At a recent gathering of budding companies, we met the owner of these vertical gardens. Needing only 20″ diameter for the pot itself (your plant needs may differ) they can stack up to 62″ high, and grow everything from basil to carrots to lavender. It uses a hydroponic system to water and nourish the plants. A base mounted on ball bearings allows it to turn readily for even light.
We would imagine that our testers would pretty much decimate the lower level.
This article made us laugh–we would never eat our own treats for the very basic reason that omnivorous humans can’t eat grass! In the same manner, we should not be feeding our herbivore, especially the grass eating foliovores, human food like dairy, cereal, eggs, yogurt, sugar, and nuts.
Petfood manufacturers challenged to eat their own petfood
At Global Pet Expo in Orlando, Florida, USA, the team at Pet360, online community for pet owners, put representatives from major petfood manufacturers to the test.
The team challenged 12 petfood companies to eat their company’s petfood live on camera as part of its “Eat Your Food” series. The “Eat Your Food” series also allows petfood companies to promote the nutritional benefits of their food.
“For the longest time, the biggest decision regarding petfood was whether to purchase wet or dry,” said Jon Roska Jr., vice president of merchandising at Pet360. “Now-a-days, pet owners are faced with a multitude of decisions, and there are a variety of gourmet options to choose from. We want to give brands the opportunity to prove that their food is the highest quality option for our customers’ pets, and what better way is there to do that than by consuming the food themselves?”
When Marbles was sick, we were told by many bunny experts that radish greens would be the first thing she would eat when she could. Sure enough, that is exactly what happened. What were not prepared for was how many radish tops we would purchase, and what we could do with all the radishes.
So we have begun collecting radish recipes since. From the classic appetizer of sliced radishes on good bread with unsalted butter and a sprinkle of sea salt to famed chef Thomas Keller’s recipe for quick pickled radishes, we have embraced this humble vegetable with a bit of heat.
Today’s Wall Street Journal featured more recipes we can’t wait to try. Here is the first on To Try list:
Radish and Fennel Salad
Total Time: 15 minutes Serves: 4
In a large bowl, toss together 8-10 small to medium radishes , thinly shaved, 1 fennel bulb, thinly shaved, ½ tablespoon picked fennel fronds, 4 tablespoons toasted pine nuts, 2 ounces crumbled sheep’s milk fetaand 1½ tablespoons thinly sliced shallot. Season with salt and pepper.
In a small bowl, whisk together 2 tablespoons lemon juice, 1 tablespoon lemon zest and 3 tablespoons olive oil. Toss salad with enough dressing to coat. Garnish with extra fennel fronds, feta and pine nuts, if desired.
—Adapted from Jenn Louis of Lincoln and Sunshine Tavern, Portland, Ore.
Read more here