Monday, January 17, 2011

Dear NY Times: Just So You Know:

Dear NY Times: Just So You Know:

Once again today, you've sunk to the quite slimy level of parading the leering grin of a mass murderer on your electronic front page.

You purport to provide useful insight into the murderer's mind; something we should all crave.

But in fact, you're just selling advertising.

I'll tell you exactly what's behind the grin- he's smirking at YOU; very specifically; because he's won. You're giving him everything he ever dreamed about.

Immortality. His picture on the front of the New York Times. You are his puppets. You are, in reality, the reason for his insanity, and the deaths he caused.

I, however, am not his pawn, or yours; and this is to inform you that each time I find his photo on your pages, or any other snuff porn pandering to all of humanity's worst sides; I turn you right off.

I close your website-and any others that do the same- and do not visit again for the next 2 days. You're going to lose several fractions of a penny from your advertisers; which should horrify you.

Oh, and, I'm passing this on.

Tuesday, January 4, 2011

Wow. Super-Mind-Boggle Time.


Where do I begin? I promise, you'll be amazed, and amused, and terrified, before many more paragraphs have gone by.

I'm seriously still trying to get a grip on this one. I just moments ago found it buried on the BBC "Science" page. Researchers at Cornell (NY) have announced great progress, and wonderful goals, on the "3D Food Printer" they have constructed, and are perfecting. Yup, the idea is to get really great recipes; feed them into the computer- and then print the food out. They've done it; you can print cookies.

The Total Brain Freeze Mind Boggle comes not from the cookie printing; but from what the people working on it are saying:

"And it would have the added benefit of cutting out some of the waste of current food production methods, says Homaro Cantu, chef and owner of the Moto Restaurant in Chicago, Illinois, who has printed sushi using an ink jet printer.

"Imagine being able to essentially 'grow', 'cook' or prepare foods without the negative industrial impact - everything from fertilizers to saute pans and even packaging," he says.

"The production chain requirements for food would nearly be eliminated."

Local food, could really mean local.

"You can imagine a 3D printer making homemade apple pie without the need for farming the apples, fertilizing, transporting, refrigerating, packaging, fabricating, cooking, serving and the need for all of the materials in these processes like cars, trucks, pans, coolers, etc," he adds."

Are you boggled yet?

I have to take a little break, and eat some outmoded plain old food; more writing here after lunch. I just couldn't put off getting this much launched into the ether.

Ok. Back after lunch; but slight change in my plans; have to go move some stuff for chicken nest boxes...
---------------------------
Back again; chickens happy. Now, just to clarify; the guy saying "production chain requirements would be nearly eliminated" is a chef, not a PhD. Whew. So, it's only a chef they work with who has no idea whatsoever where eggs, or apples, come from.

The chef also says:

"What if you could have mom's homemade apple pie sent via e-mail and printed up at home? Her apple pie becomes as close as an instant message on Facebook."

Which would pretty much indicate he also has no idea what "mom's homemade apple pie" either is, or means.

The BBC website links to the Cornell group's site; where confidence in the scientists is not entirely inspired by finding this:

"Recruitting
posted Jan 20, 2010 12:41 PM by Jeffrey Lipton [ updated Jan 25, 2010 3:12 PM ]
The Fab@Home Project Team is recruiting students from any and all
majors in Cornell Univeristy who want to help shape the future
of personal manufacturing. Look under "Joining the Team"
and "Upcoming Events" for more information"

That little gem has been up for a year- and updated once - without
anyone at Cornell noticing that "recruit" is not spelled with 2 T's.
Details, details. :-)

So perhaps the scientists are not quite as clueless as the article
seems to paint them; but they do surely seem to be somewhat
communications challenged- if their chef-partners are thinking
what the quotes indicate..


Sunday, December 12, 2010

Jack London would have loved it-


We're working through a real blizzard here. I'm getting a few pics, but it's tricky; it's very dang cold, and taking a camera out, from the warm house, into the cold (+2°F, currently, with a 30 mph wind, no kidding) - can mean condensation inside the camera, and its lenses, that can take forever to clean up. So, you have to keep the camera inside your coat. Then take gloves off, take the pic quick, get it back inside before it gets to cold, and don't sweat inside the coat in the meantime...

Which is just too hard. So far I've been out twice today; once to feed and water poultry, once to get water from the windmill; both times I've wound up over-dressed and sweating like crazy before I got back into the house.

Not a problem if you've got a house, and a fire, to dry off in- but sweating like that in weather this cold is death, if you can't dry off. Literally. Hypothermia real quick.

Standing, all comfy, in the -40°F wind chill, while I waited for my water jugs to fill, it was making me think about this, and about "margins" for survival. And about what you have to know, to actually survive, outside of "civilization".

You have to know plenty. And extreme weather, like this blizzard, will quickly eliminate non-survivors.

A couple weeks ago during Thanksgiving at Middle Child's, I found myself reading an "Outdoor!" type magazine; lots of extreme rockclimbers, waterfall kayakers, that kind of thing. One of them had tried "growing his own food" the year previously, and come to the adamant opinion, after one season, that it was essentially impossible. Can't be done.

What was obvious to me, was that he'd dived into gardening quite certain that his well established coolness would certainly include knowing how to grow simpleminded stuff, like, tomatoes, for crying out loud. But it didn't. His garden was a total flop.

And his conclusion was not "hm, I guess I'm not as smart as I thought"; but - "nobody can possibly grow food in a garden, since I can't."

Jack London knew this guy very well; and wrote a perfect portrait of him in To Build A Fire.

If you've never read it; now is the time. If you have; re-reading is well worth it.

Be careful who you follow. Self confidence sells well. But may not save your neck.

Sunday, December 5, 2010

sledding



For the winter deprived; Smidgen and snow.

Yes, sledding means you gotta pull your sled up the hill.
That Aermotor in the background is indeed our house water source.

We do have other kinds of sleds, including a classic Flexible Flyer; but this was the choice today. "The snow is pretty fluffy still, the flatbottom sleds will be faster..." "Hu'uh. This one!" Boy, nobody listens.

:-)

----------

ok, so the second photo is "clickable", and gets to the full size pic, where you can actually see her face. The first photo- won't. I uploaded them at the same time; exact same procedures. Anybody able to clue me in on why one works and the other doesn't?
-------------------

etbnc- how do you see those anchor tags? I use Safari- and at this point, can't see any differences.

I DID, though; take your hint; and look at the hypertext language in Edit mode; and was able to copy the stuff from the working one, subbing the numbers from the first; and - it works! Many thanks! Right here:


Saturday, December 4, 2010

Ah, winter.


Sorry to be so quiet- this is a crazy busy time of year for us; one of our crops is chestnuts, and guess when you sell them?

The sales window for traditional markets is small, and it can't be done "later"; only "now". Just for extra fun, of course, two of our vehicles, the farm truck and the family car, have decided that now is the time for them to die; or almost die. So lots of extra monkey business there.

And, last night winter finally, really, closed down on us; 8 inches of snow, overnight. On icy hard-frozen ground. The John Deere 4WD was slipping sideways quite a bit as I plowed out.

Supposed to be a time of rest for farmers. Ho ho ho.

Murphy, and his laws, keeps hanging around, too, lest we become complacent. One of the things you have to do to market your chestnuts is, wash them. That takes water. We're off the grid, so, having reliable supplies is something that takes a bit of forethought.

We just thought fore to the extent of installing a new 2,500 gallon cistern. Polystyrene, alas, but concrete pre-fab was way more expensive, and any custom concrete possibilities even more so. If I had my druthers, I'da dug the hole and laid up fieldstone for a cistern myself; but I don't have the luxury of doing work that slowly, at the moment.

The well pump is a plain Shurflo 9300, a pretty reliable, though slow machine with a good track record. We actually own 3, via the weirdnesses of off-grid living, 2 currently dead but rebuildable as backups.

And, we just purchased a new solar panel, to directly drive the pump; no batteries to be connected; sun shines, pump pumps, into the huge cistern. Theoretically.

You DO need a "pump controller", a little solid state thingy, to prevent the odd chance that your panels may suddenly put out more electricity than your pump can handle, which will burn out your pump. That's a real concern for us, since exactly that can happen on very cold sunny days. Unbeknownst to many, solar panels will put out 1% more current for every 3° C colder it gets. Since panels are "rated" at hot normal temperatures like you'd expect them to be in Florida in full sun in the summer- on a cold day in February in Minnesota; when the air temperature is 25° below 0 F, and the wind is blowing at 30 mph, so the panel is really that cold; and the sun is shining full blast- on a snow field that's bouncing even more light onto the panel- you can suddenly find yourself with WAY more power coming out of the panel than it's rated at.

I found that out by boiling my batteries, the first year I had solar panels. Sure, the information was available - deeeeeeeply buried where nobody ever sees it. Gosh, why is there acid bubbling out of the top of my batteries?

And our spiffy Shurflo pump controller; just purchased with the new panel- has lots of cool facts about it available on the web; except all the technical specifications (or at least, I couldn't find them).

So reading them, now that I've got it in my hands... yeah, yeah, x volts in, y amps in, etc, etc... oh, look "Operating Temperatures: +14°F to + 135°F."

Excuse me?

Unwritten subtext: "We designed your spiffy gizmo to work in Florida; don't try using it anywhere you have actual winters."

They left that part out of the sales brochures.

Sigh.

Ok, my point.

There's a LOT of our world that now works this way; machines, devices, and processes- are designed to work beautifully, within specific parameters.

But, they don't tell you up front what those parameters are. And finding a person, a live one, who truly knows what they are, and how much they can, or can't, be stretched- is often incredibly difficult.

My water system is currently going "pocketa pocketa queep".

And my major response is; I get to wait until Monday, when at 9 AM Pacific time, somebody may, possibly, get my phone message. And may, possibly, pass it on to someone who knows something.

Perhaps.

So, I'm going sledding, with Smidgen. Spice is off to check the electric fence for the horses; on snowshoes.

Baked squash tonight; the woodstove is cranking out the heat.

Complex systems may have lots of collapsible pathways; but fire is hot, and squash is good food.

Thursday, November 4, 2010

pocketa pocketa queep


That's a well known literary allusion, in case you didn't know.

Ah, well, it was well known in that world now fading fast behind us; the one where children learned to read early, and learned to love exploring books.

It's from James Thurber's "The Secret Life of Walter Mitty", a celebrated very short story about the large fantasy life of a nebbish. I became acquainted with it by reading my big brother's English textbook a few years ahead of time.

"A huge, complicated machine, connected to the operating table, with many tubes and wires, began at this moment to go pocketa-pocketa-pocketa. "The new anesthetizer is giving away!" shouted an intern. "There is no one in the East who knows how to fix it!" "Quiet, man!" said Mitty, in a low, cool voice. He sprang to the machine, which was now going pocketa-pocketa-queep-pocketa-queep . He began fingering delicately a row of glistening dials. "Give me a fountain pen!" he snapped."

Thurber found the "pocketa" sound highly useful, and applied it in quite a few situations.

"It's forty kilometers through hell, sir," said the sergeant. Mitty finished one last brandy. "After all," he said softly, "what isn't?" The pounding of the cannon increased; there was the rat-tat-tatting of machine guns, and from somewhere came the menacing pocketa-pocketa-pocketa of the new flame-throwers. Walter Mitty walked to the door of the dugout humming "Aupres de Ma Blonde." He turned and waved to the sergeant. "Cheerio!" he said. . . . "

-----------------------------------------------------------------------
It struck me yesterday, observing our elections here in the US, that noise seems to be the most certain aspect of our politics and discussions these days, and the most certain outcome.

And that our entire civilization has shifted, from going "pocketa-pocketa-pocketa", to going "pocketa-pocketa-queep".

My prediction, alas, is that pocketa-pocketa-queep is going to be the chief sound, and the sum total of our achievements, for some years ahead.

And, if you have a fountain pen, I don't think anyone has any idea what to do with it.


Sunday, October 31, 2010

Sunrise, sunset...



Happy Halloween, All Saints Day, Samhain, whichever.

Autumn has long been a favorite time of year, for me; when I was a youngster I would say the favorite; but these days I'm less exclusive. Why would I want, when listening to the first frogs chorusing in just-spring, to wish for something different?

Here in the cold-temperate part of the world, Autumn can be seen as a fading time; the "end" of summer, the "descent" into the dark, cold, death of winter.

Oh, piffle; is my response. The naked limbs of the trees have their own distinctive beauty, invisible most of the year; and the diamond-sharp stars of deep winter nights are worth the frozen nose that goes with them.

Still. While it's lovely to watch the bright leaves fall, it's such an ephemeral thing; I have to admit to a little pang of sadness when they are all gone. I do watch the whole show carefully, each year, even in the hurry of harvest.

When I was a freshman in college, I had a great deal more time than I do now. Probably being away from home made me a bit more sentimental and nostalgic than usual, but I really regretted losing the oranges, reds, yellows.

So I made an effort to find a way to keep them; just a bit longer.

I found a way. I've kept it rather a secret ever since; but the time has come to share it.

I knew that "pressing" leaves; gathering them and putting them in between layers of paper; simply doesn't work for the colors. You can wind up with a nicely preserved leaf, that will show you the shape and all, but the color will be dramatically, or totally, faded if you follow normal procedures. And the pressing process can take a month or so, before the leaf is thoroughly dried and stable. The only method I knew of to save the colors was very messy; involving infusing the leaves with glycerin. Gooey, and not cheap either.

Somehow, I hit on the idea of - ironing - the leaves. I was already enough of a biologist that the idea immediately had some appeal; the rapid heating of the water in the leaf to the boiling point should "denature" the enzymes responsible for digesting the pigments; maybe this could work...

It does work. Extremely well, in fact. The one additional "secret" to this process is that freshly ironed leaves still need to be pressed in paper, or they will curl up. But having been thoroughly ironed, much of the cell structure has now been just a little ruptured, by steam; and the leaf will dry to stability in just a week or so. If you try to iron them hot enough, and long enough, to just dry them directly, there's a very good chance you will cause the colors to fade a great deal; too much, and you can easily scorch a dry leaf.

Use a "hot" iron; lay it on the leaf and let the heat penetrate; move the iron a bit to flatten any irregularities; turn the leaf and iron the other side (seems silly, but seems to matter); then turn and iron again; that's all. A heavily padded ironing board may not work well; I often iron on an old National Geographic, covered with a couple paper towels to absorb moisture.

This is now a rite of passage, for me; as Autumn progresses, I'll make an expedition or two with a loved one to just walk, and discover, and gather some of the brightest and most beautiful leaves. Then we'll iron them together, quickly taking the hot and still damp leaves and carefully getting them, exactly flat, into the old atlas or dictionary. Some of the colors change a little when ironed; dark reds may become even darker; light yellows may get paler still. Or not; this unknown part of the rite adds a little more whimsey to it.

Then, a week or two later, perhaps on a rainy late fall day, the next part of the rite. We meticulously wash a couple windows; the east, and the south, in our case. And using double sided tape, together we put up the leaves, perhaps making swoops and swirls, to look like a swoosh of falling leaves. Yes, they're a little fragile. You have to be careful with them. That's a good thing. If you're not sure your leaves are dry enough, try a few. If they start to curl away from the glass in an hour or two, they need to stay in your book press for a few more days.

Often after the late fall rains, the woods will be bare- and gray. It can seem just a bit dismal, if you let it. But as I drink my morning coffee, whatever morning light there is comes through these saved bits of the brightest days. And when the sun hits them- it's nature's own version of stained glass.

We'll usually leave ours up until New Years, at least; then the snow gradually asserts its own authority, and eventually makes the bits of Fall seem out of date. We take them down; burn them in the woodstove, re-wash the windows, and move on; knowing we'll do it again next year.

It slows the speeding days, just a little.

-----------------------------

Give it a try, if you can; even here where "all the leaves" are down, you can still find fresh bright leaves in odd places. You do need freshly fallen, or picked off the tree; leaves that have been off the tree for just a day are already faded, and brittle. Often young tree seedlings in the woods keep their leaves long after the grownup trees have shed theirs. Scrounge around; with a loved one (or two), if you can.

So far as I know, I "invented" this process. I see looking on the web that some people iron leaves- but as far as I can tell, they do it only between pieces of wax paper, counting on the wax to "fix" the leaf. I'd never heard of that before; and I can assure you, you don't need the wax. Just ironed and book pressed, the colors will stay completely fresh for 4-6 months; they will, of course, gradually fade after that.

Let me know how it works for you.

:-)