This bacon was processed in 1902 by the Gwaltney Foods meat company before it was lost in storage. When discovered two decades later, Pembroke D. Gwaltney Jr. turn it into “pet bacon”. It was added with a copper necklace and taken to numerous exhibitions to demonstrate to customers that the company’s meat could be preserved without refrigeration. “Pet Salted Meat” In 1931, PD Gwaltney Jr. walked into a hotel in Washington DC (USA) with a suitcase in hand, wondering if it was possible to store the luggage in the hotel’s secure storage. The receptionist looked at the suitcase and asked what was so important in it. Answer by Gwaltney Jr. very simple: “Ah, just my pet bacon”. He’s not joking, and he’s also serious about wanting to keep the meat safe. An insurance company valued it at $5,000 at the time – the equivalent of $77,000 today. “Every time he goes to a food show, Gwaltney Jr. brings a special chain, which he pins the chain to the floor so that no one can steal the meat,” said Tracey L. Neikirk, curator of the Isle County Museum of Wight, Smithfield, Virginia – said. The piece of meat has its own brass ring and is owned by Gwaltney Jr. called “pets”. Photo: Southerning. Gwaltney Jr. is the owner of one of Virginia’s most successful bacon processing companies. He promoted his business by bringing his 30-year-old “pet bacon”, then 30 years old, to trade fairs, food shows, even naval ships. It’s all part of a clever marketing plan that positions Gwaltney’s hometown as the “Bacon Capital of the World”. The piece of meat was carried everywhere. Photo: Southerning. Salted meat has been associated with the name of the Virginia region since the early days of the state’s founding. According to The Country Ham by Jeanne Voltz and Elaine J. Harvell, when the English colonists arrived in Jamestown in 1607, they brought a boat full of pigs. The next boat is full of piglets. They proliferated throughout nearby Williamsburg, so much so that locals moved the pigs to an island on the west bank of the James River, now known as Hog Island. The number of pigs growing around Smithfield and the Isle of Wight is increasing. When peanuts became popular in the area after the Civil War, pigs were free to roam the fields, eating peanuts left over from the harvest. These “peanut-fed” pigs help make Smithfield and the region’s bacon in the culinary world. Peanut-raised pork and a complicated and time-consuming salting process have created a unique flavor of salted meat, surprising the world’s gourmets. By the mid-19th century, Queen Victoria ordered six pieces of Smithfield bacon a week for the palace kitchen. Their prices skyrocketed. Smithfield bacon is world famous. Photo: Denverpost. As other places began to fake lower quality meat and sell it under the name Smithfield bacon, Virginia put strict rules on the meat bearing this name: Pigs had to be fed peanuts, meat had to be salted in Smithfield boundary. In other words, Smithfield has become the Champagne region of bacon. More than 100 years of history In 1891, PD Gwaltney Jr. joined his father’s peanut business – Gwaltney Sr. – at Smithfield and helped scale the company. Gwaltney Foods became a “big man” in the salt meat processing industry. At this point, Gwaltney the son learned a few marketing tricks from his father. A year ago, his father picked up a groundnut from a local field, wrote the year of harvest on it, beginning to show those curious about the quality of his produce how well the peanuts were preserved. The world’s oldest peanut also comes from the Gwaltney family. Photo: Isle of Wight Museum. After many years, Mr. Gwaltney Sr. Realizing the age of the peanut itself is an attractive feature. Today, it is the oldest groundnut in the world. In 1902, Gwaltney Jr. does the same thing when a ham is accidentally left in storage. When he discovered the meat, he immediately saw a great business opportunity and decided to keep it to see how long it could last. Years passed, and in August 1921, a storehouse of peanuts owned by the Gwaltney family caught fire, setting tons of peanuts and a nearby bacon store on fire. According to the Isle of Wight County Museum, “the smell of peanuts and burning fat lingered in the air for weeks.” Luckily, Gwaltney Jr.’s pet meatballs. was stored elsewhere and escaped safely. The fire severely damaged the Smithfield peanut business, making bacon the town’s main export. Gwaltney Jr. began to focus on promoting their salted meat products, which meant bringing the old meat everywhere. He bought it $1,000 insurance, then increased it to $5,000. In 1932, the piece of meat appeared on the show “Believe it Or Not” (roughly translated: Believe it or not), which stated that the meat was “still soft, sweet and edible after 30 years”. To date, the 118-year-old piece of meat is officially recognized as the world’s oldest bacon – burnt red, with dotted white and yellow streaks and wrinkled skin. The lump of meat is still edible, but the taste has changed a lot. Photo: Mentalfloss. Neikirk, curator of the Isle of Wight county museum, said the lump of meat smelled of smoke and wood. The dry salting process used to create the mass of meat involves salting and drying the blood, helping the meat to last longer and have a richer flavor. Although still edible, this hundred-year-old meat is not as delicious as before. “It’s like dried meat now,” Neikirk said. The appearance of the meat is also difficult to make visitors feel delicious. It looks like leather, and many people even liken it to a human arm soaked in chemicals for a long time. The meat is on display at the Isle of Wight county museum in a temperature-controlled glass case. This is also the place where the world’s oldest peanut tuber is located and the world’s largest block of salted meat weighs more than 29 kg. 2 famous pieces of meat hold the world record. Photo: Mentalfloss. Today, the museum continues to make the interesting journey of the bacon. Every year, a competition called “Pan-Ham” is held. Visitors will bring a photo of Gwaltney and the “pet meat” with them to locations around the world. The winner will receive a basket of peanuts. This particular piece of meat also has a Twitter account with its own account manager. A 24/7 webcam goes live on this account, allowing “fans” to watch the meat wherever it is.

In addition, sweet corn also contains many minerals such as calcium, zinc, iron, copper, manganese… especially good for the development of children. To make baby corn milk, you should choose fresh, freshly cracked sweet corn for the best taste. Ingredients for making corn milk – Sweet corn: 2 corn – Condensed milk 1 tablespoon (if you like fresh milk, you can use 200ml but pay attention to reduce the corresponding amount of water during cooking) – Granulated sugar or rock sugar, jaggery (adjust according to taste) – Clean water Put the corn milk in the refrigerator to have the best taste when used. How to cook corn milk without separation, smooth and delicious Peel the corn, use a sharp knife to cut the kernels apart. Wash corn husks and silk, cob, boil with about 500-700ml water for 15 minutes. Then filter the residue, keep the boiling water. Put the corn kernels in the blender, add the hot corn water and puree. Bring the blended mixture through the sieve thoroughly, you can use a cloth to filter it again. Then bring corn juice to cook into corn milk (corn milk). Cook corn milk over medium heat to avoid foaming from the pot, stir gently with a spoon to avoid burning the pot. When it boils, add condensed milk and sugar to taste. Boil milk for about 5 minutes, then turn off the heat. Wait for the milk to cool completely, then pour it into a jar and place it in the refrigerator to make it taste better. The finished corn milk has a smooth yellow color, blending the aroma of sweet corn and milk. This is a delicious drink that ensures food safety and hygiene for children on hot summer days. How to make corn milk is very simple, moms can make it by themselves today!

Not only in North America, Australian farmers also have a headache with these two invasive plants known as super weeds. Photo: Civileats Recent studies have shown that Waterhemp and Palmer amaranth weeds threaten the food supply in North America and are increasingly resistant to herbicides, costing farmers a lot, especially by reducing yield and crop profitability. The results of the study showed that the broadleaf weeds Waterhemp and Palmer amaranth, which damage corn and soybeans in the Midwest of the United States, once caused yield losses of 40 to 70%. Accordingly, Bayer Crop Science has announced a new herbicide, expected to be released by the middle of this decade to help soybean and corn farmers combat weed problems, in particular two Dangerous invasive plants are Waterhemp and Palmer amaranth. Accordingly, the research and development of a new herbicide line Diflufenican will be introduced under the brand name Convintro. While it awaits approval from the US Environmental Protection Agency (EPA), Convintro products will be made available to soybean growers for use in post-ripening and pre-ripening applications. germination. Officials from the German chemical group also revealed that the new line of herbicides will also serve as a weed control tool for corn farmers. “Diflufenican has been used for many years in Europe and has demonstrated its ability to manage broad-leaved weeds in crops such as,” said Robert Schrick, Bayer’s crop protection product business lead lentils and winter cereals”. “The addition of a new product Diflufenican as the active ingredient for use in soybeans and corn is not only a first in North America, but also a new field of use for the two crops. Dangerous invasive weeds are Palmer amaranth and Waterhemp to protect soybean and corn fields. Accordingly, we will provide farmers with one more tool to add to their weed management plans,” said Robert Schrick at the press conference. Dwight Lingenfelter, an agricultural extension collaborator in the United States, stands next to a tall weed in a cornfield. Photo: PENN STATE Although the introduction of Diflufenican promises to help soybean farmers manage weeds and regain yield, Schrick says a balanced pest management approach is still the right way. “When it comes to weed management, the best approach is still an integrated, multi-site approach. Management plans that cover many years and a variety of crops will help farmers avoid problems like resistance,” said Mr. “Effective options for integrated weed management are a necessity,” said Frank Rittemann, Bayer Brand Manager for herbicide lines that damage corn, soybeans and cotton. We’re looking at chemicals that control some of the most challenging pests for farmers, and we’re relying on science to bring the best options to market, including in locations never before seen. previously exploited”. The Bayer research team continues to explore expanding opportunities to address today’s challenges and drive new innovations for our customers. “While there may be no silver bullet, our focus on crop protection will provide relentless advancements to add new tools where farmers need them,” said Mr. Rittemann. it’s the best”. Male (left) and female (right) Waterhemp weeds bloom in purple-red flowers in a soybean field in Chatham-Kent County, Ontario, Canada. Photo: fieldcropnews Earlier in a study published in the journal Weed Science , researchers from the University of Illinois (USA) have identified genetic markers that distinguish the male weed Waterhemp and the female weed Palmer amaranth. This milestone is seen as a new approach to genetics that may one day reduce the need for chemical drugs to control weeds. The researchers’ goal is to one day introduce genetically modified male plants to mate with wild female plants. The transgenic male plants will carry the gene drive (a technique to induce inheritance that favors specific genes to alter the population as a whole), a segment of DNA coding for masculinity will be passed on to all. its offspring and so on. Eventually, all plants in a given population will become male, reproduction will cease and the grass population will be destroyed.

– Corn: 5 corn – A bunch of pandan leaves – 300g of clean green beans – 300 ml of coconut milk – 2 tablespoons tapioca flour – 150g white diameter đường Ingredients for making corn tea (Photo: Dan Viet) 2. How to cook corn tea Step 1: Peel the corn, remove the beard, wash, use a thin knife to remove the kernels, keeping the core. Pineapple leaves are washed, picked up the yellowed parts, bundled into a bunch. Put the cobs and pandan leaves in a pot of boiling water to get the sweetness and aroma, then drain the water, discarding the residue. Step 2: Put green beans and de-seeded corn in a pot, add corn juice and pandan leaves and simmer. Pay attention to low heat so that the foam does not come out. During the cooking process, it is necessary to stir well to prevent the corn and beans from sticking to the bottom of the pot. When the beans and corn are soft, add white sugar. Step 3: Mix tapioca flour with filtered water to dilute it and then pour it slowly into the tea pot, while pouring, gently stir the tapioca flour into the tea pot. Cook for another 3-5 minutes and then turn off the heat. Step 4: Ladle the tea into a glass or bowl, pour in coconut milk and serve while still hot or add ice if you like it cold. Delicious and attractive corn soup (Photo: Vietnam Family) 3. Some notes when cooking corn tea: Corn contains many nutrients, very good for health. Corn kernels slow down the aging process, fight cancer, promote health, smooth skin. Corn kernels also contain a lot of fiber that is good for digestion. Corn is a familiar ingredient that is used to process many different dishes such as boiled, fried, and grilled corn. Corn is also the main ingredient for corn tea. Corn tea is not only a summer cooling dish, but it also has many other benefits for human health. Depending on the region and region, corn tea is varied with many different attractive flavors. There are many ways to cook corn tea, some places use coconut milk, some places don’t; Some people like to give pandan leaves but others don’t. Therefore, depending on your preferences, you can add or remove ingredients as directed. To have a delicious and attractive corn tea, you need to pay attention to a few important notes: – Should choose fresh corn, with green outer shell, feel heavy hand. – Choose the corn kernels, evenly, avoid choosing corn that is too young or too old because the tea will not be as sweet as you want it to be. – In the process of boiling corn, you only need to boil the corn until it is cooked because boiling the corn too thoroughly will make the corn kernels soft and easily crushed, making it difficult to perform the next operation. – If there is no tapioca flour, you can use tapioca starch instead to create a consistency for the dish. If you cook a lot of tea, you can keep it in the refrigerator and use it gradually in 1-2 days without affecting the quality of the tea when used. Good luck with your corn tea! Phuong Anh (Synthetic)

Content: Mistakes when choosing summer shoes can affect health
1. The sole is narrow and small
2. Shoe soles too short
3. Doesn’t fit to the top of the foot
4. The sole is longer than the foot
5. Wearing tight shoes that don’t fit your feet
6. Shoes are too big
7. Material used to make shoes is not natural
8. Self-made leather shoes
9. Wear shoes without socks
10. Flat shoes In fact, the choice of footwear for walking not only needs to pay attention to the design and materials, but also to pay attention to the criteria related to health, convenience and hygiene. Mistakes when choosing summer shoes can affect health 1. The sole is narrow and small In the summer, people easily choose small shoe styles. However, this is a mistake when choosing summer footwear. The nature of shoes that are too tight is also the cause of the feet feeling oversized. At the same time, small shoes put pressure on the feet. Not only that, the small shoes chosen to wear in the summer can even cause joint deformities and lead to bursitis of the big toe. In particular, some cases of tight shoes also become the cause of ingrown nails and allergies or calluses on the feet. 2. Shoe soles too short The mistake when choosing summer footwear is easy to make is that sandals often have short soles, which makes it easy to put strength into the tips of your toes to effectively help maintain balance. This is the reason why the leg muscles always have to stretch with the sole of the foot contact not being adjusted. Therefore, shoes that are too short can cause you to injure your heel. Small shoes chosen to wear in the summer can even cause joint deformities – Internet Photo 3. Doesn’t fit to the top of the foot Inappropriate shoe soles are the cause of the curvature of the foot and the sole of the shoe. This will make the foot uncomfortable when wearing shoes and especially the sole and heel suffer. In addition, using these shoes can cause many problems such as blood circulation leading to sweaty feet and foot pain. 4. The sole is longer than the foot Most flip-flops as well as flip-flops have long soles. For these types of sandals, the distance from the toe to the top of the sandals is not too wide to create a comfortable feeling. However, the appropriate distance should not exceed 1cm because when this distance is too large, it can make walking awkward and unsafe, and can even lead to diseases of joints, tissues, and even death. risk of slipping when taking the stairs. 5. Wearing tight shoes that don’t fit your feet Especially for old shoes, over time will cause the shoes to loosen and slip off your feet. This is not good for the health of the user because in order to keep the shoes from slipping, the leg muscles must work too hard and at the same time cause obstacles when walking, accompanied by an unsightly gait. In addition, if you continue to wear shoes that do not fit your feet, it will cause joint deformities, calluses, or knee and back pain. 6. Shoes are too big Choosing a wide shoe is not an option that should be used in the summer. Wearing shoes that are too wide when you lift your foot will cause muscle tension to prevent the shoe from falling. Using shoes that are too wide increases your risk of tripping and losing your balance. Not only that, shoes that are too large are just as harmful as shoes that are too tight and can form calluses. Shoes that are too wide or too tight are harmful to the feet – Internet Photo 7. Material used to make shoes is not natural Shoes made of natural materials such as genuine leather and fabric will help you feel comfortable. However, using shoes with imitation leather material in hot weather is dangerous because the high temperature can also cause chemical changes and even cause allergies to the feet. These shoes also increase your risk of foot fungus, foot problems, and injuries. 8. Self-made leather shoes Self-made leather shoes should be limited to use in the summer because this type of shoes does not have high air circulation, poor moisture absorption. Not to mention, self-made shoes are also easily damaged by temperature changes and chemical exposure. 9. Wear shoes without socks Because of the hot summer weather, most people wear flats with bare feet without socks. This is what causes the feet to sweat and cause inflammation of the skin. So, even in the summer, you still need to wear shoes with socks to avoid affecting your feet. In addition, it is advisable to choose short and thin socks when summer comes, which also helps to avoid foot odor when wearing shoes. Read more: Love to wear shoes but get sweaty feet in summer, don’t ignore the following 10 tips mẹo 10. Flat shoes One of the mistakes people make when choosing summer footwear is choosing flats. In fact, flat shoes are not designed to soften the heel during movement. This means that the bones always receive small vibrations every time you walk. Not to mention, wearing flat shoes also puts your feet under a lot of pressure and increases the risk of sprains and injuries when your body weight is not evenly distributed on your feet. To reduce injuries caused by flat shoes, choose shoes that fit your feet, hug your feet, and have a 2 to 4 cm high sole.

Passionate about cooking, enjoy making delicious food, ensuring food safety for children and families. The recipes are shared by Ms. Binh Minh (SN 1995, currently living and working in Hanoi) on social networks, in groups that are completely natural. But unexpectedly, the article sharing her experience was loved and followed by a large number of housewives and were all “successful” from the very first time. Recently, Ms. Binh Minh shared how to cook pandan corn soup, which according to her in the summer, this dish becomes the queen of snacks, making everyone admire. Ms. Binh Minh – who shared the recipe for pandan corn tea, attracted thousands of shares. 9X said: Although the way to cook pandan corn soup is extremely simple, the finished product has a very eye-catching “quality”. Pineapple corn tea is a combination of fresh corn kernels and young nuggets that are cooked soft in a thick paste with a faint aroma of pandan leaves, served with greasy coconut milk. The tea has the yellow color of corn, mixed with the green color of pandan nuggets, gentle but elegant, extremely attractive. Let’s go to the kitchen to make an attractive pandan corn soup right away with the recipe for corn tea shared by Ms. Minh that couldn’t be simpler. Ingredients for making pandan corn tea for 2 people: – Tapioca flour: 200gr – Corn: 1.5 fruits – Pandan leaves: 10g – White granulated sugar: 60g – Coconut milk: 20ml How to cook pandan corn tea: – Hold the corn upright, use a sharp knife to cut the seeds from the top, take the seeds and put them in a bowl. – The remaining half of the corn you bring to boil and then separate the bowl with intact seeds to make pearls. – The pandan leaves are put in a blender and pureed, then filtered through a sieve, then drained. – Put 50g of tapioca flour in a bowl, add a little warm water to stir well to add a little bit to the tea pot to have a thick consistency. – Add a little warm water to 150g of tapioca flour, mix well until the water runs out, then continue to knead the dough by hand until it becomes a homogeneous dough, not sticky to your hands. – Take a kneaded amount of flour into your hand, about 10g, spread evenly and put the boiled corn kernels in the middle, then roll it up. Repeat this until you run out of dough. -Next, put the pot of water on the stove, adjust the heat to medium. When the water in the pot starts to boil, add the corn pearls to boil. When the pearls float to the top, the outer shell is removed and put in a bowl of ice cold water so that the pearls are hunted again. – Put a pot on the stove, add 600ml of filtered water to the pot. When the water starts to boil, add the peeled corn kernels to the pot. Add 60g of granulated sugar to the pot, stir well, then cover with a lid, cook over medium heat for about 15 minutes until the corn kernels start to rise, then open the lid. – Pour pandan leaf juice into the pot of corn, stir well. Slowly add the mixed tapioca starch into the pot, stirring gently until the tea mixture begins to thicken. – When the corn tea mixture starts to thicken, put all the corn pearls into the pot. Cook for another 10-15 minutes for the pearls to absorb the pineapple, then turn off the heat. When the tea cools down, scoop the tea into small cups, drizzle coconut milk on top and enjoy. Wish all the success!

One of the easiest things you can use in a microwave is boiled corn.

Boiling in a microwave does not require water, nor does it need a pot or pot or a pot or a pot that doesn’t take much time. It only takes about 3 minutes to have corn ready to eat.

Illustration.

To make corn in the microwave is very simple, just do the following:

• Put clean corn with its layers in the microwave, turn on for 3 minutes at the highest temperature. Corn wrapped in a mantle will ripen very quickly.Some large or slightly older corn will be more difficult to ripen, people can adjust for a little longer time.

• When taking out of the microwave, you only need to use a knife to cut a layer of the corn stalk about 3cm from the corn stalk.

• Use the handle on the top of the corn to shake vigorously to let the corn slip out of the coat, then enjoy.

There is also another way to boil corn in the microwave you can refer:

• Blot a tissue in the water and squeeze the water away.

• Wrap corn with wet paper towels. Put corn on a plate. In the microwave, turn on the highest heat setting for about 3-5 minutes depending on the size of the corn.

• When the corn is ripe, carefully use the chopsticks to remove the paper from the corn.

However, this method must have a clean paper towel, if in doubt the quality of the tissue, people should not try.