I thought I knew – but it seems I’ve opened up a can of worms that is taking way more effort to digest and understand. I thought “hey, let’s help spread the word about the importance of public broadcasting!” Now I need to figure out how we communicate across the nation. Either way, let’s also see if we can figure out what this administration just cut funding for, shall we?
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A Haggis Hiatus
Hi, everyone! How have you been?
I just returned from my vacation in the UK (all around Scotland and then a stint to London) and decided to disconnect while I was gone, hence my silence over the past two weeks..
Can’t say I’m super thrilled to be back – the second we touched down in D.C., reality pelted us hard, right upside the head like a noxious smell you weren’t expecting. One sad or embarrassing story after another about the happenings in the grand U.S. of A. came flooding into our phones and I realized coming back was a terrible idea.
Sigh.
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I Think We Are Being Invaded by Aliens
First there was one pile. Then a second. A third, fourth, fifth….I’ve lost count. I’ve stopped paying attention to how many piles I am finding, and have grown more interested in the color changes this life form is experiencing. From yellow to orangish to white. This extra terrestrial looking creature seems to bleach in the sun like coral in the reefs. It even looks like coral – well, up close it does. When you see it splattered about in a pile when it first appears, it definitely brings to mind the look of bile and foam that’s just been hacked up by your canine companion. The species: colloquially known as Dog Vomit Slime Mold.
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Today I Tasted the Devastation of a Wildfire
And I wasn’t even near it!
The air quality where I live has been generally poor, as of late. Not from one wildfire, but from two, plus a Haboob from the Middle East that blew sand halfway around the world to settle on the East Coast of the U.S.. It was the fire in New Jersey, however, that left a film in my mouth and throat and a grimy feel on my skin this past Saturday.
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Broccoli!
- Origin
- Modern Cultivation
- Impact
- Nutritional Profile
- Dietary Concerns
- How to Eat it
- Recipe: Roasted Broccoli
Origin
Broccoli is a member of the cole crops (also known as cruciferous vegetables), all of which are derived from a singular species known as Brassica oleracea L.. This includes kale, Brussels sprouts, cauliflower, kohlrabi, and cabbage and each of these foods share a genome with the wild type, Brassica. As with so many things, it’s difficult to prove exact origin of species, especially when it involves human cultivation and migration; however, most studies indicate Europe, broadly, as the birthplace of these Brassica plants. Very little evidence indicates Asia as a potential origin and within Europe there is a slight divide between the UK and Greece, but there is stronger evidence for the rocky shores of England. There is a fascinating paper that uses linguistic terms for “broccoli” in various ancient cultures to help identify the origin that some of you might be interested in reading. In the end, broccoli is just one form, or cultivar, of a group of plants that has been selected for it’s specific geno-/phenotype that gives us what we, today, call broccoli.
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Welcome & Let’s Eat!
I’m not sure if I consider myself someone who LOVES FOOD. There are foods that I love, sure, and I do enjoy trying local cuisine when I travel. The joke always was that we travel to eat when we lived in Germany. It isn’t as though you couldn’t find any good food where we lived, but they definitely liked to “germanize” the ethnic foods and tame the spice level. It was actually amazing when we found a Thai place in Wiesbaden where “scharf” (spicy) really meant SPICY.
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Mushroom: My Latest Side Quest
There’s not mu[c]h-room in this backyard for a beast like this one! But it looks like such a fun-g[uy]! No? Fine – I’ll stop, but I’m sure it’ll disappoint all the dads out there.
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A Look Back on 2020: The Feast
It started with a scone. Lemon blueberry scones, to be exact. I’m not sure why…I think I was just hungry for them. So, I found a recipe on Pinterest and made my own sweet lemon butter to accompany the scones, and left a few by my friend’s door. Who doesn’t love waking up to fresh, warm scones and fancy ass butter?
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A Look Back on 2020: Enter the Lockdown
I have been thinking a lot lately about our life during the pandemic, partly as it has come up in conversation a lot with friends. This is a blog and not a series of peer-reviewed scientific papers. I would need months to dive deep into the literature we have compiled on the “lessons learned” from the COVID-19 pandemic response, so this will not be that. Rather, I’d like to share some lessons-learned and thoughts on the pandemic that I have heard amongst my group of friends and within my family unit.
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Travel and Food: Corfu
One of the perks of living overseas is all of the traveling you get to do. It isn’t as though we don’t have great places to see in the U.S., but the airfare is generally much higher, the distance to travel is much greater, and the novelty is less enticing. One of our favorite trips during our time abroad was to Corfu, Greece. Although now (post-covid), flights from Frankfurt International to Corfu have increased a great deal, but I also think there was a sudden surge in interest from tourists to see the lesser known islands, abandoning the more frequented Santorini.
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One Health Stories 