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  2. Waterman, Illinois - Wikipedia

    en.wikipedia.org/wiki/Waterman,_Illinois

    Waterman is a village in DeKalb County, Illinois, United States. The population was 1,433 at the 2020 census. [2] The village is known for the DeKalb Ag seed corn processing plant, now owned by the German company, Bayer. The "Waterman and Western" train line that operated in Lion's Club Park was a 1/3 scale train line with a 1/2 mile train line ...

  3. KWS Saat - Wikipedia

    en.wikipedia.org/wiki/KWS_Saat

    The capital letters "K," "W" and "S" in the name KWS stand for Klein Wanzlebener Saatzucht, which means seed breeding from Klein Wanzleben. The company's original headquarters were in Klein Wanzleben, an East German town located near the city of Magdeburg. Its main markets are in Europe, North and South America as well as Asia.

  4. Kohlrabi - Wikipedia

    en.wikipedia.org/wiki/Kohlrabi

    Kohlrabi has been created by artificial selection for lateral meristem growth (a swollen, nearly spherical shape); its origin in nature is the same as that of cabbage, broccoli, cauliflower, kale, collard greens, and Brussels sprouts: they are all bred from, and are the same species as, the wild cabbage plant (Brassica oleracea).

  5. Pointed cabbage - Wikipedia

    en.wikipedia.org/wiki/Pointed_cabbage

    Pointed cabbage Pointed cabbage in the field. Pointed cabbage (Brassica oleracea var. capitata f.acuta), also known as cone, sweetheart, hispi or sugarloaf cabbage is a form of cabbage (Brassica oleracea) with a tapering shape and large delicate leaves varying in colour from yellowish to blue-green.

  6. AOL Mail

    mail.aol.com

    Get AOL Mail for FREE! Manage your email like never before with travel, photo & document views. Personalize your inbox with themes & tabs. You've Got Mail!

  7. Sauerkraut - Wikipedia

    en.wikipedia.org/wiki/Sauerkraut

    Sauerkraut (/ ˈ s aʊ. ər ˌ k r aʊ t /; German: [ˈzaʊ.ɐˌkʁaʊt] ⓘ, lit. ' sour cabbage ') [1] is finely cut raw cabbage that has been fermented by various lactic acid bacteria. [2] [3] It has a long shelf life and a distinctive sour flavor, both of which result from the lactic acid formed when the bacteria ferment the sugars in the ...

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