoken with a number of tree folks in the area – they all agree – that happens because the fruit was not thinned the one heavy year…,
Hope that helps readers…! Sorry, not sure what happened.
I love in Indiana when should I thin my fruit trees
Good info but why aren’t the above questions answered?
Landscaping is not just about planting beautiful flowers and maintaining a lush lawn. It also involves managing the existing trees in our yards. Sometimes, trees need to be removed due to various reasons like root damage, structural instability, or overgrowth. By considering tree removal as part of our landscaping plans, we can create a harmonious and sustainable outdoor space. Champaign Tree Squad


We will soon have a new location providing a better sales experience in 2019.
A "moving sale" is en effect! Stop by for great deals before we move out in December!
We are still available for phone and internet sales during the move process.
There It Grows is an advocate for Urban Gardening and sustainable agriculture. Our mission is to promote Indoor & Outdoor natural/organic gardening. There It Grows is home for the Urban Gardener, the indoor hobbyist as well as food production growers.
There It Grows opened the summer of 2012 in Normal, IL with a mission to provide natural & organic products for indoor and outdoor gardening. There It Grows is geared toward the Urban Gardener, but we also have products for the larger scale food producers.
Whether you are a soil grower, or prefer the advanced hydroponic methods of growing, There It Grows has the products you need. If we don't have something in the store, we have no problem trying to get it in stock for our customers.


Preserve Our Planet
Our ambition is to reduce environmental impact and preserve our planet’s health.
We believe we can work with farmers to improve practices that preserve natural ecosystems and water availability to ensure a healthy farming system globally for generations to come.
As we continue our journey in Sustainable Agriculture, our agriculture decisions and actions are based upon the following principles. Sustainable Agriculture should:
- Integrate environmental, social, and economic sustainability within agricultural production.
- Comply with governmental laws, regulations, and industry standards.
- Integrate approved and credible science and technology, where applicable.
- Enable local farming communities to protect and improve their well-being and the environment in which they operate.
- Optimize the use of resources to improve farm productivity and preserve soil fertility, water and air quality, and biodiversity in agricultural operations.
- Support increased farm productivity, improving crop and livestock yields and nutritional quality to meet existing and future global business growth.
- Safeguard the care of farm animals that are an integral part our supply chain.
We've only got one planet, and we're determined to take care of it.
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Meatable initiated the CLEANMEAT project in which the world’s first scalable method for production of cell-based meat is being developed. By using breakthrough patented single-cell technology, Meatable aims to ‘Feed the World with a single cell’. The scaffold to provide texture to the meat is being delivered by project partner Noviocell.
Environmental and sustainability benefit
Over-reliance on agriculturally reared meats has been identified as one of the major problems in achieving a sustainable world. Livestock farming is a major contributor to greenhouse gas emissions, a highly inefficient use of land and also a major factor in the destruction of forests and natural habitats. Cell-based meat production has an estimated potential to reduce water consumption, agricultural land usage and greenhouse gas emissions by up to 90%, compared to conventional meat production.
Meatable’s mission is to produce better meats that benefit the world, starting with a single cell. Cell-based meat is no longer science fiction, but the culmination of breakthrough stem cell technologies and a game-changing patent created by scientists from Cambridge and Stanford universities.
“We are very happy to be involved in this supremely important project as it is fully in line with our mission to provide reliable solutions to the bioprocess market that will enable an improved quality of life,” said Timo Walvoort, Head of Product Development at Applikon.
“Providing the Meatable team our single-use stirred tank bioreactor AppliFlex ST and related technologies to cultivate the necessary iPSCs (stem cells) to high cell densities, makes us very proud” he added. “We are part of a true revolution in the meat industry”.
"We are happy to provide our technology for such a revolution as cultured meat" said Juliette van den Dolder, CEO of Noviocell
Single cell process
The unique Meatable process is able to take one cell from a cow, chicken, or pig to create both animal muscle cell AND fat cells that grow into clean, healthy, tasty meat for human consumption. This proprietary approach uses minimal resources to produce meat in just three weeks.
The technology can be applied to produce chicken, pork, and beef, which account for 90% of total global meat consumption. Unlike conventional meat or other cell-based meat products, no animals are harmed during the cell harvesting process and no additional animal support is needed after the cells are collected.
Overcoming scalability challenge
Solving the problem of scalability in the cell-based meat market is critical, and Meatable is poised to tackle that challenge head on with one cell.
Dr. Mark Kotter, neurosurgery clinician scientist and lecturer at University of Cambridge and co-inventor of the patented Meatable technology explaines: “In conjunction with the work of Professor Roger Pedersen at Stanford University, the technology my team has developed overcomes the scalability issues that have been holding back progress in this field. The cell lines we’ve developed proliferate indefinitely and produce millions of identical cells, at unprecedented purities and within a very short timeframe. The result is genuine tissue that does not require fetal bovine serum, which has been one of the biggest barriers to producing meat at scale.”
Bioreactors thus play a key role in growing the right cells and producing enough for a juicy burger. Backed by additional funds obtained from divers investors, like the local province of Zuid-Holland, the CLEANMEAT project team is moving towards rollout aiming to present its first product within three years.


Veraison, a French term for when the color of the grapes turn from green to red or green to yellow in the case of white grapes. From experience, the harvest usually begins 6 weeks from the beginning of veraison. This year harvest is expected to begin in the third week of August, earlier than normal which is usually at the beginning of September. We have not had much rain this year but it seems to have come at a good time and the weather is ideal, warm days, not too warm and cool nights. The canopies are excellent and the harvest looks to be excellent.
- Open House at Lafond Winery City Tasting Room for Artist Michael Adams
- The art of Stemming
- Circulating the Wine
- Winemaking is not all Art – Bruce looking at his Spreadsheets
- A Dinner with Friends at the Lafond Winery Patio
- More of Harvest
- Images of the Harvest
- More about the Harvest
- Santa Barbara Newspress Article about First Crush
- Inner Staves
- First day of Crush – Thursday August 21, 2014
- Wednesday, August the 20th: First Day of Harvest at Santa Barbara Winery and the obligatory Toast over the first box of grapes – Pinot Gris. Here’s to a good harvest.
- August Dinner at the Vineyard
- Wine Club Member BBQ – Saturday, July19, 2014


New UUS member Suzan Erem and her husband Paul Durrenberger invite you to join them at their 75-acre nature farm throughout the growing season and beyond. Free events include a potluck in the prairie, photo and bird walks, tastings from the orchards, a Milpa garden and even a Winter Solstice bonfire, weather permitting. They partner with experts whenever possible to make each event as educational and fun as possible.
Suzan and Paul coined the term “nature farm” to represent their ongoing efforts to grow table food sustainably amongst prairie and timber. While most of the land is wild, they’ve been transitioning some of it to Asian pear, chestnut and honeyberry orchards in addition to what they grow around their home. They are retired founders of the Sustainable Iowa Land Trust, and Draco Hill was their first inspiration for that work.
Draco Hill is located about a 30-minute drive from Iowa City, 7 miles north of I-80 at the West Liberty exit.


From the heart of the mountain to the tip of South-Africa, lies the Ceres Valley where delicious fruit full of sun are grown.
Mixed with exotic fruit carefully selected, CERES offers Juices and Nectars with unique flavours.
CERES, the best of nature.
100% juice blends and nectars
Juice from fruit concentrate
100% fruit juice
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Shake before opening and serve chilled
Come together with rice, cooked beans and condiments to have a complete Reunionese meal
Tetrapak 1l / 20cl
Conditioning: Tetrapak1l /20cl
Net Weight : 200g / 1000g
Volume : 20cl / 1l
Shelf life : 12 months