Silkworm Pupae

FromThe Plants We Eat

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Silkworm Pupae

FromThe Plants We Eat

ratings:

Length:

16 minutes

Released:

Mar 9, 2020

Format:

Podcast episode

Description

Cows provide us with leather and meat, but use a lot of grass, grain, and water. Silkworms provide us with silk and silkworm pupae, and all it costs are a few mulberry leaves!

Released:

Mar 9, 2020

Format:

Podcast episode

Titles in the series (50)

The Plants We Eat is a podcast about the history, culture, and biology of the plants we eat.

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Comfrey: Dont eat it. Ever. by The Plants We Eat
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Stevia: The sweetest plant youll ever meet. by The Plants We Eat
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Garlic: Garlic is one of those rare plants that just doesnt like to make seeds very much. by The Plants We Eat
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Pecans: Pecans are an American original, but not all of them are eaten here. Just ask the Chinese. by The Plants We Eat
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Strawberry: The story of the modern strawberry is really the story of a French spy and a brilliant teenager. by The Plants We Eat
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Oregano: Would you like some strawberry leaves with that? by The Plants We Eat
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Chocolate: Everybody loves chocolate, but where does it really come from? by The Plants We Eat
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Coffee: From a beautiful shrub with stunning red berries to the roaster and finally your mug, coffee is as interesting as it is delicious. by The Plants We Eat
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Tomato: To the uninitiated tomatoes seem like an amazing addition to any menu, but it isnt that simple. Over the centuries tomatoes have been a part of both delicious, and deadly, meals. by The Plants We Eat
22 min listen
Rose Hips: High in vitamin C, tasty, and readily available in backyards across America, this just might be the perfect scavenger food! by The Plants We Eat
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Saffron: This is the most expensive spice in the world. Who would have thought it would have such a huge following in central Pennsylvania? by The Plants We Eat
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Bananas: Why the heck are banana seedless? And what is the difference between a banana and a plantain? by The Plants We Eat
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Cranberries: Its almost Thanksgiving! Time to pay homage to a sour native with a cult following. by The Plants We Eat
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Vanilla: The title says vanilla, but you cant discuss vanilla without discussing the 12 year old orphaned slave who made vanilla production possible. by The Plants We Eat
31 min listen
Peach: Despite the term Georgia Peach the peach isnt really a southern crop naturally, it became one out of necessity. by The Plants We Eat
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Wasabi: Have you ever had wasabi? Really? by The Plants We Eat
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Paprika: Paprika: Sometimes its dried, powdered peppers, and sometimes theres a little something extra. by The Plants We Eat
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Pineapple: With many flowers that fuse to become a single fruit, this South American native is a truly unique plant. by The Plants We Eat
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Capers: Not daring robberies or clever thefts, capers are little pickled....no wait, that would be telling! Listen to the podcast and find out. And if you have exciting plant ideas for our next season of The Plants We Eat then e-mail me at jgillman@uncc.edu by The Plants We Eat
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Hops: If you like your beer hoppy then youve got to know this little gem of a flower! by The Plants We Eat
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Cattails: If you were stranded on a desert island with only one plant, this is the one you should be stuck with! by The Plants We Eat
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Clove: Tis the season to find out what cloves really are! by The Plants We Eat
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Dates: An amazing fruit picked from a palm tree. by The Plants We Eat
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Spikenard: And for our last podcast of season 2, a (very) oldie but goodie! by The Plants We Eat
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Rutabaga: What do you get when you cross a turnip with a cabbage? by The Plants We Eat
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Cinnamon: Tree bark never tasted so good! by The Plants We Eat
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Papaya: If it werent for genetically modified papaya we might not have papaya at all. by The Plants We Eat
17 min listen
Soy: An Asian plant that isnt really grown in Asia that much anymore. by The Plants We Eat
22 min listen
Hazelnut: Is it a hazelnut...or a filbert? by The Plants We Eat
19 min listen
Pomegranate: What does this attractive fruit have to do with nasty parasites? Listen and find out! by The Plants We Eat
22 min listen

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Jackfruit: I know, it doesnt sound tasty at all, but if youre a vegetarian looking for BBQ then this big guy is about as good as it gets! by The Plants We Eat
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Holly: Dont eat the berries! But the leaves....well, as long theyre from the proper holly theyre not bad at all! by The Plants We Eat
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Hazelnut: Is it a hazelnut...or a filbert? by The Plants We Eat
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Pomegranate: What does this attractive fruit have to do with nasty parasites? Listen and find out! by The Plants We Eat
22 min listen
Mustard: Lets not kid ourselves, this stuff is a weed.....but what a tasty weed it is! by The Plants We Eat
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Sassafras: Sassafras is best known as the source of the flavor for rootbeer, except that it isnt anymore -- because its potentially quite dangerous. by The Plants We Eat
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Rutabaga: What do you get when you cross a turnip with a cabbage? by The Plants We Eat
20 min listen
Dates: An amazing fruit picked from a palm tree. by The Plants We Eat
24 min listen
Cattails: If you were stranded on a desert island with only one plant, this is the one you should be stuck with! by The Plants We Eat
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Cinnamon: Tree bark never tasted so good! by The Plants We Eat
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Discover this podcast and so much more

Silkworm Pupae

Silkworm Pupae

Description

Titles in the series (50)

More Episodes from The Plants We Eat