Chef Wing Li and Linda Liu

Chef Wing Li and Linda Liu

Image by Renée S.
First time participants Linda Restaurant served curry three ways: shrimp cocktail with Thai yellow curry in a cucumber cup; vegetarian yuba dumpling in Thai sour curry; and crispy beef with Thai panang curry wrapped in a curry tortilla. Besides the trio of one-bite curry courses, executive chef Wing Li (pictured here with owner Linda Liu) made an elaborate display of vegetable carvings and dough goldfish. The restaurant is working with Ti Foods to develop content for authentictastes.ca

Two inflated polyethylene solar heated "greenhouses" located at the University of Arizona Environmental Research Laboratory..., 04/1974.

Image by The U.S. National Archives
Original Caption: Two inflated polyethylene solar heated "greenhouses" located at the University of Arizona Environmental Research Laboratory at Tucson. High intensity aquaculture is being studied in these structures; high intensity agriculture is studied in others the time for shrimp to breed hatch and mature has been halved over the natural ocean process, 04/1974.


U.S. National Archives’ Local Identifier: 412-DA-12901


Photographer: Norton, Boyd

Subjects:
Environmental protection
Natural resources
Pollution
Tucson (Pima county, Arizona) inhabited place

Persistent URL: research.archives.gov/description/555353

Repository: Still Picture Records Section, Special Media Archives Services Division (NWCS-S), National Archives at College Park, 8601 Adelphi Road, College Park, MD, 20740-6001.

For information about ordering reproductions of photographs held by the Still Picture Unit, visit: www.archives.gov/research/order/still-pictures.html

Reproductions may be ordered via an independent vendor. NARA maintains a list of vendors at www.archives.gov/research/order/vendors-photos-maps-dc.html

Access Restrictions: Unrestricted
Use Restrictions: Unrestricted

Linda Restaurant: Curry Three Ways

Image by Renée S.
First time participants Linda Restaurant served curry three ways: shrimp cocktail with Thai yellow curry in a cucumber cup; vegetarian yuba dumpling in Thai sour curry; and crispy beef with Thai panang curry wrapped in a curry tortilla. Besides the trio of one-bite curry courses, executive chef Wing Li (pictured here with owner Linda Liu) made an elaborate display of vegetable carvings and dough goldfish. The restaurant is working with Ti Foods to develop content for authentictastes.ca

Cooking peanuts

Image by Lou Ect
(A long time I didnt post pictures. This is my come-back) I have a delicious recipe of salad, shrimp, fresh mint, lemon and peanuts. Very fresh for spring!

Russula sp.?

Image by Seattle.roamer
My son (R) and I were wandering in the trees trying to get a good look at some buffalo across the Yellowstone River in YNP at the end of August and I spotted these specimens.

Maybe I'm just trying to confuse folks from the Puget Sound with this one since its in the Rocky Mtns not the Cascades. It looks like pictures of a Rosy Russula, but the stem is NOT pink. Maybe Russula fragilis which does have a white stem, but then maybe it's a Shrimp Russula or something in the Russula placita "complex", but then again the Russula emetica (see Mushroom Demystified p97 etc.).

Note, I did NOT take this out of the park, since (1) it would be illegal and (2) Rosy Russula & Fragile Russula are not edible while R. emetica "can be used to induce vomiting" (MD p 98) and (3) I can't tell one Russula from the next, so wouldn't want to take it anyway. Pictures are fine with me.

My best guess (which is not very confident) I'd go with Russula emetica "The sickener". Oh yummy.