Right now her focus is on rice. It’s one of our basic crops and without it, we would struggle to feed much of the world.
With climate change, we’re seeing an increase in flooding in places like India and Bangladesh, which makes it harder to grow this important food staple.
So Ronald and her lab have developed a flood-tolerant strain of rice. It’s known as Sub1a or “scuba rice” and millions of farmers in South Asia are now growing it in their fields.
Today is National Food Day, a day dedicated to hunger awareness. But as we focus on food insecurity, we need to talk more about how global warming will make the problem worse.
As our climate continues to heat up, it has huge impacts on what foods we are able to grow. Will our crops be able to survive droughts and floods? The University of California leads six labs that are working to develop other climate-resilient crops including chickpea, cowpea and millet.
These shittake mushroom and tofu meatballs are flavored with savory seasonings and drenched in a sticky ginger glaze. Serve them up as a fun party appetizer, or add some rice and veggies for a flavor-packed meal.
About 2 years ago, back when I (K) ran this blog by myself, I
decided to make the porridge from Princess
Mononoke. I wrote my recipe, made some breakfast, and took my photo. I then
promptly lost the recipe, ate the porridge, and let the photo sit in my
How very responsible of me.
Anywhoo, I’m sitting awake last night at 2 in the morning,
staring and my ceiling and thinking ‘holy cow I’m hungry’. And since I’m me I start
to think about all the things I want to be eating. Images of pancakes, curries,
and sushi flash through my mind, but I get stuck on the thought of Miso soup. But
I don’t have any tofu so it would be miso broth. And then my brain adds rice,
egg, basil, sesame oil and soy sauce to the broth and by then I’ve both planned
out my breakfast and made myself hungry for the rest of the night.
So new recipe, new breakfast, new photo. (And for those of you who
have stuck around long enough to see how I took pictures two years ago, I think
the new photo part is key!) The recipe is under the cut.