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JIM RICHARDSON

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JIM RICHARDSON

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  • Packaging seeds for shipment to the Svalbard seed bank at the USDA-ARS North Central Regional Plant Introduction Station in Ames, Iowa.<br />
<br />
These shipments act as a backup in the event that seeds are lost at the primary storage facility.
    MM7753_2010-08-06_32054.jpg
  • Sunflowers being grown out are kept in insect-prooof bags to prevent cross pollination, at the USDA-ARS North Central Regional Plant Introduction Station in Ames, Iowa.<br />
<br />
Seeds must be grown out periodically to keep them viable, one of the issues that makes proper maintenance of a seed bank difficult and expensive.
    MM7753_2010-08-06_31830.jpg
  • Grain elevator in Hutchinson, Kansas
    Scans 20060918 0109.jpg
  • Inside the seed bank rooms at the USDA-ARS North Central Regional Plant Introduction Station in Ames, Iowa.<br />
<br />
Seeds are stored at low temperatures and low humidity to keep the viable for a longer time. The Ames facility focuses on corn, as well as sunflowers and other grains.
    MM7753_2010-08-06_32016.jpg
  • Sunflowers being grown out are kept in insect-prooof cages to prevent cross pollination, at the USDA-ARS North Central Regional Plant Introduction Station in Ames, Iowa.<br />
<br />
Each cage has it's own beehive so that the plants are properly pollinated. Seeds must be grown out periodically to keep them viable, one of the issues that makes proper maintenance of a seed bank difficult and expensive.
    MM7753_2010-08-06_31388.jpg
  • Amina Seid farms with her brother in the Fonanina community south of Kombulcha in the Wollo region of Ethipia's highlands. They keep grain in the house as well as in underground storage outside. Her brother is Ahimed Endris.<br />
<br />
Contact: Genene Gezu<br />
Program Coordinator<br />
Ethio-Organic Seed Action (EOSA)<br />
Tel: +251 11 550 22 88<br />
Mobile: +251 91 1 79 56 22<br />
genenegezu@yahoo.com<br />
shigenene@gmail.com<br />
PO Box 5512<br />
Addis Aababa, Ethiopia
    MM7753_20101102_46562.jpg
  • Hawa Yesuf cooks injera over a traditional oven built for the purpose in her house in the Fontanina area near Kombulcha, Ethiopia. <br />
<br />
Injera is a yeast-risen flat bread with a unique, slightly spongy texture. It is traditionally made out of teff flour. It is traditionally eaten in Ethiopia and Eritrea. The batter is usually mixed several days in advance and allowed to "ferment", using the residual yeasts in the storage bucket to add leavening. <br />
<br />
Cooking is fast, with the batter being poured on in a circular motion from the outside spiraling inwards. The a cover is put over it allowing the rising steam to contribute to the cooking. In only a couple of minutes the bread is done and gently slid onto a mat to transfer to a basket for cooling. Many of the injera are cooked at one time and stored for several days consumption. <br />
<br />
Stews, spices, meats and vegetables are served on the injera, which serves to absorb the juices. Pieces are used to pick up the food, so that the injera serves as untensil, and tablecloth, all of which is eaten.<br />
<br />
<br />
<br />
Contact: Genene Gezu<br />
Program Coordinator<br />
Ethio-Organic Seed Action (EOSA)<br />
Tel: +251 11 550 22 88<br />
Mobile: +251 91 1 79 56 22<br />
genenegezu@yahoo.com<br />
shigenene@gmail.com<br />
PO Box 5512<br />
Addis Aababa, Ethiopia
    MM7753_20101102_45132.jpg
  • Amina Seid farms with her brother in the Fonanina community south of Kombulcha in the Wollo region of Ethipia's highlands. They keep grain in the house as well as in underground storage outside. Her brother is Ahimed Endris.
    MM7753_20101102_46562.jpg
  • Hawa Yesuf cooks injera over a traditional oven built for the purpose in her house in the Fontanina area near Kombulcha, Ethiopia. <br />
<br />
Injera is a yeast-risen flat bread with a unique, slightly spongy texture. It is traditionally made out of teff flour. It is traditionally eaten in Ethiopia and Eritrea. The batter is usually mixed several days in advance and allowed to "ferment", using the residual yeasts in the storage bucket to add leavening. <br />
<br />
Cooking is fast, with the batter being poured on in a circular motion from the outside spiraling inwards. The a cover is put over it allowing the rising steam to contribute to the cooking. In only a couple of minutes the bread is done and gently slid onto a mat to transfer to a basket for cooling. Many of the injera are cooked at one time and stored for several days consumption. <br />
<br />
Stews, spices, meats and vegetables are served on the injera, which serves to absorb the juices. Pieces are used to pick up the food, so that the injera serves as untensil, and tablecloth, all of which is eaten.
    MM7753_20101102_45132.jpg
  • The National Center for Genetic Resources Preservation in Ft. Collins, Colorado is a major USDA facility for the preservation of crop biodiversity. Besides preserving seeds and crop material, including cryogenic sorage, they also test for viability and maintain a massive cold storage vault.<br />
<br />
Contact:
    MM7753_20100909_36981.jpg
  • Hawa Yesuf cooks injera over a traditional oven built for the purpose in her house in the Fontanina area near Kombulcha, Ethiopia. <br />
<br />
Injera is a yeast-risen flat bread with a unique, slightly spongy texture. It is traditionally made out of teff flour. It is traditionally eaten in Ethiopia and Eritrea. The batter is usually mixed several days in advance and allowed to "ferment", using the residual yeasts in the storage bucket to add leavening. <br />
<br />
Cooking is fast, with the batter being poured on in a circular motion from the outside spiraling inwards. The a cover is put over it allowing the rising steam to contribute to the cooking. In only a couple of minutes the bread is done and gently slid onto a mat to transfer to a basket for cooling. Many of the injera are cooked at one time and stored for several days consumption. <br />
<br />
Stews, spices, meats and vegetables are served on the injera, which serves to absorb the juices. Pieces are used to pick up the food, so that the injera serves as untensil, and tablecloth, all of which is eaten.
    MM7753_20101102_45143.jpg
  • Hawa Yesuf cooks injera over a traditional oven built for the purpose in her house in the Fontanina area near Kombulcha, Ethiopia. <br />
<br />
Injera is a yeast-risen flat bread with a unique, slightly spongy texture. It is traditionally made out of teff flour. It is traditionally eaten in Ethiopia and Eritrea. The batter is usually mixed several days in advance and allowed to "ferment", using the residual yeasts in the storage bucket to add leavening. <br />
<br />
Cooking is fast, with the batter being poured on in a circular motion from the outside spiraling inwards. The a cover is put over it allowing the rising steam to contribute to the cooking. In only a couple of minutes the bread is done and gently slid onto a mat to transfer to a basket for cooling. Many of the injera are cooked at one time and stored for several days consumption. <br />
<br />
Stews, spices, meats and vegetables are served on the injera, which serves to absorb the juices. Pieces are used to pick up the food, so that the injera serves as untensil, and tablecloth, all of which is eaten.<br />
<br />
<br />
<br />
Contact: Genene Gezu<br />
Program Coordinator<br />
Ethio-Organic Seed Action (EOSA)<br />
Tel: +251 11 550 22 88<br />
Mobile: +251 91 1 79 56 22<br />
genenegezu@yahoo.com<br />
shigenene@gmail.com<br />
PO Box 5512<br />
Addis Aababa, Ethiopia
    MM7753_20101102_45143.jpg