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#local food
solarpunks · 7 months ago
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China Plans to Feed 80 Million People With ‘Seawater Rice’
Jinghai district in northern China is hardly a rice-growing paradise. Located along the coast of the Bohai Sea, over half of the region’s land is made of salty, alkaline soil where crops can’t survive. Yet, last autumn, Jinghai produced 100 hectares of rice.
Known as “seawater rice” because it’s grown in salty soil near the sea, the strains were created by over-expressing a gene from selected wild rice that’s more resistant to saline and alkali. Test fields in Tianjin—the municipality that encompasses Jinghai—recorded a yield of 4.6 metric tons per acre last year, higher than the national average for production of standard rice varieties.
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China has been studying salt-tolerant rice since at least the 1950s. But the term “seawater rice” only started to gain mainstream attention in recent years after the late Yuan Longping, once the nation’s top agricultural scientist, began researching the idea in 2012.
Yuan, known as the “father of hybrid rice,” is considered a national hero for boosting grain harvests and saving millions from hunger thanks to his work on high-yielding hybrid rice varieties in the 1970s. In 2016, he selected six locations across the country with different soil conditions that were turned into testing fields for salt-tolerant rice. The following year, China established the research center in Qingdao where Wan works. The institute’s goal is to harvest 30 million tons of rice using 6.7 million hectares of barren land.
Article goes on to speak about rising sea levels and how salt-tolerant rice will have big implications for coastline countries in the coming decades.
China Plans to Feed 80 Million People With ‘Seawater Rice’
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rawfruitsous · 8 days ago
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nncastle · 2 months ago
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We have such beautiful produce available this time of year! Always shop local when you can.
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roberts-island · a month ago
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A random garden haul not featuring my 100 rotting tomatoes and wilted plants (but featuring one of my only carrots!) Today I helped to build raised beds in my local park for a community garden, and I’m so excited. It’s only a few blocks away and I’m going to bring some volunteer cherry tomato plants I’ve got. Gardening alone can be overwhelming sometimes and I’m curious to meet likeminded people and share the labour
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thefoodarchivist · 7 months ago
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The archivist’s mummy: Roast haunch of venison with pomme fondant, mustardy leeks and a wild plum brandy jus, at https://theforagersretreat.co.uk
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howlingxmouse · 7 months ago
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Sunday brunch 🍳☕🫐🥞 6.2.22 - featuring ♥ turkey bacon, local eggs, and sourdough discard crepes. I made a from scratch crepe topping selection of lavender-elderberry syrup, chai-cacao glaze, and mixed berry topping from berries we picked in early summer 🍇
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why-cant-we-be-solarpunk · a year ago
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Idea: require anyone with land to dedicate a certain percentage of it to growing food, either for the consumption of the household or for sale at local groceries. Collaboration within communities to grow what's needed and help anyone who would struggle with the upkeep. No more big monoculture lawns. Ditch the grass and replace it with clover or something bee friendly while we're at it.
Just... No more useless lawns
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nostalgicyearning · 2 months ago
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Earl Grey lavender cake with wild black raspberries and lavender from the garden🌿💜
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researcherposts · a year ago
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Japanese Folk Cuisine Recipe: Mitama
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It's Bon [盆] next month and this would be a perfect condiment for welcoming your ancestors back home. Mitama [みたま] (or Mitama-gohan [みたまご飯]) above is a dish eaten in Ishikawa Prefecture and other parts of Northern Japan during festive seasons such as Bon or even served during funeral. Mitama is glutinous white rice with Kuromame [黒豆] (black soy-beans) added to it so, the recipe is just that; very straightforward. Although, boiling the beans with sugar and soy-sauce prior to mixing with rice or having them plain is solely up to you!
Technically, Mitama as in [御霊] (or pronounced Goryō) is a honorific term for "soul/spirit", hence it's considered as an appropriate cuisine in relation to ancestral veneration. Furthermore, Mitama is widely eaten by the locals during the Shijōshiki [上棟式] (i.e.: a form of purification ritual conducted after an architectural infrastructure is completed) instead of the typical festive dish Sekihan [赤飯] (below) and this is because the red color of this particular dish resembles fire, thus seen as an omen for fire hazards involving the newly built infrastructure.
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fromscratchmom · a month ago
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Joel Salatin Polyface MICRO: HOW TO START A SMALL FARM, Broiler Chicken Farm Profits, & MORE
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theroaminggnome · a month ago
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Had a wonderful time in Todmorden with the amazing Pam Warhurst who is a true inspiration to me. Pam started the Incredible Edible network 14 years ago with like minded friends as a way to combat climate change from the local level. Her energy, drive and common sense thinking really resonate with me and she works tirelessly to bring food and climate justice to all of us. She makes me want to reach for the stars, make a plan and then go for it with every last bit of my being.
We had many a laugh, a lot of passionate conversations, garden visits, great food and I even ended up helping her family cater a wedding 😂 We had such a blast!
Thanks Pam, Rhi, Sarah and John for welcoming me so beautifully and sharing with me.
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beautifulbitch-2 · a year ago
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More yummies from today's food adventure...
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lukeskywahlker · a year ago
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mint magnificence from the local campus drip!
mint mocha / town & gown bistro / west lafayette in / april 10 2021
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greythoughtsreader · 3 months ago
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I thought it would be fun to start a series, that I can try and continue- at least this one should last more than a week. I am going to do my best at creating infographics related to health and the environment- let's see if I can get to 20 posts (the goal is 100 tho!!)
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greenprophet · 4 months ago
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What's in season May
Sour green plums the size of large marbles are in the local Middle East markets now, a seasonal favorite of the Iraqis. Eat them out of hand as a snack, sprinkling each bite with a little salt. The classic Iraqi way to cook them is to pair them with meat
Sour green plums the size of large marbles are in the local Middle East markets now, a seasonal favorite of the Iraqis. Eat them out of hand as a snack, sprinkling each bite with a little salt. The classic Iraqi way to cook them is to pair them with meat in a flavorful stew. And if you want to ask for them in Persian just say “Gojeh sabz!” Fruits in season in May The summer wave of colorful fruit…
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howlingxmouse · 2 months ago
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All-local duck egg and garden veggie breakfast. I love summer 🌱 13.7.22
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why-cant-we-be-solarpunk · a year ago
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Friendly reminder that at this time of year (in Canada) there's a lot of fresh local produce available! If you can afford it and have space, stock up and freeze a bunch!
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