On onion cutting An Article by Ana Rodrigues ohhelloana.blog In the television show Masterchef there was an episode where the judges did a test on what they call “basic skills”. One of the judges often says that in order to be a “true chef”, you must know how to quickly and finely cut onions. ...This was really bothering me and I am stubborn so I wanted to win this fake argument really badly so I looked up why the way one cuts onions is important: as it turns out, the shape and even the surface area affect the end flavour. I thought the whole “chop chop chop” was about performance in the kitchen. Cut quickly to serve quickly! I was wrong. craftfoodwwwskill
The garden is a riot In conventional agriculture, vegetation is kept at the weed or herb level using energy to keep it cut, weeded, tilled, fetilised, and even burnt; that is, we are constantly setting the system back and incurring work and energy-costs when we stop natural succession from occurring. Instead of fighting this process, we can direct and accelerate it to build our own climax species in a shorter time. There is no attempt to form the garden into strict neat rows; it is a riot of shrubs, vines, garden beds, flowers, herbs, a few small trees, and even a small pond. Paths are sinuous, and garden beds might be round, key-holed, raised, spiraled, or sunken. Bill Mollison, Introduction to Permaculture 172. Garden Growing WildChef's Table: Jeong Kwan gardens