2 Chainz Prefers Vegetables From His Backyard Garden

Perhaps surprisingly for someone on the brink of dropping his sixth studio album, 2 Chainz isn’t stressed in the slightest. In fact, he’s feeling better than ever. Over the past six months, the rapper’s been dialing in a healthier lifestyle, which he credits for making him feel on top of his game. (Despite a ridiculous sleep schedule—the man behind “I’m Different” typically goes to bed at 7 a.m.)

GQ recently caught up with 2 Chainz to chat intermittent fasting, his backyard garden, the one food he wishes he’d eat less.

GQ: What time does your day start?

2 Chainz: My day begins at night because I’m an artist, and I’m up all night. I literally go to sleep about 6:30 or 7:00 every morning. I spend my nights recording, in my man cave of sorts. I’m an only child, and I don’t really consider myself having best friends after my father passed. So, it’s a lot of “me time” at night. My engineer hangs with me, his name’s Nolan, and I appreciate him. And of course my dog named Trappy, he’s my emotional support animal. We go everywhere together; he’s about 5 years old.

Anyway. The day technically starts once I wake up around 12:30 or 1 p.m.

What’s the first thing you do when you wake up in the afternoon?

I drink a bottle of water. Then, I go to the gym on an empty stomach. After the gym, I like to get my protein in because I do a hard workout, so that’s important. My smoothie contains a plant-based protein, cinnamon, and powdered peanut butter. By the time I have it, I’m starving. It’s the first thing I put into my body during the day because I do this thing called intermittent fasting, so I’m only eating for an 8-hour period while I’m awake. It just really attacks whatever fat you have.

Then do you have another meal right after that?

Yeah. So I get home, and I’m big on protein and vegetables. I’m working with LG, and they got me this oven that has a built-in air fryer, which is great. I eat salmon sometimes. I’m also really big on what I like to call my Tity Boi turkey burgers—I eat them all of the time and I have them at my restaurant. It’s a ground turkey patty mixed with feta cheese and spinach with lettuce, tomato, red onion, pepper jack cheese.

Is there anything you don’t eat?

I don’t eat beef. I don’t eat pork. I love greens and I love beans. I don’t eat candy. My dad was a diabetic. A lot of the things that I’ve been doing, it’s been a habit. The intermittent fasting is new, but as far as the foods that I’m eating—I’ve been this way. I also grow a lot of stuff because we have a garden out back. I ate okra yesterday that we got from the garden, and I’ve also got bell peppers and mint back there

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Victory garden harvest at southern Alberta museum yields nearly 1,300 pounds of vegetables



a man standing next to a pile of hay: Volunteers get their hands dirty to harvest potatoes and carrots at the Heritage Acres Farm Museum near Pincher Creek, Alta. on Saturday.


© Eloise Therien / Global News
Volunteers get their hands dirty to harvest potatoes and carrots at the Heritage Acres Farm Museum near Pincher Creek, Alta. on Saturday.

Around four months ago, staff and volunteers at Pincher Creek’s Heritage Acres Farm Museum held a sod-turning ceremony at its first-ever victory garden project. Fast-forward to Saturday, and the benefit of a hard summer’s work were reaped as nearly 1,100 pounds of potatoes and 180 pounds of carrots were harvested.

“Victory gardening” refers to the practice of gardening to support the community, originating during the First and Second World Wars to aid with food supply for troops overseas.

According to board vice president Anna Welsch, the idea for the garden came about while the museum was closed due to COVID-19.

“Being that we’re a farm museum and an agricultural community… this was our opportunity to hopefully take away some food insecurities from our local community,” Welsch explained.

Read more: Lethbridge garden centres experience boom in summer sales amid COVID-19

In sticking with their roots, antique equipment was used in the harvesting process, along with the hands of a more than a dozen volunteers.

“The interesting thing is our potato [harvester],” executive director Jim Peace said. “That tractor is a 1945 McCormick, and the potato digger was built in England at the turn of the century, so it’s been part of the collection here at Heritage Acres for years. It would have been originally pulled by a horse.”

According to David Green, coordinator for the Family Community Support Services for Pincher Creek, the food bank didn’t have the resources to take fresh produce until recently. Now, the new Pincher Creek Community Food Centre has the ability to store more varieties of food.

Read more: Heritage Acres Musuem plants victory garden to support Pincher Creek food bank

“We’re making the transition to the new organization in a fiscally sound manner, they’re in good shape financially” he said.

Green adds although there hasn’t been a significant spike in need for the food bank services, they are consistently serving the community. He says a lot of people, not only Heritage Acres, have stepped up to increase donations through the pandemic.

“We’re very thankful to the community, both individuals and corporations.”

With such an increase, Peace says the choice of vegetable will allow them to donate in stages to suit the food bank’s needs.

“We picked potatoes and carrots because they store well,” Peace explained. “We have a heated Quonset, so we can actually bag them and provide them to the food bank [as we go].”

On top of the the potato and carrot donation, the museum says they have received around 1,500 pounds of hamburger through cattle donations from the Southern Alberta Livestock Exchange, Dewald Livestock, Larson Custom Feeders, and Big Sky Feeder Association in conjunction with the Chinook Breeder Co-Op.

Pincher Creek is located approximately 100 kilometres west of Lethbridge.

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Vegetables From North GA’s Garden Feed Lumpkin County Students

DAHLONEGA, GA — As school nutrition director at Lumpkin County Schools, Julie Knight-Brown learned some surprising news about elementary school children.

“The little kids love radishes,” Knight-Brown said. “One of the parents thanked the café manager at Long Branch Elementary for introducing her children to radishes. She said, ‘They loved them.'”

Fresh radishes, tomatoes, onions, and an assortment of herbs were a few items the University of North Georgia supplied the school system this summer and into the fall. The vegetables and herbs were grown and harvested from the gardens at the Vickery House and Appalachian Studies Center on University of North Georgia’s Dahlonega Campus. The fresh produce was delivered to Lumpkin County Schools and has been integrated into school lunches.

“We started in July and harvested on a weekly basis,” said David Patterson, associate professor of biology who spearheaded the project.

Knight-Brown said some produce such as cherry tomatoes and radishes have been a “featured” vegetable at a school or offered as a side dish in the cafeteria. Other items such as onions were incorporated into other meals while herbs were used for their flavor.

A portion of the summer produce was frozen for future use, which helped the school’s finances this academic year. Knight-Brown explained the school nutrition program’s budget has suffered because of the COVID-19 pandemic. She said the donations from the University of North Georgia’s gardens happened at an optimal time.

“All school nutrition programs are facing the same financial dilemma,” Knight-Brown said. “We will happily take any donated fresh produce.”

Lumpkin County Schools is not the only beneficiary of the Hometown Harvest program. University of North Georgia students in need of service-learning hours can get their hands dirty in the gardens. Patterson said between five and 10 students helped harvest the produce this summer.

Two more students, Amelia Arthur and Zach Pilgrim, have been involved in a precision agriculture research project funded by University of North Georgia’s Center for Undergraduate Research and Creative Activities. The primary objective was to test the impact of a precision agriculture system in small-scale gardens as a means for increasing food production for students in need.

“They took the garden from seed to production,” Patterson said. “They also collected the data, which we are analyzing now.”

In the meantime, the gardens have been turned to produce fall vegetables for Lumpkin County Schools. Leafy greens and broccoli seeds have been sown. The only missing element this fall is more volunteers.

“The gardens at the Vickery House have always been viewed as an heirloom garden,” Patterson said. “But now we have determined how to integrate consistent food production with seed-saving techniques. Now we need more University of North Georgia and community involvement.”

He said some volunteer opportunities could be as simple as watering the garden or turning over the compost. Pulling weeds may take a little more effort and knowledge, Patterson said.

“Some students may have trouble knowing the difference between an onion stem and a weed, but we are there to

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As wildfire smoke and ash linger, are garden vegetables safe to eat?

CORVALLIS – Fruits and vegetables in the garden that have been showered with ash from wildfires should be safe to consume, according to Oregon State University Extension Service experts.

Rinsing the produce outside and then again in the kitchen sink will help remove ash and the particulates that accompany it, according to Brooke Edmunds, associate professor and Extension community horticulturist in the OSU College of Agricultural Sciences.

Ash and smoke are unlikely to penetrate fruit and vegetables, Edmunds said. However, safety becomes more of an issue the closer you are to a fire. Note how much ash collected on your produce and the health of your plant to make a determination

“Use your best judgment,” Edmunds said. “If your garden has a heavy layer of ash or is located near a structure that burned, the risk is higher. Burning buildings contain different toxins than a forest.”

In addition to rinsing, Edmunds advised peeling produce like tomatoes, apples and root crops and stripping the outer leaves of lettuces and other greens. For a more thorough cleaning, soak vegetables and fruits in a 10% white vinegar solution (one teaspoon vinegar to three cups water), which can lift soil particles off vegetables like kale, Swiss chard, savoy cabbage and fruit like peaches, apricots and nectarines.

Avoid going outside to harvest while smoke lingers, Edmunds said. When air quality improves, wear a mask (an N95 is best, but if you can’t find one due to the shortage, wear a cloth one with a filter) to help filter any residual ash. You can find the latest air quality information at AirNow. Avoid tracking ash into your house on shoes by removing them outside. Clothes can also carry smoke and ash into the home, so change and launder them as soon as coming inside. And don’t forget to wash your hands.

Food inside your home

If fire comes close to your home, think about taking additional precautions with food said Lynette Black, associate professor in the Department of Public Health and Human Sciences. Smoke, fumes and heat affect food even if the home seems well sealed. Smoke can enter through the smallest openings, including around windows and doors.

In those conditions, Black recommends replacing:

  • Food stored at room temperature like potatoes, fresh fruit and vegetables and dried fruit in open containers in cabinets and on shelves.
  • Food such as meats and dairy products in refrigerators and freezers that have been contaminated – fumes can enter through seals that may not be airtight. If food has an off-flavor or odor when it’s prepared, toss it. Always err on the side of caution.
  • Food packaged in cans or jars that have been exposed to temperatures over 95 degrees.
  • Cans that are split or ruptured or have visible signs of damage.

Food in metal cans that are commercially sealed, undamaged, unopened, waterproof and airtight can be considered safe once they’re disinfected. First scrub the can with detergent and then submerge it into a mixture of chlorine bleach and water.

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