“Relationships are reciprocal,” says Laura Mufson, the associate director of the Division of Child & Adolescent Psychiatry at Columbia University, who was not involved in the study. “If one child isn’t doing well, if they’re having mood problems, if they’re more irritable—it’s affecting their behavior that impacts the rest of people in the family.”
It’s as if everything is interconnected?
Also, try time in the woods together.
OK, technically someone might be driving, but whomever too the photo clearly had a sauntering mindset.
(Wired)
SOMETIMES VIKKI PRESTON is inching her way through the forest when she comes across a grove of tan oak trees that feels special. The plants are healthy, the trees are old, and their trunks are nicely spaced out on the forest floor. “You can feel that the grove has been taken care of,” she says. “There’s been a lot of love and thoughtfulness.”
I bow to you.
“Bohemia” comes but once in ones life. Let’s treasure even it’smemory.– Walt Whtiman
Editor’s Note
This narrative by Nathaniel Rich is a work of history, addressing the 10-year period from 1979 to 1989: the decisive decade when humankind first came to a broad understanding of the causes and dangers of climate change. Complementing the text is a series of aerial photographs and videos, all shot over the past year by George Steinmetz. With support from the Pulitzer Center, this two-part article is based on 18 months of reporting and well over a hundred interviews. It tracks the efforts of a small group of American scientists, activists and politicians to raise the alarm and stave off catastrophe. It will come as a revelation to many readers — an agonizing revelation — to understand how thoroughly they grasped the problem and how close they came to solving it. Jake Silverstein
Dean’s Note
This is heartbreaking
In discussing my reading through Michale Pollan’s oeuvre I have often commented on my appreciation for his four-part structure. I am happy to say that he has returned to this structure for Cooked. I must admit though it left me unsatiated. You know what I learned most listening to this book? Listening to someone talk about food and cooling for hours on end makes you hungry.
Let me explain.
Each of the four sections this book is dedicated to one of the four elements Fire, Water, Air, and Earth and how these elements are used to “cook” food. In the first section, Pollan discusses the culture and process of using fire to transform a dead hog into BBQ. I rarely eat anything “meaty” and pork is pretty much an abstract concept so the first section while sounding tasty did not make me hungry. But every other section did.
Section two (water) is on pot cookery, casseroles and braises, you can cook a lot of yummy vegetarian things in a pot. Plus all that talk of chopping and cooking yummy vegetarian things tends to get my mind going. Suddenly I am in a much nicer kitchen than I have, making something yummy and all clean up will be taken care of when my hunger-inducing daydream ends. That is not the case in reality. That is not the case in reality.
Section three (air) is about bread. I love bread! Really, who doesn’t love bread? Even people with celiac love bread. He makes bread sound so good! Celiac runs in my family and I am probably ever so slightly “on the spectrum” if that’s a thing that I have pretty much taken it out of my diet. So for me, this section was like being an addict and walking into some den of inequity — where your drug of choice was all you can eat free of charge. I was seriously contemplating starting to make my own sourdough bread until Pollan woke me from this delirium with the words “white bread.” He spends page after page reminding me of all the ways I LOVE to eat bread before he reminds me this is basically POISON. I will say that this section also convinced me of the importance of a little — just a little — locally made whole grain bread in my diet. What about the Celiac issue? As he says, it seems to be less of an issue with me with whole grain bread.
Which brings us to the fourth section (earth) about fermentation. Pollan actually ends up making beer. I have a sense of coming full circle here because I am only slightly more likely to drink beer than eat pork. I will drink a little beer, usually a sip for taste and more rarely a bottle, or part thereof, to be social. I used to love beer. But one day I realized that my family’s tendency for Celiac trumped my love of beer. Leading up to his decision to ferment beer Pollan talks reasonably in depth about the importance of eating fermented food. Was it enticing? Well, presently I am trying to figure out how to make sauerkraut. I’ll let you know how that goes.
This book will make you hungry.
Look at Mother Nature on the run in the 21st century.
In May of 2003 The Smithsonian published Frederick Turner’s Still Ahead of His Time.
In this piece, Turner suggests how Emerson’s writing prefigures Darwin, Einstein, Schrödinger, and my personal favorite Maslow. Huh?
Dean’s List 