Please visit Annie's web page

Kaare: Hello Everyone

Annie: Ingredients for pressure cooked Audki Rice --2 c. brown rice, 1/2 c. sweet rice, 1/4 c. aduki beans, sea salt, 4 1/2 c. water

Annie: Soak the adukis overnight, wash rice , then add beans and rice together in a pressure cooker

Bill Neall: Isn't the soaking water too yin?

Annie: Bring the pressure cooker up to pressure and when it reaches pressure , turn it down to a smooth hissss Annie: Let cook for abut 50 minutes

Annie: Is it too yin?

Annie: While that is cooking , I thought we'd make a root vegetable dish called Nishime

Bill Neall: I think so...we usually throw it out...and start with fresh water

Annie: Maybe there's some controversy about the cooking water

Annie: I

Annie: I have always learned to use the aduki and lentil soaking water but not the chickpea soaking water-so maybe it depends upon one's condition

Annie: What do you think about that, Kaare?

Annie: I mean the soaking water?

Rebecca Gurland: I'll have to experiment with using the water, or not...

Kaare: I think it is best to throw out the soaking water

Bill Neall: Do you use a flame deflector under the pressure cooker...and are you using a gas stove

Annie: Well, Bill, if I use my Aeturnum pressure cooker then I use a flame deflector

bruce: Annie, maybe the East and West coast conditions are a little different:

Bill Neall: or else the bottom falls off

Annie: If I use my Silit PC, I don't use the flame deflector

Bill Neall: Pretty much the same except maybe colder...

Bill Neall: and we have more stuff available

Annie: Hi, Dax

bruce: How about using an Ohsawa pot and no flame deflector?

Dax: hello

Rebecca Gurland: With my newer gas stove, a deflector is not needed!

Bill Neall: with no lead...?

Kaare: I think in terms of time of pressure cooking it is better to have 40 minutes in the summer -hot months and 45 minutes in the winter-cold months

Annie: I never use the Ohsawa pot , so maybe someone can comment on it

bruce: Who makes that stove Rebecca?

Bill Neall: How does that work Rebecca?

Annie: Thanks, Kaare

Rebecca Gurland: iy's aMaytag

Kaare: I never use an Ohsawa pot either

Annie: Anyway, I thought we'd proceed with Nishime

Kaare: go ahead

Bill Neall: why don't you need a deflector with that Rebecca?

Annie: I usually soak a small postage stamp size piece of Kombu for about 15 minutes and then cut up my root vegetables

Rebecca Gurland: this pots are held a bit higher over the flame.

bruce: Stewart, are you still there?

Annie: Rutabaga, turnip, onion

Annie: Into smaller chunks this time of year.

Annie: One can also use other veggies such as hokkaido squash , daikon , carrots

Bill Neall: Yes, but doesn't that change the temperature?Yes, but doesn't that affect the temperature?

Kaare: smaller chunks means more yin style, right?

Bill Neall: Oops

Annie: Yes, Kaare

Annie: Weather has begun to get much warmer here, all of a sudden -- up to 75 yesterday and today

Rebecca Gurland: when the flame is down as low as possible, it's just right for pc

bruce: Stewart must be trying to focus on the recepe.

Annie: Don';t know about the West , though

Kaare: it is raining here

Rebecca Gurland: very dry in New England

Bill Neall: I'm seeing a little sun Kaare

Annie: Anyway , I usually place my kombu at the bottom of a pot and section the vegetables on top

Annie: One can also layer them on top of each other

Kaare: Why such a small amount of kombu?

Rebecca Gurland: is that a heavy pot w/ lid?

Bill Neall: Do you put the veggies in all at once?

bruce: It's Springtime everywhere above the equator, annie.

Annie: Place a small amount of water at the bottom and cover with a lid

Bill Neall: Probably because it gets bigger...I think it's a KI thing, Kaare...Patricia goes on about this all the time

Rebecca Gurland: now, how can you cook somethiing like this for different family types?

Annie: I usually just make some greens or boiled salad to add to my evening menu later on

Annie: Hello, Harold

Harold: Hello

Rebecca Gurland: now, how can you cook somethiing like this for different family types?

Harold: Hello

bruce: Hi harold.

Harold: Hi Bruce

Bill Neall: Harold, welcome

Annie: Anyway, as long as I mentioned steamed greens, we may as well fix those also

Harold: Thankyou Bill

Kaare: hello Harold

Harold: Kaare, hello!

Harold: Great Book!

Annie: Kale, bok choy, collards, are all good

Bill Neall: Annie, did you say how long you're cooking the veggies?

Bill Neall: Do you have any questions about the book Harold?

Harold: Many. But cooking is the subject for today.

Rebecca Gurland: there are great dandelion greens here now too

bruce: Harold, Annie is sharing recipies with us.

Harold: Good. I need new recipies!

Annie: Oops, sorry, the nishime depending on climate right now about 25 minutes, then at the end of the cookinig time sprinkle a small amount of shoyu and mix

Kaare: also very good for spring cleaning is curly dock

Harold: Annie, for regular use, do you prefer shoyu or tamari (and the reason)?

Annie: Let the veggies cook some more for about 6 or 7 minutes or until the water disappears

Annie: I always use shoyu

Harold: why Annie?

Bill Neall: Ohsawa Shoyu is the only kind that isn't pasturized

Annie: I usually use Johsen Shoyu

Harold: Michio pushes another kind, I think Mitoku

bruce: Let her shoyu,er I mean show you, harold. :-)

Harold: No, Johsen (his preference)

Bill Neall: Mitoku is his company

Annie: The KI pushes the Johsen

Harold: But I think he prefers what Annie stated, Johsen

Harold: right Annie

Annie: I've also used the Ohsawa

Harold: You can't go wrong with ohsawa, right?

Bill Neall: do you recommend using salt in cooking?

bruce: I not surprised that the KI is pushing his johnson!

Annie: No , you can't, Harold

Bill Neall: What's in a name?

Harold: quality

Annie: Using salt is important depending upon what

Harold: The best (mugi) miso is ----?

Bill Neall: We have a musical group out here called the Swinging Johnsons Bruce

Annie: I many times alternate between salt and kombu in cooking grains

Bill Neall: O-------a?

Harold: kombu in grains (as opposed to beans)??

Annie: Harold, the barlley miso aged over 2 years is supposed to be the best

Harold: Got it , Bill

Bill Neall: when would use salt in cooking and when would you use shoyu

Rebecca Gurland: it's wonderful to have so many varities of miso

Bill Neall: Hi MB...

Kaare: do you use salt in more dishes other than cooking grains

Harold: But what brand (miso) is preferable...thre are so many?

Annie: No, I use kombu in beans,

bruce: Well, don't let them run into the Sisters of Perpetual Indulgence, Bill! :-)

Bill Neall: True, Harold...a two person group...great fun

Annie: If I'm using kombu, I don't use the salt

Bill Neall: Aren't you a member of that group Bruce?

Annie: If I use salt, I don't use the kombu

Harold: interesting.

Sheri: Hi everybody....sorry I'm late!!!!

Kaare: hi Sheri and Michael

Harold: Hello Sheri

Annie: Harold, I try to use the Japanese misos, either Ohsawa or Mitoku

bruce: What's that Sister Boom-Boom?

Bill Neall: Hi Sheri, too yin or too yang?

Michael Bauce: Greetings Kaare

Annie: Mitoku is used by the KI and Pushed by them

Bill Neall: I like the Japanese misos better also

Annie: Hello, Michael

Harold: ok. over South River, etc. misos Annie?

Sheri: Running errands in town.....

Michael Bauce: Hi Annie

bruce: Greetings Michael.

Bill Neall: what about GE soybeans being used in the miso?

bruce: Hi Dax

Annie: South River is American, not that I have anything against it, but for healiing, it is recommended to use the Japanese

Harold: That is true Bill?

Michael Bauce:--bought some Dashi Kombu at Tokyo Fish Mkt that is excellent

bruce: Sheerii, baby!

Bill Neall: I've heard that the soybean trail is US to Japan and back to US...

Dax: hi bruce, i'm still here

Kaare: I think Miso Master is really good, they have improved a lot over the years and they are the only ones now using si-salt in the miso making Sheri: lol - hey bruce

Bill Neall: where does that come from MB

Bill Neall: where does that come from MB

Annie: The GE soybeans are scary

Michael Bauce: Japan--comes in 1 big slab

Annie: Thanks Kaare -- that's good to know

Bill Neall: what kind of salt do they use in the Japanese stuff?

Harold: Miso Master is good miso...I think they make a mellow light miso also

bruce: Glad you like it, Cher!

Annie: Miso Master is widelly available around here

Rebecca Gurland: I've heard that organic soybeans aren't GE. True?

Annie: In fact, I just bought the mellow light yesterday

Harold: One miso uses celtic sea salt...not sure of the name

Sheri: Miso Master is about all I can find here

Annie: I enjoy making a miso spread with it

Michael Bauce: My fave is Ohsawa Miso, buts its too much $$$

Bill Neall: well, maybe not, but a load of organic corn chips sent to Europe was rejected because of traces of GE corn...

Annie: The Shiro Miso that Gold Mine has is also delicious

Harold: I think you can buy in bulk (?) and hold the cost down

Michael Bauce: Rainbow in SF

Bill Neall: Michael, not at Rainbow...much cheaper and in bulk

Kaare: Oh, by the way, the FDA is now going around the country having public forums- check out your local news to find out when and show up and give them an earful about GE foods

Sheri: If I buy bulk - that's 4 lbs for one person!!! Lasts a long time

Michael Bauce: Rainbow sells miso, ume paste, plums, etc.. in bulk

Bill Neall: and plus Michael, when you've been macrobiotic over 7 years, you're supposed to cut down on the miso....

bruce: South River made with Kelic salt is masking inroads up here in 16 oz glass jars.

Kaare: They will be in Oakland May 12

Sheri: Is Rainbow a chain store?

Michael Bauce: I have it when I want/need it

Bill Neall: Kaare, that was from Joey, right?

Annie: Don't know , Sheri, not around here

Kaare: Yes

Michael Bauce: Rainbow+ only food collective in Bay Area

Bill Neall: Why is the FDA doing this...I don't trust them

Sheri: oh, I see.

Annie: We have a fairly good co-op and 2 decent natural food stores here.

Michael Bauce: co-operative rather

Annie: I wouldn't trust anything the FDA does

bruce: Will we have enough of what we need in May 2, 2000?

Michael Bauce: Corporate health-food stores have taken over

Bill Neall: You can order bulk Ohsawa miso from Gold Mine 800.475.FOOD

Kaare: Well, The FDA is in my estimation a trade organisation for the drug companies, agribusiness, food industry etc

Annie: We have 2 small health food stores not related to Corporations, as we are in a small town

Harold: In my city, a giant health food store (Wild Oats) came in and drove all the smaller ones out of business

Michael Bauce: too expensive, Bill; Rainbow is cheaper

Harold: actually, they bought most of the competition.

Annie: All of the natural food stores in my area are not corps

Michael Bauce: Same here Harold, except we have more than just Wild Oats

Bill Neall: Yes, michael, but for people who buy over $100 buck order they get wholesale prices on bulk

Sheri: We only have the small - family owned one here

Harold: what city is that?

bruce: Senator Dodd says there are Y2K problems on ships that transport oil.

Annie: That Wild Oats is trying to expand all over the place

Michael Bauce: Bay Area (CA)

Harold: They are headquartered in CO I think

Rebecca Gurland: I'm manager at a very small health food store, now big guys near us!Not yet!

Kaare: - corps-e - cadaverous corporations

Stewart Kerrigan: Wild Oats is here in South Florida

Sheri: Where are you Rebecca?

Bill Neall: Wild Oats and Whole Foods have been expanding for years now...they wipe out the community stores...not good

Harold: what's that Kaare?

Annie: There was a radio talk show about it a few weeks ago-- pushing their wares

Rebecca Gurland: In the north east corner of CT, near the University of CT

Michael Bauce: Real Foods has done significant damage in SF

Kaare: just a play on words

Annie: I'd rather stick to the small stores

Harold: I'm slow

Annie: if they're good

Sheri: Sounds like a good location!

Harold: There's always Mt. Ark and Goldmine

Bill Neall: Real Foods has been around for a long time...I don't think it's corporate...

Kaare: yep, support your local independent natural food stores

Sheri: Harold - those are the two I order from

paul campbell: Annie my wife Vicki would like to know what current the attitude is to green foods such as blue green algae etc,

Annie: Yes, I also do some mail order business, especially for bulk stuff and y2K prep

Harold: They are great, right Sheri? SOmetimes they have free shipping too.

bruce: Since many of the good that we are using currently come from overseas then If the USA's trading partners fall behind with their computors less goods and services might be available here next year at this time.

Rebecca Gurland: sometimes feel so "different" not many other macro people...

Sheri: Yes, they are very helpful, and quick to get the shipment out!

Annie: WEll, I think the Blue Green Algae fad has died down a bit , at least from what I've seen

Bill Neall: The Y2k thing, in my opinion, is just something for people to worry about and be distracted

Kaare: don't get me started on bg algae

Harold: Plankton salesmen

Michael Bauce: Kaare--even Christina does not use BGA now

Harold: They will call you at dinner time to sell their wares

paul campbell: I told her to expect an answer from you kaare Ha Ha

Annie: Bill, I'll you some websites about y2k --

Kaare: LOL

bruce: Just doing business as usual while the world crumbles around us?

Bill Neall: I think they could just use 1900 until they get everything fixed and who would complain?

Kaare: I agree with Bill - I think the YsK thing is all hyped up to distraction

Michael Bauce: I hope Y2K creates a big mess!!

Bill Neall: MB, what's Christina using instead...

Annie: Many programs will be lost if they use 1900

Kaare: If Y2K is a big as the hype indicates, then great we can use it

bruce: Horse and buggy bis fine for you then, Bill?

Michael Bauce: Don't know ...maybe MLM!

Bill Neall: It'll create big mess of what people have gathered...

paul campbell: Annie has there been any problems with b12 deficiency over there?

Annie: I think we have to think about fuel and food shipments, gasoline

Annie: Not that I am aware, Paul

Bill Neall: I agree with Kaare...it will teach us to use what we've learned about yin and yang and ourselves

Kaare: Just make sure you have 25 lbs of brown rice and learn about wild food foraging

bruce: If goods and services become harder to access I don't think that we'll be so concerned about how many of what nutrients we'll be gettingg.

Sheri:no extra cash, don't have to worry about that!!! LOL

Michael Bauce: 90% of all goods bought will be thru MLM in 5 years

Kaare: who sez Michael

Annie: Anyway, is anyone interested in cooking today?

Kaare: Carry on Annie

Bill Neall: we're cooking our brains

Michael Bauce: The New York Times

Harold: Why do I still never cook my rice without burning it?

paul campbell: Hey Annie , new chat title 'cooking for the yk2 problem'

Bill Neall: when did they say that MB?

Annie: I think a wise thing to do is to have some grains and beans and seaweeds stored for y2k

Michael Bauce: Feb or March Bill

Annie: Anyway, back to the task at hand

Annie: We were going to steam some kale

Annie: Very simple dish

bruce: Michael are you up or downline from here?

Bill Neall: do you have a copy hichael

Bill Neall: Michael

Michael Bauce: No Bill, read it in passing

Annie: Wash and chop fresh organic kale and place it in a steamer

Annie: I use a wooden bamboo type

Bill Neall: Do you boil the water first?

Michael Bauce: downline from what?

bruce: Steaming kale!

Annie: Place about 1 inch of water in the pot first

Annie: then bring it to a boil and steam for about 1-3 minutes

Michael Bauce: if you think about it, Bilol, we may be there already

Michael Bauce: Bill

bruce: Are you at the beginnig or the end of MLM, michael?

Annie: Bruce, I usually chop it into pieces - not too small

Harold: ok

Annie: Oh, Harold I thought you meant adding it to the ume, parsley, etc

bruce: Myriad, indeed!

Harold: No, Imeant after all of that.

Annie: I never use Ponzu, but again, on occasion it might add some variety

Michael Bauce: Sickening isn't it?

Harold: I see

Kaare: Hi Naomi

paul campbell: what is ponzu?

Michael Bauce: MLM that is

Naomi: Hi Kaare!

Kaare: yeah, what is ponzu

Annie: You might alternate ponzu and other dressings so you don't get into a rut

Harold: I always burn the bottom of my silit pressure cooker with my SG brown rice. Suggestions?

Annie: They sell a sauce called Ponzu --

Sheri: Love Kale...

bruce: Annie, do you usually get this variety of people talking in your cooking classes?

Annie: Harold , do you know what's in ponzu sauce?

Bill Neall: MB, it's the only way to support all the fish in the food chain

Harold: Yes, I use it all the time (Ponzu)

Michael Bauce: shoyu with BR vinegar, etc

Bill Neall: the way it exists today...

Annie: No, Bruce, I usually get people who are rank beginners to Macrobiotics

Harold: Wnat to know the ingredients?

Michael Bauce: You've got to be kidding Bill

Bill Neall: we need to develop an equal tit for tat economic system

Kaare: yes harold

Sheri: Annie: Well, I'm not sure about the mixture since I haven't used it in years

bruce: I thought you were saying they sell a scheme called Ponzi! :-)

Harold: Just a minute...dyslexic Harold will get a bottle and be right back...

Kaare: good, now what about the menu -Annie

Bill Neall: Think about it Michael, how is everybody in this society going to get enough to live on...more positions more jobs

Michael Bauce: bottle of what?

Michael Bauce: Phoney jobs that drive up the price of everything

Sheri: lol Michael - Ponzu

Annie: Okay, Kaare, so far we have rice with adukis, Nishime, steamed kale and I thought we' d make some dessert.

Kaare: Bill and Michael, quit talking in the back, pay attention!

Harold: Eden Brand. Ingredients (Ponzu): Shoyu, Rice Vinegar, Mirin, Barley Malt, Yuzu, and Sudachi Juices (citris)

Bill Neall: Right Michael...that's what I meant about the food chain

Michael Bauce: hehehe

Kaare: Thanks Annie

Sheri: As I do when I'm interpreting.......I'm flagging you down for your attention!!!! LOL

Bill Neall: I am paying attention Kaare...is it distracting?

paul campbell: do you guys know you can private chat by clicking twice on each others name?

Naomi: So about dessert..

Annie: This is called "Mock Banana Pudding with Parsnips from Amber Waves of Grain by Alex and Gale Jack >

bruce: Ponzu, sounds like a MLM knive selling scheme! Cuts through bolts! :-)

Rebecca Gurland: Harold, too much heat under pc?- not enough water?

Bill Neall: Don't want to do that Paul...

Annie: It is delicious and it's hard to stop eating it once you start

Annie: This is called "Mock Banana Pudding with Parsnips from Amber Waves of Grain by Alex and Gale Jack >Harold: Not sure Rebecca...I use low heat.

paul campbell: just a suggestion Bill :-)

Naomi: pen in hand, Annie

Harold: banannas?

Rebecca Gurland: Mock banana!! this sounds different

Harold: Are you a liberal Macro, Annie?

Annie: Here are the ingredients-- 1 c. of parsnips , 1/2 butternut squash, 1 c. apple juice, 1 cup water, pinch of sea salt, 1 cu. couscous, pre-cooked

Annie: NO BANANAS!!!!!!!

Bill Neall: I don't see the discussion as purely cooking here today...and it shouldn't be...

Sheri: Mock Banana - Harold

Harold: ok, you made your point (a conservative Macro)

Naomi: i still with you ,Annie!

Annie: Wash, and cut parsnips and squash and place in a p.c.

Rebecca Gurland: On my pc, aterneum, the heat has to be low enough so it's very quiet

bruce: Mock bananas in pajamas?

Harold: Keep it clean Bruce...this is a family chat!

Annie: Mix a c. of apple juice with a c. of water and pour this over the vegetables. Add a pinch of sea salt

Annie: Pressure cook for about 15 minutes.

Annie: Then you can either mash the vegetables or puree them in a pressure cooker.

Harold: I'm hungry

Naomi: yum yum

Kaare: Couuld you boil instead of pressure cook?

Sheri: Sounds tasty

Harold: in my silit, it would burn either way

Annie: When pureed, put back in a pot and add a small amount of couscous. Cover and let it simmer in the pureed squash until tender. Mix and serve individual serving bowls

Rebecca Gurland: Do you use a flame tamer?

bruce: I think it's a TV show for MB children, Harold! :-)

Annie: You can probably boil it also, but it's fast pc'd

Harold: I would eat it all, and there would be little left for anyone else.

Naomi: probbly wouldn't be as sweet, Kaare

Annie: Don't need a flame tamer as there is enough water

Harold: So, for me I will skip the recipie part about individual plates

Kaare: Yes, I feel boiling would be better if you want a more yin effect

Kaare: couls be, Naomi

Annie: It is very sweet and I once did eat all of it and my fingers were more orange the next day

bruce: Part o f the chat just disappeared!

Harold: Instead of boiling, what about a shot of Ponzu?

Kaare: I will try it at my next cooking class on Saturday

Annie: I think everyone will enjoy it , Kaare

Bill Neall: Gary, are you copying?

Naomi: we will have tis for dinner tonight, annie, Thanks! : Yep Bill

Bill Neall: I kept it Kaare...will send it to you

Annie: Some roasteed barley tea will go well after the pudding

Harold: IF I came Kaare, I would eat it all, so I will pass

Kaare: I will report back next Sunday on the response - I got it down Bill

Bill Neall: Gary...tired of working with mac to pc attachments?

bruce: I believe that Gary is Gone, Bill:

Harold: Sounds delicious Annie

Annie: That's great, Naomi - I've got my adukis soaking

Annie: I hope you all enjoy it

Sheri: Thanks Annie

Rebecca Gurland: thank you Annie!

Annie: You're very welcome, Sheri

Bill Neall: Annie, do you think roasted barley tea is too yang for frequent use?

Kaare: I am sure we will!

Harold: What about Akuki beans, Barley Malt, and a shot of Ponzu sauce for flavor?

Annie: Rebecca

paul campbell: Well done Annie

Annie: For flavor in what, Harold?

Harold: Ponzu has citrus, remember.

Bill Neall: Annie, you don't mention condiments?

Harold: very balanced....citrus and tamari

bruce: No, cooked just bright,Paul!

Annie: It may be, Bill, and for those folks as myself who are too yang , they might want to keep that at a minimum]

Dax: a question : what is the importance of using organic vegetables

paul campbell: ?

Harold: no chemicals

Harold: no pensticides

Annie: Oops , we didn't make gomashio but I suppose we could use some on the beans and rice

Bill Neall: Dax...more chi

Annie: I enjoy the black sesame seeds

Harold: 6:1, right Annie?

Bill Neall: how about pickle?

Kaare: Dax, doesn't support agribusiness and the destruction of the environment

Bill Neall: gee Harold, I think you might be too yang...

bruce: You mean no poisonous to humans chemicals Harold.

Harold: you can then balance out the 6:1 gomasio with Ponzu sauce, which contains Sudachi (citrus)

Dax: yes that's important kaare

Annie: And since my time is limited - we'll cut a few pieces of pickled daikon and since it 's strong--soak for agbout 15 minutes

Bill Neall: Harold, I think you'd eventually lose the contest...

Rebecca Gurland: soak in water to get off salt?

Harold: contest?

Annie: Yes, Rebecca

Bill Neall: What's the pickle good for Annie?

Harold: It is a moot point Bill, I already lost everything I own in put options recently

Annie: Pickle is good for intestinal flora and resoroing that bacteria

Bill Neall: of avoiding the abyss

Annie: Better digestion

Bill Neall: and gomashio?

Harold: 6:1

Dax: i would like to make pickle myself, any suggestions ?

Annie: Gomashio is balancing and restores minerals

Harold: 12:1?

Bill Neall: that sounds like a cliche Harold...a half dozen etc

Annie: Yes, Dax, You can cut up fresh daikon in rounds , also add some onion

Bill Neall: for you Harold, 24 to 1

Rebecca Gurland: quick pickles with ume juice is easy

Harold: If I go above 12:1, I might take up knitting and flowers

bruce: It's good to have a good quality salt on hand for starters, dax

Naomi: we are using more ume vinegar this time of year..since gomashio has the oil

Naomi: spring...lighter on the oil

Bill Neall: Scott will probably start chasing after you Harold

Annie: Mix together add a spinkling of ume vinegar and place in a salad press for a few hours

Sheri: Hahaha Bill

Annie: After you take the veggies out of the press, rinse off the vinegar

Harold: I tried making gomasio with flax seeds, and they bounced out of the pan when they heated up!

Dax: where should i store it annie

Bill Neall: pan too hot

bruce: I used to make hundreds of pounds of nuka pickles in L.A. in 81-84.

Annie: I never heard of gomasio with flax seeds

Harold: no, flax seeds jump, unlike sesame seeds....try it. It is amazing.

Naomi: the heat woulf probably damage the nutirnets inthe flax..

Annie: I use either black or tan sesame seeds