About Me

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Here I would love to share with you our travels and adventures as international mushroom consultants. MEMOIRS about husband Pieter Vedder, who was a SCIENTIFIC PIONEER in Mushroom Cultivation Education. His practical handbook is in 9 languages and is called the MUSHROOM BIBLE: https://mariettesbacktobasics.blogspot.com/2020/08/modern-mushroom-growing-2020-harvesting.html
Showing posts with label My Publications. Show all posts
Showing posts with label My Publications. Show all posts

Thursday, June 3, 2021

Dr. James W. Sinden was one of Pieter's mentors

SINDEN ON MUSHROOMS 
HAUSER
Pieter received this book from one of his mentors, Dr. James W. Sinden, with a neat fountain pen written message inside...
Sinden on Mushrooms
Collected Papers by
Dr. J.W. Sinden and Associated Authors
Sorry for the 'odd' scan by me, using the iPad as the previous scanner did constantly interfere with my Mac, we recycled it!
It was Fred C. Atkins (see previous post below) who wrote the INTRODUCTION
This is just part of the collected papers as I don't want to bore you with that...
Just on the side, writing a book (original content!) or publishing a compilation and adding other authors is not the same!
Just as Roel Dreve from Mushroom Business here stated about writing a comprehensive mushroom cultivation manual. You had Bels (Pieter's boss) and Atkins (the one my previous post was about) and Kligman and later Van Griensven. But the latter and Vedder's book seem to have stood the test of time and are still being sought–after today.
Well, the late Fred C. Atkin's books are STILL BEING SOLD but for decades L.J.L.D. Van Griensven's book has not been available.
And, as Amazon UK, here above correctly states, he was not the writer but the EDITOR!
As written in the Dutch Champignoncultuur 1968-6 (click for ISMS uploaded Pdf) about a visitor at the Experimental Station in Horst where one of the youngest employees made the mistake to explain to a visitor how one lets spores germinate to make mushroom spawn... The visitor said that she knew 'something' about it as she was the famous Dr. E. Hauser
She was born in Schaffhausen, Switzerland and she married Ulrich Hauser
She later married Dr. James W. Sinden...
Husband Pieter has met Erica Hauser, while on vacation in the German Schwarzwald, he paid a visit to their laboratory in Gossau, Switzerland, and she graciously had arranged a very nice hotel room for all three, including little adopted daughter Lizzy.
For several decades Dr. James W. Sinden got married to Edith Sigel
Yes, I too have personally met Dr. James W. Sinden and Edith Sigel.
My previous writing about Harvesting, got dedicated to DR. JAMES W. SINDEN
the man who meant so much to us and everyone in the industry.
In our latest published book: modern mushroom growing 2020 - harvesting there are 9 mentions of Dr. Sinden and this one on page 411 is a very special one.
Pieter used this picture, received from Dr. Sinden, made through an electronic microscope, from the surface tissue of mushroom caps (enlargement 2,000x). On the left, clean hyphae without bacteria; on the right, tissue loaded with Pseudomonas bacteria, causing the brown blotch.
We received a letter note from Edith Sigel-Sinden from February 20, 1995
Dear Mr. and Mrs. Vedder,
Thank you for your thoughtful letter of condolence and the special Valentine greeting. I appreciate your kind sympathy. It is comforting to know so many care and are sharing their fondest memories of Dr. Sinden with me, I treasure them. They sustain me. I am happy the Sinden Award was an outstanding event for Pieter. 
Dr. Sinden touched so many lives in so many special ways.
All Best wishes for continued success and happiness.
Sincerely,
Edith
Indeed, for Pieter receiving the prestigious Sinden Award, named after Dr. Sinden, was the highlight of his career!
October 7, 1982 when Pieter was the very first non British recipient of the prestigious Sinden Award.
Pieter is pictured here with Dr. Jim Sinden.
Published in 1983-1 The Mushroom Journal (click for ISMS uploaded Pdf)
Dr. Sinden was honored by mushroom-growing associations throughout the world, as well as by the International Society for Mushroom Science (ISMS) for 50 years of dedicated service to the industry in 1980. In addition, the Sinden Awards were established by the Mushroom Growers Association of Great Britain: One is presented for the most outstanding practical contribution to the mushroom industry in research, development, advisory work, communications, and leadership.
From a publication in The American Phytopathological Society (APS) James W. Sinden, 1902 to 1994

Lots of fond memories and Dr. Jim Sinden's name will live on forever!
modern mushroom growing 2020 - harvesting - published in Mushroom Business | previous post where Roel Dreve mentioned writing a book by Van Griensven but he ONLY Edited a book!
1982 Sinden Award for Pieter at The Hotel Majestic, Harrogate, England | Pieter receiving his prestigious Sinden Award
1978 - P.J.C. Vedder's Modern Mushroom Growing Book Published in English | previous post with Pieter's publication that also got sponsored by Sinden - Hauser
{What YOU should LOOK for when Buying Fresh Mushrooms} | with mention of my previous writing about Harvesting, which got dedicated to DR. JAMES W. SINDEN
Techniques for Harvesting Quality Mushrooms  & Gratitude to Mushrooms Canada | where we refer to a publication by Dr. Jim Sinden in my video at 1:19:55 about big transplants being put between small mushrooms, causing them to stay dormant.

Friday, December 25, 2020

Guest Column for Uncle Bo Whaley - Fond memories of a Dutch Christmas

December 23, 1987 my guest column for Uncle Bo Whaley
Mariet Vedder remembers childhood Christmas in Holland
Bo Whaley
(Editor's note: Today's special Christmas column was written by Mariet Vedder, a native of Holland, who has lived in Dublin for the past four years with her husband, Pieter, vice president, Fresh Produce Division (Mushrooms), an affiliate of Campbell's Soup Co. (CAMSCO). The Vedders travel extensively throughout the world in order for Mr. Vedder to lecture at various seminars inasmuch as he is recognized as one of the world's leading authorities on mushrooms).

At times, like now, I pause to consider the true meaning of Christmas. Are we still celebrating Jesus' birthday as one big Christian family? Or has it been transformed into one big commercial happening?
In my native Holland, we would not decorate (trim) our Christmas tree until a few days before Christmas, then maintain it until Epiphany (January 6, observed as a churchtain festival in commemoration of the coming of the three wise men to Jesus at Bethlehem).

Our Christian season began on the evening of December 24th, walking through a layer of snow, most often, to our Church for the celebration of Midnight Mass. A freezing night with a clear sky, filled with lots of stars, belonged to this season ⏤ like Baby Jesus and the angels. It was so quiet, so peaceful, with everything and everybody waiting to celebrate another birthday of the Savior.
I remember that as we neared the Church and heard the inviting voices of the choir, our pace quickened, and once inside we hurried to get a glimpse of the nativity scene. The aroma of burning candles, coupled with the joyful singing, completed the setting and afforded a sense of strength and unity, like one big family with a common goal: Peace on earth and love that came with the birth of Jesus.
After Church, families would gather for a great dinner, similar to the American Thanksgiving. This would be repeated the next day, the so-called Second Christmas Day.
Some memories are somewhat nostalgic, therefore not every Christmas was so peaceful. One of the strongest and most lasting impressions regarding Christmas for my husband Pieter, came on Christmas Day, 1944, near the end of World War II, when he was 15. (Pieter with his middle brother were evacuated at a farmstead away from home, parents and oldest brother elsewhere).
Accompanied by his older brother, they left night mass and were walking home when they saw a blaze behind a low hill. Being curious, as boys tend to be, they walked briskly toward the flames were coming from an airplane that had just been shot down. The light from the blaze illuminated the surrounding area sufficiently for the two youngsters to see a human arm and hand hanging in the barbed wire encircling a meadow.
This experience was so shocking for the boys, having just moments before left mass with peace on their minds Christmas night only to be confronted  with such a cruelty ⏤ evidence of the ravages of war and human conflict...
Living now at home in Dublin, Georgia/USA, far a way from Holland, Christmas for me is, of course, different. The religious meaning is the same, but I miss the closeness of my family at this special time of year. My biggest joy comes from sending and receiving all the Christmas cards. All hose relatives and freinds who think about you... write a personal note, wishing the best for the New Year. And it really is a moving experience when, for example, I hold Christmas cards received from behind the Iron Curtain or South Africa in my hands and realize that Christian feelings are alive all over the world, despite the many different philosophies.
We receive Christmas cards from friends in exotic countries where my husband and I have visited, such as Indonesia, Singapore, India, China and Japan. While the cards are different in design, the spirit in which they are sent is the same ⏤ that of love and peace.
Last year was a very special Christmas for Pieter and me. We celebrated it in Indonesia, on the islands of Java and Bali. On Christmas Eve we attended night mass in the city of Wonosobo, on the island of Java. The Church was decorated  in a most heavenly way, with amaryllis and orchids! It was like being in paradise what with all the exotic fragrances, beautiful people in their 'sarongs' (the traditional Javanese costume) and with that special gleam in their eyes radiating love faith and true Christianity.
Mass started with a ceremony performed by about a dozen beautiful young girls between the ages of eight and fourteen, lined up in two rows, wearing gorgeous sarongs and barefooted. One held a doll, depicting the new born baby, Jesus. The others strew flower petals while dancing slowly to the altar, bringing Jesus to his manger. They did have the universal nativity scene. Just the music, the choir and the formal dancing was so unusual to us westerners.
The entire service of two hours, including a sermon, was very dignified. Although we could not pray or sing with the natives, it was not boring.
When communion was given, the long line never ended; many stood outside and followed the mass through special loudspeakers. It was overwhelming to witness such attendance. After mass, out in the streets where traffic is prohibited during sermons to ensure quietness, the scene resembled a standing reception. We never shook so many hands in our lives! All the priests were outside, too. Everybody wishing one another a Merry Christmas. It was a deeply moving experience, the most impressive Christmas ever.
From Indonesia, we moved on to Singapore where we stayed for two days. It is a clean and modern state, still decorated for the Christmas season at the end of December. There were no Christmas trees but the naive tropical trees were decorated and lit up. Beautiful plain white lights spanned the main streets and shops carried out the spirit of Christmas.
From Singapore we traveled on to Holland, arriving on New Year's Eve. 

...Fond memories of less commercial Christmas

The Christmas tree at my parent's home was still set up, adding to an old fashioned 'long' holiday season that did not end abruptly on December 26 like here in the United States, but lasted until the Solemnity of Epiphany in early January.
The Christmas season should not die the moment one opens his presents; rather, we should live on in its spirit a bit longer.

Thought For Today: 'Peace is not a Christmas gift, but a task.' ~Unknown.

Monday, July 6, 2020

My Reply to Growing Pains by Geoff Ganney in The Mushroom Journal

Geoff Ganney wrote in his diary on April 5 that he was cleaning up among the pickers' knives. Well, what's so exciting about picking knives. First, we identified 8 different types, some long, others short, very thin, thicker but all blunt. Furthermore, some had plastic grips, other wooden grips and some had no grip at all. They were all terribly dirty. Some were bent or twisted, none were straight. Result; differently cut mushrooms.

Has anyone ever studied the best weight, length, blade shape, handle material and degree of sharpness of the knife, the most important tool a picker has?
My hand with the world's BEST mushroom picking knife...
Geoff Ganney's question in the 1989-5 The Mushroom Journal click link from ISMS Pdf.
Sure, I did write him a letter, stating that most harvesters will be far better with the knife than with the pen; so I would speak for MANY!
The Mushroom Journal of August 1989 Number 200 with my reply printed...
My reply:
14th July
Mushrooms disappeared, gave me time to study a most thought-provoking letter from Mariet Vedder which now follows:
Dear Geoff
After reading your 'Growing Pains' in the May issue of the Mushroom Journal, I would like to respond to what you wrote about your experience of April the 5th; your philosophy about a picker's knife.
Indeed, I have studied the most important tool a mushroom picker has, perhaps a little closer than most of your readers.
First of all, I would like to explain why I'm so interested in what you wrote about harvesting in general and the cheap, but nevertheless very important, tool; the knife.
At the age of 14, I was already picking mushrooms at the small farm of my friend's parents in Horst, the Netherlands, to help them out.
Since then I have spent a big part of my life in mushroom houses; picking mushrooms myself, training pickers on farms all over the globe and introducing new harvesting techniques and methods to improve the efficiency and also the quality of the product. We all know that mushroom growing is not that easy and more and more developing into a science. To improve the business we organize con-
ferences and courses, we write books and magazines and sometimes we have open house to show off some good first breaks. There even is a kind of mushroom doctor; Geoff Ganney, specialized in Growing headaches.
Amazing for me is that at these conferences or in these books or magazines, famous experts are talking or writing about compost, supplementing, cac'ing, deep scratching and the use of chlorine and the ideal CO₂ concentration and hybrids and virus and marketing, but so far... I have always missed harvesting.
It seems that when we get to this, in my opinion, most delicate and important part of the mushroom business, almost everybody is backing off; having no interest.
Do the owners/managers of a mushroom farm forget that the pickers are eating away almost 60-70% of the labour-pie?
Don't they realize that a harvester can influence the quality of the product more than any other growing factor?
We send our growers - area managers, compost guys etc. to courses and meetings, sometimes even overseas.
Do we have any serious training program for the biggest work force, the harvesters?
Are the mushroom growers dozing off?
They mechanized and computerized to the fullest, but most of them overlooked in my opinion, one of the most important (and also expensive) areas. 
It seems to be below the level of the designer-owner of a farm to discuss with the pickers how to create the best harvesting conditions.
We do the utmost to get the mushrooms on the beds and very little to get them off properly.
May I offer your readers a suggestion Geoff...?
The best way to recognize the daily problems in the harvesting area is; let the boss/manager pick mushrooms himself for half a day or more. Then he will figure out that indeed it is very unpleasant to constantly get a wet shoulder from that dripping plastic air duct, or a stiff neck as the result of the high air velocity in the aisle.
He never before realized that it isn't that much fun to sit on your knees on a catwalk for hours to collect the white gold. 
That indeed the distance between the two beds was that little and that lowest bed so close to the floor. 
How frustrating it can be to pick just 12 kg an hour with hard work, because of mushrooms with a piece weight of 160 in a kilogram and most of them almost open already, and somebody is asking if that room ever will be finished.
The boss then will figure out that there is actually more light in his toilet than in the growing rooms where 15 or 24 people are working for so many hours.
A king-size bed maybe wonderful during night time but for picking the mushrooms at the center of a bed, one should know that the maximum width should not extend 140 - 145 cm.
By picking himself he too will realize how unpleasant and itchy it is to have compost in your hair and neck because of poor construction of the sideboards or sloppy filling.
Perhaps he never before realized that there are that many spots in the room with puddles of water on the floor. Not good for controlling blotch but very unpleasant to stay in too!
He will figure out that this stepladder is not as handy as he thought it was; that the space on the platform of the lorry is indeed very limited and that climbing on the wooden trays goes far beyond his physical capability. 
After that half day picking he perhaps will understand much better why many harvesters are constantly looking for other jobs.
Sorry Geoff, I almost forgot to tell you more about the knife. In my opinion and I've quite a bit of experience, the best mushroom picker's knife is made by Diogenes - Werk - Herder & Sohn
Postfach 11 02 27
5650 Solingen 11
W. Germany
Phone: (0212) 7 70 71 - 73 Telex No. 8514 492 dio
Order No. 4602 for mushroom knife
Don't think the above information is still valid... But click here for thisBEST Champignon plukmesje - Mushroom picking knife 
If the mushroom growers in the more developed countries want to continue their business in the future, they'll have to pay more attention and have to spend quite a bit of money to improve the harvesting situation. Although the Dutch developed a system for mechanized harvesting, we all now that for a high quality, fresh market product, we still need human hands. For as little as approximately two German Marks we at least can put a good picker's knife in those hands.
Mariet Vedder - Van den Munckhof
The Mushroom Journal June 1990 No. 210 with link to ISMS Pdf even though they cut off part on the left when scanning...
When we get to harvesting everyone backs off
We make no apologies for repeating this most interesting letter from MARIET VEDDER, first published by Geoff Ganney in Journal 200, August 1989.
The Mushroom Journal October 1998 Number 585
Growing Pains in Retrospect 9
THE LAST OF GEOFF GANNEY'S GROWING PAINS
After almost twenty-five years, I suppose we can't complain that Geoff Ganney has decided to call it a day as far as Growing Pains is concerned. Over the years, we have enjoyed being educated by one of the industry's best-known elder statesmen as he shared with us the trials and tribulations of mushroom growing, and sometimes the joys, in a diary prepared with the expressive phrases, wry comments and dry wit for which he is known. The column certainly generated a great deal of comment and debate over the years and will be missed; readers often told us it was the first page they turned to. Look out for a new feature in the coming months. This month, Peter Flegg looks back over the history of Geoff Ganney's Growing Pains. ~Trudy Johnston, Editor in Chief
Growing Pains in Retrospect
By Peter Flegg
From time to time Geoff passed on to his readers the benefit of detailed comment and advice from well-known mushroom personalities. Among those with whom he shared this column have been Sylvia Hensby who took issue with him on the effect of green mould. Mariet Vedder who wrote him a detailed letter on the skills of picking mushrooms and John Fletcher who wrote about evaporation.
To drive his points home he would frequently deliver short, snappy sayings...

Indeed, Geoff Ganney was an excellent writer and sadly nobody could adequately fill this void!

Hope some of you enjoyed reading this!

My next post: 
Techniques for Harvesting Quality Mushrooms  & Gratitude to Mushrooms Canada | more information and links to videos from both of us, husband Pieter about Mushroom Growing and me about Harvesting at Technology Transfer Seminar
modern mushroom growing 2020 harvesting | post about our newest publication with my harvest section

Thursday, November 16, 2017

My South Africa Publication Around Husband Pieter's Lectures at Congress

Yes, at that time in the mid 80s, I was writing features for our local newspaper The Courier Herald for their Thursday's Tempo. So here is my story about our trip to South Africa where husband Pieter did a series of lectures for the South African Mushroom Growers Association. 
Our very 1st trip to South Africa!
Rhenish Mission Church in Stellenbosch, South Africa
The above is the copied color photo that was in the news paper.
The Pdf at that format was only possible in black and white.
Later I will show the REAL photo, in better quality...
International influence is evident in South Africa's beauty just click for seeing the article in Pdf format, which gives you the option to enlarge it for easy reading.
This was published on January 30, 1986...
Believe it or not, only this year I finally managed to scan some of the slides and we actually never had the TIME for sitting down and RELIVE this fabulous trip.
Always on the move, in the air or doing big projects in the home and garden.
For good reason I want to dedicate my time for completing this South Africa series, so my dear husband Pieter can enjoy reading and viewing them!

Those that can read in English, can do so via the above link to Pdf.
For all other languages I have typed again the full text so it can be translated by the tool at the top of my blog.
More photos to come in future posts!

ENJOY!

~

International Influence is Evident in South Africa's Beauty
Dubliner Mariet Vedder recalls her recent trip to South Africa

JOHANNESBURG, South Africa ― Curious to see this country after all the television news, we finally landed at the international airport― Jan Smuts in Johannesburg. My husband, Pieter, was invited by the South African Mushroom Growers Association to give a series of lectures. It was our very first trip to the African continent. 
At the airport, everything appeared very peaceful ― no armed guards or police like in Amsterdam lately.
The customs agents were very friendly. At all places of public resort, they speak Afrikaans and English. Afrikaans is originally from Dutch, so we can understand and read it easily. Anyone employed by the government must be able to speak these two languages.
Once in the open air of the countryside, the temperature of the late spring season felt pleasant ― in the 80s but with low humidity.  We were heading for Pretoria, one of the capitals and the administrative capital of South Africa as well. The traffic in South Africa drives on the lift side of the road.
In the union buildings on the slopes of Meintjieskop, one of the world's most impressive government administrative centers can be seen.
We were lucky to get there during November and have a chance to see the estimated 50,000 flowering Jacaranda trees, planted in some 500 kilometers of thoroughfares. They flourish and drape the city in a veil of lilac ― a feature that is world-famous. 
Pretoria is the home of South Africa's diplomatic corps, the military and civil service, as well as a center of culture and education. This city also hosts the official residences of the prime minister and state president.
Pretoria is truly a pretty city of shady streets, lush green gardens and parks. Fortunately, after a two-week period of heavy rain, things looked at their best. The past six years did not provide the Johannesburg area with too much rain so this caused a problem, especially because of its height (1,753 meters above sea level). 
During spring and summer, South Africans arrange a lot of barbecues in their gorgeous backyards. They deserve a compliment for their well kept gardens, which are so colorful and clean! Over here all shades of green can be seen but the people are masters in landscaping gardens and adding color to their beautiful homes. 
Constant amazement await the visitor to South Africa. Everything including the food, was beyond all expectations. They barbecued sheep on sunny afternoons. Sheep meat is used a lot over there; maybe it's an old English tradition.
While having a drink and coffee at somebody's house outside next to the pool (they don't have gnats), there is one more eye-catching thing. It is their walled-in garden which gives just the feeling of a heavenly room for all its fragrance and wonderful colors.
You've probably never seen so much privacy and so much delight from a garden. Most of the houses have walled-in gardens.
In the Johannesburg area, shopping is done in Sandton City, which is one out of three large shopping areas. It includes 250 stores, restaurants and banks. It is an unsurpassed center where you can buy all there is from all over the world. And again, everything is so glossy and clean. Maybe this is because of South Africa's English and Dutch ancestors? It is said that the Dutch are proper, orderly and clean. They should be unmatched in their spotless housekeeping. 
With all the negative publicity, the value of the South African Rand has dropped to only one-third of the US dollar since it was ven about 1½ years ago. So for Americans, it's very cheap to go over there at the moment. Especially the food is amazingly cheap!
While traveling and shopping, one gets a nice view of Johannesburg itself, known as "The City of Gold" with its vibrant expanse of more than 500 kilometers and two million residents. Johannesburg's Radio and TV studios are huge and modern. If they have important visitors from abroad, they try to take  them out there for an interview covering other subjects than just 'apartheid'. They feel very isolated and don't have too much contact with Europe or the U.S.
Johannesburg is the biggest city in South Africa and the third biggest on the continent. It was established in 1886 as a mine camp and developed exceedingly fast. Despite the fact that the golden giant grew so fast, despite the fact that it is the financial and commercial center of the country. Johannesburg succeeded in appearing cultivated, well-kept and even elegant.
In-between shopping, sightseeing and dining, there was a congress going on and we did some farm walks, also. At one of the mushroom farms we had a chance to meet Elizabeth, a very bright black supervisor. Discussing many topics and going with her through the finer points of harvesting mushrooms, it gave us an opportunity to get some inside information about the working conditions and feelings from those black workers. It makes one feel happy that you can enrich those isolated people ab little bit. At least that is something in return for all the delights in this country.
During lunch at one of those farms, sitting outside on a bale of straw at a table made out of trays, there was a stray puppy as elan as a rake. Trying to feed it some of the kebob, the dog was at first very greedy. He greeted the second treat by wolfing down the meat and at the same time biting a finger! Just before the trip there was written in The Courier Herald: Biting the hand that feeds you. That saying in English was new to us but now we understand perfectly all its meanings. 
It takes two hours to fly from Johannesburg to Cape Town. It must be said that South Africans have the disposal of an excellent and reliable transportation system in air travel as well as on the road. The extensive and excellent road system in South Africa contains 47,000 asphalted kilometers. The big population centers are all connected with well-regulated and reliable air, bus and railway services. 
Cape Town is South Africa's oldest city and its legislative capital. It is truly the most spectacular area in all the land and the city of Cape Town is the focal point of its many varied persuasions.
Jan van Riebeeck, of the Dutch East India Company, probably couldn't foresee what he had started when he established a permanent settlement in the shadow of that treat "Table Mountain" (so called for the clouds hanging over it like a tablecloth) in 1652. But there is no denying he must have been enchanted by the beauty of the place in all its raw African splendor. Once called the Cape of Storms, and later the Cape of Good Hope, it is indeed a tavern of the seas. 
Van Riebeeck wanted a port where ships could take on fuel, water and provisions en route to and from the Far East. About 35 years later, the Dutch settlers were joined by many of the Huguenots driven out of France in Louis XIV's drive against the Protestants. 
When Napoleon overran the Netherlands around 1800, the Dutch asked the British to keep the Cape out of French hands. Britain sent troops and at the end of the Napoleonic wars, was awarded the colony. This brought many British settlers. It remained part of the British empire until 1910.
Cape Town and its picturesque peninsula are an enmeshment of all the good things in nature. The blue-green waters of the Indian and Atlantic Oceans, the mosaic of mountain gorges, the deep shades of vast forests, the long sun-bleached beaches and the scattered rainbow colors of rich foliage. Cosmopolitan society, derivative of Dutch, Malay, British, tribal Africans, Hottentots and French Huguenots. They are rightly proud of their multi-faced heritage and almost form a country within a country. 
From Cape Town another flight from approximately two hours brings you east to Durban. (We have been brought to the airport in a speedy and very powerful Ford Sierra V-8. Have you driven a Ford lately? Yes, we flew one!).
The beautiful city of Durban was founded by the English in 1824. It is South Africa's principal all-year-round holiday resort and this continent's busiest harbor ― a playground in the sun ― by the warm Indian Ocean. Warm enough to swim all year round!
A very important crop for the Durban area is sugar cane.
After leaving Durban for Johannesburg, to stay there one more day and we got to see a lot of this beautiful country which has a population of approximately 28 million. (About 4 million are whites).
The population is black, white, colored and Asian.
The Asian population is the result of the import of Indian workmen which were employed in the 19th century in the sugar-cane fields; much of them are now well-off businessmen.
The colored population is the result of the 17th century when the East India Company started the colony. At about the same time the first slaves were imported from East-Africa, Madagascar and the East Indies.
The children born of European fathers and slave mothers were the ancestors of the present-day Cape colored people. The slaves who came from the East Indies brought their own culture and religion with them, and this explains the oriental nature of the lifestyle and culture of the Malay people of today that is still very prevalent in Cape Town.
Walking in the beautiful botanical garden of Cape Town you might witness a Malay Muslim wedding-couple. Dressed in exotic costumes they pose with their entire family for pictures. That is really different from our traditions. In South Africa there are also a lot of Africa's-Asians.
― Of the black population, 70 percent is under age 15! That will cause a big education problem.
― Another thing we were told of was that 16 percent of the population is paying 84 percent of the taxes (mostly whites).
― Nowadays the mortality rate is much higher.
― Also, they have a big unemployment problem because of less labor-intensive jobs.
Wines: It is surprising to learn about the galaxy of wines: of the approximately 2,000 labels in South Africa, about 1,300 are local. This makes it No. 13 of wine-producing countries. The big vineyards with their Mediterranean climate from Stellenbosch, Paarl, Franschhoek and Tullbagh, all in the area of Cape Town.
The Huguenots brought the vinery to this part with its excellent hills for growing grapes. 
South Africa has almost all sports of the world: horse racing, golf, soccer, marathon, rugby, cricket, surfing, motor sport. The scream of highly-tuned turbo-charged racing machines... the stench of petrol and burning rubber... the searing heat of a South African summer... 100,000 spectators lining the track... helicopters abuzz overhead: this is the scene for the annual Formula Grand Prix at Kyalami circuit midway between Johannesburg and Pretoria.
On behalf of the Dublin Rotary Club we exchanged club banners with the Rotary Club of Kyalami. Being in such a group of people opens another opportunity to learn about the country.
Minerals and natural resources: South Africa is especially known for its gold and diamond mines, but they dig a lot more! For instance: the largest deprivation of the world not only from gold, but also platinum, chromite, manganese, vanadium and fluorspar. Besides, one finds also large precipitations of antimony, asbestos pit-coal, copper, industrial and fancy diamonds, iron, lead, calcium, mica, nickel, phosphates, titanium, uranium, vermiculite, zinc and zircon.
Fish: Of all summer fish, one alone stands out in their history and probably should be considered the "national fish". When the first Dutch settlers discovered it during the 1650s they saw a resemblance to the freshwater pike of Holland and so they gave it the same name  ― snoek. Such a seafood selection, unrealized by most South Africans, should place this country amongst those known for seafood cuisines. But instead their lifestyle tends more toward beef and beer, probably because most people live inland, far from any seafood tradition. 
South Africa exports thousands of tons of crayfish (called "rock lobster" overseas). Top chefs in world famous restaurants of Europe and America praise the outstanding quality. On Dec. 4, Bo Whaley wrote about "Fine Dining at Le Don"... He serves the South African rock lobster tails! So let's go to Milledgeville, GA to get a better taste of South Africa...
The country, the people, the food, the climate, the exotic stone necklaces and beautiful colorful beadwork, the certified contemporary carvings in verdict and ivory and the hand painted ostrich eggs ― all of it is worth seeing! 
Of course it is known that this country has big problems, although you won't see much of it. TV seems to be especially interested in showing the world just the negative things! Talking with a number of people about their problems you will figure out that there is at least no simple solution for it. We have seen the results of people working hard for hundreds of years. 
Although this country does need some important changes, it would be a pity to destroy all the good things in a revolution.
We went home richer than we left it ― new friends in a "warm" country. It took some time to digest it all and finally let us share it with you...

Thank you for your visit!

Friday, December 6, 2013

{SAINT NICHOLAS - SINTERKLAAS 2013}

Does any of you celebrate Saint Nicholas's Birthday on December 6th? Or SINTERKLAAS, in Dutch...? Certainly my Dutch readers, family and friends will! They put their wooden shoes or other shoes out in front of the fireplace, with a carrot and some hay for Saint Nicholas' horse. Often they will find some sweets in return the next morning. All that takes place during the weeks of November; in anticipation of THE BIG DAY for the larger gift(s) if you are fortunate.
The little wooden shoe to the right is actually MINE; worn when I was 3 years old!
The leather straps were worn out but the shoe itself is in perfect condition.
Mom & Dad saved those wooden shoes for me and my younger sister Diny to hand them to us as we were grown up.
My Dad's brother and painter, Jan, did paint mine and I still keep them in front of our fireplace!
These are actually photos taken for my earlier publication of a column for the local newspaper.
You can read more about that in the link below this post, as well as about the origin of Santa Claus.
Typical Dutch scene of Saint Nicholas arriving from Spain...
Soon he will return to Spain till next year; 2014.

Related links:
The Origin of Santa Claus Video about history, listen till the end to hear how Sinterklaas morphed into Santa Claus...
{Saint Nicholas | Sinterklaas} | previous post by me about my newspaper publication
{Humble Gifts of the 1950s} | previous post by me about my early childhood treats for December
{Chocolate & Silver Alphabet Letters for Saint Nicholas} | previous post by me
Samichlaus and his helper Schmutzli | Swiss tradition from the 10th Century via Turkey
{Chocolate Letter LOVE} | previous post by me


Friday, April 5, 2013

{What YOU should LOOK for when Buying Fresh Mushrooms}


Those readers that have visited also my Zen Cart on line Boutique: Mariette's Back to Basics, have read under: About Mariette,  CITIZENS OF THE WORLD, that I have been involved into the Mushroom business. 
Also on my LinkedIn Mariette VandenMunckhof-Vedder profile you can read about my publications. So rest assured, I do know just a little bit about What to LOOK for when Buying Fresh Mushrooms.
You can click on the above hyperlinks and down below in this post, I will show you my Mushroom Harvesting book that  I wrote, also one page about quality with photos. 
Let's look at some of my Fresh Mushrooms of GREAT quality that I found at Costco.

These are really Firm, Closed  and with Broad Stem - the parameters you ought to look for!


Costco often sells brown or cremini mushrooms. But it really doesn't matter; they are all the same AGARICUS BISPORUS! Like people from Asia, Middle East, South America or Africa are looking different from Europeans. But we are ALL the very same HUMAN BEINGS and we all have red blood in our veins. So that aside, and regardless those fancy names like Baby Bella; look for the STEMS.


Compliments to C&M Mushrooms LLC in Avondale, Pennsylvania! They did manage to pick these mushrooms in time and shipped them out quick. Beautiful creminis. I wonder if we had these people in one of our Kenneth Square Seminars for Campbell's Soup's Full House?...

It was a cold and windy, but sunny day when I took these creminis out into daylight. Using my Mother-in-laws hand embroidered brown-white tablecloth and our German 'daughter-in-law's hand made oven proof dish. Earlier, above I told you already to look at the STEMS. We all could learn from the male population; ask them what they look for when checking out a girl? They look at the LEGS... Aha; lesson learned so for Mushrooms you ought to check out the STEMS! These are 98% first quality: FIRM, CLOSED and with BROAD STEMS, not elongated as that is a sigh of a weakening mushroom.


C&M might provide their pickers some better mushroom knives, as is shown in my book. Some of these Mushrooms look like they got handled by the wrong sort of knife, or even with a dull knife. I've done consulting at some mushroom farms that would work fabulous for opening up a KNIFE MUSEUM. I laughed at the variety of knives used, mainly too long, too straight or too dull. Great for hunting, scaling fish or whatever but NOT for cutting mushrooms with a swift, straight and clean cut.
But I'm not into this business anymore...
Those angle shaped cuts are because they cut them in a reversed sequence, thereby dropping some 3% or more of its weight into the waste bucket; the harvester's money first but also the owner's money of course!
This is called: cross cut - meaning cut in the wrong sequence. 
Also I see here a few with Soil On Stem, for the same reason, cut in the wrong sequence.
This means only a little bit of work for you, the person cooking with them, as they need to be trimmed.

WHY do they have to have a broad stem?
Mushrooms do expand very rapidly and in about 24 hours they double in size.
A mushroom's existence is not for being good quality, but for growing up, stretching its velum between stem and cap and than finally opening up and releasing its millions of spores for the next generations...
That's the complete cycle in nature; a few times a year. After heavy rain we suddenly see them show up.
A mushroom grower just mimics Mother Nature by creating a perfect Fall or Rainy Season environment by maintaining the proper temperature, humidity and by watering daily so those fruit-bodies can grow.
Here I have to mention another FACT. 
Some of you believe that you CAN NOT wash a mushroom.
That is a fairy tale, as they are being watered really heavy before they ended up on your counter.
Sure, during transport and even at time of harvest they ought to be DRY to prevent those bacterial blotch spots that grow within 20 minutes as those bacteria multiply rapidly, and become very slimy. You know those orange looking marks? Be careful not to get those!
They are picked too moist and not handled well after harvest time.
But yes, before cooking them you can wash them with a clear conscience!
Don't wash them hours ahead of time as they will brown easily and look awful.
Wash, slice or, whatever way you will use them, and prepare right away!

A mushroom itself contains about 92% of water... 


Again, broad stems and firm first quality.
You should ask the male population that do select Miss U.S.A. or Miss Universe.
What is your guess; do they chose an 18-year old beauty or are they more inclined towards an 80-year old beauty ...? 
Yes, age has a lot to do with beauty and quality. The young ones, they are firm. The older they grow on those beds, the more rubbery they become and lighter too. Only minutes away from opening up. They even will open up after they got cut by the knife!


AHA - gotcha!
Here is a second quality mushroom that has been left on the bed at least one day too long before being harvested. So this is a middle aged woman competing for Miss Universe...
Do you see the veil that stretches all around the stem?
That veil will open up in a matter of hours as this mushroom is still desperately trying to release its millions of spores!
Lesson learned?


So no matter what, white or cremini; look for the presence of a broad stem! 
Regardless the size; that is still valid for small, medium and large.


The one to the left has been cut off by a dull knife... and it also is starting to stretch its veil already...
So for girls in modeling, slender and long legs are considered  optimal and are called race horse legs.
But this is NOT the case for mushrooms; here the broader and shorter stems are proof of better quality! Of course there are several other factors to quality but here I just give you some simple examples for explaining mushroom quality in a nutshell.


So that's the story about Quality Fresh Mushrooms!
Hope you did learn a few tricks as what to look for.
On page 22 of my book, you can read and see the difference about first, second and third quality.

Top photo, left shows ONLY ONE first quality mushroom; bottom left is a PERFECT BEAUTY! 
Top row left is already a second quality mushroom. The others are fast on their way in becoming a second.
Totally open ones are more mature, more old and also softer and more rubbery in feel.
If they are firm and fresh they still can be used but I've seen too many on the market that were almost mushy and started already smelling foul. 
For me; the very best is the firm, closed one with broad stem!
My book is being sold on line still a lot in Russia by: Agaricus Russia foreign language literature (scroll down) besides the spawn company Sylvan that has them. If you click on above link from Alexander Tsarev, you will find it when scrolling down. Also my husband Pieter's famous Mushroom Bible (as it is being called): Modern Mushroom Growing.

This is the English version and it is translated and published into 8 languages.

Two more that have been published; Romanian with Pieter granting them the use of certain pictures. The Chinese published, without bothering any copyrights. 
Not that one gets rich from writing any scientific book but it is something for leaving a mark behind you, with pride!
For more info you can check out: linkedin.com/in/pieterjcvedder 

Found this once on Amazon.com and it proves that my husband Pieter's knowledge is still very much being sought after... below, you find 3 for $ 790.00 at Amazon!
Meanwhile, you can order our newest book with an entire chapter about harvesting, see link below this post...

Related links:
modern mushroom growing 2020 harvesting | post about our newest publication

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MARIETTE'S BACK TO BASICS © 2009. All rights reserved - Text and images may not be copied for distribution or sale.

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