I was blessed to enjoy that for breakfast this morning. Besides being purely green and white (both brilliant shades of each respective color), it was delicious.
I thought back to my breakfast as I sat here reading an article by Roger Haden for my Gastronomy class. The article mentions that broccoli has lost 75% of its calcium content since 1940, according to British researcher David Thomas. Haden credits modern agribusiness, artificial fertilizers and hydroponics.
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