By Lisa Kivirist •
June 4, 2009
As our gardens start to deliver, as I harvest my first spring veggies this time of year, I always make the same resolution: This year I’m going to eat more fresh out of the garden.
It sounds obvious, but the truth of the matter is I always get wrapped up in the garden work, from watering to weeding, and food preservation, from freezing to fermenting, that I get too busy and loose sight of the key reason why my family started the garden on our Wisconsin farm and B&B, Inn Serendipity, in the first place: to savor and celebrate fresh, local, healthy food.
Once again this year, I’m on a mission to feast on the bounty, to not get so wrapped up in the process that I miss opportune feasting moments. As inspirational fodder, I researched this idea further, resulting in an article for the upcoming July/August issue of Hobby Farm Home magazine: Farm-style Fast Food: If the growing season has you too busy to prepare well-planned meals every night, follow these tips for healthy “fast-food” eating.” In addition to that article, here are a few more tips I found helpful:
By Rhonda Winter •
March 20, 2009
Would you like a stroke with your cheeseburger? Scientists have found that your chances of having a stroke may actually be related to how many Burger Kings and KFCs are operating in your town. Researchers at the University of Michigan have found that the risk of stroke increases with the number of fast-food restaurants in a neighborhood. In the study, Texas residents with the highest number of fast-food restaurants had a 13 percent higher relative risk of suffering strokes than [...]
By Andrew Williams •
March 12, 2009
Researchers at the Massachusetts Institute of Technology (MIT) have developed battery cells capable of charging in under a minute, an astonishing 100 times faster than a regular rechargable battery.
The breakthrough could revolutionize electric car battery technology and pave the way for ultra-fast charging electric vehicles in as little as two years.
The discovery came when MIT researchers Byoungwoo Kang and Gerbrand Ceder found out how to get a common lithium compound to release and take up lithium ions in a matter of seconds. According to Ceder, the compound, known as lithium iron phosphate (LiFePO4), has a crystal structure that creates “perfectly sized tunnels for lithium to move through,” allowing the team to reach “ridiculously fast charging rates.”
By Jo Borras •
February 23, 2009
Italdesign, the Italian design firm responsible for the development of dozens of Lamborghini, Maserati, and Alfa Romeo production cars over the past 40 years, has announced plans to bring what it calls “the world’s fastest hybrid” to this year’s 2009 Geneva show, which will also be hosting the debut of the hotly-anticipated ethanol Bentley supercar.
Photos and speculation after the jump.
The name pesto derives from tradition of making this sauce in a mortar with a pestle. The following recipe, which I encourage you to use a food processor for, unless you have a few spare hours, proves that you absolutely don’t need cheese to make a fantastic pesto. Purchase fresh basil (or grow it yourself!), and find a nice fruity olive oil.
Advance Preparation: Pesto freezes very well. Defrost pesto at room temperature, about
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