Tuesday, March 04, 2008

On to week 3

Almost 3 weeks and the bananas are still green and hard. Had to buy new ones again. I'm sure I have more exciting things to say but I have kids fighting, as usual, so no time for more.

8 comments:

Miranda said...

I was checking in everyday for an update on the bananas...hahaha!

Hope you and the kids are well. Fighting...I know all about that.

liz said...

Maybe when your kids are older they can do a school science fair project on banana ripening. They can buy green and yellow bananas, organic and non-organic and track the ripening through a series of photos. And talk to professor Devin about pectin and starch (or whatever) and the science of banana ripening.

And then after you can take their science project and make banana bread. It would be educational and delicious!

Homer said...
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Devo said...

As far as I know, the difference between organic and non-organic bananas would not have an effect on the ripening process.

kristen said...

The process, no, but if the "organic" bananas were genetically different than the other bananas (with all the genetically engineered food we eat), there may be the propensity for ripening faster or slower. I might be making that up though

Though I did hear something recently about the fact that we may have a problem with bananas soon because all of the bananas that we eat(not sure about the organics) are genetically identical...and there is some sort of fungus that has been killing off crops in some countries. If it spreads between all banana producing countries, the variety of banana we eat could be completely annihilated.
I would be sad without bananas.

liz said...

Yes! I too have heard of the genetic vulnerability of the world's bananas - which is why I specifically did not mention comparing between varieties of banana - because I knew someone else would know and identify the impossibility of such an experiment!

Homer said...
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--Nathan-- said...

dont worry Norway has us covered... http://i-am-bored.com/bored_link.cfm?link_id=27759