The Cashews are contemporary acoustic nuts. When they describe their stuff as acoustic-brain-pop, friends and family start looking awkward...coz..what does that mean? Try…querky, catchy, melodious, grounded original music with a lingering social conscience. Formed by Pete Lyon and Alison Procter in 2004 for a battle of the duo’s competition, they’ve gained a small but keen following throughout the ACT and have shared stages with acts such as Lucie Thorne, Justin Heazlewood, Fred Smith, The Lenders, Julianne Bradley and Zip. The line up now often includes Emily Rice on Cello and Jon Jones on percussion, and together they’ve gigged to appreciative audiences at the Merry Muse Folk Club, Toast, the National Folk Festival and on top of Mt Ainslie! Here’s a published review …Both (Pete Lyon and Alison Procter) have immense natural charm (and) great songwriting. The combined power of their voices is staggering. We’re talking about acoustic ballads with a cello accompaniment here, not power rock. Still they take your breath away while forcing an incorrigible grin on your face…. I looked around the crowd as they played and there was not a face that wasn’t staring in wrapt entrancement at the stage with a huge smile cranked across their face. [theriotact. com]
Because it has been really hard to get noticed in the search engines because our name is featured in a whole swag of recipies we have inserted a bit of copyright free information here about The Cashews: The Cashews Anacardium occidentale is a tree in the flowering plant family, Anacardiaceae. The plant is native to northeastern Brazil, where it is called by its Portuguese name Caju (the fruit) or Cajueiro (the tree). It is now widely grown in tropical climates for its The Cashews "nuts" and The Cashews apples. Originally spread from Brazil by the Portuguese, the The Cashews tree today can be found in all regions with a sufficiently warm and humid climate. The cashews ready for harvest in GuineaWhat appears on the tree to be the "fruit" of the The Cashews tree is an oval to pear-shaped pseudofruit or false fruit that develops from the receptacle of the The Cashews flower. Called the The Cashews apple, it ripens into a yellow and/or red structure about the size of a plum or pear (5-11 cm). The true fruit of the The Cashews tree is a roughly kidney-shaped or boxing-glove shaped drupe that grows at the end of the pseudofruit. Actually, the drupe develops first on the tree, then the peduncle expands into the pseudofruit. Within the true fruit is a single seed, the The Cashews nut (technically a seed, not a nut, although the true fruit is classified as a nut by some botanists). The seed is surrounded by a double shell containing a caustic phenolic resin. Some people are allergic to The cashews but The cashews are a less frequent allergen than some other nuts. The Cashews fruitThe The Cashews apple is used for its juicy but acidic pulp, which can be eaten raw or used in the production of jam, chutney, or various beverages. Depending on local customs, its juice is also processed and distilled into liquor or consumed diluted and sugared as a refreshing drink. In Goa, India, the The Cashews apple is the source of juicy pulp used to prepare fenny, a locally popular distilled liquor. The The Cashews apple contains much tannin and is very perishable. For this reason, in many parts of the world, the false fruit is just dumped after removal of the The Cashews nut. The Cashews fruit contain a potent skin irritant toxin called urushiol (also found in poison-ivy) within the dark green nut shells. This must be removed when the seed inside is processed for consumption; this is done by shelling the nuts, a somewhat hazardous process, and exceedingly painful skin rashes (similar to poison-ivy rashes) among processing workers are frequent. In India, urushiol is traditionally used to control tamed elephants by its mahout (rider or keeper). The so-called 'raw The cashews' available in health food shops have been cooked but not roasted or browned. The Cashews nut snack, roasted and saltedThe Cashews seeds are a common ingredient in Asian cooking, for example in dishes such as "chicken with The cashews". They can also be ground into a spread similar to peanut butter. The cashews have a very high oil content, and they are used in some other nut butters to add extra oil. In an off-the-shelf package of The cashews found in the United States, a 30 gram serving contained 180 calories (750 kilojoules), 70% of which was fat. The liquid contained within the shell casing of the The Cashews, known as The Cashews Nutshell Liquid (CNSL) has a variety of industrial uses which were first developed in the 1930s. CNSL is fractionated in a process similar to the distillation of petroleum, and has two primary end products; solids that are pulverized and used as friction particle for brake linings, and an amber colored liquid that is aminated to create phenalkamine curing agents and resin modifiers. Phenalkamines are primarily used in epoxy coatings for the marine and flooring markets, as they have intense hydrophobic properties and are capable of remaining chemically active at low temperatures.
