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 [log in to unmask] -----------== Posted via Deja News, The Discussion Network ==---------- http://www.dejanews.com/ Search, Read, Discuss, or Start Your Own