Food for the Future

All of our food is made from plants or from an animal that ate plants with only one notable exception - salt - and just 12 plant species provide 3/4 of all of the food consumed on earth. Dr. Susan Murch shares how we can use more plants more sustainably to feed future generations. Dr. Susan Murch is a Professor and Canada Research Chair in Natural Products Chemistry (2001-2015) at the UBC Okanagan. Her research investigates the chemistry of plants and how plant chemistry affects human health. Dr. Murch is the recipient of several awards including UBC Researcher of the Year and the G.H. Neil Towers Award. She has published over 115 research articles in internationally recognized peer-reviewed journals, and over 20 book chapters and an edited book ‘Journal of a Single Cell to a Whole Plant’. This talk was given at a TEDx event using the TED conference format but independently organized by a local community. Learn more at https://www.ted.com/tedx

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Kenna Whitnell
All About Breadfruit in India

Original blog post by The Indian Vegan:

“Breadfruit? No, dear, I think that’s a small jackfruit you’re seeing. I remember some of the best jackfruit came from my cousin’s friend’s mother-in-law’s house, where we used to climb over the fence to grab one before she noticed…” And so goes a typical conversation about the lowly, neglected breadfruit. Despite suitable growing conditions, most of India is woefully ignorant of breadfruit’s delicious potential.

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Breadfruit Fuels Econ Development

Chef Todd Manley, a former Virginia chef and now restaurateur in St. Croix in the US Virgin Islands, recently visited Hawaii and was hosted by the Pacific Business Center Program (PBCP) on his way to and from American Samoa. Chef Manley, who imports breadfruit flour from various international locations, has declared ulu flour produced by Rep. Su’a Alex Jennings of Swains Island the best he has ever worked with and wants more. A whole lot more; 250,000 lbs. by the end of the year.

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Kenna Whitnell