The 12222 Ig Nobel Prize Winners
In the Ica Region, Stuart interviews a farmer who annually abandons in his fields millions of stalks of asparagus too thin or too curved or with bud tips slightly too open to export. Next a producer tells him that he dumps more than a thousand tons of infinitesimally imperfect Minneola tangelos and a hundred tons of grapefruit a year into a sandpit behind his packhouse. Grade standards—industry driven and voluntary—were devised long ago to provide growers and buyers with a common language for evaluating produce and mediating disputes.
They also can help reduce food waste. Stuart applauds some U.
PDF Coveted Seed 2: Doug Goes to the Grocery Store
In the Picardy region of France a volunteer helps glean 1, pounds of potatoes too small to harvest mechanically. Feedback has helped organize more than 30 of these public feasts around the world to raise awareness of food waste and inspire local solutions. For seven days Stuart traipses around farms and packhouses, runs through his questions, gathers data, and samples rejects. Between visits he folds himself like a fruit bat into the backseat of a crowded car and types.
Tap, tap. An appointment with a food rescuer who just flew up from Santiago, Chile. Everywhere he goes, it seems, people want to tell Stuart an egregious story about food waste. In fume-choked traffic he arranges to meet with a Peruvian congressman trying to overturn tax laws that incentivize dumping excess food over donating it.
As we careen down a serpentine road, he taps out revisions to a proposed food-waste-reduction bill in the U. Parliament and a letter in support of expanding the authority of the U. Developed countries are responsible for most of the food left uneaten on grocery-store shelves, on restaurant plates, and in home refrigerators.
Here are some tips to reduce your waste footprint. Diners who use trays waste 32 percent more than those who carry their plates in their hands. Small changes in the kitchen can reduce the amount of food your household throws out. The standard plate is 36 percent larger than it was 50 years ago. Freeze or can extras. Blend bruised fruit into smoothies. Businesses, schools, nonprofits, and governments can all find ways to dump less food. The possibility spurs a series of calls to his newest friends. Raising awareness and building community. This squishy stuff works.
While gleaning, dicing, and dining, chefs from Lima to London have connected with charities hungry for their excess; California entrepreneurs have hatched schemes to rescue wonky-looking fruit from burial; civil society groups have fomented plans for a Kenyan food-rescue network; a Belgian brewer has been emboldened to convert stale bread into salable beer. A disco soup in Lima seems harebrained, given that Stuart is five hours from the city, has a looming appointment at a Colombian banana plantation, controls neither a dining room nor a kitchen, and has no budget and no food.
But history suggests he will probably succeed. Stuart, now 38, was born in London, the last of three boys. Simon Stuart was a talented teacher of English and an outstanding naturalist. One did birds, another did dragonflies, and I did mushrooms. I know what wild mushrooms look like, and these are from a shop. Portions in U. His father tended a large vegetable garden, and Stuart added pigs and chickens to the mix. In exchange for manure, Simon gave Tristram his vegetable trimmings.
The larder was almost complete. Stuart had begun selling pork and eggs to the parents of his schoolmates, but he quickly realized that buying animal feed would bankrupt him. He started a swill route: collecting misfit potatoes and stale cakes from local shops and his school kitchen. He bred his sow, Gudrun, and he learned how much edible food the community daily discarded.
After spending part of a year on a French cattle farm, he entered the University of Cambridge, where he studied English literature and experienced a cruel uprooting from his agro-ecological heaven. At that time, he says, neither supermarkets nor government agencies had any overt policies on food waste.
Callicarpa Americana is deciduous, with purple berries in the late summer, fall and winter. These berries attract cardinals, mockingbirds, and other birds. The plant is moderately deer resistant, but not in high deer areas. Another plant on her list that you might like also has fall and spring berries and a lovely slight fragrance.
In fact, my Dwarf Barbados Cherry Malphigia glabra, also called wild crape myrtle is blooming as I write and is covered in honey bees. It is drought tolerant and is one of my plants that I never water.
Scott notes that it needs to be fenced from deer. This plant is a perennial although if the temperature gets cold enough, it could freeze. My outdoor thermometer said 19 degrees this past January, and my plant did fine. A2: If you are planting seed, do it now. Doug Welsh, in his Texas Garden Almanac, recommends one-fourth pound of seed per square feet. Till lightly so that the seed will make good contact with the soil. Tamp in with your feet or a roller.
During the fall and winter keep weeds out of your patch. Remember next spring to leave the dead blooms and plants until mid-June when all the flowers die before you cut the plants down. This gives time for the seeds to fall back onto the patch. Over the winter when it rains you will notice bluebonnet rosettes appearing.
When bluebonnet transplants appear in the local nurseries, remember to plant them so that the crown of the transplant is just above the soil surface.
Ask a Master Gardener
A3: Welsh reminds us that we should not apply fall fertilizer until our lawns of Bermuda, St. Augustine, and zoysia have stopped growing. This, of course, depends on where you live in Texas. In some parts of the state, this could be as late as November. I had an arborist friend check it and she agreed with me that it should come out. I never got around to it, and this year the tree looks great.
What happened? A1: Perhaps the nitrogen fertilizer helped, as well as the extra water. Be thankful, because those trunks on your ten year old crape myrtle are truly beautiful. Last year I quoted Doug Welsh who said to remove the old blooms on the crape myrtle to prevent setting of seed and to extend the blooming period. However, in an Express News article some months ago, Neil Sperry says that deadheading will not speed up the formation of additional flower heads.