Did you know that flower growers have used molasses to feed the blooms for decades in order to get stronger and longer lasting blossoms? Molasses supplies trace minerals along with bio-available sugars to feed the plant immediately.
This just in from the Boston Business Journal: Harvard University School of Engineering and Applied Science got a $10 million grant from the National Science Foundation to run a five-year project to build RoboBees. Yep, fake bees to pollinate… Why?
Thank you to everyone who shopped the day before Mother’s Day, a benefit day for Vitamin Angels. We were able to send Vitamin Angels a check that allowed them to reach an additional 5,000 children with the essential nutrients they need to grow strong and healthy. Vitamin Angels recently visited beneficiaries in Honduras and found children thriving after having received a 25-cent dose of vitamin A. Together, we done good! Check out http://www.vitaminangels.org/field-stories.
Rooibos tea is red tea from South Africa, and we’ve carried it since 2001. We love all our organic rooibos teas (we have bulk red tea and red tea in tea bags; we have some red tea in tea bags in combination with other plants and herbs too). One tea box says, “Since the turn of the century, rooibos has been treasured as an elixir for the mind, body and spirit.
We’ve got shows in the can. Local friend, Nancy Kaplan, has played the music for our theme song. My brother, David Stark, has done some fun graphics, and we’re shooting four more cooking shows at the beginning of May. Not long now until our cooking show will air. What’s the show called? Eat Well, Be Happy! Eat Well, Be Happy has been our motto since the store opened in 1989….We are as excited as you are and can’t wait to let you know when. Any town that has public access TV can have and air our show. Stay tuned….
Chia (Salvia hispanica)is fun food! Man has been eating chia since the Common Era, in other words, way before chia pets were popular in the 60s. The word “chia” comes from the Mayan word for “strengthening,” and Aztecs used chia to relieve joint pain, for energy, and in religious ceremonies. Today we know that chia seeds are a rich plant source of omega-3’s, and three tablespoons of the seeds yields 200 mg of usable, absorbable calcium. High in fiber? Absolutely.
Eggplants are rich in compounds that protect them against stressors like bad weather, bacteria and fungi. Does that mean eating eggplants helps us stay healthy too? That would be my guess! While this recipe makes a delectable sandwich, you could skip the bread and make a composed plate instead with a dollop of hummus, slices of eggplant, a scoop of the cuke olive salad, and somewhere potato, eggs and pickles.
This recipe is refreshing, somewhat tart, and loved by people who don’t ordinarily like beets. I think beets are just born to marry grapefruit, and this recipe will give you the chance to see why and to try pomegranate molasses and sumac, two favorite ingredients that we do, of course, sell at the store.
It goes without saying that you’re getting more nutritional bang for your buck (and no pesticides or herbicides) when you use organic grapefruit and beets, right? Did you know that beets will not only enrich tired blood, but help support a healthy liver and healthy circulatory system?
Cordyceps: The Oxygenator. Cordyceps is a rare, high-altitude Tibetan mushroom with a bizarre and disturbing life cycle. In the wild, a cordyceps spore will float through the air until it lands on an insect. It infects the insect, sending its mycelium (the “root” part of the mushroom) throughout the insect’s body, killing it and transforming it, at least partly, into fungal biomass. Then the fruiting body (the above-ground part of the mushroom) sprouts out the insect like creepy antlers.
And then somebody finds it and does a celebratory dance, because wild cordyceps goes for upwards of $5,000 a pound. Then they sell it to you, and you eat it, insect and all. And you get to experience one of the most profound tonics in herbal medicine.
Acid reflux is properly called Gastro-Esophageal Reflux Disease, or GERD. It’s a pain to pronounce, and it’s a pain to live with. It’s also dangerous. Beyond the immediate symptoms – and these can vary widely – GERD also turns out to be one of the biggest risk factors for esophageal cancer.
So what is GERD, exactly? GERD is a condition where acid escapes up out of the stomach, and into the esophagus. While the stomach is lined to protect against corrosive acids, the esophagus is not. Damage ensues.