Pistachios have been on our planet for over 80 million years, and we humans have been nourishing ourselves with them for at least 9,000 of those. These days California is the world’s second largest producer of this green and purple nut, whose origins are found in Iran, which is still the main exporter.

They are grown in orchards and are ripe for the picking by early autumn. While the fruit of the pistachio tree may look like bunches of grapes, upon closer inspection one finds that the grape-like clusters are actually husks that house the pistachios that we know and love. As they ripen, their shells expand with an audible pop! making it easier for us to open them.

At only 3 calories per nut, pistachios are a superfood, loaded with thiamin, copper, manganese, potassium, phosphorus, magnesium, and the most fiber and vitamin B6 out of any other nut. Pistachios also have the most lutein out of any nut, which is an antioxidant that preserves the health of our eyes (in fact, high levels of lutein are found in many green and yellow foods).

Supermarkets often sell pistachios in a variety of flavors, either shelled or not. Among the numerous possibilities in pistachio preparation, ice cream is one of the most popular. However, pistachios are used in desserts and main dishes alike. Explore our recipe ideas for saffron risotto with pistachio oil, and lamb, barley, and pistachio kofte, and seen what you can come up with!

By Anastasia Dyakovskaya

Seed saving is important. In recent years we have seen the effects of climate change on agriculture more and more. From food shortages and droughts to changes in terrain and growing conditions, it becomes increasingly important to maintain a wide range of biologically diverse crops so that they can survive in many different growing conditions. Many of the seeds in the Native Seeds/SEARCH collection are extremely drought tolerant, others have a built-in resistance to certain pests or diseases. Growing a number of different crops all with different skills and strengths is the best way to protect against drought and famine.

In addition to Native Seed/SEARCH there are a number of other organizations across the globe that work towards promoting biodiversity in crops, the list below highlights just a few:

Svalbard Global Seed Bank - Located in Northern Norway, the Svalbard Global Seed Bank serves as a safety deposit box for all the worlds seed. In recent years wars and political instability have ravaged the seed collections of many countries, this seed bank currently contains some 150 million seeds in frozen conditions and can accomodate samples of every seed in existence. 

Seed Savers Exchange - Seed Savers Exchange maintains a collection of heirloom seeds on their 23 acre farm in Iowa, they also serve as a resource for gardeners wishing to grow their own 

ICARDA - International Center for Agricultural Research in the Dry Areas has a large seed bank in Aleppo, Syria and works to rebuild agricultural diversity in areas such as Afghanistan.

By Emma Piper-Burket

by Sophia Brittan
Thomas Jefferson, the third President of the United States, is most famous for drafting the Declaration of Independence and spearheading the Louisiana Purchase. As an astute lawyer and political philosopher, his ideas on religious freedom and just governance greatly shaped our infant nation. But what people do not really know about Thomas Jefferson is that he was a big advocate of health. As we choose our next President amidst tumultuous times, especially in the arena of food and nutrition policy, we were compelled to focus on this great leader for one of our Fall episodes.
Thomas Jefferson was sent to France from 1784-1789 to serve the diplomatic position of Minister. It was there that he gained a great appreciation of fine wines and cuisine, which would last for the rest of his life. He brought his slave, James Hemings, with him to France be trained in the culinary arts, so that he could continue to eat in the European style once he returned to Virginia. His dining room at Monticello was the center of much attention, as his guests learned to have high expectations of the food they would be served. There are many accounts from diners of the elegant meals they were served at his Virginia estate. Jefferson is said to have recorded the first recipe for ice cream in the United States and would wow his guests with such delicacies. Although Jefferson enjoyed the pleasures of wine and good food, he was not at all a glutton, but rather a man of moderation who took great care in looking after his health. This outlook was shaped by his love of nature and farming.
Jefferson spent a lot of time in his garden and was a farmer by choice. He believed that farmers were the most patriotic citizens, as their relationship with nature and the land tied them closer to the nation. They were diligent and self-sufficient, both virtuous characteristics, in Jefferson’s opinion, of American citizens. In his time, high social status was reserved for tobacco growers. Jefferson was obviously of a high social ranking, but knew that growing tobacco was damaging to the earth. While others would just move into new territory to keep up profits, he was a true “maverick” by rotating his crops and growing wheat to preserve the integrity of his soil. He kept a journal specifically for his crops, and recorded everything about the different seeds he tried. He knew what he planted, when he planted it, when they were harvested, and the quality of the product. He learned a lot about agriculture through his own experience. And he tried growing everything, from wine grapes to figs to rice. It was quite funny to learn that our respected Founding Father smuggled rice from Lombardy, Italy back to Virginia.
People often wondered if Jefferson was a vegetarian. He ate little meat, saying that he enjoyed it as a “condiment” to his vegetables. His favorite was peas, and he tried his hand at growing many different species of the little pods. He ate salad every day, a custom he had picked up in France. Jefferson knew that vegetables were good for his health, and he ate the greatest array as possible. When he sent Lewis and Clarke out on their great expedition, they were told to take note of new foods and send back as many samples as possible. One such example is the “Yellow Arikara” bean, which Jefferson loved and planted in his Monticello garden. All of these things point to the curiosity that Jefferson had for learning about different foods. But more than anything they demonstrate his dedication to his health.
Jefferson believed in health preservation, versus restoration, and thus took maintaining his health into his own hands. People of his time had a great mistrust of doctors, and so he did what he could to make sure he would not have to see one. In addition to sticking to a healthy diet of mostly vegetables, Jefferson abstained from tobacco and alcohol, and only drank wine, which he believed was good for him. He also spent as much time as possible outside and exercised by walking long distances. He kept his mind active by reading whenever he could. All of these practices combined into a holistic way of staying healthy, which is why Thomas Jefferson set such a great example for us.
I wonder what Thomas Jefferson would think of the obesity epidemic that is taking over our children, and the habit of eating fast food, which has played a major role in the decline of our nation’s health. What would he have to say about government support to industrial agriculture, especially that focused on meat? What about our health care system that focuses so much on treatment rather than prevention? I can only imagine that our founding father is looking on in disbelief at how we have allowed ourselves to lose appreciation for our earth and our food, and therefore our health.

Sources:
Holmes, John M. Thomas Jefferson Treats Himself: Herbs, Physicke,
and Nutrition in Early America. Virginia: Loft Press, 1997
Kimball, Marie. Thomas Jefferson’s Cookbook. Richmond: Garret &
Massie, 1938.
McEwan, Barabara. Thomas Jefferson: Farmer. Jefferson,
N.C.:McFarland, 1991.