Donald Pszczola

Donald E. Pszczola

With Halloween recently passed, I was reminded of one of my favorite childhood memories: that would be the disemboweling of a pumpkin (soon to be a jack o’lantern for our porch) and roasting the seeds for a special once-a-year treat that always seemed tastier than any pumpkin seeds you could buy in the store. (I’m sure a lot of people also share that memory … at least those that bought a real pumpkin and not those plastic ones.) And, of course, pumpkin seeds were a good source…Sometimes “getting seedy” can be a positive experience, as will be demonstrated by chia and a range of other seeds including hemp, flax, and pumpkin. Among their benefits, they can help impart nutritional value as well as a crunchy texture,pleasing appearance, and a somewhat nutty taste.

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About the Author

Food Technology magazine Senior Editor and key member of the Food Technology editorial staff for 26 years.
Donald Pszczola

In This Article

  1. Food Product Development
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