zerothworld.bsky.social
Innovation, design, global challenges. Inventor "cloud computing spot market". Food System Game Changers Lab 2021 alum. Climate Crisis Club. Crop Landraces Darwinian selection enthusiast.
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Smooting ourselves in the foot. m.youtube.com/watch?v=uhiC...
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I’ve been making no-knead sourdough bread for years. I haven’t tried sourdough pizza. Is this a kneaded dough?
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I mix cocoa powder & boiling water 50/50 to make a paste. Keep it in a jar in fridge. Spread it on fruit. Tastes great & has lots of fiber. Maybe I’ll try pulverizing walnuts or pecans and mix those in, plus some extra water so it’s not too thick.
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I read about a cultured meat company focusing on chicken. Does this make financial sense? Chicken legs here can be as low as $1.29 per pound. Antelope is maybe around $50 per pound. If cultured product is, say, $15 per pound, what market makes sense?
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My pinned thread has a couple of photos of squash I harvested this winter. Most of seeds planted I believe were f2 seeds I saved from acorn, butternut and pumpkin. Plus gourd seeds saved from a friend’s garden. My hope is to see natural selection produce strains that survive our wide weather swings.
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Several of my squash fruit harvested this winter had a roughly butternut shape. But all with different coloring. Here’s a photo of one of these. And one that was much like a green version of a yellow crook neck summer squash.
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So far I’ve been crossing only winter squash. Mostly getting butternut shape, but all with unique coloring. I got one oddball fruit that was like a green version of a yellow crookneck summer squash.
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Fascinating stuff! I’ve started experimenting with squash crosses. I’m extremely interested in locally adapted landrace crops. My pinned thread chronicles real-time my learning more and more about landraces and Darwinian farming.
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Eliza Gilkyson, Land of Milk and Honey. m.youtube.com/watch?v=d4_9...
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Agroecology and the biodiversity crisis. FutureOfFood org cites maintaining landraces as important component of agricultural biodiversity. nbsap.futureoffood.org/why/
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My favorite: pumpkin, squash, and sweet potato. Over time I’ve reduced added sugar to 0. They have a natural subtle sweetness. If you like it sweeter just drizzle some honey on a slice.
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The Boston Cooking-School Cook Book by Fannie Merritt Farmer, 1896.
The Art of Eating Well by Pellegrino Artusi, 1891. (Italy’s most treasured cookbook)
Modern re-issues available for both.
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How can I access the Laureates Letter? I don’t see it at the provided link.
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www.johnnyseeds.com/vegetables/c...
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I’m reading her “The Tao of Vegetable Gardening” now.
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I bought a $70 portable induction burner. During warm weather, which is much of year here, I cook on the back porch instead of heating up the kitchen.
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Very cool!
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Review of Denison’s “Darwinian Agriculture” says “Denison explains why plant traits that have been genetically optimized by individual selection… are bad candidates for genetic improvement. Traits… which determine the collective performance of plant communities, offer more room for improvement.”
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I’ve just learned of this book on in-garden and on-farm plant variety breeding. Looks like there is a grass roots community interested in locally adapted plant landraces. www.chelseagreen.com/product/bree...
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Encouraging 2 minute radio piece on NPR. Food venue trend of traditionally made masa tortillas & tamales using diverse heirloom corn varieties from Yucatán, Oaxaca, etc. Hope for consumer acceptance of plant genetic diversity: not monotonous uniformity.
www.npr.org/2025/01/02/n...
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Genetically diverse landraces, Darwinian selection in the crop field or garden.
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Vascular flow of nutrients/O2/waste/CO2 via red blood cells keeps tissues & blood cells healthy. US Interstates are vascular network carrying food from farms to us; but is 48,000 mile food desert captive to 1/2 million long-haul truckers with awful health stats. What if rest stops sold healthy food?
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I’m excited about squash here in TX. Some are just now ready to pick. Seeing lows 38F highs 80F. My plan is to ignore advice on when to plant; just keep putting seeds in ground year round. Hodgepodge of saved & catalog seeds. Let Darwin pick who survives.
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For COVID in US, May to Sep 2021 was critical. Vax uptake stalled by May. I did a “what if” simulation to see where case numbers would have gone had vax rates stayed high. I saw cases curve fall below 1 by September.
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Hurricane residential destruction could be opportunity to build back better. Smaller, better wind resilience, better insulation, solar, berms, etc.
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Beginnings of my squash landrace. Plan to ignore all conventional advice on when to plant; & seed year round. This week lows 3C highs 27C. Extremes are common. Plan is to plant many varieties & replant saved seeds. What survives survives. Hope to see Darwin in action. And make a lot of squash pies.
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Re narrow crop genetic diversity: This conclusion section of paper submitted to 1st international landrace conference, Bologna 2018, sums it up nicely that we took a wrong turn. wakelyns.co.uk/fromthegrave/
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I’m fascinated with traditional “landraces”. Darwin on the farm & in the garden. Diversity & complexity; not uniformly & simplification.
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Similar language as Michael Pollan’s edible food-like substances.
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Food, climate, health.
Motivating dietary shifts for healthy people & planet.
Shifting farming practices for healthy soil.
Crop adaptation to climate change, weather extremes, shocks.
School gardens for health, inspiring, educating, & even citizen science.
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Doughnut economics & zen discussion on Lily Cole’s podcast. open.spotify.com/episode/1yHC...
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Here’s a paper presented at the 1st International Conference on Landraces (Bologna 2018), by Wolfe & Ceccarelli. The conclusion section, highlighted here, brilliantly captures how industrial farming & plant breeding may have taken a wrong turn in losing sight of Darwin. wakelyns.co.uk/fromthegrave/
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The maize cultivation practice I envision in that blog amounts to what scholars call “maize landraces”. Genetically diverse crop patches, cross-pollinating, with ongoing natural & farmer-led selection. Landraces have been the practice in Mexico for millennia, & still continue in the state of Oaxaca.
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Softens up the grain a bit. Was too hard when I tried without parboiling.
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Getting people to switch from refined to whole grain foods is tricky. At first, the whole grain foods taste like cardboard. Then, after 2 or 3 weeks they just taste normal. There is a few week acclimation barrier standing in the way of millions adopting that particular healthy eating habit.
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www.youtube.com/watch?v=FfUO...
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I’m curious about roasted, unsalted cashews. Not UPF. But appear to be HP. Feels like my inner squirrel is taking over. Seems like a paradox.
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Great! I started following them all.