Mushrooms, how much we don't know

If the study of mushrooms is a science in itself it may be the youngest science yet.  There is such a vast amount to study around mushrooms that indeed we (humans) may be just barely scratching the surface of this science.  As there is very little knowledge around the subject in-house we thought it would be a good excuse to utilize this opportunity to share this learning experience with others who may find an interest.  The process of learning something collectively without the assistance of experts is slightly different and it may be even more objective when a wide spectrum of information as a library is available.  When information does not exist the process becomes science in its true basis.

As we generally avoid encyclopedic interest in learning (learning for leisure or to satisfy personal curiosity) as such may only be expressed by an individual not a community or other group, learning about mushrooms, how to choose them, how to grow them, cook/eat them, use them for other purposes, making paper for example, or medical/health reasons, seemed as worthwhile.  In the most introductory reading we have found yet it would be hard to imagine a community that wouldn't need to learn about mushrooms.

How a mining conflict led to the political emancipation of a community in Northern Greece.

#Skouries - a story of political emancipation

February 19, 2014   x-pressed.org

Author: Evi Papada  

Source: FROM THE GREEK STREETS

 

Mining conflicts are increasingly surfacing globally due to complains over mines and pollution of water, soil and land occupied as well as over transport and waste disposal. The Skouries forest in Halkidiki has been at the center of a hot dispute between the mining company, Hellas Gold, a subsidiary of the Canadian mining giant Eldorado Gold and local communities. The company claims that an ambitious plan for mining of gold and copper in the area- including deforestation and open pit mining with excavation and everyday use of explosives- will benefit the region through the creation of some 5,000 direct and indirect jobs, while local residents argue that the planned investment will cause considerable damage to the environment and livelihoods, resulting to many more jobs losses in the existing sectors of the local economy (farming, pasture land, fisheries, beekeeping, food processing and tourism). The residents’ claims are supported by research conducted by various independent scientific institutions including the Aristotle University of Thessaloniki and the Technical Chamber of Macedonia. In addition to legitimacy questions underpinning the transfer of mining rights from the Greek state to the aforementioned company [1], the Environmental Impact Assessment produced by El Dorado has been found to contain gross methodological discrepancies and whilst the public consultation process could be at best described as cosmetic [2].

Incredible Edibles! – Great “Grains”

Republished from http://blogs.extension.org/mastergardener/2013/02/25/incredible-edibles-great-grains/

Incredible Edibles! – Great “Grains” 

Looking for something interesting and tasty to try in the vegetable garden or landscape this year?  Are you looking to add delicious fresh ingredients to your meals?  It’s time to take a look at some uncommon plants that can have a big impact in the garden and on your dinner plate.  There’s a whole world of fantastic fruits, glorious grains, verdant vegetables, and more that can bring excitement to the garden.

Think about experimenting this year and grow something new and unexpected.  This week, we’ll be taking a look at specialty “grains” that can find themselves a home right in your own home flower or vegetable garden.  These plants are used much like our cereal grains (corn, rice, oats, wheat, etc.), but are, in fact, broad leaved plants.

Quinoa (Chenopodium quinoa) and Amaranth (Amaranthus sp.)

We’ll talk about the first two together since they are closely related and have similar care characteristics.  Quinoa (pronounced Keen-wah) has been consumed as a staple in parts of South America for nearly 5,000 years and is just now becoming popular in the US.  Some reports indicate that the growing demand in developed countries is increasing the price of the staple in its native regions.

The seeds, when cooked, have a creamy consistency and nutty flavor and are often used in salads or cooked pasta/rice dishes.  It is also ground into a gluten-free flour.   It is popular because its tasty flavor pairs with its impressively high protein content.  It is a wonderful addition to the garden because the seeds come from impressively showy flower heads that make a striking addition to the flower garden.