hi brix peaches

[Guest guest]

hi folks,

some of you might remember me 'pushing' brix a couple of years ago. well... it's beginning to catch on. here's an article from a seattle newspaper that gideon of raw seattle came across concerning hi brix (high quality) food. if you'd like to know about brix, check out the links at the end of this message.

 

norm )~

 

~~~ raw food... simply delicious ~~~

 

 

 

 

 

 

 

Customers can't get enough of ripe, juicy peaches

After a quest lasting two years and two thousand miles, a Seattle retail chain was able to offer tree-ripened peaches that customers just lapped up.

By Geraldine Warner

 

 

 

 

A food has umami when it has become all that it can be, when it is at its peak of quality and fulfillment. Before that point, a food has the potential for umami. After that point, the food has lost it--umami has gone away.

Three years ago, Jon Rowley, a marketing consultant in Seattle, Washington, was given an assignment. The owner of Thriftway Stores, an up-scale, Seattle-based retail chain, wanted to know what had happened to peaches, and why there had been a gradual attrition of flavor over the years. He wanted to find the old-fashioned, juicy peaches to sell.

He wanted a product at the peak of perfection, of a quality that evoked the Japanese word "umami," which does not translate well into English. Japanese people who try to translate "umami" use words like "taste,flavor," deliciousness," and "essence," but say that's not quite it. Seasonality and ripeness are key ingredients, but there's an emotional element, too.

"I headed down the road, and in two years, I logged 2,000 miles going through peach country trying to find the 'umami' peach and learn everything there was to learn about peaches," Rowley told growers at Stone Fruit Day in Yakima, Washington. "The burning issue initially was, Do peaches develop sugar after they're picked? We didn't know anything."

Rowley obtained boxes of peaches of different varieties from various orchards, and took them back to his office. He invested in a refractometer and, each day, he took two or three peaches from each box and measured the Brix levels.

"What I found was, once you pick the peach, sugar stops," he said. "While there's a lot of variability within the box, there's no upward trend in sugar."

As the peaches ripened in his office, he noticed that the fruit with the higher sugar levels had fewer quality problems. He also discovered that the same variety of peach from different orchards measured differently, and he set out to find out why there was so much variability from orchard to orchard.

Last year, he recommended that Thriftway run a promotion using peaches from two orchards he had visited: the orchard of Tom and Bert Pence in Wapato, Washington, and Al Courchesne's Frog Hollow Farms, at Brentwood, California.

Gold color

Rowley said he loved the way the Pence family handled, picked, and packed their peaches. "The peach was getting picked just at the right time," he said, explaining that on a fully ripe peach, there's a gold color that shows through the red skin.

"When they're ripe, the gold comes from the inside and breaks up the red, and the red becomes an island on this sea of incredible gold," he said.

To get them into the hands of the consumers in a perfect, ripe condition took changes at both the orchard and the store. The fruit was packed in one-layer boxes, rather than two-layer, so it could be displayed in the store rather than being dumped out into a bulk display. The peaches were not put into refrigerated storage at the orchard, but were stored until shipping in a cooler that was not switched on. According to Rowley, peaches can become dry, mealy, and mushy when stored at temperatures between 35°F and 50°F.

The aroma of the fruit in the cooler was unbelievable, he said. "That's what we wanted in the store. We wanted that incredible aroma."

It was important to the success of the program to bring the produce managers and store owners to the orchard to see how the fruit was packed and picked, he said. Fruit was left on the tree as long as possible, picked into foam-lined buckets, and sorted and packed in the field.

At the three Thriftway stores where the Peach-O-Rama promotion ran, there were pictures of the orchardists, and flyers explained about the storage, care, and handling of peaches and the importance of the sugar level.

Best peaches

The stores also sold pies and ice cream made from the peaches, and made nonalcoholic peach daiquiris from Tom Pence's recipe. Outside, the reader board declared, "BEST PEACHES YOU'VE EVER TASTED HERE NOW." Everyone visiting the store was offered a sample. The response was so enthusiastic that it got coverage in newspapers and on television.

Rowley became an expert on Brix levels and tried to educate the consumers. He concluded that a peach with 7 to 10° Brix will not ripen properly and might develop off flavors. At 11 to 12° Brix, ripening and flavor are inconsistent. Peaches at 13 to 14° Brix are sweet and flavorful. At 15 to 16° Brix, they are aromatic, juicy, and sweet. And 17 to 18° Brix makes for an unbelievable peach.

The stores started out featuring organic peaches from Frog Hollow Farms, and later switched to the Pence peaches. During the eight weeks of the promotion, the stores sold a total of 62 tons of peaches. The organic peaches sold at $1.99 a pound and the Pence peaches for $1.49, which was twice the price of peaches in the store across the street. But price was not an issue after customers tasted the peaches, he said.

"This thing was so successful. At one point, we could not get enough peaches from both of the growers to sell."

He said customers are already asking when the peaches will be available again.

This season, the store will feature peaches from the same orchards, but will only accept fruit of 13° Brix and above. Rowley said consumers soon became educated about the sugar levels, and when the stores had fruit with lower Brix readings, sales dropped off.

Wayne Katt, produce merchandiser with Thriftway, said the company lost money on the promotion last year, but it could not have bought all the publicity it generated. "It was a great promotion," he said.

One of the reasons it was not profitable was because of the loss of some of the fruit.

"Doing anything the first year is always a dress rehearsal for next year. It will make good money this year because the advertising has already been done, and we won't make the mistakes we made last time."

end of newspaper article...

 

 

 

THE BRIX STORYTHE ORIGIN OF THE WORD BRIXProfessor A. F. W. Brix was a 19th Century German chemist. He was the first to measure the density of plant juices by floating a hydrometer in them.•BRIX is a measure of the percent solids (TSS) in a given weight of plant juice.•BRIX is often expressed another way: BRIX equals the pounds of sucrose, fructose, vitamins, minerals, amino acids, proteins, and other solids in one hundred pounds of a particular plant juice.•BRIX varies directly with plant QUALITY. For instance, a poor, sour tasting grape from worn out land can test 8 or less BRIX. A full flavored, delicious grape, grown on rich, fertile soil can test 24 or better BRIX. Similarly, the tasteless, almost bitter cantaloupe from the salad bar cannot be compared to the 18 Brix delight coming from the well-tended garden. All fruits & vegetables are subject to the same laws.Please remember that sugar is only one of the components of Brix. Also understand that many substances can give “false” Brix readings. For instance, try rubbing alcohol, whiskey, vinegar, or wine. Cooking oil, molasses, syrup, and other thick liquids require a refractometer calibrated to read 30-90 Brix. Honey is checked with a refractometer calibrated to measure the water within it instead of the solids in the water. NO---a thousand times no---Brix is not sugar! You can prove it to yourself by, say, putting a teaspoon of sugar in some ordinary orange juice. It will NOT taste better.

for more information on brix visit;

the brix site;http://www.crossroads.ws/index.htm

 

the brix data site;http://www.brixpage.com/dB/dBAS.asp

 

the brix discussion group;

BrixTalk/?yguid=65158401

Brix is measured with a refractometer. Dr. Carey Reams devised a chart that shows how fruits & vegetables can be ranked as either poor, average, good, or excellent based on their Brix measure. This forum is for open discussion of how to improve plant health---with full understanding of how that improved health can lead to improved health for animals and humans. Most health forums appear unaware that the quality of plant products can so dramatically affect the health of those who consume them. This forum will have a special focus on the Tissue Test methods designed by Bob Pike of Pike Agri-Labs. Those tests often hold the key to significant improvement in crop quality and yield.

 

 

inexpensive refractometers aka brixmeters, sugar meters http://www.plantsfood.com/refractometer.htm

want to talk about it? call norm 360-398-1215 or reply to this forum.

 

 

[Guest guest]

Greetings Norm, Thanks for the wonderful information on Brix!!!! I would be interested in knowing whether you have purchased one of these refractometers for measuring the Brix level of foods? If so, do you recommend purchasing one for doing our own testing? Do you use one to measure the fruit you buy? Do you have food sources/farmers that you can recommend in the Seattle area, as well as the Bellingham area, that have higher Brix ratings? Do natural food grocer buyers, such as food co-ops, have any idea about the Brix index? Are you familiar/versed with the growing practices or suggestions for growing organic crops that yield better 17+ Brix levels? regards, joyce - kelpguy Tuesday, July 16, 2002 6:00 PM Undisclosed-Recipient:; [RawSeattle] hi brix peaches hi folks, some of you might remember me 'pushing' brix a couple of years ago. well... it's beginning to catch on. here's an article from a seattle newspaper that gideon of raw seattle came across concerning hi brix (high quality) food. if you'd like to know about brix, check out the links at the end of this message. norm )~ ~~~ raw food... simply delicious ~~~ Customers can't get enough of ripe, juicy peaches After a quest lasting two years and two thousand miles, a Seattle retail chain was able to offer tree-ripened peaches that customers just lapped up. By Geraldine Warner A food has umami when it has become all that it can be, when it is at its peak of quality and fulfillment. Before that point, a food has the potential for umami. After that point, the food has lost it--umami has gone away. Three years ago, Jon Rowley, a marketing consultant in Seattle, Washington, was given an assignment. The owner of Thriftway Stores, an up-scale, Seattle-based retail chain, wanted to know what had happened to peaches, and why there had been a gradual attrition of flavor over the years. He wanted to find the old-fashioned, juicy peaches to sell. He wanted a product at the peak of perfection, of a quality that evoked the Japanese word "umami," which does not translate well into English. Japanese people who try to translate "umami" use words like "taste,flavor," deliciousness," and "essence," but say that's not quite it. Seasonality and ripeness are key ingredients, but there's an emotional element, too. "I headed down the road, and in two years, I logged 2,000 miles going through peach country trying to find the 'umami' peach and learn everything there was to learn about peaches," Rowley told growers at Stone Fruit Day in Yakima, Washington. "The burning issue initially was, Do peaches develop sugar after they're picked? We didn't know anything." Rowley obtained boxes of peaches of different varieties from various orchards, and took them back to his office. He invested in a refractometer and, each day, he took two or three peaches from each box and measured the Brix levels. "What I found was, once you pick the peach, sugar stops," he said. "While there's a lot of variability within the box, there's no upward trend in sugar." As the peaches ripened in his office, he noticed that the fruit with the higher sugar levels had fewer quality problems. He also discovered that the same variety of peach from different orchards measured differently, and he set out to find out why there was so much variability from orchard to orchard. Last year, he recommended that Thriftway run a promotion using peaches from two orchards he had visited: the orchard of Tom and Bert Pence in Wapato, Washington, and Al Courchesne's Frog Hollow Farms, at Brentwood, California. Gold color Rowley said he loved the way the Pence family handled, picked, and packed their peaches. "The peach was getting picked just at the right time," he said, explaining that on a fully ripe peach, there's a gold color that shows through the red skin. "When they're ripe, the gold comes from the inside and breaks up the red, and the red becomes an island on this sea of incredible gold," he said. To get them into the hands of the consumers in a perfect, ripe condition took changes at both the orchard and the store. The fruit was packed in one-layer boxes, rather than two-layer, so it could be displayed in the store rather than being dumped out into a bulk display. The peaches were not put into refrigerated storage at the orchard, but were stored until shipping in a cooler that was not switched on. According to Rowley, peaches can become dry, mealy, and mushy when stored at temperatures between 35°F and 50°F. The aroma of the fruit in the cooler was unbelievable, he said. "That's what we wanted in the store. We wanted that incredible aroma." It was important to the success of the program to bring the produce managers and store owners to the orchard to see how the fruit was packed and picked, he said. Fruit was left on the tree as long as possible, picked into foam-lined buckets, and sorted and packed in the field. At the three Thriftway stores where the Peach-O-Rama promotion ran, there were pictures of the orchardists, and flyers explained about the storage, care, and handling of peaches and the importance of the sugar level. Best peaches The stores also sold pies and ice cream made from the peaches, and made nonalcoholic peach daiquiris from Tom Pence's recipe. Outside, the reader board declared, "BEST PEACHES YOU'VE EVER TASTED HERE NOW." Everyone visiting the store was offered a sample. The response was so enthusiastic that it got coverage in newspapers and on television. Rowley became an expert on Brix levels and tried to educate the consumers. He concluded that a peach with 7 to 10° Brix will not ripen properly and might develop off flavors. At 11 to 12° Brix, ripening and flavor are inconsistent. Peaches at 13 to 14° Brix are sweet and flavorful. At 15 to 16° Brix, they are aromatic, juicy, and sweet. And 17 to 18° Brix makes for an unbelievable peach. The stores started out featuring organic peaches from Frog Hollow Farms, and later switched to the Pence peaches. During the eight weeks of the promotion, the stores sold a total of 62 tons of peaches. The organic peaches sold at $1.99 a pound and the Pence peaches for $1.49, which was twice the price of peaches in the store across the street. But price was not an issue after customers tasted the peaches, he said. "This thing was so successful. At one point, we could not get enough peaches from both of the growers to sell." He said customers are already asking when the peaches will be available again. This season, the store will feature peaches from the same orchards, but will only accept fruit of 13° Brix and above. Rowley said consumers soon became educated about the sugar levels, and when the stores had fruit with lower Brix readings, sales dropped off. Wayne Katt, produce merchandiser with Thriftway, said the company lost money on the promotion last year, but it could not have bought all the publicity it generated. "It was a great promotion," he said. One of the reasons it was not profitable was because of the loss of some of the fruit. "Doing anything the first year is always a dress rehearsal for next year. It will make good money this year because the advertising has already been done, and we won't make the mistakes we made last time." end of newspaper article... THE BRIX STORYTHE ORIGIN OF THE WORD BRIXProfessor A. F. W. Brix was a 19th Century German chemist. He was the first to measure the density of plant juices by floating a hydrometer in them.•BRIX is a measure of the percent solids (TSS) in a given weight of plant juice.•BRIX is often expressed another way: BRIX equals the pounds of sucrose, fructose, vitamins, minerals, amino acids, proteins, and other solids in one hundred pounds of a particular plant juice.•BRIX varies directly with plant QUALITY. For instance, a poor, sour tasting grape from worn out land can test 8 or less BRIX. A full flavored, delicious grape, grown on rich, fertile soil can test 24 or better BRIX. Similarly, the tasteless, almost bitter cantaloupe from the salad bar cannot be compared to the 18 Brix delight coming from the well-tended garden. All fruits & vegetables are subject to the same laws.Please remember that sugar is only one of the components of Brix. Also understand that many substances can give “false†Brix readings. For instance, try rubbing alcohol, whiskey, vinegar, or wine. Cooking oil, molasses, syrup, and other thick liquids require a refractometer calibrated to read 30-90 Brix. Honey is checked with a refractometer calibrated to measure the water within it instead of the solids in the water. NO---a thousand times no---Brix is not sugar! You can prove it to yourself by, say, putting a teaspoon of sugar in some ordinary orange juice. It will NOT taste better. for more information on brix visit; the brix site;http://www.crossroads.ws/index.htm the brix data site;http://www.brixpage.com/dB/dBAS.asp the brix discussion group; BrixTalk/?yguid=65158401 Brix is measured with a refractometer. Dr. Carey Reams devised a chart that shows how fruits & vegetables can be ranked as either poor, average, good, or excellent based on their Brix measure. This forum is for open discussion of how to improve plant health---with full understanding of how that improved health can lead to improved health for animals and humans. Most health forums appear unaware that the quality of plant products can so dramatically affect the health of those who consume them. This forum will have a special focus on the Tissue Test methods designed by Bob Pike of Pike Agri-Labs. Those tests often hold the key to significant improvement in crop quality and yield. inexpensive refractometers aka brixmeters, sugar meters http://www.plantsfood.com/refractometer.htm want to talk about it? call norm 360-398-1215 or reply to this forum.

[Guest guest]

> Re: hi brix peaches> > Greetings Norm,> > Thanks for the wonderful information on Brix!!!! I would be interested in knowing whether you have purchased > one of these refractometers for measuring the Brix level of foods? If so, do you recommend purchasing one for doing our own testing?

 

yes , i have a brixmeter... and i recommend getting one for yourself. why??? cuz it's an instrument and it's 'reading' isn't affected by adaptation like our taste buds are. it's also a way to train your taste buds to recognize what you are eating brix-wise.

 

>Do you use one to measure the fruit you buy?

 

i used to take it shopping but i've learned via the brix meter that the average produce is just that, *average*, and hi-brix food is rare cept for some fruit and an occasional veggie. if i get something that's really tasty, i usually brix it just for a reality check.

>Do you have food sources/farmers that you can recommend in the Seattle area, as well as the Bellingham area, that have higher Brix ratings?

 

nope... when i first got the instrument i went to the b'ham farmer's market and visited 9 of the venders, all organic, and talked a little brix with them and tested their produce. all had low to average readings. <blah> jfi, the highest brix readings i've come across are from conventional grown shipped in produce, *not* organic. there are no nutritional requirements for organic however it is comforting to know that petroleum based chemicals haven't been directly applied to the soil or plants. but then some people consider organic sprays to be toxic to humans also, just not as toxic as chemicals. think about it, if an organic spray kills or repels an insect, you'd think it would have some affect on a human. hi-brix plants don't need sprays.

 

>Do natural food grocer buyers, such as food co-ops, have any idea about the Brix index?

 

i'm not qualified to answer that question but i'd say if they do know about brix, they're ignoring it. i did a brix workshop (with lots of publicity) to the staff and membership of the b'ham co-op and two people showed up. neither of which was co-op staff.

 

>Are you familiar/versed with the growing practices or suggestions for growing organic crops that yield better 17+ Brix levels?

some, but it's too involved and time consuming for me to talk about here. basically, hi-brix produce comes from healthy soil (a strong subterranean microbial community). healthy soil = healthy plants = healthy people. it's common sense!!!

 

if someone in the raw seattle group would be willing to host a gathering/potluck, i'm willing to do a brix presentation with an award winning 1/2 hour video that shows the microbial life in the soil. maybe we can even persuade helen, another raw seattle brixhead, to come for some more brix input.

 

whatchathink???

norm )~

 

~~~ raw food... simply delicious ~~~

 

 

[Guest guest]

if someone in the raw seattle group would be willing to host a gathering/potluck, i'm willing to do a brix presentation with an award winning 1/2 hour video that shows the microbial life in the soil. maybe we can even persuade helen, another raw seattle brixhead, to come for some more brix input. whatchathink??? norm )~ Much obliged about the info and response below. I'd be keen on attending such a gathering!!! Is anyone else interested? Helen? Who's interested in hosting the gathering? Linda R. are you out there? regards, joyce - kelpguy Wednesday, July 17, 2002 10:56 PM RawSeattle [RawSeattle] Re: hi brix peaches > Re: hi brix peaches> > Greetings Norm,> > Thanks for the wonderful information on Brix!!!! I would be interested in knowing whether you have purchased > one of these refractometers for measuring the Brix level of foods? If so, do you recommend purchasing one for doing our own testing? yes , i have a brixmeter... and i recommend getting one for yourself. why??? cuz it's an instrument and it's 'reading' isn't affected by adaptation like our taste buds are. it's also a way to train your taste buds to recognize what you are eating brix-wise. >Do you use one to measure the fruit you buy? i used to take it shopping but i've learned via the brix meter that the average produce is just that, *average*, and hi-brix food is rare cept for some fruit and an occasional veggie. if i get something that's really tasty, i usually brix it just for a reality check. >Do you have food sources/farmers that you can recommend in the Seattle area, as well as the Bellingham area, that have higher Brix ratings? nope... when i first got the instrument i went to the b'ham farmer's market and visited 9 of the venders, all organic, and talked a little brix with them and tested their produce. all had low to average readings. <blah> jfi, the highest brix readings i've come across are from conventional grown shipped in produce, *not* organic. there are no nutritional requirements for organic however it is comforting to know that petroleum based chemicals haven't been directly applied to the soil or plants. but then some people consider organic sprays to be toxic to humans also, just not as toxic as chemicals. think about it, if an organic spray kills or repels an insect, you'd think it would have some affect on a human. hi-brix plants don't need sprays. >Do natural food grocer buyers, such as food co-ops, have any idea about the Brix index? i'm not qualified to answer that question but i'd say if they do know about brix, they're ignoring it. i did a brix workshop (with lots of publicity) to the staff and membership of the b'ham co-op and two people showed up. neither of which was co-op staff. >Are you familiar/versed with the growing practices or suggestions for growing organic crops that yield better 17+ Brix levels? some, but it's too involved and time consuming for me to talk about here. basically, hi-brix produce comes from healthy soil (a strong subterranean microbial community). healthy soil = healthy plants = healthy people. it's common sense!!! if someone in the raw seattle group would be willing to host a gathering/potluck, i'm willing to do a brix presentation with an award winning 1/2 hour video that shows the microbial life in the soil. maybe we can even persuade helen, another raw seattle brixhead, to come for some more brix input. whatchathink??? norm )~ ~~~ raw food... simply delicious ~~~

[Guest guest]

hey,good folks, i am going to have a potluck this

weekend, eric may be sleeping, or too busy with other

things, or he may be out of town/state ... so this is

an informal announcement .... this saturday from

5:00 pm to midnight ... into the next day (oversleep

welcome)... putluck at attila's ... tons of fresh

lettuce in the garden ... herbs... onions ... let's

have a parade of salade dressing ... bring your own

gourmet dressing ... of course, fruitarians bring

their favorite fruit ... we can watch a bunch of weird

movies ... brix lectures ... humbug presentations ...

music...dance... anything ... that never ends...

 

 

 

--- Joyce Divic <jdivic wrote:

> if someone in the raw seattle group would be willing

> to host a gathering/potluck, i'm willing to do a

> brix presentation with an award winning 1/2 hour

> video that shows the microbial life in the soil.

> maybe we can even persuade helen, another raw

> seattle brixhead, to come for some more brix input.

>

> whatchathink???

> norm )~

>

> Much obliged about the info and response below. I'd

> be keen on attending such a gathering!!! Is anyone

> else interested? Helen? Who's interested in hosting

> the gathering? Linda R. are you out there?

>

> regards, joyce

> -

> kelpguy

> Wednesday, July 17, 2002 10:56 PM

> RawSeattle

> [RawSeattle] Re: hi brix peaches

>

> > Re: hi brix peaches

> >

> > Greetings Norm,

> >

> > Thanks for the wonderful information on Brix!!!!

> I would be interested in knowing whether you have

> purchased

> > one of these refractometers for measuring the Brix

> level of foods? If so, do you recommend purchasing

> one for doing our own testing?

>

> yes , i have a brixmeter... and i recommend getting

> one for yourself. why??? cuz it's an instrument

> and it's 'reading' isn't affected by adaptation like

> our taste buds are. it's also a way to train your

> taste buds to recognize what you are eating

> brix-wise.

>

> >Do you use one to measure the fruit you buy?

>

> i used to take it shopping but i've learned via the

> brix meter that the average produce is just that,

> *average*, and hi-brix food is rare cept for some

> fruit and an occasional veggie. if i get something

> that's really tasty, i usually brix it just for a

> reality check.

>

> >Do you have food sources/farmers that you can

> recommend in the Seattle area, as well as the

> Bellingham area, that have higher Brix ratings?

>

> nope... when i first got the instrument i went to

> the b'ham farmer's market and visited 9 of the

> venders, all organic, and talked a little brix with

> them and tested their produce. all had low to

> average readings. <blah> jfi, the highest brix

> readings i've come across are from conventional

> grown shipped in produce, *not* organic. there are

> no nutritional requirements for organic however it

> is comforting to know that petroleum based chemicals

> haven't been directly applied to the soil or plants.

> but then some people consider organic sprays to be

> toxic to humans also, just not as toxic as

> chemicals. think about it, if an organic spray

> kills or repels an insect, you'd think it would have

> some affect on a human. hi-brix plants don't need

> sprays.

>

> >Do natural food grocer buyers, such as food co-ops,

> have any idea about the Brix index?

>

> i'm not qualified to answer that question but i'd

> say if they do know about brix, they're ignoring it.

> i did a brix workshop (with lots of publicity) to

> the staff and membership of the b'ham co-op and two

> people showed up. neither of which was co-op staff.

>

>

> >Are you familiar/versed with the growing practices

> or suggestions for growing organic crops that yield

> better 17+ Brix levels?

>

> some, but it's too involved and time consuming for

> me to talk about here. basically, hi-brix produce

> comes from healthy soil (a strong subterranean

> microbial community). healthy soil = healthy plants

> = healthy people. it's common sense!!!

>

> if someone in the raw seattle group would be willing

> to host a gathering/potluck, i'm willing to do a

> brix presentation with an award winning 1/2 hour

> video that shows the microbial life in the soil.

> maybe we can even persuade helen, another raw

> seattle brixhead, to come for some more brix input.

>

> whatchathink???

> norm )~

>

> ~~~ raw food... simply delicious ~~~

>

>

>

>

>

>

[Guest guest]

Hey, Attila,

I'll be there. Since I don't trust mapquest, et al, anymore, could you

provide us with directions from the major freeways? Thanks!

Nora

 

attila madaras wrote:

 

> hey,good folks, i am going to have a potluck this

> weekend, eric may be sleeping, or too busy with other

> things, or he may be out of town/state ... so this is

> an informal announcement .... this saturday from

> 5:00 pm to midnight ... into the next day (oversleep

> welcome)... putluck at attila's ... tons of fresh

> lettuce in the garden ... herbs... onions ... let's

> have a parade of salade dressing ... bring your own

> gourmet dressing ... of course, fruitarians bring

> their favorite fruit ... we can watch a bunch of weird

> movies ... brix lectures ... humbug presentations ...

> music...dance... anything ... that never ends...

>

> --- Joyce Divic <jdivic wrote:

> > if someone in the raw seattle group would be willing

> > to host a gathering/potluck, i'm willing to do a

> > brix presentation with an award winning 1/2 hour

> > video that shows the microbial life in the soil.

> > maybe we can even persuade helen, another raw

> > seattle brixhead, to come for some more brix input.

> >

> > whatchathink???

> > norm )~

> >

> > Much obliged about the info and response below. I'd

> > be keen on attending such a gathering!!! Is anyone

> > else interested? Helen? Who's interested in hosting

> > the gathering? Linda R. are you out there?

> >

> > regards, joyce

> > -

> > kelpguy

> > Wednesday, July 17, 2002 10:56 PM

> > RawSeattle

> > [RawSeattle] Re: hi brix peaches

> >

> > > Re: hi brix peaches

> > >

> > > Greetings Norm,

> > >

> > > Thanks for the wonderful information on Brix!!!!

> > I would be interested in knowing whether you have

> > purchased

> > > one of these refractometers for measuring the Brix

> > level of foods? If so, do you recommend purchasing

> > one for doing our own testing?

> >

> > yes , i have a brixmeter... and i recommend getting

> > one for yourself. why??? cuz it's an instrument

> > and it's 'reading' isn't affected by adaptation like

> > our taste buds are. it's also a way to train your

> > taste buds to recognize what you are eating

> > brix-wise.

> >

> > >Do you use one to measure the fruit you buy?

> >

> > i used to take it shopping but i've learned via the

> > brix meter that the average produce is just that,

> > *average*, and hi-brix food is rare cept for some

> > fruit and an occasional veggie. if i get something

> > that's really tasty, i usually brix it just for a

> > reality check.

> >

> > >Do you have food sources/farmers that you can

> > recommend in the Seattle area, as well as the

> > Bellingham area, that have higher Brix ratings?

> >

> > nope... when i first got the instrument i went to

> > the b'ham farmer's market and visited 9 of the

> > venders, all organic, and talked a little brix with

> > them and tested their produce. all had low to

> > average readings. <blah> jfi, the highest brix

> > readings i've come across are from conventional

> > grown shipped in produce, *not* organic. there are

> > no nutritional requirements for organic however it

> > is comforting to know that petroleum based chemicals

> > haven't been directly applied to the soil or plants.

> > but then some people consider organic sprays to be

> > toxic to humans also, just not as toxic as

> > chemicals. think about it, if an organic spray

> > kills or repels an insect, you'd think it would have

> > some affect on a human. hi-brix plants don't need

> > sprays.

> >

> > >Do natural food grocer buyers, such as food co-ops,

> > have any idea about the Brix index?

> >

> > i'm not qualified to answer that question but i'd

> > say if they do know about brix, they're ignoring it.

> > i did a brix workshop (with lots of publicity) to

> > the staff and membership of the b'ham co-op and two

> > people showed up. neither of which was co-op staff.

> >

> >

> > >Are you familiar/versed with the growing practices

> > or suggestions for growing organic crops that yield

> > better 17+ Brix levels?

> >

> > some, but it's too involved and time consuming for

> > me to talk about here. basically, hi-brix produce

> > comes from healthy soil (a strong subterranean

> > microbial community). healthy soil = healthy plants

> > = healthy people. it's common sense!!!

> >

> > if someone in the raw seattle group would be willing

> > to host a gathering/potluck, i'm willing to do a

> > brix presentation with an award winning 1/2 hour

> > video that shows the microbial life in the soil.

> > maybe we can even persuade helen, another raw

> > seattle brixhead, to come for some more brix input.

> >

> > whatchathink???

> > norm )~

> >

> > ~~~ raw food... simply delicious ~~~

> >

> >

> >

> >

> >

> >

[Guest guest]

i don't know the exact procedure, but i know grape growers use brix ratings

to determine the best time to pick their crop. they want to get the right

taste, pH, and higher sugar counts. i think most grape growers out your way

convert their crop into wine. what a waste of a wonderful fruit. there are

a number of growers here in arkansas that grow grapes for juice or fresh

eating. fortunately i get to sample them fresh off the vine as i do

research on grape insects.

 

almost anyone with an advanced degree in horticulture knows about brix and

knows how to determine the rating in grapes, peaches, and other fruit crops.

so do many growers. i am not a grower or horticulturist, but i am

familiar with the concept from talking to them. i doubt food vendors know

much about it. brix ratings may not be as important as getting a " pretty "

product with a long shelf life to consumers. you can't sell fresh, healthy,

ripe produce to a market that doesn't want it. if you want fresh, healthy,

ripe produce, maybe testing brix for yourself is a good idea.

 

joe

 

 

 

 

_______________

Join the world’s largest e-mail service with MSN Hotmail.

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[Guest guest]

I'll probably be hosting a potluck soon-possibly 1st weekend of August (the 3rd or 4th). I'm by Greenlake...Asya)

 

>"Joyce Divic"

>RawSeattle >

>Re: [RawSeattle] Re: hi brix peaches >Thu, 18 Jul 2002 05:33:22 -0700 > >if someone in the raw seattle group would be willing to host a gathering/potluck, i'm willing to do a brix presentation with an award winning 1/2 hour video that shows the microbial life in the soil. maybe we can even persuade helen, another raw seattle brixhead, to come for some more brix input. > >whatchathink??? >norm )~ > >Much obliged about the info and response below. I'd be keen on attending such a gathering!!! Is anyone else interested? Helen? Who's interested in hosting the gathering? Linda R. are you out there? > >regards, joyce >- >kelpguy >Wednesday, July 17, 2002 10:56 PM >RawSeattle >[RawSeattle] Re: hi brix peaches > > > Re: hi brix peaches > > > > Greetings Norm, > > > > Thanks for the wonderful information on Brix!!!! I would be interested in knowing whether you have purchased > > one of these refractometers for measuring the Brix level of foods? If so, do you recommend purchasing one for doing our own testing? > >yes , i have a brixmeter... and i recommend getting one for yourself. why??? cuz it's an instrument and it's 'reading' isn't affected by adaptation like our taste buds are. it's also a way to train your taste buds to recognize what you are eating brix-wise. > > >Do you use one to measure the fruit you buy? > >i used to take it shopping but i've learned via the brix meter that the average produce is just that, *average*, and hi-brix food is rare cept for some fruit and an occasional veggie. if i get something that's really tasty, i usually brix it just for a reality check. > > >Do you have food sources/farmers that you can recommend in the Seattle area, as well as the Bellingham area, that have higher Brix ratings? > >nope... when i first got the instrument i went to the b'ham farmer's market and visited 9 of the venders, all organic, and talked a little brix with them and tested their produce. all had low to average readings. jfi, the highest brix readings i've come across are from conventional grown shipped in produce, *not* organic. there are no nutritional requirements for organic however it is comforting to know that petroleum based chemicals haven't been directly applied to the soil or plants. but then some people consider organic sprays to be toxic to humans also, just not as toxic as chemicals. think about it, if an organic spray kills or repels an insect, you'd think it would have some affect on a human. hi-brix plants don't need sprays. > > >Do natural food grocer buyers, such as food co-ops, have any idea about the Brix index? > >i'm not qualified to answer that question but i'd say if they do know about brix, they're ignoring it. i did a brix workshop (with lots of publicity) to the staff and membership of the b'ham co-op and two people showed up. neither of which was co-op staff. > > >Are you familiar/versed with the growing practices or suggestions for growing organic crops that yield better 17+ Brix levels? > >some, but it's too involved and time consuming for me to talk about here. basically, hi-brix produce comes from healthy soil (a strong subterranean microbial community). healthy soil = healthy plants = healthy people. it's common sense!!! > >if someone in the raw seattle group would be willing to host a gathering/potluck, i'm willing to do a brix presentation with an award winning 1/2 hour video that shows the microbial life in the soil. maybe we can even persuade helen, another raw seattle brixhead, to come for some more brix input. > >whatchathink??? >norm )~ > >~~~ raw food... simply delicious ~~~ > > > > > >

[Guest guest]

ok,nora, and others having diffies as well...

the address is 5900 37th avenue south, that is off

martin luther king way, between orcas and graham

streets, it's an apartment complex " KINGWAY

APARTMENTS "

as you get in the parking lot, please park on your

right side by the fence, that is for guests, otherwise

you may get towed away... so following the fence,

come up the hill, behind those bushes and under an

american flag, there is our garden ... or, if still

not clear enough, the apt.# n4 is on the other side of

the townhouse... coming from bellevue, get off I-90

at rainier avenue, head south, get on mlk way, and

all the way up to 5900 south... those taking I-5,

get off at albro place exit, cross over the hill,

thet will be graham street, which hits the mlk way at

the bottom of the hill, take a left at the light,

on your right there is a shopping center, including

my favorite viet wah, carrying the best frozen

durian in town... if still any trouble... call me,

206-725-0203, or attila86 , anytime ...

actually the times are not religiously set, get here

whenever you like ... see ya all ... alleeya hoe...

 

 

 

--- Nora Lenz <nlenz wrote:

> Hey, Attila,

> I'll be there. Since I don't trust mapquest, et al,

> anymore, could you

> provide us with directions from the major freeways?

> Thanks!

> Nora

>

> attila madaras wrote:

>

> > hey,good folks, i am going to have a potluck

> this

> > weekend, eric may be sleeping, or too busy with

> other

> > things, or he may be out of town/state ... so this

> is

> > an informal announcement .... this saturday from

> > 5:00 pm to midnight ... into the next day

> (oversleep

> > welcome)... putluck at attila's ... tons of fresh

> > lettuce in the garden ... herbs... onions ...

> let's

> > have a parade of salade dressing ... bring your

> own

> > gourmet dressing ... of course, fruitarians bring

> > their favorite fruit ... we can watch a bunch of

> weird

> > movies ... brix lectures ... humbug presentations

> ...

> > music...dance... anything ... that never ends...

> >

> > --- Joyce Divic <jdivic wrote:

> > > if someone in the raw seattle group would be

> willing

> > > to host a gathering/potluck, i'm willing to do a

> > > brix presentation with an award winning 1/2 hour

> > > video that shows the microbial life in the soil.

> > > maybe we can even persuade helen, another raw

> > > seattle brixhead, to come for some more brix

> input.

> > >

> > > whatchathink???

> > > norm )~

> > >

> > > Much obliged about the info and response below.

> I'd

> > > be keen on attending such a gathering!!! Is

> anyone

> > > else interested? Helen? Who's interested in

> hosting

> > > the gathering? Linda R. are you out there?

> > >

> > > regards, joyce

> > > -

> > > kelpguy

> > > Wednesday, July 17, 2002 10:56 PM

> > > RawSeattle

> > > [RawSeattle] Re: hi brix peaches

> > >

> > > > Re: hi brix peaches

> > > >

> > > > Greetings Norm,

> > > >

> > > > Thanks for the wonderful information on

> Brix!!!!

> > > I would be interested in knowing whether you

> have

> > > purchased

> > > > one of these refractometers for measuring the

> Brix

> > > level of foods? If so, do you recommend

> purchasing

> > > one for doing our own testing?

> > >

> > > yes , i have a brixmeter... and i recommend

> getting

> > > one for yourself. why??? cuz it's an

> instrument

> > > and it's 'reading' isn't affected by adaptation

> like

> > > our taste buds are. it's also a way to train

> your

> > > taste buds to recognize what you are eating

> > > brix-wise.

> > >

> > > >Do you use one to measure the fruit you buy?

> > >

> > > i used to take it shopping but i've learned via

> the

> > > brix meter that the average produce is just

> that,

> > > *average*, and hi-brix food is rare cept for

> some

> > > fruit and an occasional veggie. if i get

> something

> > > that's really tasty, i usually brix it just for

> a

> > > reality check.

> > >

> > > >Do you have food sources/farmers that you can

> > > recommend in the Seattle area, as well as the

> > > Bellingham area, that have higher Brix ratings?

> > >

> > > nope... when i first got the instrument i went

> to

> > > the b'ham farmer's market and visited 9 of the

> > > venders, all organic, and talked a little brix

> with

> > > them and tested their produce. all had low to

> > > average readings. <blah> jfi, the highest

> brix

> > > readings i've come across are from conventional

> > > grown shipped in produce, *not* organic. there

> are

> > > no nutritional requirements for organic however

> it

> > > is comforting to know that petroleum based

> chemicals

> > > haven't been directly applied to the soil or

> plants.

> > > but then some people consider organic sprays to

> be

> > > toxic to humans also, just not as toxic as

> > > chemicals. think about it, if an organic spray

> > > kills or repels an insect, you'd think it would

> have

> > > some affect on a human. hi-brix plants don't

> need

> > > sprays.

> > >

> > > >Do natural food grocer buyers, such as food

> co-ops,

> > > have any idea about the Brix index?

> > >

> > > i'm not qualified to answer that question but

> i'd

> > > say if they do know about brix, they're ignoring

> it.

> > > i did a brix workshop (with lots of publicity)

> to

> > > the staff and membership of the b'ham co-op and

> two

> > > people showed up. neither of which was co-op

> staff.

> > >

> > >

> > > >Are you familiar/versed with the growing

> practices

> > > or suggestions for growing organic crops that

> yield

> > > better 17+ Brix levels?

> > >

> > > some, but it's too involved and time consuming

> for

> > > me to talk about here. basically, hi-brix

> produce

> > > comes from healthy soil (a strong subterranean

> > > microbial community). healthy soil = healthy

> plants

> > > = healthy people. it's common sense!!!

> > >

> > > if someone in the raw seattle group would be

> willing

> > > to host a gathering/potluck, i'm willing to do a

> > > brix presentation with an award winning 1/2 hour

> > > video that shows the microbial life in the soil.

> > > maybe we can even persuade helen, another raw

> > > seattle brixhead, to come for some more brix

> input.

> > >

> > > whatchathink???

> > > norm )~

> > >

> > > ~~~ raw food... simply delicious ~~~

> > >

> > >

> > >

> > >

> > >

> > >