Diggings 11 November 2020

Native grass seeds: Mulga, Mitchell grass, Kangaroo grass https://bit.ly/3lkA5BJ

Australian researchers find native grasses could be grown for mass consumption

Native millet, or panicum, turned out to be the best all-rounder: easy to grow and harvest, easy to turn into flour and “significantly more nutritious” than wheat, lead researcher Dr Angela Pattison from the University of Sydney said. Native millet is also gluten free, she added. The study, which involved researchers in ecology, food science, social science, marketing and business, found that native millet was the most economically viable of all the grains they tested. Native grains are called dhunbarr in the Gamilaraay language.

How doughnuts became Australia’s symbol of Covid hope

Just hours after Victoria’s Department of Health and Human Services announced the state’s first day of zero new cases and zero deaths since early June, locked-down residents started celebrating the end of the second wave of Covid-19 infections with doughnuts, posting photos and emojis on social media with the hashtag #donutday.

In the great tradition of make a political symbols of a particular food.


‘Napkins are the new fashion’: the improbable rise of tablescaping

Lockdown changed the rhythm of her days considerably. “We were just at home with our tables, our napkins and our decisions in life,” she jokes, so she started posting photographs celebrating the art of dining for one, on a tray, (#trayscapes, inevitably). The idea was to show that “solitude can be celebratory”, she says. “The reason I love what I do is that it’s not decadent for the sake of it. There’s something very convivial about elevating the mundane by setting a tray or table.”

While you weren’t watching, setting the table has morphed into tablescaping.


How do I mark the strangeness of 2020? I check my spice shelf

In an attempt to prove I am not stuck in an endless rinse and repeat of the same family dinners, I turned to the cookery books that line one wall of my kitchen, generally unmolested. I decided to make a massaman curry from Ravinder Bhogal’s fabulous Jikoni cookbook. That led to me acquiring the drifts of cinnamon sticks and coriander seeds, cardamom pods, star anise and tamarind concentrate. I spent a happy afternoon roasting and grinding spices, blitzing pastes and reducing broths to make a truly fabulous stew full of uncommon depth. I bathed in my family’s adoration. I put all the ingredients away.

At least he wasn’t stuck in an endless rinse and repeat of sourdough.


Finding Strength in Sofrito in Puerto Rico

To me, a meal served after a disaster is not just about the calories or the nutrients, or where the ingredients come from,” he said. “It is about giving a sense of dignity and hope for the future.

Amen to that.

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