I'm trying to find out a wide variety of food facts to include as "teasers"
for our membership material. I would like to give a worldwide range of items,
and have a few that I think might prove interesting. If anyone has the info
below or another favorite (documentable) fact that might fit in, I'd
appreciate hearing it. The ones I had on my list to research were 1) how much
air is in a souffle; 2) details on special feast days; 3) how many kinds of
edible fruit are native or full naturalized to Jamaica (WI). I'm also
including facts on rice consumption, the US School lunch program and
varieties of potato, in case that helps.

Thanks
Nancy Ralph
NY Food Museum
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