To polish rocks, nature uses water, sand and motion.
To polish ideas and identities, we use the same approach
— a mix of inspiration, grit and energy.
It's never too early or too late for a snack, so crank up that volume on your computer.
'Tis the season for folksy kitchen fun. Riley Puckett sings about Sauerkraut from way back in 1926.
"When sauerkraut commence to smell, when ye can smell no better,
We put him in that little barrel, way down in the cellar"
We found this gem in the background of a great New York Times video about fermentation guru Sandor Katz: Sandorkraut, A Pickle Maker
our favorite finds from the front lines of food
Is this the face of the new Scottish "super food" above: What Is This Weird Weed, and Why Are Farmers and Health Nuts So Into It? It's chock full of omega 3's. "The EU this month awarded corn gromwell the status of “Novel Food,” a designation to let consumers know that this might be a new thing, but it’s safe and approved for consumption." (Modern Farmer)
Does story trump product? How Millennials Are Changing Wine "Yet with conventional wisdom holding that millennials don’t care about luxury and aren’t loyal to brands, it’s little wonder that wine producers all over the world—like every other business—are scrambling to figure out what they want." (Wall Street Journal)
Because the young ladies who lunch want artisan pizza, Urban Outfitters adds food to hipster empire with Vetri restaurant group acquisition. (Restaurant Hospitality)
Entrepreneurs Pitch Sustainable Seafood Ideas; Investors Take The Bait at Fish 2.0 "Entrepreneurs presented ideas that ran the sustainability gamut: Licensing schemes designed to keep local family fishermen on the water; developing consumer-friendly, ready-to-cook sustainable seafood products; collecting old nylon fishing nets to recycle into skateboards and sunglasses; cutting-edge technology to monitor everything from a fishing fleet's location to the storage temperature for its catch; land-based aquaculture solutions; and programs designed to create both jobs and sustenance for tiny remote fishing communities in the Pacific." (NPR)
And in sucky news, the FDA approves GM salmon for sale in the US. (Wall Street Journal and just about everywhere else)
from Polly Legendre
I had the pleasure of attending the 10th annual Foro Internaciaonal de Acuicultura (FIACUI) earlier this month in Guadalajara, Mexico. This conference is organized every year by Panaorama Aquicuicola Magazine and provides a lively forum for discussion around issues related to aquaculture across Latin America, and more specifically Mexico.
This year the topic was principally focused on issues of sustainability — in production, practices and the marketplace.
The event kicked off with a live band at the opening reception, so right off the bat I knew that this conference would be special. Throughout the event, I was incredibly impressed with how the organizers could keep so many people engaged from early morning meetings through evening activities. They did this by alternating the important conference topics with dedicated “expo” sessions with the vendors. There was even a sponsored Mexican seafood lunch in the vendor area so that attendees could browse equipment, feeds, etc. without having to forage for food outside the conference. I mean, who would really be interested in leaving the expo area while grilled shrimp brochettes were on hand! To my amazement, on Thursday evening, when the panel discussion went over a full hour with sanding-room-only attendance, everyone stayed to the very end. After the long anticipated last question, the audience was finally rewarded with a full live mariachi band, dancers, margaritas and a seafood buffet, all in celebration of the 10th year anniversary of the FIACUI.
After the two full days of discussions, presentations and vendor expo, FAICUI goers had several options for field trips into the surrounding areas. Of course I chose the aquaculture tour. So, early Saturday morning a group of around 30 of us piled into a private charter bus, then headed southeast about two hours out of Guadalajara towards the small town of Tototlan. Throughout the day we visited catfish and tilapia farms, but what I didn’t expect was a visit to a frog farm!
We stopped for lunch at a cool little roadside spot at La Barca called “Restaurant El Cortijo.” Here we feasted on whole fried fish, rice and beans and since it is the heart of Jalisco, a lunch time tequila. The family running the restaurant also operated the tilapia and frog farm. They were so proud of their product that they sent me back to the city with a couple of “ranas a la plancha”…yes grill frogs for dinner. This is REAL Mexican farm to table dining!
It was a wonderful trip and an informative conference — from the dynamic guys at SAGAPRA who found time to introduce me to a quick meal at Karne Garibaldi (self-proclaimed the fastest restaurant in the world), to innovative young farmers who want to learn more about branded seafood in Mexico and beyond. I look forward to keeping in touch with new friends and colleagues. There is a lot of potential here and I, for one, look forward to seeing the Mexican aquaculture community come into its own.
our favorite finds from the front lines of food
A really great read: “Kelp Is the New Kale.” A New Leaf: Seaweed could be a miracle food—if we can figure out how to make it taste good. "Much as kale needed Barber and his ilk to turn it from a T-bone garnish into a way of life, kelp will need a chef to make us desire it." (New Yorker)
U.N. taps crowdfunding app to tackle refugee camp food shortages "The WFP, which requires $26 million a week to feed the 4 million refugees residing in countries bordering on Syria, earlier cut back its food rations to 1.3 million people due to a funding shortage in 2014." (Reuters)
America, Scotland Thinks You’re Ready to Eat Lungs Now We do love haggis, although I sincerely doubt it's about to sweep the nation with "tens of millions" of new American devotees as Scotland’s rural affairs secretary Richard Lochhead hopes. (Munchies)
Urban Ag in Detroit gets even bigger (although as always, more funding is needed) "Recovery Park and Detroit Mayor Mike Duggan announced last week an ambitious plan to create a 60-acre urban farm (35 acres of which comes from the government, through the Detroit Land Bank Authority) to be settled not with new houses for people but greenhouses and hydroponic systems for specialty produce. Recovery Park already operates a pair of smaller urban farms, growing vegetables like radishes, greens, and edible flowers and selling them to restaurants in the city." (Modern Farmer)
Restorative planning is for more than just urban blight: The Sushi Project: Farming Fish And Rice in California's Fields "The salmon project is likely within a year or two of overcoming the last bureaucratic obstacles keeping it from operating as a government-sanctioned method of mitigating environmental harm. Though less-developed, the forage fish venture offers the prospect of global impact by taking pressure off of wild fish stocks. Both projects suggest the rising influence of "reconciliation ecology," which argues for the reconfiguration of human-dominated landscapes to include other species as the only way left to sustain most ecosystems." (e360)
This Food Truck Spends Part Of Its Route Delivering Meals To Hungry Kids "As efficient as food banks are, they still have a hard time delivering food to the margins of our community," says Mike Zserdin from Made Possible By Us, the startup launching the truck. "A lot of times the people who need the food aren't able to get it at the delivery points." (Fast Company)
our favorite finds from the front lines of food
Could triple-decker floating farms (like above) address future food issues? They sure look awesome. "Forward Thinking Architecture’s triple-decker Smart Floating Farms would feature 2.2 million square feet (2.04 sq km) of fish farm, hydroponic garden, and rooftop solar panels to power a floating barge, which could be anchored to the beds of oceans, lakes or rivers. The company estimates that each of its floating farms could produce about 8 tons (7.3 tonnes) of vegetables and 1.7 tons (1.5 tonnes) of fish per year." (Nisa Media)
Underused species of fish to schools is expanding. “'We wouldn’t be able to meet their price point for wild salmon and other fish...The only way we can offer the program is with species that are undervalued.” The CSF also found a bycatch species with a mild flavor kids want to eat – similar to tilapia. “It is not mainstream and we are hoping it doesn’t go mainstream, because the price would go up.'" (Seafood Source)
Is the Democratic Republic of Congo the Switzerland of Africa? Let's hope it can be. "Cheesemakers in this region are thriving, despite having survived decades of tumultuous warfare." Culture)
A formerly downright nasty stretch of Market St. in San Francisco has been getting a food-focused spiff-up. "A new culinary scene has been born seemingly overnight, the child of a three-way love affair among real estate developers, tech workers and food professionals that many say is unprecedented." (New York Times)
Pacific to Plate allows public seafood markets to set up like farmers markets. "Pacific to Plate streamlines the permitting process so that commercial fishermen can organize under a single permit—just like certified farmers markets—allowing public seafood markets to operate as food facilities and fresh fish to be cleaned for direct sale." (San Diego News)
Texas-based supermarket chain H-E-B strikes import deal directly with Italian trade bodies for specialty foods. (Houston Chronicle)
EU Looks into Insects as Food. This is where food processing really earns its keep. Turn them into textured protein. "How and to what extent the inclusion of insects in gastronomy can impact the general consumption pattern in the population is unclear but (it) holds the potential for a rapid change in future consumption patterns," EFSA's report said. You're going to need some serious marketing with that. Best line of understatement: "Belgian supermarket operator Delhaize in 2014 introduced tapenades based on mealworms in its Belgian supermarkets, but they were not a hit." (Reuters via Specialty Food)
Scientists say Maryland’s gigantic new oyster reef is a pearl that could save the Chesapeake Bay. "Maryland can lay claim to the world’s largest man-made oyster reef. It was finished just days ago, and rests at the watery bottom of Harris Creek on the Eastern Shore, spread across more acres than the national Mall." (Washington Post)
It's never too early or too late for a snack, so crank up that volume on your computer.
The Sugarhill Gang in 1979 with Rapper's Delight has a little something for everyone.
"Have you ever went over a friends house to eat
And the food just ain't no good?
The macaroni's soggy, the peas are mushed,
And the chicken tastes like wood
So you try to play it off like you think you can
By saying that you're full
And then your friend says, "Mama, he's just being polite
He ain't finished, uh-uh, that's bull!"
So your heart starts pumpin' and you think of a lie
And you say that you already ate
And your friend says "Man, there's plenty of food"
So you pile some more on your plate"
And now there's a Rapper's Delight cookbook.
If you need some help getting your groove on, this Soul Train video of the original extended version has moves aplenty.
our favorite finds from the front lines of food
If you're going to watch a cooking show, it should be this funny: Patti LaBelle cooking show highlights: branzini is a “bougie fish” and "These are so good, honey, I could slap myself” about her crab cakes. The video after the link is well worth the three minutes. (Gawker)
As the number of golfers declines, a Chicago-area country club gets into the hyperlocal food game by raising their own veggies, chickens and honeybees — and they're starting a trend (Crains Chicago Business via Specialty Food)
The devil is always in the details! After 100 years, Alabama's first legally distilled whisky comes to market (AL.com)
Move over craft beer — it's time for single estate spirits. "These distilleries represent an emerging category that focuses on provenance, a concept traditionally associated with wine. 'We treat our potatoes in the same way winemakers treat their grapes, noting the aspects of each variety and the vintage,' says David Stirling, brand director at Arbikie Highland Estate. Historically, consumers didn’t really care about where their spirits came from, but the good food craze has prompted people to question the origins of these products.'" (Guardian)
How people not driving is good for business: Here's evidence that more of you are reaching for that second bottle of wine, thanks to Uber. (LA Times)
our favorite finds from the front lines of food
Fruit squee — the cucamelon! (above) "Tangy, crunchy, and bite-sized—cucamelons are perfect in salads, sandwiches, and fruity salsas. Native to Mexico and Central America, Melothria scabra, or the cucamelon, is also called the mouse melon, Mexican sour gherkin, or “sandita,” meaning little watermelon. Originally part of the Aztec diet, cucamelons are now commonly served in Central America as a delicacy." (James Beard Foundation)
Exploring the soft power of food — What are Conflict Cafes and how do they work? (Eater)
Easily the best thing ever to be served at McDonald’s: Roald Dahl book to be given away with every Happy Meal in the UK. The fast-food chain will offer extracts of Charlie and the Chocolate Factory, George’s Marvellous Medicine and Matilda with its kids’ meals, in a campaign backed by the National Literacy Trust. "The scale of the campaign will reach millions of children, including many who haven’t owned a book before, inspiring them to enjoy reading and improving their life chances.” (Guardian)
The Pumpkin Beer Problem: "Yes, I dislike pumpkin beer. Sometimes I dream of seeing a veritable ocean of the stuff spilled out by Prohibition agents, the orange bottles melted down and reused to make tchotchkes for the Dutch National soccer team. But that’s obviously subjective; the numbers say I’m in the minority in a big way." (Gear Patrol)
The Rise of the Fast-Casual Cocktail Bar — Now that drinkers have grown accustomed to cocktails made with fresh ingredients and top-notch skills, bar-owners are starting to offer them in more casual settings—often right alongside their high-end counterparts. "The first wave of the cocktail movement was about educating the public that a great drink—with quality spirits, fresh juice and expert craftsmanship—was worth savoring in a reverential space. But the paradigm has shifted—now that urban drinkers have become accustomed to properly diluted drinks and fresh citrus, they expect a good drink nearly everywhere." (Punch)
One of the greatest meals in New York is at Di Fara Pizza. Find it. Go. We promise, it's worth it. “Only one guy is supposed to make the pizza,” Dom says. “If there’s too many people that make the pizza, [it’s] no good. It’s very hard to explain.” (Lucky Peach)
our favorite finds from the front lines of food
Women fishing in Alaska, image via Glamour Magazine.
This week, instead of the "the good, the bad, and the ugly," we bring you the Cool, the Gross and the Glamourous.
Cool — The farmer who’s starting an organic revolution in Cuba. (Guardian) And clever marketing: Reynolds makes an endless table on instagram. (Ad Week)
Gross — I love you, coffee, but not like that. Face lids for your coffee cup. (Bored Panda)
Glamorous — Women Fishermen in Alaska: Says Melanie Brown:"I think that I feel the most beautiful when I'm fishing. I'll have slime on my face and fish parts—but when we're picking really hard and getting the fish out of the gear and we're racing against the tide—to feel something where I get to feel my strength; to be out in the open air and on the water; to feel the power of the water and the tide—there's something really amazing about that. And it's something I get to return to every year. Other things in my life continue to change, but I get to have that return, that reference point. It's a really great way to check into a bigger perspective." (Glamour — that's right, fishing in Glamour!)
Burgundy joins other storied wine making regions, like Champagne and the Douro Valley in winning designation as a UNESCO World Heritage Site. (New York Times)
It's never too early or too late for a snack, so crank up that volume on your computer.
A shout-out to all those who got married or went to a wedding this summer with this Average White Band classic of the 70s, Cut the Cake.
"Gimme, gimme, gimme that cake"
our favorite finds from the front lines of food
This week's Faves is all about innovation.
Lettuce in space! Astronauts at the International Space Station have grown their first crop in space (with a cool little video). (New York Times)
There's plenty of farming innovation happening down here on Earth too. As populations rise, arable land shrinks and the Earth grows warmer, we look at how technology and big data are coming deep into American farming. Link to full audio. (On Point/NPR)
There are even farming innovations going on under the sea as underwater pod farms off the coast of Italy experiment with growing strawberries, basil and lettuce. “That [meeting future food demands] is the aim, and it could be a sustainable way of agriculture,” he says. “Not just local businesses, but for large parts of the world. Starting from Middle Eastern and tropical countries such as the Maldives, where there is not much [suitable] soil or fresh water ... [to] southern California, which is experiencing droughts.” (Guardian)
A Spanish community innovation: To Cut Food Waste, Spain's Solidarity Fridge Supplies Endless Leftovers "Here, food is sacrosanct — it's something that's venerated. We have one of the highest concentrations of Michelin-starred restaurants per capita in the world...So we value eating well, and conserving food. It's part of our culture, and the Solidarity Fridge is part of that." (NPR)
Even sommeliers are getting bold and experimental. There is a conspiracy in London to get you drinking more interesting wines. (Bloomberg)
our favorite finds from the front lines of food
Artists Transform Coffee Spills Into Masterpieces, like in the above by Maria Aristidou. (NPR)
Why everyone who is sure about a food philosophy is wrong. Food and philosophy don't mix, the author argues. "Here’s why. Food is a constant tug-of-war between people and planet. We can’t feed ourselves without doing environmental harm." (Washington Post)
The US is the world’s “most attractive” wine market while China has fallen out of the top five according to a new Wine Intelligence report. (Drinks Business)
Pot for foodies: Is marijuana the next California cuisine? "Flour Child’s line of jams and granolas, in contrast, are everything that resonates with the Bay Area culinary ethos circa 2015: local, seasonable, sustainably grown, free of chemicals, perhaps a wee bit precious. They represent a new class of medical marijuana products — meant to be savored for their taste, not just for their ability to turn an eater into a puddle of goo." (San Francisco Chronicle)
our favorite finds from the front lines of food
An uni habit can make you more than broke — it can get you high. At least that's what we read on Munchies, along with this great photo, above. (Munchies)
Drought-Stricken California Farmers Look To Tap Urban Wastewater. California could be using two to three times more wastwater. However, "It's not the single silver bullet solution for agriculture. Agriculture is going to have to do a lot of things to adapt to a future of less water availability." (NPR)
Organic farms don't have the tiny carbon footprint they like to tout. But they could. "If you look at the USDA standards for organically produced goods, you will find that the soil management practices necessary to promote carbon sequestration are encouraged, but not required. Instead, the USDA uses its seal to create a ceiling and a floor for organic practices, allowing organic to be a profitable industry. It no longer matters, at least within conventional grocery markets, if one farmer’s organic standards result in higher green house gas emissions than another because, in the eyes of the consumer at, say, Whole Foods, they are the same. But the Earth’s climate will definitely know the difference." (Guardian)
A Renaissance painting reveals how breeding changed watermelons. If you're curious about the fruit and vegetables of the past, hit the art museum. (Vox)
Can Craft Beer Truly Express a Sense of Place? Many of the ingredients used in craft beer are produced at an industrial scale and traded as commodities, but "there are a number of experimental breweries that are gathering yeast from their region and isolating it for the purpose of creating beer that better reflects its place." (PUNCH)
The drive-thru grocery store is happening, thanks to Amazon. "The e-commerce giant is developing a new drive-up store concept in Silicon Valley that will allow consumers to order grocery items online, then schedule a pickup at a dedicated facility, according to industry sources familiar with Amazon’s plans. If confirmed, the project could signal a new distribution strategy for Amazon, the world’s biggest online retailer, while adding an additional threat to a grocery industry already in the throes of change." (Biz Journals via Specialty Food News)
It's never too early or too late for a snack, so crank up that volume on your computer.
In the sultry days of late July, you can sing along with Curley Weaver and Fried Pie Blues.
“My baby baked my first biscuits, she baked them nice and brown."
our favorite finds from the front lines of food
Comedian Jeff Wysaki recently pranked a grocery store with helpful in-store “tips.” While a baguette lightsaber battle sounds super fun, we know it would eventually lead to “Clean-up on aisle three”. (Bored panda)
How does the saying go? “If you can’t stand the heat, don’t play Doritos roulette.” OK, maybe not quite, but 14-year old Beth Leybourn “thought I was going to die.” (The Guardian)
Cheese gives us gas! No, it’s not what you think. First Milk, a U.K. based dairy, will open a dairy-cum-power plant that is expected to generate 1,000 cubic meters of biogas per day. (Munchies)
Looks like Budweiser stirred up a hornet's nest this past week. The self-proclaimed ‘King of Beer’ took on the San Francisco based craft brewery 21st Amendment in the twitter-sphere with a derogatory tweet about their beloved seasonal offering called Hell or High Watermelon. As one customer called out, this may not have been the best target for a company that produces Shock Top Raspberry Wheat. (SF Weekly)
The connection between emotional health and food just got stronger. Scientists have now documented that beneficial bacteria play a critical role in how we function. If yogurt is the new Prozac, what is kimchi? (NPR, The Salt)
It's never too early or too late for a snack, so crank up that volume on your computer.
"No chowder for you, 'cause clams have feelings too
Actually they don't have central nervousness
No manhatten style, clams have the right to smile
Come to think about it, they don't have a face"
our favorite finds from the front lines of food
In summer everything slows down, including our blog posting. This Friday Faves is a smattering of some of our favorite stories from the past few weeks.
A team at MIT has devised away for you to get the last of the sauce out of the jar. LiquiGlide, A New Surface Coating Developed to Let Food and Other Products Slide Easily Out of Their Container (Laughing Squid)
When Will Native American Food Finally Get Its Due? Most people don't know what plants are native to the Americas, much less what Native American cuisine consists of. (Eater)
Is It Time to Table Farm-to-Table? Sure, this one is full of snark, but also some very good points. (Vanity Fair)
In fast food news, Amy's Kitchen is opening its first all-vegetarian drive-thru restaurant in Sonoma County, California, this month, and McDonald's tries to reach out to a new bike-riding market with new take-away tote. "The packaging then unfolds, revealing two little pockets where the fries and burger have been gently cocooned during the commute. It’s like a little fat- and sugar-filled purse, and it’s great." Well, great except for the actual food. (Well and Good / Wired)
Sweden's wine industry? There is a whole world of wine coming out way. Says one winemaker: “I like to compare Sweden to Central Otago on South Island in New Zealand – the world’s most southerly wine region. It now has some of the best pinot noirs, but for years they said it was impossible because it was too cold.” (Guardian)
Back here at home, new hybrid grapes help grow wine industry. Did you know Indiana even had a signature wine grape? "Across the country we've seen a huge expansion in wine and grape production and wine-related tourism," said Bruce Reisch, who leads Cornell University's wine and grape research and development program in New York's Finger Lakes. (Press Connects via Specialty Food News)
Google Street View Goes Inside California Wine Country The map tool's panoramic views expand to include vineyards, tasting rooms and barrel cellars. (Wine Spectator)
Brew Dog is coming to America — to make beer here. Columbus, Ohio is the lucky destination. (FoodBev Media)
Will we ever be rid of the great Pacific Garbage Patch? Hopefully, yes. The world's first ocean cleaning system will be deployed in 2016. (Minds)
Amazon Plans to Add Its Own Line of Food — Milk, baby food and household products would carry Elements label. "Private labels have become a vital business for mass-market retailers, generating stronger margins and building loyalty with consumers who no longer view generic products as lower quality." (WSJ)
It's never too early or too late for a snack, so crank up that volume on your computer.
Smoke Gets in Your Eyes by the Platters might not be about food exactly, but it come to mind on summer days. This one is dedicated to all you amateur BBQ jockeys out there, standing by the grill tomorrow for the 4th of July. Happy Independence Day!
"Now laughing friends deride
Tears I cannot hide
So I smile and say
When a lovely flame dies, smoke gets in your eyes"
our favorite finds from the front lines of food
We resisted watching this, but then, Schadenfreude can be sweet: Hugh Acheson Made Kris Jenner's Nachos And if you still haven't had your fill: The 23 Most Ridiculous Lines From Kris Jenner's Kookbook (yeah, that's how she's spelling it). 1) On her casual taste in dishware: "I am notorious for my table settings and my dishes. If I'm cooking an Italian meal, I will grab my red Hermès china to go with the red sauce." (Eater)
Marketing rule #1 — don't insult your customers. Sexist beer ads: why it's time for a cold, hard rethink. "There is a powerful business case for beer companies to abandon the puerile misogyny and step into the 21st century. The Daily Mail reports that the number of female beer drinkers in the UK has doubled to 1.3 million in recent years, and that women make up 31% of weekly beer drinkers." And the real shocker: "The study, which examined nearly 40,000 banner adverts over a six month period, is perhaps another suggestion that sticking a semi-naked woman next to a product isn’t necessarily the most inventive or effective way to sell it." (Guardian)
Ivory Coast president tours country's first chocolate factory. Chocolate to be made in Ivory Coast for first time despite country being the world’s biggest grower of cocoa beans. "Despite its French ownership, the plant represents a small victory in the continent’s battle to profit from its natural resources instead of exporting them to be processed elsewhere." (Guardian)
Does A Pig Fed With Green Tea Taste Better? Some farmers in Japan think so. Apparently, it works with goats too. (Modern Farmer)
A nice personal essay from David Chang on how war and scarcity can shape a culinary legacy. "At the end of the day, you’re not born a great cook. It’s something you have to learn, and you need something to work with." (Lucky Peach)
The Piggly Wiggly way: Businesses should think carefully about continuing to heap work on their customers. Lots of interesting points here: "The reason why so many people feel overworked these days is that they are constantly being asked to do “unseen” jobs by everybody from Amazon to the Internal Revenue Service to the local school board. And the reason why they feel so alienated is that they spend so much time pressing buttons and speaking to machines rather than interacting with other people." And: "If [businesses] never meet their customers, they will lose touch with them. And although self-service is great for saving costs, its effect over time is to train customers to shop on price, and thus to switch as soon as a slightly cheaper rival comes along." (Economist)
'It's like eating a hedgerow': why do hop shoots cost €1,000 a kilo? Sounds like a bit much to pay for something described as "kale-like," but if people are willing to pay... (Guardian)
It's never too early or too late for a snack, so crank up that volume on your computer.
As farmers market season gets into full swing, Brigadier Jerry sings about veggies and marketing in Jamaica Jamaica. It's like a shopping list you can dance to.
"I-man borrow my brother van
was making a truck going over these hills, man
to check my grandfather who is a farmer
Lord! who live inna Manchester area....
(He) give me 17 bunch 'a 'di green, green banana
34 pound 'a 'di Irish potatoe
55 pounds of the sweet sweet cassava
Lord, 'im neva have no tomatoe
'im neva have no tomatoe"
