heidih

Supplier/packaging providers can be an issue. I kept getting irritated when the paper bag handles at Trader Joees couldn't support even a moderate content. I finally mentioned it and the supervisor told me they had switched suppliers but were taking care of it. I should have said something sooner.

I'm curious about the corn also. In some countries it is animal fodder. The varieties are the starchy ones versus the almost too sweet one favored in the US. I know you don't think it worthy of eating but do you know where the common cobs on offer fall on that scale? I think Mexicn street corn is heavily to starchy end so all the add-ons make sense. https://www.seriouseats.com/recipes/2013/07/mexican-street-corn-elotes-recipe.html

Many on this side of the world know taro as the Polynesian poi https://en.wikipedia.org/wiki/Poi_(food) I prefer cassava/yuca

Time flies! It is that list I saw on a site just the other day.. Oops...

New York Times just put out a best of list but it is behind paywall. If you have access - maybe worth looking at

I only do baklava, Linzter Torte, chocolate chip cookies and pumpkin bread for holiday give-away. As mentioned up topic https://forums.egullet.org/topic/155739-eg-bake-off-xx-holiday-quick-breads/?do=findComment&comment=2126135 I've thought about using kabocha or another squash rathre than canned - not sure..It keeps well, freezes well, and perfect with a cup of coffee. Smells fab as well.

I like that you added green to the graveyard ones. It brings it alive

Well monetizing is whole other subject. Book seems better for the "nerds" Let us know

For instance I have an acquaintance who curates a Wiki page like this - obscure but there is an audience. She is a well admired former librarian at USC https://en.wikipedia.org/wiki/Category:Medieval_law

Although I follow a few blogs they seem to be going by the wayside. It might be more useful for searchers of information if you did a Wiki page. No revenue but if sharing info is your goal it might reach way way more folks.

Oops should have put the boo link in: Buck, Buck, Moose

I would ask my favorite "off the grid" guy at Hunter Angler. Very experienced. https://honest-food.net/

@shain Yes your dish appeals. What most struck me was the sesame seed. I wouldn't have thought of that but perhaps that is cultural. I might have thought of toasted walnuts perhap and others of pine nuts. Thanks for expanding our thought processes.

The demographic of your expected clientele may be a factor. I have small hand and some grip issues so prefer smaller and smoother but sturdy. Right image bugs me, left one is my preference. These just happen to be in my kitchen. I also agree that the food is the focus not tableware although you've been to places like Vespertine where the "experience" is the focus. Plus people tend to "walk away" cool stuff...

My farmers market folks from Fresno (yes they travel this far) have been selling fresh young ginger that looks almost like giant scallions. They say folks juice it (!) or just smash as flavor element. They grow it in a greenhouse.

I adore all of Laurie Colwin's writing. Her gingerbread article which I can't find from Gourmet 1993 may inspire you. http://www.forloveofthetable.com/2012/03/english-gingerbread-for-american.html

Yup - mainstream markets here are all about breasts, and organic.

I have not grown peas in a while so I can't even visualize growth habit. Any pea growers with input?

Referring to an earlier post here is our nakji's quote "Chayote is huugggggeee in Northern Vietnam. It's considered "clean", as it doesn't grow in soil, but is grown on trellises. They grow a lot of it in the mountains near Sapa. If you want to serve it like they do here, boil or steam it, then serve plain with ground roasted rice powder for dipping. Alternatively, you can serve it with chili/lime/salt/pepper dip. Both are great."

Somewhere in this (though interesting) is our dear Nakji's discussion of that fast growing and easily cultivated choyote. Kinda bland as a pod but adaptable. https://forums.egullet.org/topic/99670-trip-report-northern-vietnam-for-tet/

Possibly my favorite food podcast ever http://seriouseats.libsyn.com/podcast/category/sam-sifton-part-1-12

On the sodium issue I can share that as in other Asian cuisines rice or even breads may not be salted so it balances out.

My favorite garden writer on th issue https://awaytogarden.com/why-wont-this-plant-die/

maybe used in fish dishes or it kinda has a fiishy smell. I had no idea when I was growing and promoting it that it was a widely used edilble. or invasive - I just liked the color and seasonal hardiness...

@Okanagancook Love hearing about stock other than beef and chicken. Also like the fat disposal method How wil you use it?