tag:blogger.com,1999:blog-44684822256621655722024-03-28T02:23:35.859-07:00WheatavoreTerihttp://www.blogger.com/profile/14320610108464020684noreply@blogger.comBlogger188125tag:blogger.com,1999:blog-4468482225662165572.post-56628900858635745132020-10-02T21:55:00.001-07:002020-10-02T21:55:58.499-07:00Intelligent Plants: What's A Vegetarian To Do?<p class="MsoNormal" style="line-height: 115%; margin-bottom: 9.9pt;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-h8EjHE1YlUU/X3gDWj5cLuI/AAAAAAAHJI8/u1hpqTEVNcQ5MvM-ZC8CJxmp28f_o4ZRQCPcBGAsYHg/s3648/%2BAugust%2B3%252C%2B2017-93.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2736" data-original-width="3648" src="https://1.bp.blogspot.com/-h8EjHE1YlUU/X3gDWj5cLuI/AAAAAAAHJI8/u1hpqTEVNcQ5MvM-ZC8CJxmp28f_o4ZRQCPcBGAsYHg/s320/%2BAugust%2B3%252C%2B2017-93.jpg" width="320" /></a></div><br /><span lang="EN-GB"><span style="font-family: arial;"><b><i>May, 2017</i></b></span></span><p></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in; text-indent: .25in;"><span lang="EN-GB" style="font-family: "Times New Roman",serif; mso-ansi-language: EN-GB; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">In a recent <i>New
Yorker</i> article, Michael Pollan details major new scientific research
suggesting that plants are far more sentient than most of us think. .Pollan
writes:<o:p></o:p></span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in; margin-left: .5in; margin-right: .5in; margin-top: 0in; text-indent: -4.5pt;"><span style="color: #121212; font-family: "Times New Roman",serif; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">The tips of plant
roots, in addition to sensing gravity, moisture, light, pressure, and hardness,
can also sense volume, nitrogen, phosphorus, salt, various toxins, microbes,
and chemical signals from neighboring plants. Roots about to encounter an
impenetrable obstacle or a toxic substance change course before they make
contact with it. Roots can tell whether nearby roots are self or other and, if
other, kin or stranger</span><span lang="EN-GB" style="font-family: "Times New Roman",serif; mso-ansi-language: EN-GB; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">.<a href="file:///C:/Users/Administrator/Documents/10-2-2020IntelligentWheatBlogger2.docx#_ftn1" name="_ftnref1" title=""><span class="MsoFootnoteReference"><!--[if !supportFootnotes]--><span class="MsoFootnoteReference"><span lang="EN-GB" style="font-size: 12pt; line-height: 200%;">[1]</span></span><!--[endif]--></span></a><o:p></o:p></span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span lang="EN-GB" style="font-family: "Times New Roman",serif; mso-ansi-language: EN-GB; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"> What
does that mean for vegetarians? If that grain of wheat, or a potato, or the
celery stalk, are all ripped from intelligent living beings, able to sense
chemicals, sounds, and light, and react accordingly, should we be eating them?
Should we eat only fruits, nuts, and seeds things that the plant wants to
have separated from itself, to further its species?</span><span style="font-family: "Times New Roman", serif;"> </span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 9.9pt; text-indent: .5in;"><span lang="EN-GB" style="font-family: "Times New Roman",serif; mso-ansi-language: EN-GB; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">What about fermentation? Should we allow other
creatures -- bacteria, yeasts, and fungi, to partially digest our fruits and
nuts before we eat them, as suggested by Sandor Katz and others? When we eat
the pickles, chocolate, coffee, yogurt, bread, and the like, we are consuming
whole clouds and colonies of these helpful creatures, some dead, some alive.<o:p></o:p></span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 9.9pt;"><span lang="EN-GB" style="font-family: "Times New Roman",serif; mso-ansi-language: EN-GB; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"> But
then fruit. Should we even eat that? Eve ate of the fruit of the tree. Why
was it a fruit, and not the leaf, or flower? Does this mean that fruit contains
knowledge, like the pills that are distributed by the Highly Magnified and Thoroughly
Educated Woggle-Bug in L. Frank Baum’s <i>The
Marvelous Land of Oz</i>?<o:p></o:p></span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 9.9pt;"><span lang="EN-GB" style="font-family: "Times New Roman",serif; mso-ansi-language: EN-GB; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"> Of
course, much of the human race is omnivorous, eating meat and dairy products,
along with fruits and vegetables. As long as it’s not their next door neighbor,
whether their food item is sentient or not generally doesn't factor into the
decision to eat it. For some vegetarians and religious groups, however, the
intelligence of the creatures or plants that became food is an important issue.
For them, the new research might raise questions about the ethics of eating the
recommended five servings of fruits and vegetables daily.<o:p></o:p></span></p><p class="MsoNormal" style="line-height: 115%; margin-bottom: 9.9pt;"><span lang="EN-GB">
</span></p><div><!--[if !supportFootnotes]--><br clear="all" />
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<div id="ftn1">
<p class="MsoFootnoteText"><a href="file:///C:/Users/Administrator/Documents/10-2-2020IntelligentWheatBlogger2.docx#_ftnref1" name="_ftn1" title=""><span class="MsoFootnoteReference"><span style="color: black; mso-themecolor: text1;"><!--[if !supportFootnotes]--><span class="MsoFootnoteReference"><span style="font-family: "Times New Roman", serif; font-size: 10pt; line-height: 200%;">[1]</span></span><!--[endif]--></span></span></a>
Michael Pollan, “The Intelligent Plant,” <i>The New Yorker</i>, December 2013. <a href="http://www.newyorker.com/magazine/2013/12/23/the-intelligent-plant"><span style="color: black; mso-themecolor: text1;">http://www.newyorker.com/magazine/2013/12/23/the-intelligent-plant</span></a>. <o:p></o:p></p>
</div>
</div><p class="MsoNormal" style="line-height: 115%; margin-bottom: 9.9pt;"><span lang="EN-GB">“</span><span lang="EN-GB" style="font-family: "Times New Roman",serif; mso-ansi-language: EN-GB;">When food
is scarce and acacias are overbrowsed,” Pollan writes, “the trees produce
sufficient amounts of toxin to kill the [antelopes].”. A plant that can produce
its own weapons to kill an attacker sounds intelligent to me. Even better,
“Several species, including corn and lima beans, emit a chemical distress call
when attacked by caterpillars. Parasitic wasps some distance away lock in on
that scent, follow it to the afflicted plant, and proceed to slowly destroy the
caterpillars.”<a href="file:///C:/Users/Administrator/Documents/10-2-2020IntelligentWheatBlogger.docx#_ftn1" name="_ftnref1" title=""><span class="MsoFootnoteReference"><!--[if !supportFootnotes]--><span class="MsoFootnoteReference"><span lang="EN-GB" style="font-size: 12pt; line-height: 200%;">[1]</span></span><!--[endif]--></span></a><o:p></o:p></span></p><p class="MsoNormal" style="line-height: 115%; margin-bottom: 9.9pt;"><span lang="EN-GB" style="font-family: "Times New Roman",serif; mso-ansi-language: EN-GB;"> Plants use chemicals to communicate
with each other, to defend themselves, and to attract creatures that will
pollinate their flowers. An example is caffeine, which attracts bees but is
toxic in larger doses to herbivores. Some plants deploy high doses of caffeine
in seedlings, leaves, and stems as toxins to discourage creatures that might eat
them. Citrus plants, including lemons, grapefruits and oranges take the
opposite approach, storing caffeine in their flowers, where it draws honeybees.
Like truckers favoring certain roadside diners, the bees remember those flowers
for the caffeine boost, and return for subsequent doses.<o:p></o:p></span></p><p class="MsoNormal" style="line-height: 115%; margin-bottom: 9.9pt;"><span lang="EN-GB" style="font-family: "Times New Roman",serif; mso-ansi-language: EN-GB;"> Another example of apparently
intelligent behavior is the ability of mushrooms to create little winds that
help spread their spores. Oyster and shiitake mushrooms release water vapour
that cools the air around them, creating convection currents. This in turn
generates miniature winds that lift their spores into the air.<a href="file:///C:/Users/Administrator/Documents/10-2-2020IntelligentWheatBlogger.docx#_ftn2" name="_ftnref2" title=""><span class="MsoFootnoteReference"><!--[if !supportFootnotes]--><span class="MsoFootnoteReference"><span lang="EN-GB" style="font-size: 12pt; line-height: 200%;">[2]</span></span><!--[endif]--></span></a>
Dr. Emilie Dressaire, professor of experimental fluid mechanics at Trinity
College in Connecticut and co-author of the study, characterized the mushrooms as
“ingenious engineers.”</span><span style="font-family: "Times New Roman", serif;"> </span></p><p class="MsoNormal" style="line-height: 115%; margin-bottom: 9.9pt; text-indent: .5in;"><b><span lang="EN-GB" style="font-family: "Times New Roman",serif; mso-ansi-language: EN-GB; mso-bidi-font-style: italic;">What about wheat – what is
it up against?</span></b><span lang="EN-GB" style="font-family: "Times New Roman",serif; mso-ansi-language: EN-GB;"><o:p></o:p></span></p><p class="MsoNormal" style="line-height: 115%; margin-bottom: 9.9pt; text-indent: .5in;"><span lang="EN-GB" style="font-family: "Times New Roman",serif; mso-ansi-language: EN-GB;">These days, people often write about wheat’s evil qualities. Is wheat
attacking us, poisoning us with phytochemicals and gluten so we will stop
eating it as some writers seem to be saying? But today's wheats exist only
because of human breeding. They could not live in the wild. Their seeds are too
tightly encased in the hulls and can’t be spread by wind or other means. For wheat
to poison the only species that can assure its continued existence would be
suicidal.<o:p></o:p></span></p><p class="MsoNormal" style="line-height: 115%; margin-bottom: 9.9pt; text-indent: .5in;"><span lang="EN-GB" style="font-family: "Times New Roman",serif; mso-ansi-language: EN-GB;">For its short-term survival, wheat doesn’t depend entirely on humans. It
has a few of its own weapons. Faced with a variety of menaces in particular
the larvae of Hessian flies wheat produces lectin to protect itself. The
lectin poisons the insects after the larvae dine on it. Wheat defends itself
against aphids as well. Wheat seedlings that haven’t been chewed on by Hessian
flies and other creatures attract aphids. But when the aphids show up, the
seedlings give off chemical odors that repel them.<o:p></o:p></span></p><p class="MsoNormal" style="line-height: 115%; margin-bottom: 9.9pt;"><span lang="EN-GB" style="font-family: "Times New Roman",serif; mso-ansi-language: EN-GB;"> Those aphids eating the wheat don’t
give up so easily. They continue to eat it even while it is doing its best to
drive them away. British scientists genetically modified wheat to repel the
persistent aphids. Huw Jones, who co-authored a report on the
genetically-modified wheat, said that the experiment didn’t work. “The real
world is much more complicated that then laboratory,”<a href="file:///C:/Users/Administrator/Documents/10-2-2020IntelligentWheatBlogger.docx#_ftn3" name="_ftnref3" title=""><span class="MsoFootnoteReference"><!--[if !supportFootnotes]--><span class="MsoFootnoteReference"><span lang="EN-GB" style="font-size: 12pt; line-height: 200%;">[3]</span></span><!--[endif]--></span></a>
he said. To make matters worse, the government had to pay for security to
protect the experimental fields from activists objecting to GMO research– about
$2.9 million, three times the cost of the actual research. Others scientists
are trying to change what happens in the aphids' digestive systems so that they
die from eating wheat. They hope to find other mechanisms that will shift the
natural balance in favor of the farmer. Aphids gotta eat too, son, but
hopefully something else.<o:p></o:p></span></p><p class="MsoNormal" style="line-height: 115%; margin-bottom: 9.9pt;"><span lang="EN-GB" style="font-family: "Times New Roman",serif; mso-ansi-language: EN-GB;"> Wheat doesn't just have to fight
against insects and other creatures from the animal kingdom. Field bindweed is
a pretty vine with a small white flower that is cousin to the morning glories
and sweet potatoes.<a href="file:///C:/Users/Administrator/Documents/10-2-2020IntelligentWheatBlogger.docx#_ftn4" name="_ftnref4" title=""><span class="MsoFootnoteReference"><!--[if !supportFootnotes]--><span class="MsoFootnoteReference"><span lang="EN-GB" style="font-size: 12pt; line-height: 200%;">[4]</span></span><!--[endif]--></span></a> It
sends chemicals through its roots to inhibit the growth of nearby wheat.<a href="file:///C:/Users/Administrator/Documents/10-2-2020IntelligentWheatBlogger.docx#_ftn5" name="_ftnref5" title=""><span class="MsoFootnoteReference"><!--[if !supportFootnotes]--><span class="MsoFootnoteReference"><span lang="EN-GB" style="font-size: 12pt; line-height: 200%;">[5]</span></span><!--[endif]--></span></a> Winter wheat that grows earlier in the spring
than other crops may hog the water and sunlight that the bindweed needs, and
destroy its competitor. Farmers could plant winter wheat to free their fields
of bindweed, then grow other crops on the cleansed land</span><span lang="EN-GB">.</span> </p><p class="MsoNormal" style="line-height: 115%; margin-bottom: 9.9pt; text-indent: .5in;"><b><span lang="EN-GB" style="font-family: "Times New Roman",serif; mso-ansi-language: EN-GB; mso-bidi-font-style: italic;">The microbiome -- wheat and
microbes serve each other</span></b><span lang="EN-GB" style="font-family: "Times New Roman",serif; mso-ansi-language: EN-GB;"><o:p></o:p></span></p><p class="MsoNormal" style="line-height: 115%; margin-bottom: 9.9pt;"><span lang="EN-GB"> </span><span lang="EN-GB" style="font-family: "Times New Roman",serif; mso-ansi-language: EN-GB;">At
the cooperative end of the spectrum, wheat survives within in a complicated
network of microbes. To survive, the microbes need the wheat that they are
growing on as much as the wheat needs them. Some types of fungi grow on wheat
roots from which they draw nutrients. In exchange, the fungi send out filaments
to draw moisture that surrounds the wheat roots, acting as tiny irrigation
systems. The wheat uses nutrients and minerals from soil set free by other
neighboring microbes.<o:p></o:p></span></p><p class="MsoNormal" style="line-height: 115%; margin-bottom: 9.9pt;"><span lang="EN-GB" style="font-family: "Times New Roman",serif; mso-ansi-language: EN-GB;"> One experiment showed how changing
the wheat’s microbiome its community of microbes could allow wheat to grow
in high heat and drought. Scientists sterilized wheat seeds to remove their
existing microbiomes. They coated the seeds with microbiomes found on grasses
that live near Yellowstone hot springs at temperatures of 160 degrees
Fahrenheit. Wrapped in its new microbiome, the wheat thrived in the heat, and
used 50% less water.<a href="file:///C:/Users/Administrator/Documents/10-2-2020IntelligentWheatBlogger.docx#_ftn6" name="_ftnref6" title=""><span class="MsoFootnoteReference"><!--[if !supportFootnotes]--><span class="MsoFootnoteReference"><span lang="EN-GB" style="font-size: 12pt; line-height: 200%;">[6]</span></span><!--[endif]--></span></a>
The lead researcher on this study, Dr. Regina Redman is co-owner of a company
that suggested that working with microbiomes could eliminate the need for the
genetic engineering that many people find objectionable. When she’s not
engaging the microbiome, Dr Redman has hosted a cooking show in the Seattle
area, scuba dives, travels to the Poles, and engages in 1,000 –mile bike rides.<o:p></o:p></span></p><p class="MsoNormal" style="line-height: 115%; margin-bottom: 9.9pt;"><span lang="EN-GB" style="font-family: "Times New Roman",serif; mso-ansi-language: EN-GB;"> What about the effect of music on
plants? Remember when we played Beethoven and Jimi Hendrix to our philodendrons
in the 1970s? Does wheat respond to stimuli like this? Maybe it likes the lines
from the musical “Oklahoma, where the wind comes sweepin’ down the plain,
Where the wavin’ wheat can sure smell sweet, When the wind comes right behind
the rain.” The jury is out. Most of the research has not been done with
randomly selected plant populations under strict scientific protocols, and it has
not been replicated. The Canadian engineer, Eugene Canby reported in the mid-1960s that wheat seeds
exposed to Bach’s Violin Sonata produced 66% more grain.<a href="file:///C:/Users/Administrator/Documents/10-2-2020IntelligentWheatBlogger.docx#_ftn7" name="_ftnref7" title=""><span class="MsoFootnoteReference"><!--[if !supportFootnotes]--><span class="MsoFootnoteReference"><span lang="EN-GB" style="font-size: 12pt; line-height: 200%;">[7]</span></span><!--[endif]--></span></a>
Other researchers found that plants seemed to like classical music, and perhaps
jazz and country. Many plants appeared to be averse to rock music in the
various unscientific studies reported, so Jimi Hendrix is not advised.<o:p></o:p></span></p><p class="MsoNormal" style="line-height: 115%; margin-bottom: 9.9pt;"><span lang="EN-GB" style="font-family: "Times New Roman",serif; mso-ansi-language: EN-GB;"> It does begin to look as if wheat,
like other plants, can act with purpose to protect itself, and can shape
conditions to improve its lot in life. Italian plant physiologist Stefano
Mancuso, “a slight bearded Calabrian” from the University of Florence<a href="file:///C:/Users/Administrator/Documents/10-2-2020IntelligentWheatBlogger.docx#_ftn8" name="_ftnref8" title=""><span class="MsoFootnoteReference"><!--[if !supportFootnotes]--><span class="MsoFootnoteReference"><span lang="EN-GB" style="font-size: 12pt; line-height: 200%;">[8]</span></span><!--[endif]--></span></a>
says that because plants can’t run away and are likely to get eaten, they
evolved modular structures, and “intelligence” or abilities to respond that are
spread throughout their “bodies.” He compares this distributed intelligence to
the Internet, which relies on billions of basic modules (individual devices)
for its survival and health.<a href="file:///C:/Users/Administrator/Documents/10-2-2020IntelligentWheatBlogger.docx#_ftn9" name="_ftnref9" title=""><span class="MsoFootnoteReference"><!--[if !supportFootnotes]--><span class="MsoFootnoteReference"><span lang="EN-GB" style="font-size: 12pt; line-height: 200%;">[9]</span></span><!--[endif]--></span></a>
Mancuso says that “plants evolved to be eaten. It is part of their survival
strategy.”<a href="file:///C:/Users/Administrator/Documents/10-2-2020IntelligentWheatBlogger.docx#_ftn10" name="_ftnref10" title=""><span class="MsoFootnoteReference"><!--[if !supportFootnotes]--><span class="MsoFootnoteReference"><span lang="EN-GB" style="font-size: 12pt; line-height: 200%;">[10]</span></span><!--[endif]--></span></a><o:p></o:p></span></p><p class="MsoNormal" style="line-height: 115%; margin-bottom: 9.9pt; text-indent: .5in;"><span lang="EN-GB" style="font-family: "Times New Roman",serif; mso-ansi-language: EN-GB;">Michael Pollan points out the controversy that surrounds Mancuso’s views
and those of other plant physiologists. Some botanists dismiss Mancuso’s
research and his interpretations of it as “foolish distractions” and products
of “the nuthouse.”<a href="file:///C:/Users/Administrator/Documents/10-2-2020IntelligentWheatBlogger.docx#_ftn11" name="_ftnref11" title=""><span class="MsoFootnoteReference"><!--[if !supportFootnotes]--><span class="MsoFootnoteReference"><span lang="EN-GB" style="font-size: 12pt; line-height: 200%;">[11]</span></span><!--[endif]--></span></a> Pollan characterizes Mancuso as a
poet-philosopher of the field, saying that proving the intelligence of plants
might make people more humble about their place in the world. <a href="file:///C:/Users/Administrator/Documents/10-2-2020IntelligentWheatBlogger.docx#_ftn12" name="_ftnref12" title=""><span class="MsoFootnoteReference"><!--[if !supportFootnotes]--><span class="MsoFootnoteReference"><span lang="EN-GB" style="font-size: 12pt; line-height: 200%;">[12]</span></span><!--[endif]--></span></a><o:p></o:p></span></p><p class="MsoNormal" style="line-height: 115%; margin-bottom: 9.9pt;"><span lang="EN-GB" style="font-family: "Times New Roman",serif; mso-ansi-language: EN-GB;"> One ethnobotanist wondered why
people would want to attribute animal characteristics to plants: “They can eat
light. Isn’t that enough?” he asked.<a href="file:///C:/Users/Administrator/Documents/10-2-2020IntelligentWheatBlogger.docx#_ftn13" name="_ftnref13" title=""><span class="MsoFootnoteReference"><!--[if !supportFootnotes]--><span class="MsoFootnoteReference"><span lang="EN-GB" style="font-size: 12pt; line-height: 200%;">[13]</span></span><!--[endif]--></span></a>
Although some scientists are working on ways to allow mammals to
photosynthesize, others point out that mammals are constructed in ways that
don’t readily lend themselves to supplying all of their nutritional needs with
light.<a href="file:///C:/Users/Administrator/Documents/10-2-2020IntelligentWheatBlogger.docx#_ftn14" name="_ftnref14" title=""><span class="MsoFootnoteReference"><!--[if !supportFootnotes]--><span class="MsoFootnoteReference"><span lang="EN-GB" style="font-size: 12pt; line-height: 200%;">[14]</span></span><!--[endif]--></span></a>
And some ask, why bother? .“We have effectively outsourced the process of
photosynthesis on a massive scale”<a href="file:///C:/Users/Administrator/Documents/10-2-2020IntelligentWheatBlogger.docx#_ftn15" name="_ftnref15" title=""><span class="MsoFootnoteReference"><!--[if !supportFootnotes]--><span class="MsoFootnoteReference"><span lang="EN-GB" style="font-size: 12pt; line-height: 200%;">[15]</span></span><!--[endif]--></span></a>
by creating agriculture. Wheat’s evolutionary strategies include
photosynthesis, a variety of “intelligent” behaviors, cooperative relationships
with microbes, and the ability to persuade humans to grow it for its gluten and
nourishment.</span><span lang="EN-GB"><o:p></o:p></span></p><p class="MsoNormal" style="line-height: 115%;"><o:p> </o:p></p><p>
</p><div><!--[if !supportFootnotes]--><br clear="all" />
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<p class="MsoFootnoteText" style="line-height: normal;"><a href="file:///C:/Users/Administrator/Documents/10-2-2020IntelligentWheatBlogger.docx#_ftnref1" name="_ftn1" title=""><span class="MsoFootnoteReference"><!--[if !supportFootnotes]--><span class="MsoFootnoteReference"><span style="font-family: "Times New Roman",serif; font-size: 10.0pt; line-height: 200%; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">[1]</span></span><!--[endif]--></span></a>
Michael Pollan, <i>New Yorker</i>, 2013. <a href="http://www.newyorker.com/magazine/2013/12/23/the-intelligent-plant"><span style="color: black; mso-themecolor: text1;">http://www.newyorker.com/magazine/2013/12/23/the-intelligent-plant</span></a>.<o:p></o:p></p>
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<div id="ftn2">
<p class="MsoFootnoteText" style="line-height: normal;"><a href="file:///C:/Users/Administrator/Documents/10-2-2020IntelligentWheatBlogger.docx#_ftnref2" name="_ftn2" title=""><span class="MsoFootnoteReference"><!--[if !supportFootnotes]--><span class="MsoFootnoteReference"><span style="font-family: "Times New Roman",serif; font-size: 10.0pt; line-height: 200%; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">[2]</span></span><!--[endif]--></span></a> Allegra Staples, “How the Ingenious Mushroom
Creates Its Own Micro-climate.” <i>Dogo News</i>,
December 2013, https://www.dogonews.com/2013/12/2/how-the-ingenious-mushroom-creates-its-own-microclimate/page/3<o:p></o:p></p>
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<p class="MsoFootnoteText" style="line-height: normal;"><a href="file:///C:/Users/Administrator/Documents/10-2-2020IntelligentWheatBlogger.docx#_ftnref3" name="_ftn3" title=""><span class="MsoFootnoteReference"><!--[if !supportFootnotes]--><span class="MsoFootnoteReference"><span style="font-family: "Times New Roman",serif; font-size: 10.0pt; line-height: 200%; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">[3]</span></span><!--[endif]--></span></a>
Jones, Huw, et al, “Designer Wheat Fails Anti-Aphid Field Test,” <i>Scientific Reports</i>, June 2015. <a href="https://phys.org/news/2015-06-wheat-anti-aphid-field.html">https://phys.org/news/2015-06-wheat-anti-aphid-field.html</a>.
<o:p></o:p></p>
</div>
<div id="ftn4">
<p class="MsoFootnoteText" style="line-height: normal;"><a href="file:///C:/Users/Administrator/Documents/10-2-2020IntelligentWheatBlogger.docx#_ftnref4" name="_ftn4" title=""><span class="MsoFootnoteReference"><!--[if !supportFootnotes]--><span class="MsoFootnoteReference"><span style="font-family: "Times New Roman",serif; font-size: 10.0pt; line-height: 200%; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">[4]</span></span><!--[endif]--></span></a> <span lang="EN-GB">Farmers don’t like bindweed. They consider <i>Convolvulus arvensis</i>
to be one of the most noxious plants around. Horses that eat it get sick, it
carries viruses that infect other plants, and it has a dozen different ways of
invading and choking off other plants, both above and below ground. From a
human standpoint, though, it has value. It may inhibit tumor growth, and may
have other uses in medicine. </span><a href="http://naturalsociety.com/bindweed-extract-virulent-cancer-tumors/">http://naturalsociety.com/bindweed-extract-virulent-cancer-tumors/</a>;
<a href="https://www.mskcc.org/cancer-care/integrative-medicine/herbs/convolvulis-arvensis">https://www.mskcc.org/cancer-care/integrative-medicine/herbs/convolvulis-arvensis</a>.<o:p></o:p></p>
</div>
<div id="ftn5">
<p class="MsoFootnoteText" style="line-height: normal;"><a href="file:///C:/Users/Administrator/Documents/10-2-2020IntelligentWheatBlogger.docx#_ftnref5" name="_ftn5" title=""><span class="MsoFootnoteReference"><!--[if !supportFootnotes]--><span class="MsoFootnoteReference"><span style="font-family: "Times New Roman",serif; font-size: 10.0pt; line-height: 200%; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">[5]</span></span><!--[endif]--></span></a>
The process is called “amensalism.” It is the same process that allows
penicillin and streptomycin to inhibit the growth of bacteria.<o:p></o:p></p>
</div>
<div id="ftn6">
<p class="MsoFootnoteText" style="line-height: normal;"><a href="file:///C:/Users/Administrator/Documents/10-2-2020IntelligentWheatBlogger.docx#_ftnref6" name="_ftn6" title=""><span class="MsoFootnoteReference"><!--[if !supportFootnotes]--><span class="MsoFootnoteReference"><span style="font-family: "Times New Roman",serif; font-size: 10.0pt; line-height: 200%; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">[6]</span></span><!--[endif]--></span></a> Jeff Leach, “Microbiome Swapping: It’s All
the Rage,” <i>Human Food Project</i>,
August, 2012. http://humanfoodproject.com/microbiome-swapping-its-all-the-rage/<o:p></o:p></p>
</div>
<div id="ftn7">
<p class="MsoFootnoteText" style="line-height: normal;"><a href="file:///C:/Users/Administrator/Documents/10-2-2020IntelligentWheatBlogger.docx#_ftnref7" name="_ftn7" title=""><span class="MsoFootnoteReference"><!--[if !supportFootnotes]--><span class="MsoFootnoteReference"><span style="font-family: "Times New Roman",serif; font-size: 10.0pt; line-height: 200%; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">[7]</span></span><!--[endif]--></span></a>
Mazlan, “The Effect of Music on Plant Growth,” DenGarden, May 2017. <a href="https://dengarden.com/gardening/the-effect-of-music-on-plant-growth">https://dengarden.com/gardening/the-effect-of-music-on-plant-growth</a>.<o:p></o:p></p>
</div>
<div id="ftn8">
<p class="MsoFootnoteText"><a href="file:///C:/Users/Administrator/Documents/10-2-2020IntelligentWheatBlogger.docx#_ftnref8" name="_ftn8" title=""><span class="MsoFootnoteReference"><!--[if !supportFootnotes]--><span class="MsoFootnoteReference"><span style="font-family: "Times New Roman",serif; font-size: 10.0pt; line-height: 200%; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">[8]</span></span><!--[endif]--></span></a>
Michael Pollan, The New Yorker.<o:p></o:p></p>
</div>
<div id="ftn9">
<p class="MsoFootnoteText" style="line-height: normal;"><a href="file:///C:/Users/Administrator/Documents/10-2-2020IntelligentWheatBlogger.docx#_ftnref9" name="_ftn9" title=""><span class="MsoFootnoteReference"><!--[if !supportFootnotes]--><span class="MsoFootnoteReference"><span style="font-family: "Times New Roman",serif; font-size: 10.0pt; line-height: 200%; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">[9]</span></span><!--[endif]--></span></a>
Jeremy Hance, “Are Plants Intelligent? New Book Says Yes.” <i>The Guardian</i>, August 2015. <a href="https://www.theguardian.com/environment/radical-conservation/2015/aug/04/plants-intelligent-sentient-book-brilliant-green-internet">https://www.theguardian.com/environment/radical-conservation/2015/aug/04/plants-intelligent-sentient-book-brilliant-green-internet</a>.<o:p></o:p></p>
</div>
<div id="ftn10">
<p class="MsoFootnoteText" style="line-height: normal;"><a href="file:///C:/Users/Administrator/Documents/10-2-2020IntelligentWheatBlogger.docx#_ftnref10" name="_ftn10" title=""><span class="MsoFootnoteReference"><!--[if !supportFootnotes]--><span class="MsoFootnoteReference"><span style="font-family: "Times New Roman",serif; font-size: 10.0pt; line-height: 200%; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">[10]</span></span><!--[endif]--></span></a>
Pollan.<o:p></o:p></p>
</div>
<div id="ftn11">
<p class="MsoFootnoteText" style="line-height: normal;"><a href="file:///C:/Users/Administrator/Documents/10-2-2020IntelligentWheatBlogger.docx#_ftnref11" name="_ftn11" title=""><span class="MsoFootnoteReference"><!--[if !supportFootnotes]--><span class="MsoFootnoteReference"><span style="font-family: "Times New Roman",serif; font-size: 10.0pt; line-height: 200%; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">[11]</span></span><!--[endif]--></span></a>
Michael Pollan, <i>Id</i>.<o:p></o:p></p>
</div>
<div id="ftn12">
<p class="MsoFootnoteText" style="line-height: normal;"><a href="file:///C:/Users/Administrator/Documents/10-2-2020IntelligentWheatBlogger.docx#_ftnref12" name="_ftn12" title=""><span class="MsoFootnoteReference"><!--[if !supportFootnotes]--><span class="MsoFootnoteReference"><span style="font-family: "Times New Roman",serif; font-size: 10.0pt; line-height: 200%; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">[12]</span></span><!--[endif]--></span></a>
Michael Pollan, “The Intelligent Plant <i>The
New Yorker</i>, December 2013. <a href="http://www.newyorker.com/magazine/2013/12/23/the-intelligent-plant">http://www.newyorker.com/magazine/2013/12/23/the-intelligent-plant</a>.<o:p></o:p></p>
</div>
<div id="ftn13">
<p class="MsoFootnoteText" style="line-height: normal;"><a href="file:///C:/Users/Administrator/Documents/10-2-2020IntelligentWheatBlogger.docx#_ftnref13" name="_ftn13" title=""><span class="MsoFootnoteReference"><!--[if !supportFootnotes]--><span class="MsoFootnoteReference"><span style="font-family: "Times New Roman",serif; font-size: 10.0pt; line-height: 200%; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">[13]</span></span><!--[endif]--></span></a>
Michael Pollan, <i>Id.</i><o:p></o:p></p>
</div>
<div id="ftn14">
<p class="MsoFootnoteText" style="line-height: normal;"><a href="file:///C:/Users/Administrator/Documents/10-2-2020IntelligentWheatBlogger.docx#_ftnref14" name="_ftn14" title=""><span class="MsoFootnoteReference"><!--[if !supportFootnotes]--><span class="MsoFootnoteReference"><span style="font-family: "Times New Roman",serif; font-size: 10.0pt; line-height: 200%; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">[14]</span></span><!--[endif]--></span></a>
Ed Yong, “Will We Ever Photosynthesize Like Plants?” <i>BBC Future</i>, September 2012. http://www.bbc.com/future/story/20120906-will-humans-ever-photosynthesise<o:p></o:p></p>
</div>
<div id="ftn15">
<p class="MsoFootnoteText" style="line-height: normal;"><a href="file:///C:/Users/Administrator/Documents/10-2-2020IntelligentWheatBlogger.docx#_ftnref15" name="_ftn15" title=""><span class="MsoFootnoteReference"><!--[if !supportFootnotes]--><span class="MsoFootnoteReference"><span style="font-family: "Times New Roman",serif; font-size: 10.0pt; line-height: 200%; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">[15]</span></span><!--[endif]--></span></a>
Ed Yong.<span style="font-size: 13.5pt;"><o:p></o:p></span></p>
<p class="MsoFootnoteText" style="line-height: normal;"><o:p> </o:p></p>
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</div>Terihttp://www.blogger.com/profile/14320610108464020684noreply@blogger.com0tag:blogger.com,1999:blog-4468482225662165572.post-12295566116217247762018-08-05T14:13:00.000-07:002018-08-05T14:13:05.193-07:00Nursery Rhyme Pies with surprises inside<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://4.bp.blogspot.com/h-BWsXC3LPC68Kc_P8Lbvq3dhNfVCZjcfyELJmpDOoFIjpoc3EJbsoMjWbNyLh_uwzedS8gppMG1yUlXukEZv3EviOv2RIOexo9oHG0t1DTcOObsz39XGmwWjqKuVj94l7kYwXB6bsVya-Qpwz7ni3Tet9YcfRcvGg_b8oTGUzH0ItI46KK051WKq4zqX7zDtuTRMuzyn_BzuDG87sBtLpSYlThUmeCQ7LRsCoqkMEfULBbf57HaHfoPLsAIU948HFAzpJKB_0KDxcc_qEHCECSBuj4r7zYSWATk10l1R8NIM9v2DVWwrt8j2qOQK79MdUaKDmcxDxnKvxrPvBFlYy5n-I4SShYXt6RgE4Bar4Fh8fTYqsXHfhjDZlJ1ue4l4DTyZgLo33DV4sz7VTAJAjYqxv-oLeK2Ra2zyRBwP80mY94owBUiS2rPrb-L4CEYenq6DcVMAzebph94wXTDaTBGhzLOWQBHjCuY_-NRYSO4F0DBtkcdGQ5I71tqnnU7uEgl18eP8P5Im6bxXqdWjixzpcjf3qZHMxEFRXnZb7sc4lZhfWWSpGX8x58ZfAJqMQ_JlG6e2UG1qFKMteXYsbXJmEGPvzqrdI2Z9Bw3=w385-h500-no" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="500" data-original-width="385" height="320" src="https://4.bp.blogspot.com/h-BWsXC3LPC68Kc_P8Lbvq3dhNfVCZjcfyELJmpDOoFIjpoc3EJbsoMjWbNyLh_uwzedS8gppMG1yUlXukEZv3EviOv2RIOexo9oHG0t1DTcOObsz39XGmwWjqKuVj94l7kYwXB6bsVya-Qpwz7ni3Tet9YcfRcvGg_b8oTGUzH0ItI46KK051WKq4zqX7zDtuTRMuzyn_BzuDG87sBtLpSYlThUmeCQ7LRsCoqkMEfULBbf57HaHfoPLsAIU948HFAzpJKB_0KDxcc_qEHCECSBuj4r7zYSWATk10l1R8NIM9v2DVWwrt8j2qOQK79MdUaKDmcxDxnKvxrPvBFlYy5n-I4SShYXt6RgE4Bar4Fh8fTYqsXHfhjDZlJ1ue4l4DTyZgLo33DV4sz7VTAJAjYqxv-oLeK2Ra2zyRBwP80mY94owBUiS2rPrb-L4CEYenq6DcVMAzebph94wXTDaTBGhzLOWQBHjCuY_-NRYSO4F0DBtkcdGQ5I71tqnnU7uEgl18eP8P5Im6bxXqdWjixzpcjf3qZHMxEFRXnZb7sc4lZhfWWSpGX8x58ZfAJqMQ_JlG6e2UG1qFKMteXYsbXJmEGPvzqrdI2Z9Bw3=w385-h500-no" width="246" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b><a href="https://en.wikipedia.org/wiki/Little_Jack_Horner"><span style="color: black;">Illustration by William Wallace Denslow</span></a>.</b></span><br />
<br />
<i>Little Jack Horner</i><br />
<br />
Little Jack Horner<br />
Sat in a corner<br />
Eating his Christmas pie<br />
He put in his thumb<br />
And pulled out a plum<br />
And said, "What a good boy am I!"<br />
<br />
It's a familiar nursery rhyme that has been said to be about stealing land during the reign of Henry VIII. Whether true or not, the story goes that the Abbot of Glastonbury, one of the last abbeys to be confiscated by Henry VII in the 1530s, decided to bribe the king with a Christmas pie that contained the deeds to twelve of his properties (other than the Abbey itself) rather than the ingredients of a regular Christmas Pie.<br />
<br />
The classic Christmas pies were large, well suited to hiding deeds, and the sort of thing that an abbot would be expected to send to the king. In Henry's day, they were filled with<span style="color: black;"><a href="https://www.theanneboleynfiles.com/resources/tudor-life/tudor-christmas/"> <span style="color: black;">mincemeat containing thirteen ingredients </span></a>(</span>one for Christ, and twelve for the apostles). They had mutton, representing the shepherds in the Nativity story, and a <a href="http://www.thequestingfeast.com/Coffyns_Traps_Class.html"><span style="color: black;">rectangular box shape</span></a> like that of the manger Thus, the Abbot's pie had symbolic meanings, as well as being a gift he hoped that the king would accept.<br />
<br />
The abbot delegated delivery of the pie to his steward, Thomas Horner (who became Jack in the nursery thyme, because the name <span style="color: black;"><span style="color: black;"><a href="https://www.npr.org/templates/story/story.php?storyId=5135080">"Jack" was often associated with someone up to no good</a>)</span>. </span>Thomas took the pie to the king, but before he got there (so the story goes), pulled out the deed to Mells Manor. Because he was Protestant, Thomas got to keep the manor. The King had the abbot hung anyway, took the rest of the abbey and properties, and everyone continued on. The Horner family owned Mells Manor into the twentieth century; no word about whether they kept up a tradition of Christmas pies.<br />
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<a href="https://3.bp.blogspot.com/zQtF7FfBdxBqZapMxgej9bDVJhiqhAMinXOwhBbB2ARGhAsXphrbYUJlV4p5jAKXOgEsHYfMhWdO2DVpkpChj3g4TRgK_oY9Up29uLffws4Fi4o32om7A40IM92OMpQeppg4yTFRcQBZa7Je2Fb9kgd3eQYr8a_oOhON4uHsc8A67zq6SCokcnBtwa9A9_ntxlkPhHSD7kV5ScY3XD4Ll8p-Ja705GKJysJHPlcxbQYDVPSRmqFvnHAZAeRjQatzD2fupPNFSZaDeqvImhGu1dlqQjsiFGh2tCY7n0Ve1_LQTf0dmCTqqHslz7qOUBfL-0fUnTlbCmdtDnL4qJb6CGORNSR3sk2I_l7KKN1L7Ffvo5FghMFUgxIXbTEU7bbdxewSESrzTe4yF9sAqJDm2hePiuxk_BwI1z9IJ1FC9gWAnofAg2qXqzVqrBbm1fwOc_zmebxxGoo73XrLJSOCpb6cQQUkl8AAVNh7ISDhQlg0GPeOO9kLBGj-ydqpKmnd36ADAJU7KKoiGeO7uFzZpPB8C-J3txFIC2IcDypz0jFfeI6Q_pSBbAIo20i1rI44DAgJwJQr7ndZNZnnkly4cXOitK2agxyd3mYoXq4c=w609-h809-no" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="809" data-original-width="608" height="320" src="https://3.bp.blogspot.com/zQtF7FfBdxBqZapMxgej9bDVJhiqhAMinXOwhBbB2ARGhAsXphrbYUJlV4p5jAKXOgEsHYfMhWdO2DVpkpChj3g4TRgK_oY9Up29uLffws4Fi4o32om7A40IM92OMpQeppg4yTFRcQBZa7Je2Fb9kgd3eQYr8a_oOhON4uHsc8A67zq6SCokcnBtwa9A9_ntxlkPhHSD7kV5ScY3XD4Ll8p-Ja705GKJysJHPlcxbQYDVPSRmqFvnHAZAeRjQatzD2fupPNFSZaDeqvImhGu1dlqQjsiFGh2tCY7n0Ve1_LQTf0dmCTqqHslz7qOUBfL-0fUnTlbCmdtDnL4qJb6CGORNSR3sk2I_l7KKN1L7Ffvo5FghMFUgxIXbTEU7bbdxewSESrzTe4yF9sAqJDm2hePiuxk_BwI1z9IJ1FC9gWAnofAg2qXqzVqrBbm1fwOc_zmebxxGoo73XrLJSOCpb6cQQUkl8AAVNh7ISDhQlg0GPeOO9kLBGj-ydqpKmnd36ADAJU7KKoiGeO7uFzZpPB8C-J3txFIC2IcDypz0jFfeI6Q_pSBbAIo20i1rI44DAgJwJQr7ndZNZnnkly4cXOitK2agxyd3mYoXq4c=w609-h809-no" width="240" /></a></div>
<span style="font-family: Arial, Helvetica, sans-serif;"><b><a href="https://commons.wikimedia.org/wiki/File:Mother_Goose%27s_melodies_-_or_Songs_for_the_nursery_(1879)_(14582986458).jpg"><span style="color: black;">Four and Twenty Blackbirds </span></a>Baked in a Pie</b></span><br />
<br />
Another familiar nursery rhyme had blackbirds instead of plums in the pie:<br />
<br />
<i>Four and Twenty Blackbirds</i><br />
<br />
Sing a song of sixpence,<br />
A pocket full of rye,<br />
Four and twenty blackbirds<br />
Baked in a pie.<br />
<br />
When the pie was opened<br />
The birds began to sing<br />
Now wasn't that a dainty dish<br />
To set before a king!<br />
<br />
The king was in his counting house,<br />
Counting out his money;<br />
The queen was in the parlour,<br />
Eating bread and honey.<br />
<br />
The maid was in the garden,<br />
Hanging out the clothes,<br />
When down came a blackbird<br />
And pecked off her nose.<br />
<div>
<br /></div>
In this case, the pie was an <i><a href="https://owlcation.com/humanities/Curious-Origins-of-Nursery-Rhymes-Sing-a-Song-of-Sixpence">entremet</a>,</i> an entertainment served between courses by wealthy hosts. Birds, pigs, and frogs, even people, could be trapped inside a big pie shell, and let out by breaking the crust, to amaze the guests. One interpretation of this nursery rhyme also ties it to Henry VIII. Henry VIII was the king in the counting house, and the singing birds were people who turned others in to save their own hides, or to get rewards (a pocket full of rye) from the king. The queen was Catherine of Aragon (note that she was eating bread and honey, not pie), and the maid in the garden was Anne Boleyn.<br />
<br />
Both of the rhymes demonstrate one of the essential qualities of pie crust. Properly made with wheat, it is a structurally sound container. An <a href="https://scienceandfooducla.wordpress.com/2014/12/23/engineering-the-perfect-gingerbread-house/">engineering school's experiments </a>with building the perfect gingerbread house led to the conclusion that "Dough with a tough, springy consistency and decreased moisture content is ideal, and can be achieved by using flour with high protein content, such as bread flour. Higher-protein flours contain more glutenin and gliadin proteins, which create the springy gluten network that gives dough its elastic properties." From the Middle Ages into the present, pie crusts have been used as free-standing structures in which food was cooked, or as containers holding entertainments of live creatures.<br />
<br />
A<a href="http://medievalcookery.com/notes/piecrust.html"> German cookbook from 1553</a> described how to make the crust. It advised the cook to take flour, mix it with eggs, melt some fat in boiling water (which could have been butter or lard, or other meat fats), pour that over the flour, and "work it well." (i.e., knead it to develop the gluten). The cook shaped the dough into whatever three-dimensional shape was needed. Then they shaped a lid and fastened it to the box with water, crimping the edges together with their fingers. After filling the crust (or "coffin," from a French word meaning basket), the cook baked it.<br />
<br />
Sometimes the crust was inedible, but just as often, it could be eaten as part of the meal. If the nobility didn't eat the crust, they often passed it on to poor people, who relished the pastry soaked with the juices of the meats and spices that had filled the pie. Alternatively, baking food in the relatively dry and impenetrable crust could preserve food, if the top layer of crust was sealed with fat of some sort.<br />
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<a href="https://1.bp.blogspot.com/7_XOQRhqvO3Bf46VT8IQvAYv_4R0pbInYfJUOX9eIkC__ir39ciEzRpME2Evz7_VuJvwQSYa-V6AXM2Hv23DrGO-29M2gnZ8wLxgt0QhfzVBQvY6Kmi_CCY0zUWI9i9nkID0TkSBID2hUAiNB3_zbK3YuBBtE78xRH-C1dZKMW5VXLgKVPCyHl-CYaH94g0nBORrRV1pDrf9MSgKapub_CzvwcvibKV0l5IoaxDoXGjy9H2BxM_IPXiRZmgeuHuq5UKlOBBYwkLHSc3jzhNSXAn0l3JHNISphsao_mUwXo69O0J1KAkBdGfLpadb3dGaVaCeRpAmGmt0Bni_ElEiKM1Ma6Y5ZxkHHXPTMOTpFdzIzz0RxxR9BG_Jis9XnOtoE-UIqzuXlqe5xXqAofKIiwUbF2S9xTAvHLonSF3pqhFAX5PSXwUEF5uHLCNX4pEZvmhXMaN_9evwO2KqOn_urlsUXqcUYnKiDxSDTO4OVOwKtcCQlERfiyDn-dDZrkCIshK1NMEc7K-jcunefia_fC7TN4aOApinY4Ku1EpApPJGLGffjQlXm5rI8pQsWSiaIB9P3PAi_EXOvGs_L2alKEEEn1nfmgyvxXxPQf2_=w885-h882-no" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="882" data-original-width="884" height="319" src="https://1.bp.blogspot.com/7_XOQRhqvO3Bf46VT8IQvAYv_4R0pbInYfJUOX9eIkC__ir39ciEzRpME2Evz7_VuJvwQSYa-V6AXM2Hv23DrGO-29M2gnZ8wLxgt0QhfzVBQvY6Kmi_CCY0zUWI9i9nkID0TkSBID2hUAiNB3_zbK3YuBBtE78xRH-C1dZKMW5VXLgKVPCyHl-CYaH94g0nBORrRV1pDrf9MSgKapub_CzvwcvibKV0l5IoaxDoXGjy9H2BxM_IPXiRZmgeuHuq5UKlOBBYwkLHSc3jzhNSXAn0l3JHNISphsao_mUwXo69O0J1KAkBdGfLpadb3dGaVaCeRpAmGmt0Bni_ElEiKM1Ma6Y5ZxkHHXPTMOTpFdzIzz0RxxR9BG_Jis9XnOtoE-UIqzuXlqe5xXqAofKIiwUbF2S9xTAvHLonSF3pqhFAX5PSXwUEF5uHLCNX4pEZvmhXMaN_9evwO2KqOn_urlsUXqcUYnKiDxSDTO4OVOwKtcCQlERfiyDn-dDZrkCIshK1NMEc7K-jcunefia_fC7TN4aOApinY4Ku1EpApPJGLGffjQlXm5rI8pQsWSiaIB9P3PAi_EXOvGs_L2alKEEEn1nfmgyvxXxPQf2_=w885-h882-no" width="320" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Blackbirds in a pie <a href="https://commons.wikimedia.org/wiki/File:Four_and_Twenty_Blackbirds.png"><span style="color: black;">(Creative Commons, 8-5-2018)</span></a></b></span><br />
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Terihttp://www.blogger.com/profile/14320610108464020684noreply@blogger.com2tag:blogger.com,1999:blog-4468482225662165572.post-74926596746200521512018-07-29T16:56:00.003-07:002018-07-29T16:56:45.422-07:00Saint Roch of France, and the dog that brought his bread<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://2.bp.blogspot.com/-Lp10jGTk8dg/UT9wnAFvmDI/AAAAAAAAAJQ/eihQHVJHzQs/s640/Roch+Spain.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="310" height="320" src="https://2.bp.blogspot.com/-Lp10jGTk8dg/UT9wnAFvmDI/AAAAAAAAAJQ/eihQHVJHzQs/s640/Roch+Spain.jpg" width="155" /></a></div>
<b><span style="font-family: Arial, Helvetica, sans-serif;"><a href="http://carolinecory.blogspot.com/2013/03/a-saintly-dog-and-favorite-saint.html">Image </a>of Saint Roch, with the dog bringing bread</span></b><br />
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August 16 is the feast day of St. Roch (also known as St. Rocco, or St. Rollox), a patron saint of dogs. He was born into French nobility in 1295, but orphaned at 20. He gave away his money to become a pilgrim, wandering through the countryside. Arriving in towns near Rome that were afflicted by the plague, he stayed there to help the sick. After several years curing people and whole towns in the area through his prayers, he caught the plague himself, and went into the forest to die. A count’s hunting dog (assumed to be a greyhound) found him, and brought bread from his owner to St. Roch. St. Roch believed that his guardian angel brought the dog to him, and showed the dog how to heal him by licking his wounds. Paintings of the saint portray him in pilgrim’s robes with a dog by his side carrying bread in its mouth.<br />
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After St. Roch recovered, the count, who had become his friend and student, gave the dog to St. Roch. The pair traveled back to Montpelier, France. Arrested as a spy during a civil war in the area, the saint and the greyhound spent five years in jail. Some say that he was cared for by an angel in jail, and some say that he and the dog ministered to other prisoners. Both could be true, of course. <a href="https://catholicsaints.info/saint-roch/">He died in jail in 1327</a>.<br />
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These dates might not be precise. A Dominican priest and archbishop, Blessed Jacobus de Varagine, Archbishop of Genoa, wrote one of the best known saints' books of the medieval times. He published the <a href="https://sourcebooks.fordham.edu/basis/goldenlegend/GoldenLegend-Volume5.asp#Rocke">Golden Legend in 1295</a>, and included a detailed account of St. Roch, who (in theory) would still have been alive at the time.<br />
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<b><span style="font-family: Arial, Helvetica, sans-serif;">How Saint Roch's dog also became a saint to some</span></b><br />
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<a href="http://4.bp.blogspot.com/-hXSdmwDr7eA/VjiFGmXoUNI/AAAAAAAANEA/7vmU1PTOFhA/s400/Saint-Guinefort%2B502088643%252C%2Bdeviant%2Bart.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="400" data-original-width="280" height="320" src="https://4.bp.blogspot.com/-hXSdmwDr7eA/VjiFGmXoUNI/AAAAAAAANEA/7vmU1PTOFhA/s400/Saint-Guinefort%2B502088643%252C%2Bdeviant%2Bart.jpg" width="224" /></a></div>
<b><span style="font-family: Arial, Helvetica, sans-serif;"><a href="http://nunastic.blogspot.com/2015/11/guest-blog-saint-guinefortthe-holy.html">Image of St. Guinefort, </a>the holy greyhound</span></b><br />
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This is not the end of the story. The dog, <a href="http://ultimatehistoryproject.com/uploads/3/5/0/1/35012707/1404866952.jpg">named Guinefort,</a> lived on, and became part of another noble family. One day the family went out leaving the baby, a nurse, and Guinefort. When the nurse was in another room, a serpent approached the baby, but Guinefort killed it, leaving a fair amount of gore around. When the family returned they saw the blood, thought that Guinefort had harmed the infant, and killed the dog. But then, on closer look, they saw the snake and realized their mistake.<br />
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The nobleman buried Guinefort in a well, and planted trees to mark the grave. Local women began bringing their babies to the site, praying to the dog for protection. In days past, the same peasants had made offerings to the fauns and spirits in the area; now they brought their children's clothes and lit candles as ritual offerings. <a href="http://www.thegreyhoundsaint.com/">Despite numerous criticisms and attempts to quash the beliefs</a>, <a href="http://ultimatehistoryproject.com/mobile/the-cult-of-guinefort-an-unusual-saint.html">a historian</a> passing through the area noted that it was still practiced after World War 1. "Saint" Guinefort even has his own day, August 22. The Catholic Church certainly does not consider Guinefort a saint, but many people appreciate the story and sentiment and continue to tell it.<br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Dogs and bread</b></span><br />
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<a href="https://3.bp.blogspot.com/nSd1GS4fp-Ju1TvKdJiyEJEl5sjYElqPcUTMQN4wTgVIodgBcIhWfuOWQbhn0rBE3aNtG6u-7_bHi1885v5eocHxwfj6-4Quvj_4-InV2QRu6oA-JG4BnewCwUcaFgcMHI4jzLmc1px239C9_C1TAtNFsAaeTpbrtaVPQ9GYNczTf4t11hnD2lRQl0FyFkqSvfIlDBONakgBSVM-Jh7iTlcA-2mTFBzikqHe2fRd9MDh2SMu-Kr1ZB1e8F6_gfwqQOKHDZOKXvFh5qbNBDNwnRGjQs0E072oZmsklaOPlcw8ehko7WPcDO0VNKys99-z1GI9gI5xVU3sfwGZK8nTn1zeEE9bvchrAbausW3VSFzex0bDQu4KLFZKRsjHPKOpitgOAPKArQ4a7MvdI4QMrhjrd7I7v9nZ4J9wuD7gW7e8q1rgCMxJjhIMbv5khQT7MCD1rBigA6hXCVAzei7mk_sqD5QeXMmk3bT9ZEGWOVcAALGTT7nsbPA_yJ_1kcI5_HuWOA-kodXJmphW1hGH8RVSaZWqYd6Mv-io71dbSC77K5iwncwfTXoct5Y2lGSJtQiA5FXJscvPkd67W6hd-2Fy82FT96bhtoTeOhxV=w1380-h858-no" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="856" data-original-width="1378" height="198" src="https://3.bp.blogspot.com/nSd1GS4fp-Ju1TvKdJiyEJEl5sjYElqPcUTMQN4wTgVIodgBcIhWfuOWQbhn0rBE3aNtG6u-7_bHi1885v5eocHxwfj6-4Quvj_4-InV2QRu6oA-JG4BnewCwUcaFgcMHI4jzLmc1px239C9_C1TAtNFsAaeTpbrtaVPQ9GYNczTf4t11hnD2lRQl0FyFkqSvfIlDBONakgBSVM-Jh7iTlcA-2mTFBzikqHe2fRd9MDh2SMu-Kr1ZB1e8F6_gfwqQOKHDZOKXvFh5qbNBDNwnRGjQs0E072oZmsklaOPlcw8ehko7WPcDO0VNKys99-z1GI9gI5xVU3sfwGZK8nTn1zeEE9bvchrAbausW3VSFzex0bDQu4KLFZKRsjHPKOpitgOAPKArQ4a7MvdI4QMrhjrd7I7v9nZ4J9wuD7gW7e8q1rgCMxJjhIMbv5khQT7MCD1rBigA6hXCVAzei7mk_sqD5QeXMmk3bT9ZEGWOVcAALGTT7nsbPA_yJ_1kcI5_HuWOA-kodXJmphW1hGH8RVSaZWqYd6Mv-io71dbSC77K5iwncwfTXoct5Y2lGSJtQiA5FXJscvPkd67W6hd-2Fy82FT96bhtoTeOhxV=w1380-h858-no" width="320" /></a></div>
<span style="font-family: Arial, Helvetica, sans-serif;"><b>Fire Island bread cooling on rack [photo by TWC, July 29, 2018]</b></span><br />
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The association of the dog with bread might seem accidental, but in fact it is likely that we owe our friendship with dogs to the fact that<a href="https://www.nature.com/articles/nature11837"> they developed a love of wheat</a> when people began to plant it 11,000 or so years ago. One of the most important ways in which dogs differ from their ancestors, the wolves, is their ability to thrive on grains. To do this, dogs evolved <a href="http://www.sciencemag.org/news/2013/01/diet-shaped-dog-domestication">genes that increased their starch-digesting enzymes.</a> Human digestive systems also developed more of these genes and enzymes at about the same time. The <a href="https://www.nature.com/articles/nature11837">Nature article </a>that described the genetic research concluded, “The results presented here demonstrate a striking case of parallel evolution whereby the benefits of coping with an increasingly starch-rich diet during the agricultural revolution caused similar adaptive responses [i.e., new ability to digest starches from grains] in dog and humans.” So wheat may be a crucial part of the process that gave us not only the food of life, but our best friends in the animal kingdom. Although o<a href="https://www.theatlantic.com/science/archive/2016/06/the-origin-of-dogs/484976/">ther theories about how dogs joined their fates to humans</a> exist, evidence supports the wheat theory, and the other theories are not mutually exclusive.<br />
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The <a href="https://www.akc.org/expert-advice/nutrition/natural-foods/can-dogs-eat-bread/">American Kennel Club </a>advises that it's still OK to feed your dog certain kinds of bread, in moderation. No raw bread dough, however, and no bread with raisins (raisins are toxic) or some sorts of nuts (especially macadamia), some brands of peanut butter, and no Xylitol.<br />
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<a href="https://2.bp.blogspot.com/-N8sCiApERoI/W14zT4i6yfI/AAAAAAAEbQ0/JHa9TEq6iwgkxFrrJUJUDJU8Li6DxR5wACLcBGAs/s1600/7-28-2018Oreo%2BandKidMicki37869180_10156948457079369_2153277361313808384_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="768" data-original-width="960" height="256" src="https://2.bp.blogspot.com/-N8sCiApERoI/W14zT4i6yfI/AAAAAAAEbQ0/JHa9TEq6iwgkxFrrJUJUDJU8Li6DxR5wACLcBGAs/s320/7-28-2018Oreo%2BandKidMicki37869180_10156948457079369_2153277361313808384_n.jpg" width="320" /></a></div>
<span style="font-family: Arial, Helvetica, sans-serif;"><b>Mom Oreo advises her young daughter on how to catch the tastiest dinners and invite your humans to provide some tasty bread [photo, Micki Glueckert, July 28, 2018].</b></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>My thanks to Barbara Armstrong, a dog lover who told me about St. Roch, and the dog who brought his bread.</i></span><br />
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Terihttp://www.blogger.com/profile/14320610108464020684noreply@blogger.com0tag:blogger.com,1999:blog-4468482225662165572.post-617782746954216542018-07-22T00:19:00.000-07:002018-07-22T00:23:14.393-07:00The designer flour sack, from mid-1800s to mid-1900s<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://vtgads.com/wp-content/uploads/2016/12/1947-percy-kent-bag-vintage-ad-flour-sack-dress-c2-28.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="650" height="320" src="https://vtgads.com/wp-content/uploads/2016/12/1947-percy-kent-bag-vintage-ad-flour-sack-dress-c2-28.jpg" width="260" /></a></div>
<b style="font-family: Arial, Helvetica, sans-serif;"><a href="https://vtgads.com/wp-content/uploads/2016/12/1947-percy-kent-bag-vintage-ad-flour-sack-dress-c2-28.jpg">Ad for a bag company showing some of the things made with their products</a>.</b><br />
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People used every bit of the wheat plant – chaff, straw, and leaves. They also used all of the containers that carried the wheat, flour, hardtack, and all else made from the plant. Boxes, barrels, and tins held the flour and wheaten foods, along with sugar, salt, animal feed, and fertilizer before about 1850. From the mid-1800s until the mid-1900s, companies packaged flour and feed in cotton sacks that were cheaper, took up less space, and were more durable. Stitching machines invented in the mid-1800s reinforced the seams to make them even sturdier.<br />
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It made sense: fabric cost a lot, and most people had the habit of re-using things as much as possible. The average family used enough flour that they often bought it in fifty and hundred-pound sacks. One sack would make a child’s outfit, and three were enough for a woman’s dress. Women used cotton fabrics for curtains, bedspreads, underwear (which they made themselves), diapers, and toys. When an item had outlived its first life, women recycled the fabric into strainers, dish towels, scrub rags, braided rugs, quilts, and tote bags. Even the strings that tied the mouths of the bags shut had new lives in knitted and crocheted goods.<br />
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<a href="https://www.nps.gov/home/planyourvisit/images/log-cabinsmaller.jpg?maxwidth=650&autorotate=false" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="336" data-original-width="336" height="320" src="https://www.nps.gov/home/planyourvisit/images/log-cabinsmaller.jpg?maxwidth=650&autorotate=false" width="320" /></a></div>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Log cabin quilt made with fabrics that could have come from flour sacks (<a href="https://www.nps.gov/home/planyourvisit/quilt-discovery-experience.htm">National Park Service</a>)</b></span><br />
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It didn’t take long for flour merchants to realize that women would buy the brand of flour with the nicest bags. They created fashionable florals, novelty designs, border prints, patterns for children’s stuffed toys. The instructions printed on the bags, and the company’s logo washed out, leaving permanent colors for the prints. <a href="http://www.hpj.com/crops/sacks-full-of-history/article_39e34cfb-9e2c-587b-ab68-4d3b0697a744.html">Kansan Nancy Jo Leachman</a> who collects flour sacks said that one mill advertised on the bag that its sacks were “[M]ade of percale, which makes a better dishtowel than our competitors.”<br />
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We think of the flour sack clothing as uniquely American, but Europeans, Chinese, and other cultures that relied on flour made similar uses of the bags.<br />
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The clothes had downsides. If the person who made your clothes (which could be you if you were 9 or 10 years old, or your mother or an older sister) hadn’t mastered seamtressing, your clothes did not look like a tailor made them, or store-bought. You and all of your siblings might have matching shirts and dresses, setting you apart as poor kids. For all of the admirable frugality and creativity that a flour sack dress could represent, often the most obvious message was one of class.<br />
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<a href="https://kindnessblogdotcom1.files.wordpress.com/2015/05/31.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="300" data-original-width="400" height="240" src="https://kindnessblogdotcom1.files.wordpress.com/2015/05/31.jpg" width="320" /></a></div>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>A fanciful flower sack pattern showing a ballerina (<a href="https://kindnessblogdotcom1.files.wordpress.com/2015/05/31.jpg">Kindness blog)</a>.</b></span><br />
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World War II demanded that citizens sacrifice many things for the military. Uniforms needed cotton, so manufacturers began to ship more flour in paper bags. Still, Disney licensed Alice in Wonderland and other characters for flour bags in 1951, and people were winning contests for the best flour sack dresses as late as 1959. These days, high end housewares stores sell cotton "flour bag" style towels for a premium, printed with patterns that twenty-first century buyers find charming rather than the prints that appealed to the earlier flour sack buyers.<br />
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<a href="https://images-na.ssl-images-amazon.com/images/I/91xxdl71w3L._SL1500_.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="707" data-original-width="800" height="282" src="https://images-na.ssl-images-amazon.com/images/I/91xxdl71w3L._SL1500_.jpg" width="320" /></a></div>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Modern flour sack towels by </b></span><a href="https://www.amazon.com/Now-Designs-Printed-Floursack-Kitchen/dp/B06XGY7RTR/ref=as_li_ss_tl?tag=shopperz_origin1-20&ascsubtag=822771370-2-1224800448.1532240377&SubscriptionId=AKIAJO7E5OLQ67NVPFZA"><span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Now Designs</b></span>.</a><br />
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Thanks to Pat Fitzharris Newman for the inspiration for this post.<br />
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Terihttp://www.blogger.com/profile/14320610108464020684noreply@blogger.com0tag:blogger.com,1999:blog-4468482225662165572.post-63904790245717472372018-07-17T22:36:00.000-07:002018-07-21T15:16:17.912-07:0014,000 year-old bread discovered in Jordan<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://www.researchgate.net/profile/Benjamin_Kilian2/publication/257614000/figure/fig6/AS:297500536786949@1447941063232/Massive-stands-of-wild-einkorn-wheat-T-boeoticum-in-the-Karacadag-mountain-range.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="360" height="320" src="https://www.researchgate.net/profile/Benjamin_Kilian2/publication/257614000/figure/fig6/AS:297500536786949@1447941063232/Massive-stands-of-wild-einkorn-wheat-T-boeoticum-in-the-Karacadag-mountain-range.png" width="240" /></a></div>
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<h1 class="nova-e-text nova-e-text--size-m nova-e-text--family-sans-serif nova-e-text--spacing-none nova-e-text--color-inherit" itemprop="description" style="background-color: white; border: 0px; color: #333333; font-size: 0.875rem; line-height: 1.3; margin: 0px; padding: 0px;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><a href="https://www.researchgate.net/figure/Massive-stands-of-wild-einkorn-wheat-T-boeoticum-in-the-Karacadag-mountain-range_fig6_257614000?_sg=sc6KI9YJEvHGT_H2O7UPVPS6a7LcGJZUo3OtvySpnkJ3RdfW87zoe1YdOhBMGKxsMVAV_qJgU-oFMwyhfEBXOg">Stands of wild einkorn wheat ( T. boeoticum ) in the Karacadag mountain range. Picture taken by H. O ̈ zkan in early July 2004 </a></span></h1>
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Someone burned the toast, apparently, and that's part of the reason that researchers still found bits of it in 14,400 year-old ovens in Shubayqa 1, a hunter-gatherer archaeological site in northeastern Jordan. Headlines on July 16, 2018 described the <a href="https://gizmodo.com/discovery-of-14-000-year-old-toast-suggests-bread-can-b-1827631358">study</a> about the oldest bread known, led by Amaia Arranz-Otaegu from the University of Copenhagen. Turning most beliefs about agriculture and society on their heads, it showed that our ancestors baked bread with einkorn, a wild wheat, thousands of years before the first cultivated fields.<br />
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Scientists already knew that people managed existing stands of einkorn (wheat) and many other plants, that they harvested and stored grains, that they ground grains, and that they made them into flat cakes that they cooked, long before they began to grow wheat in fields. Archaeologists have discovered grinding tools with grain fragments in Mozambique from 105,000 years ago; <a href="http://wheatwanderings.blogspot.com/2018/03/who-invented-bread.html">from Australia about 50,000 years ago</a>; and from several places in Europe about 33,000 years ago. Shubayqa 1 is the first site, however, to have the burnt bread in the hearth.<br />
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<a href="https://australianmuseum.net.au/Uploads/Images/6656/Grinding%20stone%20e49213%20-%20lar.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="296" data-original-width="526" height="180" src="https://australianmuseum.net.au/Uploads/Images/6656/Grinding%20stone%20e49213%20-%20lar.jpg" width="320" /></a></div>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><b><a href="https://australianmuseum.net.au/blogpost/science/food-culture-aboriginal-bread">Australian Aboriginal grindstone</a>, about 30,000 years old.</b></span><br />
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Even Paleolithic hunters and gatherers had a good reason to go through the laborious process of harvesting grains and tubers, and preparing the bread. Grinding and cooking plants allows people to gain substantially more energy from them than from the raw ingredients. Some archaeologists think that the bread discovered at Shubayqa 1, however, may have taken even more energy to make than it gave back in nutrition, in part because it was so hard to gather wild wheat seeds.<br />
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Professor Dorian Fuller at the Institute of Archaeology in London, a co-author of the report, said that the bakers might have intended the bread for religious ceremonies, which would justify the extra work. After all, the bread was in a well-made stone building with flat floors, built-in hearths, and other fragments of food from the long-ago feast. <a href="https://www.independent.co.uk/news/science/archaeology/bread-history-cooking-stone-age-middle-east-archaeology-discovery-a8450276.html">Dr. Fuller said,</a> "This discovery . . . reveals that people . . . had begun to consume food for social, cultural, and potentially ideological reasons."<br />
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Dr. Fuller's hypothesis finds strands of support in other wheat-related discoveries in the Middle East. People had been cooking and eating wheat at least 23,000 years before the present, and nearly 10,000 years before the bread at Shubayqa 1. The earliest evidence so far (new discoveries are made every year) is from the<a href="http://archaeology.about.com/od/oterms/qt/ohalo_ii.htm"> Ohalo II site,</a> about 23,000 years ago, on the shore of the Sea of Galilee. Charred seeds of emmer (another ancient form of wheat) were found in a settlement that contained six huts, six open air hearths, and a grave.<br />
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Three thousand years after Shubayqa 1, the first fields of cultivated grains were einkorn and emmer discovered near the temples at <a href="https://www.smithsonianmag.com/history/gobekli-tepe-the-worlds-first-temple-83613665/?all&amp;no-ist">Gobekli Tepe in southeast Turkey</a>. Archaeologists there hypothesized that the hunter-gatherers who built them started planting wheat so that they could be close to their places of celebration and burials.<br />
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<a href="https://www.sbs.com.au/food/sites/sbs.com.au.food/files/styles/full/public/loaf-rs.jpg?itok=RQrYC5XJ" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="396" data-original-width="704" height="180" src="https://www.sbs.com.au/food/sites/sbs.com.au.food/files/styles/full/public/loaf-rs.jpg?itok=RQrYC5XJ" width="320" /></a></div>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>A modern version of Australian Aboriginal seed bread, from <a href="https://www.sbs.com.au/food/sites/sbs.com.au.food/files/styles/full/public/loaf-rs.jpg?itok=RQrYC5XJ">Gurandgi Munjie group.</a></b></span><br />
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Scanning electron microscopes allowed researchers to analyze 24 fragments of the several hundred pieces of bread. Most of them (75%) were made only from einkorn, further supporting the idea that the people of the area valued wheat above other grains. The gluten-rich seeds would make flatbreads that were 1/4 inch-thick, more delicate and perhaps better-tasting than those made of oats, barley and ground tubers from sedges.<br />
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<a href="https://1.bp.blogspot.com/lrf-zo460tWNCM0uJWR3-OB92h1z3TMbWzkkoQHZ3lf0gPsqmV8l4jylsiC5yMhrp-qdGfniCQUE9iMitQO5UxtvcQLiqh688woxhppGrIY0jVNO2DpBwIllZ0WnA-W2lQEbgCpXGsvV3AI9jlfSYoOVF8F3LQUQbBwlphvuAbZKol8zMM9fSO15680JU1uvIlPRJuPVsPWWZeu9UoCdpjzVEVxVg53nJjlS_qTPtE7LeSttTFBjVJlkLfDH5oLmRwBvQpBQl3fcIAoez7pMN1Cl9gAuzAR0P2Or8y7pfx7Ct5otpY8bgeyewhXWZU6WSDE04rFaUcTKrbYYklMG14POefCzaZaQqvtyogwkL02ESIZSYeNuYcdM3i6YkDL3gYG1w9nm0YmO_aI8rgOjYr_shHy6FOWL6bWXZO-QEJ9Umf2fOZq8u9_dYryg6Y7Cne9TJZWBevYvTYNpneyMaz3cpOezEiDvw9Ct3fesc_Iblbdx13w5yDhVuvJah29hHiebOGpTdV9ZzZu6P5xiBBqXz6wdgwqyl-QDAFIBQKZhCJa_DqnkdQqvt2ESJC2FP6_GX4ckcJU2d96peg6RppRBPakYKXLdGXwUCj0c=w1308-h882-no" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="882" data-original-width="1308" height="215" src="https://1.bp.blogspot.com/lrf-zo460tWNCM0uJWR3-OB92h1z3TMbWzkkoQHZ3lf0gPsqmV8l4jylsiC5yMhrp-qdGfniCQUE9iMitQO5UxtvcQLiqh688woxhppGrIY0jVNO2DpBwIllZ0WnA-W2lQEbgCpXGsvV3AI9jlfSYoOVF8F3LQUQbBwlphvuAbZKol8zMM9fSO15680JU1uvIlPRJuPVsPWWZeu9UoCdpjzVEVxVg53nJjlS_qTPtE7LeSttTFBjVJlkLfDH5oLmRwBvQpBQl3fcIAoez7pMN1Cl9gAuzAR0P2Or8y7pfx7Ct5otpY8bgeyewhXWZU6WSDE04rFaUcTKrbYYklMG14POefCzaZaQqvtyogwkL02ESIZSYeNuYcdM3i6YkDL3gYG1w9nm0YmO_aI8rgOjYr_shHy6FOWL6bWXZO-QEJ9Umf2fOZq8u9_dYryg6Y7Cne9TJZWBevYvTYNpneyMaz3cpOezEiDvw9Ct3fesc_Iblbdx13w5yDhVuvJah29hHiebOGpTdV9ZzZu6P5xiBBqXz6wdgwqyl-QDAFIBQKZhCJa_DqnkdQqvt2ESJC2FP6_GX4ckcJU2d96peg6RppRBPakYKXLdGXwUCj0c=w1308-h882-no" width="320" /></a></div>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><b> Flat bread -- naan (TWC, 5-19-2012)</b></span><br />
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This bread was baked near the end of the Upper Paleolithic era, which started about 50,000 years ago and ended with the beginning of agriculture around 10,000 years ago. It suggests that the Paleo diet may need some revision. How long now, until a recipe comes out for the "real" Paleo bread, and people can return to enjoying the food of their ancestors?<br />
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<a href="https://www.sapiens.org/wp-content/uploads/2018/07/01-SHB_E_14_0024474_compressed-1076x588.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="437" data-original-width="800" height="174" src="https://www.sapiens.org/wp-content/uploads/2018/07/01-SHB_E_14_0024474_compressed-1076x588.jpg" width="320" /></a></div>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><b><span style="font-size: x-small;"> </span>The <a href="https://www.sapiens.org/archaeology/oldest-known-bread-crumbs-discovered/">Shubayqa 1 site, </a>with oven where researchers discovered ancient bread</b></span>.<br />
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Terihttp://www.blogger.com/profile/14320610108464020684noreply@blogger.com0tag:blogger.com,1999:blog-4468482225662165572.post-17241863129741924762018-03-25T13:00:00.000-07:002018-07-17T23:03:08.520-07:00From Kangaroo grass to wheat: Europe arrives in Australia<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://2.bp.blogspot.com/NrqM6CISGgqP7wd03Bm4ZtQQMD-2L6qUReHfmxxjTGBjcKnc2gbxTtwjTut-REsl4E059DGGc6EVef4h9PjMr6-U6Ow7kZs_eiEb45NVgNg2FfYd97VhTchOIH2binTQ9qkAbYBGPe-j5VOOQuyXhEGR9hrXIy0fmcSLyJ0Gh4cqd8u-J9X1NsIfe2Mlg4ZN7qwBkmy9umUY5HbxsZxblaCbNXJlHXJFPM-cEMhCHgHmEVoqYERwgfjEzFaHtf_im0dfbeskQu2lvCPNfvroFQLLeLwb9EsiXxs2DCgRq1T-sGdIMnQViw3SgUyy3OjmdcG93Ps4kt0nz33YMxKk0akzv3xEcCa1WSV99WHKu9qPbihozEnnwVQiE7wMyAob7fw8vBDyeeRZe6G5LrBE26LUSkkog9pTG8_nCBzDxOHPu552FQmQz7phmet1Rn-AQa6lZ51O2Y799sh98tvsJOQSgLdf222Z75LyJFjqdr_BQ8szysBpFuHYUsGaEinWAzptIg_D-FcKj9UI1QyVXzgmp3kSmDk7TYW4mLfUy7pVPxiP4C2etbB4Z-UtSrIlXoAH7seBwaM3AwPXloW3gPMU--o_3i6DfIL5chj1=w1131-h848-no" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="844" data-original-width="1131" height="238" src="https://2.bp.blogspot.com/NrqM6CISGgqP7wd03Bm4ZtQQMD-2L6qUReHfmxxjTGBjcKnc2gbxTtwjTut-REsl4E059DGGc6EVef4h9PjMr6-U6Ow7kZs_eiEb45NVgNg2FfYd97VhTchOIH2binTQ9qkAbYBGPe-j5VOOQuyXhEGR9hrXIy0fmcSLyJ0Gh4cqd8u-J9X1NsIfe2Mlg4ZN7qwBkmy9umUY5HbxsZxblaCbNXJlHXJFPM-cEMhCHgHmEVoqYERwgfjEzFaHtf_im0dfbeskQu2lvCPNfvroFQLLeLwb9EsiXxs2DCgRq1T-sGdIMnQViw3SgUyy3OjmdcG93Ps4kt0nz33YMxKk0akzv3xEcCa1WSV99WHKu9qPbihozEnnwVQiE7wMyAob7fw8vBDyeeRZe6G5LrBE26LUSkkog9pTG8_nCBzDxOHPu552FQmQz7phmet1Rn-AQa6lZ51O2Y799sh98tvsJOQSgLdf222Z75LyJFjqdr_BQ8szysBpFuHYUsGaEinWAzptIg_D-FcKj9UI1QyVXzgmp3kSmDk7TYW4mLfUy7pVPxiP4C2etbB4Z-UtSrIlXoAH7seBwaM3AwPXloW3gPMU--o_3i6DfIL5chj1=w1131-h848-no" width="320" /></a></div>
<b><span style="font-family: "trebuchet ms" , sans-serif;"> Wild emu at the edge of the New South Wales Outback (TWC).</span></b><br />
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<b>Gifts of bread</b><br />
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Aboriginal stories credit Captain James Cook with bringing bread to Australia. The stories tell about all of things that the mythical "Cook" brought: clothes, axes, animals, and bread and flour. Even though few tribes encountered him in person, they still have Cook tales. The <a href="http://asfpg.de/english/17303/Jahrbuecher/JB08/jb08-ramsay.pdf">Rembarrnga people of Arnhem Land</a>, where he never ventured, tell of the "real" Captain Cook, their ancestor law-man from millions of years ago. When that Captain Cook is killed, the story teller says that people tried to make him another way, and many "Captain Cooks" (i.e., white settlers) arrived.<br />
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<a href="https://2.bp.blogspot.com/q80soWg3SQLjx2ORanQd5IN5nUD6piIEAfAreDxphv8sCUuD_35NUd9aYD5y5ak7Az-QHD3hXDwhWsvqYJaMcfc_iZDp6ePwCGBkRIMmnRIck3Lq7dMi7Nfu0E3hMZ3m7IcLoGXpK9GWlC9tqryVxfRf5wv_PsPMbKJV1TWAc6Tdb9Zej8k3-32JOnywmOzWLtwn274v_HRykxwasdnEUQK-u4__Z5cLCKrh82NN6-pdGwmKJ03GLIVav6hckz_-hyXdbT-QhDeYtEkkytIATLe7GV-8Px1DDyPZKGhce_pO2kOKVdIZcBGJTRmEVRRPRj7wIP2utDqtEhQ0R9yqOIYnay4qtvAyO1lrXGpt9QtEEfaHaosJ7OPOtEJeWg63obQimerbIyWIJnX4NVNk_xjGRElN7HIpKhe4EB5rMmEzqIT9sG8Q79M614qMCi8rFVyKy5Gdp_aPUPUJm4tGTZv1fI4x5ZJxZiNE1kVQZckdMI8LXxbNDw2BjYTL98IqF8iT6_Cm4ert344o__CbkpJl1dbCSd0syLgTNWQqsJzFiWT831_SJnbv2qHpc-tRIeZsBOUo0im9ipIjq7pOBhPypvdG4Ar3Aaa7go9l=w639-h848-no" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="847" data-original-width="638" height="320" src="https://2.bp.blogspot.com/q80soWg3SQLjx2ORanQd5IN5nUD6piIEAfAreDxphv8sCUuD_35NUd9aYD5y5ak7Az-QHD3hXDwhWsvqYJaMcfc_iZDp6ePwCGBkRIMmnRIck3Lq7dMi7Nfu0E3hMZ3m7IcLoGXpK9GWlC9tqryVxfRf5wv_PsPMbKJV1TWAc6Tdb9Zej8k3-32JOnywmOzWLtwn274v_HRykxwasdnEUQK-u4__Z5cLCKrh82NN6-pdGwmKJ03GLIVav6hckz_-hyXdbT-QhDeYtEkkytIATLe7GV-8Px1DDyPZKGhce_pO2kOKVdIZcBGJTRmEVRRPRj7wIP2utDqtEhQ0R9yqOIYnay4qtvAyO1lrXGpt9QtEEfaHaosJ7OPOtEJeWg63obQimerbIyWIJnX4NVNk_xjGRElN7HIpKhe4EB5rMmEzqIT9sG8Q79M614qMCi8rFVyKy5Gdp_aPUPUJm4tGTZv1fI4x5ZJxZiNE1kVQZckdMI8LXxbNDw2BjYTL98IqF8iT6_Cm4ert344o__CbkpJl1dbCSd0syLgTNWQqsJzFiWT831_SJnbv2qHpc-tRIeZsBOUo0im9ipIjq7pOBhPypvdG4Ar3Aaa7go9l=w639-h848-no" width="241" /></a></div>
<span style="font-family: "trebuchet ms" , sans-serif;"><b> Captain Cook statue in Sydney, Australia (March 4, 2018) (TWC)</b></span><br />
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Cook's first expedition on the Endeavor in 1770 spent nearly two months in Queensland repairing the ship after it ran aground on the Great Barrier Reef. Percy Mumbulla (an Aboriginal living in New South Wales) tells how <span style="font-family: inherit;"><span style="background-color: white; color: #222222;">Cook arrived at an island there in</span></span><span style="background-color: white; color: #222222;"> a large ship.</span><span style="background-color: white; color: #222222;"> </span><span style="background-color: white; color: #222222; font-family: inherit;"> He gave Mumbulla's ancestors clothes and hard biscuits. After he left, the ancestors threw the gifts into the sea.</span><span style="background-color: white; color: #222222; font-family: inherit;"> In his journals, Cook confirmed Mumbulla's report, saying that the Aboriginals saw the gifts as things</span><span style="background-color: white; font-family: inherit;"> <a href="http://www.environment.nsw.gov.au/resources/parks/kamaykurnellcontextualhistory.pdf">"they had no manner of use for</a>."</span><br />
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<span style="font-family: inherit;"><span style="background-color: white; color: #222222;">Chloe Grant and Rosie Runaway of Queensland tell a second story of Cook's arrival bearing bread: <a href="https://en.wikipedia.org/wiki/Australian_Aboriginal_religion_and_mythology">"Captain</a></span><a href="https://en.wikipedia.org/wiki/Australian_Aboriginal_religion_and_mythology"><span style="background-color: white; color: #222222;"> </span><span class="il" style="background-color: white; color: #222222;">Cook</span><span style="background-color: white; color: #222222;"> </span></a><span style="background-color: white; color: #222222;"><a href="https://en.wikipedia.org/wiki/Australian_Aboriginal_religion_and_mythology">and his group</a> seemed to stand up out of the sea with the white skin of ancestral spirits, returning to their descendants. Captain</span><span style="background-color: white; color: #222222;"> </span><span class="il" style="background-color: white; color: #222222;">Cook</span><span style="background-color: white; color: #222222;"> </span><span style="background-color: white; color: #222222;">arrived first offering a pipe and</span><span style="background-color: white; color: #222222;"> tobacco</span><span style="background-color: white; color: #222222;"> </span><span style="background-color: white; color: #222222;">to smoke (which was dismissed as a 'burning thing... stuck in his mouth'), then boiling a billy of tea</span><span style="background-color: white; color: #222222;"> </span><span style="background-color: white; color: #222222;">(which was dismissed as</span><span style="background-color: white; color: #222222;"> scalding</span><span style="background-color: white; color: #222222;"> </span><span style="background-color: white; color: #222222;">'dirty water'), next baking</span><span style="background-color: white; color: #222222;"> flour </span><span style="background-color: white; color: #222222;">on the coals (which was rejected as smelling 'stale' and thrown away untasted), finally boiling</span><span style="background-color: white; color: #222222;"> beef </span><span style="background-color: white; color: #222222;"> </span><span style="background-color: white; color: #222222;">(which smelled well, and tasted okay, once the salty skin was wiped off). Captain</span><span style="background-color: white; color: #222222;"> </span><span class="il" style="background-color: white; color: #222222;">Cook</span><span style="background-color: white; color: #222222;"> </span><span style="background-color: white; color: #222222;">and group then left, sailing away to the north, leaving Chloe Grant and Rosie Runaway's predecessors "beating the ground with their fists, fearfully sorry to see the spirits of their ancestors depart in this way."</span></span><br />
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<span style="font-family: inherit;"><span style="background-color: white; color: #222222;"><b>Growing wheat</b></span></span><br />
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The English soon returned to Australia in force. In 1788, England now bereft of American colonies to which it could ship criminals, landed a boatload of convicts at Botany Bay (Sydney). Within a few months of their arrival, the prisoners turned farmers began to grow wheat. It took several years of hunger while they learned how to farm, found decent soil, and tried planting new varieties of grain, but by <a href="http://www.abs.gov.au/ausstats/abs@.nsf/previousproducts/1301.0feature%20article212006">1799, the colony cultivated 6,000 acres of wheat.</a><br />
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<a href="https://1.bp.blogspot.com/UWiO5fDdRZvUaGpCdvk8hGj_9K2J5FtqLx3Z3tQRxaPxlJCwjov9vwW07NXLpESA_S3PrMfsTgML4wryM1K6LeSqzFa1Kbd8Y8ZZEgIoiSzjOOzx983n1Hx0ZbVVgSVHIn183lAN67-7l6_lrPpayiwG0W485F_byRd0EgX3IEnaLi1npFumTRPFT3Ceaedu0DGIc3VqAEtTKgay8v0mp-OMOz3MPv6q-nu50av9eBkvqtYJtjLOQfaw01z_r8HUx3Ap3VL1nkJ9AL_NaPUCF1CHyUI26Tw7jKPHTrs6owoFk7FEfOz5dYGtdRxI3WayjMUIfsd-Q0MVMlLxczCw7WisSlbOpOGvfUZPY3wG9or9pOWktHY4DMQ8ZOjvPHdaxny8FaVN9hyXA_gpcA80nSMB-mgLNDBlwkYtp9vBXuds-iLFQeTvu6rglOZnAIU6njJqcE11KWR8Ac5Rr82aedyzKagtK4oIz6Ycpe2d2GR7tcBlsZN_WzVyzVRbWLQN_5fwk7b9aEnCaHDhet-SEnArVEE5Ad_K5SuLZZ3pN-C1xK9k4E2xfnQX5isCOdoujC4V8Y2gq85indBBxSSxIebKIPue6atNUmsmCOLn=w1542-h848-no" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="847" data-original-width="1542" height="175" src="https://1.bp.blogspot.com/UWiO5fDdRZvUaGpCdvk8hGj_9K2J5FtqLx3Z3tQRxaPxlJCwjov9vwW07NXLpESA_S3PrMfsTgML4wryM1K6LeSqzFa1Kbd8Y8ZZEgIoiSzjOOzx983n1Hx0ZbVVgSVHIn183lAN67-7l6_lrPpayiwG0W485F_byRd0EgX3IEnaLi1npFumTRPFT3Ceaedu0DGIc3VqAEtTKgay8v0mp-OMOz3MPv6q-nu50av9eBkvqtYJtjLOQfaw01z_r8HUx3Ap3VL1nkJ9AL_NaPUCF1CHyUI26Tw7jKPHTrs6owoFk7FEfOz5dYGtdRxI3WayjMUIfsd-Q0MVMlLxczCw7WisSlbOpOGvfUZPY3wG9or9pOWktHY4DMQ8ZOjvPHdaxny8FaVN9hyXA_gpcA80nSMB-mgLNDBlwkYtp9vBXuds-iLFQeTvu6rglOZnAIU6njJqcE11KWR8Ac5Rr82aedyzKagtK4oIz6Ycpe2d2GR7tcBlsZN_WzVyzVRbWLQN_5fwk7b9aEnCaHDhet-SEnArVEE5Ad_K5SuLZZ3pN-C1xK9k4E2xfnQX5isCOdoujC4V8Y2gq85indBBxSSxIebKIPue6atNUmsmCOLn=w1542-h848-no" width="320" /></a></div>
<span style="font-family: "trebuchet ms" , sans-serif;"><b> A harvested field in New South Wales, February 2018 (TWC).</b></span><br />
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As was the case around the world, wheat culture in Australia evolved significantly during the 19th century. Early Australian farmers trying to clear ground and plant wheat lacked any sort of sophisticated equipment. Until the first plows arrived in 1797, the convicts and settlers used hoes and spades. The farmable areas near the coasts of the continent were forested, and often hilly. After cutting the trees, farmers hitched teams of oxen to wooden plows. An innovative farmer by the name of Mullens drove spikes into a V-shaped log, which his horse dragged along the plowed soil. The cultivator loosened the dirt and dropped the seeds in behind it. Iron plows didn't arrive until the 1850s.<br />
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A few years later, the Australian government paid Richard Bruyer Smith 500 pounds sterling for his invention of the "stump-jump" plow. Smith's plow went along as usual until it came to a stump or rock, at which point a hinge mechanism allowed the share and mould board to lift over the obstacle and come down on the other side. A new Australian wheat variety, "Federation," greatly increased production after 1903 when it was first marketed. New seeds, new machines, and the networks of railroads that were largely in place by the 1880s made wheat farming possible on a large scale.<br />
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<a href="https://d3ecqbn6etsqar.cloudfront.net/N6l-yeqH-_agvyTxzBVcG0y-35U=/1440x720/smart/128000.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="400" data-original-width="800" height="160" src="https://d3ecqbn6etsqar.cloudfront.net/N6l-yeqH-_agvyTxzBVcG0y-35U=/1440x720/smart/128000.jpg" width="320" /></a></div>
<span style="font-family: "trebuchet ms" , sans-serif;"><b> <a href="https://collection.maas.museum/object/30168"><span style="color: black;">Wheat sheaves, around 1884 - 1917, Sydney, Australia.</span></a></b></span><br />
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<b>Cooking and eating wheat</b><br />
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<a href="https://upload.wikimedia.org/wikipedia/commons/thumb/b/b1/English_Bread_frontispiece_2.jpg/330px-English_Bread_frontispiece_2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="559" data-original-width="330" height="320" src="https://upload.wikimedia.org/wikipedia/commons/thumb/b/b1/English_Bread_frontispiece_2.jpg/330px-English_Bread_frontispiece_2.jpg" width="188" /></a></div>
<b><span style="font-family: "trebuchet ms" , sans-serif;"> During the second half of the 1800s, English in Australia might well have turned to Eliza Acton's <i><a href="https://ia802606.us.archive.org/24/items/englishbreadboo00actogoog/englishbreadboo00actogoog.pdf">The English Bread Book</a></i> for their bread recipes.</span></b><br />
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The English and other settlers adapted to their new environs. Occasionally they ate indigenous foods prepared in the same ways that the Aboriginals were accustomed to use them. Far more often than not, they substituted local foods in their own recipes because they couldn't get the ingredients that they usually ate. T<a href="https://theconversation.com/parrot-pie-and-possum-curry-how-colonial-australians-embraced-native-food-59977">hey cooked parrots instead of pigeons into</a> soups, and prepared kangaroo meat as if it was beef or mutton. <a href="http://onecrumbatatime.blogspot.com/2013/01/afternoon-tea-with-mrs-lance-rawson.html">Mrs. Lance Rawson's</a> <a href="http://blogs.slq.qld.gov.au/jol/2016/02/26/culinary-guide-to-queensland-critters/"><i>Antipodean Cookbook</i> </a>from 1895 gave recipes for flying fox (tastes like pork), bandicoots, and iguanas (tastes like chicken), preparing them all using English techniques and seasonings.<br />
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<a href="https://3.bp.blogspot.com/90qEbgkJSePXzgh-DAPuOx6UnNT-GhjE50rfo_NyDOOiPGg7uXHExmFm46uKZ2G_RT0DxiQy16Etb_N5JOlWpOC0lbLdunhD-BnPdGT991eqrjYJ33NMFehx3eXB90CN0f3KWIiaZZl7KnJwpQKo5QGUae6diYPISF0eQ6-Uh7dWwWNlhpigYKC8H-ZgOHODx7SqNCdfTRUKk6JVoNxhpaKEnDnQNQ06R3WPcl28r7inqRs_DoDnklkNIHh2FUaWG-4a0FVsE2spCqOwjSrlMoF27hWI-Mf9U9zVFe6-uMglXBjY-GPZS6XpKwUcPnkeVptqvzUSKO1fK4_PfCcuY1nIgp0PPcGqo_oJ_0P1b3hvnaJ6VI8yQrTRfGR5AE9RifLvbIDct2-2H7RFQ63e5y0FSmtoiAcl_HnX9IRC802Ry9X08vsKfWVdqSJ7QgAI2TV8VI7dqgN6GtaC9cBJacn1FK0yiKFYoGN6m_2bXKaFFEIob76H610aWc0DVUNlYX5Y9pZqCLuHTia3M8pWoi5gg0RyPImwBkIJnw4lCdVw6OsadHEfuiQZePEV3hepbSj1KrsrTHebnQRaypOcGtSQaS7xAXTiAEi86vKL=w900-h846-no" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="845" data-original-width="899" height="300" src="https://3.bp.blogspot.com/90qEbgkJSePXzgh-DAPuOx6UnNT-GhjE50rfo_NyDOOiPGg7uXHExmFm46uKZ2G_RT0DxiQy16Etb_N5JOlWpOC0lbLdunhD-BnPdGT991eqrjYJ33NMFehx3eXB90CN0f3KWIiaZZl7KnJwpQKo5QGUae6diYPISF0eQ6-Uh7dWwWNlhpigYKC8H-ZgOHODx7SqNCdfTRUKk6JVoNxhpaKEnDnQNQ06R3WPcl28r7inqRs_DoDnklkNIHh2FUaWG-4a0FVsE2spCqOwjSrlMoF27hWI-Mf9U9zVFe6-uMglXBjY-GPZS6XpKwUcPnkeVptqvzUSKO1fK4_PfCcuY1nIgp0PPcGqo_oJ_0P1b3hvnaJ6VI8yQrTRfGR5AE9RifLvbIDct2-2H7RFQ63e5y0FSmtoiAcl_HnX9IRC802Ry9X08vsKfWVdqSJ7QgAI2TV8VI7dqgN6GtaC9cBJacn1FK0yiKFYoGN6m_2bXKaFFEIob76H610aWc0DVUNlYX5Y9pZqCLuHTia3M8pWoi5gg0RyPImwBkIJnw4lCdVw6OsadHEfuiQZePEV3hepbSj1KrsrTHebnQRaypOcGtSQaS7xAXTiAEi86vKL=w900-h846-no" width="320" /></a></div>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><b> Flying fox, Sydney Centennial Parklands, 2/10/2018 [TWC]</b></span><br />
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The indigenous peoples also adapted. They continued to prepare their traditional foods, often using English ingredients -- flour, sugar, the new meats such as mutton, beef, and pork -- to make their traditional dishes. More often, t<a href="https://www.westonaprice.org/health-topics/traditional-diets/australian-aborigines-living-off-the-fat-of-the-land/">hey substituted English foods for their own.</a> The English foods tasted better to them, were far easier to get, and were recommended (or at times, required) by the English who ruled over them. Some <a href="http://cbhsyearfivehistory.weebly.com/aboriginal-lifestyle-after-british-colonisation.html">English paid indigenous peopl</a>e who were working for them in English foods, including flour.<br />
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That's one part of the story. In addition, it's also true that the English brought domesticated animals such as sheep and cattle and sent them out to graze on the Aboriginal lands. Some of the grazed areas had been fields of <a href="https://www.theepochtimes.com/australian-aborigines-were-sophisticated-farmers-and-land-managers_688000.html">murnong (yam-daisy tubers) that the Aboriginals managed by judicious use of fire </a>to keep down pests and fertilize the soil. The English took over the grain fields and grass lands that the Aboriginals cultivated and used them for their own crops. Because many of the Aboriginal populations were decimated by Old World diseases, or by deliberate killings, they didn't have the ability to resist, or to continue to cultivate their own foods. English foods were all that were available in many places.<br />
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<b>Damper</b><br />
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<a href="https://res-3.cloudinary.com/moad/image/upload/c_scale,w_1024/v1/moad-web/heracles-production/854/25f/e94/85425fe94e059a4dd97e2bad8bee1c56d0036d74776ba5a6f884bb7aeeb7/dsc01616-4fd8394544e81.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="601" data-original-width="800" height="240" src="https://res-3.cloudinary.com/moad/image/upload/c_scale,w_1024/v1/moad-web/heracles-production/854/25f/e94/85425fe94e059a4dd97e2bad8bee1c56d0036d74776ba5a6f884bb7aeeb7/dsc01616-4fd8394544e81.jpg" width="320" /></a></div>
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<b style="font-family: "Trebuchet MS", sans-serif; text-align: left;"> <a href="https://www.moadoph.gov.au/blog/frogs-roo-tails-and-damper/"> <span style="color: black;">Classic damper, cooked in campfire ashes</span></a> (which would be brushed off before eating) <span style="font-size: x-small;">[From 2012, in Yandeyarra, Wendy Wood)]</span></b></div>
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One new shared food was the flatbread called damper. People have made flatbreads with ground seeds and tubers and water for thousands of years. They have cooked them buried in ashes or over hot coals. The English brought hard tack, a basic form of dried flatbread, to Australia. Once there, they created damper from the same ingredients that they used in hardtack, but prepared it differently. William Bond, a baker in Sydney's Pitt Street, gets credit for baking the bread in the oven's ashes, <a href="https://australianfoodtimeline.com.au/australian-damper/">"damping" them</a> around the dough.<br />
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A <a href="https://australianfoodtimeline.com.au/australian-damper/">1946 recipe</a> emphasized the kneading process for damper, which is strikingly different from hardtack. "Take 1 lb of flour, water and a pinch of salt. Mix it into a stiff dough and knead for at least one hour, not continuously, but the longer it is kneaded the better the damper. Press with the hands into a flat cake and cook it in at least a foot of hot ashes" (Bill Beatty, in the <i>Sydney Morning Herald</i>). Hard tack or ship's biscuit is not kneaded, merely mixed until the dough holds together, then flattened very thin, and baked for a long time at a low temperature until it dries out completely.<br />
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The <a href="http://www.myplace.edu.au/teaching_activities/1878_-_before_time/1798/2/milking_time.html">Aboriginals claimed damper as their own</a> as well. Before the English arrived, they made flatbreads by grinding <i>Spinifex</i> seeds, miller, Kangaroo grass, <a href="https://www.westonaprice.org/health-topics/traditional-diets/australian-aborigines-living-off-the-fat-of-the-land/">Bunya nuts</a>, cattail tubers, and other local plants. mixing them with water, and baking the dough in ashes of a campfire. Today, as is shown in the next post, ground seeds and nuts are often mixed with wheat flour to take advantage of the fact that it has gluten and thus will rise when leavened. In a bit of reverse cultural appropriation, the English version of damper is sometimes credited to the Aboriginals, as in this snack characterized as <a href="https://www.huffingtonpost.com/maria-rodale/damper-and-dip-an-aborigi_b_3265453.html">"Damper and Dip: An Aboriginal Tradition</a>."<br />
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<a href="https://s-i.huffpost.com/gen/1134239/images/h-DAMPER-AND-DIP-628x314.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="314" data-original-width="628" height="160" src="https://s-i.huffpost.com/gen/1134239/images/h-DAMPER-AND-DIP-628x314.jpg" width="320" /></a></div>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Australian damper with kangaroo (buffalo can be used instead) curry dip,</b> <a href="https://www.huffingtonpost.com/maria-rodale/damper-and-dip-an-aborigi_b_3265453.html">Maria Rodale</a></span><br />
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The next post describes wheat in Australia's present, from damper to ramen to Aussie pies. The first post in the series is <a href="http://wheatwanderings.blogspot.com/2018/03/who-invented-bread.html">Who Invented Bread?</a> at this link.<br />
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Terihttp://www.blogger.com/profile/14320610108464020684noreply@blogger.com1tag:blogger.com,1999:blog-4468482225662165572.post-41278651862553073082018-03-16T00:26:00.001-07:002018-07-17T21:37:39.566-07:00Who invented bread? The Australian contribution<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://2.bp.blogspot.com/FM9pSzzrRhaBDY6p4QS_45imJiI9JM8WDDHOrNlcLEuZBqk1kfXrszLSwTI9luqnFAPNjnYXXa6B_bMH1tyKJNq74Uxza3wlEzrBP0fXRM-fvDby2aU0LvxXsal2bbSbgLpDzYwqFWEhTpEto9BAwzUsKLvseYAaSOcgMsxHj4CxKb6zggJkvmWuLNepIS2grk0B3_uPg5qCYqTpuzGuXYe5BW3j64HtGJJll-WubTIQ-LUWokBqYPOBoNgO_tV7-o5IukbGCas9PkvT3uugZ__R7IaoGapfRV_kl-iqH6XK_TsXRMwpL8taSan2Mm1zgTXMiQqwItVX7byJ-iYDVD0l0iu2zYIBuO17JvkSuIDV23g6rnWtMNrHTl2DNldf8qGRRTucp2kiKp4vU2wZ8DsxpeAxz1pNoSf9ZaxA67UD8GUfS8KO7hLEoQYbrzoK-8XRsdJ1YYsQNNtuVMvgOIQq5JNngmtd2bWwGYWWLC5LsRjKXMfY1K71dI0Vm7vzSgFtjSjftUhluyyFB4-MNJxO7NP7LsPmdL7J4UKoaWe26Bh5n-TV374efFndNy2dCd-6UgqHLgQF1ECgbKT7Mi2F0h_Eal_4TZZGSjS5=w588-h677-no" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="676" data-original-width="586" height="320" src="https://2.bp.blogspot.com/FM9pSzzrRhaBDY6p4QS_45imJiI9JM8WDDHOrNlcLEuZBqk1kfXrszLSwTI9luqnFAPNjnYXXa6B_bMH1tyKJNq74Uxza3wlEzrBP0fXRM-fvDby2aU0LvxXsal2bbSbgLpDzYwqFWEhTpEto9BAwzUsKLvseYAaSOcgMsxHj4CxKb6zggJkvmWuLNepIS2grk0B3_uPg5qCYqTpuzGuXYe5BW3j64HtGJJll-WubTIQ-LUWokBqYPOBoNgO_tV7-o5IukbGCas9PkvT3uugZ__R7IaoGapfRV_kl-iqH6XK_TsXRMwpL8taSan2Mm1zgTXMiQqwItVX7byJ-iYDVD0l0iu2zYIBuO17JvkSuIDV23g6rnWtMNrHTl2DNldf8qGRRTucp2kiKp4vU2wZ8DsxpeAxz1pNoSf9ZaxA67UD8GUfS8KO7hLEoQYbrzoK-8XRsdJ1YYsQNNtuVMvgOIQq5JNngmtd2bWwGYWWLC5LsRjKXMfY1K71dI0Vm7vzSgFtjSjftUhluyyFB4-MNJxO7NP7LsPmdL7J4UKoaWe26Bh5n-TV374efFndNy2dCd-6UgqHLgQF1ECgbKT7Mi2F0h_Eal_4TZZGSjS5=w588-h677-no" width="277" /></a></div>
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<b> <span style="font-family: "arial" , "helvetica" , sans-serif; font-size: xx-small;">Bread from Fire Island Rustic Bakeshop, Anchorage [TWC]</span></b></div>
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"Aboriginals' foods , , , the land is our mother . . ." my attention was wandering from the guide's talk about how indigenous peoples used the native Australian plants. His lecture on respect for mother earth became a background drone as we walked through the lush palms and pines of Melbourne's Royal Botanical Gardens. Then he caught my attention: "This is the <i>bunya</i> nut, which we ground for bread in Queensland . . ." Bread? I care about bread, even if the rest of the lecture was not so compelling.<br />
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<a href="http://littleecofootprints.typepad.com/.a/6a00e55397a5c2883401b8d0e87e2a970c-pi" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="466" data-original-width="700" height="213" src="https://littleecofootprints.typepad.com/.a/6a00e55397a5c2883401b8d0e87e2a970c-pi" width="320" /></a></div>
<b><span style="font-family: "trebuchet ms" , sans-serif;"> </span></b><b><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"> </span><a href="http://www.littleecofootprints.com/2015/03/how-to-open-and-cook-bunya-nuts.html"><span style="color: black; font-family: "arial" , "helvetica" , sans-serif;">Bunya cone ready to harvest (Queensland)</span></a><span style="font-family: "trebuchet ms" , sans-serif;">.</span></span></b><br />
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Before Aboriginals set foot in Australia, dinosaurs ate bunya nuts. For millions of years after that, other animals feasted on them. When the Aboriginals arrived 50,000 or so years ago, they began to grind bunya nuts into flour, mix the flour with water, and bake the flattened dough in hot coals.<br />
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<a href="https://www.sbs.com.au/food/article/2018/01/17/these-giant-bunya-nuts-are-key-indigenous-food-well-snacks-dinosaurs"><span style="color: black;">Aboriginal clans and tribes traveled hundreds of miles </span></a>to harvest and share bunya nuts, sometimes from trees that belonged to a single family and were passed from father to son. The last of the traditional festivals <span style="color: black;"><a href="https://australianfoodtimeline.com.au/bunya-nut-gathering/"><span style="color: black;">happened in 1902</span></a> </span>(some sources say <span style="color: black;"><a href="https://www.hinterlandtimes.com.au/2014/02/05/bunya-dreaming/"><span style="color: black;">1887</span></a>)</span>. Much of the history may come from a c<a href="https://archive.org/stream/cu31924063745495/cu31924063745495_djvu.txt"><span style="color: black;">olonist's account published in 1904 </span></a>of her father's acquaintance with Aboriginals in Queensland during the middle 1800s. F<a href="https://www.hinterlandtimes.com.au/2014/02/05/bunya-dreaming/"><span style="color: black;">amilies revived the traditional feasts in 2007</span>.</a> Today, bunya flour appears in breads, gnocchi, and pancakes, among other dishes.<br />
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The Aboriginals had bread, and I wanted to know more. I thought of bread as a Middle Eastern invention. How could it have gotten to Australia before the arrival of Dutch explorers in the early 1600s, and the first English settlement in 1788?<br />
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Recent discoveries of grindstones suggest that t<a href="https://japingkaaboriginalart.com/articles/damper-seed/"><span style="color: black;">he Australian Aboriginal peoples</span></a> made bread 50,000 years ago, and not just from bunya nuts. Most of the Aboriginal breads were made from grains (i.e., grass seeds), and from smaller seeds or roots and tubers of other plants.<br />
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<a href="https://australianmuseum.net.au/Uploads/Images/6656/Grinding%20stone%20e49213%20-%20lar.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="296" data-original-width="526" height="180" src="https://australianmuseum.net.au/Uploads/Images/6656/Grinding%20stone%20e49213%20-%20lar.jpg" width="320" /></a></div>
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<b><span style="font-family: "arial" , "helvetica" , sans-serif;"> Aboriginal g<span style="color: black;"><a href="https://australianmuseum.net.au/blogpost/science/food-culture-aboriginal-bread"><span style="color: black;">rindstone image, Australian Museum (Stuart Humphries</span>)</a></span></span></b><br />
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Some Aboriginal groups say that the creator of the bread seeds was <span style="color: #444444;">N<a href="https://japingkaaboriginalart.com/articles/damper-seed/">gurlu, the crested pigeon</a>, </span>who collected them and left them for people. The Aboriginals picked up the seeds, ground them between stones, mixed the flour with water, flattened balls of dough into disks, and baked them in hot ashes. <span style="color: black;"><a href="http://www.jintaart.com.au/iconography/spinifex.htm">Ngurlu is associated specifically with <i>spinifex</i> seeds</a>,</span> but also more generally with other seeds used for bread. Based on this, and the fact that grindstones elsewhere date from only about 36,000 years ago, some argue that the Aboriginals invented bread.<br />
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<a href="https://3.bp.blogspot.com/wVlBVUr6LPsjYSLglTGvmBzW2Z6mvEisIwGHkxzssNAvnYymJqeFVfh8zbuRwYgEAWnEWs4Hwk6XyzKhVQkTfA6mk2VVcEnL4rBtPygC8oeJ0kbklenDnbJNrd0-scxEmSG2_ZX08bNS5A_Hjiv24_c0CJser6tLDfWrm-Xunx5sHOopb-iP7J1-2KFTHTg573gQ3umCCYcwqf6kcwMa1rfF_V8AvvehJ1XazPdOHpLofPq__oSy5s3ueBG_K8FRwe0D8Q_s5nUirMsu0prWWl8iRj20kjU9eLyKxIQjJbEYQHUabBwMsmPOPDNh2qt41pZ8AMZSXAbVHQ7f9uiVDqiQ_AEjLygbftxk0JsykHL5Mp5pAc-0CHy0zfUnwaTDsGyW6yFQk6BI_EMtiYU7crQQFyXIcaxqsNQ8bGkIhYvdiTcY0rk4qSKQVGrt9aPKnJQXigWXbfSCXBGXg976c7PKDMiCx9TC3HwR_gsPWp6c8KPnH-udsMOKtTpaYHKG63PO8WFutMey7Kkgx98kvw6TBpzXAsCzO5zPaChRH45V-BwYgqkNuKMcidB0oTevuppHTGT8SrHgpd1ZPydbSvhtXRjGDSC2LLGSWFLm=w516-h677-no" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="676" data-original-width="514" height="320" src="https://3.bp.blogspot.com/wVlBVUr6LPsjYSLglTGvmBzW2Z6mvEisIwGHkxzssNAvnYymJqeFVfh8zbuRwYgEAWnEWs4Hwk6XyzKhVQkTfA6mk2VVcEnL4rBtPygC8oeJ0kbklenDnbJNrd0-scxEmSG2_ZX08bNS5A_Hjiv24_c0CJser6tLDfWrm-Xunx5sHOopb-iP7J1-2KFTHTg573gQ3umCCYcwqf6kcwMa1rfF_V8AvvehJ1XazPdOHpLofPq__oSy5s3ueBG_K8FRwe0D8Q_s5nUirMsu0prWWl8iRj20kjU9eLyKxIQjJbEYQHUabBwMsmPOPDNh2qt41pZ8AMZSXAbVHQ7f9uiVDqiQ_AEjLygbftxk0JsykHL5Mp5pAc-0CHy0zfUnwaTDsGyW6yFQk6BI_EMtiYU7crQQFyXIcaxqsNQ8bGkIhYvdiTcY0rk4qSKQVGrt9aPKnJQXigWXbfSCXBGXg976c7PKDMiCx9TC3HwR_gsPWp6c8KPnH-udsMOKtTpaYHKG63PO8WFutMey7Kkgx98kvw6TBpzXAsCzO5zPaChRH45V-BwYgqkNuKMcidB0oTevuppHTGT8SrHgpd1ZPydbSvhtXRjGDSC2LLGSWFLm=w516-h677-no" width="243" /></a></div>
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;"> </span><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: xx-small;"> <b>Crested pigeon, Sydney, Australia [TWC]</b></span><br />
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Or was it people in Mozambique who invented bread 100,000 years ago? Starch grains on stone tools found in caves there suggests that their inhabitants were grinding sorghum and other grass seeds around 105,000 years ago. <span style="color: black;"><a href="http://fitfemaleforty.com/2009/12/12/archaeologists-uncover-grain/"><span style="color: black;">Skeptics contend that the other technologies needed</span> </a>t</span>o harvest seeds and turn them into digestible food did not yet exist, so it is unlikely that people were eating the sorghum. Our present knowledge can't settle the question one way or the other.<br />
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Other gndstones with starch seeds (oats, and other grains) date from <a href="https://www.sbs.com.au/food/article/2016/10/06/were-indigenous-australians-worlds-first-bakers">about 36,000 years ago</a>. S<a href="https://australianmuseum.net.au/blogpost/science/food-culture-aboriginal-bread">tones</a> found in Italy, Russia, and the Czech Republic from 33,000 to 30,000 years ago also demonstrate that people were grinding seeds in many places, and that bread itself is much older than agriculture.<br />
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We may not have a definitive answer in our lifetimes, but we do know that grinding seeds, nuts, and roots releases much more nourishment than eating them whole. Mixing the dry flour or paste with water makes the seeds even more edible, and flattening the ball of dough to a thin disk allows it to bake all of the way through in the ashes, maximizing the usefulness and tastiness. People have done this for tens of thousands of years.<br />
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There might be connections among all of these stories. How did Ngurlu's people get to Australia? At the present,<a href="https://genographic.nationalgeographic.com/migration-to-australia/"> <span style="color: black;">it looks as if modern humans, <i>Homo sapiens,</i> began to migrate out of Africa about 70,000 years ago</span></a>. This lends more credence to the possibility that t<a href="https://www.nature.com/news/2009/091217/full/news.2009.1147.html"><span style="color: black;">he people who were grinding seeds in Mozambique 100,000 years ag</span>o</a> took their technologies with them when they left home. Australian Aboriginals, who are more closely related to Africans than to Asians or Europeans, probably migrated through Asia soon after leaving Africa -- perhaps discovering seeds and roots to grind for bread along the way.<br />
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The small group of people wh<span style="color: #444444;">o <a href="https://www.nytimes.com/2017/03/08/science/aboriginal-australians-dna-origins-australia.html">arrived in northern Australia</a> </span>moved south over the next thousand years, setting fires to burn the forests and make the land and plants more habitable for themselves. The change in landscape, and hunting by the new occupants drove giant mammals like huge wombats and marsupial lions, to extinction. The fires changed the landscape from forests that thrived in the low-water environment to desert throughout most of the interior. Some of the remaining plants, <a href="https://australianmuseum.net.au/blogpost/science/food-culture-aboriginal-bread">i<span style="color: black;">ncluding s<i>pinifex,</i> millet, and kangaroo grass, provided seeds for making bread</span></a>.<br />
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<b><span style="font-family: "trebuchet ms" , sans-serif;"> <a href="https://theconversation.com/dreamtime-and-the-dreaming-who-dreamed-up-these-terms-20835">"Seed Dreaming," painting by Angela Nangala Parlinjirr</a>i</span></b><br />
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The Aboriginals were still baking bush bread and seedcakes when Captain James Cook first set foot on their shores in 1777, and when the first prison ship dropped people off to create a colony at Botany Bay in 1788 (now part of Sydney). The story of the transition from bush bread to damper (the English name for unleavened bread baked in the ashes) is in the next post.<br />
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Terihttp://www.blogger.com/profile/14320610108464020684noreply@blogger.com0tag:blogger.com,1999:blog-4468482225662165572.post-13160022057043588692017-11-22T23:07:00.002-08:002017-11-24T23:42:10.521-08:00Updated! Guest post by Antonia Moras: "Reasons I hate the traditional Thanksgiving" -- with risotto recipe<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "times" , "times new roman" , serif; font-size: large;"><b>Update: November 24, 2017:</b> Antonia sent a couple of changes to the risotto recipe. I've made the changes in the recipe itself, so that you have only one version of it. Most importantly, she's reduced the amount of rice to cook from two cups to one cup, and reduced some of the other ingredients proportionately. <i>Buon Appetito!</i></span><br />
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<span style="font-family: "times" , "times new roman" , serif; font-size: large;"> A guest post from my friend Antonia Moras, an accomplished writer and cook, about her Thanksgiving plans for this year </span><i><span style="font-family: "times" , "times new roman" , serif; font-size: large;">[bonus recipe for Thanksgiving Risotto]. </span></i><span style="font-family: "times" , "times new roman" , serif; font-size: large;">She noted that next year it will be someone else's turn -- either that or pizza. Jim and I are opting for pizza this year, and desserts with a friend.</span><br />
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<span style="font-family: "times" , "times new roman" , serif; font-size: large;"><b>Happy Thanksgiving to all!</b></span></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large;"><b>Reasons I hate the traditional Thanksgiving</b></span></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large;">1. Shopping for days beforehand in increasingly crowded stores for ingredients and foods I otherwise never cook.</span></div>
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2. Too much food expected and hence, a refrigerator crowded beforehand and for days afterward. </div>
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3. Hours and hours and hours of cooking dishes I otherwise would never prepare. Pilgrim food that I don't like, and especially don't like when it's all piled into one meal. This reason relates to (4):</div>
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4. The horrid mix of flavors.</div>
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5. Hours of clean-up after a half-hour of eating.</div>
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6. Ghastly turkey carcass.</div>
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7. Low November light levels. </div>
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This year I offered the following terms: I'd make a turkey breast with separate drumsticks for D., who loves them. A little stuffing. A risotto as a side (can be done beforehand and reheated. It tastes even better that way as a side, I think) Asparagus: fifteen minutes. Cranberry sauce (already finished). Pumpkin and blueberry pies (half finished). White wine and lemonade for those who don't drink. Whipped creme for the pies. No turkey carcass. No sweet potatoes or yam or mashed potatoes. No salad. No appetizers or soup course. No green beans. No casserole whatever. No special rolls or biscuits. Sliced bread for those who must have it. </div>
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I DO like using the china and silver and crystal, and I can honestly say that I loved the holiday as a kid. Mom did a marvelous job and she was always merry.</div>
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<b>Risotto as a Thanksgiving side dish</b></div>
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<i>Ingredients, serving five people as a side dish</i></div>
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One-quarter cup of canola oil</div>
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Three or four tablespoons chopped onions</div>
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One cup of arborio or carnaroli rice (Carnaroli is better but it can be harder to find.) </div>
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Two beef bouillon cubes</div>
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Pinch of dried porcini mushrooms</div>
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Three or four button mushrooms, chopped</div>
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One-third cup grated Parmigiano cheese</div>
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Salt and pepper to taste</div>
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<i>Directions</i></div>
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Dissolve the bouillon cubes in a quart or so of water. Add the dried porcini mushrooms. Bring to a low simmer and continue to simmer throughout.</div>
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Cook the onions over low heat in the canola oil until they are almost translucent (not brown). Use a big pan with a flat, heavy bottom.</div>
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Brown the rice in the pan with the onions, for about five minutes.</div>
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Set timer for twenty minutes. Add about one third cup of the simmering broth mixture to the rice and stir until it is almost totally absorbed. Add another third cup and stir again until absorbed. Continue like this. </div>
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After ten minutes add the button mushrooms and about a half teaspoon of salt -- maybe more. (instead of button mushrooms, you can use another chopped vegetable, like asparagus or zucchini or red bell peppers or .....) Continue to add broth and stir. If the broth mixture gets too low, just add a bit of water.</div>
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Begin tasting the rice after about twenty minutes. It should be served al dente. The grains should still be separate, not sticking together. The exact time depends on the weight of the pan and the strength of the burner. (Gas flame is best.) </div>
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Remove from heat. Add the Parmigiano cheese and mix thoroughly. Grate black pepper over the dish, to taste. Serve warm or let cool and store in refrigerator. Reheat in a microwave. If it's going to be the main dish, it's better to serve it right away, but if it's going to be a side, letting it sit overnight works well. </div>
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Terihttp://www.blogger.com/profile/14320610108464020684noreply@blogger.com0tag:blogger.com,1999:blog-4468482225662165572.post-72156179173286370832016-11-13T13:30:00.000-08:002017-11-23T18:04:02.773-08:00The World Turtle -- Flash Fiction for chefs<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-size: large;"><b>The World Turtle</b></span></div>
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<a href="https://en.wikipedia.org/wiki/World_Turtle">World Turtle</a>, Creative Commons Image</div>
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<span class="Apple-tab-span" style="white-space: pre;"> </span>Once upon a time, the turtle who holds up the world got tired of looking at distant galaxies, and decided that it was time to see the world right above him. He got the four elephants who stand on his back to take over for a while, and went off to see the Earth. Before he got far, he saw Atlas, who holds up the celestial spheres. “Atlas, my man,” he called out, “I’m off on a walkabout. I’ll be back in a while. Don’t you go anywhere.” Atlas shrugged.<br />
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<span class="Apple-tab-span" style="white-space: pre;"> </span>He went onto the Earth, and started walking around. Everywhere he went, he found that people had made things about turtles and out of turtles – statutes, shields of their carapaces, trays of their shells, soup. All over Asia, people chased after Turtle to give him food, and to rub his shell. “You bring us good luck,” they said.<br />
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<span class="Apple-tab-span" style="white-space: pre;"> </span>In India they wrapped flowers around his neck to honor him. Turtle nibbled at them and decided that the marigolds were the tastiest. This was a good life and he wondered if he should stick around. But no, there was much more to see, so he continued on.<br />
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<span class="Apple-tab-span" style="white-space: pre;"> </span>He walked across Europe, and heard Aesop’s tale of the Tortoise and the Hare. He stopped on the Greek island of Aegina where the people showed him pictures of the turtle on their flags and coins. He saw statues of Aphrodite with her foot on the back of a turtle (fellow did OK for himself, thought Turtle). Then he swam across the Atlantic and found himself at the foot of the Statue of Liberty. Looks a bit like Aphrodite, he thought, but more of an attitude.<br />
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<span class="Apple-tab-span" style="white-space: pre;"> </span>He hauled out of the water at The Battery, and started up Broadway. It wasn’t long before a cab screeched to a halt beside him. A guy jumped out and said, “Dude! We are making a musical and you will be perfect for the title role. Come with me.” Turtle did, and spent the next three months as the star of “Tortoise Toes,” a musical that featured dozens of dancers singing the wildly popular hit, “Slow to love, but toe-tally yours.” Luckily, Turtle didn’t have to dance.<br />
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<span class="Apple-tab-span" style="white-space: pre;"> </span>His adventures nearly ended one night on his way home from the theater when the cab driver suddenly twisted in his seat, and said, “You and me, bud, we’re going to make soup together.” It turned out that the cabbie was a contestant on a reality cooking show, and had to show up the next morning with an exotic meat of his choice to cook in front of the audience.<br />
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<span class="Apple-tab-span" style="white-space: pre;"> </span>The cabbie drove him to his apartment and lugged him up the stairs to the third floor. He sat him on a ratty carpet and said, “Enjoy yourself Bud, because tomorrow you will be soup. But you’ll have an audience.” The cabbie went to sleep, and Turtle, who was noted throughout the world for his cleverness, looked around for hours for a way out. But he couldn’t find any, and resigned himself to becoming a constellation in the sky, like so many other creatures who had died untoward deaths but had claims on immortality.<br />
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<span class="Apple-tab-span" style="white-space: pre;"> </span>When they got to the TV studio the next day, Turtle found himself in a room with the cabbie and half a dozen other wanna-be chefs who had among them an emu, a cobra, a forty-four-pound lobster, an alligator, a porcupine, and a giant cane toad. Turtle looked them over and began smiling. “Listen up,” he croaked to the others, who’d all been shoved together in a pen while the contestants readied their pots and stoves. “Here’s how we can escape.”<br />
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<span class="Apple-tab-span" style="white-space: pre;"> </span>“Great idea! They chorused.” So Turtle and the emu, the cobra, the lobster, the alligator, the porcupine, and the giant cane toad waited quietly in the cage until the chefs sidled up to its gate looking nervous. Turtle said, “Now!” and the animals charged at the chefs. The emu pecked and kicked, the alligator lashed its tail and snapped its jaws, the cane toad puffed up and began dripping toxins, the cobra struck at the chefs with its fangs, the porcupine shot its quills, and the lobster snapped its claws as it scuttled into the fray. The chefs turned tail and ran screaming out the door, their proposed dinner companions charging after.<br />
<span class="Apple-tab-span" style="white-space: pre;"> </span>When the animals got to the street, a crowd had gathered. As soon as they saw Turtle, they began to shout, “Turtle!” “Tortoise Toes!” and<span class="Apple-tab-span" style="white-space: pre;"> </span>to sing the chorus from “Slow to love” – “Toe-tally yours, I am toe-tally, toe-tally, turtle-ly yours.” Surrounded by admiring hoards of fans, and accompanied by his new friends, Turtle made his way back to the theater, and performed his last show. As he took his tenth curtain call, he waved the audience to silence, and announced, “It is time for me to go back to holding up the world. You’ve been great, and I’ve learned that it’s a world worth supporting. Take care of my friends here, and good luck to you all.” With that, he was gone.<br />
<br />
<div style="text-align: center;">
<span class="Apple-tab-span" style="white-space: pre;"> </span>* * * * *</div>
<br />
<span class="Apple-tab-span" style="white-space: pre;"> </span>“What did you find?” asked the elephants, as Turtle slid into his spot beneath their feet. “The Earth is a place where some would as soon make soup of you as feed you soup. But if you find a good producer, the world is your oyster. As it were.” And Turtle settled back into gazing out at the distant galaxies, wondering what was there.<br />
<br /></div>
Terihttp://www.blogger.com/profile/14320610108464020684noreply@blogger.com0tag:blogger.com,1999:blog-4468482225662165572.post-80566320129398745902016-11-11T00:02:00.002-08:002016-11-11T00:02:30.741-08:00Wheat in space<div dir="ltr" style="text-align: left;" trbidi="on">
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I got to wondering about whether anyone had tried to grow wheat in space. People who are raised with wheat are often so attached to it that they will try to grow it even under the worst of conditions. And what could be worse than space, where there's hardly any room for plants, let alone "amber waves of grain?"<br />
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<a href="http://biospherefoundation.org/wp-content/uploads/2014/08/MirPlant-225x300.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://biospherefoundation.org/wp-content/uploads/2014/08/MirPlant-225x300.jpg" /></a></div>
<a href="http://biospherefoundation.org/project/2356/">Photo from Biosphere.org</a>, showing wheat from the space station Mir (on the left), and control plants grown on earth (to the right).<br />
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But yes, people early on in the space adventure started to hybridize <a href="http://garden.org/learn/articles/view/846/">wheat that would grow in space stations.</a> The most successful variety from the mid-1990s is called "Apogee," and grows hydroponically or in a soilless medium that supports its roots, under artificial light, ripens fast (<a href="http://blogs.discovermagazine.com/sciencenotfiction/2008/11/19/lostronaut-plants-in-spaaaaaaaaace/#.WCV39_orLIU">one source says 23 days</a>), and thrives in the high carbon dioxide levels found in the closed quarters of space stations. Not surprisingly, given the great symbolic value that humans place on wheat, it was one of the first two crops to be<a href="http://asgsb.indstate.edu/programs/1999/97.html"> grown entirely in space</a>.<br />
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<a href="https://www.ncbi.nlm.nih.gov/pubmed/11542291">An article</a> about growing wheat in the Russian space station, Mir, in the mid-1990s pointed out that some crop failures were due to the equipment such as the lights, breaking. The next crop, grown with functioning equipment produced plenty of seeds, but they were sterile. For eating, this isn't a problem, but if the goal is a sustainable food system in the space station, the seeds would have to be fertile to provide for continuing series of crops. <a href="https://www.ncbi.nlm.nih.gov/pubmed/10660775">A followup study</a> found evidence to suggest that too much ethylene in the environment kept the seeds from being fertile. And the photo above, from 2005 shows third-generation plants from the Mir station growing in a lab on earth, so the fertility question was solved in short order.<br />
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<a href="http://tedxinnovations.ted.com/wp-content/uploads/2016/09/PESTO3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="211" src="https://tedxinnovations.ted.com/wp-content/uploads/2016/09/PESTO3.jpg" width="320" /></a></div>
Photo of Apogee on the Mir Station, from a <a href="https://tedxinnovations.ted.com/2016/09/13/could-space-wheat-save-fresh-water/">TED talk summary</a>.<br />
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<a href="https://www.ncbi.nlm.nih.gov/pubmed/12577999">Another article </a>about space farming from 2003 points out that farmers will have to consider the effects of gravity in plant growth -- something that would never occur to most earth-bound farmers because a hundred million years of grasses growing on the planet have solved most of the problems of water transport in plants. Gravity also affects the "movement of heat, water vapor, CO2 and O2 between plant surfaces and their environment."<br />
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All of earth's plants grow in relationship to microbes -- bacteria, yeasts, and fungi -- in the environment, and depend on those relationships for health. Wheat is no exception. Creating and maintaining those relationships in healthy balance in the artificial environment of a space station or a Moon or Mars colony is the topic <a href="https://www.ncbi.nlm.nih.gov/pubmed/16118479">of other studies</a>. <a href="http://articles.sun-sentinel.com/1998-04-23/features/9804200295_1_adriana-rovers-dishes-food/2">Another factor for many plants </a>in space is whether they need insects for pollination -- wheat, like other grasses, has the advantage of being self-pollinating.<br />
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Great - it grows in space -- what about on Earth? Yes, as a matter of fact, the developer of Apogee, <a href="http://www.apogeeinstruments.com/our-founder-dr-bruce-bugbee/">Dr. Bruce Bugbee</a> at Utah State University, gave a <a href="https://tedxinnovations.ted.com/2016/09/13/could-space-wheat-save-fresh-water/">TED talk </a>about the advantages for using the wheat here, and growing it hydroponically.<br />
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<a href="http://tedxinnovations.ted.com/wp-content/uploads/2016/09/wheatspace1.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="230" src="https://tedxinnovations.ted.com/wp-content/uploads/2016/09/wheatspace1.png" width="320" /></a></div>
<a href="https://tedxinnovations.ted.com/2016/09/13/could-space-wheat-save-fresh-water/">Wheat on the space station Mir,</a> ready to harvest.<br />
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<a href="http://www.nasa.gov/home/hqnews/1996/96-75.txt">A 1996 NASA article </a>about Apogee was enthusiastic about its usefulness in making bread -- it works on earth, but baking bread in space had yet to be tried at the time of the article. The plant is a dwarf spring hard red wheat, in the family of wheats often used for bread because of their high gluten content. NASA scientist Doug Ming, quoted in the article, said that Apogee's short height makes it hard to harvest using contemporary machinery, and also creates problems with controlling weeds. Neither of these things are issues in the space station or a lab.<br />
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NASA continues to experiment with growing Apogee in space, with control plants grown on earth in identical conditions. A <a href="http://www.nasa.gov/mission_pages/station/research/experiments/20.html">July, 2016 paper</a> found some differences in the thickness of leaves and other characteristics of the space-grown plants, but no significant differences in yield. Food quality was a different matter -- tests on Apogee at Rutgers in 2002 to see how well the cookies, noodles, and bread made with it turned out found that all of the foods fell short of ideal, but were edible. Nonetheless, Apogee wheat may be the forerunner of the next Green Revolution on earth, showing ways to respond to climate change, limited water supplies, and increasing populations and still provide one of the most ancient of foods to billions of people who rely on it today.<br />
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Terihttp://www.blogger.com/profile/14320610108464020684noreply@blogger.com0tag:blogger.com,1999:blog-4468482225662165572.post-10544556031412341872016-11-04T00:20:00.001-07:002016-11-04T00:20:37.763-07:00Growing Wheat in Alaska -- Facts and Figures<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Arial, Helvetica, sans-serif;">Rachel Saul of Fire Island Rustic Bakeshop invited me to talk about a paper I finished recently (posted separately) about the history and possible futures of wheat in Alaska. This is the handout that I made for the program (for October 26 and 27, 2016).</span><br />
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<b><span style="font-family: "belwe lt bt" , serif; font-size: 16.0pt;">The Future of Wheat in Alaska<o:p></o:p></span></b></div>
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<span style="font-family: "bauerbodni bt" , serif; font-size: 14.0pt;">Wheat farming in
Alaska – past, present and possible futures<o:p></o:p></span></div>
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<img alt="Image result for creative commons seal of state of alaska" src="https://encrypted-tbn1.gstatic.com/images?q=tbn:ANd9GcT-46oOdxNm3Ya3cpwthnCHVyGeDuq7gVTmIgKWp8ltBsnDTSEsWw" /><br />
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<div class="MsoListParagraphCxSpFirst" style="line-height: normal; margin-left: 58.5pt; mso-add-space: auto; mso-list: l1 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: "wingdings"; font-size: 10.0pt;">§<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal; line-height: normal;"> </span></span><!--[endif]--><span style="font-family: "arial" , sans-serif; font-size: 10.0pt;">How the lack of wheat
in Sitka starred in a romantic story of Russian Alaska.<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="line-height: normal; margin-left: 58.5pt; mso-add-space: auto; mso-list: l1 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: "wingdings"; font-size: 10.0pt;">§<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal; line-height: normal;"> </span></span><!--[endif]--><span style="font-family: "arial" , sans-serif; font-size: 10.0pt;">What it takes to grow
wheat in Alaska in 2016, who grows it, and who buys it.<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="line-height: normal; margin-left: 58.5pt; mso-add-space: auto; mso-list: l1 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: "wingdings"; font-size: 10.0pt;">§<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal; line-height: normal;"> </span></span><!--[endif]--><span style="font-family: "arial" , sans-serif; font-size: 10.0pt;">How much wheat Alaskans
eat per capita, and where it comes from.<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="line-height: normal; margin-left: 58.5pt; mso-add-space: auto; mso-list: l1 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: "wingdings"; font-size: 10.0pt;">§<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal; line-height: normal;"> </span></span><!--[endif]--><span style="font-family: "arial" , sans-serif; font-size: 10.0pt;">How warming
temperatures could change wheat farming in Alaska.<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpLast" style="line-height: normal; margin-left: 58.5pt; mso-add-space: auto; mso-list: l1 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: "wingdings"; font-size: 10.0pt;">§<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal; line-height: normal;"> </span></span><!--[endif]--><span style="font-family: "arial" , sans-serif; font-size: 10.0pt;">What that means for
local food security and sustainable wheat and grains. <o:p></o:p></span></div>
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<span class="apple-converted-space"><b><i><span style="background: white; color: #002448; font-family: "belwe lt bt" , serif;">How much flour to make a loaf of bread?</span></i></b></span><span class="apple-converted-space"><i><span style="font-family: "arial" , sans-serif; font-size: 10.0pt; line-height: 115%;"><o:p></o:p></span></i></span></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 6.0pt; margin-left: .75in; margin-right: 0in; margin-top: 5.25pt; mso-list: l3 level1 lfo2; tab-stops: list .5in; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: "wingdings"; font-size: 10.0pt;">§<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal; line-height: normal;"> </span></span><!--[endif]--><span style="font-family: "arial" , sans-serif; font-size: 10.0pt;">One bushel of wheat weighs approximately 60 pounds, and has
approximately one million individual kernels.<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 6.0pt; margin-left: .75in; margin-right: 0in; margin-top: 5.25pt; mso-list: l3 level1 lfo2; tab-stops: list .5in; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: "wingdings"; font-size: 10.0pt;">§<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal; line-height: normal;"> </span></span><!--[endif]--><span style="font-family: "arial" , sans-serif; font-size: 10.0pt;">One bushel of wheat yields approximately 42 pounds of white
flour OR 60 pounds of whole-wheat flour.<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 6.0pt; margin-left: .75in; margin-right: 0in; margin-top: 5.25pt; mso-list: l3 level1 lfo2; tab-stops: list .5in; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: "wingdings"; font-size: 10.0pt;">§<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal; line-height: normal;"> </span></span><!--[endif]--><span style="font-family: "arial" , sans-serif; font-size: 10.0pt;">A bushel of wheat yields 42 one-and-a-half pound commercial
loaves of white bread OR about 90 one-pound loaves of whole wheat bread
(because much of the bran and germ are extracted from the whole grains to make
white flour). Water or other liquids makes up the remaining weight of the loaf.<o:p></o:p></span></div>
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<a href="https://www.blogger.com/blogger.g?blogID=4468482225662165572" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><br /></div>
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<b><i><span style="font-family: "belwe lt bt" , serif;">How
much wheat to feed all of Alaska?<o:p></o:p></span></i></b></div>
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<!--[if !supportLists]--><span style="color: #002448; font-family: "wingdings"; font-size: 10pt;">§<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal; line-height: normal;">
</span></span><!--[endif]--><span style="font-family: "arial" , sans-serif; font-size: 10pt;">In
2010, the average U.S. person ate 134 pounds of wheat flour (not counting
breakfast cereals and other ways in which wheat is eaten).<span style="background: white; color: #002448;"><o:p></o:p></span></span></div>
<div class="MsoListParagraphCxSpMiddle" style="line-height: normal; margin-left: .75in; mso-add-space: auto; mso-list: l2 level1 lfo3; text-indent: -.25in;">
<!--[if !supportLists]--><span style="color: #002448; font-family: "wingdings"; font-size: 10pt;">§<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal; line-height: normal;">
</span></span><!--[endif]--><span style="font-family: "arial" , sans-serif; font-size: 10.0pt;">Alaska has <span style="background: white; color: #002448;">737,625 people in 2016, so we
need about 98,842,000 pounds of flour each year, or 49,421 tons.</span><span style="background: white; color: #002448;"><o:p></o:p></span></span></div>
<div class="MsoListParagraphCxSpMiddle" style="line-height: normal; margin-left: .75in; mso-add-space: auto; mso-list: l2 level1 lfo3; text-indent: -.25in;">
<!--[if !supportLists]--><span style="color: #002448; font-family: "wingdings"; font-size: 10pt;">§<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal; line-height: normal;">
</span></span><!--[endif]--><span style="background: white; color: #002448; font-family: "arial" , sans-serif; font-size: 10.0pt;">Alaska would
have to plant 40,772 acres of wheat each year to produce 1,631,000 bushels of
wheat.</span><span style="background: white; color: #002448; font-family: "arial" , sans-serif; font-size: 10pt;"><o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="line-height: normal; margin-left: .75in; mso-add-space: auto; mso-list: l2 level1 lfo3; text-indent: -.25in;">
<!--[if !supportLists]--><span style="color: #002448; font-family: "wingdings"; font-size: 10pt;">§<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal; line-height: normal;">
</span></span><!--[endif]--><span style="background: white; color: #002448; font-family: "arial" , sans-serif; font-size: 10.0pt;">In 2007 Alaska
had about 109,000 acres of cropland and pasture: 19,000 acres in the
Anchorage-Matanuska-Susitna area, 12,000 acres were in the Fairbanks area, and
72,000 acres were southeast of Fairbanks.<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="color: #002448; font-family: "wingdings"; font-size: 10pt;">§<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal; line-height: normal;">
</span></span><!--[endif]--><span style="background: white; color: #002448; font-family: "arial" , sans-serif; font-size: 10.0pt;">In 2015, Alaska
produced an estimated 800 bushels of wheat on twenty acres (60 pounds per
bushel, and 40 bushels per acre).</span><span style="background: white; color: #002448; font-family: "arial" , sans-serif; font-size: 10pt;"><o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="line-height: normal; margin-left: .75in; mso-add-space: auto; mso-list: l2 level1 lfo3; text-indent: -.25in;">
<!--[if !supportLists]--><span style="color: #002448; font-family: "wingdings"; font-size: 10.0pt;">§<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal; line-height: normal;">
</span></span><!--[endif]--><span style="background: white; color: #002448; font-family: "arial" , sans-serif; font-size: 10.0pt;">That equals 24
tons (American tons, at 2,000 pounds each) of wheat in 2015, or</span><span style="font-family: "arial" , sans-serif; font-size: 10.0pt;"> less than 1% of the
approximately 49,421 tons eaten<span style="background: white; color: #002448;">.</span></span></div>
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<!--[if supportFields]><b style='mso-bidi-font-weight:normal'><i
style='mso-bidi-font-style:normal'><span lang=EN-CA style='font-family:"Belwe Lt BT",serif;
mso-bidi-font-family:Arial;mso-ansi-language:EN-CA'><span style='mso-element:
field-begin'></span><span style='mso-spacerun:yes'> </span>SEQ CHAPTER \h \r 1</span></i></b><![endif]--><!--[if supportFields]><b
style='mso-bidi-font-weight:normal'><i style='mso-bidi-font-style:normal'><span
lang=EN-CA style='font-family:"Belwe Lt BT",serif;mso-bidi-font-family:Arial;
mso-ansi-language:EN-CA'><span style='mso-element:field-end'></span></span></i></b><![endif]--><b><i><span style="font-family: "belwe lt bt" , serif; mso-bidi-font-family: Arial;">How to grow
enough wheat to feed a family of four?</span></i></b><span style="background: white; color: #002448; font-family: "arial" , sans-serif; font-size: 10.0pt; line-height: 200%;"><o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .75in; margin-right: 0in; margin-top: 0in; mso-layout-grid-align: none; mso-list: l0 level1 lfo4; tab-stops: .5in; text-autospace: none; text-indent: -.25in;">
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</span></span><!--[endif]--><span style="font-family: "arial" , sans-serif; font-size: 10.0pt;">A
slice of bread is about ½ inch thick, and there are about 16 slices in the
average 9-inch-long loaf. <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .75in; margin-right: 0in; margin-top: 0in; mso-layout-grid-align: none; mso-list: l0 level1 lfo4; tab-stops: .5in; text-autospace: none; text-indent: -.25in;">
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</span></span><!--[endif]--><span style="font-family: "arial" , sans-serif; font-size: 10.0pt;">One
loaf of bread that weighs 1 ½ pounds uses 1 pound of flour (the rest is water,
and possibly other ingredients). <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .75in; margin-right: 0in; margin-top: 0in; mso-layout-grid-align: none; mso-list: l0 level1 lfo4; tab-stops: .5in; text-autospace: none; text-indent: -.25in;">
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</span></span><!--[endif]--><span style="font-family: "arial" , sans-serif; font-size: 10.0pt;">One
pound of wheat berries/seeds equals one pound of whole-wheat flour. Assuming,
for the sake of easier calculation that you are only making whole-grain bread
(you need about 25 % more whole wheat berries to make one pound of white
flour). <o:p></o:p></span></div>
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</span></span><!--[endif]--><span style="font-family: "arial" , sans-serif; font-size: 10.0pt;">At
two sandwiches per day (or equivalent use of bread), or 4 slices per day, one
adult will eat about 2 loaves of bread a week. That’s two pounds of wheat,
times 52 weeks, equals 104 pounds of wheat per person, per year. <o:p></o:p></span></div>
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square feet of land (three feet by three feet) is needed to grow one pound of
wheat.<o:p></o:p></span></div>
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(square feet) times 104 (pounds of wheat berries per year) equals 936 square
feet needed to grow wheat for one person, for one year.<o:p></o:p></span></div>
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</span></span><!--[endif]--><span style="font-family: "arial" , sans-serif; font-size: 10.0pt;">Round
it up to 1,000 square feet to allow seed to store to grow next year’s wheat. <o:p></o:p></span></div>
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need a piece of land that is 10 feet by 100 feet, or 20 feet by 50 feet, or ten
small plots that are 10 feet by 10 feet, to grow enough wheat to make bread for
one person for one year. For four people, you’ll need 4,000 square feet, or
about one-tenth of an acre.<o:p></o:p></span></div>
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also need plenty of sun, a long enough growing season (120 days minimum, but up
to 150 days), the right amount of water, land that has enough nutrients to feed
the wheat, and a way to avoid pests and diseases. People have been cultivating wheat
for close to 11,000 years, so it’s doable.<o:p></o:p></span></div>
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Terihttp://www.blogger.com/profile/14320610108464020684noreply@blogger.com0tag:blogger.com,1999:blog-4468482225662165572.post-59447444375211263782016-10-21T00:18:00.000-07:002016-10-22T11:38:44.832-07:00The Future of Wheat in Alaska: October 26,2016 at Fire Island Bakeshop, 6:00 p.m.<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Trebuchet MS, sans-serif; font-size: x-large;">New Date! Wednesday October 26, 6:00 p.m.</span></div>
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<b><span style="font-family: "belwe lt bt" , serif; font-size: 24.0pt;">The Future of Wheat in </span></b><b><span style="font-family: "belwe lt bt" , serif; font-size: 36.0pt;">Alaska</span></b><b><span style="font-family: "belwe lt bt" , serif; font-size: 24.0pt;"><o:p></o:p></span></b></div>
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<span style="font-family: "bauerbodni bt" , serif; font-size: 16.0pt;">Wheat farming in
Alaska – past, present and possible futures<o:p></o:p></span></div>
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<b><span style="font-family: "arial" , sans-serif; font-size: 10.0pt;">Teri White Carns Fire Island Rustic Bakeshop, <o:p></o:p></span></b></div>
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<b><span style="font-family: "arial" , sans-serif; font-size: 10.0pt;">G Street 6:00 p.m. Wednesday, October 26, 2016<o:p></o:p></span></b></div>
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<a href="https://upload.wikimedia.org/wikipedia/commons/thumb/2/2b/Alaska-StateSeal.svg/200px-Alaska-StateSeal.svg.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://upload.wikimedia.org/wikipedia/commons/thumb/2/2b/Alaska-StateSeal.svg/200px-Alaska-StateSeal.svg.png" /></a></div>
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<span style="font-family: "arial" , sans-serif; font-size: 10.0pt; line-height: 115%;">Join us at Fire Island G Street café for a discussion of growing
wheat in Alaska led by MFA in writing candidate Teri White Carns. Hear about:<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: "wingdings"; font-size: 10.0pt; line-height: 150%;">§<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal; line-height: normal;"> </span></span><!--[endif]--><span style="font-family: "arial" , sans-serif; font-size: 10.0pt; line-height: 150%;">How the
lack of wheat in Sitka starred in a romantic story of Russian Alaska.<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: "wingdings"; font-size: 10.0pt; line-height: 150%;">§<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal; line-height: normal;"> </span></span><!--[endif]--><span style="font-family: "arial" , sans-serif; font-size: 10.0pt; line-height: 150%;">What
it takes to grow wheat in Alaska in 2016, who grows it, and who buys it.<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: "wingdings"; font-size: 10.0pt; line-height: 150%;">§<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal; line-height: normal;"> </span></span><!--[endif]--><span style="font-family: "arial" , sans-serif; font-size: 10.0pt; line-height: 150%;">How
much wheat Alaskans eat per capita, and where it comes from.<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: "wingdings"; font-size: 10.0pt; line-height: 150%;">§<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal; line-height: normal;"> </span></span><!--[endif]--><span style="font-family: "arial" , sans-serif; font-size: 10.0pt; line-height: 150%;">How
warming temperatures could change wheat farming in Alaska.<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: "wingdings"; font-size: 10.0pt; line-height: 150%;">§<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal; line-height: normal;"> </span></span><!--[endif]--><span style="font-family: "arial" , sans-serif; font-size: 10.0pt; line-height: 150%;">What
that means for local food security and sustainable wheat and grains. <o:p></o:p></span></div>
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Posted October 20, 2016.</div>
Terihttp://www.blogger.com/profile/14320610108464020684noreply@blogger.com0tag:blogger.com,1999:blog-4468482225662165572.post-59810260342475020072016-03-24T02:01:00.000-07:002016-03-24T02:01:07.577-07:00Last day on Oahu -- March 23, 2016<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://1.bp.blogspot.com/-zilX7Kh9jms/VvObBWpc2QI/AAAAAAACjtU/LsnHwOfvJ74hszTR1cV-gbYM--VL-ULGQ/s1600/March%2B23%252C%2B2016-33.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://1.bp.blogspot.com/-zilX7Kh9jms/VvObBWpc2QI/AAAAAAACjtU/LsnHwOfvJ74hszTR1cV-gbYM--VL-ULGQ/s320/March%2B23%252C%2B2016-33.jpg" width="320" /></a></div>
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<span style="background-color: white; color: #141823; font-family: helvetica, arial, sans-serif; font-size: 14px; line-height: 19.32px;">A shop for "authentic, pre-owned designer handbags." [This photo wished to be at the top of the page, and I haven't been able to persuade it to stay further down.]</span><br />
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Last day in Hawaii -- We found some off-the-beaten track sights, visited with friends and relatives, and took one last trip to the beach.</div>
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<span style="line-height: 19.32px;">We spotted this building that looked like a Japanese temple, but had a cross on it. </span></div>
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The sign that said that it was built in 1932 as a Christian church that looked like a Japanese castle to represent the belief of Japanese Christians in their God's protection.</div>
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We met Cliff and Mary DeVries for lunch at Sistina -- great company and excellent Italian food, </div>
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with copies of Sistine Chapel murals all around. </div>
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Another building with unusual architecture; both of these are a block away from shiny new apartment/hotel towers.</div>
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We spent the afternoon with nephew Paul White at the Zoo. At the Komodo Dragon habitat, we met one of the zoo-keepers who was about to give the dragon (named Doc, and 23 years old) some training in following orders given by medical or other personnel. I asked about her trays of small dead white mice, and she chatted with us (and a growing crowd) about how she was going to train him by getting him to touch his nose to an orange Frisbee on a stick; if he did he would get a treat (aka mouse). If not, he would be fed later. He gets about 1,500 grams of protein each week; today's mice represented about 10% of that quota. She talked for a while about how they bite, whether the bites are bad because of bacteria or venom (or both), how the zoo needed a reliable source of money to get its accreditation back (they more than meet all of the requirements for animal care but because they can't guarantee a steady enough income to suit the accreditation people, they lose their accreditation . . .thereby making it much harder to get accredited . . . one of those very sensible things about the way the world works), and more. </div>
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Here is Doc touching his nose to the Frisbee; </div>
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and eating his reward. We were lucky to get all of that information; not sure that it was scheduled.</div>
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Also at the zoo -- Galpagos tortoise eating lunch (several small birds came along to share); </div>
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Gharials (crocodilians) with wicked teeth</div>
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<span style="line-height: 19.32px;">lazing in a pond with koi and turtles; </span></div>
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elephants the color of the Oahu red soil; </div>
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a reflected egret; </div>
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peacock in a tree, </div>
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and Paul and Jim waving their arms at it trying to persuade it to display its tail (unsuccessfully); </div>
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giraffes; </div>
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zebras; </div>
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a flamingo who started by making some peculiar honks and then danced across the enclosure displaying and honking -- mating behavior, we assumed, but it wasn't clear who the object of his affections was. Maybe he didn't know either. </div>
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A Buddhist statue in an herb and cactus garden; </div>
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the peacock again; </div>
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an exotic plant that looked as if it ought to be an animal; </div>
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a local Cardinal; </div>
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the flamingos in the pond at the front of the zoo who are much brighter orange than those at the back -- more shrimp, maybe?</div>
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Paul took us to the restaurant/bar at the top of the Ala Moana Hotel where he is staying before flying back to LA tomorrow (where he will get to see <a class="profileLink" data-hovercard="/ajax/hovercard/user.php?id=592731453" href="https://www.facebook.com/peg.lazio" style="color: #3b5998; cursor: pointer; text-decoration: none;">Peg Lazio</a> and Tom and <a class="profileLink" data-hovercard="/ajax/hovercard/user.php?id=593792145" href="https://www.facebook.com/joseph.lazio" style="color: #3b5998; cursor: pointer; text-decoration: none;">Joseph Lazio</a> and Jen). The view of Waikiki from the 36th floor is different from those we've had before. The Ala Moana Marina, with a hazy horizon and a sailboat out on the water. </div>
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Evening sun, about 5:09 p.m. (sunset at 6:41). </div>
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Orchids and chandelier in the lobby. </div>
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Jim and Paul.</div>
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The Sheraton infinity pool and the ocean after sunset.</div>
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A couple of other photos:</div>
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Orchids at the zoo. </div>
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Bluish flowers on a vine.</div>
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Terihttp://www.blogger.com/profile/14320610108464020684noreply@blogger.com0tag:blogger.com,1999:blog-4468482225662165572.post-81258171307846904882016-03-23T02:13:00.000-07:002016-03-23T02:13:02.266-07:00Oahu -- to the North Shore and back - March 22, 2016<div dir="ltr" style="text-align: left;" trbidi="on">
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Today's adventure -- a drive to Oahu's North Shore with college friend Svea Breckberg. Along the way -- the Wahiawa Botanical Gardens, Green World Coffee Farm, Hale'iwa, Sunset Beach, and the resorts at Ko'Olina.</div>
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<span style="line-height: 19.32px;">At the Botanical Gardens, the most beautiful tree trunk -- a Eucalypus. </span></div>
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A bed of "Walking Iris," also known as Apostle Plant -- it spreads by dropping down new stalks from where the flowers were; the new stems send down roots.</div>
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Enormous fig trees, with roots that spread for many yards around, </div>
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and with colonies of ferns and other plants growing along their trunks and branches - very Middle Earth. </div>
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The volunteers who were at the reception area were making Ti leaf wreaths for military graves at Pearl Harbor. They have been working on them for a while, and keeping them in a freezer until Memorial Day -- not sure how many they will make -- hundreds, at least.</div>
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A building in one of the small towns we passed through -- probably Hale'iwa. It has the worn-out, weather-beaten quality of buildings in the tropics, weary of having to stay alive year-round without a rest. The buildings often appear to have been pieced together out of whatever was handy, with not much thought for the future.</div>
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Green World Coffee Farm (owned by a long-time Hawaii lawyer named Howard Green) -- a coffee tree with flowers and berries in various stages of ripeness. The drying is done at another site. </div>
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The manager showed us the computer-run roaster, and talked a bit about the operation -- it's been there about five years. </div>
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They had a fine collection of coffee posters -- two favorites.</div>
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We ate lunch in a minimalist local park at Waimea Bay. Not much in the way of waves today, so we enjoyed all of the birds: </div>
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Yellow-billed Cardinal; </div>
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Myna Bird; </div>
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saffron finches; </div>
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not sure what this one is; </div>
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a dove -- bigger and with a browner beast than the ubiquitous little ones that are everywhere.</div>
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Some wind turbines; this one on a ridge above a small ranch. They are opposed by the local people who want to keep the North Shore as little developed as it is now (or was twenty years ago). The motto is "Keep the Country Country." </div>
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But it's not country -- even today, on a Tuesday afternoon, cloudy and no surf, traffic on the two-lane road was very bad. Dozens of businesses appeal vigorously to the thousands of tourists.</div>
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At Sunset Beach, wild chickens.</div>
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At Matsumoto Shave Ice in Hale'iwa, Svea admiring someone's big bowl of sugar, ice, flavoring and coloring. Dozens of people were waiting in line for theirs, and many more were sitting on the ground eating. </div>
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There are at least a couple of large parking lots filled with food trucks and customers, and many shops at which to buy everything Hawaiian. The area is famous for shrimp trucks that serve locally-farmed shrimp in every guise possible.</div>
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Heading back toward Honolulu, pineapple fields, and the Waianae Range of mountains --cloudy much of the day, but the thunderstorms in the forecast never showed up. </div>
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A quintessential Hawaiian business, pink, worn, provisional, with a few palm trees for bona fides.</div>
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We walked along the beaches at the Ko'Olina resorts at the southwest corner of the island. </div>
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On the beautifully-manicured lawns, a Golden Plover (a fairly common bird here). </div>
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The outer rim of one of the four man-made coves with beaches. </div>
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Hibiscus. </div>
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Doves taking advantage of a water-washed stone wall. </div>
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Tropical fish in an aquarium at the Disney resort; kids could swim and snorkel in this pool (several life guards on duty, about one per kid). </div>
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Koi pond.</div>
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Kids with Donald (Duck). </div>
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Native painting, carved wood, and stained glass windows in the Disney resort. </div>
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Feeding the doves -- these resorts were a well-manicured, carefully-presented different side of Hawaii from the North Shore.</div>
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Tonight's band and dancers at the Royal Hawaiian Center courtyard, much more jazzy-pop than at the Halekulani. </div>
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The propane torches that light all of the big hotels' patios at night. </div>
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Waves breaking on the sand.</div>
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A subtle sunset tonight.</div>
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A section of the murals at the Disney hotel.<br />
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Terihttp://www.blogger.com/profile/14320610108464020684noreply@blogger.com0tag:blogger.com,1999:blog-4468482225662165572.post-61340650609789011872016-03-21T02:32:00.000-07:002016-03-21T02:32:31.248-07:00Waikiki, Spring Equinox, March 20, 2016<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://1.bp.blogspot.com/-PYUpN0oynCI/Vu-ws8YTd0I/AAAAAAACiqk/Onu61eq9v6MZvYlz9OOewC9f_dk6OmfJA/s1600/March%2B20%252C%2B2016-5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://1.bp.blogspot.com/-PYUpN0oynCI/Vu-ws8YTd0I/AAAAAAACiqk/Onu61eq9v6MZvYlz9OOewC9f_dk6OmfJA/s320/March%2B20%252C%2B2016-5.jpg" width="320" /></a></div>
<span style="font-family: Trebuchet MS, sans-serif;"> Hibiscus, along a fence.</span><br />
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<span style="background-color: white; color: #141823; font-family: helvetica, arial, sans-serif; font-size: 14px; line-height: 19.32px;">This morning we needed groceries, so got the car out of the parking garage for the first time, drove to Safeway, and then to a health food store, Down to Earth, near the University. That took us out of the tourist areas and into the places where locals live and work.</span><br />
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There are flowers everywhere, of course -- hibiscus thrive. Behind the Down to Earth store, clothes drying in the sun and breezes.</div>
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Much of the morning and afternoon was taken up with school work. We went out ab<span class="text_exposed_show" style="display: inline;">out 4:00 p.m., with the sun lower in the sky and the streets still thick with people. First we photographed pigeons -- this one, like many urban pigeons, is missing a few toes, but seems to do fine without. </span></div>
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<span class="text_exposed_show" style="display: inline;">At the Duke's statue, a boy admiring the leaf crown and leis; </span></div>
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<span class="text_exposed_show" style="display: inline;">the Duke himself draped with offerings.</span></div>
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<span class="text_exposed_show" style="display: inline;"> A banyan tree that had quite a few pigeons around it, both dead and alive, also a pair in a cranny either mating or fighting (sometimes hard to tell). </span></div>
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<span class="text_exposed_show" style="display: inline;">A lizard that Jim spotted on one of the subsidiary trunks. </span></div>
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<span class="text_exposed_show" style="display: inline;">A good-looking tourist couple. </span></div>
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<span class="text_exposed_show" style="display: inline;">Jim checking out one of several pay phones along this stretch of beach.</span></div>
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<span style="line-height: 19.32px;">Another statue, of fictional boy Makua and his friend the monk seal Kila, </span></div>
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<span style="line-height: 19.32px;">also with leis and flowers. </span></div>
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<span style="line-height: 19.32px;">Kids playing at the water's edge. </span></div>
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<span style="line-height: 19.32px;">A guy who has found a comfortable spot to spend the afternoon -- probably not wise to fall asleep there, however. </span></div>
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<a href="https://1.bp.blogspot.com/-FYkFBuyX3ls/Vu-ws4MoJWI/AAAAAAACiqQ/_M-cHRoSD68tbHIbg_Y4ra71kSLqWfL6A/s1600/March%2B20%252C%2B2016-74.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://1.bp.blogspot.com/-FYkFBuyX3ls/Vu-ws4MoJWI/AAAAAAACiqQ/_M-cHRoSD68tbHIbg_Y4ra71kSLqWfL6A/s320/March%2B20%252C%2B2016-74.jpg" width="320" /></a></div>
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<span style="line-height: 19.32px;">Waves washing up over the sea wall. </span></div>
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People lined up in the water waiting for the next big wave. </div>
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A row of kids with cellphones and a dog. </div>
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Passing the joint. </div>
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Grilling dinner at the beach. </div>
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Flamingo at a street corner.</div>
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Diamond Head Harley Davidson, for <a class="profileLink" data-hovercard="/ajax/hovercard/user.php?id=1057414893" href="https://www.facebook.com/bernadette.murphy" style="color: #3b5998; cursor: pointer; text-decoration: none;">Bernadette Murphy</a> and <a class="profileLink" data-hovercard="/ajax/hovercard/user.php?id=100000279045473" href="https://www.facebook.com/carol.deptula1" style="color: #3b5998; cursor: pointer; text-decoration: none;">Carol Deptula</a>.</div>
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We walked a few miles from near Kuhio Beach, to Fromaggio restaurant over by the university (good food, and very nice people). </div>
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Along the way, evening reflections at the end of Ala Wai Canal (part of a system of canals built to drain the marshy land that is now Waikiki). </div>
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Nearly full moon. </div>
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Clouds over the mountains, with sunset colors. </div>
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Evening skyline from the other side of the canal. </div>
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We were cutting through the golf course, which was not precisely legit. To get out, without going half a mile in the direction opposite of where we wanted to be, we squeezed through by a gate.</div>
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Flowers (orchids?) by an apartment building.</div>
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Terihttp://www.blogger.com/profile/14320610108464020684noreply@blogger.com0tag:blogger.com,1999:blog-4468482225662165572.post-42343060900312727722016-03-20T02:38:00.003-07:002016-03-20T02:38:50.437-07:00Hawaii -- March 18 and 19, 2016<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Trebuchet MS, sans-serif;"> View of Waikiki from the top of Diamond Head.</span><br />
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Jim and Teri are on the road, spending a week in Waikiki. Anthea and Regina are gainfully employed in Seattle, and for a variety of reasons couldn't join us, but we will see them for a few days at the end of the trip.<br />
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<span style="font-family: Trebuchet MS, sans-serif;">A surfer with his board paying homage to Duke Kahanamoku, the original surfer dude.</span><br />
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We left Anchorage on Thursday afternoon of St. Patrick's day, with gray skies and temperatures in the mid-30s after a little snowfall the evening before.<br />
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<span style="font-family: Trebuchet MS, sans-serif;"> People admiring Mt. Susitna and the Alaska Range at sunset on March 16.</span><br />
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We arrived in Honolulu about six hours later, plus a two-hour time difference because Hawaii-- sensibly -- does not use daylight savings time. Not much opportunity for getting out and about on Thursday evening, but we settled into our studio apartment at the Kuhio Banyan (mostly time-share condos) and slept well.<br />
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Friday morning dawned, in true Hawaii fashion, sunny with a breeze. It's been cool here, by Hawaii standards -- low 70s. We put on our walking shoes and set out for the zoo, about a mile east of our hotel, and one of our favorite places. They have flamingos.<br />
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<span style="font-family: Trebuchet MS, sans-serif;"> Flamingos at the Honolulu Zoo.</span><br />
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And then . . the sun was bright, but not too bright, and breezes were sweet, and we thought -- what a great day to walk to the top of Diamond Head. So we did.<br />
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<span style="font-family: Trebuchet MS, sans-serif;">An egret along the way to Diamond Head. A friend who lives here says that they are considered pests.</span><br />
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Up to the peak and back to the parking lot (we had to get back to the hotel to meet a guy about a parking place, so took a cab home) got us about 8 1/2 miles of walking.<br />
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<span style="font-family: 'Trebuchet MS', sans-serif;">Jim and Teri on Diamond Head (honest, Jim wore his hat almost all of the time).</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"> Evening surfing, just before sunset.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">A somewhat impromptu hula class on the beach near sunset.</span><br />
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In the evening we went to Duke's at the Outrigger Waikiki for dinner, and to watch the sun set -- along with several thousand other people. I remarked a couple of weeks ago that there were more cameras at the start of the Iditarod 1,049-mile dog-sled race from Anchorage to Nome than dogs (1,500) and people (couple of thousand?) combined. Waikiki Beach at sunset beats that easily.<br />
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<span style="font-family: Trebuchet MS, sans-serif;"> The last bit of sunset at Waikiki Beach.</span><br />
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Today we walked, mostly along the beach, to Ala Moana Mall, about two miles from the hotel.<br />
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<span style="font-family: Trebuchet MS, sans-serif;">The Sheraton's infinity pool -- the heads visible just above the water's edge are people walking along a path just below</span>.<br />
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<span style="font-family: Trebuchet MS, sans-serif;">Morning beach time, for people and pigeons alike.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"> A child at the lagoon, making "X's" at the water's edge. </span><br />
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The purpose was to meet Alaska friends (Stellavera Kilcher and her friend Mike) for lunch, and see what the biggest shopping mall for a few thousand miles had to offer.<br />
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W<span style="font-family: Trebuchet MS, sans-serif;">e didn't find much to buy at the Mall, except good breads at a French bakery, St. Germaine; and water lilies.</span><br />
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This evening, we chanced upon a farmers' market.<br />
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<span style="font-family: Trebuchet MS, sans-serif;">Rambutans, fruits about the size of strawberries. The red is husk, and the fruit is inside. Here's a link to how to eat them: http://casualkitchen.blogspot.com/2009/04/how-to-prepare-and-eat-rambutan-fruit.html</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Riding the surf in an outrigger, near sunset.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">A rainbow over by Diamond Head.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Man carving turtles from blocks of wood at one of the hotels.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Hula dancers at the Royal Hawaiian Center.</span><br />
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<br /> By the end of the evening (after checking out the beach scene, watching a local wood carver, chancing upon a Saturday Market and seeing some hula dancing), we have walked more than eight miles. So we are accomplishing one of our goals -- walk a lot, in the sunshine and by the ocean. Meanwhile, in Anchorage five to eight inches of snow have been falling today (Saturday), causing a thirty-car pileup along Seward Highway near the middle of town, and dozens of other accidents. We are thankful to be here.<br />
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Tomorrow we plan to explore the supermarkets, having exhausted our supply of things that we brought with us, and a few leftovers (the studio has a full kitchen).<br />
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<span style="font-family: Trebuchet MS, sans-serif;">Beach time with another statue of Duke Kahanamou</span>.<br />
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On some of the sidewalks at the corners are stones carved with words in the Hawaiian language:<br />
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Terihttp://www.blogger.com/profile/14320610108464020684noreply@blogger.com0tag:blogger.com,1999:blog-4468482225662165572.post-20552219033556135512016-03-05T17:09:00.000-08:002019-05-11T21:50:29.182-07:00Gingerbread <div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://3.bp.blogspot.com/_7B3xgq0pZks/TQQn-z87jMI/AAAAAAAABG4/9aFqvXtn7vk/s1600/The-Gingerbread-Man-284525.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://3.bp.blogspot.com/_7B3xgq0pZks/TQQn-z87jMI/AAAAAAAABG4/9aFqvXtn7vk/s1600/The-Gingerbread-Man-284525.jpg" /></a></div>
<span style="font-family: "trebuchet ms" , sans-serif;"><b> Photo, <a href="http://iteachkinderkids.blogspot.com/2010_12_01_archive.html">KinderKids</a>.</b></span><br />
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"Run, run, as fast as you can<br />
<span class="Apple-tab-span" style="white-space: pre;"> </span>You can’t catch me, I’m the gingerbread man."<br />
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<span class="Apple-tab-span" style="white-space: pre;"> </span>The gingerbread man’s one desire was to travel. Alas, he didn’t travel far, but he saw more of the world than the average cookie.<br />
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<span style="font-family: "trebuchet ms" , sans-serif;"><b> Large gingerbread people, London market, November 2011. [Photo, TW Carns]</b></span><br />
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<span class="Apple-tab-span" style="white-space: pre;"> </span>Gingerbread has a distinguished history since the Greek and Roman days as a medicinal, as a shaped bread served at fairs and sold as street foods from the Middle Ages on, and as decorations, especially at Christmas. Shakespeare refers to it in "Love's Labor's Lost," when Costard, Moth, and Holofernes are trading bawdy insults at the beginning of the play: "And I had but one penny in the world, thou should'st have it to buy gingerbread: Hold, there is the very remuneration I had of thy master, thou halfpenny purse of wit . . ."<br />
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<a href="http://www.historicfood.com/Design/Assets/Images/Stuart-Gingerbread-Mould.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://www.historicfood.com/Design/Assets/Images/Stuart-Gingerbread-Mould.jpg" height="314" width="320" /></a></div>
<span style="font-family: "trebuchet ms" , sans-serif;"><b>Gingerbread molds from the early 1600s. The gingerbread would be mixed, molded into these, and when dry would be taken out and painted. [Photo, <a href="http://www.historicfood.com/Gingerbread%20Recipe.htm">Historic Food blog]</a></b></span><br />
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<a href="http://upload.wikimedia.org/wikipedia/commons/thumb/3/3d/1903_Ludwig_Richter.jpg/440px-1903_Ludwig_Richter.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://upload.wikimedia.org/wikipedia/commons/thumb/3/3d/1903_Ludwig_Richter.jpg/440px-1903_Ludwig_Richter.jpg" height="320" width="235" /></a></div>
<span style="font-family: "trebuchet ms" , sans-serif;"><b> Drawing by <span class="fn" id="creator" style="color: #252525; font-size: 13px; line-height: 21px;"><bdi><a class="extiw" href="http://en.wikipedia.org/wiki/Adrian_Ludwig_Richter" style="background-image: none; color: #663366;" title="en:Adrian Ludwig Richter">Adrian Ludwig Richter</a></bdi></span><span style="background-color: #e0e0ee; color: #252525; font-size: 13px; line-height: 21px;"> (1803–1884), <a href="http://en.wikipedia.org/wiki/File:1903_Ludwig_Richter.jpg">on Wikipedia Commons</a>.</span></b></span><br />
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Building houses is another use, most famously in “Hansel and Gretel,” but many other places today, from <a href="http://metro.co.uk/2013/12/06/worlds-largest-gingerbread-house-can-accommodate-a-family-of-five-4220519/">full size houses in Texas</a>, to gingerbread villages with dozens of buildings, populated by tiny people with muffs and skates.<br />
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<span style="font-family: "trebuchet ms" , sans-serif;"><b>Gingerbread Village created by Joe Hickel, Captain Cook Hotel, Anchorage, 2013-2014. [Photo, TW Carns]</b></span><br />
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The Greeks offered small cakes at different religious festivals, including those made of flour and honey (<i>boun) </i>in the spring. Funeral cakes, <i><a href="http://www.blackwellreference.com/public/tocnode?id=g9780631232032_chunk_g978063123203215_ss1-15">kollyva</a></i>, are still made today in places. They were shaped from boiled wheat with honey and possibly spices, and could be tossed into the grave, or left as memorials later. Some were made in the shape of a person. Offerings to Demeter and Persephone included wheaten cakes, also sometimes shaped like people -early versions of gingerbread men. <a href="http://www.theoi.com/Ther/KuonKerberos.html">Virgil refers to cakes</a> that the Sibyl gave Aeneas to throw to Cerberus who guarded the entrance to Hades, made of wheat, honey, and sedative drugs (probably not ginger).<br />
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They also<a href="http://www.netplaces.com/classical-mythology/athena-the-peaceful-warrior/athenian-cults.htm"> fed Athena's sacred snake</a>, with honey cakes (which may have attracted mice that the snake could then eat). If the snake refused them it was taken as a bad omen. <a href="http://www.nytimes.com/2007/07/01/books/review/Coates-t.html?pagewanted=all&_r=0">One story</a> had the Greeks leaving Athens because the s<a href="http://archive-org.com/page/3443574/2014-01-01/http://www.goddess-athena.org/Museum/Sculptures/Alone/Snake_Goddess_Neolithic_Crete_m.htm">nake turned up its nose at the cake of the month</a>, which meant that Athena had left the city. They boarded their boats, and waited in the harbor, and were saved from the Persian invasion at the Battle of Salamis.<br />
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Romans followed in the Greek footsteps, offering spice cakes to the gods. They brought ginger from India, probably overland, and used it for digestion as well as for a seasoning. Marco Polo claimed to have discovered gingerbread in China, but Egyptians ate it in the days of the pharaohs.<br />
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Gingerbread next shows up in 995 CE brought to England by monks, Others attribute its origin to the crusaders, suggesting that it came from the Middle East.<br />
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It often was medicinal, as we now like to think of chocolate. Very early recipes don't show it as a dough, but as a mixture of bread crumbs with sweeteners and spices -- hence the name, gingerbread. Sacred foods and tasty medicines have often evolved into foods that are served as desserts or for special occasions. <a href="http://recipes.hypotheses.org/660">One writer hypothesizes</a> that it was because they were served at the end of heavy feasts to settle the stomach, and gradually came to be appreciated for their virtues of taste, not just as medicinal. Chaucer's <a href="http://www.librarius.com/canttran/thopastrfs.htm">Sir Thopas</a> has "<span style="background-color: white;">royal spicery/ </span><span style="background-color: white;">Of gingerbread that was full fine,/ </span><span style="background-color: white;">Cumin and licorice, I opine,/</span><span style="background-color: white;">And sugar so dainty."</span><br />
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Here <a href="http://www.godecookery.com/ginger/ginger.htm">is a medieval recipe</a>, honey mixed with bread crumbs, ginger, and other spices, using modern measures:<br />
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"1 lb. Honey - I prefer organic, or something made with a flavored flower blossom, etc., but feel free to use your favorite. Just remember that the final product is affected by the flavor of the honey you choose.<br />
Bread Crumbs - up to a pound, maybe more, maybe less. These must be UNSEASONED bread crumbs, though either white or wheat, or a combination, is fine. Be sure that they are finely ground and not soft in any way.<br />
ginger (optional!) - up to 1 Tbs.<br />
cinnamon - up to 1 Tbs.<br />
ground white pepper - up to ½ tsp.<br />
pinch saffron, if desired, but not important here<br />
few drops red food coloring (optional)<br />
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Bring the honey to a boil and skim off any scum. Keeping the pan over very low heat, add the spices, adjusting the quantities to suit your taste. Add the food coloring "if you will have it red." Then begin to slowly beat in the bread crumbs. Add just enough bread to achieve a thick, stiff, well-blended mass. Remove from the heat and turn the mixture onto a lightly greased (cooking spray works fine) square or rectangular baking sheet or shallow pan, ½ to 1 inch thick. Take a rolling pin & spread the gingerbread evenly out into the pan. Turn the pan over onto wax paper or parchment paper, & tap gently until the gingerbread falls from the pan. Turn the gingerbread over once again, then cut into small squares to serve. (A diamond shape is also very nice.) Decorate with small leaves (real or candy) attached to each piece with a clove." </div>
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For centuries, it was enormously popular because it could be made into shapes. The gingerbread man's ancestors were complex molds, shaped like kings and queens. "<a href="http://easteuropeanfood.about.com/od/crossculturaldesserts/a/gingerhistory.htm">The first gingerbread man</a> is credited to Queen Elizabeth I, who knocked the socks off visiting dignitaries by presenting them with one baked in their own likeness. Gingerbread tied with ribbon was popular at fairs and, when exchanged, became a token of love."<br />
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One of the most interesting methods for making gingerbread was the process used during the 19th century in England and the U.S. for fermenting a treacle and flour sponge for months. <a href="http://foodhistorjottings.blogspot.com/2013/07/block-gingerbread.html">One recipe</a> by George Read (1834) for commercial production calls for alum and potash to be mixed with the treacle and flour sponge. <a href="http://foodhistorjottings.blogspot.com/2013/07/block-gingerbread.html">Frederick Vine</a> said that it was best to start the mix in the spring, and let it ferment through the summer into September before baking the gingerbread with it. He allowed as to how a one to three month fermentation would work as well.<br />
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In Sanskrit, ginger root was known as <i>srigavera</i>, which translates to "root shaped like a horn." There is <a href="http://www.foodtimeline.org/foodfaq1.html#ginger">evidence </a>that it was used in China and India 7,000 years ago, making it one of the earliest known spices. <a href="http://www.foodtimeline.org/foodfaq1.html#ginger">One author suggests</a> that cultivated ginger, like a number of other domesticated foods, does not grow in the wild. It can only be "propagated by splitting the root, never from seed."<br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>A scene from Joe Hickel's Christmas Village at the Hotel Captain Cook in Anchorage (12-2-2015)</b></span></div>
Terihttp://www.blogger.com/profile/14320610108464020684noreply@blogger.com0tag:blogger.com,1999:blog-4468482225662165572.post-51213378249790862612016-02-19T00:26:00.000-08:002016-02-21T11:58:58.170-08:00Alaska-grown whole wheat bread soon to be offered at Fire Island Rustic Bakeshop<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://4.bp.blogspot.com/-jNpclZat4Ok/VmFWrAagicI/AAAAAAACSWg/ZeJyYYcba-s/s1600/December%2B3%252C%2B2015-53.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://4.bp.blogspot.com/-jNpclZat4Ok/VmFWrAagicI/AAAAAAACSWg/ZeJyYYcba-s/s320/December%2B3%252C%2B2015-53.jpg" width="320" /></a></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><b><span style="font-size: xx-small;">Carlyle Watt, head baker at Fire Island demonstrating <a href="http://wheatwanderings.blogspot.com/2015/12/secrets-of-fire-island-foccacia-and.html">how to make foccaccia</a></span>.</b></span></div>
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Fire Island Bakeshop is adding new breads to its repertoire, made with wheat from Ben VanderWeele's farms in the Knik Valley. I wrote about <a href="http://wheatwanderings.blogspot.com/2015/07/vanderweeles-wheat-mat-su-valley-july.html">VanderWeele's Farm's wheat</a> last July.<br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: xx-small;"><b>Ben VanderWeele shows off a stalk of green wheat in July, 2015, about six weeks before harvest</b></span>.</div>
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Carlyle Watt, head baker at Fire Island, said that the new breads will go on to the menu in March, 2016, baked twice a week. The VanderWeele wheat has about 10% to 12% gluten, perfect for Fire Island's whole wheat sourdough loaf. He also plans to use the Alaskan wheat in other breads, experimenting each week with new possibilities until he achieves a texture and taste that he likes.<br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: xx-small;"><b>Ben VanderWeele with a handful of his 2014 crop of wheat.</b></span></div>
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We talked about several aspects of wheat farming, and how they shaped Fire Island's choice to buy local. I asked about "organic" versus "natural, " knowing from my conversation with Ben VanderWeele last July that his wheat is not organic. Ben said at that time that Alaskan farmers have very few diseases in the soil, or natural pests, because agriculture is so new to the state. Although most of the Valley farmers supplement the minerals in the dirt with fertilizers, few use pesticides.<br />
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Carlyle's view is that although he would prefer organic, VanderWeele wheat has a low "carbon footprint," no pesticides, supports the local economy, and helps create more sustainable food supplies for Alaska. He said that Fire Island weighs all of those factors and more in deciding how to most ethically choose their flours and other ingredients. Eventually, he thinks that tasting the freshness and unique flavors of the Alaskan wheat will increase the market, and in the long run make it more feasible for local farmers to grow organic foods.<br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: xx-small;"><b>Ben VanderWeele talking about growing wheat in Alaska.</b></span></div>
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Carlyle showed me the bakery's table-top mill that they use to grind the wheat, as well as for other grains -- wheat's cousins, emmer, einkorn, and spelt, and for rye. We talked about the difference between fresh-milled flour, and flour that's been "aged" by sitting for a couple of weeks before being used for baking. Fire Island uses both types, for different purposes -- the aged flour is better for pastries and some types of breads because it gives an open and airy "crumb" (the interior texture of the bread). The VanderWeele wheat will be fresh-milled and used immediately to capture flavors that otherwise change as the flour ages. The bread's texture will be a little denser, but complex in taste.<br />
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<span style="font-family: "trebuchet ms" , sans-serif;"><b>Fire Island's table mill for wheat and other grains</b></span>.</div>
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The mill grinds two to three pounds of whole grains at a time, and takes a couple of minutes to turn them into flour. It gives a choice of grinds, from fine, for pastry, to a grind that maintains more of the bran. Carlyle said that if the grain is at room temperature when it goes into the mill, the flour comes out heated to about 100 degrees. To keep the flour from overheating, which changes the flavors, the bakery stores its grains out of doors in the winter and refrigerates them in the summer.<br />
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<a href="https://3.bp.blogspot.com/-O-vX7gkWkuM/VslxN4jO0XI/AAAAAAACeVQ/1ATn-A8mXnc/s1600/February%2B20%252C%2B2016-10.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://3.bp.blogspot.com/-O-vX7gkWkuM/VslxN4jO0XI/AAAAAAACeVQ/1ATn-A8mXnc/s320/February%2B20%252C%2B2016-10.jpg" width="320" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>These are Fire Island's Rustic Wheat loaves; the new breads with local wheat will be similar.</b></span></div>
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We discussed the sourdough starters, and how they interact with the different grains. Carlyle said that sourdoughs, also known as natural yeast starters, are individual. A batch of yeast starter fed on rye flour has a distinctly more intense smell (Carlyle describes this as "funky" which in the baking business tend to mean something earthy and dark) than one fed on whole wheat, or on white (wheat) flour. Of the three, the white flour starter is often almost sweet in scent, while the whole wheat and rye are sour and can be intense. Fire Island's sourdough whole wheat breads will be made with the whole wheat starter, to highlight the flavors. He added that Fire Island has a number of customers who are sensitive to commercial yeasts, but who are fine with the sourdoughs made with the natural yeasts.<br />
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<a href="https://4.bp.blogspot.com/-3ezz3Fp4lYw/Vi3U_qd6ooI/AAAAAAACMvk/_kPSMhKcpdY/s1600/October%2B24%2B-%2B25%252C%2B2015Daily-4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://4.bp.blogspot.com/-3ezz3Fp4lYw/Vi3U_qd6ooI/AAAAAAACMvk/_kPSMhKcpdY/s320/October%2B24%2B-%2B25%252C%2B2015Daily-4.jpg" width="320" /></a></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><b>Carlyle weighing chunks of dough to assure that each bread loaf is the same so that they bake evenly.</b></span></div>
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<a href="https://3.bp.blogspot.com/-vQTj7bDQKMs/Vevj05izzKI/AAAAAAACNMU/hNhwBmdNmn4/s1600/DSCN8071.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="186" src="https://3.bp.blogspot.com/-vQTj7bDQKMs/Vevj05izzKI/AAAAAAACNMU/hNhwBmdNmn4/s320/DSCN8071.jpg" width="320" /></a></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><b>Ben VanderWeele's wheat near harvest time, September 5, 2015, with the Chugach Mountains in the background.</b></span></div>
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<a href="http://fireislandbread.com/">Fire Island Rustic Bakeshop </a>has two shops now, at 1343 G Street, near downtown Anchorage, and at 2530 East 16th Avenue, just off Lake Otis and DeBarr. They are open Wednesday through Sunday, 7:00 a.m. to 6:00 p.m.; closed Monday and Tuesday.<br />
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Terihttp://www.blogger.com/profile/14320610108464020684noreply@blogger.com0tag:blogger.com,1999:blog-4468482225662165572.post-2882301581750120432016-02-14T13:43:00.001-08:002016-02-14T13:43:55.421-08:00Art and pasta<div dir="ltr" style="text-align: left;" trbidi="on">
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Hungry for beauty and pasta? Head for Eataly in Manhattan to see<a href="http://www.mymodernmet.com/profiles/blogs/luca-donofrio-pasta-art"> Luca Donofrio's</a> creations. Here's the article:<br />
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<h3 class="entry-title" style="border: 0px; box-sizing: border-box; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: inherit; font-stretch: inherit; font-weight: inherit; line-height: 1.2em; margin: 0px 0px 30px; padding: 0px; text-decoration: inherit; vertical-align: baseline;">
<a href="http://www.mymodernmet.com/profiles/blogs/luca-donofrio-pasta-art" style="border: 0px; box-sizing: border-box; color: #1f1f1f; font-family: Arial, 'Helvetica Neue', Helvetica, sans-serif; font-size: 24px !important; font-stretch: inherit; font-variant: inherit; font-weight: bold; line-height: 1.15em !important; margin: 0px; padding: 0px; text-decoration: none; vertical-align: baseline;">Former Painter Demonstrates the Mouthwatering Art of Creating Fresh Pasta</a></h3>
<div class="entry-byline" style="border: 0px; box-sizing: border-box; color: #bb1532; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 12px; font-stretch: inherit; line-height: inherit; margin: 0px 0px 12px; max-width: 400px; padding: 0px; text-decoration: inherit; vertical-align: baseline;">
By <a href="http://www.mymodernmet.com/members/SaraBarnes" style="border: 0px; box-sizing: border-box; color: #bb1533; font-family: inherit; font-size: inherit; font-stretch: inherit; font-variant: inherit; font-weight: bold; line-height: inherit; margin: 0px; padding: 0px; text-decoration: none; vertical-align: baseline;">Sara Barnes</a> February 14, 2016</div>
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<article class="blogDetailPage-mainSection sheet grid-frame" style="background-color: rgba(255, 255, 255, 0); border-radius: 0px; border: 0px; box-shadow: none; box-sizing: border-box; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin-bottom: 10px !important; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding: 0px; text-decoration: inherit; vertical-align: baseline;"><section class="entry-content cf" style="border: 0px; box-sizing: border-box; font-family: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: 1.3em; margin: 0px 0px 12px; padding: 0px; text-decoration: inherit; vertical-align: baseline;"><div style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: 1.3em; margin-bottom: 1.5em; padding: 0px; text-decoration: inherit; vertical-align: baseline;">
<a href="http://www.mymodernmet.com/profiles/blogs/luca-donofrio-pasta-art" style="border: 0px; box-sizing: border-box; color: #bb1533; font-family: inherit; font-size: inherit; font-stretch: inherit; font-variant: inherit; font-weight: bold; line-height: inherit; margin: 0px; padding: 0px; text-decoration: none; vertical-align: baseline;"><img class="align-full" src="http://api.ning.com/files/D3oar*BqtaURi83RAk-*Z5pAxAfmjOizVSIT1gxXy*WHr4zSElkAMG1jULOKRspKBb0jqx*gDn6Vr3dtlutDGXWm4JikvReR/lucacappuccinodonofrio0.jpg" style="border: 0px; box-sizing: border-box; clear: both; display: block; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 1.5em 0px; max-width: 100%; padding: 0px; text-decoration: inherit; vertical-align: baseline;" width="721" /></a></div>
<div style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: 1.3em; margin-bottom: 1.5em; padding: 0px; text-decoration: inherit; vertical-align: baseline;">
Food and art go hand in hand, and <a href="https://www.instagram.com/lucacappuccinodonofrio/" style="border: 0px; box-sizing: border-box; color: #bb1533; font-family: inherit; font-size: inherit; font-stretch: inherit; font-variant: inherit; font-weight: bold; line-height: inherit; margin: 0px; padding: 0px; text-decoration: none; vertical-align: baseline;" target="_blank">Luca Donofrio</a> proves it with his mouthwatering pasta creations. Every week, he oversees the manufacturing of 5,000 pounds of pasta for Mario Batali’s gourmet food market, Eataly. To Donofrio, these tiny edibles are simply a form of artistic expression, an attitude he’s adopted thanks to his creative background. Before pasta, he attended New York’s School of Visual Arts with the intention of becoming an oil painter, but he found it hard to make a living after graduation. That’s when he turned to Eataly, starting as a sales associate and working his way up to manager of pasta production.</div>
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Since working with pasta, Donofrio has discovered that it’s his number one passion in life. “There are hundreds and hundreds of different kinds of shapes and options—you can do anything with it,” he told the <a href="http://blog.instagram.com/post/139012741912/160209-lucacappuccinodonofrio" style="border: 0px; box-sizing: border-box; color: #bb1533; font-family: inherit; font-size: inherit; font-stretch: inherit; font-variant: inherit; font-weight: bold; line-height: inherit; margin: 0px; padding: 0px; text-decoration: none; vertical-align: baseline;" target="_blank">Instagram blog</a>. His feed features delectable dough that’s been pinched, rolled, bow-tied, crimped, and much more. The behind-the-scenes photos of Donofrio’s handiwork will make you appreciate the artistry of pasta, and probably make you hungry, too.</div>
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Terihttp://www.blogger.com/profile/14320610108464020684noreply@blogger.com0tag:blogger.com,1999:blog-4468482225662165572.post-17131768400614558712015-12-06T00:49:00.001-08:002019-05-11T22:13:14.860-07:00Secrets of Fire Island Foccacia and Soudough -- a Baking Class<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://4.bp.blogspot.com/-jNpclZat4Ok/VmFWrAagicI/AAAAAAACSWg/ZeJyYYcba-s/s1600/December%2B3%252C%2B2015-53.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://4.bp.blogspot.com/-jNpclZat4Ok/VmFWrAagicI/AAAAAAACSWg/ZeJyYYcba-s/s320/December%2B3%252C%2B2015-53.jpg" width="320" /></a></div>
Carlyle Watt, chief baker at Fire Island Rustic Bakeshop, with a batch of sourdough ready to make into loaves.<br />
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Fire Island classes serve three purposes -- students learn the secrets of baking delicious things; they go home with plenty of loaves or cookies to demonstrate that they have actually acquired the skill, and they appreciate much more the fact that Fire Island will do all of that baking for them. Along with seven other engaged students, I took Carlyle's class on sourdough and foccacia on December 3. For three hours we mixed, folded, and baked loaves of sourdough bread, and cut up toppings for the trays of foccacia. We left with loaves of fresh bread, slices of foccacia, and our own sourdough starters for many generations of home-made breads.<br />
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<b><i>Shaping and baking sourdough loaves, using dough that's ready for the final stage</i></b><br />
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Weighing the dough cut from the big chunk above to make individual loaves.<br />
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Here's where it starts -- with the scales. Bread-making may be an art, but like other arts, its roots are deeply twined in the sciences. Physics, biology, chemistry, and math are all critical to creating bread that's edible and beautiful. Sciences are precise -- so bread-making starts with weighing everything. Carlyle cut pieces from the mass of dough that he started with, and showed us how to shape them into rounds.<br />
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Hands are perpendicular to the table, cup the loaf, and turn it lightly, shaping it into a round. The small pile of flour in the middle of the table is for flouring hands to make the process smoother. The huge bag of organic unbleached white flour that is used in all of Fire Island's creations is from <a href="http://centralmilling.com/">Central Milling Company </a>in Utah (available at <a href="http://www.natural-pantry.com/retailer/store_templates/shell_id_1.asp?storeID=D92VLAQVMPDL9L5UHTS2WLU67NADEHUA">Natural Pantry</a> in Anchorage in more manageable quantities).<br />
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<a href="http://3.bp.blogspot.com/-sdJKHw3rlRM/VmFYFVhGqJI/AAAAAAACSaw/vXnvVNheHIM/s1600/December%2B3%252C%2B2015-84.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://3.bp.blogspot.com/-sdJKHw3rlRM/VmFYFVhGqJI/AAAAAAACSaw/vXnvVNheHIM/s320/December%2B3%252C%2B2015-84.jpg" width="320" /></a></div>
Once shaped, the loaves are set in place for their final rise. Carlyle is gently placing a round of dough into a proofing bowl that will give the loaf a classic "boule" (French for "ball") shape with the rings of the bowl imprinted on the final loaf. Before putting the dough in, he dusted the inside of the bowl with flour so that dough wouldn't stick to it. We also learned how to fold a couche, a heavy piece of cloth so that it would support the rising loaves.<br />
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A stack of proofing bowls.<br />
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Boules on their final rising.<br />
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We baked the boules either in a cast iron Dutch oven, or on a pizza stone in the oven. Here's a close to perfect boule in the Dutch oven where it was baked. The loaves baked on the pizza stone turned out a little flatter than those in the Dutch oven, but just as light and tasty.<br />
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Carlyle shows us what it looks like on the bottom when done: well-browned, crusty. When tapped lightly with fingertips, it sounds and feels hollow.<br />
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The texture of the sliced bread is open with lots of good-sized holes that have thin membranes. It smells delicious and tastes better. In theory, you would let it cool a bit before slicing, but the class had eight hungry people, eager to taste the fruits of their work.<br />
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<b><i>Mixing and shaping, and raising our own dough</i></b>.<br />
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Measuring water using the scales.<br />
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For the next major part of the lesson, we mixed our own dough to take home and bake later, carefully measuring the water first, then the white and whole wheat flours and the leaven (starter), and mixing thoroughly. The dough needed to sit for half an hour so that the flour could absorb water (the technical term is "autolyse"). Next we added the salt and a bit more water, and mixed again.<br />
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Mixing the dough -- it's wet and sticky.<br />
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Carlyle showed us how to make a sourdough country loaf using <a href="http://www.foodandwine.com/articles/lessons-from-chad-robertson">Chad Robertson's method of starting with a wet dough, and then folding and resting it several times</a> over three hours. There are many other methods of allowing gluten strands to develop and shape the bread, and the yeasts to work their magic. The yeasts need time to eat the flour and convert its sugars into carbon dioxide and alcohol. The proteins that make stretchy gluten hold the carbon dioxide bubbles into place, giving the bread its texture; the alcohol burns off.<br />
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Pulling up the dough to fold it over itself eight to a dozen times substitutes for the more traditional kneading to develop the dough.<br />
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The folding is gentler, and allows the larger holes and more open texture of the sourdough loaf. If the same dough was going to be kneaded, it would start as a drier dough. After the kneading, the final loaf would have a finer, more even texture.<br />
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<b><i>Making foccacia</i></b><br />
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Finally, foccacia -- my main reason for taking the class was to discover the secret of this flatbread.<br />
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Carlyle made the foccacia dough in an automatic mixer. The ingredients differ in a couple of ways from the the sourdough loaf - the foccacia dough has some olive oil, a very small amount of commercial yeast to keep it more consistent in flavor and texture, and a higher percentage of whole wheat flour to white flour.<br />
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After "developing" the gluten in the dough by continuing to mix it in the machine at a higher speed for several minutes, we set it aside to rise. How to know if it's ready? Carlyle is demonstrating the "window-pane" test -- stretching a little piece of dough gently to see if it can be pulled so thin that you can see through it. When it's reached this stage, it's ready to rest and rise for about an hour.<br />
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After rising, foccacia dough is spread in the baking pan, with a thin layer of olive oil beneath.<br />
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The top is dimpled from the pressure of finger tips pushing it to the edges -- the idea is to work gently so that the trapped gasses don't get pushed out.<br />
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For toppings we used caramelized onions,<br />
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sliced mushrooms, and diced sweet potatoes. Then the dough needed to rise for another half hour before baking.<br />
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The mushroom foccacia baked for about 25 minutes in a 400 degree oven. We pulled it out, spread on the caramelized onions, and added some chunks of cheese; then baked it again for about five minutes until the cheese melted.<br />
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This is the finished sweet potato foccacia, garnished with arugula leaves, already a quarter gone just a few minutes after it came out of the oven..<br />
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Students savoring the foccacia.<br />
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My home-baked loaf -- not the perfect shape, but its crumb is very good, and it tastes just like Carlyle's.<br />
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For more information about Fire Island classes, <a href="http://fireislandbread.com/happenings">click here.</a> <br />
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<a href="http://fireislandbread.com/aboutus/">Fire Island Rustic Bakeshop</a> has three locations now: the original shop at 1343 G Street (the entrance to the shop is around the corner on 14th Avenue), and 2530 East 16th Avenue, just south of DeBarr and east of Lake Otis. The newest Fire Island shares the parking lot, a beer, and much else with Anchorage Brewing. It's at 160 West 91st Street (off King Street).<br />
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Terihttp://www.blogger.com/profile/14320610108464020684noreply@blogger.com0tag:blogger.com,1999:blog-4468482225662165572.post-25486769356100336262015-12-01T00:27:00.000-08:002016-10-18T23:22:44.200-07:00It's a Wonder Bread Life . . .<div dir="ltr" style="text-align: left;" trbidi="on">
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We never ate Wonder Bread when we were kids in the 1950s, only the knock-off look-a-likes that came in bigger loaves and lower prices. They were our staple; hardly a day went by for all of the years of childhood that didn't feature a couple of slices of soft white bread. We ate it as toast or sandwiches, for breakfast and lunch. Dinner was always a good Irish-English meat, potatoes, boiled vegetable, and a dessert, but bread ruled during the rest of the day.<br />
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These days, Wonder Bread gets a bad rap. I wrote about some of <a href="http://wheatwanderings.blogspot.com/2011/09/wonder-bread-vs-artisan-loaf-moral.html">the cultural aspects</a> of Wonder Bread in 2011, and recently decided to re-visit those fine white slices. There is still a gulf between those who eat and enjoy Wonder Bread and its kin, and those who eat only artisan breads, from their own oven or someone else's. I feel that someone has to stick up for the people who eat Wonder Bread, whether because that's all that they can afford, or because they enjoy it.<br />
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People have railed against soft white, sliced and packaged bread, practically since Wonder Bread introduced the first commercially available packaged sliced bread in<a href="http://www.smithsonianmag.com/smart-news/the-life-and-death-of-wonder-bread-129979401/"> the 1930s</a>. In her essay "How to Rise up Like New Bread," (from <i>How to Cook a Wolf</i>) MFK Fisher characterizes sliced white bread as "stupid," and "tasteless [and] almost worthless nutritionally," . . . "emasculated pale stuff sold by every self-respecting bakery." She says that "class snobbism has conquered once more over good sense, for no matter what proof the Ministry gives that white bread will cause bad teeth, poor eyes, weak back, fatigue, the Britishers gone on eating what has for decades meant refinement and 'good taste.'" [Although there was evidence that r<a href="http://www.fao.org/docrep/w0073e/w0073e06.htm#P5431_644864">emoving the bran and germ from wheat</a> during the milling process caused diseases, it was also a matter of fact that <a href="http://www.www.ashwell.uk.com/images/royal%20soc%20obit.pdf">Dublin children developed anemia and rickets</a> during World War II from eating 100% whole-wheat bread because high levels of phytic acid in the whole grain prevented the absorption of crucial nutrients].<br />
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In the 1950s small-town Midwest, we ate sliced, packaged white bread, and found it good. Our mother who spent her early years, from 1914 to about 1928 on corn farms and in small towns in central Illinois probably ate home-baked bread, but I never saw her bake anything made with yeast. She made delicious pies, cakes, biscuits, quick breads and shortcakes, but never yeast bread. Her mother and two sisters, all excellent bakers, did make Parker House rolls but that was as close to yeast as any of the family got.<br />
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They (but not us) ate Pepperidge Farm bread regularly, the epitome of desirable bread. It was white, sliced thin, a bit firmer than regular cheap white bread, and elegantly square, smaller than a regular slice. One could not do better than to be served a slice of Pepperidge Farm bread, perhaps spread with real butter, not margarine.<br />
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That was the dream. The usual reality, and we were fine with it, was something equivalent to Wonder Bread, with a soft brown crust (belying the the name, "crust"). For breakfast, we toasted it and lathered on the margarine and jam. In high school, I added peanut butter to the breakfast toast, and it kept me from starvation until lunch. Lunch was often bread with peanut butter and jam, although by high school I experimented with everything available -- radishes, celery, raisins, as well as the old classics of sliced bananas, and honey. Tomatoes, delicious as they were on buttered toast, didn't work well with peanut butter.<br />
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A memorable peanut butter sandwich day from about fifth grade was the one when we came home from school at lunch time and found my father Al in the kitchen. My mother was in the bedroom -- with the doctor, Al said, having a baby. We didn't ask more because in our childhood, we didn't ask. Al gave me the job of making the peanut butter sandwiches for lunch for all of us, and sat at the kitchen table watching and instructing. I had no idea that he could "cook" anything, but knew that following instructions carefully was the only option. "No, no, spread the peanut butter all of the way to the edges of the bread." "Don't put so much jam on. "Now spread the jam out evenly." And so forth. It was an odd thing to be in that hushed house, but everyone had to eat lunch and go back to school. When we got home later in the day, Al just said that the baby named Marie had died, and that Mother would be resting; he would take care of her. And that was that. We probably said a brief prayer for Marie and Mother when we said the usual rosary kneeling on the hardwood floor in the darkened dining room before bedtime. Marie was buried in the cemetery by my father's mother in the family plot, but we never visited her grave until after we were grown.<br />
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A Sunday breakfast treat was eggs and fried Spam. My father, Al, liked Spam, and it was inexpensive, one of the fundamental criteria for food in a household of two adults and seven growing children. My mother fried the Spam in the big frying pan (not a skillet) first, then set it aside while cooking the eggs. The pieces of Spam were folded into a sliced of buttered (i.e., margarined) toast and eaten as a sandwich.<br />
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As soon as the first real snow fell, Al sprayed water over large parts of our backyard, and made an ice rink that extended from the back porch out past the standalone garage, and well into the back lot. We helped shovel and clean the ice each night after we were done skating, and kids from all around town came over to skate. On Sunday mornings in the winter, my mother would bring the electric frying pan out to the back porch and cook the Spam on the spot for sandwiches. Washed down with hot chocolate by the gallon concocted of powdered milk and Nestle's Quik, those winter sandwiches made the meal that every one of us remembers as one of the best things in our childhood.<br />
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In my memories, picnics were just as good as the Spam sandwiches on skating days. On every summer day when the weather was good, we ate lunch out of doors, spreading one of the old "picnic blankets" -- something too worn to put on a bed, under the maple tree in the backyard near the house. We made the sandwiches in the kitchen and carried them out, along with sliced raw veggies or hard-boiled eggs, maybe with raisins for dessert. The ants got a few crumbs that 'accidentally" fell off the bread, and we watched them drag the bits of bread off to their sandy hills.<br />
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On the best days, we packed sandwiches made with white bread into tote bags, along with celery and carrot sticks, and walked three blocks south down the hill to where our street ended at the bridge over McCoy's Creek. I hated the bridge -- two logs with planks nailed across and always with planks missing. I feared it, and cried, but crossed it, pushed along by my siblings' annoyance and pulled by the anticipated delights of dragonflies and tadpoles at the Frog Pond a little ways up the hill by the railroad tracks. My mother carried a jug of red KoolAid and cups, one of us carried the blanket, and we set up lunch under a big oak tree near the pond. We sat down, said the standard Catholic grace that preceded every meal, made the sign of the cross, and settled into the sandwiches hoping that a train would go by so that we could wave at the engineer.<br />
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Sometimes we did have sandwiches with other fillings -- tuna salad, egg salad, slices of Velveeta cheese (or the bargain equivalent). Lunch meats were rare -- they were too expensive. We had hamburgers and hot dogs, of course, and they were usually encased in the same white bread that made up our daily quota. On special occasions -- if company came, which was rare -- we splurged on hot dog or hamburger buns.<br />
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Bread showed up as a special treat in other forms. Sometimes on Sundays we had French toast instead of eggs, with fried Spam. At Thanksgiving, bread cubes showed up as stuffing inside the turkey. Bread crumbs might be sprinkled on top of a Friday night tuna fish casserole (with canned peas, macaroni, and something to bind it -- not Campbell's Cream of Mushroom soup). At my mother's parents' house in Kalamazoo where we ate once a month, bread crumbs appeared on top of corn casserole, but no matter how much I loved the crumb topping, it couldn't make up for corn and red pepper filling underneath.<br />
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Our first encounter with yeast was not bread but Chef Boy-Ar-Dee packaged pizza, which arrived in Buchanan years and years before any actual pizza parlor. It might have been as early as the late 1950s, or 1960 that it showed up in the local grocery stores (I can't find an exact date). I was fascinated by mixing up the yeast and the warm water, watching it bubble and smell, waiting for the dough to rise, and then eating this wholly foreign food -- not a potato or bit of tough chuck roast in sight. It was still years before I got around to baking bread, but pizza became a staple.<br />
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White bread -- stuff to butter, to drench with honey until it stiffened, to mound with butter and payers of white sugar, to toast and drown in butter with sugar and cinnamon piled on to the thickness of the bread, to eat plain if necessary -- white bread filled my stomach and nourished my soul with its dailiness, its willingness to collaborate with so many other foods, its availability when the next-to-last dollar had to stretch two more days, the kids were sick, or the twelve-hour working day was the reality.<br />
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All of this is to say that white bread -- plastic-wrapped, dirt cheap, nutritious mostly because of the vitamins and minerals added back into it -- has its place. I haven't eaten it often in recent years but it sustained me, day in and day out through much of my life. Artisan bread has its place too, but should never forget that its white bread working-class sibling feeds much more of the world today than can ever afford that crusty baguette or the flour-dusted ciabatta loaf. Even white bread is the staff of life for many, and deserves its own measure of respect and appreciation.<br />
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Terihttp://www.blogger.com/profile/14320610108464020684noreply@blogger.com1tag:blogger.com,1999:blog-4468482225662165572.post-34885315046834891142015-11-12T00:20:00.000-08:002015-12-04T00:44:06.455-08:00Great Harvest Bread -- An Anchorage delight<div dir="ltr" style="text-align: left;" trbidi="on">
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Anchorage has its share of excellent bakeries, among them <a href="http://greatharvestanchorage.com/">Great Harvest Bread</a>. It has the distinction of being a national franchise, with local owners Dirk Sisson and Barbara Hood bringing to fruition the high standards set across the country. Dirk spent an hour recently showing me around and describing the care and attention they pay to every aspect of their work.<br />
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Outside their bakery and store/cafe sits a bale of straw with pumpkins for the season. Inside, racks of the day's breads, and courteous staff people cutting samples to be topped with butter or honey greet customers.<br />
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Dirk and Barbara support local artists and writers, and this month their show focuses on intriguing photos by Bob Eastaugh and collages by Suzanne Dvorak. <br />
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Bob Eastaugh photo.<br />
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Suzanne Dvorak collage.<br />
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Customers can get their breads or pastries to go, or relax in the cafe section.<br />
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Great Harvest bakes more than fifty types of bread and rolls, along with cookies, quick breads muffins, scones, pound cake, and more. Their home page <a href="http://greatharvestanchorage.com/">lists what's fresh each day</a>.<br />
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What makes Great Harvest unique? Besides their consistent high quality, and the great variety, their insistence on freshness adds depth to their food. They grind their own whole wheat flour fresh each day, using a <a href="http://www.appropedia.org/Analysis_of_the_various_types_of_mills_2">hammermill</a> set in one of the back rooms of the bakery. The wheat comes from Montana fields, blended to assure uniform performance from the grain in each batch. Dirk says that they grind only enough to use within a few days so that the oils in the kernels have no chance to grow stale or rancid.<br />
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Bins of white flour, and fresh-ground wheat flour ready for mixing. The copper pipes in the center of the bins of whole wheat flour draw away the heat created in the grinding process so that the flour stays cool enough for making dough.<br />
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Like most bakeries, even those featuring small-batch artisan loaves, Dirk uses both bakers' yeast, and his own sourdough, depending on the needs of the bread. The lower shelf of the cart holds his fermenting dough, each one marked to show where it is in the three-day process of developing as a sourdough.<br />
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This temperature probe is one of the most essential tools for good bread, Dirk says. Bread-making is a mix of science -- the exact proportions of flours, liquids, yeast, salt, sugars (Great Harvest uses small amounts of honey in their breads, in part to encourage the yeast to grow, and in part for flavor), and art -- every change in temperature of the room, moisture in the batch of flour and in the air, and a dozen other factors will change how the dough grows (develops). Dirk suggests using the temperature probe about five minutes before the estimated baking time is finished. There are various ideas about the temperature for a loaf of bread; if you are baking, check the recommendations in your recipe.<br />
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One interesting point was the order that Dirk uses to mix the dough. Because flours can vary so much in their moisture content, he measures the water first and puts that into the mixing tub. Then he adds about three-quarters of the flour specified in the recipe and begins to mix. Within a short while, he can tell by the way the dough is coming together whether it needs more flour. He adds the flour slowly, to make sure that the dough doesn't end up too wet or dry. If the dough is a little "harder," than usual, he bakes it at a slightly lower temperature, but for about the same amount of time.<br />
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Bakers test the loaves daily, and record how long the bread was kneaded, how long the dough took to rise, how long the bread spent in the oven, and more. Standard, detailed measurements are described for each of the qualities that Great Harvest expects from its bread.<br />
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We talked for a while about the protein content of wheats. Very high-protein wheats are often considered the best for breads, but they may not have as much taste, or may be missing other desirable qualities. Mills often blend flours so that a lower-protein tastier grain combined with a higher-protein wheat gives the baker the optimum combination for reliably rising bread that is also delicious<br />
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Finished loaves cooling on racks.<br />
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Dirk Sisson and the beautiful breads that he and Barbara have been baking since 1994.<br />
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A densely-seeded loaf.<br />
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Terihttp://www.blogger.com/profile/14320610108464020684noreply@blogger.com0tag:blogger.com,1999:blog-4468482225662165572.post-38595151222280980482015-10-29T01:03:00.001-07:002015-10-29T01:03:45.920-07:00Knik Valley Wheat: Haibun<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Times, Times New Roman, serif;">Wheat flowering, Ben VanderWeele's farm, July 21, 2015</span>.<br />
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<span style="font-family: "Times New Roman",serif;">bread in hand <o:p></o:p></span></div>
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<span style="font-family: "Times New Roman",serif;">farmer resting from sowing<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman",serif;">wheat for next year’s loaf <o:p></o:p></span></div>
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<span style="font-family: "Times New Roman",serif;"> Knik Valley wheat fields – they are
harvested by farmers from the Midwest, from the Netherlands, from temperate
climates, who brought their seeds to plant in the subarctic shadow of Pioneer
Peak. The Denaina Athabascan/Ahtna Indians who came a thousand years ago after
the Yupik/Chupik people called the area <i>Benteh</i> (many lakes). They fished
and hunted around Eklutna, <a href="http://www.alaskahistory.org/detail.aspx?ID=179">Niteh</a></span><span style="font-family: "Times New Roman",serif;">, and their other villages for
eight hundred years before the Russian Orthodox missionaries came looking for
souls in 1840, and the American and European adventurers came seeking gold
thirty years later. The Indians knew nothing of grains or bread until the
Russians brought them Holy Communion and the Sourdoughs brought them fry-bread.<o:p></o:p></span></div>
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<a href="http://www.antiochian.org/sites/default/files/assets/writer/St.HermanofAlaska_C893/St.Herman.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://www.antiochian.org/sites/default/files/assets/writer/St.HermanofAlaska_C893/St.Herman.jpg" /></a></div>
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<a href="http://www.antiochian.org/more_features?page=12"><span style="font-family: Times, Times New Roman, serif;">Saint Herman of Alaska, the first Russian Orthodox priest to stay in the state; he settled off Kodiak Island.</span></a></div>
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<span style="font-family: 'Times New Roman', serif;"> The soil into which the Knik Valley
wheat sinks its shallow roots is eolian – wind-blown, loess – dust particles
from the rocks ground away by the glaciers. Two hundred and fifty million years
ago the <a href="http://www.eoearth.org/view/article/152956/">Mesozoic Era</a> began, bringing dinosaurs, ferns, forests, the grassy
ancestors of wheat, and the first mammals. Pangaea was breaking up. Late in the
Mesozoic the tectonic plates were carrying the continents to their present
places on the earth, pushing ocean floors up against the continental plates to
build the Rockies, the Himalayas, the Alaska Range, and the Chugach mountains
that frame the Knik River Valley. The earth is still restless today, pushing
the mountains higher and reshaping the valleys.</span></div>
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<span style="font-family: "Times New Roman",serif;"> In those hundreds of millions of
years, seas rose and fell, covering much of North America. The sea creatures
died, settled into the dirt and detritus that collected underwater, and slowly
packed together into rocks. When the ocean floor began crunching against the
continental plates, the beds of bodies and sediments pushed up and shaped the
mountains, mixed in with rocks spewed out from the hearts of volcanoes. In
<a href="http://www.britannica.com/place/Alaskan-Mountains">science-speak</a>, “The Mesozoic lithologies, primarily marine sediments and
volcanics, have been intensely metamorphosed, folded, and faulted and have been
intruded by small to moderate-size igneous [rocks from the volcanoes] bodies.” </span></div>
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<a href="http://www.flyrusts.com/gallery/glacier/photo-gallery03.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://www.flyrusts.com/gallery/glacier/photo-gallery03.jpg" height="174" width="320" /></a></div>
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<span style="font-family: "Times New Roman",serif;"> <a href="http://www.flyrusts.com/gallery/glacier/photo-gallery03.jpg">Knik Glacier</a>.</span></div>
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<span style="font-family: "Times New Roman",serif;"> Then the glaciers arrived, covering
and uncovering, and re-covering the river valleys, wearing the rocks into <a href="http://www.nrcs.usda.gov/Internet/FSE_MANUSCRIPTS/alaska/matanuskaAK1968/matanuskaAK1968.pdf">soils made of silt and sand</a>. Shallow-rooted white spruce, large cottonwood trees, and
balsam poplar forested the flat lands in the river valleys, with shrubs,
wildflowers, and grasses on the slopes. The farmers who came in the early 1900s
stripped the land of its trees, and sowed wheat into long straight rows
stretching from their roads to the feet of the mountains. <o:p></o:p></span></div>
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<span style="font-family: "Times New Roman",serif;">Ben VanderWeele's wheat, August 2, 2015, Knik Valley with Chugach Mountains in the distance. </span></div>
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<span style="font-family: "Times New Roman",serif;"> Today winds blow off the Knik and
Matanuska glaciers, lifting the soil made of ancient ocean lives from the bare
fields in late winter and laying it down on forests to the south and west. The
farmers must fertilize what’s left, and irrigate in the spring and summer to
make up for the sparse rain. Sixteen inches in a good year, it falls in August
and September when the grain should be drying for harvest. Even the nineteen
hours of sunlight in June and July doesn’t warm the air enough to make up for the cooling winds
off the glaciers and the nearby ocean. It’s not ideal for wheat, but the
stubborn farmers grow it nonetheless.<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman",serif;">BenVanderWeele's wheat -- the rows in the middle ground (wild grasses in the foreground). Snow on the Chugach Range. September 5, 2015.</span></div>
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<span style="font-family: "Times New Roman",serif;">heavy brown wheat heads<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman",serif;">too wet to harvest this week<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman",serif;">today’s Communion<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman",serif;">wheat rows in slanting light<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman",serif;">of September dusk<o:p></o:p></span></div>
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<a href="http://2.bp.blogspot.com/-MxL7nCKktGc/Va9Er-114pI/AAAAAAACNMs/u2czadRfu8c/s1600/DSCN3156-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="289" src="http://2.bp.blogspot.com/-MxL7nCKktGc/Va9Er-114pI/AAAAAAACNMs/u2czadRfu8c/s320/DSCN3156-2.jpg" width="320" /></a></div>
Ben VanderWeele in his wheat fields, July 21, 2015.<br />
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Ben VanderWeele photos by TW Carns.<br />
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Terihttp://www.blogger.com/profile/14320610108464020684noreply@blogger.com0tag:blogger.com,1999:blog-4468482225662165572.post-64209796841320973752015-10-28T00:27:00.000-07:002015-10-28T00:27:53.354-07:00Alaska State Fair, Saturday afternoon<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "Times New Roman",serif;"> The Ferris wheel is halfway to the
top when the rain starts. I’m strapped into one of the chairs by myself,
dangling, swinging, sulking as the wheel halts, listening to my stomach growl.
I was too busy arguing with Dad about something dumb to eat lunch. Down below
the carnies are letting people out, but we are just getting started. We’ll be
here a long time. I’ll shrivel and float away from starvation probably.<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman",serif;"> My hair is dripping down into my
eyes, and I’m trying to keep my phone dry beneath my blue jacket. Some girls
were screaming, but they must have worn out. The tinny organ carnival music
rises up against the rain, up from the bright lights of the corndog vendors and
ice cream stands. On the paths, people run to the exhibit halls and to their
cars to get dry. Wimps. I am loving the rain. Not, but I can pretend I’m tough
until the smell of fried dough drifts up all around me.<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman",serif;"> The chair lingers at the top and I
look out at our wheat fields on the other side of the road. The ripe golden
heads bend beneath the wind’s strokes, beneath its voice, swaying in the
lashings of rain. I watch them bowing in the afternoon gloom, wondering if we
can finish the harvest. Dad sold most of it to a distillery and it would be
cool to have some of the vodka.<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman",serif;"> Dozens of quilts hang in the exhibit
halls below. My mom’s is there, my aunt’s, Jannie who cuts my hair. Everyone
around here quilts. They like the ones with a thousand little pieces that fit
together like puzzles, like lives on a farm never fit together. I like the
quilts with stories in them, the ones with the Knik River and Pioneer Peak,
with the ravens and auroras. People are sentimental about their quilt patterns.
Right now I’m thinking about the one with appliques of salmon on it that won the
big purple Grand Champion ribbon.<o:p></o:p></span></div>
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<a href="http://3.bp.blogspot.com/-TEcbRkgGHKs/VevwVQUdBLI/AAAAAAACNEk/f_P58aNE4a4/s1600/DSCN8324.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="189" src="http://3.bp.blogspot.com/-TEcbRkgGHKs/VevwVQUdBLI/AAAAAAACNEk/f_P58aNE4a4/s320/DSCN8324.jpg" width="320" /></a></div>
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<span style="font-family: "Times New Roman",serif;"> I can see the barn where the farmers
and 4-H kids take their giant pumpkins and cabbages to be admired. My pet
zucchini grew fat this year – twenty-five pounds, but all crookedy. No reason
to even enter it. The summer was too hot for zukes, but perfect for the wheat. If
it doesn’t go all soft, I’ll carve a vampire zucchini for Halloween.</span></div>
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<span style="font-family: "Times New Roman",serif;"> The rain lessens as the wheel
lurches to the bottom. The Saturday afternoon crowd drifts back into the
Midway, and the carnies beg them to toss the ball, throw the dart, bet on the
racing rats (they’re really gerbils). The sun breaks through the clouds. Dad
will be happy when he can run the combine through the wheat, happy when it’s
already vodka, happy when he can worry about what kind to plant next year. Then
he’ll forget about me. <o:p></o:p></span></div>
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<span style="font-family: "Times New Roman",serif;"> I head straight for the fried butter
stand, already tasting that crispy brown batter, and feeling the hot butter
running down my chin. Then I’ll head over to the big barn to watch the 4-H
turkeys being auctioned off. <o:p></o:p></span></div>
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<span style="font-family: "Times New Roman",serif;">too hot for huge squash<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman",serif;">and no prize wheat at this Fair <o:p></o:p></span></div>
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<span style="font-family: "Times New Roman",serif;">but fine crop of quilts<o:p></o:p></span></div>
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Terihttp://www.blogger.com/profile/14320610108464020684noreply@blogger.com0tag:blogger.com,1999:blog-4468482225662165572.post-58871537479018964972015-10-27T23:23:00.000-07:002015-10-27T23:23:11.749-07:00Creating Croissants at Fire Island Rustic Bakeshop<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Trebuchet MS, sans-serif;"><i>Sammy's birthday present was a class on making croissants and Danish pastries at Fire Island Rustic Bakeshop, He's just finished adding the blackberries and raspberries to a pan of cream-filled Danish pastries. </i></span><br />
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<i><span style="font-family: Trebuchet MS, sans-serif;">The Danish pastries, hot from the oven. Note the ways in which they are ideal -- rich brown tones, a slight shine from the whole-egg glaze, lots and lots of flaky layers visible because they were layered and cut correctly, berries still whole and plump.</span></i><br />
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What's a delicious way to spend a Monday evening? Baking croissants and Danish pastries at<a href="http://fireislandbread.com/aboutus/"> Fire Island Rustic Bakeshop</a> comes right at the top of the list. Ten people assembled on October 19 to learn the secrets of Anchorage's best croissants. Rachel Saul taught the class, with April and Lisa assisting. The pay-off, after three hours on our feet, was boxes full of croissants that we'd shaped and baked -- traditional, chocolate-filled, ham and cheese -- and Danish pastries with cream cheese or frangipane and berries.<br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>A perfect chocolate croissant, with crisp egg-glazed crust, too many layers to count, and plenty of chocolate.</i></span><br />
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There are many magical treats wrapped in wheat flour. One of the most mysterious is the combination of a yeast dough and pure butter, layered together in a "<a href="http://www.kingarthurflour.com/blog/2014/07/29/flaky-buttery-fabulous/">laminated" pastry</a>.<span style="background-color: white;"> It's also called <a href="http://www.escoffier.edu/baking-and-pastry/the-delicious-history-of-viennoiseries/">Viennoiserie</a> </span><span style="background-color: white;">dough, and </span><span style="background-color: white;">is rich with eggs and sugar.C</span><span style="background-color: white;">roissants, </span><span style="background-color: white;"><a href="http://gracessweetlife.com/2012/10/cherry-danish-pastries-dolci-di-pasta-sfoglia-danese-alla-ciliegia/">Danish p</a></span><span style="background-color: white;"><a href="http://gracessweetlife.com/2012/10/cherry-danish-pastries-dolci-di-pasta-sfoglia-danese-alla-ciliegia/">astries</a> (which in Denmark are called Viennese bread),</span><span style="background-color: white;"> and brioches are examples. All are made from a thin slab of butter, wrapped in dough, then folded and rolled, again and again, to make dozens of fine layers. When the pastries are baked, the water in the butter turns to steam and keeps the layers separate. The proteins in the flour and butter, and the egg glaze all combine to create the crisp brown crust.</span><br />
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<span style="background-color: white; font-family: Arial, Helvetica, sans-serif;"><i>April pouring drinks for us before class starts.</i></span><br />
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<span style="background-color: white;">As we came into the warm bakery, April and Lisa handed us Fire Island aprons, and offered us foccacia, coffee, and drinks. Rachel gave us each a sheaf of recipes and notes, and led us into the back kitchen. We did every step needed for making croissants, from measuring the ingredients to mixing the dough, rolling it and laminating it with the butter, filling and shaping the pastries, baking them, and of course, eating them at the end. </span><br />
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<span style="background-color: white;"><i><span style="font-family: Arial, Helvetica, sans-serif;">Rolling a croissant into the classic shape.</span></i></span><br />
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<span style="background-color: white;">The most important thing to know about making croissants is that you are learning a technique for making layers of dough and butter. Butter melts at room temperature (and bakeries tend to be much warmer than most rooms), so the trick to keeping it layered with the dough rather than melting into it is to keep everything cold.</span><br />
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<span style="background-color: white; font-family: Arial, Helvetica, sans-serif;"><i>Mixing the dough with the industrial-strength machine.</i></span><br />
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<li>The dough gets mixed in two stages, beginning with egg yolks, flour (Fire Island uses a mix of organic all-purpose white flour and some whole wheat), water, and pre-ferment (a chunk of yeasted dough that has been rising for at least a day), and let this rest for twenty minutes. The resting (technical name, "autolyse," which means to take up water by itself) lets the flour soak up some of the water. </li>
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<li>Add the yeast and salt, and mix thoroughly. Then add the sugar and butter, gradually. Continue mixing until the dough all looks the same.</li>
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<i><span style="font-family: Arial, Helvetica, sans-serif;">Window pane test -- this dough has enough gluten development that it can be stretched thin to let the light through without tearing. It's ready to start working with.</span></i></div>
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<li>Continue mixing until you can take a piece of dough and stretch it very thin -- called the window pane test. That shows that the gluten is beginning to "develop," that is, to make the chains of gluten proteins that make wheat-based doughs so stretchy. The gluten chains will capture the carbon dioxide bubbles that the yeast is making as it eats the starches in the flours and turns them into sugars.</li>
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<li>Separate the dough (depending on how much you are making) into "pillows" -- somewhat rounded but flat pieces of dough. Cover them tightly with saran wrap or other flexible plastic and put into the freezer for about an hour. The essential steps that make the croissants so flaky mostly have to do with keeping the dough and the butter chilled. Take the pieces of dough out of the freezer and roll out into flat sheets about 4 millimeters (three-eighths of an inch) thick. Wrap and freeze again until solid. </li>
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<i><span style="font-family: Arial, Helvetica, sans-serif;">Slicing the Plugra butter (very high in butter fat) for the butter layers in the croissants.</span></i></div>
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<li>Next, flatten the butter.</li>
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<i><span style="font-family: Arial, Helvetica, sans-serif;">Rachel pointing out the thickness of the partially rolled butter. She sliced the butter thin, put it between two sheets of silicone, and used the "sheeter" machine to roll it out to 1/4 inch thick.</span></i><br />
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<i><span style="font-family: Arial, Helvetica, sans-serif;">A rolling pin works too, and the workout saves you a trip to the gym.</span></i><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>The 1/4 inch sheet of butter laid onto the dough</i></span>.<br />
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<i><span style="font-family: Arial, Helvetica, sans-serif;">Folding the dough over the butter for the first time.</span></i></div>
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<li>Put the layer of butter onto the sheet of dough, and fold it (instructions are here at <a href="http://traceysculinaryadventures.com/2010/01/homemade-croissants-step-by-step-instructions-wphotos-so-you-can-do-it-too.html">traceysculinaryadventures.com </a> -- she has excellent photos and descriptions of the layering, folding, and rolling processes).</li>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>Rachel covering the dough with plastic to keep it from drying out, before putting it in the freezer.</i></span></div>
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<li>Once the first set of folding and layering is done, the dough goes into the freezer for an hour or so. </li>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>Folding and running the dough through the sheeter -- we did this several times</i></span>.</div>
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<li>When it comes out, it gets folded and turned and folded again. Then it goes back into the freezer for at least twenty minutes. When it comes out, it's ready to be rolled out, cut and shaped into croissants. </li>
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<i>Class members shaping classic croissants</i>.</div>
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<li>At this point, it's time to pre-heat the oven to 350 degrees. A website (traceysculinaryadventures.com) shows one way to cut and shape the croissants; the photos below show the Fire Island way. Rachel emphasized using a very sharp knife or pizza cutter, and taking care to keep the cut edges safe from being crimped or mushed together so that as the dough rises the layers stay separate and can puff up during proofing and baking. </li>
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<i><span style="font-family: Arial, Helvetica, sans-serif;">Partially trimmed dough, with the box of chocolate bars. The trimmings from the pastries, like the piece in front, get tossed with cinnamon and sugar and baked into monkey bread.</span></i></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i> </i></span><i style="font-family: Arial, Helvetica, sans-serif;">Rachel measures and trims the sheet of dough before u</i><i style="font-family: Arial, Helvetica, sans-serif;">sing a five-bladed cutter for the chocolate and ham and cheese croissants. Consistency is critical -- the customer (you and me) wants the same wonderful chocolate croissant every time.</i><br />
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<i><span style="font-family: Arial, Helvetica, sans-serif;">The properly rolled chocolate croissant, with two chocolate bars in each one. The seam of the croissant goes flat against the tray (which is lined with parchment paper).</span></i></div>
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<li>Set the shaped croissants on a baking sheet lined with parchment paper leaving a couple of inches on all sides. Cover them with a sheet of plastic or plastic wrap, and set them to "proof" in a warm place for twenty to thirty minutes (that is, to rise -- they should get to be about twice the size they were when you first shaped them).</li>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>Danish pastries filled, decorated, and ready to bake. The back two have a cream cheese filling topped with blackberries; the front two are filled with frangipane, a sweet almond mixture.</i></span><br />
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<i><span style="font-family: Arial, Helvetica, sans-serif;">Into the oven -- note how far apart they are on the baking sheet, to make sure that they have maximum space to rise and brown.</span></i></div>
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<li>When you're ready to bake them brush the tops lightly with a pastry brush dipped into a beaten whole egg. Be sure to only brush the tops. If the egg gets onto the cut edges, it will seal them so that they don't spread apart to make the flaky high-puffed desirable croissant.</li>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>Finished croissants, ready to savor.</i></span></div>
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<li>Bake them for about nine minutes, then turn the pan around to make sure that they are baking evenly, and bake another nine minutes or until dark golden brown. </li>
</ul>
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<a href="http://2.bp.blogspot.com/-3cX-KjGbNn8/ViX4oXm1JvI/AAAAAAACLz8/ltanyj577Vs/s1600/October%2B19%252C%2B%2B2015Daily-377.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-3cX-KjGbNn8/ViX4oXm1JvI/AAAAAAACLz8/ltanyj577Vs/s320/October%2B19%252C%2B%2B2015Daily-377.jpg" width="320" /></a></div>
<span style="background-color: white; font-family: Arial, Helvetica, sans-serif;"><i>Rachel showing the many-layered interiors, and the exteriors that flake onto the pan because the top layers baked just right.</i></span><br />
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<a href="http://4.bp.blogspot.com/-TGC8Fxy3l8Y/ViM7NfLPDgI/AAAAAAACK3E/rsp_Y3CY8Rs/s1600/October%2B17%252C%2B%2B2015Daily-3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-TGC8Fxy3l8Y/ViM7NfLPDgI/AAAAAAACK3E/rsp_Y3CY8Rs/s320/October%2B17%252C%2B%2B2015Daily-3.jpg" width="320" /></a></div>
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For hours or to contact Fire Island, <a href="http://fireislandbread.com/">click here</a>. They have the same hours (7:00 a.m. to 6:00 p.m.) at both their South Addition location (1441 G Street) and their brand new Airport Heights location (16th and Logan, just off Lake Otis).<br />
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<a href="http://3.bp.blogspot.com/-AVWnmDR0-uk/VhDdwjkUHdI/AAAAAAACI3Q/_R-_gIPspzM/s1600/10-3-2015Daily-17.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-AVWnmDR0-uk/VhDdwjkUHdI/AAAAAAACI3Q/_R-_gIPspzM/s320/10-3-2015Daily-17.jpg" width="320" /></a></div>
<i><span style="font-family: Arial, Helvetica, sans-serif;">The new Fire Island on a rainy opening day.</span></i><br />
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Terihttp://www.blogger.com/profile/14320610108464020684noreply@blogger.com0