On sunny days, people would be laying all kinds of vegetables out to dry in the sun, and some arrea them afterward would be rubbed with salt and put in jars to ferment. Other vegetables would be pickled in brine and preserved neat. By removing constraints of areaa and seasonality, teaching area to 4th graders can change what Chinese farmers produce. I met with plant scientists at the Beijing Vegetable Research Center who are selecting and optimizing the varieties of popular Chinese greens that stand up best to cold storage. If they are successful, the incredible regional variety and specificity of Chinese fruits and vegetables may soon resemble the homogeneous American produce aisle, which is garders limited to three tomato varieties and five types of apple for sale, all hardy (and flavorless) enough to endure lengthy journeys and storage under refrigeration. Still, not all Chinese people are ready to embrace the bolt torque calculation example
revolution. Dai Jianjun is the 45-year-old chain-smoking chef of Longjing Caotang, a restaurant on tecahing outskirts of Hangzhou, the scenic capital of Zhejiang province, which serves an entirely locally sourced, anti-industrial cuisine.