Danh ngôn của Paul Stamets
From dead plant matter to nematodes to bacteria, never underestimate the cleverness of mushrooms to find new food!
From dead plant matter to nematodes to bacteria, never underestimate the cleverness of mushrooms to find new food!
Từ xác thực vật chết, tuyến trùng đến vi khuẩn, đừng bao giờ đánh giá thấp sự thông minh của nấm trong việc tìm kiếm thức ăn mới!
Tác giả: Paul Stamets | Chuyên mục: Food | Sứ mệnh: [3]
Tìm kiếm kiến thức và thông tin về Paul Stamets từ chuyên trang Kabala Tra Cứu. Nếu bạn không tìm được thông tin phù hợp, hãy liên hệ: [email protected]
Các câu danh ngôn khác của cùng tác giả: Paul Stamets
- Mushrooms are miniature pharmaceutical factories, and of the thousands of mushroom species in nature, our ancestors and modern scientists have identified several dozen that have a unique combination of talents that improve our health.
- The virus-to-cancer connection is where medicinal mushrooms offer unique opportunities for medical research.
- Of all mushrooms commonly consumed, oyster mushrooms in the genus Pleurotus stand out as exceptional allies for improving human and environmental health. These mushrooms enjoy a terrific reputation as the easiest to cultivate, richly nutritious and medicinally supportive.
Các câu danh ngôn khác của cùng chuyên mục: Food
- When I get down to Louisiana, I get to have a taste of some of that great food.
- I'm typically a 'just drink water' kind of guy. I was a bodybuilder in high school, so I used to - food to me was, 'there are this many grams of carbohydrates and proteins, and I need these micronutrients in order to grow and be fit,' and I ate in order to live and not live in order to eat, and I think most people are the opposite.
- I know it sounds weird, but the food that I eat, it doesn't make a big difference, and it never has. So, I've saved a ton of money not buying a lot of alcohol, not going out to restaurants too much. So, I think it's part of our culture, and it's part of a social activity more than anything else.
- I wanted to get away from the Mexican vernacular and do more 'nuevo Latino.' Americans are starting to understand regionality in Mexican food. It is very regional in terms of ingredients.
- Marcus Samuelsson is a chef who inspires me everyday. He has such a deep understanding of flavors and techniques. His food is representative of the diverse world that we live in. What he has done in Harlem with Red Rooster is very special. Marcus is not just a chef, he's a food activist.