Word: farmed
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Rahul Gandhi, heir to modern India's most storied family, touched down by helicopter and spoke for only seven minutes, but in that short stump speech to a friendly crowd in northern India's farm belt, he set out what he hopes will be a road map for a Congress Party victory in the general election that begins on April...
...starters, most Indian livestock is underfed and undernourished, unlike its robust counterparts in richer countries. The typical Indian farmer is unable to buy expensive dietary supplements even for livestock of productive age, and dry milch cattle and older farm animals are invariably turned out to fend for themselves. Poor-quality feed equals poor animal health as well as higher methane production. Also, even when Western firms are willing to share technology or when Western products are available, these options are often unaffordable for the majority in India. For instance, Monensin, an antibiotic whose slow-release formula reduces methane emission...
...agricultural experts in Kabul the first week in April. "The military is giving away free wheat seed to Afghan farmers, and that's undermining our efforts," said an expert whose USAID-supported program gave farmers vouchers to buy seeds, which was helping build a secondary market of seed- and farm-supply businesses...
...properly conclude a feast like this you must, as the Parsis say, "mithoo munoo" - make the mouth sweet. Visit Parsi Dairy Farm, tel: (91-22) 2201 3633, for a taste of agarni nu ladvo. This conical dessert is made by simmering pulses and grains in sugary ghee. It is traditionally eaten to celebrate seven months of a pregnancy, but the declining number of Parsi births means that nowadays members of the community simply enjoy the dessert whenever they please. "Parsis will go extinct, but not the Parsi food," says Kohinoor. "Everyone loves the taste...
...Shapin. The event, entitled “The Locavore’s Dilemma: Eating Locally in New England,” was held in the Fong Auditorium and attracted only a few dozen audience members. In addition to Shapin, the panel featured John Lee, the General Manager of Allandale Farm, the only farm within Boston’s city limits; Peter Davis, the Executive Chef at Henrietta’s Table; and Martin T. Breslin, Harvard University Dining Services’ Director for Culinary Operations. The panelists addressed the cost issue of buying food from local venues such as farmers...