How to Grow Vegetables From Kitchen Scraps
Latest Video on Lifehacker by Joel Kahn and Therese McPherson
Contributed to Change Links by Bella De Soto
Between long grocery lines, heated competition for delivery slots and the blessed arrival of springtime weather, you may be tempted to try your hand at growing your own vegetables. You and everyone else: There’s also been a run on seeds. Luckily, many vegetables you take home from the produce section are easy to re-grow at home, no seeds required.
With just scraps from already-used vegetables, some jars of water, and a few pots of soil, you can have your own windowsill garden in no time.
See how to at this link:
https://lifehacker.com/how-to-grow-vegetables-from-kitchen-scraps-1842858616
The video demonstrates how to re-grow scallions (green onions), onions, potatoes, basil, celery and lettuce.
Just remember to change the water in the pots regularly, choose a receptacle large enough to allow the plants to grow, and be patient. Soon, you’ll have your own sustainable vegetable garden at home.
Is Lab-Grown Meat Really Meat?
A labeling war is brewing. By Rose Eveleth
From “Slate.com”: https://slate.com/
In the meantime, here is the lowdown on this so called Lab-Grown “Meat”, which claims simultaneously to be “meat” (an animal product) yet “grown” in a laboratory from “plant-based” materials!
The Gruesome Truth About Lab-Grown Meat
By Nick Thieme
https://slate.com/technology/2017/07/the-gruesome-truth-about-lab-grown-meat.html
EXCERPT:
It’s made by using fetal cow blood… Plant-based food company Hampton Creek recently announced its plans to bring lab-grown meat into stores within the next year.
It’s an ambitious plan, and there are good reasons to be skeptical of its claim—the plant-based mayonnaise company’s business practices have been persistent targets for critics, drawing accusations of bad science, mislabeling, and even instructing employees to buy its mayonnaise off the shelves to drive up sales numbers.
Hampton Creek is also hoping to beat its competitors to market by about two years, despite its late entry into “cultured meat”—a bold target that has others in the industry skeptical of the company’s claims.
The whole point of lab-grown meat is to create a more sustainable product that doesn’t require the hassle and waste of cattle production—it’s meat grown in a lab rather than on a set of bones. If Hampton Creek wins (and thus far it’s come out on top in the majority of its controversies), it could be the first to create “meat” grown using plant nutrients only.
