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Apple, Baked, and Fresh: PAIA BAY COFFEE&BAR ALOHA VIBES PAIA MAUI BREAKFAST&LUNCH HAWA ACAI BOWL made in Paia to pped with banana coconut grenola,&honey orliihai 11.50 CAFE FAVO GREEK YOGURT with berries&granola topped wilth honey or ikoi coulis 9.95 HOUSE ORGANIC SCRAMBLED EGGS With local spring mix&salsa 9.95 add avocado (200) HOUSE POUR ORGANIC EGGS&BACON With local spring mix&salsa 11.95add avocado t12e0) ESPRE CAFE VEGA ORGANICEGGS&GOAT CHEESE roasted red peppers, local spring mix&salsa 21.95 CAPP CAFE ORGANIC EGGS&SMOKED SALMON cream cheese, mint lemon maya, spring mix,&alsa 12.95 ORGANICEGGS&AVOCADO SALAD (gluten free/no bread) with litiloi Dijon dressing& salsa .95 ICED DIRT BAGEL SANDWICHES sub a fresh baked croissant (1.sa) HOT MA Ko TOASTED BAGELwith buter 3.50 HO Or FRESH BAKED CROISSANT 4.00 VEGAN BAGEL with pesto, hummus, roasted red peppers, avocada trmat&baby gnens 9.00 TA O CREAM CHEESE&TOMATO BAGEL with pepper. 475 add avecado (200) COCK TURKEY BAGEL with pesto, cream cheese cucumber tomato,&toasted pumpkis seeds 10.45 BACON BAGEL with cream cheese, tomato. avocado,&red onion 9.95 SMOKED SALMON BAGEL with cream cheese, tomato, avocado, red onion&capers 11.00 CROISSANTS Webake our craissants each morning, and usually run out noon, and you can substihutefor toast ora bagel WITH NUTELLA& either bananas or strawberies & ourhouse whip cream. 7.25 FETA CHEESE omato cucumber, local spring mix & Dijon mustard mayo 1095 BACON&BRIE avocado &Dijon mustard mayo. 10.95 SANDWICHES Served on whole grain artisan bread with organic lecal mired greens&chips GOAT CHEESE with olive tapenade, roasted red peppers &localtomata 2145 BRIE &APPLE with local tomato, black pepper, & herb mayo. 1145 TURKEY With bacon, local tomato, & herbmayo. 12.45 TUNA with swiss, local tomato, capers, & wasabi mayo. 12.45 Served with galic crostini& lightly dressed with liliker Dijen dresung WATERMELON&FETA with toasted pumpkin seeds, an organic lecal spring mix 195 SMOKED SALMON with swiss, avocado, local tomato,& wasabinmayo. 1395 TALKING STORY We love Paia! SALADS mission to offer great able, environmentaly nights per week alon We hope you like us come to the countert TUNA SALAD with avocado&capers on organic local spring mix 12.95 GRANDMA BRADY'S BANANA BREAD PLAIN 425 CHOCOLATE CHIP& WALNUT 475 GRILLED BANANA BREAD With whipped cream& raspberries 625 When you get someone from dev to write the menu
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Instagram, Smell, and Tumblr: cubitumm-eamuss: floralls: International Rose Test Garden, Portland  by Erin DeFuria roses that smell like raspberries, part ii.

cubitumm-eamuss: floralls: International Rose Test Garden, Portland  by Erin DeFuria roses that smell like raspberries, part ii.

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Candy, Target, and Troll: drawthiere: trickster troll calls that people requested!amisia: candy buttonsremele: chocolate coinsazdaja: blue raspberries and grapes

drawthiere: trickster troll calls that people requested!amisia: candy buttonsremele: chocolate coinsazdaja: blue raspberries and grapes

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Ass, BlackBerry, and Community: just-shower-thoughts Building a treehouse is the biggest insult to a tree. "I killed your friend, here hold him Friend Its more of I killed a potential enemy. Hold his dismembered corpse in victory. theun--sj Plants don't wage war Ever heard of blackberries? Yes, plants do wage war kasaron Mint and strawberries, too. They need to be quarantined or they will kill basically everything else. systlin I planted mint in the ground 2 years ago. It's currently fighting a bitter battle to the death against the raspberries attempting to invade from the east while trying to annex the patio. Could go either way at this point TBH. Unless, of course, take a shovel and the blowtorch out there and battle both back to within their original boundaries. And anyone wondering if a blowtorch is overkill for weeding back mint has never actually planted mint. This post did not go where I expected it to. Our garden plot at my childhood home slowly got overrun by wild blackberries after we stopped managing it while my sister and were in nursing school. And by overrun I mean it was like a 4 foot tall thicket of wild black- berries. It hadn't been touched by humans in at least 4 years. I started the ultimately futile task of trying to clear this plot with a machete and discovered to my amazement a patch of mint several feet across underneath the canopy of blackberry, still fighting the good fight all those years later Ultimately it took two jars of homemade napalm and some creative fire placement to clear that patch but I damn sure saved that patch of mint. It earned the right to be there. Yall mother fuckers don't even talk unless you've had to wage war on kudzu (it's an ivy strain directly from Hell) that shit doesn't just wage war with other plants, it wages war with all living things on planet earth. It's some gnarly ass Blood for the Blood God, Chlorophyll for the Chlorophyll Throne demon weed Can second the comments of Kudzu. I forget where I read it but theres this one tree that creates an extremely flammable substance that's in both the bark and leaves Dead trees become torches and crushed up leaves become dust-incendiary, all while the plant's seeds are Giant Redwood levels of resilient to open flame. IE it has a goddamn scorched earth policy. It's even more badass than plants that use toxins to starve other ants. I'd like to third the comments on Kudzu. These are the battlefields: See those weird pillars? Those were trees. See that strange lump in the middle? That was a Everything green you see in this photo is kudzu. Near my parents' house in Oregon theres an old WWII army training camp that's long been abandoned, and it's full of concrete remnants of buildings that are completely overrun with blackberries. It's a really great spot to go berry picking, and it has an eerie, post-apocalyptic feel That's not even considering allelopathic interactions between plants-look up the black walnut tree (its toxin, juglone, is the most famous example) basically, it wages chemical warfare on nearby plants through the root system (though the nutshells also contain juglone too). Juglone discourages germination rates and even inhibits root growth of already existing plants! Allelopathy in general is a new field-theres Discourse because each particular toxins only works on specific plants, which vary therefore it's really fucking hard to regulate & compile enough data to test out the effects of such chemicals compared to other factors pests, soil depletion, etc), but theres a little community still because Targeted Pesticides" would be really rad yo 115,692 n.. 画、 Call of Duty: Bonatinic Warfare
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Animals, Beautiful, and Community: A plan to turn Hiawatha Golif Course into Minneapolis' first food forest Tuesday, March 14, 2017 by Taylor Danz in Food & Drink Wikipedia The city would plant everything from raspberries and blackberries to maple trees and hazelnut trees, as well as shoreline plants like katniss (also known as duck potato) and medicinal herbs like echinacea. nativenews: baapi-makwa: http://www.citypages.com/restaurants/a-plan-to-turn-hiawatha-golf-course-into-minneapolis-first-food-forest/416059773 this is awesome 😊 The city would plant everything from raspberries and blackberries to maple trees and hazelnut trees, as well as shoreline plants like katniss (also known as duck potato) and medicinal herbs like echinacea. Imagine a forest filled with edible plants, berries, hazelnuts, and maple trees, bordered by hiking trails. A place where you can learn to forage and harvest while enjoying a beautiful lake and natural wetlands. Now imagine that the forest is located on the edge of Minneapolis. This is what Ryan Seibold and Russ Henry are trying to create near Lake Hiawatha. Parts of the nearby Hiawatha Golf Course have been closed since a 2014 flood, and are expected to reopen this spring. This spurred the Minneapolis Parks and Recreation Board to explore options for rebuilding the course to make it more flood resistant. Yet these plans stalled when it was discovered that the board was pumping more groundwater from the course – and into the already-polluted Lake Hiawatha – than allowed by the state. The city was left to decide whether to keep pumping or let the former wetland reclaim its territory. Henry, a landscape designer who is running for a Park Board seat, says replacing the course with a food forest would turn a big problem into a big benefit. The restored wetland would act as a natural filter, blocking major pollutants from storm water sewers and bringing back animals and plants displaced by the course, he says. Put simply, a food forest is a woodland that uses native trees, shrubs, and plants that are both edible and medicinal. The city would plant everything from raspberries and blackberries to maple trees and hazelnut trees, as well as shoreline plants like katniss (also known as duck potato) and medicinal herbs like echinacea. Intended to be low-maintenance and self-maintaining once established, the plants are designed to not only build soil but to attract pollinators. (Plants like milkweed are especially beneficial for bees and monarch butterflies.) According to Seibold, the plants would be available for people to forage and harvest as needed. The idea is to teach people to understand the connection between plants and animals, as well as learn when to harvest sustainably. “You’re growing the food, but you’re also growing the community around the food,” Seibold says. There would have to be some sort of foraging training to ensure the plants are available for everyone, Henry adds. When he got his first job in a nursery 20 years ago, Henry says plants were just green things he couldn’t begin to tell apart. Since then, nature has opened up to him, and he would love for the kids of Minneapolis to have the same opportunity. By learning more about what they’re able to take from nature, Henry says that people might feel more empowered to grow food in their own yards, to embrace nature and sustainable development, and to encourage friends and neighbors to do the same. Seibold and Henry say they’ve been getting positive feedback. The park board has until July to decide what to do with the land, but Henry says it may have already decided to reconstruct the golf course. Either way, the men will continue their work. Seibold is working with the board to establish a fruit and nut tree orchard on the east side of the lake, and Henry is helping to coordinate a food innovation lab on March 16 in the Food Building in northeast Minneapolis. The event will showcase ideas for ensuring better soil and water quality, as well as new harvesting techniques and agro projects.

nativenews: baapi-makwa: http://www.citypages.com/restaurants/a-plan-to-turn-hiawatha-golf-course-into-minneapolis-first-food-forest/416059...

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Baked, Cookies, and Creepy: me: no thanks i'm on a diet hehe me 10 minutes later: Dr Smashlove Ladies if we go out to dinner getchu a molten chocolate cake with a scoop of vanilla ice cream on the side. Maybe some mochi, if we at a sushi joint (might I suggest the red bean - it don't taste like beans - the Japanese done worked they magic on it and now it taste like fruit 😍). A serving of sorbet, if that's what floats your boat. A 'seasonal fruit bowl', if that catches your fancy (side note: how these high class joints get away with charging $11 for nine raspberries and eight blueberries Bruh? That's seasonal robbery right there FFS 😂). A plate of 'zeppole', perhaps (that's Italian for 'Dunkin Donut donut holes' or, for my fine ass Canadian readers, 'Timbits' 😍). Eat that sugar baby girl. You'll need them calories for later. As for me, the dessert I desire resides between your thighs. Put it on me. Suffocate me, mama. Let me inhale that Punani essence - sweeter than a batch of fresh baked chocolate chip cookies. Let your waterfall of mango-flavored honey drizzle drench my sensibilities until I can no longer think straight and am consumed in infatuation and adoration. U feel me? Let me dive in the Punani and swim across your ocean. I love worldly desserts as much as anyone but I know there is a higher dessert. A sweeter one. A more fragrant, intoxicating one. More intoxicating that that peach cobbler when u woozy afterward and u all like "waitress what they put in this joint" and she all "the chef prepares it in a French liquer" and u just like "ok dammit, I'm drunk off a dessert now, this wasn't how tonight was suppose to go" 😫😂. In any event, feed me mama. U the dessert chef tonight. Like a episode of Chopped where u making a rare and delicious form of ice cream - and all the judges like "SHE'S GOING FOR IT - SHE'S GOING FOR THE ICE CREAM MAKER - SHE'S DOING IT" <- they always say this...every episode 😂. Pour that ice cream on me mama. U win this round. U win every round. U the new mildly-creepy salty steak chef dude. Slap me. Massage me. Throw me on the fire, u feel me? Just let me get that Nani first - and imma die a happy man 😍😂😂😂
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