Holed Earth

This summary is not available. Please click here to view the post.

Natural spices

Plants, bark, roots, and vegetables with strong flavors have been used for thousands of years. Spices were one of the main products in early international trade and a major reason that some European nations sought to expand their colonial holdings. Many of today's popular pungent plant-based flavors are the same as their equally desirable fore-bearers.

Habanero Peppers and Scotch Bonnet Peppers

Allegedly two of the most spicy chili peppers on the planet. Habaneros originated somewhere on the Yucatan Peninsula, where a vast majority of the world's supply is still cultivated today. They are a major ingredient in the cuisine of Mexico. Scotch Bonnets are of the same species as Habaneros, though they have a distinct flavor and are mainly cultivated and used in the Caribbean on islands like Jamaica and Haiti.

Cinnamon Tree

The cinnamon sticks that people toss into their apple cider comes from the inner bark of the cinnamon tree, an evergreen that grows in tropical climates. Though most of the cinnamon today is produced in Southeast Asia, the highest grade of the spice is grown in Sri Lanka and Southern India.

Lemongrass

Lemongrass is a widely used spice in Asia. It has a slightly spicy, citrus-like flavor. Though it is a favorite ingredient for curries and stir fries, it also acts as an insect repellent. A species of lemongrass, citronella, is especially useful for keeping mosquitoes at bay.

Turmeric Root, Galangal, and Ginger Root

Ginger is a popular rhizome that has had a long history as an ingredient in everything from breads to curries to tonics and teas. It is the most widely known of the world's rootstocks. Turmeric is a more pungent relative of ginger. It is used in Southeast Asia, the Indian subcontinent and Africa. It's orange-yellow color makes it a popular natural dyeing agent. Galangal resembles ginger, but has a earthy, slightly citrus-like taste. The raw root is quite hard and is used in various tonics.

Clove Tree and Pepper

Cloves were one of the first spices traded during the colonial era. They are grown throughout the Indian Ocean, from Madagascar to Indonesia. Though large amounts of the spice can be toxic, it is often used in Indian and Chinese natural remedies. Pepper is one of the most universal spices. It is cultivated throughout the world and is used in some way by every major culinary culture in the world.

Anise

Anise is a popular spice in the Mediterranean and Western Asia. It has various culinary uses and is also used as a flavoring agent for various forms of regionally produced liquor such as absinthe and sambuca.

Ghost Chili

This is one of the world's spiciest peppers (the spiciest, according to Guinness). Grown in India, it is said to produce a burning sensation in the mouth that will not negate for 30 minutes.

Garlic and Mustard Plants

Garlic is another widely used flavoring agent. It also has been used for its health benefits (anti-viral and anti-bacterial) and as a general tonic. Mustard seeds are used in cooking and to make the popular condiment, mustard sauce. The greens, which share their flavor with the seeds, though not as strongly, are eaten in salads, stews and stir-fries.

West Indian Arrowroot

Arrowroot is used as a starch and thickening mianly in Caribean cuisines. It was popular in England during colonial times. Some historians claim it was first cultivated by native tribes in the Caribbean more than 7,00 years ago.

Energy from passing cars

The push to create and implement greener energy sources has mostly centered on thermal, hydroelectric, solar and wind power. But innovators are always thinking of ways to produce and/or harness power to fuel our world. UK grocery chain Sainsbury's has begun using kinetic power from their parking lots to fuel checkout stands in one of their new locations.

The Sainsbury's in Gloucester, UK, which opened in June 2009, has several kinetic energy plates installed in their parking lot. Each time a car drives over the plates, the motion of the plate creates energy. The energy is then stored and sent to the store to provide power to the checkout stations. Sainsburys says that the plates can supply 30 kWh of energy per hour. This type of kinetic energy-gathering isn't entirely free: it does bump up the fuel consumption of each car a very small amount when driving over the plates. And, of course, since most cars are still fueled with eco-unfriendly fossil fuels, the weekly shopping trip is still hard on the environment if you're driving there. But if we assume that the kinetic energy plates are being used in place of speed bumps that are frequently found in supermarket parking lots, the energy expended by each car will be the same as it was before.

Highway Energy Systems, the company that designed the kinetic plates for Sainsbury's, also designed an electro-kinetic road ramp for widespread usage on public streets. They address the question of whether this type of energy costs users money in this way: "The ramp is designed to be situated in parts of the roadway where vehicles are having to slow down, for example on downhill gradients, when approaching traffic lights or roundabouts as well as replacing sleeping policemen and traditional traffic calming measures. In the these situations, the kinetic energy of the car is being dissipated into heat (i.e. through the braking system) anyway; the ramp at this point scavenges a degree of kinetic energy as the car passes over it, but this is far less than is lost through other mechanisms."

Sainsbury's expects that the kinetic energy plates will have paid for themselves within two years of their inception. The supermarket giant is doing more than just harnessing the energy of passing motorists, however. The Gloucester Quays store also boasts a rainwater collection system that will use rainwater to flush its toilets. The store is equipped with large windows for letting in natural light and decreasing the dependence on artificial lighting, and solar thermal panels will heat the store's water in the summer.

Ten Steps to Loving Yourself

1. Put an end to all criticism —— it never achieves or changes anything. Acceptance of yourself is key, when you approve of yourself, positive changes will come in to your life.

2. Stop thinking scary thoughts —— If you find yourself doing that, change it to a mental image that brings you pleasure. Maybe thinking of your dog, a flower, food whatever brings you peace.

3. Be gentle , kind and patient —— Treat yourself as you would your best friend, in fact be your best friend! Be gentle with yourself, be kind to yourself, and be patient with yourself as you learn to change your thinking.

4. Be kind to your mind —— Gently change your thoughts, let go of the self hatred you are expressing with your thoughts. Don't judge or hate yourself for having those thoughts, quietly and gently change them.

5. Praise yourself —— Pat yourself on the back, criticism can only break your inner spirit. Praise will build it up, so praise yourself as much as you can.

6. Be supportive —— You support friends in need, do the same for yourself. If you need help ask for it, that is a sign of true strength. Allowing others to help you is self nurturing.

7. Love the negatives in your life —— Own it, acknowledge that you bought them into your life to fulfill a need. Thank them for the lessons they have bought, lovingly release them, and make room for the positive ones you are creating today.

8. Love and take care of your body —— Ensure that you look after your body, as well as you look after your car! So many of us would not miss the cars service, or think of putting the wrong fuel or oil into the engine, but don't give a second thought to what we fuel our bodies with. Cherish your body, and it will serve you well.

9. Look into the mirror —— Really look into your eyes often, and express the love you feel for yourself, say it out loud. I love you, I really love you!

10. Do it now —— Don't wait until the 'right' time to start loving yourself. The right time is now, not when you lose ten pounds, get a new job, or find a new partner. The time to start is now, all you need to do is the best you can.

Edible Bugs

In certain cultures around the world, creatures like beetles, stink bugs, and grubs are not seen as pests, but as food items. In places where protein sources are rare, they are a vital part of the diet. Though they are relegated to game show gross-out props in much of the West, these creatures are quite eco-friendly as food. They consume relatively little, and do not require grazing land or antibiotics. Perhaps these crawling, wiggling animals will have a role to play in a greener future.

Giant Water Beetles

These beetles are fried or roasted and are said to have a flavor that is not unlike scallops. They are a cheap treat in Thailand, where they are readily available in the wild and are eaten shells and all after being fried or roasted.

Caterpillars and Witchetty Grubs

Caterpillars are a popular food source because they are common over most of the world. They can be eaten raw, fried, baked or even dried and stored for use at a later date.

Witchetty Grubs have been a traditional food among Australia's indigenous community for centuries. This wood-eating larvae turns into a moth if it doesn't find its way onto the plate. They are either eaten raw or cooked in the ashes of a fire.

Tarantulas

These arachnids are a popular food in Cambodia. Though the habit of eating spiders can be traced back to the scarcity brought on by the Khmer Rouge regime, the cooked spider trade still thrives in town's like Skuon, which is well known for its edible arachnids.

Crickets and Grasshoppers

These hopping creatures are considered pests by farmers, but are eaten after being cooked in a variety of ways. They are plentiful in the wild and are among the few insects that are actually dubbed "edible" in the West. Larger specimens said to have an earthy flavor, not unlike the plants they consume.

Casu Marzu

This cheese, made from sheep's milk, is famous for being infested with fly larvae. These worms are introduced to the cheese in order to aid fermentation. While some people remove the larvae prior to eating, many do not.

Mosquito Eggs

Mosquito eggs are easy to come by in many markets in Mexico. They are dried and roasted and eaten wrapped in tortillas or with a squeeze of lime or lemon. The eggs are taken from trees near water after they have been laid by water mosquitoes.

Termites, Ants, and Mopani (Mopane Worms)

Termites and ants are readily available around the world. Termites are a popular protein source in Africa, where they can grow to three-inches in size. They are eaten raw and have a high amount of calories considering their size. Mopani, a caterpillar, is eaten after being dried or fried.

Cicadas

This insect is often considered a pest, especially to farmers. Its large, meaty body and pleasant flavor (if skillfully cooked) make it one of the world's favorite edible insects.

Bee Larvae and Bamboo Borer

Bee larvae are a prized snack food in East Asia. Despite their "maggot-like" appearance, these baby bees are known for their earthy, slightly sweet taste. Bamboo borers, another bug that is considered a pest, has become a popular food source and is another example of turning a "pest insect" into food.

Edible Stink Bug

Shield-shaped stink bugs survive by sucking sap out of plants. Despite their name, not everyone finds their "stink" (a defense mechanism) to be foul. These large, allegedly sweet tasting, bugs are especially popular in regions of East Africa and parts of Mexico