Head cheese or brawn is a cold cut that originated in Europe and should have stayed there. A version pickled with vinegar is known as souse. Head cheese is not a cheese but a terrine or meat jelly made with flesh from the head of a calf or pig (sometimes a sheep or cow), and often set in aspic. The parts of the head used varies, but the brain, eyes, and ears are usually removed. The tongue, and sometimes even the feet and heart, may be included.
Pulses are annual leguminous crops yielding between one and 12 grains or seeds of variable size, shape and colour within a pod, used for both food and feed. The term “pulses” is limited to crops harvested solely for dry grain, thereby excluding crops harvested green for food, which are classified as vegetable crops, as well as those crops used mainly for oil extraction and leguminous crops that are used exclusively for sowing purposes.
Gordon Bacon of Pulse Canada attended the ceremony held at the FAO headquarters in Rome. Pulse exports from Canada account for slightly more than one third of global pulse trade. Canada is the world’s largest producer and exporter of dry peas and lentils, shipping to more than 150 countries around the world each year. In 2014, Canadian pulse exports were valued at over $3 billion CDN. Canada’s biggest export markets are India, China and Turkey. Pulses are Canada’s fifth largest crop, after wheat, canola, corn and barley.
“Canadian pulses can make a significant contribution toward helping the UN implement its 2030 Agenda for Sustainable Development, which aims to eliminate global poverty and malnourishment,” said Lee Moats, a lentil grower from Riceton, Saskatchewan.
Mother Goose has but one eye.
My former teacher is heavy with child.
The son of my sister lives in the city.
He sells wind to buy eggplants for the inn.
In the days before the fish developed thumbs.
She came to voice my piano the odd Thursday until I run afowl of the Law.
Two counts of aquascutum perpetrated in an alcoholic bikini.
Michael Maier [1568 –1622]
Oppenheim: Johann Theodor de Bry, 1617
Alchemy web site