Word: vines
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Dates: during 2000-2009
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Kudzu is a flowering, ropelike vine, first introduced from Asia in 1876. The U.S. Soil Conservation Service once paid farmers to plant it to stop erosion; now kudzu rampages across large swaths of the South, strangling and killing trees and all other plant life in its wake. Benign-looking cheatgrass carpets the shrub-steppes of the West and feeds some grazing species and birds. But it's also explosive kindling that increases the frequency and intensity of wild forest fires. Drive along any U.S. highway and you'll likely catch sight of purple loosestrife's telltale slender stalks and magenta...
...Renaissance workshop, with Hillary Clinton sitting in the front row: a statue of an unzipped zipper. Doug reveled and rebelled in his Southernness. He wrote a novel about his grandmother, a textile-union militant. He called his comic strip Kudzu, because he loved the twisted symbolism of that vine. He was enthralled by irony, and I wish Doug were around to reflect on the gothic ridiculousness of his own death, at age 57, on a back road in Mississippi, in a collision with a loblolly pine that was as straight and true and stubborn as he was. As Doug would...
...when all the tomatoes are gone from the big bowl on the kitchen counter, we will have the butternut squash - at least I think it is butternut squash growing on a 15 foot vine that spontaneously erupted from our compost heap. I remember tossing skins and seeds there last fall after baking a squash casserole on a cold, cold...
Scheduling snafus may seem trifling, but they can devastate farmers. Crops rotted on the vine across the U.S. in a ripple effect from last year's slight uptick in immigration enforcement; imagine what a wholesale move to a perennially backlogged system could bring. David Card, a labor economist at the University of California, Berkeley, says guest-worker programs are simply too stiff to fit with the dynamic U.S. market, both inside and outside agriculture. "Our strength is that our economy is fluid," he says. "If we need labor all of a sudden in New Orleans, the workers just show...
Tucked away in a 1903 Art Nouveau building in central Istanbul's Beyoglu district, Changa, www.changa-istanbul.com, is the granddaddy of the pack. New Zealand-born chef Peter Gordon serves Turkish food with a twist: dolma (vine leaves traditionally stuffed with rice) are wrapped around grilled halloumi and served with a sweet chili sauce; grilled octopus, a local seafood classic, comes with Asian-style sweet and sour miso sauce; and local lamb is accompanied by Tunisian harissa...