Variety Anniversary Quotes

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different plants became selected for quite different or even opposite features. Some plants (like sunflowers) were selected for much bigger seeds, while others (like bananas) were selected for tiny or even nonexistent seeds. Lettuce was selected for luxuriant leaves at the expense of seeds or fruit; wheat and sunflowers, for seeds at the expense of leaves; and squash, for fruit at the expense of leaves. Especially instructive are cases in which a single wild plant species was variously selected for different purposes and thereby gave rise to quite different-looking crops. Beets, grown already in Babylonian times for their leaves (like the modern beet varieties called chards), were then developed for their edible roots and finally (in the 18th century) for their sugar content (sugar beets). Ancestral cabbage plants, possibly grown originally for their oily seeds, underwent even greater diversification as they became variously selected for leaves (modern cabbage and kale), stems (kohlrabi), buds (brussels sprouts), or flower shoots (cauliflower and broccoli).
Jared Diamond (Guns, Germs, and Steel: The Fates of Human Societies)
despite the variety of ingredients and the imagination with which Vermont cooks use them, the state remains strongly associated with several iconic products — think cheddar cheese (really, dairy products in general), apples and cider, and maple syrup. Here’s a brunch menu to commemorate Vermont’s anniversary that includes those tried-and-true flavors — cheddar in the quiche, maple syrup in the salad’s vinaigrette, and apple cider in the muffins, which recall fried cider doughnuts, with a thick cinnamon-sugar coating. Their crumb is a little denser than some other muffins, and their profile a bit more compact. Cheddar, Bacon, and Caramelized Onion Quiche Makes 1 quiche 6 slices bacon, cut into ¼-inch pieces, fried until crisp and the fat has rendered, drained, and 1½ tablespoons fat reserved 3 medium onions (about 1 ¼ pounds), thinly sliced (about 6 cups) Salt and black pepper 1½ tablespoons minced fresh sage ¼ teaspoon balsamic vinegar 3 large eggs 1 cup half-and-half Pinch cayenne pepper 2 cups coarsely grated medium or sharp cheddar 1 9-inch pie shell, blind-baked until lightly browned and warm In a large skillet over medium-high heat, heat the bacon fat until hot. Add onions and 1 teaspoon salt, toss to coat, and cook until they begin to soften and release liquid, about 6 minutes. Reduce heat to medium-low and continue cooking, stirring and scraping the bottom of the skillet every 10 minutes (and adjusting the heat if the onions begin to scorch or are not browning), until the onions are sticky and caramelized, about 1 hour longer (you will have about 1 cup). Add the sage, vinegar, and 1½ tablespoons water, and with a wooden spoon, scrape bottom of pan to dissolve the fond, about 30 seconds; set aside to cool briefly. With the rack in middle position, heat the oven to 375 degrees. In a medium bowl, whisk the eggs, half-and-half, cayenne, 1¾ cups cheese, and ¾ teaspoon each salt and black pepper to combine thoroughly. Spread caramelized onions in an even layer in the warm, pre-baked pie shell. Sprinkle bacon evenly over the onions, place pie shell on the oven rack, and pour in the custard mixture (it should reach to about ½ inch beneath the rim of the pie shell). Sprinkle the remaining ¼ cup cheese over custard mixture and bake until custard is set, light golden brown, center wiggles slightly when you jiggle the quiche, and the tip of a knife inserted about 1½ inches from the edge comes out clean, 35 to 40 minutes. Cool on a wire rack and serve barely warm or at room temperature.
Anonymous
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Elina Khan
In spite of the variety of definitions of mentoring (and the variety of names it is given, from coaching or counselling to sponsorship) all the experts and communicators appear to agree that it has its origins in the concept of apprenticeship, when an older, more experienced individual passed down his knowledge of how the task was done and how to operate in the commercial world. I’m afraid I disagree. The effect of coaching is not dependent on “an older, more experienced individual passing down his knowledge.” Coaching requires expertise in coaching but not in the subject at hand. That is one of its great strengths.
John Whitmore (Coaching for Performance Fifth Edition: The Principles and Practice of Coaching and Leadership UPDATED 25TH ANNIVERSARY EDITION)
Pentecost, as is far too seldom noted by commentators, reverses Babel, and on that great birth day of the church the good news of Jesus is told truly and accurately in the variety of languages present in Jerusalem on that feast day. “After Pentecost” thus evokes the point that the real possibility of miscommunication does not have the final word; language is a good gift from God and when used properly is a wonderful vehicle for telling the truth about God and the world.
Zondervan (The Scripture and Hermeneutics Seminar, 25th Anniversary: Retrospect and Prospect (The Scripture Collective Series))
What kinds of crops are being grown? In 1999, the great majority (nearly 80 percent) of the total global transgenic acreage was planted in varieties of soy, corn, cotton, and canola that had been genetically altered by agrochemical companies to withstand massive dousings of their own commercial brands of herbicides.
John Robbins (The Food Revolution: How Your Diet Can Help Save Your Life and Our World, 10th Anniversary Edition)
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