National Herb Day 2024 is on Friday, April 26, 2024: 420 WEED DAY. buying weed?

Friday, April 26, 2024 is National Herb Day 2024. National Herb Day Festival - St. Petersburg Area Chamber of Commerce National Herb Day Festival

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420 is recognized and celebrated nearly everywhere. No one really knows when it started I think some college in Colorado takes the credit for it. Some people give it out free, while many sell herb, and yes there are some edibles at the rallies. The reason the police generally don't do much is because there are simply to many people at the rallies and the rallies are generally peaceful and trouble free.

I've been to a few in Cali and my advice is to take your own herb but try some from others. Don't get stupid, respect the peaceful rally, obey laws (other than blazing), don't drive, and don't give police a reason to bust you by acting stupid or disrespectful. Most rallies have gone on for years and the police know it is peaceful and trouble free and they know that cannabis is nothing new and that most smokers don't cause trouble.

Good luck and have fun but you have months til 420. Of course 420 is each day, twice a day.

Does anybody know about Modern day Egypt?

Egyptian cuisine consists of local culinary traditions such as Ful Medames, Kushari and Molokhia, while sharing similarities with food found throughout the eastern Mediterranean like kebab and falafel.

Most Egyptians perhaps consider ful medames, or mashed fava beans, to be the national dish. Ful is also used in making Ta'miyya or Falafel (Arabic: طعمية – فلافل). Bread accompanies most Egyptian meals; local bread is called Eish Masri or Eish Baladi (Egyptian Arabic: عيش), a word which also means life.

Ancient Egyptians are known to have used a lot of garlic and onion in their everyday dishes. Fresh mashed garlic with other herbs is used in spicy tomato salad and is also stuffed in boiled or baked aubergines (eggplant). Garlic fried with coriander is added to Mulukhiyya (Arabic: ملوخية), a popular green soup made from finely chopped leaves. Fried onions are added to Kushari (Arabic: كشري), a dish consisting of brown lentils, macaroni, rice, chickpeas and a spicy tomato sauce.

Other popular dishes include Kebab and Kofta (Arabic: كباب وكفتة), usually of lamb meat, chops & minced meat on skewers grilled on charcoal. Egyptians are famous for stuffing spicy rice in vegetables like green pepper, aubergines, courgettes and tomatoes to make Mahshi (Arabic: محشي). Mahshi is generally rolled in grapevine leaves, Mahshi Warraq Enab (Arabic: محشي ورق عنب), or in cabbage leaves, Mahshi Koronb (Arabic: محشي كرنب). Shawerma (Arabic: شاورمة) is a popular sandwich of shreded meat or chicken, usually rolled in pita bread with Tahina sauce.

Although Ramadan is a month of fasting in Egypt, it is usually when Egyptians pay special attention to food in variety and richness, since the whole family would gather on the breakfast table just after sunset. There are several special desserts almost exclusive to Ramadan such as Konafa and Atayef (Arabic: كنافة وقطايف). In this month, many Egyptians will make a special table for the poor or passers-by, usually in a tent in the street, called Ma'edat Al Rahman (Arabic: مائدة الرحمن) which translates literally as Table of (God) the Gracious (Merciful).

Christians of Egypt, mainly Copts, observe fasting periods according to the Liturgical Calendar that practically extend to more than two-thirds of the year. The diet is mainly vegetarian. During this fasting, Copts will usually eat vegetables fried in oil as they avoid meat, chicken, dairy products including butter.

Egyptian food reflects the country's melting-pot history; native cooks using local ingredients have modified Greek, Turkish, Lebanese, Palestinian, and Syrian traditions to suit Egyptian budgets, customs, and tastes. The dishes are simple; made with naturally ripened fruits and vegetables and seasoned with fresh spices. The ancient Egyptian's diet consisted of a vast amount of grains, fish, vegetables, and fruits. grain offered an endless supply of food to the ancient Egyptians and could be stored with little spoiling. Fruits and vegetables were also a major part of the Egyptian's diet. Fish, just like grain, was a part of most Egyptian's daily diet. Eating fish was shunned by some of the upper class Egyptians, but it was popular with the masses. Meat (from land herds) was eaten by the common people only on special occasions because of the high price and scarceness of cattle. Honey was a great addition to the Egyptians diet, used for many different applications. It was commonly used as a substitute for sugar.

Egypt is a culinary adventure. The variety of Egyptian recipes is extensive, and utilizes many types of food. rice and bread form the bulk of Egyptian main courses, which may be served either as lunch or dinner. Egyptian cuisine is known for flavor and its use of fresh ingredients. The staple in every Arab's diet is a bread called aish (means life). For most Egyptians, meat is a luxury used in small amounts, cooked with vegetables and served with or over rice. Fava beans are also important in the diet. An Egyptian course would consist of soup, meat, vegetable stew, bread, salad and rice or pasta. Desserts consist of mostly fruit and sometimes pastry or puddings which can be drenched in honey as well as baklava (filo dough, honey, and nuts).

The variety of Egyptian recipes is endless. They go back a very long way. As a result of subsequent colonization, foreign influence is somewhat present, specially from the Turkish cuisine (it is understandable after more than 300 years of Turkish presence in Egypt). The "Pashas" living in Cairo mainly employed the natives as help and cooks. Their kitchen doors opened to us with their culinary secrets and, hence, Turkish food became part of ours.

Recipes gathered here are those known to the common Egyptian ,irrelevant of their origin. Their names in Arabic are the ones we all know and use. Ingredients used are very easily found in Middle East/Oriental specialty stores.

Ancient Egyptian Food and Drink The Egyptians were very secure in that the Nile valley always yielded enough to feed the country, even when famine was present in other nearby parts of the world. The Egyptian's basic food and drink, bread and beer, were made from the main crops they grew, wheat and barely. There were many types of bread ,including pastries and cakes. Since there was no sugar, honey was used as a sweetener by the rich, and poor people used dates and fruit juices. Egyptians liked strong-tasting vegetables such as garlic and onions.

They thought these were good for the health. They also ate peas and beans ,lettuce, cucumbers, and leeks. Vegetables were often served with an oil and vinegar dressing. Figs, dates, pomegranates and grapes were the only fruits that could be grown in the hot climate. The rich could afford to make wine from their grapes.

Ordinary people ate fish and poultry. On special occasions they ate sheep, goat, or pig; but there was little grazing land available so meat was expensive and most people ate it only on festive occasions.

Egyptians stored their food in jars and granaries. Fish and meat had to be especially prepared for storage. One method was salting. Another was to hang up the fish in the sun, which baked them dry.

In ordinary families the cooking was done by the housewife, but larger households employed servants to work in the kitchen and a chef - usually a man - to do the cooking. The Egyptians had ovens, and knew how to boil roast, and fry food. There were few kitchen tools: pestles, mortars, and sieves.

Do you know best Indian Herb to control Joint Pains?

HOLY BASIL (Ocimum sanctum) Contains ursolic acid, which significantly enhances detoxification and promotes a healthy inflammation response.*

TURMERICTURMERIC Unique curcumin phytonutrient complex, synergistic with green tea, significantly multiplying each herb's ability to promote healthy eicosanoid balance.*

GINGER Supercritical extract modulates both eicosanoid cascades and offers numerous anti-aging constituents*

GREEN TEA Proceedings of the National Academy of Sciences report green tea polyphenols exert a beneficial effect on healthy eicosanoid balance.* Major university database notes green tea contains 51 phytonutrients that promote a healthy inflammation response.*

ROSEMARY Dual extracts offer highly concentrated, full spectrum eicosanoid balance and support detoxification.*

I take Zyflamend and it has these in it. Does that help?

HU ZHANG (Polygonum cuspidatum) Richest known resveratrol source, with each daily serving delivering the approximate equivelant of six glasses of resveratrol-rich wine.

CHINESE GOLDTHREAD AND BARBERRY Unique berberine phytonutrient complex naturally promotes a healthy inflammation response.*

OREGANO Source of large number of phytonutrient modulators (31) according to USDA database.*

BAIKAL SKULLCAP Unique baicalin phytonutrient complex, naturally promotes healthy inflammation response.*