Plants have sophisticated ways of communicating that challenge the traditional idea of them being passive and silent.

Research shows that plants can emit airborne chemical signals known as volatile organic compounds (VOCs) when attacked by herbivores or under stress.

Nearby plants can detect these signals and activate their own defense mechanisms in advance.

In recent years, studies have revealed that ultrasonic sounds—tiny clicks emitted by stressed plants—can be detected by certain animals and even other plants.

These sounds are not audible to humans but can carry biological information, especially under drought stress or physical injury.

Another groundbreaking discovery is the use of mycorrhizal fungal networks—sometimes referred to as the “Wood Wide Web”—which allow plants to send warning signals, nutrients, or allelopathic chemicals (that suppress competitors) to neighboring plants underground.

Together, these mechanisms reveal a rich, complex world of plant-to-plant communication, vital for survival and ecological balance.

It’s an emerging field that combines plant physiology, ecology, and even bioacoustics.

Sources:

- Karban, R. (2015). Plant Sensing and Communication.

- Gagliano, M. et al. (2012). "Acoustic communication in plants: Do plants chatter?"

- Simard, S.W. et al. (2010). "Mycorrhizal networks: mechanisms, ecology, and modelling."

SUPREME MUSHROOM TRUFFLE DEEP DISH

Ingredients:
1 deep-dish crust
2 cups mixed mushrooms (cremini, shiitake, portobello), sliced
2 cloves garlic, minced
½ cup caramelized onions
1 ½ cups shredded fontina or mozzarella
¼ cup heavy cream
1 tbsp truffle oil (plus extra for drizzling)
Fresh thyme or parsley
1 tbsp butter
Salt & pepper to taste

Instructions:
1⃣ Sauté mushrooms, garlic, and thyme in butter until tender.
2⃣ Stir in cream and truffle oil, simmer until thickened.
3⃣ Spread mixture into pre-baked crust, layer with caramelized onions and cheese.
4⃣ Bake at 375°F (190°C) for 25–30 min until golden and bubbly.
5⃣ Finish with a light drizzle of truffle oil and herbs. Serve rich and earthy!

Prep: 20 min | Cook: 30 min | Total: 50 min | Serves: 4

Churros with Chocolate Sauce

Ingredients:
- 1 cup water
- 2 tbsp sugar
- 1/2 tsp salt
- 1 cup all-purpose flour
- 2 eggs
- 1/4 cup vegetable oil (for frying)
- 1 cup sugar (for coating)
- 1 tsp cinnamon

For the chocolate sauce:
- 1 cup heavy cream
- 1 cup dark chocolate chips
- 1 tsp vanilla extract

Preparation Steps:
1. In a saucepan, combine water, 2 tbsp sugar, and salt. Bring to a boil.
2. Stir in flour until a dough forms. Remove from heat.
3. Let the dough cool slightly, then mix in the eggs one at a time until well combined.
4. Heat vegetable oil in a deep pan over medium heat.
5. Fill a piping bag with the dough and pipe 6-inch strips directly into the hot oil.
6. Fry until golden brown, about 2-3 minutes per side. Drain on paper towels.
7. In a bowl, mix 1 cup sugar with cinnamon. Roll warm churros in the mixture to coat.
8. For the chocolate sauce, heat heavy cream in a saucepan until simmering.
9. Remove from heat and stir in chocolate chips until smooth. Add vanilla extract.
10. Serve churros warm with chocolate sauce for dipping.

Prep Time: 20 mins | Cooking Time: 15 mins | Total Time: 35 mins
Calories: 250 kcal per serving | Servings: 8 servings

Suggested Pairings: Serve with a scoop of vanilla ice cream or fresh fruit for a delightful treat!

#churros #dessertlover #chocolatelovers

Mexican Cochinita Pibil – Slow-Roasted Pork

A Yucatan specialty, pork marinated in achiote paste, sour orange juice, and spices, wrapped in banana leaves, and slow-roasted until tender.

Ingredients (Serves 6):

* 1.5kg pork shoulder, cut into chunks
* 3 tbsp achiote paste
* 1 cup sour orange juice (or orange + lime juice)
* 4 garlic cloves, minced
* 1 tsp cumin
* Banana leaves for wrapping (optional)
* Salt and pepper

Instructions:

1. Blend achiote, citrus juice, garlic, cumin, salt, and pepper to make marinade.
2. Marinate pork overnight.
3. Wrap pork in banana leaves and roast at 160°C (320°F) for 3–4 hours until tender.
4. Shred and serve with pickled onions and corn tortillas.

Mexican Tip:
If banana leaves are unavailable, use foil and baste regularly.

Innovation is shifting into high gear—and this time, it’s driven by students.
Meet Zem, the electric car created by students at Eindhoven University of Technology. It doesn’t just run on solar energy—it actively captures carbon dioxide while driving.

With 3D-printed recycled parts, built-in solar panels, and a filtration system that absorbs up to 2 kg of CO₂ over 20,000 miles, Zem is more than a vehicle—it’s a glimpse of a planet-healing transport future.

Clean energy. Cleaner air. Smarter design.
See how students are leading the green revolution —

#ZemCar #CleanTech #SolarPowered #StudentInnovation #GreenFuture