Having never grown a vegetable garden, I took advantage of some planting space in the Promega community garden in June 2010. Since most of my yard is shaded, this was the first time I had the opportunity to dig up soil, sow seeds, weed, water and harvest produce. I now have a greater appreciation for the effort it takes to place a ripe, beefsteak tomato on my plate. During this experience I learned that 1) I thankfully had two garden experts in my department, 2) not all winter squash is as edible as it appears on the seed package, 3) one gallon of water weighs 8.34 lbs. or 3.79 kgs, and 4) mosquitoes can form mushroom clouds when you disturb their shady garden retreats.
Looking toward the 2011 growing season, I was a bit skeptical when I heard that Promega’s Manager, Culinary Experience and new Head Chef, Nate Herndon, was overseeing the preparations of the employee community garden in addition to a new kitchen garden. Little did I know what culinary inspirations Nate and his staff would create for our three on-site cafeterias. Continue reading “Our Glorious Kitchen Garden”
On Monday, Oct. 4, 2010, a storage reservoir belonging to a Hungarian aluminum refinery, the Ajkai Timfoldgyar plant, burst releasing a 6–8ft wave of “red toxic sludge” with the volume of 35 million cubic feet roaring behind it. The sludge, enough to fill 440 Olympic swimming pools, killed nine people, injured more than 120 people, and contaminated plant and wildlife over a 16-square-mile area.