The Gophers will play without its top running back against Michigan State on Saturday.

Darius Taylor was listed as out on Minnesota’s unavailability report for the 2:30 p.m. kickoff at Huntington Bank Stadium. The junior from Detroit picked up an undisclosed injury before the Iowa loss last weekend and played only three snaps against the Hawkeyes.

Minnesota will also be without role-playing receivers Logan Loya and Kenric Lanier against the Spartans. Loya also missed the Iowa game, while Lanier’s issue is new.

The Spartans have a litany of their own issues and will also go on without its top tailback Makhi Frazier and fourth-leading receiver Christon McCary.

The Gophers defense will be without defense backs Garrison Monroe and Mike Gerald; they have been dealing with ailments for weeks. Cornerback John Nestor, who left the Iowa game with an injury, was not listed on the report, portending him bouncing back to play against Spartans.

For Taylor, this will be his third full game lasted as out. He was injured early against Northwestern (La.) State and missed the California and Rutgers game, before a limited return against Ohio State at the beginnining of October.

Minnesota’s other key inactive players are linebacker Jeff Roberson and defensive tackle Theorin Randle, along with others.

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By KIKI SIDERIS

Don’t let your Halloween pumpkin haunt the landfill this November.

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More than 1 billion pounds of pumpkins rot in U.S. landfills each year after Halloween, according to the Department of Energy.

Yours doesn’t have to go to waste. Experts told us your pumpkins can be eaten, composted or even fed to animals. Here’s how.

Cooking with pumpkin waste

If you’re carving a jack-o’-lantern, don’t throw away the skin or innards — every part is edible.

After carving, you can cube the excess flesh — the thick part between the outer skin and the inner pulp that holds the seeds — for soups and stews, says Carleigh Bodrug, a chef known for cooking with common food scraps. You can also puree it and add a tablespoon to your dog’s dinner for extra nutrients. And pumpkin chunks can be frozen for future use.

“The seeds are a nutritional gold mine,” Bodrug said. They’re packed with protein, magnesium, zinc and healthy fats, according to a 2022 study in the journal Plants.

FILE – Children visit a pumpkin farm ahead of Halloween in Warsaw, Poland, Oct. 29, 2024. (AP Photo/Czarek Sokolowski, File)

One of Bodrug’s recipes involves removing the seeds, rinsing and roasting them with cinnamon for a crunchy snack or salad topper. Then you can use the stringy guts to make a pumpkin puree for muffins. This version differs from canned purees in grocery stores — which typically use a different type of pumpkin or squash — because carving pumpkins have stringier innards and a milder flavor. A carving pumpkin’s guts can still be used for baking — you’ll just have to amp up the seasoning to boost the flavor.

If you don’t want to eat your pumpkins, you can donate them to a local farm, which might use them to feed pigs, chickens and other animals.

Edible parts should be collected while you’re carving and before it’s painted, decorated or left on your porch for weeks. Paint and wax aren’t food-safe, and bacteria and mold can grow on the skin in outdoor climates.

Once you’ve cooked what you can and donated what’s safe to feed, composting the rest is the easiest way to keep it out of the landfill.

“That way, even though they’re not safe to eat, they can still give back to the earth,” Bodrug said.

Composting at home or donating to a farm

Composting pumpkins keeps them out of methane-emitting landfills and turns them into nutrient-rich soil instead. You can do this at home or drop them off at a local farm, compost collection bin or drop-off site.

FILE – Pumpkins sit at the Tougas Family Farm on Oct. 5, 2025, in Northborough, Mass. (AP Photo/Charles Krupa, File)

“A large percentage of what ends up going to the landfill is stuff that could have been composted,” said Dante Sclafani, compost coordinator at Queens County Farm in New York. “So even just cutting down something like pumpkins could really help curb how many garbage bags you’re putting out every week.”

Before composting, remove any candles, plastic, glitter, or other decorations — they can contaminate the compost. A little glitter or paint won’t ruin the pile, but it’s best to get it as clean as possible before tossing it in. Then, chop up the pumpkin in 1-inch pieces so it can break down easier.

“Pumpkins are full of water, so it’s important to maintain a good balance of dried leaves, wood chips, sawdust, shredded newspaper, cardboard, straw — anything that’s a dry organic material — in your compost bin,” Sclafani said. If you don’t maintain this balance, your compost might start to stink.

According to the Environmental Protection Agency, a healthy compost pile should include a mix of “greens” — like pumpkin scraps and food waste — and “browns” like dry leaves, straw or cardboard, in roughly a three-to-one ratio. That balance helps the pile break down faster and prevents odors.

And if your pumpkin’s been sitting on the porch all month? That’s actually ideal. “It’s never too far gone for compost,” Sclafani said. “Even if it’s mushy or moldy, that actually helps, because the fungus speeds up decomposition.”

“Composting anything organic is better than throwing it out because you’re not creating more refuse in landfills, you’re not creating methane gas,” said Laura Graney, the farm’s education director.

Graney said autumn on the farm is the perfect opportunity to teach kids about composting since it gives them a sense of power in the face of big environmental challenges.

“Even though they’re little, composting helps them feel like they can make a difference,” Graney said. “They take that message home to their families, and that’s how we spread the word.”

The Associated Press’ climate and environmental coverage receives financial support from multiple private foundations. AP is solely responsible for all content. Find AP’s standards for working with philanthropies, a list of supporters and funded coverage areas at AP.org.

By Gretchen McKay, Pittsburgh Post-Gazette

When it comes to leafy green vegetables, cabbage sometimes gets a bad rap because, woof! It can really stink up your kitchen if you don’t cook it just right.

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The sulfur in the leaves that gives the humble, cruciferous veggie its characteristic pungent taste breaks down during cooking, releasing a strong, rotten egg-like smell that spreads and lingers. It’s especially odorous when boiled.

Large heads of cabbage also can crowd out other vegetables in your refrigerator crisper, and, thanks to its high water content, can spoil in just a few days if improperly stored.

That puts the vegetable on the bottom of the grocery list for some home cooks, despite its wide availability, versatility, health benefit and affordability. (Common green cabbage can often cost less than $1 a pound.)

A new variety developed by Row 7 Seed Co. aims to put cabbage higher on your shopping list and just maybe make it a centerpiece at mealtime. Dubbed Sugarcone cabbage, it just made its debut at Whole Foods markets across the U.S.

A trusted staple

Cabbage — which belongs to the plant family of brassicas — has fed people through both good times and bad since antiquity.

One of the world’s oldest vegetables, the leafy green is thought to have been cultivated in the Mediterranean around 4,000 years ago. The Romans brought it north to England when Julius Caesar invaded in 55 B.C., and by the Middle Ages, it was a popular food for peasants since it was easy to grow.

First brought to the Americas by French maritime explorer Jacques Cartier in 1541, it became an important staple for early European settlers in the New World because it was both inexpensive and nutritious. By the 18th century, it was a common garden crop and culinary workhorse.

Crunchy when raw and tender and sweet when roasted, cabbage is as good a supporting actor in salads and stir-fries as it is in soups, casseroles, braised dishes and wrapped around a mixture of meat and rice in galumpki.

Sugarcone — which resembles a giant ice cream cone — is bred to naturally contain more sugar. That makes it sweeter than standard, spherical cabbage, and creates thin and delicate lettuce-like leaves that are both juicy and crunchy.

Sugarcone is also a lot smaller (and cuter) than those hefty, cannon ball-sized green cabbages most of us grew up with. Most weigh between 1 and 2 pounds, which makes it easier to store in the fridge and cuts down on waste and leftovers.

Pointed cabbage, which is also known as cone, sweetheart or hispi cabbage, has been around for decades. But it’s only been embraced by chefs in the last decade or so as a great-tasting ingredient that shines in a leading role.

“It’s been an underground cult following in the food community,” says Liz Mahler, chief operating officer for Row 7 Seed Co.

One of its early fans was acclaimed farm-to-table chef Dan Barber, who opened the restaurant Blue Hill at Stone Barns in New York’s Hudson Valley in 2004 along with his family.

So when Row 7 — which Barber founded in 2018 with plant breeder Michael Mazourek and seed farmer Matthew Goldfarb — was looking to add to its roster of “democratized” vegetables that thrive both in the kitchen and the field, cone head cabbage seemed like a logical choice.

Already popular in London and other European cities, “it’s also making its way into farmers markets in the U.S.,” Mahler notes.

Yet there was one caveat when the seed company started its first trials earlier this year at farms in Massachusetts and New York: making it mainstream. After all, Barber is a recognized advocate for the “seed-to-table” movement.

“We wanted to source a variety that wasn’t just for white tablecloth restaurants,” says Mahler, “but one that home cooks could also enjoy and experience.”

A lot of the cabbages grown today have been bred to hold up for transport on trucks, says Mahler, with firm and dense heads and tough outer leaves that protect the inner head during travel. That single-minded focus on durability has led to cabbage losing its flavor.

Sugarcone cabbage, which is both sweet and tender, is “a gentle rebuke to everything we’ve accepted about what cabbage should be,” according to its creators.

“We just saw this potential as something delicious and special and transformative in [the] cabbage space, which is a little sleepy and can use some excitement,” says Mahler.

The seeds are sourced from an independent seed company in the Netherlands that leads in cabbage breeding and is known for developing vegetables with flavor and resilience. Regional organic growers include Plainville Farms in Hadley, Mass., Row by Row Farm in Hurley, N.Y., and Spiral Path Farm just north of Carlisle, Pa.

What growers appreciate about Sugarcone cabbage, says East Coast produce manager Larry Tse, is that it’s a small cabbage. That makes it easier to harvest, and helps with weed control because it can be planted more densely, “in a sea of cabbage.”

That, in turn, helps cut down on labor, though learning how to harvest the cone-shaped heads can initially be challenging.

Sugarcone is also a fast grower — it matures in about 70 days after being planted — which means it can be harvested three or four times a year.

“And it’s a fun variety for growers” who are used to round cabbages, says Tse. “They love the shape” as much as the taste.

Launched in mid-September, Sugarcone cabbage is currently available at more than 300 Whole Foods Market stores across California, Texas, the Northeast and the Mid-Atlantic, including in Pittsburgh. Depending on sales, they’re hoping to scale it to more retailers in 2026.

At $2.99 a pound, it’s a little more expensive than other specialty cabbages like Napa or Savoy (and way more expensive than green cabbage) but the flavor makes it worth it, says Mahler.

“We pay our growers to be able to take a risk on a new crop,” she notes, “and we also want to make sure everyone on the team is well compensated.”

But at least you get a bang for the buck: Low in calories, salt and sugar, the leafy vegetable is high in fiber and antioxidants, and just one cup contains 85% of your recommended daily value of vitamin K and 54% of the vitamin C.

Thanks to its fine texture, it’s also very versatile. You can shave it raw into a salad or slaw; stuff the leaves with rice or meat; or ferment it into sauerkraut or kimchi. But the best way to enjoy it may be to simply roast some with a little butter until the leaves char and caramelize.

In bringing the cabbage to Whole Foods, its creators hope to bring excitement to the market and encourage consumers to try new vegetables.

A lot of what is pushed out to market is about high yield and uniformity, says Tse.

“We’re not necessarily looking for those things. We want things that taste good, and we work with our growers every step of the way and support them. That makes these varieties really come alive.”

Says Mahler, “We love bringing new, delicious and joyful vegetables into the world.”

Sugarcone Cabbage Wedge with Dill Yogurt

PG tested

If you’re trying to get someone to try cabbage, this is the dish to start with. It’s easy to make and just so incredibly tasty. I may never have enjoyed a vegetable more — after one bite, I ended up eating an entire half cabbage while standing at my sink.

The herbed yogurt is a lovely finishing touch but it’s not necessary.

1 head Sugarcone cabbage

3 tablespoons butter

2 garlic cloves, minced

1 sprig thyme

1 sprig rosemary

2 tablespoons mirin

1 teaspoon salt

1/2 teaspoon white pepper

1/2 cup thick Greek yogurt

2 tablespoons fresh chopped dill, plus sprigs for garnish

Preheat oven to 375 degrees.

Cut cabbage in half lengthwise, then trim the rounded sides so each half sits flat.

In large saute pan, melt butter with garlic, thyme, rosemary, mirin, salt and white pepper. Spoon this mixture generously over the cut sides of the cabbage, allowing it to soak in.

If saute pan is oven-safe, transfer it directly to the oven; if not, transfer the cabbage to a sheet pan, cut side up.

Roast for about 1 hour, flipping halfway through and basting with pan juices as it cooks.

For a clean, sliceable wedge with a meatier texture, let the roasted cabbage cool, then press it between parchment-lined sheet pans with a heavy weight on top. Refrigerate for several hours or overnight. To serve, reheat at 375 degrees for 15-20 minutes, until lightly crisped.

Mix the yogurt with chopped dill. Cut the cabage pieces in half, then top each piece with a spoonful of the dill yogurt and a sprig of dill.

Serves 4.

— Row 7 Seed Co.

Vietnamese Chicken Salad with Sweet Lime-Garlic Dressing

PG tested

There’s a reason why I so often reach for a Milk Street cookbook when I’m playing around with a new ingredient. The recipes are always straightforward, and delicious.

This recipe, which levels up that grocery store rotisserie chicken that so effortlessly feeds your family on weeknights, is a classic example. It comes together quickly and packs a punch of awesome flavor.

1/3 cup lime juice, plus lime wedges for serving

3 1/2 tablespoons fish sauce

1 1/2 teaspoons white sugar

2 medium cloves garlic, minced

1 small red onion, quartered lengthwise and thinly sliced

3 cups cooked shredded chicken

4 cups shredded cabbage

4 medium carrots, peeled and shredded on the large holes of a box grater (about 2 cups)

3 medium jalapeno peppers, stemmed, halved lengthwise and thinly sliced

1 cup lightly packed fresh basil

1 cup lightly packed fresh cilantro leaves

1 1/2 cup roasted, salted peanuts, roughly chopped

In small bowl, stir together lime juice, fish sauce, sugar and garlic, until the sugar dissolves.

Add onion and let stand for 10 minutes, stirring occasionally.

In large bowl, toss together chicken, cabbage, carrots, jalapenos, basil and cilantro.

Pour on red onion-dressing mixture and toss.

Toss in half the peanuts, then transfer to a serving bowl.

Sprinkle with the remaining peanuts and serve with lime wedges on the side.

Serves 6.

—”Milk Street Shorts: Recipes that Pack a Punch” by Christopher Kimball

Vegetable Minestrone with Pasta

PG tested

This recipe from Lidia Bastianich’s latest cookbook, which goes on sale Oct. 13, makes a big pot of soup. But it freezes well.

I omitted the pork butt for a vegetarian version of this hearty soup. I didn’t have elbow macaroni on hand so added the pasta from a box of Kraft Macaroni & Cheese, and also took the shortcut of using canned cannelini beans instead of dried. The pesto added at the end really elevates the flavor to the next level.

With a piece of grilled Italian bread, this is a comforting, nourishing meal.

For soup

1/2 cup extra virgin olive oil, divided, plus more as needed

1 medium onion, chopped

2 medium carrots, peeled and chopped

2 stalks celery, chopped

Kosher salt

1/2 teaspoon red pepper flakes, and more as needed

3 garlic cloves, peeled and sliced

1 14.5-ounce can whole San Marzano tomatoes, crushed by hand

2 fresh bay leaves or 3 dried

2 15-ounce cans cannellini beans, rinsed and drained

1 large Idaho potato, peeled and cut into 1/2 -inch dice

4 cups shredded green cabbage

2 small zucchini, trimmed and cut into a 1/2 -inch dice

1 up tubettini or small elbow pasta

For pesto

1 cup loosely packed fresh basil leaves

1/2 cup freshly grated Grana Padano or Parmigiano Reggiano

Heat 1/4 cup of olive oil in a large soup pot or Dutch oven over medium heat. Add onion, carrots and celery, season with 2 teaspoons salt and the peperoncino.

Cook, stirring occasionally, until the vegetables are wilted, about 4 minutes.

Add garlic, let it sizzle for a minute, then add tomatoes and let the liquid simmer for 10 minutes.

Add 5 quarts water and bay leaves, and bring to a rapid simmer. Season with 1 teaspoon salt.

Simmer for an additional 20 minutes to blend the flavors, then add canned beans along with potatoes and cabbage.

Bring soup to a rolling boil, adjust heat to simmering, and cook, partially covered, until liquid has thickened, about 20 minutes. Add zucchini, and cook until it’s softened, about 10 minutes. (The soup can be prepared to this point up to 2 days in advance. Cool to room temperature, then chill it completely. Bring to a boil, stirring occasionally, before continuing.)

Stir the pasta into the soup, and cook, stirring occasionally, until it’s al dente, about 8 minutes.

While pasta is cooking. combine basil, grated cheese and remaining 1/4 cup olive oil in a mini food processor. Process until you have a coarse pasta, adding a little more oil if necessary. Season to taste with salt.

Taste soup, and season with more salt and red pepper flakes if necessary. Let it rest, off heat, for 5 minutes.

Stir pesto into the soup, and ladle into warm soup bowls.

Makes about 4 quarts.

— adapted from “Lidia’s The Art of Pasta” by Lidia Matticchio Bastianich and Tanya Bastianich Manuali (Knopf, $35)

© 2025 the Pittsburgh Post-Gazette. Visit www.post-gazette.com. Distributed by Tribune Content Agency, LLC. ©2025 PG Publishing Co. Visit at post-gazette.com. Distributed by Tribune Content Agency, LLC.

DENVER — Everything in moderation. Including moderation.

That’s the idea behind the Colorado sober movement, an unofficial yet growing trend away from alcohol, and toward plant-based and psychedelic drugs.

But how can one be considered sober while, for example, smoking pot and taking LSD?

Because “Colorado sober” — a spin-off of the similar term “California sober” — isn’t about abstaining from all substances, but rather the ones that are known to have lasting effects on your body and brain, advocates say. That includes drugs such as cocaine and opioids, but also alcohol, which has waned in recent years as the standard social lubricant for young people.

Ricardo Baca, former editor of The Cannabist and owner of Grasslands. (Cyrus McCrimmon, Denver Post file)

“Weed and mushrooms have a lot less next-day negative effects than alcohol,” said Marissa Poppens, a Denver resident who considers herself Colorado sober. “I’m new to the term but I think people are starting to realize what it means on their own. It’s a version of ‘natural high.’ “

Poppens regularly uses cannabis and microdoses psilocybin — the active psychedelic ingredient in magic mushrooms — not only for recreation, but also to help treat chronic pain and symptoms of multiple sclerosis (MS).

As executive director of the 9-year-old nonprofit MSterios Miracles, Poppens wants to help advocate for and provide resources to people living with MS. She said a flare-up two years ago led to one of her medical professionals suggesting psilocybin. The drug has proven itself as an effective alternative to psychiatric medication, according to licensed psychedelic therapists and researchers, with studies bearing out its transformative effects on depression, PTSD and addiction.

As of 2025, the state’s Natural Medicine Division has begun licensing psilocybin healing centers, which follows Colorado’s recreational legalization of cannabis for people 21 and over in 2014. The combination of those actions — magic mushrooms have been decriminalized since 2022 so it’s not a crime to grow or ingest them, though retail sales are not yet here (as they are for cannabis) — and cultural acceptance has helped Poppens feel better about abandoning alcohol, she said, and find allies in her quest for nontraditional relief.

“I was able to get off my prescribed depression medication, which I hated taking, after I started microdosing,” she said, adding that her regimen is based around wellness, not recreational highs.

In that way, it’s not just a cheeky term for non-drinkers, said Josh Kesselman, owner of the cannabis magazine High Times. It’s an evolving descriptor for people who want to explore, not pummel, their minds.

Research compiled by the Cleveland Clinic has shown that the movement away from alcohol is rooted as much in alcohol’s deleterious effects as increased emphasis on education, mental wellness and healthier lifestyles.

“Alcohol is a depressant and never the answer to a bad day,” said addiction psychiatrist Dr. Akhil Anand in the Cleveland Clinic report. “Gen Z seems to understand that concept, and they’ve moved in a different direction.”

“It’s a great place for many of us to dwell,” Kesselman said. “Cannabis expands the brain, the neural network fires, and synapses connect. We have an endocannabinoid system for a reason.”

Gen Z’s alcohol consumption is dropping rapidly, with a Journal of American Medicine report showing that the percentage of college students abstaining from alcohol was 28% in 2022, as compared with 20% in 2018. Sales of beer have dropped year-over-year, and Pew Research and other reports have shown that the youth movement away from alcohol has rippled out to all age groups.

“I broke up with wine!” reads a testimonial for Feals cannabis gummies, which is categorized under Health/Beauty on Facebook. The image on its social media campaign shows a spilled glass of red wine next to an orange packet of THC and CBD gummies.

“Ten years ago, I would go visit friends in New York, and I could never handle two nights in a row of drinking, because by the third night I’d be useless,” Kesselman said. “Alcohol is something that takes your life force and gives you nothing in return. Plus, when people drink they do terrible things. Nobody’s like, ‘Let’s get stoned and rob people.’ “

Kesselman, who also founded the Raw Rolling Papers company, has a strong business reason for encouraging others to drop alcohol for cannabis. But it’s no smokescreen, he said: There’s not an objectively right or wrong way to be sober, and that can easily include abstaining from substances altogether.

That would not, however, be considered Colorado sober, or even sober-curious. Rather, Colorado sober describes intentional consumption based around wellness, said Ricardo Baca, who was appointed to the state’s first Natural Medicine Advisory Board last year by Gov. Jared Polis.

“The California sober movement was really born out of recreational cannabis, but also the medical movement before it,” Baca said of that state’s pioneering cannabis laws. “So I was glad when I first heard of the Colorado sober movement, because there was space being carved out for our home state to stake this claim around intentional consumption.

“It’s not about restriction or prohibition or a purity test, because we’ve seen how that goes,” he added, “but about redefining sobriety and aligning with plants and mushrooms and chemical-based alternatives.”

That covers purely synthetic substances that have shown positive, peer-reviewed results as medical treatments — but that can also have their own party-ready uses as recreational drugs. Think ketamine, MDMA (a.k.a. ecstasy or molly), kratom and DMT.

Baca has long studied the subject, both as the former editor of The Denver Post’s groundbreaking Cannabist journalism site, as well as founder and owner of Denver’s Grasslands PR and marketing agency. His clients include cannabis, psilocybin, kratom and other companies — including High Times’ Kesselman. He’s delivered TEDx Talks and keynotes at South by Southwest and other conferences detailing how cannabis works in pain management and the effects of its legalization.

He acknowledged his company benefits by boosting the Colorado sober trend, but said that it’s more about harm reduction than profit.

“We’ve seen the California sober movement co-opted by brands and businesses, and we will absolutely see the Colorado sober movement co-opted by similar brands,” Baca said. “I don’t see anything wrong with it, that myself and other marketers and businesses will take advantage of this to help tell their own stories. It’s still an organic trend that came from the community.”

On the other hand, the idea of being Colorado sober soft-pedals the potentially addictive effects of cannabis and psychedelics, said Alton P. Dillard II, a media consultant for the One Chance to Grow Up nonprofit. The Colorado organization includes a number of top medical and academic advisors advocating against drug use for young people.

“We recognize the intense toll of alcohol addiction and understand that adults make choices that they think best support their health,” he said. “The problem for youth is that they are already getting confusing messages that marijuana and psilocybin mushrooms are healthy, natural medicines.

“In fact, they both present significant risks to young brains, which are growing until age 25,” he continued. “When weed and mushrooms are presented as part of a ‘sober’ lifestyle, teens may get the impression that they’re harmless. They’re not.”

High Times’ Kesselman said the Colorado sober movement is not about pushing anyone toward drugs.

“Just like with anything else, people have to consume within their own limits, and we at High Times do not recommend any kind of overconsumption,” he said. “But what that means to one person might be different than someone else, and you have to find that balance in your own life. This is a way to change your thinking, not just your chemistry.”