Root To Stem

Root to Stem is a seasonal guide to living a healthy, sustainable lifestyle by putting nature at the heart of our physical and mental wellbeing. The root to stem philosophy means using all of the plant, vegetable or herb, to maximise the health benefits found in the ingredient, whilst also simultaneously reducing your carbon footprint and the amount of food wastage. Set out in four chapters, Root to Stem shares each of the four seasons' celebrations and health challenges, which natural ingredients are available, simple delicious recipes and easy to make herbal remedies, plus steps for how to beautify and support the environment. It will also include tips for foraging, growing a kitchen pharmacy, movement and exercise, and creative ways to reconnect with others and nature. Root to Stem is about discovery, pleasure, traditions, celebration and - ultimately - about how our eating choices can actually help to sustain the natural balance of our world.

Guild of Food Writer’s Awards, Highly Commended in ‘General Cookbook’ category (2021) Root, Stem, Leaf, Flower is a cookbook about plants – it's about making the most of the land's bounty in your everyday cooking. Making small changes to the way we cook and eat can both lessen the impact we have on the environment and dramatically improve our health and wellbeing: good for us and for future generations to come. Making plants and vegetables the focus of your meals can improve your cooking exponentially - they provide a feast of flavours, colours and textures. Root, Stem, Leaf, Flower is a true celebration of seasonal vegetables and fruit, packed with simple and surprisingly quick vegetarian recipes. With roots, we think of the crunch of carrots, celeriac, beetroot. From springtime stems like our beloved asparagus and rhubarb, through leaves of every hue (kale, radicchio, chard), when the blossoms become the fruits of autumn – apples, pears, plums – the food year is marked by growth, ripening and harvest. With 120 original recipes, every dish captured by acclaimed photographer Andrew Montgomery, and Gill's ideas for using the very best fresh ingredients, Root, Stem, Leaf, Flower is a thoughtful, inspiring collection of recipes that you'll want to come back to again and again. Praise for Time: "I love Gill Meller's food: it is completely his own, and ranges from the (unpretentiously) rarified to the smile-inducingly cosy; indeed, he often seems to fuse the two... his recipes make me want to run headlong into the kitchen." – Nigella Lawson "Gill Meller's latest cookbook, Time, is poetic and romantic – a string of beautiful recipes guide you through the seasons. – Yotam Ottolenghi, Guardian Praise for Gather: "My book of the autumn and possibly of the year... Gather is a perfect expression of something food writers have been trying to define for the past three decades: modern British cooking." – Diana Henry "Just stunning. There's no one I'd rather cook for me than Gill and there's not a recipe here I wouldn't eagerly devour." – Hugh Fearnley-Whittingstall

A cookbook featuring more than 65 recipes that make use of the parts of vegetables that typically get thrown away, including stalks, tops, ribs, fronds, and stems, with creative tips for making the most of seasonal ingredients to stretch the kitchen dollar. Make the Most of Your Produce! Don’t discard those carrot tops, broccoli stalks, potato peels, and pea pods. The secret that creative restaurant chefs and thrifty great-grandmothers share is that these, and other common kitchen scraps, are both edible and wonderfully flavorful. Root-to-Stalk Cooking provides savvy cooks with the inspiration, tips, and techniques to transform trimmings into delicious meals. Corn husks and cobs make for rich Corn-Pancetta Puddings in Corn Husk Baskets, watermelon rinds shine in a crisp and refreshing Thai Watermelon Salad, and velvety green leek tops star in Leek Greens Stir Fry with Salty Pork. Featuring sixty-five recipes that celebrate the whole vegetable, Root-to-Stalk Cooking helps you get the most out of your seasonal ingredients. By using husks, roots, skins, cores, stems, seeds, and rinds to their full potential, you’ll discover a whole new world of flavors while reducing waste and saving money.

S2Seven years after a clearcut and herbicide treatment in a West Virginia stand of Appalachian hardwoods, root and stem ages were determined for sugar maple, black cherry, and white ash. Age was used to verify origin and origin was used to evaluate reproduction stem development 7 years after clearcutting. Sugar maple stems originated from advanced reproduction; black cherry originated primarily from seedlings that germinated during or after treatment; and white ash stems were a mixture of seedlings, advanced reproduction, and stump sprouts.S3.

This textbook will support graduate students with learning materials rich in the basic concepts of stem cell biology, in its most widespread and updated perspective. The chapters are conceived in a way for students to understand the meaning of pluripotency, the definition of embryonic stem cells and the formation of multicellular structures such as organoids together with the underlying principles of their epigenetic. This textbook also discusses adult stem cells and the potential use of these cells, in particular neural, mesenchymal, and several types of muscular cells, in biomedical research and clinical applications. This textbook represents a vital complement to the text on Essential Current Concepts of Stem Cell Biology, also published in the Learning Materials in Biosciences textbook series.

Stem cells hold great promise for cell therapy, tissue engineering, regenerative medicine and pharmaceutical and biotechnological applications. This book highlights the potency of stem cells, their property of self-renewal and their ability to differentiate into different cell lineages. It further describes the different markers to identify stem cells, sources, methods of isolation, culture including 2D, 3D and beyond and their cryopreservation. This is among the first books to discuss glycosylation and sialylation in stem cells. Chapters describe application of stem cells in regenerative medicine and therapy, and highlight their application in cancer therapy and spinal cord injury. The book talks about the important patents on stem cells. The book also highlights the plant stem cells, discussing their pluoripotent nature, role in organ regeneration after injury, specific stem cell niches, that signals to block differentiation studied in plants shoot, root, and vascular meristems, differentiation of plant stem cell, transcriptional regulation and epigenetic modification of plant stem cells. This book is exciting and cutting edge. It will be of great interest to doctors, students and researchers in the field of regenerative medicine, cancer , biotechnology and plant sciences.