He looked up at her and smiled. “Oh, you’re awake! God, Clo, you’re such a heavy sleeper.” He teased, lifting one of her legs and giving it a slow lick up toward her crotch. “You looked like you were a little heated. I just couldn’t resist you. You’re so cute. I love when your face gets all red. And you taste pretty good.” He licked again, this time pushing his tongue between her labia. “You started making sounds so I figured it must feel pretty good. Hope you don’t mind me continuing~”
Clover flushed even darker when he continued to lick along her thigh and up, up, up in a slow drag before he finally set his mouth on her and she moaned, covering her face with her hands. His mouth was so warm and his tongue against her was like fire (teehee). Oh, God, how embarrassing. She couldn’t even begin to imagine how she must have looked just then.
“O-oh…no….don’t stop….please…nnnnh.” She bucked her hips towards the friction his tongue was providing. “Ashes….hhh….”
Long overlooked in parts of Africa, indigenous greens are now
capturing attention for their nutritional and environmental benefits.
Just a few years ago, many of those plates would have been filled with staples such as collard greens or kale — which were introduced to Africa from Europe a little over a century ago. In Nairobi, indigenous vegetables were once sold almost exclusively at hard-to-find specialized markets; and although these plants have been favoured by some rural populations in Africa, they were largely ignored by seed companies and researchers, so they lagged behind commercial crops in terms of productivity and sometimes quality.
Now, indigenous vegetables are in vogue. They fill shelves at large supermarkets even in Nairobi, and seed companies are breeding more of the traditional varieties every year. Kenyan farmers increased the area planted with such greens by 25% between 2011 and 2013. As people throughout East Africa have recognized the vegetables’ benefits, demand for the crops has boomed.
This is welcome news for agricultural researchers and nutritional experts, who argue that indigenous vegetables have a host of desirable traits: many of them are richer in protein, vitamins, iron and other nutrients than popular non-native crops such as kale, and they are better able to endure droughts and pests. This makes the traditional varieties a potent weapon against dietary deficiencies. “In Africa, malnutrition is such a problem. We want to see indigenous vegetables play a role,” says Mary Abukutsa-Onyango, a horticultural researcher at Jomo Kenyatta University of Agriculture and Technology in Juja, Kenya, who is a major proponent of the crops.
Scientists in Africa and elsewhere are now ramping up studies of indigenous vegetables to tap their health benefits and improve them through breeding experiments. The hope is that such efforts can make traditional varieties even more popular with farmers and consumers. But that carries its own risk: as indigenous vegetables become more widespread, researchers seeking faster-growing crops may inadvertently breed out disease resistance or some of the other beneficial traits that made these plants so desirable in the first place.
“It is important that when we promote a specific crop, that we try to come up with different varieties,” says Andreas Ebert, gene-bank manager at the World Vegetable Center (AVRDC), an agricultural-research organization based in Shanhua, Taiwan. If the increasing popularity of these vegetables limits choices, he says, “the major benefits we are currently seeing will be lost”.
The question I’m asked most frequently, other than how to start growing, is: what do you do?
That’s never a simple question for I have many “jobs”. First and foremost I am a photographer, I take stock photos for cannabis related companies, and I also sell prints of my photos when I have them on hand, which, to be honest, isn’t often because I seldom like a photo enough to print it.
I write articles on various methods of rolling joints and information on the cannabis plant.
I am a grower, both indoor and out, and am just starting to make my own concentrates.
I roll joints professionally, for dispensaries or events.
I run MassRoots’ tumblr, posting my own original content and content for its’ users and from its’ blog.
I help my boyfriend manage his several businesses, including his custom woven wraps and custom creative joints, and his seed company.
And lastly, I am a social media marketing consultant, helping companies when they want to increase their social media reach.
So you see…. My job title is a quite convoluted… and can often change several times throughout the day.
There are a lot of variety in the pepper family and what you decide to grow may depend on your region. Some seed companies provide a map of all the regions and you will need to find yours in order to choose the best variety for you. Do you want peppers that are sweet? Like bells and bananas? or hot like jalapenos or habaneros? What ever you choose you may want to stick with the smaller varieties. It is generally recommended that the smaller fruits (hot or sweet) are easier to grow. If your summers are unusually cool or extremely hot (or if you’ve just had trouble growing good peppers in the past), the smaller kind may be for you.
Brassica ‘Cavolo Nero’ (black kale,Tuscan kale, Tuscan cabbage, Italian kale, dinosaur kale, flat back cabbage, palm tree kale, black Tuscan palm) was used to promote an Italian seed company at the RHS Hampton Court Show. This cultivar is a loose-leafed cabbage from Tuscany, Italy. The leaves are a very dark green, almost black, hence its name, which translates as 'black cabbage’. It has a pleasantly tangy, bitter flavour, with a sweet aftertaste. Here the foliage contrasted well with the cheerful yellow flowers and bright green foliage of Tropaeolum (nasturtium).
Smart Camera Uses Sensors, AI to Automatically Edit Video
For many amateur video shooters, the fast-forward button is a valuable friend. It could be, though, that sorting through long minutes of footage when not much is happening for the few seconds of gold is about to be a thing of the past.
The creators of a new high-definition camera called Graava say the pocket-sized device uses its GPS, accelerometer, gyroscope, microphones and image sensor to mark the most interesting moments in video as it is being recorded. It can also take heart-rate readings with an attachable third-party monitor to note exciting moments for the user. Then artificial intelligence pieces those moments together into highlight clips with only the good stuff, which is immediately available to share on social networks. Learn more and see a video below.
When Virginia farmer Charles Martin first got into the pumpkin game a decade ago, he started small, with a half-acre plot of traditional round, orange jack-o-lanterns. Today he grows 55 varieties of gourds, squash and pumpkins, and he’s always looking for something new.
As he walks through his half-harvested patch, Martin points out an orange pumpkin covered in green bumps — the Warty Goblin. A few feet away there’s a white-and-red-striped pumpkin called One Too Many. “It’s supposed to resemble a bloodshot eye,” Martin says, laughing. Then he spots a striped gray squash. It’s a new variety a seed company is toying with, and it doesn’t have a name yet — it’s Experimental 133.
These colorful gourds aren’t just a hobby for Martin: They’re big business. In the last 30 years the amount of American farmland devoted to pumpkins has tripled, and most of those big fruits aren’t filling pies. As the weather turns, the Pinterest-loving sorts among us increasingly look for odd, eye-catching pumpkins, gourds and squash to decorate homes and offices.