#millet for scale

[plebplush]

the littlest budgie feathers I could find on the bird room floor

[probablyasocialecologist]

Zuni farmers in the southwestern United States made it through long stretches of extremely low rainfall between A.D. 1200 and 1400 by embracing small-scale, decentralized irrigation systems. Farmers in Ghana coped with severe droughts from 1450 to 1650 by planting indigenous African grains, like drought-tolerant pearl millet. Ancient practices like these are gaining new interest today. As countries face unprecedented heat waves, storms and melting glaciers, some farmers and international development organizations are reaching deep into the agricultural archives to revive these ancient solutions. Drought-stricken farmers in Spain have reclaimed medieval Moorish irrigation technology. International companies hungry for carbon offsets have paid big money for biochar made using pre-Columbian Amazonian production techniques. Texas ranchers have turned to ancient cover cropping methods to buffer against unpredictable weather patterns. But grasping for ancient technologies and techniques without paying attention to historical context misses one of the most important lessons ancient farmers can reveal: Agricultural sustainability is as much about power and sovereignty as it is about soil, water and crops.

[imaitetsuro]

Mural Art: Only You Hotel @ Senju-Ohashi

Let me introduce the mural artwork in the bedrooms of the newly opened Only You Hotel, located in Adachi Ward, Tokyo!

The client for this project was Only You Home, and the mural was created by Millet.

I had the honor of designing the original artwork for the mural.

The theme of the mural is “Amazing.”

The hotel is located in Senju, Adachi Ward, an area that flourished as a red-light district during the Edo period. Drawing inspiration from this historical background, the mural depicts an oiran as if transported from Edo-era Japan, alongside modern symbols of Tokyo such as the Tokyo Skytree and neon-lit streets, all blended together to create a vivid nighttime scene.

Thanks to Millet’s incredible work, the mural has turned out to be a stunning masterpiece, overwhelming in its scale and vibrancy. Truly, Amazing!

From the observation deck, you can enjoy a panoramic view of Tokyo. The garden reflects the changing seasons, and the rooms offer a luxurious stay with a perfect blend of traditional Japanese elegance and industrial interior design.

The hotel is available for booking on Airbnb, so be sure to check it out!

Only you hotel

[whencyclopedia]

Agriculture in the Fertile Crescent & Mesopotamia

The ancient Near East, and the historical region of the Fertile Crescent in particular, is generally seen as the birthplace of agriculture. The first agricultural evidence comes from the Levant, from where it spread to Mesopotamia, enabling the rise of large-scale cities and empires in the region.

In the 4th millennium BCE, this area was more temperate than it is today, and it had fertile soil, two great rivers (the Euphrates and the Tigris), as well as hills and mountains to the north.

The Origins of Agriculture

The birth of agriculture was a pivotal moment in human history that allowed the earliest civilizations to arise in the Fertile Crescent. Despite it being called the "Cradle of Civilization", we now know that agriculture (and human civilization) also arose independently in other regions of the world. In central America, people domesticated maize and beans, and rice and millet and pigs were first domesticated in China, both without knowledge of earlier advances in the Near East.

The advent of agriculture occurred gradually in the hill country of south-eastern Turkey, western Iran, and the Levant, most likely because the region happened to be home to a wide range of plants and animals that lend themselves to domestication and human consumption. Fig trees were cultivated in modern-day Jordan by around 11,300 BCE. Wheat and goats were domesticated in the Levant by 9000 BCE, followed by peas and lentils in the Fertile Crescent and northern Egypt around 8000 BCE and olive trees in the Eastern Mediterranean by 5000 BCE.

Cattle was first domesticated around 8500 BCE, most likely from wild ox (aurochs) in the Near East. Based on recent genetic analyses of ancient cattle bones, it is estimated that all modern cattle in the world is descended from as few as 80 animals that were originally domesticated.

Horses were domesticated in the western Eurasian steppe by 4000 BCE and spread to the Near East at some point in the late 3rd millennium BCE. Grapevines were domesticated in modern-day Iran around 3500 BCE and spread to the Levant and Egypt by 3000 BCE, marking the end of the transition to agriculture. Even today, 90% of our calories come from foods that were domesticated in this first wave of the agricultural revolution.

Agriculture started most likely because hunter-gatherers who collected grains would have had to take them back to their camp in order to separate the grain from the chaff. During this process, some seeds inevitably fall to the ground. When humans returned to the same campsite the next year, cereals would be growing around the campsite, which they harvested again, causing more seeds to fall. As the amount of cereals around the site increased, the people stayed longer to harvest, eventually turning into semi-nomads with seasonal villages, such as the Natufian culture that flourished circa 12500-9500 BCE.

Over time, some of these semi-nomads decided to stay in their agricultural villages year-round to cultivate cereals, while others would continue as nomads. By 8500 BCE, the Middle East was home to many permanent villages whose inhabitants were primarily farmers. The agricultural revolution had begun. With the increase in food production from agriculture, more human life could be sustained, populations increased, and villages turned into cities that gave rise to the Mesopotamian civilizations. The historian Gwendolyn Leick writes:

By the seventh millennium BCE, the alluvial plains began to be cultivated, and by the fourth millennium, the first cities appeared in response to the need for an efficient agricultural administration. The first documents, pictographs written on clay, concerned the allocation of labor for fields and the distribution of the products. (Leick, 6)

It is important to note that the Fertile Crescent is not the only origin point of agriculture, but that there are other places all over the world where agriculture and the domestication of animals arose without any contact with the Fertile Crescent. Scholar Yuval Noah Harari writes:

Scholars once believed that agriculture spread from a single Middle Eastern point of origin to the four corners of the world. Today, scholars agree that agriculture sprang up in other parts of the world not by the action of Middle Eastern farmers exporting their revolution but entirely independently. People in Central America domesticated maize and beans without knowing anything about wheat and pea cultivation in the Middle East. South Americans learned how to raise potatoes and llamas, unaware of what was going on in either Mexico or the Levant. China's first revolutionaries domesticated rice, millet and pigs. America's first gardeners were those who got tired of combing the undergrowth for edible gourds decided to cultivate pumpkins. New Guineans tamed sugar cane and bananas, while the first West African farmers made African millet, African rice, sorghum and wheat conform to their needs. (Chapter 5)

Continue reading...

[the-siphonophore]

Never going to shut up about how awesome this gf sandwich bread is, THIS SHIT IS TASTY it doesn't crumble too much, it isn't too dry, and it's not like eating an old dish sponge! (Believe me gluten-people, it's traumatizing out there in the gf bread world)

If you're not allergic to gluten I'd reccomend saving this anyways bc it's super easy and if you make friends with someone gf they will love you forever if you make this and might consider marrying you (I don't make the rules I'm just the messenger)

Anyways here's the recipe I'm no gatekeeper<3

Gf loaf/sandwich bread

Ingredients:

Proofing the Yeast:

- ¼ cup warm water (about 100F/37C)

- 1-2 tbs honey (I do 1 bc I like savory taste. Idk if it's actually different)

- 5-7 grams active yeast

Dry:

- 260 g rice flour (white or brown is fine) (not starch, that'll change the texture) (I do plan on trying it some time but haven't yet so) (will update if I remember to ig)

- 80 g tapioca starch

- 60 g millet flour (can substitute with oat flour but millet crisps better for toast n grilled cheese)

- 5-8 grams xanthan gum

- 1/2 tsp salt

Wet:

- 3 eggs room temperature

- 1 tbs apple cider vinegar

- 1 ¼ cup water (about 100F/37C)

- ¼ cup butter

Equipment:

Bread vessel for baking it in (pan, ramekins, muffin, whatever honestly)

Baking scale

Hand Mixer

Bowl and measuring cups

Oven (typically)

Instructions:

1. Combine ¼ cup warm water (I microwave it for 20 seconds) with honey and stir well. Mix in the yeast and let sit for 10-30 minutes to proof.

2. Combine all dry ingredients in large mixing bowl and mix.

3. Add yeast mixture, (this is where I heat the water and melt the butter in the same bowl bc the yeast prefers warmth) 1 ¼ cups warm water, ¼ cup butter, eggs, and apple cider vinegar to the dry ingredients.

4. Using a hand or stand mixer, beat mixture for 1-2 minutes. It'll be a bit thicker than pancake batter but not much.

5. Scoop bread batter into an oiled pan right away.

6. Place bread dough in a warm location to rise for approximately 1 hour. Can wait longer if it's not very warm.

7. Preheat oven 350 deg F (180 C).

8. Bake uncovered for 20-30 mins depending on vessel size (muffins is 20) stab with a toothpick to know if it's done, you shouldn't have more than a tiny crumb on it.

9. Let cool completely before slicing or moving containers. Ta da! Bread 👍👍

Notes:

* Depending on your environment, the dough may take longer than an hour to rise. In this case, simply monitor how high the dough has risen in the pan until it's puffed taller than the pan/ramekin/vessel

* Keeps well in a sealed bag or container on the counter for a couple of days, in the refrigerator for like two weeks. (I never use it that slowly lol) If you refrigerate the bread, the slices taste better toasted.

* You can probably freeze it if you take a long time to use bread. I've frozen other breads just fine, I haven't tried this but I imagine it's not too different

* If you're thinking about using cup measurements for the dry ingredients instead of weight, don't. Bread is a fancy girl and doesn't like that common guestimation stuff. If the baking scale scares you, it's ok! It just tells you what number you have and you can hit reset between ingredients to avoid excessive math I didn't do written math over baking what be brave! And bake! I believe in you<3

[archinform]

George W. Maher, architect - part 1

Hutchinson Street District, Chicago

Unless otherwise noted, photographs are by Roger Jones

George Maher in the 1890s (Kenilworth Historical Society)

George Washington Maher (December 25, 1864 – September 12, 1926) was an architect who worked in the United States mainly during the first quarter of the 20th century. Maher was noted for his designs in the Prairie Style, and in his time was often more well-known than his contemporary Frank Lloyd Wright.

Maher was part of a new movement in architecture that sought to establish a distinctive American style. East Coast architect Henry H. Richardson had garnered attention by designing monolithic stone buildings. In Chicago, a new architectural style was emerging. Variously labeled as “The New School of the Midwest,” “Rationalism��� or “Chicago Style,” it is today known as the Prairie School.Many young architects had begun their careers together and were inspired by Richardson and Sullivan. Maher, George Elmslie and Frank Lloyd Wright had worked together in the office of architect Joseph Lyman Silsbee, whose influence can also be seen in their work. Evanston Roundtable

Maher is well-represented in Chicago, notably in the Hutchinson Street District, and found early success in Oak Park, as well as in Kenilworth, where he lived.

This post focuses on five houses he designed on Hutchinson Street, and includes links to interior photos and historic images.

Mosser House, 750 W. Hutchinson St., 1902

The facade of the Mosser House isn't easily seen from the street. Photo: Zillow

Exterior views

This house was designed by George W. Maher in 1902, and sits on 6 city lots of private landscaping, designed by landscape architect Jens Jensen. The home's interior features details crafted by designer Louis Millet, who also designed the stained glass Tiffany dome in the Chicago Cultural Center. The home is located in the former Scales parcel (see Scales house below).

Above floor plans and fireplace views courtesy of Pricey Pads. Click on link for extensive views of the house.

Willliam H. Lake House, 832 W. Hutchinson St., 1904

Front view

Above: images from the Inland Architect and News Record, Vol. XLVI No. 3, Oct. 1905

W.H. Lake was a grain broker and senior partner in the firm of W.H. Lake   & Company which was located in the Board of Trade Building. Lake, following the lead of his neighbor, John Scales, chose to commission George Maher as architect for his home, which was constructed in 1904. In the Lake House, Maher developed his final version of the Farson House (1897) type. In this type of design Maher made his most significant contribution to the indigenous American architecture he worked so hard to develop. Unity is achieved by formal arrangement of elements within the design. The basic form of this house type is a massive rec- tangle with horizontal elements dominating the composition and drawing it together. Hutchinson Street District, City of Chicago Landmark Designation Reports

Images of the interior an be found on the real estate site here.

Seymour House, 817 W. Hutchinson St., 1913

The house at 817 Hutchinson was designed by George W. Maher and constructed in 1913 for Claude Seymour. Drawings of the front facade were published in the Chicago Architectural Club Catalog for 1913. Seymour was a vice-president of Otto Young and Company, an upholstery business. Like many of his neighbors, Young was active in the Chicago Automobile Club and a member of many other fashionable clubs.

In his design for the Seymour House, Maher borrowed heavily from English country houses by C.F.A. Voysey and the firm of Parker and Unwin. The two-story house is basically H-shaped, though a one-story porch (not an addition) does break the symmetry of the facade. The many windows and their arrangement here are typical of Parker & Unwin's designs, but the geometric pattern in the leaded glass is distinctly the work of Maher.

This design and its variations are used consistently in all decorative elements to lend a measure of continuity; Maher called it his motif-rhythm theory.

City of Chicago Landmark designation Reports

Image from The Western Architect, March 1914

Images of the interior an be found on the real estate site here.

John C. Scales House, 840 West Hutchinson Street, 1894

John C. Scales came to Chicago with his parents in 1845 when he was just 4 years old, and his father set up a commission business in town, where John eventually became a partner. Scales, the son, invested his money in real estate and purchased a section of the Buena Park subdivision on the city's then remote north side. Chicago designslinger

The Queen Anne style and busy roofline contrast strongly with Maher's later designs along Hutchinson St. The rough-cut stone along with half-timber design is almost playful.

Archival photo of the Scales House

Brackebush House, 839 W. Hutchinson St., c. 1909-10

Maher designed this home in 1909 for Mrs. Grace Brackebush.

Despite the rather awkward handling of certain elements in the design of the house at 839 Hutchinson Street certain experts feel that the design is the work of George W. Maher. The design probably dates from the period between 1905 and 1910, when Maher was beginning to work with a new type of design, one that was inspired by English architects such as C.F.A. Voysey and the Viennese architect Joseph M. Olbrich. - Hutchinson Street District, City of Chicago Landmark Designation Report

Images of the interior can be found on the real estate site here

Sources:

City of Chicago Landmark Designation Reports, Hutchinson Street District, Revised Summary of Information September 8, 1975, Commission on Chicago Historical and Architectural Landmarks

Geo. W. Maher, a democrat in Architecture. The Western Architect, March 1914

George W. Maher's Prairie Style. Owlcation.

Four Architectural Gems in Chicago's Buena Park for Sale. Chicago Magazine.

Buena Park Neighbors, History of Hutchinson Street.

The George W. Maher Society, About George W. Maher.

Block Club Chicago, Want to Own a Piece of Chicago's Past?

Evanston Roundtable - George W. Maher

[top-leaders-in-india]

Business Opportunities for Agri & Food Processing Sector in Rajasthan: Col Rajyavardhan Rathore

Rajasthan, known for its rich cultural heritage and vast arid landscapes, is rapidly emerging as a hub for the agriculture and food processing sector. With its unique agricultural produce, favorable policies, and increasing investment in food processing infrastructure, the state offers a wealth of business opportunities for entrepreneurs and investors. Col Rajyavardhan Rathore, a prominent leader from Rajasthan, has consistently emphasized the importance of leveraging this sector to drive sustainable economic growth and uplift rural livelihoods.

Why Rajasthan is a Prime Destination for Agri & Food Processing Ventures

Rajasthan’s diverse agro-climatic zones and rich agricultural traditions make it a prime destination for ventures in agriculture and food processing. Key factors driving this growth include:

Abundant Agricultural Produce: Rajasthan is a leading producer of crops like millet, wheat, mustard, and pulses, as well as horticultural produce like guava, pomegranate, and ber (Indian jujube).

Strategic Location: Proximity to major markets like Delhi, Gujarat, and Maharashtra enhances logistics efficiency.

Government Support: Favorable policies and incentives to promote food processing industries.

Key Opportunities in Rajasthan’s Agri & Food Processing Sector

1. Cereal and Grain Processing

Rajasthan is the largest producer of bajra (pearl millet) and a significant producer of wheat and barley.

Opportunities include milling, packaging, and exporting these staples to domestic and international markets.

2. Oilseed Processing

The state is India’s top producer of mustard seeds, making it ideal for setting up mustard oil extraction and processing units.

Value-added products like mustard oil cakes for animal feed also present lucrative business opportunities.

3. Dairy Industry

With a strong livestock population, Rajasthan has immense potential in milk production and processing.

Opportunities include setting up dairy plants for products like butter, cheese, and flavored milk.

4. Horticulture-Based Businesses

Rajasthan is known for its high-quality pomegranates, kinnows, and dates.

Processing units for juices, jams, and dried fruits can tap into both domestic and export markets.

5. Spice Production and Processing

The state is a significant producer of spices like coriander, cumin, and fenugreek.

Setting up spice grinding and packaging units can cater to increasing demand from urban markets and exports.

6. Herbal and Medicinal Plants

Rajasthan’s arid climate supports the cultivation of medicinal plants like aloe vera, isabgol, and ashwagandha.

Opportunities include producing herbal extracts, essential oils, and ayurvedic medicines.

7. Organic Farming and Products

With growing awareness of health and sustainability, organic farming is gaining traction.

Export of organic grains, vegetables, and processed foods is a high-potential area.

8. Cold Storage and Logistics

Lack of adequate cold storage infrastructure poses a challenge, creating an opportunity for investment.

Businesses can also invest in modern logistics systems for efficient transportation of perishable goods.

Policy Support for Agri & Food Processing in Rajasthan

The Rajasthan government has introduced a host of initiatives to promote investment in the sector:

Rajasthan Agro-Processing, Agri-Business & Agri-Export Promotion Policy: Offering incentives like capital subsidies, tax rebates, and single-window clearances.

Mega Food Parks Scheme: Establishment of food parks to support processing industries with shared infrastructure.

Cluster-Based Development: Promotion of crop-specific clusters like the mustard cluster in Bharatpur and spice cluster in Jodhpur.

Subsidies for Startups: Financial support for agri-tech startups and small-scale food processing units.

The Role of Technology in Driving Growth

1. Precision Farming

Use of drones, IoT devices, and satellite imagery for better crop management.

2. Food Processing Automation

Adoption of automated equipment for sorting, grading, and packaging ensures efficiency and quality.

3. Blockchain in Agri-Supply Chains

Enhancing transparency and traceability from farm to fork.

4. Digital Marketplaces

Platforms like eNAM are helping farmers connect directly with buyers, ensuring better prices.

Col Rajyavardhan Rathore: Advocating for Agri-Business Growth

Col Rathore has been a strong advocate for leveraging Rajasthan’s agricultural strengths to create employment and boost the economy. His initiatives include:

Promoting Agri-Entrepreneurship: Encouraging youth to explore opportunities in modern farming and food processing.

Farmer Outreach Programs: Regular interactions with farmers to address challenges and introduce them to new technologies.

Policy Advocacy: Ensuring that government policies align with the needs of farmers and agri-businesses.

Challenges and Solutions in the Sector

Challenges

Water Scarcity: Dependence on rain-fed agriculture in many regions.

Post-Harvest Losses: Lack of proper storage and transportation facilities.

Market Access: Difficulty in connecting small farmers to larger markets.

Solutions

Drip Irrigation and Water Conservation: Efficient irrigation methods to tackle water scarcity.

Investment in Cold Chains: Preventing wastage of perishable goods.

Digital Platforms for Farmers: Expanding access to markets through e-commerce and digital supply chains.

A Promising Future for Agri & Food Processing in Rajasthan

Rajasthan is poised to become a leader in the agriculture and food processing sector, thanks to its diverse produce, supportive policies, and visionary leadership. With growing investments and technological advancements, the state offers endless opportunities for entrepreneurs and businesses.

Under the guidance of leaders like Col Rajyavardhan Rathore, Rajasthan is moving steadily toward a future where its agricultural wealth is fully harnessed to benefit farmers, consumers, and the economy at large.

[mixotrophics]

food crops basics: cereals

cereals : cereals are the seeds of grasses (Poaceae). There are many many cereals of note: wheat, rice, and maize(corn) spring to mind ... chances are, you are a member of one (or more) cultures that have an ancient, deep relationship with one or more of those three cereals. There are also others like barley, millet, sorghum, and oats that are mega important in their own right, but those three are standouts for sure. There are also many plants which are farmed and used in a way similar to cereals, such as quinoa, but these are not grasses and so are "pseudo"cereals (just a different kind of plant than true cereals).

Generally, cereals are farmed for their grains which are smallish, hard, dry fruits, which are easy to store compared to other starchy plants like plantain, especially before refrigeration. Kept out the way of mice and wet, they'd last ... probably why humans liked hanging out with semiferal cats, which eventually became the domestic cats we have to this day.

Cereals are some of the crops we farm the most of, and also some of the crops we have been farming for as long as farming has been a thing that we do. Our relationship with cereals is truly ancient and is sometimes pointed to as a point in which hierarchical, ownership-based systems began(1) ... not 100% on that one tbh. Why not? Well it makes sense that farming cereals would require a different social organization than hunter-gathering, because of the work needed to cultivate, harvest, and process cereals, and also that the benefits of long-term storage can become an issue if you are having to carry that grain around with you as opposed to keeping it in a granary/silo building. However, these things do not require hierarchy, ownership, so on. Processing grains can be hard work, but made easy or even enjoyable as a community activity, sitting around with your friends and family grinding grain and gossiping, something people do with all sorts of activities including milling grain. We also see examples of cultures that cultivated cereals as staples that have other systems, such as domestic & kin-based systems where extended families work community to cultivate cereals(2). Look to maize in the Americas for many examples.

Maize itself is worth bringing up because there is, so much, here.

Maize is a domesticated descendant of wild teosinte, and really interesting stuff is done to unpick the patterns of maize domestication taking place 5000 to 9000 years ago. This includes looking at lakebeds to see pollen and phytolith presence (both vary by shape, and phytoliths are microscopic structures that persist after a plant decays), fossil records, and checking pottery and human remains for maize components(3). Regardless of how these understandings shift and change, the fact remains that these people over centuries cultivated teosinte into maize, carefully selecting the best cereals to propagate ...

look at this. This is a profound link to many folks' ancestors, and a way of extending hope forward, selective breeding for crops that are better and forming culture around this practice.

& much like the very people who formed this relationship with maize, the plant itself bears the wounds of colonization. It lays bare how much of a lie the "benefits" of Western civilization are ... none of this makes life better for humanity, it exists to make a select few people at the top of the pile very, very wealthy & powerful. & there is no limit to their greed. maize has become a menace in the hands of industrial agriculture and capitalist firms.

You may have seen the news about corn sweat, aka transpiration, where plants (like humans) excrete water which evaporates & carries heat away from the body. in sufficiently "sweaty" circumstances, it boosts humidity, in turn making sweat a less effective cooling strategy. The sheer scale of industrial corn agriculture, grown in monocultures without shade of trees, results in massive corn-sweating increasing the humidity and making it harder to cool down. & other than that. Generally, when monetary value is the metric through which things are measured & prioritized, things that sell well get prioritized over things that are good. Crops that look nice & taste sweet & are addictive & can be used for animal feed, biofuel, and ultraprocessed food become the crops to grow, pushing out others. Things like "having essential nutrients" fall by the wayside, leading to circumstances where people have sufficient caloric intake but insufficient nutrition(4). Maize is no exception here. In many cases, its cultivation is for use as corn syrup to cut costs in the production of sweet things (cheaper than sugar), or corn to bulk out flour, or corn to feed animals in CAFOs rather than allowing animals to graze naturally on plant matter we can't digest. An amazing plant with an ancient history beaten down into the fuel for a whole lot of problems and very few people getting very rich. We see the same with other cereals for certain, but maize is certainly a notable case.

not all more-recent cereal farming is fucked up & evil, though. Many many people continue traditional practices, and many experiment with mixing a range of knowledge to try and cultivate these important plants in a more sustainable way. For example, Alternate Wet and Dry Irrigation (AWDI) for rice farming is an iteration of rice-paddy farming where the paddies are allowed to intermittently dry out rather than be continuously flooded, reducing water demands and risk of contamination from polluted water(5). The staple status of these plants means that successful breeding for better nutrition can have a big impact, kind of like how contemporary furikake made a huge difference by adding nutritional bonuses to otherwise just plain rice. and while it makes "conventional" harvesting machinery less useable, cereals can of course be farmed in polycultures with other plants.

rice itself is similarly ancient and entangled in human history, with wild rice species and evidence of rice domestication spanning multiple continents. Wild rice is harvested by indigenous folks while domesticated rice is raised by many indigenous groups as well. The wild-domestic rice boundary is fuzzy, with wild rice being cultivated (it's "wild" rice in that it hasn't been through the incredibly long process of domestication), with wild rice being crossbred with domestic rice, with ancestral early-domestication rice being carried down multiple parallel domestication processes in different places, by different people(6). Rice has been used to make so, so much, and is the basis for an immense diversity of cultures.

fascinating stuff with a lot of history and a lot of hope.

So mentioned before that the dry nature of the grain made it viable for storage w/o technologies/processing moreso than other starches. but there are potentially other reasons that grains became So Important, since these plants can take a lot of effort to turn into food (ever seen how many steps it takes to turn wheat into bread?) after all.

here is a brief aside to the "drunken monkey" hypothesis of human evolution. Human evolution is of course a very. Hmm. subject at times. For example the similar-sounding "stoned ape" hypothesis which notes the overlap between ancestral human lineages and psilocybin mushrooms, and says that perhaps the reason we have such weird brains is we took a lot of shrooms and those brain-changes gave rise to Human Intellect (literally going "what drugs were you on when you came up with this lol" to the Entire Human Species). Despite name similarities, drunken monkey is different.

so you know how sometimes animals will eat fruit that's a bit rotten and they get drunk? Fruit-eating animals are somewhat known for this.

so humans are apes and we are thought to have descended from an arboreal ape living in the forests of Africa. many of our close sibling-species still live there, still living in the trees (chimps and bonobos). They are omnivores and frugivores, and humans are also omnivores with a lot of frugivore-vibes (teeth setup, loving sweets, being able to get scurvy with insufficient fruit+vegetable intake). being a frugivore makes sense when you live in the trees in a habitat that's close to the equator, where there isn't a wintertime with cold weather & short daylight hours that restrict plant growth and damage large, soft fruits. Sometimes, there isn't enough fruit, and so other foods are eaten instead (leaves, bugs, meat, so on).

of course, this fruit-based diet is a bit more troublesome moving away from the equator and living on the ground. The drunken monkey hypothesis points to our love of alcohol and our relatively-high ability to digest it as a suggestion that maybe, we could live on the ground in areas with poorer fruit conditions by eating fallen fruit on the ground, rotting, becoming alcoholic(7). Alcohol is a poison, but we can take a pretty big amount of it. It has a pungent smell as well and a lot of people find that smell nice. for a frugivore ape living on the ground, it would be really beneficial if we could eat rotten fruit off the ground, and also beneficial if we were attracted to the smell of rotting fruit and therefore able to find it more easily.

why am I talking about alcohol here? gestures vaguely at beer, sake, chicha morada, other grain alcohols ...

we've been brewing alcohol from grains for a really long time, with some thinking we figured out how to make beer before bread. Before we knew how to treat water, weak beer was a safer option than water, which I wouldn't be surprised affected us much like starting to cook meat -- wasting less energy on being sick and full of parasites, we have more energy for reproduction, invention, thinking (& brain size), art, music, so on ... as disastrous as alcohol can be, it's another ancient human Thing We Do and another way our lives & the lives of cereals are woven together.

humans & cereal grasses, the grains of Poaceae, we go way back and have shaped one another. These are ancient species-transcendent interrelationships fostered over centuries and centuries. these relationships and rituals are subjugated, much like so many humans, under an exploitative hierarchy meant to distill the variety of life and experience into a single unit measure, Monetary Value. Take a moment to say thanks to cereals, have some bread, flatbread, pasta, tortilla, rice, rice noodle, oats ... we are old friends and have been since before , gestures vaguely again, all of this bullshit.

… and I only talked about three cereals here. This only absolutely scrapes the surface of those three cereals as well. Again this is food crops basics and there is so much more, I absolutely encourage looking around and seeing what you can find yourself!

...

1 ) Nowak, M. Do We Finally Know What the Neolithic Is? Open Archaeology 2022, 8(1). 2 ) Storey, R., & Widmer, R. J. The Pre-Columbian Economy. Latin American Studies Association, 2001. 3 ) Bonzani, R. M., & Oyuela-Caycedo, A. The Gift of the Variation and Dispersion of Maize. In Histories of Maize, Academic Press, 2006. 4 ) Scharff, L. B., Saltenis, V. L. R., Jensen, P. E., Baekelandt, A., Burgess, A. J., Burow, M., Ceriotti, A., Cohan, J.-P., Geu-Flores, F., Halkier, B. A., Haslam, R. P., Inzé, D., Klein Lankhorst, R., Murchie, E. H., Napier, J. A., Nacry, P., Parry, M. A. J., Santino, A., Scarano, A., Sparvoli, F., Wilhelm, R., & Pribil, M. Prospects to improve the nutritional quality of crops. Food and Energy Security 2022, 11(1):e327. 5 ) Chapagain, T., & Riseman, A. Achieving More with Less Water: Alternate Wet and Dry Irrigation (AWDI) as an Alternative to the Conventional Water Management Practices in Rice Farming. Journal of Agricultural Science 2011, 3(3):3-13. 6 ) Sweeney, M., & McCouch, S. The Complex History of the Domestication of Rice. Annals of Botany 2007, 100(5):951–957. 7 ) Dudley, R., & Maro, A. Human Evolution and Dietary Ethanol. Nutrients 2021, 13(7):2419.

...

images: image of grains, Miquel Pujol on Wikimedia teosinte vs. maize, by T. Ryan Gregory, via Vassar's Real Archaeology Blog waxwing image taken from an Anchorage Daily News article

[swagging-back-to]

realized when i was doing a scaled 'floorplan' for the 40 gallon mouse tank that i MOST CERTAINLY do not have enough clutter for that tank and it will be very bare bones.

luckily i found a place that has pretty cheap mouse and rodent toys/hides so i got like 10 different things for them there---almost all of it being hay-made (bc i put in a little triangle hay tunnel in with them and they destroyed it literally overnight. was so disappointed bc i wanted it for a semi-permanent structure. soooo to make sure they don't destroy the next one i got a bunch of hay stuff they CAN chew.)

got two little hay wreaths, two hay tunnels, a large 8in hay hut, a small 5in hay hut, another 8 in hay TIPEE. two 6in cholla logs, and THREE hanging hay wigwams (they were actually sold as outdoor bird houses in a three pack compared to the *one* sold for mice which was the same price--major deal.)

oh and then another wooden bridge, 2 little metal skewers to hang produce on, two more triangle tunnels as well as a smaller little hay ball they can crawl in, a hanging apple wood toy, a 5in terracotta honeypot jar (sold for aquariums), a 9in multichamber hide, and 2 seagrass chew balls (bc the main colony cannot get enough of that shit)

and then locally i got another terracotta pot (regular one) bc i saw on Pinterest a woman put te pot upside down and stuffed amaranth and millet sprays in the drainage hole. i thought that was a cute way to add clutter and also they could use the space underneath as a small burrow. and then a glass jar for sushi and mochi.

i pulled a hammock, l shaped platform (i don't think ima be using this one tbh), a little plant pot, a willow ball, and three little houses i pulled from storage and am planning to use, too.

all in all these girls are SPOILED and they're gonna be in for the time of their lives in a week.

[noitar-arat]

⭐⭐⭐ real talk i have been dying to chat with you about ur writing but i've been so "AHHH" about it

AAAAH myself to you too😭

Director’s Cut

Hmm I definitely have a lot to say about some of my fics, but for today I’ll talk about “Matter of Honor” because that was my first vaynemille fic and apparently the one most peeps know me for (to the point I saw one peep brought it up in official server and my soul proceeded to leave my body pls why must you mention it in official)

A-hem

Back when I first played g22-g23, being a fresh returnee to mabi, I never got a chance to grieve over Talvish because the moment Vayne appeared oh boy the effect he had on me…the design(I’m weak towards edgy looking bastards), how the dialogue constantly states he stares at your milletian…THE TOUCHING OF FACE AND HIS STUPID SMILE….a-hem. The point is I was falling HARD and what better way besides making fanart to express how much I adored this bastard.

Write fanfic! Smut fanfic! Though the actual smut is like waaaay at the end and is like three paragraphs top at best!!But! That was my goal, to portray the slow burn desire that transpires between Vayne and the millet. In this case my millet but not millet Elise!

(The face of a fool with horrible taste in men)

I’m sure I already talked plenty about Ellie before so I’ll keep this part brief, but one of her most defining traits is that she can be quite the pushover and is always the one to suggest giving people a chance (even if said people might not deserve it. Something she needs to learn coughs).

Vayne, as much as her passive ass does irritate him, he does use it to his advantage as he sees fit. Like arriving at her doorstep, drenched in dirt and blood knowing full well her kind nature won’t reject him.

Any sane person would have prolly chased Vayne out of their farm with a shotgun (atleast that’s what I would do if I saw a freaky guy clad in demonic armor standing on my porch) but alas my poor fool of course lets him in. Once that door closes, here is where their dance begins as Elise immediately becomes overwhelmed by the scent of blood and the implications of said blood (did I mention she has a murder fetish, people always freak out about this over her cannibalism for some reason shrugs).

I realize now we never learn what his exact duties are as a member of the BMO at the time I wrote this, but I always figured Vayne had to at least have taken part in hunting down potential victims for the cult or spies trying to infiltrate the order. I don’t believe now with everything we know that he does mindless killing BUT…he is(was) the Destroyer, was responsible for the biggest war that transpired in erinn(not to mention setting lose the dragon in Tara castle).

But going back to the start of the dance, Elise is busy having an internal battle with herself for desiring Vayne SPECIFICALLY when he has freshly killed someone as she already struggles enough as it is it’s desiring her enemy in general. I could go into a tangent about this, but basically Elise has always had a morbid fascination with violence, not on a massive scale but more personal 1 versus 1 kind of situation. Is part of the reasons she first became drawn towards Vayne, sensing immense power from him, later for him to confirm to her he is a hardened warrior just piqued her interest more. And her interest becomes piqued once more.

We enter now the next scene where the dance prepares to escalate, inside the washroom where everything transpires. I had a lot of brainstorming concerning where they were gonna do the do, originally it was going to be a bathtub since that is usually the norm in medieval times and the positioning required would be easier with their height difference.

But I thought about it more, I truly wanted a claustrophobic setting with Elise trapped and personal space non existent between them to make it more intense. So after a lot of thinking it over(and doodling it) I went with the small shower stall route. And I know a shower stall may seem modern, but like, this game is still a fantasy world with a lot of inventions that would have never existed in medieval Ireland. So I took liberties and figured Elise would have eventually discovered how to set up a magic plumbing system. The fountains in Tara and Belfast imply a plumbing system does exist already, at least in the cities.

Here we enter the first escalation as Vayne is being his charming self and offering some major insight on how he got his very tiny injury. And because he is a perfectly normal gentleman he uses it as opportunity for roleplay and he just so happens to have the best rp partner for it.

Look at her, getting into character so quickly, a dream rp partner /s

Sadly the roleplaying doesn’t end well, as Ellie tries one last futile attempt to kick him out (I’ve been writing post g25 Ellie a lot and I realize she would have set him on fire at this point otl). It doesn’t work obviously, this is a smut fic and I must build it up and the pretense of trying to get rid of him, which SHE can..if she truly wanted, is just part of it as we get balls deep into it.

Hehe get it, balls, cuz he took off his pants-shot-

This part was my favorite to write the inner conflict Ellie is having here as she has to battle between keeping her pride and not allow herself to be pushed around anymore or embrace her craving for intimacy. The rest of the fic deals with it as these idiots are just challenging each other to see who is the most horniest (both, both of them are just different ways to portray it). Either way I just realized both situations could have been wins, she gets dick regardless at the end.

Anywho, that’s it for my commentary, and rereading the fic again there’s so much I need to rewrite sobs

[rsmfood0]

rsmfood

RSM Processing and Packaging Industries

With an objective of achieving spectacular growth for all its stakeholders by benefiting from the immense business opportunities that are being thrown up in the food processing and food retailing sectors, RSM Processing and Packaging Industries has been established as a Partnership Firm registered as a Small Scale Enterprise in Mainpuri, a backward agrarian district of the state of Uttar Pradesh, India. The company is engaged in self farming, working with other farmers, processing and packaging of premium quality Food Grains (Rice, Wheat, Maize, Millet), Oil Seeds (Mustard, Flax seed, Sesame), Pulses (Bengal / Green / Black Gram), Horticultural products (Potatoes), etc. for catering to both domestic and international markets. The company has launched two brands, i.e. The PRISMOR brand, for organically cultivated, processed and packaged foods; and The RSM Foods brand, which though not organically certified, also signifies superior quality.

[ooluwole]

What snack would you eat right now?

What Does God Say About Food And Eating? A Biblical Guide According to the Bible, you could eat a variety of snacks, including: Fish: You can eat any fish with fins and scales, whether from the sea or a river.  Fruit: You can eat fruit like grapes, figs, and pomegranates.  Sprouted grains and breads: You can make bread from wheat, barley, beans, lentils, millet, and spelt.  Goat milk and…

[organicproducts-world]

Organic Kodo Millets: A Nutritional Powerhouse for a Healthier Lifestyle

In recent years, the search for healthier food options has led many to rediscover ancient grains and millets. Among these, organic Kodo millets have gained significant attention for their incredible nutritional benefits and sustainable cultivation practices. This gluten-free superfood is not only a boon for health-conscious individuals but also supports eco-friendly farming.

What Are Kodo Millets?

Kodo millet, also known as Paspalum scrobiculatum, is a minor cereal crop that has been grown for centuries in India. Unlike conventional grains, organic Kodo millets are cultivated without the use of synthetic fertilizers or pesticides, making them a safe and healthy choice. Their nutty flavor and versatility in recipes make them a popular addition to modern diets.

Nutritional Benefits of Organic Kodo Millets

Packed with essential nutrients, organic Kodo millets are a powerhouse of health benefits. Here’s what makes them stand out:

Rich in Protein and Fiber Kodo millets are an excellent source of dietary fiber, which aids digestion and promotes gut health. Their high protein content makes them a great option for vegetarians and vegans.

Low Glycemic Index With a low glycemic index, Kodo millets are ideal for individuals managing diabetes. They help regulate blood sugar levels and provide sustained energy.

High in Antioxidants These millets are rich in polyphenols, which act as antioxidants, helping to combat free radicals and reduce inflammation in the body.

Gluten-Free and Hypoallergenic For those with gluten intolerance or celiac disease, Kodo millets offer a nutritious alternative to wheat-based products.

Why Choose Organic Kodo Millets?

Choosing organic Kodo millets over conventionally grown ones ensures that you’re consuming a product free from harmful chemicals. Organic farming practices also promote soil health, reduce water usage, and support biodiversity. By opting for organic millets, you contribute to a sustainable food system while reaping superior health benefits.

Culinary Uses of Kodo Millets

The versatility of organic Kodo millets makes them a favorite in kitchens worldwide. They can be used to prepare a variety of dishes, including:

Healthy Breakfasts: Replace oats with Kodo millets in your porridge for a nutrient-packed start to your day.

Main Courses: Use them as a base for khichdi, pulao, or millet biryani.

Snacks: Kodo millet can be turned into delicious and crunchy snacks like millet-based laddoos or crackers.

Baking: Millet flour is an excellent ingredient for baking gluten-free cakes, cookies, and bread.

Health Benefits Backed by Science

Research shows that regular consumption of Kodo millets can aid in weight management, improve heart health, and strengthen bones. Their high magnesium content supports cardiovascular health, while the presence of calcium and phosphorus enhances bone density.

Supporting Local Farmers

When you choose organic Kodo millets, you’re also supporting small-scale farmers who use traditional and sustainable agricultural methods. This not only helps preserve biodiversity but also boosts rural economies.

Where to Buy Organic Kodo Millets?

Look for organic Kodo millets at trusted stores like KP e-Mart, where you can be assured of quality and authenticity. Buying from reliable sources ensures you get the best taste and nutritional value.

Conclusion

Incorporating organic Kodo millets into your diet is a simple yet effective step toward a healthier and more sustainable lifestyle. With their impressive nutritional profile, versatility in the kitchen, and eco-friendly cultivation, Kodo millets are truly a superfood for the modern age. So why wait? Make the switch today and experience the transformative benefits of this ancient grain.

For more tips on healthy living and organic products, explore KP e-Mart’s wide range of offerings. Let’s nourish our bodies and protect our planet — one millet at a time!

[amrita-mangal-19]

how to grow our wholesale manufacuter grain business

Growing a wholesale grain manufacturing business requires strategic planning, operational efficiency, market understanding, and strong relationships with buyers. Here’s a comprehensive guide:

1. Understand Your Market

Market Research: Study market demand, pricing trends, and consumer preferences. Identify which grains are in high demand, such as wheat, rice, barley, or specialty grains like quinoa or millet.

Target Audience: Define your customer segments, such as bakeries, food manufacturers, feed producers, or retailers. Understanding their specific needs helps you tailor your offerings.

Competitor Analysis: Analyze competitors’ pricing, distribution channels, and unique selling propositions (USPs). Identify gaps you can fill.

2. Build a Strong Supply Chain

Quality Sourcing: Partner with reliable farmers or cooperatives to ensure a consistent supply of high-quality grains.

Storage Facilities: Invest in proper storage facilities like silos with temperature and humidity controls to maintain grain quality.

Efficient Logistics: Optimize transportation routes to minimize costs and ensure timely deliveries. Building partnerships with logistics companies can enhance efficiency.

3. Develop a Diverse Product Portfolio

Value Addition: Offer value-added products like pre-cleaned, packaged, or organic grains to cater to niche markets.

Customization: Provide options for bulk packaging or private labeling to meet specific client requirements.

Innovation: Introduce new grain varieties or blends to differentiate your offerings from competitors.

4. Focus on Quality Assurance

Certifications: Obtain certifications like ISO, HACCP, or organic certifications to enhance credibility.

Consistent Standards: Implement quality control measures at every production stage. Test grains for purity, moisture content, and contamination.

Customer Feedback: Regularly collect feedback to identify areas for improvement.

5. Expand Marketing and Sales Efforts

Online Presence: Build a professional website showcasing your product range, certifications, and capabilities. Leverage social media and digital advertising to reach potential clients.

Trade Shows and Expos: Participate in industry-specific events to network with buyers and showcase your products.

B2B Platforms: List your business on wholesale platforms like Alibaba, Grainmart, or local trade directories.

Customer Relationship Management (CRM): Maintain a database of clients and regularly engage with them through newsletters, updates, or loyalty programs.

6. Form Strategic Partnerships

Collaborations: Partner with food processing companies, retailers, or exporters to secure long-term contracts.

Government Programs: Explore grants or incentives for agricultural businesses to reduce costs or expand operations.

Local Communities: Build strong relationships with local farmers and cooperatives to ensure a steady supply chain.

7. Invest in Technology and Innovation

Automation: Implement automation in sorting, packaging, and quality control to improve efficiency.

Data Analytics: Use analytics to track market trends, optimize operations, and predict demand.

Sustainability Practices: Adopt eco-friendly methods in production and packaging to appeal to environmentally conscious buyers.

8. Scale Up Operations

Geographic Expansion: Expand to new regions or countries with high demand for grains.

Production Capacity: Increase production by upgrading machinery or expanding facilities.

Financial Planning: Secure funding through loans, investors, or reinvested profits to fuel growth initiatives.

Conclusion

Success in the wholesale grain business lies in balancing quality, efficiency, and market adaptability. Focus on building trust with suppliers and clients, staying informed about market trends, and continuously innovating to stay ahead of the competition.

[sonarappliances1]

Sonar Appliances: The Best Commercial Atta Chakki Machine for Your Business Needs

In the world of flour production, having the right equipment can make all the difference. For businesses, be it mills or restaurants, efficiency, quality, and durability are key factors when it comes to choosing the Best Atta Chakki Machine. Among the myriad of options available, Sonar Appliances stands out as a leading brand in the commercial atta chakki market. In this article, we will explore the features, advantages, and why Sonar Appliances is your go-to choice for commercial atta chakki machines.

What is an Atta Chakki?

An Atta Chakki Machine is an essential tool for grinding various grains into flour, primarily wheat. This traditional Indian instrument has evolved into advanced machinery that meets the demands of commercial operations. Whether it's for making chapatis, bread, or other flour-based products, a high-quality atta chakki is required to ensure consistent quality and texture.

Why Choose Sonar Appliances?

Superior Quality and Durability

Sonar Appliances is known for its commitment to quality. Their Commercial Atta Chakki Machine are built with robust materials that ensure long-lasting performance even in high-capacity settings. The machines are designed to withstand the wear and tear of daily use, making them ideal for restaurants, catering services, and flour mills.

Advanced Grinding Technology

One of the standout features of Sonar Appliances' Atta Chakki Machines is their advanced grinding technology. They use high-grade steel and stone grinding plates, which not only provide a fine flour texture but also retain the nutrients of the grains. This is particularly important for health-conscious consumers looking for whole grain products.

Easy Operation and Maintenance

Sonar Appliances focus on user convenience. Their Atta Chakki Machine are designed with intuitive controls that make operation simple. Additionally, most models feature easy-to-clean mechanisms, ensuring that hygiene standards are met effortlessly. Regular maintenance is straightforward, allowing businesses to minimize downtime and focus on production.

Versatility

Sonar’s Commercial Atta Chakki Machine are versatile and can grind a variety of grains including wheat, millet, rice, and pulses. This adaptability makes them suitable for various business models, ranging from small-scale bakeries to large flour mills.

Energy Efficiency

In today’s environmentally conscious world, energy efficiency is a crucial factor for commercial appliances. Sonar Appliances designs their machines with energy-saving features that reduce electricity consumption without compromising performance. This not only benefits the environment but also helps businesses save on operational costs.

Excellent Customer Support

When investing in commercial machinery, having reliable customer support is paramount. Sonar Appliances offers comprehensive after-sales support, including installation, training, and troubleshooting. Their responsive customer service ensures that any issues are resolved promptly, allowing businesses to operate smoothly.

Conclusion

Investing in a Sonar Appliances Atta Chakki Machine is a wise choice for anyone looking to elevate their flour production processes. With their commitment to quality, innovative technology, and customer service, Sonar Appliances has established itself as a leader in the commercial atta chakki market. Whether you're running a bakery, restaurant, or flour mill, their machines will help you achieve consistent quality and efficiency.

Contact Us

India

Sonar Appliances

Visit: https://sonarappliances.com/products/Commercial/Sonar-Flour-Mill

Call Us: +91 9312248787

Mail At: Sonar2025@Gmail.Com

ADD- E-77, West Vinod Nagar, Near Mayur Public School,

Behind Mother Dairy, Patparganj, Delhi, 110092, India

[monkeyssalad-blog]

Julien Vallou de Villeneuve - Intense Man, 1852 by The History of Photography Archive Via Flickr: Maker: Julien Vallou de Villeneuve (1795-1866) Born: France Active: France Medium: waxed paper negative Size: 5 1/2" x 8 1/2" Location: France Object No. 2017.647 Shelf: A-45 Publication: Other Collections: Provenance: Photographies, Ader Nordmann, June 8, 2017, Lot 17 - Galerie Texbraun - Ancienne collection Humbert de Molard Rank: 614 Notes: Julien Vallou de Villeneuve (12 December 1795 in Boissy-Saint-Léger – 4 May 1866 in Paris) was a French painter, lithographer and photographer. Vallou de Villeneuve studied with Jean-François Millet, and started his career at the Salon of 1814, exhibiting images depicting daily life, fashion, regional costumes and nude studies. In 1826 he showed at the Salon ‘Costumes des Provinces Septentrionales des Pays-Bas’. He published in 1829 lithographs of Types des Femmes. In 1830 with Achille Devera and Numas, Maurin and Tessaert, he contributed to the compendium of erotica Imagerie Galante (Paris 1830). He developed an international following for his 1839 folio-sized lithographic erotic series Les Jeunes Femmes, Groupes de Tetes, depicting racy episodes in the life of young women and their lovers. From 1842 de Villeneuve took up photography, not long after its invention, as an adjunct and aid to his graphic work, producing some daguerreotypes but predominantly softly toned salted paper prints from paper negatives that enabled the retouching he employed for artistic effect. Following the method of Humbert de Molard, he fixed his prints with ammonia which avoided the bleaching of highlights caused in salt prints by hypo, and thus incidentally ensured the archival permanence of his prints, which survive today. He had many of his prints made by photolithographer Rose-Joseph Lemercier (1803–1887). In 1850 de Villeneuve opened a photographic studio at 18 Rue Bleue, Paris, where his subjects were 'academic studies', small prints of nudes as models for artists. He printed a series of these studies as ‘Etudes d’apres nature’, and many were published in La Lumiere, journal of the Society Francaise de la Photographie. There was also a ready market for his photographs of well-known actors in full costume posing against theatrical scenery. In 1851 he joined the Société héliographique. From 1853–1854 he was a founding member of the Société française de photographie (S.F.P.). Realist painter Gustave Courbet was introduced to Vallou de Villeneuve's photographs by fellow artist Alfred Bruyas during the 1850s and used them as source material for his paintings, in particular l'Atelier (1855) and Les Baigneuses (1853). In 1954, the 27th Venice Biennale presented a large-scale retrospective devoted to Gustave Courbet; one of the first major exhibitions devoted to the painter. Germain Bazin and Helene Adhémar (conservator, Department of Paintings at the Louvre) were the commissioners of ”A new century of vision" which gave an essential place for artistic creations of the Second Empire. Jean Adhémar, curator, stressed that "first photographers are almost all painters, especially under Napoleon III". The section on “The times of Courbet, Manet, Nadar" was one of the richest in both the number of works presented - forty - and the scope of the subjects: it articulated the parallel between the realistic vision of the painter and the photographer. This was thus the first to attempt to identify the model in the nude photography requested by Courbet of Bruyas and mentioned for the first time by Pierre Borel in 1922. A nude by Jacques Moulin (also exhibited) had previously been connected with the model in The Artist's Studio (L'Atelier du peintre): A Real Allegory of a Seven Year Phase in my Artistic and Moral Life (1855), by evoking the similarity of the models. But two photographs by Vallou Villeneuve, exhibited in the same section, where the model, Henriette Bonnion poses in an attitude similar to that in Courbet’s 'Bathers' (1853) and 'Artist's Studio' showed it likely (as subsequent studies have confirmed), that the Vallou model and not Moulin’s was used by Courbet. In 1855 Vallou de Villeneuve donated his prints to the Society Francasie de Photographie (S.F.P.). No photographs by him after this date are recorded and he died in Paris eleven years later. (source: Wikipedia) To view our archive organized by Collections, visit: OUR COLLECTIONS For information about reproducing this image, visit: THE HISTORY OF PHOTOGRAPHY ARCHIVE