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Categories
Cool Culture Food History

The history and future of corn

Liked Corn Tastes Better on the Honor System – Robin Wall Kimmerer by Robin Wall Kimmerer (emergencemagazine.org)

Following a nine-thousand-year journey, Robin Wall Kimmerer reflects on the ancient technology embedded in our relationship with corn.

Corn tastes better on the honor system by Robin Wall Kimmerer — with cool paper illustrations by Suus Hessling

The writings of some early colonists reveal that they thought corn a primitive crop, because it did not require machines or draft animals to cultivate and process, as did their familiar wheat. They mistook the apparent ease with which corn fed the people for a lack of agricultural sophistication, rather than recognizing the genius of the system.

Because of its unusual photosynthesis, corn leaves a signature in our tissues written in its particular ratio of carbon isotopes. Corn-eating peoples of the Americas carry a very different ratio of these isotopes in their flesh than the wheat eaters of Europe or the rice eaters of Asia. One biochemist concluded that Americans are basically “walking Fritos.”

The earliest known method of processing corn was to heat the seeds in a dry ceramic vessel over a hot fire. This caused the moisture inside the seed to rapidly expand and explode through the seed coat in a puff of white. Popcorn! Our modern snack is an ancient technology for converting an inedible seed to a staple food.

Agribusiness is quick to point out that we cannot feed a world of nearly eight billion people with gardens alone. This is true but omits the reality that most of the corn we grow is not going to hungry people: it is feeding cars. There is another kind of hunger in our affluent society, a hunger for justice and meaning and community, a hunger to remember what industrial agriculture has asked us to forget, but the seed remembers.

 

See also: Notes from Acquired Tastes

Tasting heritage

Equal systems mean better systems

Categories
Environment Future Building Places

Climate roundup: August 2024

So many people have worked on curbing climate change.

What have we got to show for it?

For starters: The projected warning has decreased by 0.9C. That’s considering only actually implemented policies. Pledged emissions cuts go even deeper.

Is it enough?
No.

But we’ve gone from “It’s all going to hell” to “We made good progress let’s keep going, and faster.”

Data from Climate Action Tracker.

complicated chart showing several trend lines heading down between 2009 and 2023, with important dates called out like the Paris Agreement

— @CelloMomOnCars, Aug 04, 2024, 04:34 AM

(Anyone else find that chart confusing to read?)

Categories
Culture Food

Tasting heritage

The Lost Apple Project: The Great Fruit Hunt of the Pacific Northwest

So far, these apple archeologists have rediscovered several rare varieties, like the Harrison, the Nero, and the once-famed but now obscure Summer Rambo.

See also: Odd Apples

Serpentine fruit wall

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maybe you can steward an Iranian okra by Alexis Madrigal + Sama Mansouri

 There’s one modality of preservation that is about the seed vault, keep-it-in-subzero temperatures, and make sure it can outlive the apocalypse we are bringing. And while that can certainly contribute and work, it’s short-sighted in some ways… So, Iranian fava beans might exist in 300 years, but would we know how to make delicious food out of them?

Active vs. passive preservation — attached to or detached from culture. One sees the value of the object itself — its genes — while the other sees its value in relation to people. Both are right, but one also tastes good today 😉

This mindset is part of why I’m so happy about growing camas, even if I don’t eat it.

a few open flowers at the top of a camas sten

See also: Recipes as embodied writing and care

Rethinking “Grandma’s Food”

Watched 1492 — Globalization and Fusion Cuisines

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Uli Westphal’s Field Studies and Cultivar photo series

Maize cultivars by Uli Westphal

See also: Nature as a model of abundance

Watched Business Insider food production: mezcal, bananas, and limes

Categories
Reflection

Human dimensions

Robin Sloan on the AI training == human learning argument:

This might be a reasonable argument if AI models operated at the speed and fidelity of human writers and artists. It’s true, Robin Sloan did read a ton of copyrighted books. However, he did not read all the copyrighted books, and even then, the task took him decades. Furthermore, he generates output at the rate of approximately one book every four years, which works out to approximately one token per hour 😉

When capability increases so substantially, the activity under discussion is not “the same thing, only faster”. It is a different activity altogether. Phase change.

Emphasis mine.

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How a Virtual Assistant Taught Me to Appreciate Busywork by Amanda Hess (NYT) – archive link

But when I gave [personal assistant app] Yohana a spin, I found that I did not want to do the things she can manage, and that she cannot manage the things I want to do. She made me start to believe that the busywork I might delegate to a machine is actually more human, and valuable, than I realized.

The apps transform parents from workers into consumers, translating our to-do lists into shopping lists. Somebody is still performing our “joy-stealing” tasks, and it may be a call center worker or one of the many other invisible laborers who make artificial intelligence systems seem to run automatically.

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Traveling At The Speed Of The Soul by Nick Hunt (Noema Mag)

“I suspect that the mind, like the feet, works at about three miles an hour. If this is so, then modern life is moving faster than the speed of thought.”

— Rebecca Solnit

At three miles an hour, the world is a continuum. One thing merges into the next: hills into mountains, rivers into valleys, suburbs into city centers; cultures are not separate things but points along a spectrum. Traits and languages evolve, shading into one another and metamorphosing with every mile. Even borders are seldom borders, least of all ecologically. There are no beginnings or endings, only continuity.

(via Dense Discovery)

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the rhythm of processing: daily life vs. travel by Kening Zhu

travel is like a sudden flood of intake for the mind/body to digest — fast.

what causes discomfort is not the sudden inflow; it’s the backlog of things to process.

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Sarah Taber sharing about how there are ag solutions that don’t pit workers and farm owners against each other (start of quote in thread):

If you’re picking fruit in an orchard, you can spend a LOT of your time just climbing up & down ladders. With a basket of fruit strapped to your chest that can weigh up to 50lbs…

All that ladderwork is hazardous- it’s easy to miss a hand or foothold & drop off the ladder when you’re carrying a big weight that’s strapped to you.

But it’s also a bad use of time! The goal is to spend our time getting fruit into bins, not climbing ladders!

An orchardist in Australia did the math. He found that for every hectare (~2.5 acres) of orchard, fruit pickers go up & down ladders so many times that they climb the equivalent of 1.2 Mount Everests.

https://apal.org.au/https-apal-org-au-pedestrian-orchards-keep-workers-safely-on-the-ground/

… So Australian growers came up with a solution: just use shorter trees. No ladders needed.

These so-called pedestrian orchards save a whole lot of time. They can be picked faster, so the fruit gets to market in better shape. You don’t need to hire as many people to do the picking. And it’s way less dangerous for workers.

Everybody wins.

 

See also:

Human Scale

Time is a Tool of Capitalism

Starving out strikers

Categories
Art and Design Food

How it’s made: latex, monoblock chairs, and soft-serve ice cream

Watched

TIL what these chairs are called.

In the market for a new mattress, I want a natural material one but they are $$$ so we need to try them out 😉

The latex harvester they interview seems very into and proud of his work — same vibe as some Japanese craftspeople we’ve seen videos about.

Looked up a brand of very tasty milk I sometimes get as a treat and it’s from pastured jersey cross-breeds 🤷‍♀️🐮🥛

Categories
Culture Society

“The Decline of Wonkiness”

Replied to The Decline of Wonkiness (uliwestphal.de)

Didn’t read the article but I like this phrase, which could be used to describe trends in so many areas.

There’s a connection between the rise of social media and a lower tolerance for wonkiness. When you’re fed photos of other people’s beautiful (staged) homes constantly, you see the imperfections in your own all the more. Something that works but is a bit wonky might not be tolerated any more, culture driving a want for perfection, to live in the dream.

Categories
History Science Society

The same scientist created fertilizer and TNT

Watched The Scientist Who Killed Millions and Saved Billions by Geoff Barrett from veritasium.com

Fritz Haber is the scientist who arguably most transformed the world.

And chlorine gas as a chemical weapon for use in the trenches.

And a poisonous gas used on the Jews in the Holocaust (after his death).

And from the concept of harvesting energy from broken or formed chemical bonds, used for TNT, only another twenty years till nukes (my connection so may be factually incorrect)…

But his discovery of a process to extract atmospheric nitrogen into usable form allows four billion more people to live on Earth than it could otherwise support.

So how should we think of him?

I both like and dislike Derek’s framing at the end to consider the inventor irrelevant, that someone else would have done it if he hadn’t. I appreciate the thought of not creating a hero or villain out of ordinary people who don’t know what their research may yield. I also like pulling back to the perspective that other scientists were working on the same problem, so even if he hadn’t found these, someone else would.

Yet, I’m wary of absolving responsibility for our creations. This goes straight back to Frankenstein, not wanting to deal with his monster. But in the real world, I hold Truman responsible for dropping the atomic bomb, even if it could have been FDR if his health endured. And I hold the scientists of the Manhattan Project responsible for their creation. Taking responsibility is the first step in repairing and recompensing harm, and excusing those who actually made or did something bad feels like denying any move towards restoration. It is possible to do harm without the intent; you are still responsible for the harm you cause, even as we can grant more grace for mistakes when they are admitted.

Categories
Food Society

Your food takes 2 acres

Bookmarked https://mobile.twitter.com/waiterich/status/1504531769240006658 by Richard Waite (Twitter)

This is your periodic reminder that the average U.S. diet requires ~2 acres of land per person per year to grow all the food we eat, according to both the USDA (https://www.ers.usda.gov/publications/pub-details/?pubid=98400) and our own research (https://www.sustainablefoodfuture.org/).

For a family of 4, that is ~8 acres of land. https://twitter.com/MikeKofiA/status/1504297860388560897

We’re an interdependent society of specialized labor and need each other to survive – and can’t really escape industrialized farming at some level without dramatically changing our diets.

Reminds me of touring Biosphere 2 and the scientists had no time for anything but growing food and even then were barely getting by. Also that colonizing space would take a minimum viable population to cover all the tasks needed for survival.

Categories
Art and Design Food

Read Odd Apples

Read Odd Apples 🍎🍏 by William Mullan

“Odd Apples” is a photographic project celebrating Malus (the apple genus), its stunning diversity, enchanting expression, and our centuries-long relationship with it.

Lovely photos of distinctive apples, lit beautifully against a color backdrop thoughtfully chosen, photographed with affection. Scarred and knobby apples are given the same care as the obviously beautiful varieties. What a labor of love to track down all these heirloom fruits. I enjoyed learning where each variety was developed – he’s collected varietals from all over the world. A wide range of colors, patterns, and shapes – human heritage in the form of fruit. I bought the small edition and part of me wishes I’d bought the large special edition because I enjoyed this so much.

Yellow translucent apples
I love this understated tone on tone shot as much as the brighter and more vibrant photos.