3D Farming Saving Our Seas

Our oceans are in peril.  Overfishing, climate change, and acidification have caused this, but there is hope.  Imagine a vertical underwater garden:  seaweed and mussels grow on floating ropes, stacked above oyster and clam cages below.  Imagine a farm designed to restore rather than deplete our oceans- a farm growing local food but also biofuel and organic fertilizer.

Thimble Island Oyster company is doing just that.  They are one of the first sustainable 3-d ocean farms in the country.  Their 40 acre farm, located in the Thimble Islands of Long Island Sound, uses the entire water column to grow a variety of species ranging from sugar kelp and oysters to mussels and scallops.  It is a national model for hyper-local sustainable food production, ocean restoration and economic development.

Our oceans are in trouble.  Overfishing has wiped out 90% of large fish, climate change is driving everything from lobsters to whales northward, nitrogen pollution is triggering ever-expanding dead zones.  Thimble Island Oyster is trying to turn the tide.  Working with Dr. Charles Yarish of UCONN, Woods Hole Marine Biological Laboratory  and BRASTEC Sound School, they have invented a 3D model of ocean farming designed to grow seaweed and shellfish to provide healthy, local food, but also reduce overfishing, help mitigate climate change and restore ocean ecosystems. 

They're re-imagining the dinner plate by eating what fish eat:  plants.  They're cooking up kelp linguine and kelp ice cream.  Seaweeds and shellfish from Thimble Island Oyster Company  are found in some of the best restaurants in New York.  The potential impact on our food system is mind blowing.  In a 300 foot by 300 foot plot, 24 tons of seaweed can be grown in 5 months.  Creating a network of small seaweed farms equaling the size of Washington State could provide enough protein to feed the world.  Additionally, the growing of kelp, known as the "rainforest of the sea"- has the potential to remove 134 tons of carbon a year.  Also, biofuel is being created from the kelp beds, which could replace oil in the future.

Ocean farming is a win/win situation, as it creates new jobs, green jobs, helps with climate change, and has the capacity to feed the world, at least it's protein.  Creative thinkers like those at Thimble Island need to keep thinking, keep trying new approaches to ocean farming.  One of the things that makes America so great is we are great innovators.  3D farming is innovative and may help solve many of our environmental and food problems.

Super Snack For Super Bowl Sunday Or Any Day

If I buy a bag of potato chips for Ron, I'm usually in them before I get them home from the store.  They're addictive, and not what I'm looking to eat.  These savory and slightly spicy Mediterranean chickpea  snacks are also addictive, but I feel so much better about eating them.  After all, the main ingredient is chickpeas, also the main ingredient in hummus, so they've got to be good for you.  Yes they are.  They're healthy, with no added fat, no gluten, just a little spice.  Try these for your next buffet, take them to a Super Bowl party, or hide them in the refrigerator for yourself.  They're best when freshly made, but will keep for a week in the refrigerator.  I haven't frozen them yet, but I think they will freeze well.  Can be used in place of nuts or chips, or as a crunchy topping on salads.  Enjoy

                                                  Savory Mediterranean Chick Peas

Can of chickpeas, rinsed and drained
1/1/2 tsp za/atar (Mediterranean spice)
1 tsp cumin seeds
pinch of cayenne, or more if you want the chickpeas hot
1 tsp Kosher salt
1tsp granulated sugar

Rinse and drain a can of chickpeas.  Place on a cookie sheet covered in paper towels, and pour the drained chickpeas onto the paper towels.  Put more towels on top, and roll the chickpeas around until they are very dry.  The drier the better, as they will be more crispy when cooked.  When dry, remove paper towels and dry the cookie sheet.  Place the za'atar and cumin in a skillet and toast until aroma is released, about 5 minutes.  (This step is optional...you can just use the spices untoasted, but heating them releases a wonderful aroma and may add flavor.)

  Put the chick peas in a bowl with all above ingredients and toss.  Then place on the cookie sheet.  Cook for about 20 minutes at 400 degrees.  About half way through, shake the cookie pan to turn chickpeas over.  Remove from pan and they're ready to eat.  Store in a sealed baggie or plastic container, or just start eating them right away.  I think you will love them.

Visiting Vista

My friend Audrey and I went out together one morning, looking at homes in Oceanside.  I was looking for new digs, and Audrey joined me.  After an hour of house hunting we were hungry, and drove to Vista to lunch at Curbside Café, a wonderful spot for breakfast and lunch on Main Street, in old Vista.

John Randall is the owner of Curbside Café, and he prides himself in the freshness of good, basic food, in a cozy, comfortable, friendly atmosphere.  He's got an apron on and does every job in the restaurant, so you won't miss him.  He seated us and told us about the specials.  I had a delicious 1/2 tuna sandwich and the soup of the day, a hearty bean and corn soup that I couldn't get enough of.  Audrey had a scoop of tuna and a green salad.  No wonder she stays so thin.  Entrees at Curbside range from $8-$11.  Wraps, sandwiches, burgers and entrée salads make up the bulk of the lunch menu.  Breakfast has all the usual egg dishes, including eggs benedict.  Pancakes are great, as is the stuffed French toast.  Curbside offers specialty coffees, blended ice coffees, smoothies, beer and wine.  I almost forgot to tell you about their homemade cinnamon rolls.  They melt in your mouth.  The service is the friendliest in town, so try Curbside Café next time you're in the area.

Right across the street are some murals depicting old Vista, and showing its progression to modern Vista.  This mural is behind the stores, and begins with a rural scene of Indians camping, moves through a series of murals depicting Vista in the 1930's and beyond.  It's great.  Audrey had actually bought a washer at an appliance store that was depicted in one of the murals.  Also across the street, on the side of a building by a parking lot, is a mural of vintage cars.  It is beautiful.

Main Street in Vista is also becoming a beer brewing and wine making area.  There are three retail establishments on the street for purchasing brewing supplies, a winery and wine tasting room and a brewery.  Another store is going in that will be selling beer and wine supplies.

I wouldn't say there's enough in old Vista to warrant a visit unless you have other business in the area.  But if you do find yourself near old Vista, be sure and have a meal at Curbside Café, then look at the murals and do a bit of wine tasting.  Enjoy.

What Our Grandparents Could Do That Children Today Can't

Children today are pretty sophisticated, high tech, even worldly, but there's so much they can't do and don't have the need to do these days.  We think that today's children are so smart.  Actually they are no smarter than kids were 50 years ago.  It's just that they know different things, and for some of us, what they know seems so difficult.  Kids today grew up with the internet, iphones and all kinds of technological gadgets that we had to learn as adults.  They know it because they grew up with up.  We have a different set of skills, and our grandparents even different skills.  Here are some of the things that our grandparents could do that our grandchildren cannot.

Write legibly.  Everything today is done on a computer, so their typing skills are pretty good.  But can they write?  Not very well, and there is talk of dropping cursive writing from the curriculum altogether.

Memorizing phone numbers.  Back in the day, I knew dozens of phone numbers, and Ron, who has a fantastic memory, never had a phone book and never forgot a number.  Today with speed dial I don't even know anyone's number anymore.  Our minds get lazy because we don't use this skill of memorization.

Basic auto repair, like changing a tire.  Shop class has been dropped from the curriculum in most schools, and everyone seems to have AAA to help them out if they're in a bind.  In the old days, you'd see kids tinkering with cars all the time.  That's rare to see anymore.

Basic home maintenance.  Years ago the man of the house would do basic repairs, like fix the toilet or sink.  Most people today don't know how to fix even the most basic appliance, or even install something as simple as a ceiling fan.  As time progressed and more women were head of household, they learned to do basic repairs, but this skill is pretty much lost now, as most people are so busy they don't have time to do it.

Read a map.  Believe it or not, with the introduction of GPS, most young people today cannot read a map.  They are so used to being spoon fed directions.

Tie multiple types of knots.  In days gone by, people knew how to tie all kinds of knots, for various purposes.  Unless someone is a Boy Scout today, I don't think many people know how to tie anything but a basic knot.

Sew.  Years ago, everyone in the family knew how to sew, and probably knit and crochet too.  Many families made their own clothing, but at the very least every boy and girl learn the basics of sewing.  I taught my boys to sew on a button and mend a ripped seam, but I don't think many of their friends can do that.

Raise crops and livestock.  Years ago, many Americans lived in rural areas and everyone raised crops and livestock.  With the move to urban areas, this skill was lost.  I am happy to say, with the focus on organics and fresh food, many people are returning to the earth.  Many families feel it is important for children to know where their food comes from, and give them the experience of growing fruits and vegetables.  Kids in 4-H are even raising livestock and learning about where meat comes from.

Delay gratification.  This is one that I feel will have long term effects on children's ability to study, finish projects, and who knows what else.  We all need instant gratification today, and we don't yet know what the long term effects of this will be.

There are so many other skills that our grandparents had that our grandchildren will never have.  Our grandkids have different skills, but have lost some important ones.  I will never forgot when I told a parent years ago that his son had not learned to tell time yet.  His answer was, "Why does he have to be able to tell time?  Clocks are all digital now!"

Violence Among The Amish

Last month, the Sixth Circuit Court of  Appeals overturned a 2013 hate-crime conviction against 15 members of an Amish separatist group who forcibly cut off the beards of other members of their religion.  It reopens the question, how could this happen, and is what they did a hate crime?

They came at night.  Two or three people would hold down the victims, often elderly, while another used a battery-powered clippers to shear the victims' beards or hair.  Then they would take pictures.  The 16 Bergholz barbers, as the group became known, carried out five attacks on Amish men in Ohio over the course of three months in 2011.  Often, the perpetrators were sons or daughters or in-laws of the victims.  All of them were part of another Amish community of 100 people who lived together in central Ohio.  In 2013, they were sentenced to prison terms ranging from one to 15 years, becoming the first ever Americans to be convicted of hate crimes under the federal statue.  Just recently this conviction was overturned.  Two judges on the three-judge panel upheld counts of conspiracy, obstruction of justice, and lying to the FBI, but said the attacks didn't meet the standards of a hate crime.

As outsiders, we think of Amish as peaceful people, living an idyllic life in a rural community.  The customs and mores of their society are not known to most of us, and they are often seen as a curiosity.  Whether this act meets the standard of a hate crime, has been argued by lawyers and judges.  Some say yes, some say no.  This particular case was ultimately found NOT to be a hate crime.  It definitely reopens the question, "What is a hate crime?"

Dulce de Leche Banana Pie

This might be one of the most decadent, sweetest desserts you have ever tasted.  It's also one of the easiest to prepare.  Several years ago I gave you the simple recipe for dulce de leche, a South American caramel, so easy to make yourself.  Buy a can of sweetened, condensed milk.  Boil it for three hours (in the unopened can).  Allow the can to cool for at least 45 minutes.  You can put it in an ice bath to speed up the process.  Open the can and you have the most delicious, thick, creamy caramel topping imaginable.  I have used this caramel topping for ice cream, but here's another way to use it.  Use it as the centerpiece of this incredibly rich dulce de leche banana pie.  I hope you enjoy it.

1 (14 ounce) can sweetened condensed milk                                                 

1 cup graham cracker crumbs                                                    

1/2 cup butter, melted                                                    

 

4 bananas

1 1/2 cups whipping cream

                       

 2 T. confectioner's sugar

1 tsp. vanilla

Add melted butter to graham cracker crumbs, and incorporate into crumbly mixture.  Press mixture into a pie plate, to make the crust for the pie.  Next,  cover the graham cracker crust with rounds of bananas.  Cover with 1/2 can of dulce de leche, then another layer of bananas and then the remainder of the dulce de leche.  Finally, whip the cream, add confectioner's sugar and vanilla, and cover the top of the pie with whipping cream.  Decorate with additional bananas, if you like.  Refrigerate for 2 hours, or until pie is nice and firm.  Serve small pieces, as this pie is very rich.  Another way to make this is to use a cream pie filling (like vanilla pudding and use just a thin layer of dulce de leche for the first layer, then a pudding filling, then whipped cream, and finally more dulce de leche drizzled on top to decorate.  Enjoy.                                                                      

 

 

 

 

 

                                                   

                       

                                                   

                        

It's 2015

It's a new year, and I've been thinking of ways to change my blog.  I've been writing 3-5 times a week for almost 4 years, and I want to make some changes.  Especially for my loyal followers, you deserve something new.  I plan to start a bi monthly blog titled "Just thought you should know."  It will be about many of the things I've been writing about for years, like unusual stories, or news stories that are not generally seen on the evening news.  I'm kind of a news junkie, especially political news.  I will try to keep my blogs fair and balanced as best I can.  I feel passionately about many issues, but my goal is to inform you.  Many people think a certain way on an issue because of a limited amount of information.  I will try to give you more information on topics, so that you can make an informed decision.

I've never made new year's resolutions, as I know I would end up breaking them.  Instead, I make goals for myself, some short term and some long term.  Setting short term goals works best for me, as I can get more immediate results.  For example, instead of setting a goal to go to the gym 5 times a week for the next year, I will set a goal of going to the gym15-20 times in the month of January.  If that's successful, I can set another goal for February.  My goal with my blog is two fold.  First, it's a great release for me.  I love to write, and I find pleasure in producing a good, short blog.  Second, I love to learn, and I find that by writing about issues that I don't know about or know little about, I can learn, while informing my readers at the same time.  If something is interesting to me, it's probably interesting to others, too.  So, I hope you like "Just thought you should know."  The first blog will be out next week.  Happy New Year, everyone.