Jennifer Fulwiler published this photo on Facebook, stating that this is what her son wanted for the candles on his 14th birthday.
I couldn't figure out how to share it on Facebook without sharing her explanation also, which spoils the fun. Enjoy!
I came upon the following in a book I'm reading:
During the 1800s, a person got from one place to another one of four ways: by foot, animal (usually a horse), ship, or boat. By the second half of the century there was a fifth option—train.
The nautical people in my family would not have been surprised, as I was, to see "ship" and "boat" listed separately. Wikipedia starts its entry for Ship with "Not to be confused with boat. Which I do, a lot. And the nautical people in my life feel insulted, especially if they have boats of their own—or ships, or something else that usually floats and costs a lot of money.
Here's a summary of some of the differences between a boat and a ship. It's not so much that I don't know, as that I don't care—which is probably still more offensive to those of the sailing persuasion.
On the other hand, I suppose that in the 19th century, along America's eastern shoreline, the difference between "boat" and "ship" was as significant as that between "pistol" and "rifle," or maybe "rifle" and "cannon." And I have at least one friend who would no doubt be similarly insulted if I called his 1899 Swedish Mauser a "gun."
Still, I was surprised enough to go back and reread the sentence, convinced I'd read it wrong.
American Terroir: Savoring the Flavors of Our Woods, Water, and Fields by Rowan Jacobsen (Bloomsbury, 2010)
Score one more for my sister-in-law's library book sale sense, though why the public library in Simsbury, Connecticut saw fit to discard this excellent book is unfathomable. The author of the Fruitless Fall and Chocolate Unwrapped has produced another beautiful book about food, reminiscent of both John McPhee's Oranges and Michael Pollan's Cooked.
My generation grew up on standardized food. Living in Upstate New York, I knew that apple cider was a living drink of complex and unmatched flavor, bearing zero resemblance to the apple juice on grocery store shelves. I knew that the flavors in the blueberries I picked from a friend's farm were so far from those available in the mass market that they ought not to be sharing the same name. It was years, however, before I realized that the same was true of milk, orange juice, bread, oil, lettuce, and other dietary staples. We have not entirely sold our birthright for a mess of pottage—making inexpensive foods available to those who live away from the source is a good thing—but the loss of flavor and variety may bear some responsibility for the rise of obesity: we are eating more and enjoying it less.
Searching for the role of place—soil, climate, altitude, farming practices, and other environmental factors—on iconic North American foods, Jacobsen's essays cover maple syrup, coffee, apples and apple cider, honey, potatoes, mussels, wild forest foods, oysters, avocados, salmon, wines, cheese, and chocolate.
American Terroir is good all through, but the first sip was the best: the chapter on maple syrup.
Anybody can make the late-season treacle, but pulling off a batch of super-delicate Fancy requires skill, experience, and luck. You have to use the first sap runs of the year, which are higher in sugar content and thus require less boiling, because the longer you boil syrup, the darker it gets. And you have to boil right away, because if sap sits, microorganisms flourish in it, and these "impurities" are what make the syrup dark and strong....
Of course, nobody really cares except the handful of remaining maple sugar manufacturers and the old-time New Englanders who continue to go to great lengths to keep flavor out of their syrup. Until recently, they even charged more for it—a really bizarre situation, since most everyone who didn't grow up in a sugaring family prefers the rich, chewy, darker grades....
Fancy is the color of vegetable oil, Medium Amber the color of honey, Dark Amber the color of Amontillado sherry, and B the color of iced tea. Commercial, which has the color and flavor of motor oil, can't be sold retail and is shipped by the barrel to the packaged-food industry for products "made with real Vermont maple syrup."
The chapter on apples is fascinating, but also disappointing. Jacobsen correctly makes the point that pasteurization and the loss of heirloom apple varieties have ruined what the grocery stores call "apple cider," but he errs in insisting that the only brew worthy of that name is alcoholic. Of the apple's ambrosial nectar—cider that is unpasteurized, unfiltered, and made from small, old-fashioned apples with unfamiliar names—he makes no mention at all.
Reading what Jacobsen learned about coffee almost made me want to start drinking the stuff. Reading about wine, on the other hand, nearly had me taking the pledge.
Few wines make it through the chop shop untouched. Yet none of this is revealed by the label. Wine is not, according to the U.S. government, a food, so the Food and Drug Administration has no jurisdiction over it. The Alcohol and Tobacco Tax and Trade Bureau, which has never been big on ingredients lists, does. The only thing a wine label need reveal is the presence of sulfites, which are added to all but organic wines....
Here's the label I'd really like to see: "At Wacky Wallaby Wines, our lifeblood is selling wines in the United States at 5.99 a bottle. A couple of years ago we tried raising our price to $6.99, but we lost market share to Chile, so $5.99 it is. To survive at that price point, we scour Australia for the cheapest grapes we can find, and we buy them in massive quantities, which allows us to really shaft the growers for every nickel. All those grapes come from vineyards that maximize yield, meaning there isn't a whole lot in them other than sugar and water. Unsurprisingly, these grapes tend to make wine that tastes like Hi-C with grain alcohol sprinkled over the top. But here's where we at Wacky Wallaby go the extra mile so that you, the consumer, can have drinkable wine for the price of a Double Whopper meal deal. We start by dusting the juice with powdered acid, the better to approximate the fresh juiciness of Hi-C, plus a quick shot of Ultra Red to give it the inky blackness that usually only comes from low-yielding, expensive vines. Next we order a yeast, developed in Australia's finest lab, that gives the aromas of jam and chocolate to red wines. (Taste tests have shown that you, the consumer, really, really like anything that tastes like chocolate.) We use sulfites to kill any indigenous yeasts in the juice (indigenous yeasts can be so unpredictable), then add the choco-yeast and ferment the juice. The resulting wine is wildly alcoholic because the sugar content of the grapes is so high (hey, that's what happens when you grow vines in a dessert!), so we throw it in the ol' reverse-ossy [reverse osmosis] and remove enough alcohol to drop it to a drinkable 14 percent. We could go further, but you, the consumer, have shown that you like to get hammered. Independent studies have also shown that you actually prefer the taste of Hi-C to that of wine, so our next move is to push the flavor profile in that direction. To soften that rough, tannic taste of red wine skins, we micro-oxygenate. The same thing would happen naturally if we stuck the wine in our cellar and let it age for six years, but we at Wacky Wallaby have to service our debt long before then, so micro-oxygenate it is. Next, we shovel mountains of wood chips into the vat to give a vanilla flavor. And you, the consumer, have shown that the only flavor you like even more than chocolate is vanilla. You like it in everything, and, much to even our shock, you like more than we ever could have imagined. So on those rare occasions when we suffer an attack of standards and consider stopping, we remind ourselves that wineries are going under right and left, and we start shoveling wood chips again. Our commitment to you, the consumer, is that we will follow you to the vanilla-candle-scented ends of the earth if it makes you happy!"
Maybe I won't take the pledge after all. On another front, the Prohibitionists have a lot to answer for.
From a riotous diversity of form, color, and flavor, reflecting the multitude of ends we asked the apple to meet—food, dessert, refreshing drink, inebriator—the apple tree suffered a biodiversity crash in the nineteenth century, brought down by the temperance movement. The campaign to chop down every cider tree drove cider underground and impoverished the drink in a way it is only now recovering from. The apples that survived the purge were the ones that could legitimately claim to be for eating, not drinking. Most of the tannic, astringent apples disappeared, replaced by apples with abundant sugars and enough acid to keep things interesting.
American consumers are not without fault.
It turns out that, given a choice, people overwhelmingly go for the reddest apples. So growers kept selecting for the reddest. They were not, however, selecting for the tastiest. Eventually, Red Delicious apples eclipsed fire-engine red and reached a color imaginatively described by the industry as "midnight red." And most are virtually inedible, with dry flesh and thick skin. Good-tasting apples have small, tightly packed cells that break apart at first bite, spilling their juice in all directions. Red Delicious have cottony, dry cells with too much air in between. This has not been lost on the industry, but until recently, it didn't care. The mealiest Red Delicious outsold the tastiest McIntosh. Why not give the people what they want?
Did you know this?
Today China dominates the apple business, with more than 60 percent of world production. The second-place United States is a speck in China's rearview mirror, with 6 percent, two thirds of which comes from Eastern Washington.
I had the sense to birth Heather during apple season; why is it that her family celebrates half of their birthdays in February? We seem to have developed a pattern of visiting New Hampshire in either the hottest part of the summer or the coldest part of the winter. It's high time we broke the pattern, because New Hampshire has some of the most wonderful apples ever, no matter what Eastern Washington might think.
For my taste, American Terroir's finish is not as strong as its beginning, probably because he is unkind to dark chocolate. That's a pattern throughout the book: the best and most interesting flavors are found in the lighter versions of food: Fancy grade maple syrup, lightly roasted coffee, and chocolate without the compounds that give dark chocolate its signature flavor (and its health benefits).
Two other patterns stand out, repeated over foods as diverse as the book:
- Consistently, the best-tasking food is produced under stress. Altitude, temperature, climate—an easy life leads to bland fruit. Struggle produces character. What doesn't kill you makes you—or at least your children—interesting.
- Yuppies, rich people, capitalists, and food snobs: we love to hate 'em. But it is their tastes, their interest, their efforts, and their money that are rescuing and promoting low-volume farmers and businesses, heirloom (read: flavorful) food varieties, and healthy, sustainable practices. The rest of us only perpetuate our factory-farmed, monoculture-crop system, because—well, because who in his right mind would pay that kind of money for a cup of coffee, a bar of chocolate, a piece of cheese, or an apple?
Altamonte Springs, Florida has been working on innovative water solutions as long as I can remember. It wasn't long after we moved here in the 1980's that Project APRICOT came online, which reclaims wastewater and delivers it almost everywhere in the city for irrigation. That's what waters our plants. Then treated stormwater runoff was added to the mix.
Recently, the city was honored for its pureALTA project, which aims to achieve the last mile, and purify that reclaimed water "to meet or exceed all drinking water quality standards without using expensive, energy-consuming reverse osmosis." You can find a short video about it here, and a news story here.
The IWA Project Innovation Awards were presented at the 12th annual World Water Congress, which focuses on overcoming challenges through the development and implementation of creative water solutions. This global event helps shape the conversation on future water needs. Over 5,000 water leaders representing over 100 countries joined together to share the latest trends, innovative technologies and pioneering sciences to build partnerships that will deliver solutions for major water and wastewater challenges faced around the world.
pureALTA was recognized for its forward-thinking applications and solutions to advance clean and safe water goals, taking home a top award in the Market-changing Water Technology and Infrastructure category.
Altamonte Springs brought home the silver in that category. The gold entry was from Sweden, and the bronze from China. The tiny city of Altamonte Springs was the sole representative of the United States.
This is government at its best. This tiny city (about 9.5 square miles with a population of approximately 45,000) has for decades received national and international acclaim for creating and implementing these innovations, assisted by the local St. Johns River Water Management District. This is not the work of a large, well-heeled corporation, nor the product of Federal government subsidies. This is local government using its tax revenues responsibly and with an eye to the future. I'm proud to pay taxes to Altamonte Springs—taxes that much of the country would consider incredibly low, to boot.
I love our city.
Some friends of mine live most of the time in Papua New Guinea, but are currently living in North Carolina.
Truthfully, I've never met these "friends," who are actually friends of the daughter of someone who is a real-life, in-the-flesh type friend of ours. But I've followed their story and prayed for them ever since they came to the United States to deliver quintuplets, six years ago.
Last I knew, they were still doing fine in North Carolina, and this is what they had to say about their experience, despite school and church closures and curfews:
The rain we've had from Florence is much less than we have on a near-daily basis in PNG.
Granted, they're not in the area hardest-hit by the hurricane. But it still offers an eye-opening window on other climates.
I recently had the opportunity to read The Excellence Habit: How Small Changes in Our Mindset Can Make a Big Difference in Our Lives by Vlad Zachary. As a whole, I did not find the book helpful, because despite the promising title, it is primarily directed at the business world. However, the following passage clearly applies to us all.
The one stress factor that always reduces our choices and affects how we react is the availability of time. ... At any moment we are hurried, or feel hurried, we will exhibit a diminished ability to respond in line with our circumstances. Even when we encounter new, unfamiliar, and potentially dangerous circumstances, if we had plenty of time, we would have a better chance of self-control and adequate response. When time starts running out, so does our capacity for reaction, problem solving, and creativity. This is almost universal as a response to time pressure.
Having read that, my reaction was to be confirmed in my belief that we need to build more time-space into our lives by reducing our commitments, beginning preparations well in advance of an event, building deliberate open spaces into our schedule, and not getting into the car with just enough time that if all the lights are green and there are no slower drivers in front of us, we will just make it to our destination as the event begins.
The author, however, heads in a different direction.
Awareness and preparation, therefore, are critical to how well we perform when short on time. ... Practice and how well we do under pressure are positively correlated. ... The more we prepare, the better we will perform when it matters.
I can see that, too. The correlation is obvious among athletes, musicians, artists, the military, and my friends who carry guns: practice is the only way to build up the good habits and automatic responses that will enable us to react correctly and effectively under pressure.
I would go further. For any positive trait we wish to acquire, or instill in our children—compassion, timeliness, responsibility, courtesy, self-control ... good handwriting, mathematical facility, driving skills ... the ability to handle pain, to resist temptation, to follow the right course in the face of opposition—without correct, consistent, and constant practice under more favorable circumstances, a crisis situation will leave us wide open to panic, paralysis, poor decision-making, and the betrayal of our own values.
Heidi by Johanna Spyri
Not long ago I had a chance to view this 2017 movie of Heidi. Unfortunately, Netflix doesn't have it, but that link will take you to the Amazon version. The film endeared itself to me immediately because the grandfather is played by Bruno Ganz, whom I first met as the amazing grandfather in Vitus (another great movie set in Switzerland).
I remember having seen a movie version of Heidi many years ago, but which one it was I have no idea. All I remember about it is that this new one struck me as quite different. Having never actually read the book (yes, I'm embarrassed), I decided it was necessary to remedy that omission and learn the truth.
Normally I prefer reading a book before seeing any movie version, so as not to have someone else's ideas and images come between the author and my experience. However, in this case, the movie is good, and true enough to the book that seeing it first is fine—and the movie would be worth seeing for the Swiss scenery and culture alone. If I'd read the book first, I'd probably not have enjoyed the movie as much, because my mental commentary always intrudes: That's not right, that didn't happen, why did they change that scene?, why did they leave out the best parts???
So go ahead, see the movie. But be sure to read the book! There really is a lot to this beautiful story that's left on the cutting room floor for the film. I strongly recommend reading the book, especially for anyone lucky enough to have friends or family in Switzerland. It would be a great read-aloud choice, and the Kindle version is free. Unfortunately, I can't find any information on the translator for the Kindle edition. I like the translation very much, because it's fine English but retains just a little flavor of the German—for example, the neuter gender of das Kind—which adds to the atmosphere. The only time I notice this getting in the way of understanding is that apparently the word for "yawn" is translated "gape," which can lead to some confusion in one chapter. Otherwise, it's just delightful.
It's lovely to be able to recommend a book without reservation!
When you are young you write either romantic or depressive poetry or both. When you are older, you write stories of whatever genre. But you know you are really getting old when you start writing essays!
— Anaya Roma, The Mindverse Chronicles, "Going to Hell."
I am officially old, and have been much of my life.
Not because of the grey in my hair;
Not because I'm on Medicare.
Not for the wrinkles on my face,
Or because my grandson can sing bass,
And today my granddaughter is turning ten.
No, I am marked by the strokes of my pen:
Sad poems and novels were never my art;
The essay's the form that speaks from my heart.
My muse was set in the days of my youth:
To seek, and ponder, and write the truth!
There are plenty of times I grumble about Google, but not today.
As I work my way through the nearly 5,000 photos and assorted memorabilia from our recent vacation, I feel nothing but gratitude for the location information embedded in most of the photos, plus Google Maps, Google Maps' satellite images and Street View, Google Image Search, Google Translate, and Google Search itself—allied with all those good people who post images and commentary from their own trips. I could not begin to handle this enormous job without them.
I don't care if your question is about climate change or about your niece's latest romance, I can answer it with two words: It's complicated.
Simplistic answers to complex problems sadden and infuriate me. That's how we end up leaping from one problem to another, from one error to a different error.
My father always greatly admired people who, when seeing a job that needed to be done, just did it, without debate and without complaining that it was really someone else's responsibility. I mostly agree with him, and when our kids were growing up, we had something called "Grandpa's Award" that I gave out when I observed such behavior.
While that philosophy works heart-warmingly well on smaller points, such as washing dishes, changing a diaper, or running an errand, most larger issues are not well managed without research, thought, and debate—yet we still jump on simplistic answers, embarking on pathways that accomplish little at high cost, or even result in great harm. Out of compassion, we are quick to donate money to what appear to be good causes, not seeing in the end the food rotting in port instead of being distributed to starving people, the books mouldering in a forgotten storage closet, the money enriching the coffers of corrupt politicians and businessmen. Dreaming of an end to poverty, we pass laws providing for the needs of indigent single mothers and children, only to find that we've created a culture in which it is to a family's financial advantage for the father to be absent, and young girls seeking independence have an incentive to get pregnant. German chancellor Angela Merkel, responding to an urgent, growing, and heart-wrenching refugee crisis, quickly opens the doors of her country without consideration for those who warned that there should first be put into place a workable plan. Now both Germany and the refugees are suffering from the inevitable consequences of trying to absorb a large influx of people with great needs and a markedly different culture, and of a significant portion of the population who feels unheard and unrepresented, and can rightly say, "I told you so."
All this came to mind because of the recent outcry against plastic straws. I am certainly appalled at the waste produced by the restaurant industry, but what does banning plastic straws really do? It seems we've once more jumped on a feel-good bandwagon without actually researching the problem. In our house, replacing plastic straws with something biodegradable would create a good deal more waste, since we wash and reuse plastic straws hundreds of times—we are still less than halfway through the package we bought four years ago. What waste is created, what environmental damage done when a company retools its system to create a substitute for its plastic straws? Is the good accomplished commensurate with the cost incurred—especially since the biggest man-made contaminant of the world’s oceans is not plastic straws, or even plastic bags, but cigarette butts?
You will understand, then, my appreciation for a recent post by my friend Eric Schultz on his Occasional CEO blog: Food Foolish #8: What About the Birds? As co-author of Food Foolish: The Hidden Connection Between Food Waste, Hunger and Climate Change, he might be expected to endorse uncritically any attempt to reduce the large quantity of food that ends up in our landfills. Inspired by a listener's question at one of his lectures, however, he decided to investigate this problem: How dependent are birds on human food waste, and what happens if we reduce it—as so many individuals, corporations, and governments are now committed to doing?
That turns out to be a complicated question with not enough data for a clear answer. It's worth reading his analysis.
If even something as obviously good as reducing food waste has unintended consequences to consider, surely our thornier environmental, social, and political problems could benefit from more research and thought and fewer highly-charged emotions, from a lot more light and a lot less heat.