Secret Banana Juice Extraction Methods Uncovered

May 14, 2007

Toronto probably has the most diverse foods in the world. But, as we’ve discussed in earlier posts, fruit juice selection is limited. Wandering around fruit juice stores you might wonder why you never see banana juice. Perhaps banana juice is too costly to make, or perhaps demand by beer enthusiasts for banana juice-beer combinations just isn’t big enough.

Luckily for us, India’s Bhabha Atomic Research Centre (BARC) is directing its resources to uncover the secrets of banana juice extraction. Here’s what they have to say:

“Banana is the most abundant fruit crop grown in India. Banana production in India accounts for over 20% of total banana produced in the world. A comparatively short post-harvest shelf-life of banana coupled with a dearth of sufficient and good quality transportation as well as storage facilities leads to perishing of 35-40% of this highly nutritious fruit before it reaches the consumer. One effective method of reducing this huge loss would be to extract the juice out of the fruit before it perishes and preserve it. As of now, no commercially established process is available to achieve this. A novel lab-scale process has been developed at BARC for extraction of juice from banana and production of banana powder as a by-product.”

While we thought therecreationalvegan’s Quantitative Science Branch (QSB) would first develop this technology, we are happy that it will only be a matter of time before banana juice floods the Toronto market.


Kensington market lime prices

April 29, 2007

Wandering through the fresh produce stands of Kensington market, I can’t help but think: ‘What the hell is the deal with lime prices’? Conventionally grown (i.e., not organic) limes range from 5 for $1 to 15 for $1, depending on shop. These same limes sell for 3 for $1 at Loblaws.

So how do shopkeepers sell limes for $0.07 a piece. My guess is that they run their business on ‘razor-thin’ margins. Some might even sell limes for no profit just to get passers-by into the store. And who uses 15 limes, anyways? Whatever the real story is, I know one thing: Kensington market is the gin and tonic lovers dream.

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Why currants are better than raisins

April 14, 2007

In a discussion on the relative benefits of currants and raisins, vegetable95 claimed the superiority of raisins.

Simply put, vegetable95 doesn’t know what he’s talking about when it comes dried grapes. The currant (specifally, the Zante currant) is small and sweet. It is, for it’s size, intensely juicy, almost requiring a bib. It’s size-to-sweet-juice ratio is exactly why the currant is superior to the raisin. The raisin is inefficient, and is a perfect example of what juice economists call the juice diseconomies of scale with respect to fruit size.

So what’s with vegetable95’s love of the large raisin? Perhaps he’s overcompensating for something?

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Harper Fails to Invest in Juice Diversification

March 21, 2007

For immediate release

Toronto- therecreationalvegan is saddened by the fact the Canadian government has ignored calls to diversify the country’s fruit juice manufacturing sector. The government failed to support the move in the 2007 budget. Resolution 2007-01 was forwarded to Prime Minister Harper in an effort to put the public spotlight on the lack of variety on our nation’s juice shelves.

“Today is a dark day for juice” said vegetable95. “I thought today was going to be a turning point for our country – a day that would reverse year after year of the regular medley of orange, grapefruit and cranberry juice. No such luck.”

therecreationalvegan is also concerned about Canada losing out in the international juice market. “Azerbaijan, South Korea, and Australia are pushing ahead with juice variety”, said vegetable95, noting that Azerbaijan’s Bling Bling 100% Pomegranate Juice has hit Canadian stores with widespread approval. “We hope members of the House amend the budget to ensure juice remains a national priority”.


Canada’s Food Guide: In the pockets of big eggplant?

February 18, 2007

The reader may be astonished, even offended, by the level of anti-eggplant sentiment by the authors of this website. It started off as a joke, but after continued reading and research we believe this is a serious issue that may be undermining the health of Canadian democracy.

On February 2, a Globe and Mail article discussed the intensive lobbying carried out by major food manufacturers to convince the government to include (or exclude in the case of, for example, “junk food”) their foods in the most recent version of Canada’s Food Guide. Now, we do not know for certain whether the eggplant industry was one of these lobbyists, but consider this: eggplant has little nutritional value, but the arrogant bright purple vegetable appears on the front cover between the clearly superior sweet potatos and berries.

Canada’s Food Guide


Veg-tishism: Zucchini

February 10, 2007

 This article was written by therecreationalvegan’s Guest Sex Columnist.

Encouraged by a gay male erotic short story I read and therecreationalvegan writers, I decided to incorporate vegetable, specifically a zucchini, in recent sexual experimentations.

Participants: Me, an almost ripened zucchini

Mode of Experiment: Vaginal sex only.

Cost: Total = approx. $4.00
$1.50 (+ tax) for one zucchini + $1.50 (+ tax) for one vegan condom + water-based lubricant

Despite relatively high expectations, I am disappointed to say that the experience was less than completely satisfying. While there were moments where the zucchini paralleled the effects and functions of a silicone dildo (its synthetic, often mass-duplicated counterpart), it was decidedly inferior. Several reasons accounted for the less-than-climatic results, the primary would be its firmness, or lack there of. Unless one chooses a very firm and completely unripend zucchini, my choice – like the majority of the zucchinis in the grocery store – would be too soft both for gripping and insertion. A loose and/or soft grip, coupled with its soft texture certainly decreased my sensitivity to the vegetable.

Also, unlike most dildos, vibrators, and other penetrative toys, a zucchini does not have a base with which to hold on. This added to the difficulty in tight and effective gripping and contributed to limited options for experimental positions. The results were moments of awkward interaction I am sure most lovers have experienced when they first became acquainted. However, this problem may be resolved with another human participant responsible for insertion. Nonetheless, I left the experiment feeling unexpectedly frustrated and perplexed by the question: “if a zucchini is not made for sex, why is it shaped like a dildo?” I highly encourage readers to pick their own zucchinis and replicate this experiment by themselves or with (a) partner(s), vaginally, anally, and/or in multiple positions. Your experiences may differ dramatically from mine.

Tips/Caution:
#1 Be sure you are completely comfortable with the size and length of the chosen zucchini. I recommend measuring it against your favorite penetrative sex toy.

#2 Use a condom and lots of lube, you may feel the chosen zucchini to be smooth enough for penetration, but remember – your fingers are not the most sensitive parts of your body. Barebacking with a zucchini may also yield unwanted pesticide-genital contact.

#3 Pick the firmest zucchini you can find in a grocery store. If it is too firm, you can always let it ripen. If it is too soft, it may break.

Conclusion: Although the experience was not quite what was anticipated, it has certainly wetted my appetite for further experimentations with veg-tishism. Like the defenders of the meat industry who claim they use all parts of the animals, let’s try all corners, curves, and textures of vegetables. Enjoy!

Therecreationalvegan nor the Guest Sex Columnist take responsibility for any injuries caused from improper use of a zucchini.  Suggestions, questions or “thank yous!” should be submitted through the comment section below.


Banana ripening: a user’s guide

February 6, 2007

Several months ago, I purchased a bunch of organic bananas from my local food co-op. Two weeks later, my bananas had still not ripened, wreaking havoc on my breakfast schedule. I asked the grocery manager about this phenomenon, and have learned some critical information that must be shared.

Conventional bananas are sprayed with ethylene gas before being shipped out to retailers. This ensures they develop their bright yellow colour right when they hit the shelves. Organic bananas are not sprayed as much.

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Two reasons are cited for this: (1) environmental concerns about ethylene spray; and (2) organic bananas are not sold as fast as conventional bananas, so there is less need for immediate ripening.

So how do you speed up organic banana ripening? Fruit naturally gives off its own ethylene gas, so putting your bananas in a sealed plastic bag along with other fruit (bananas, tomatos, etc.) should do the trick. Breakfast should be back to normal in no time.

Part 1 of an ongoing series on bananas.