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Massive Attack's 'Teardrop' Gets Fruit and Vegetable Cover

Massive Attack's 'Teardrop' Gets Fruit and Vegetable Cover


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Songwriter/producer Jonathan Dagan (J.Viewz) covers the 1998 song using strawberries, grapes, eggplants, and a carrot

Remember that homemade kitchen synthesizer that used spatulas and pans to create all sorts of insane electronica sounds? Well, this guy decided to do the same thing with fruits and vegetables, pulling off an immense, produce-heavy salad cover of Massive Attack's "Teardrop." Impressive.

All worries about produce getting juice on the gear aside, the cover isn't quite as long as the original, but it's definitely cool. J.Viewz uses two "wonderfully-looking mushrooms, for a psychedelic effect," kiwi slices, grapes, and sliced eggplant to close the circuits, to trigger electricity signals which translate into keyboard signals through a circuit board called the MaKey MaKey. "The fun part is closing the circuits through vegetables," he says, as grapes and strawberries trigger high keyboard notes. Eggplant halves, mushrooms, and a kiwi slice work as a drum set.

By touching the fruits and vegetables, J.Viewz closes the circuit to send a signal to the MaKey MaKey; NPR notes you can do the same thing with bananas, oranges, and seafood. Watch the magic below.


How to Get Rid of Caterpillars Without Pesticides on Plants

Caterpillars can devastate flowers, vegetable crops or shrubs within a few days, but many gardeners prefer not to spray their plants with toxic chemicals to protect them. The alternatives to using these types of pesticides to control caterpillars include manually removing the pests, using physical barriers, encouraging caterpillar predators and crop planning. However, you might also want to try certain home remedies and natural products that are effective and aren't harmful to humans.


Similar stealthy approaches to vegetables in kids' food has authors feuding

The practice of tricking kids into eating healthy food by hiding broccoli puree in chicken nuggets or white beans in chocolate chip cookies has raised controversy. But not as much controversy as two recent cookbooks that advocate doing so, Missy Chase Lapine's "The Sneaky Chef" and Jessica Seinfeld's "Deceptively Delicious."

The two books came out within six months of each other: Lapine's was published by Perseus Books Group member Running Press in April last year, Seinfeld's by HarperCollins imprint Collins in October. In addition to their similar premise, they share similar subtitles and similar recipes based on fruit and vegetable purees.

Lapine's book is subtitled "Simple Strategies for Hiding Healthy Foods in Kids' Favorite Meals," Seinfeld's "Simple Secrets to Get Your Kids Eating Good Food." Both offer recipes for French toast made with bread dipped in puree (Lapine calls for sweet potato and carrot, while Seinfeld suggests "banana or pineapple or sweet potato or carrot or butternut squash puree, or canned pumpkin"), macaroni and cheese that contains cauliflower puree, and chocolate pudding full of hidden avocado.

The cover of "The Sneaky Chef" features a drawing of a woman in a chef's hat, hiding a carrot behind her back. The cover of "Deceptively Delicious" features a drawing of a woman (presumably Seinfeld) holding a plate of brownies and winking behind her on the counter are several carrots.

Both authors have also enjoyed success. They appeared on several major TV programs - Lapine, for example, on "The Today Show" and Seinfeld on "The Oprah Winfrey Show" (after which the author reportedly sent Winfrey 21 pairs of shoes as a thank you) - and their books became bestsellers.

After the Oct. 8 "Oprah" appearance by Seinfeld - who is founder of the nonprofit organization Baby Buggy and wife of comedian Jerry Seinfeld - the message boards at Oprah.com lit up with comments alleging plagiarism. Posts about the similarities were soon all over the Internet. On Oct. 19, The New York Times published a story on the matter, reporting that Lapine submitted her "Sneaky Chef" proposal, "complete with 42 recipes, to HarperCollins twice - once in February 2006 without an agent and again in May . . . the second time represented by an agent. Both times she was rejected. She landed a deal with Running Press in June 2006, the same month that Collins won an auction to publish Ms. Seinfeld's book."

On Oct. 29, Jerry Seinfeld riffed on the situation on "Late Show With David Letterman."

"This woman [Lapine] says, I sense this could be my wacko moment. She comes out and accuses my wife, 'You stole my mushed up carrots,' " he said. "It's vegetable plagiarism."

He continued, "We're sorry that she is angry and hysterical, and because she's a three-name woman, which is what concerns me. She has three names. And if you read history, many of the three-name people do become assassins. Mark David Chapman and James Earl Ray."

On Jan. 7, Lapine filed suit against Jessica and Jerry Seinfeld.

"Jessica Seinfeld's blatant plagiarism of Lapine's book constitutes copyright and trademark infringement under federal and New York law. Jerry Seinfeld's malicious, nationally-televised attack on Lapine constitutes slander under New York law," says the suit.

Neither Lapine nor Seinfeld would discuss the case.

Daniel Benson, a partner with Kasowitz, Benson, Torres & Friedman LLP, the firm representing Lapine, says, "She brought the case to vindicate her original expression and her good name."

Seinfeld lawyer Richard G. Menaker says, "I've had an opportunity to do some substantial investigation at this point, to talk to people involved and talk to others who are very very experienced in copyright and trademark law. The conclusion is uniform and comprehensive: There's no merit whatsoever. It was a mistaken lawsuit. It doesn't look like it was brought primarily to win in court. Its timing coincides with Miss Lapine's new book."

That book, "The Sneaky Chef: How to Cheat on Your Man (in the Kitchen)," is due out in March. It teaches readers how to hide healthy ingredients in manly dishes like chili.

Both Lapine and Seinfeld have said that their main concerns are getting people to eat better and bringing families together.

They're not alone. Author Chris Fisk says those are her goals as well. Her book, "Sneaky Veggies: How to Get Vegetables Under the Radar & Into Your Family," came out in August 2006.

"I was first, for God's sake!" she says, laughing. "My friends ask, 'How come you're not [ticked] off?' What can I do?

"When The New York Times did a huge article comparing the two books, I was like, 'Hello! Chef Chopped Liver reporting from wherever I've been banished to.' "


Growing Eggplants

Mulch immediately after transplanting, and gently hand pull any invading weeds. Interplant an early crop, such as lettuce, between the eggplant transplants. When the first set of flowers emerge, pinch them off. In addition to making the plant develop several fruiting branches, this will encourage the plant to put more energy into creating leaves and roots instead of one big fruit. To keep plants upright and fruit clean and intact, stalk plants with bamboo poles.

Weeding around the young transplants is essential. Weeds will outcompete eggplants until warm summer temperatures come. Stay on top of weeds by regularly hand-pulling or carefully weeding with a hoe or cultivator. Once the soil is warmed up, a mulch of straw or compost can be used. Grass clippings make a good anti-weed barrier, too.


Getting Started

Healthy eating is about balance, variety, and moderation.

1. Balance

Having a well-balanced diet means that you eat enough, but not too much, and that food gives you the nutrients you need to stay healthy.

You can get more information from the Dietary Guidelines for Americans. These guidelines provide tips for eating well to stay healthy and lower your risk of diseases such as heart attack and stroke.

Calories, the energy in food, are another part of balance. The more active you are, the more calories you need. When you are less active, you need fewer calories.

How many calories you need each day also depends on your age, whether you are male or female, and activity level. footnote 1 Some life situations, such as being pregnant or breastfeeding, can also influence calorie needs. The Dietary Guidelines for Americans suggest:

  • Less active women and older adults need 1,600 to 2,000 calories each day.
  • Active women and less active men need 2,000 to 2,400 calories each day.
  • Active men need 2,400 to 3,000 calories each day.

But knowing how many calories you need each day is just one part of healthy eating. Eating when you&aposre hungry and knowing when you&aposre full are also important.

Young children are good at listening to their bodies. They eat when they&aposre hungry. They stop when they&aposre full.

But adults may ignore these signals. They may keep eating after they&aposre full, or they may eat because they&aposre bored or upset. If you ignore your body&aposs signals for a long time (such as by dieting or overeating) you may lose your ability to notice them. You get out of practice. Other factors may influence what you eat.

Your body uses these signals to tell you when and how much to eat:

  • Hunger makes you want to eat. Your body tells your brain that your stomach is empty and your blood sugar is low. This makes your stomach growl and gives you hunger pangs. You can ignore hunger for a while, but then you reach a point where you will think only of food.
  • Fullness is the feeling of being satisfied. Your stomach tells your brain that you&aposre full, and you won&apost be hungry for a few hours.
  • Appetite is the desire for the taste of food and the pleasure we get from food. It&aposs usually linked to the sight, smell, or thought of food. Appetite can override hunger and fullness, such as when you keep eating after you&aposre full.
  • Healthy Eating: Recognizing Your Hunger Signals

2. Variety

Eating a variety of foods can help you get all the nutrients you need. Your body needs protein , carbohydrate , and fats for energy. They keep your heart beating, your brain active, and your muscles working.

Along with giving you nutrients, healthy foods also can give you pleasure. They can taste great and be good for you at the same time.

Good sources of nutrients are:

  • Unsaturated fats like olive and canola oil, nuts, and fish.
  • Carbohydrate from whole grains, fruits, vegetables, legumes (peas, beans, and lentils), and low-fat milk products.
  • Lean protein such as all types of fish, poultry without skin, low-fat milk products, and legumes.

To work well, your body also needs vitamins, minerals, and water.

For more information about nutrients, see:

In addition to nutrients, foods also contain other things that are important for good health. These include:

  • Fiber , which comes from plant foods like whole grains, fruits, vegetables, legumes, and nuts. Fiber may help control blood sugar and cholesterol. It keeps your intestines healthy and prevents constipation.
  • Phytochemicals , which also come from plants and may protect against cancer.
  • Antioxidants , which also are in fruits and vegetables. They protect your body from damage caused by free radicals .

3. Moderation

Moderation is your key to healthy, balanced eating. If your favorite foods are high in fat, salt, sugar, or calories, limit how often you eat them. Eat smaller servings, or look for healthy substitutes.

And yes, you can have desserts and treats now and then. All foods, if eaten in moderation, can be a part of healthy eating.


Controlling Cabbage Loopers

Row covers: In spring, keep the white cabbage butterflies from laying their eggs on the plants with floating row covers. These row covers create a barrier that keeps the insects out but allows air, light, and moisture to reach the plants. You will need to remove the row covers when your vegetable plants grow too large or when the temperatures heat up too much in summer.

Hand picking: You can easily keep small populations of cabbage loopers under control by picking the insects off the plants and dropping them into a bucket of soapy water.

Cleaning up in fall: Be sure to keep your garden clean. The pests often overwinter in garden debris -- so cleaning up your vegetable garden and tilling it each fall will help keep the pest under control.

Attract beneficial insects: Planting flowers, such as marigolds, calendula, sunflower, daisy, alyssum, or dill nearby can attract beneficial insects that attack and kill cabbage loopers and cabbage butterflies.

Bt: Spaying Bt (Bacillus thuringiensis) on plants can help. Bt is a naturally occurring bacterial disease that only attacks caterpillars. Many vegetable gardeners consider Bt an organic product.

Insecticidal soaps: Insecticidal soaps will also kill the caterpillars, but must be applied on a regular basis in heavy infestations as they may not kill any cabbage looper eggs.

Insecticides: A number of insecticides also effectively kill cabbage loopers. Be sure to follow the package directions carefully.


Clean Out the Drain

Studio Driehoek / Getty Images

Cleaning out the drain in your kitchen sink with ice or apple cider vinegar can help as well since fruit flies like to breed in the drain where bits of rotting fruit and vegetables often linger. Running a kitchen fan if you have one may also help keep fruit flies away.


If you have a fruit fly problem, insect sprays will kill the adult insects but won't stop eggs from hatching. To get rid of all the fruit files in your home, you'll need to:

  • Look for places where fruit flies can breed. Check for and clean up sticky spills or rotting food on your counters, inside drawers and cabinets, inside and under your refrigerator, and under other kitchen appliances. Aside from overripe fruit and veggies, fruit flies can lay their eggs on cleaning rags and mops, and even in empty cans.
  • Clean your drain and garbage disposal. You can pour boiling water into them or tape a clear plastic food storage bag over the top and leave in place overnight. Adult fruit flies will try to leave the drain, and you'll find them in the bag in the morning.
  • Make traps. Place them wherever you have seen fruit flies.
    • Wine trap: Fill the bottom of a small jar with a splash of wine. Make a cone out of a piece of paper. Put the cone on top of the jar with the narrow end pointing up. The wine attracts the flies. The cone keeps them in the jar.
    • Rotten fruit trap: Follow the steps above, but put a piece of rotten fruit at the bottom of the jar.
    • Apple cider vinegar trap: Follow the steps above, but put apple cider vinegar in the jar.
    • Apple cider vinegar and dish soap trap: Mix the ingredients in a container. The vinegar will lure the flies in, but the dish soap makes it hard for them to get away.
    • Yeast trap: Follow the steps above but swap the vinegar mixes for ¼ to ⅓ cup water, a packet of activated dry yeast and a teaspoon of sugar.

    Well if the answer is yes then you’ll be pleased to hear that these unusual vegetables are now sold in Tesco stores.

    Eddoes are small root vegetables, a variety of Taro. They offer an intensely flavourful alternative to standard potatoes, sweet potatoes and yams and can be prepared and eaten in much the same way.

    Don’t be put off by their appearance, as after removing the rough brown skin with a peeler they can be easily prepared. Once cooked they have a sweet, subtle, nutty flavour and are delicious mashed with milk, butter and a little grated nutmeg. They are also a great blend in soups and can be fried to make tasty fritters.

    Eddoes are versatile vegetables and are also perfect for baking, chipping or roasting.

    Recipe suggestions

    Mashed Eddoes

    Ingredients:
    6-7 Eddoes
    Milk
    Butter
    Salt & Pepper to taste
    Nutmeg (optional)

    Directions:
    1. Wash the eddoes. Do not peel yet, put into a saucepan with cold water to cover and bring to the boil – cook for 15 minutes or until tender when pierced with a knife.

    2. Drain the eddoes, allow to cool slightly then peel the skins fully

    3. Mash the eddoes with a potato masher ensuring it is smooth

    4. Add milk and a little butter, then salt and pepper to taste – also add nutmeg if desired

    5. Serve by itself or as a side dish with a variety of dishes

    Eddoe Fritters

    Ingredients:
    Eddoes
    ½ tsp salt
    For the batter:
    ½ cup flour
    1/4 cup cornmeal
    1 tsp paprika ¼ tsp cayenne (or more if desired)
    ¼ tsp salt
    ½ cup water
    ¼ tsp baking powder
    Oil for frying

    Directions:
    1. Peel and grate the eddoes

    2. Mix ½ tsp salt into grated eddoes and set aside

    3. Mix all ingredients together for the batter in a large bowl

    4. Add the water and whisk until smooth. Add grated eddoes and mix

    5. Heat approximately ½ inch oil in a deep pan. Drop spoonfuls of the batter into the oil and fry until golden.

    6. Remove with a slotted spoon and drain on paper towels. Serve as an appetiser or as a side dish

    Roasted Eddoes

    Wash the eddoes and place in boiling water to par-boil for 5 minutes. Remove from the water, peel fully ensuring all skin is removed then cut into chunks. Place into a roasting tray, shake lightly then drizzle with a little olive oil and sprinkle with salt and pepper. Roast in a hot oven until tender and slightly crispy.

    Eddoe chips – Cajun style

    Par-boil eddoes for 5 minutes, peel and cut into strips. In a shallow pan, heat vegetable oil and add eddoes strips and cook until brown and tender. Remove from hot oil and drain on paper towels. Sprinkle with Cajun spices and a little salt and pepper. Can be served as a snack or an accompaniment to a variety of dishes.


    How To Create Lots of Flavor When Cooking Vegetarian Dishes

    • Bump up your spices by adding a bit more than maybe you usually would and use a variety of spices. Combining different paprikas, for example, like a sweet paprika paired with a bit of hot smoked paprika can build flavors. Find spices that work well together instead of just using one spice.
    • When cooking with spices, be sure to add them to your oil in the pan, before adding any liquids. This gives the spices a chance to get a bit toasty and releases their oils.
    • Use a variety of herbs like thyme, bay leaf and sage. Adding woody herbs, like those, at the beginning of cooking creates a lot of flavor, but I like to add just a bit more at the end of cooking. That’s a good time to sprinkle some tender green herbs in too!
    • Unless you’re on a low sodium diet for health reasons, don’t skimp on salt. That doesn’t mean to over-salt your dishes, but add pinches as you go and taste test with each addition. I always love a pinch of flakey sea salt to finish a dish.
    • Look for ingredients that add a bit of umami, like a sharp cheese, or nutritional yeast, or soy sauce, tamari or miso. Mushrooms, like shiitake, can add lots of deep umami flavor.
    • When cooking vegetarian dishes, I find that adding additional healthy fats to your dish creates a richer and more satisfying taste and texture. I love drizzling some fruity extra-virgin olive oil over the top just before serving. Play around with other healthy, plant-based oils too. A drizzle of nut oils, like sesame or walnut oil can add lots of flavor. Also, try flavored oils, like basil oil, lemon oil or truffle oil. Finishing oils like those are delicious!

    This colorful jambalaya is a perfect example of getting the most flavor out of plant-based foods. I use most of those tips in this recipe. I’d love to hear your own tips for creating lots of flavor!

    What I love about this veggie jambalaya is how easy and versatile it is. This recipe can work with any vegetables you have in the fridge. The addition of black-eyed peas adds some protein, iron, fiber and folate. You can certainly use any beans you have in the cupboard or add some cubed tofu as well.


    Watch the video: playing Teardrop with vegetables