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European Butcher brand bacon "chuncks" are being recalled in Ontario because of listeria. https://inspection.canada.ca/food-recall-warnings-and-allergy-alerts/2021-09-06/eng/1630984638146/1630984644387?utm_source=r_listserv

So where does "vache" come into the picture? Lacking a French parent I only have my middle-school memories to work from, but that's the word I was taught for "cow."

I'd quibble with "pork meat is pork." For me, pig meat is pork (or hog meat, as the case may be). I've never yet heard a kid squeal and point out a family of "porks." That being said, obviously we do refer to them as "porkers" as well, in the same sense that ranchers might speak of their herd as "beeves." But it's not the primary usage.

https://orionmagazine.org/article/the-ghost-crop-of-goa/

It's been a weird and challenging year in the garden for me, partly because of IRL drama that took me away from my beds but largely because of the weather. Parts of the province have already had their first frost warning of the year, and even here in the more moderate south we're getting overnight lows down into the single digits (that would be the 40s F, or high 30s). They're supposed to bounce back upward for the next few weeks, but it's just been that kind of year. The spring weather was more erratic than usual (which is a statement in itself), and twice I had newly-planted beds drowned by torrential rain. We've had very few hot and sunny days except for a few that hit unusually early (at the same time the heat dome was frying the West), and there's been a lot of cool, grey, wet weather. That's made it a banner year for slugs, which - combined with my frequent absences for family reasons - meant I've had entire beds of new plants devoured down to the root. Heat-loving plants have struggled all summer long...my spindly okra plants eventually gave up and died, and none of my pepper plants has yet reached a foot in height. My cucumbers are just now putting on a growth spurt and trying mightily to fruit before the cold kills them. The tomatoes are actually on schedule, which in my location means they're just beginning to give me my first few ripe fruit. The vines are smaller than usual this year but seem to be fruiting heavily enough, so that's actually a bright spot. I re-seeded most of my ravaged beds in July with quick-growing greens, so hopefully between now and the end of October I'll still get to fill my freezer with those. The chard, broccoli raab and especially kale are cold-tolerant and will produce until the community garden shuts down for the winter. My project for the winter will definitely include fabricating enough hoops to put protective row covers over my beds, because this is beyond irritating. In the longer term, once we've bought or built a place of our own, I'll be doing most of my growing in high tunnels and greenhouses. Gardening is ever so much simpler when you can exercise a modicum of control over the environment.

https://lithub.com/substantial-satisfying-hard-to-digest-how-apple-pie-is-like-america/

There are certainly better sparkling wines in cans. I don't personally know of any authentic French champagne in that format, though I have seen it sold (alongside canned wines) in single-serve bottles, with a straw attached. Coppola has a very decent blanc des blancs in a can, and I suppose I could have grabbed an image of that, but the one I chose seemed more appropriate to accompany Christmas Dinner In a Can.

Oh, that comes in its own separate can.

My garlic harvest has been curing in my basement storage locker for about 10 days, and I cleaned it up today. My 44 bulbs totaled just over 3.5 kg, or about 80 grams/bulb (7 lbs 12 oz total, or about 2.8 oz each). I'll separate out another 4 dozen or so to plant for next year, and take some more to my daughter (she got a couple of bulbs of the freshly-harvested garlic before I did the weigh-in), and what's left will probably do me for the year.

Put a heatproof bowl under the colander, and then pour it back. My scenario isn't exactly the same as yours, but when I want to preserve the starchy cooking water that's how I do it. Admittedly I do only small quantities these days, and it's less practical with a larger pot, but it works for me.

Tripped across this today, thought some of you would be interested... https://ny.eater.com/platform/amp/22650875/eleven-madison-park-review-vegan-menu-dishes-price-2021

This one has been updated: https://inspection.canada.ca/food-recall-warnings-and-allergy-alerts/2021-08-30/eng/1630374370914/1630374372180?utm_source=r_listserv Also Soo brand Enoki mushrooms are being recalled for listeria. "Possibly national," but so far NS, ON and Quebec. https://inspection.canada.ca/food-recall-warnings-and-allergy-alerts/2021-08-30/eng/1630378494975/1630378495334?utm_source=r_listserv

As tangible rewards to, those are pretty...tangible.

For everyone who's a) interested in this stuff, and b) on Twitter, I can highly recommend Dr. Sarah Taber as a "follow." She's a crop scientist whose wry take on agriculture and related topics is always readable and enlightening ("related topics" can be far-flung...she recently managed to draw an explicit link between Captain America's origin story and the prevalence of pellagra in the early 20th century). Her rant on the dubious narrative behind "imperfect" produce went viral a couple of years ago, and IIRC it was shared somewhere here on eG. Heck, I may even have been the one who shared it, I'm not sure.

Another interesting example of a farmer getting off the train that is conventional ag: https://www.agweb.com/news/crops/crop-production/skeptical-farmers-monster-message-profitability

There we go. Many thanks. ETA: I do drink mine without cow juice, and appreciate the colour.

"More sensible" because...? (I double checked because I haven't yet finished my own cup of tea, but I don't see an explanation of the Chinese term or its innate logic)

Cauliflower is one of the balkier brassicas to grow, so that's especially commendable (if a bit counter-intuitive). My broccoli, cabbages, Brussels sprouts and raab all grow well (and kale, of course), but cauliflower is perpetually hit-or-miss. It's a cool-weather crop and favors long springs and/or autumns, neither of which I get in my location.

A bunch of kale salad kids sold under the Curation Foods and Eat Smart brand names are being recalled for listeria. Currently listed by the CFIA as "Ontario, possibly national," so if you buy 'em it would be good to check the date codes. https://inspection.canada.ca/food-recall-warnings-and-allergy-alerts/2021-08-26/eng/1630041760017/1630041766097?utm_source=r_listserv

I should have assumed that, of course. In my defense, I'm not yet fully caffeinated.

I didn't find anything online to say that it's eaten or used medicinally, though I did find a research paper which concluded that its biologically active components were similar to those in D. cajanifolium. Even a site about plants which are "culturally significant" to indigenous peoples mentioned it only in passing as being good for wildlife forage. At home I have a book on edible and medicinal plants of Canada, so once I return from NS I'll see if it's listed there.

(Not strictly food, but a coffee cup is close enough I think...)

On a related note, it turns out that mosquitoes - of all things - may be a significantly underestimated pollinator (it's fairly far down the article, but the whole thing is a good read). https://www.smithsonianmag.com/blogs/national-museum-of-natural-history/2021/08/19/secret-life-worlds-most-hated-insect/

One of the Eat Smart chopped salad kits ("Asian Sesame") is being recalled for possible listeria contamination. Ontario, "possibly national." https://inspection.canada.ca/food-recall-warnings-and-allergy-alerts/2021-08-24/eng/1629851411200/1629851416874?utm_source=r_listserv

In support of which: https://www.beyondceliac.org/celiac-disease/celiac-history/#:~:text=Greek physician and medical writer,of the food and if