8/20/13

Spicy Chinese Chicken and String Beans


Photo from "c2max " of Naperville, IL for her version  of Emeril's dish 

Serves 4

I adapted my version from one of my favorites meals at Happy Wok, our hole-in-the-wall (and best in my opinion) Chinese restaurant in Blacksburg next to the Lyric Theatre.  Emeril's version lacks the use of preserved radish, the ingredient which sets apart the Happy Wok from its competitors. The "radish" is actually a turnip, which has been salted heavily to preserve it and adds a distinctive crunch and savory flavor.  You can find it in Asian markets.  While the restaurant's cooks dredge and deep fry dark meat for their version, I add roasted chicken or sauteed chicken for a lighter touch.

 Serves four

Cut 2 cups of roasted chicken cut into chunks (or if you joint a whole raw chicken, you can saute the chunks and set aside.
 
Trim 1 pound of green beans
 
Smash and finely mince 2 or more cloves of garlic
Finely mince 2 TB fresh ginger and 2 TB preserved salted radish

In a large cast iron skillet, lightly oiled saute garlic, ginger, pickle and 1/2 crushed red pepper flakes.  Saute green green beans until wrinkled, stirring, about 2 minutes.  Add 1 TB toasted sesame oil and cooked chicken and toss to coat.  Serve immediately over steamed brown rice.

Spicy Chinese Eggplant and Chicken






Photo on Yelp from "Cindy L." of her Hunan House meal in Columbus, OH

Here's a promised recipe to use with any leftover chicken you've roasted.   Cut 2 cups of roasted chicken breasts into thin strips.  (Or if you've jointed a whole raw chicken, you can cut the raw breasts into strips and saute and remove to plate.)  For vegans and vegetarians, this recipe is also delicious with tempeh, tofu or cooked garbanzo or white beans.

Soak 2 TB fermented black beans (these are not black beans, they're fermented soy beans available at Asian markets) in boiling water for half an hour and then mash them with the back of a spoon.

Prepare Chinese 5 spice:  Stir together 1 tsp. ground Szechuan pepper,1 tsp. ground star anise,1-1/4 tsp. ground fennel seeds,1/2 tsp. ground cloves,1/2 tsp. ground cinnamon. You will be using 1/2 tsp for this recipe.  You can store the remainder for the future in a small jar with a tight lid.


Trim stems and slice 2 small Japanese eggplants on the bias in 1/2-inch pieces

Chop a small onion

Cut a sweet red or green pepper in thin strips.

Thinly slice 3 green onions, keeping white and green parts separate

Crush and mince 3 large garlic cloves and mince 2 TB fresh garlic root.

Chop 3 TB fresh basil or cilantro. 



Heat cast iron skillet.  Toast sesame seeds until they just pop and remove and cool.  If you want you can toast extra and use later, storing in another small jar with a tight lid.

Coat skillet lightly with extra virgin olive oil or peanut oil (the latter is more traditional in Chinese cooking.)  Add to skillet:  ginger, garlic and white part of green onion, 1/2 t. crushed red pepper flakes (or to taste), 1/2 t. black pepper (or to taste) and cook to soften. 

Add fermented black beans and chopped onion and cook until soft.  Add 1 TB balsamic vinegar, 1 TB toasted sesame oil, 2 tsp of a pinch of sugar, 1/2 tsp Chinese 5 spice and mix well.

Add
eggplants and mix well and cook until soft, but not mushy. Add the cooked chicken and 2 cups of sweet pepper strips and cook until chicken is warmed through and the peppers are just tender crisp. Serve over brown steamed rice garnished with green parts of onion, chopped herbs and toasted sesame seeds.


8/19/13

Roasted Fennel with White Beans






Photo for Epicurious by Australian still life photographer Nigel Cox (website) of Ian Knauer's recipe for Olive Oil Roasted Tomatoes and Fennel with White Beans which appeared in the August 2010 Bon Appétit.

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A fennel bulb should be in the Glade Road Growing farmshare August 20, along with tomatoes, iceberg  lettuce, sweet onions and winterbor (curly) kale.  The above photo is from the farm's facebook page and here's a recipe for you to try...

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Serves 4


Preheat oven to 425°F. 

Trim fennel bulb and cut in half vertically. Cut into 1/2-inch-wide wedges, leaving some core attached to each wedge. Chop enough fennel fronds to measure 1/2 cup.

Dice two cups of vine-ripened tomatoes.  If not in season, you can used diced canned tomatoes.

Coarsely chop two cups of onions.

Crush and thinly slice 3 large garlic cloves (about 1 TB)

Chop about 3 TB fresh basil

Heat oil in large cast iron skillet over medium-high heat until very hot. Add fennel wedges in single layer; sprinkle with 1/2 teaspoon  salt. Cook until fennel begins to brown and soften, turning occasionally about 9 or 10 minutes.  Add tomatoes, garlic, basil, 1/4 tsp. crushed red pepper and 1 tsp freshly ground black pepper.  Fold in 2 cups of cooked white beans (great northern, navy or white kidney, i.e. cannellini--see a comparison here) and transfer skillet to oven.   If you would rather, this would be good with cooked chicken.  

Bake until fennel is soft, stirring occasionally, about 20 minutes. Garnish with raw fennel fronds and serve warm or room temperature.  This is also delicious over whole wheat pasta and topped with grated Asiago cheese.

About Ian Knauer and Nigel Cox

I had already made this recipe when I looked for a photograph of something similar, I found the one at the top of the page at Epicurious, one of my favorite food sites on the internet.  If you want to drool, check out Nigel Cox's other food photos at his website.

Ian Knauer (website , twitter) wrote for the estimable Gourmet for ten years until Condé Nast announced in October 2009 that the November issue would be it's last, after a run that started in 1941.

Since then Knauer has been writing for Bon Appétit  and other publications and "re-discovering and revitalizing" his "family’s local food traditions by way of our Pennsylvania farm."  His cookbook The Farm: Rustic Recipes for a Year of Incredible Food came out in 2012 and he tells me his PBS series of the same name is slated for 2014.   Until then, here's a video of Knauer making asparagus slaw from this spring.


BTW, while I'm talking about recipe sites

Here are other some favorites, in addition to Epicurious.com:

*Mollie Katzen, one of the originators of the Moosewood Collective has recipes on her site.  The restaurant which continues to be inspired by her cooking, also has recipes its site.
*Ina Garten, AKA the Barefoot Contessa posts her recipes at her site here (and if you search on her name, there are other collections of her recipes at places such as The Food Network, Oprah and House Beautiful
*Martha Stewart, who now has a site in beta for recipes
*PBS has gathered up many of Julia Child's recipes.  You also search under her name to find many others.
*My favorite Iron Chef back when I was watching it on TV was always Cat Cora
*She's less famous (infamous) than Paula Dean, when it comes to Southern cooking I prefer  Betty Morgan of Chez Bettay



Federal prosecutors indict Mingo County Judge Thornsbury (and Commissioner Dave Baisden) months after investigation rumored

Photo by Chris Dorst for the Charleston Gazette.

It turns out that in my post of three months ago (an eon in news terms), television news reporter Kallie Cart was onto something when she reported sources indicated that Thorbury and Baisden were under federal investigation.  I wonder if she'll get any acknowledgment from those at the Williamson Daily News and elsewhere who criticized  her for rumor mongering.

August 14 indictment for WV Case 2:13-cr-00208 reads like an television or movie script outline. 
This Wednesday, August 21,  Judge Michael Thornsbury is due in Federal Court in Charleston for allegedly conscripting various players in the legal system to frame Robert Woodruff the husband of Thronsbury's secretary Kim on drug and assault charges after she ended her affair with the judge in 2008.  The West Virginia Supreme Court has taken action to investigate and to replace him until the matter is settled.

Meanwhile, Baisden was indicted for allegedly trying to buy tires for his personal vehicle at a government discount, then terminating the county’s contract with Appalachian Tire when it refused to cooperate.

No news of any election law violations as Cart originally reported, but the investigation is ongoing according to U.S. attorney.  For more, read the accounts by Associated Press, the Charleston Gazette and the Charleston Daily Mail.

8/12/13

Eggplant Rollups with Swiss Chard


Photo by Levi Brown for Bon Appétit


Serves six

Trim and peel 2 medium eggplants (about 2 pounds total) and cut lengthwise into 1/4-inch-thick slices.  Salt and layer in collander over glass bowl  and let set for at least a half hour.  Rinse and pat dry. This is to remove the bitterness.

Position oven rack 5 to 6 inches from heat source and preheat broiler. Line 3 large rimmed baking sheets with parchment paper. Arrange eggplant slices in single layer on prepared baking sheets. Brush both sides of eggplant slices with extra virgin olive oil. Broil 1 sheet at a time until eggplant slices are tender and beginning to brown, watching closely and removing eggplant slices as needed if cooking too quickly, 3 to 4 minutes per side. Remove baking sheet from oven and cool eggplant while preparing filling.


Filling:

Remove center ribs from chard (reserving for another recipe).  Steam over boiling water about 2 minutes.  Cool imediately in ice water to retain color.  Squeeze until very dry and then chop coarsely.  Squeeze dry again between paper towels or clean kitchen towels that you don't mind if they get stained.

Grate 1 1/4 cup of Parmesan, romano or Asiago cheese

Whisk 2 large eggs in a medium bowl.  Stir in chard and

2 cups of ricotta or cottage cheese or mashed exta firm tofu

1 cup  grated cheese

2 TB fresh basil or mint

3/4 t freshly ground black pepper




Chop 1 # of fresh vine-ripened tomatoes  (you can use canned diced tomatoes when they are not available)

Drain and thinly slice 1 8-ounce ball fresh water-packed mozzarella

Lightly oil 15 x 10 x 2-inch glass baking dish. Spread half of tomatoes  evenly over bottom of dish. Divide chard-ricotta filling among eggplant slices, placing about 1 heaping tablespoon filling in center of each. Starting at 1 short end of each, loosely roll up eggplant slices, enclosing filling. Arrange rolls, seam side down, atop tomatoes in baking dish. Spoon remaining tomatoes over. Place mozzarella slices in single layer over rolls. Sprinkle with remaining 1/4 cup grated cheese.

You can do this up to 1 day ahead and cover with foil and chill.

Preheat over to 350°F.

Bake eggplant Parmesan rolls, covered with foil, until heated through, about 30 minutes if freshly made or 40 minutes if refrigerated. Uncover and bake until brown in spots and sauce is bubbling, 15 to 20 minutes. Serve hot.

8/8/13

Easy Creole Chicken Gumbo

Photo from Kitchen Daily

Here's one of the promised recipes for how to use leftover chicken when you roast, bake or stew a Freedom Ranger chicken (The recipe works with grocery store chicken, of course, but won't be nearly as delicious.)  You can also joint the raw chicken and use the dark meat by baking it in a pyrex covered casserole in the oven. gumbo is based on the "Holy Trinity" of Creole  cooking:  bell peppers, onions and celery and thickened with a roux.  Traditionally served over cooked rice, you can also add the rice to the stew. 

I've adapted this recipe from Tony Chachere (1905-1995) known in Arcadiana as the "Ole Master" of fine Cajun cuisine, who after selling insurance and other pursuits founded his eponymous food company following upon the success of his 1972 Cajun Country Cookbook Chachere was the first inductee into the Louisiana Chefs Hall of Fame, just one week before his death.



Easy Creole Chicken Gumbo
Serves 5 as main dish or 10 as soup before the meal. 

Dice 1 medium red or green bell pepper
Dice 2 small onions
Dice 3 stalks celery 
Peel and smash 4 cloves fresh garlic
Cut into eighths w large vine-ripened tomatoes (in winter, you can substitute canned whole tomatoes) 
Slice 1 # fresh okra in half or third depending on size of pod (if not available, you can subsitute frozen okra)
Coat a cast iron skillet with extra virgin olive oil and over medium heat saute peppers, onions, celery and garlic until translucent. Add a TB of extra virgin olive oil and 2 TB whole wheat flour and cook until flour is browned to make the roux.

In a 3 quart stainless steel pot, bring w cups of broth from the chicken to a boil.  Add:
1 whole bay leaf
1 pinch dried oregano
1 pinch dried thyme
1 TB red pepper flakes
1/2 cup file powder

Fold in sauteed veggies/roux, okra and tomatoes and simmer, stirring occasionally until okra is cooked.  Add 2 1/2 cups of cooked rice and 2 1/2 cups of diced dark meat chicken and heat through.
Add salt and black pepper to taste.

Although chicken gumbo traditionally contains sausage (about half and half of Smoke Sausage
and Andouille in amounts equal to 4/5 of the chicken in Chachere's version) I don't eat pork.  Feel free to add it, if you desire.

BTW, Chachere's company webpage explains the origins of the traditional Creole gumbo to the French in New Orleans attempting to make bouillabaisse in the New World and explains the other cultural influences:
The Spanish contributed onions, peppers, and tomatoes; the Indians contributed filé, or ground sassafras leaves; the French gave the roux to the stew and spices from the Caribbean. Over time it became less of a bouillabaisse and more of what is called gumbo. Later the Italians blasted it with garlic. The Germans contributed potato salad as a side and even started the practice of eating gumbo with a scoop of potato salad in it; they also introduced the practice of eating gumbo with buttered french bread.







8/7/13

How to Cook a Whole Freedom Ranger Chicken



Photo of Glade Road Growing's Freedom Rangers. 

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When Sally Walker of Glade Road Growing asked if I knew how to cook chicken I thought, what nice Jewish girl DOESN'T?


The easiest ways to cook a whole chicken are stewing, baking and roasting.  If you are feeding friends or a family, you may be able to eat the whole chicken...a 4.5 pound bird of this breed yields about 2 cups of white meet and two cups of dark meat (and about 1 cup of schmaltz, i.e. rendered chicken fat--the high fat content of this breed keeps the chicken from drying out while roasting.) 

Otherwise, you can pick the meat off the carcass and refrigerate what you plan to eat in 3 or 4 days and freeze the rest  for later. In subsequent entries, you will find more recipes for the left-over chicken (which can alternately be made from raw chicken if you joint the whole chicken with a sharp knife or poultry shears.)  They are:
Easy Creole Chicken Gumbo
Spicy Chinese Eggplant and Chicken 
Spicy Chinese Chicken and String Beans
Tatsoi and Chicken (substituted for  Tempeh)

As I wrote earlier, I went ahead and stewed the first chicken in a crock pot, since it had been frozen.  I will never use a crock pot again.  Instead I'd suggest you stew in  in the oven in a covered casserole or if you don't want to heat up the oven, even stewing in a pot on the stovetop would have been a better choice.   If you have large enough cookware you can stew it whole; if not, joint it as shown at the above link. 

I roasted the fresh chicken un-stuffed for about 40 minutes in a convection oven (which in addition to being faster, takes less  electricity and doesn't heat up the house so much as a conventional oven.) But since I suspect most of you only have a conventional oven, here's a recipe adapted from another nice Jewish girl, aka, the Barefoot Contessa, Ina Garten, who uses bigger birds.

A 4½ - 5 lb  bird from Glade Road Growing will take about an hour and 15 minutes at 425 degrees F.  (Some folks prefer to roast at 375 degrees F for 1½ to 2 hours.  A 4 pound bird about fifteen minutes less.  Add another 20 minutes to the cooking time for a stuffed bird.  All these times are approximate.  What you want to do is roast it until the juices run clear when you cut between a leg and thigh, which is the part that takes the longest to cook.



Beth's Company's Coming Oven-Roasted Chicken (photo from Amy Giles (her 2009 blog post)

Thickly slice one large onion
Cut 4 carrots into 2-inch chunks
Cut 4 stalk of celery into 2-inch chunks
Half  one pound of baby red or Yukon gold potatoes (or  cut larger potatoes to appropriate size)
(Garten uses a bulb of fennel cut into wedges instead of the potatoes and celery)
Peel and smash 5 large cloves of garlic.

Preheat the oven to 425 degrees F.



Rinse a 4- 5 pound Glade Road Growing Freedom Ranger chicken (which comes without giblets) inside and out.  Use poultry shears or a sharp knife to remove excess fat, skin, wing tips and neck and set aside in the refrigerator for when you make a stock of the roasted chicken's bones. Pat the outside dry and liberally salt and pepper the inside of the chicken.  Place  the garlic in the cavity.  Brush the outside of the chicken with extra virgin olive oil and salt and pepper. (Garten uses butter, but my mother was raised Orthodox, so I can't make myself do it...)

In a roasting pan, place veggies and toss with salt, pepper and more olive oil.  Spread over the bottom of the pan and place the chicken on top.  Roast until the juices run clear when you cut between a leg and thigh.  Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables.

8/5/13

Beth's Sort-of Julia Child's Ratatouille

 
This photo accompanied Epicurious Editor Sara Bonisteel's 07/18/12 post "Julia Child's Ratatouille."  I first posted this on 8/5/13  at 9:47 pm  and last updated it on 9/1/14 at 8:20 pm to include instructions for roasting the veggies, rather than sauteing them.

The August 6 farm share for Glade Road Growing should include tomatoes, basil, buttercrisp head lettuce, Rosa de Tropea onions, green peppers and a jalapeño, and summer squash. Leave out the jalapeño and lettuce (you may want to make tacos) add an eggplant and garlic (which should be available at the farmer's market) and you're good to go for Beth's Sort-of Julia Child's Ratatouille.

My version is simplified from Child's recipe.  I first made hers, as written, in Paris after shopping at a market with my mother's childhood friend Vivi. (We were starving by the time we ate, and Bonisteel writes it took her four hours to make Julia's version in 2012.)

If I don't have time to make this all at once, sometimes I will fry up the the eggplant one evening and refrigerate and the zucchini the next. An alternative way to save time is to halve and roast the eggplant in my convection oven then peel and slice to save time.  I even halve and roast the the zucchini at the same time and then slice it (no need to peel.)  If you had a conventional oven on, to say bake cornbread (something I rarely do in the summer) you could roast all the veggies at the same time.

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Serves 6-8

Peel one large eggplant (about 1 #) and cut into lengthwise slices 3/8" thick, about 3" long and 1" wide.

Scrub 1 pound of zucchini, slice off the two ends and cut into slices about the same size as the eggplant. Place the vegetables in a bowl and toss with 1 tsp. salt. Let stand for 30 minutes. (This removes the bitterness.

Thinly slice 1/2 pound onions (about 1 1/2 cups)
Slice 2 sliced green peppers (about 1 cup)
Mash 2 cloves mashed garlic
Chop 1 pound firm, ripe, red tomatoes (Julia would peal, seed and juice them and slice them into 3/8" inch strips, but I don't and when home or farm grown tomatoes aren't in season, I used diced canned as a substitute)
Mince 3 Tablespoons fresh parsley (her choice) or basil (mine)

Drain and pat dry eggplant and zucchini and saute in hot extra virgin olive oil in a cast iron skillet one layer at a time for about a minute on each side to brown very lightly. Remove to a platter.

In the same skillet, cook the onions and peppers (add additional olive oil if needed) for about 10 minutes, until tender but not browned. Stir in the garlic and season with salt and pepper to taste. Lay tomatoes over the onions and peppers. Season with salt and pepper. Cover the skillet and cook over low heat for 5 minutes or until tomatoes have begun to render their juice. Uncover, raise heat and boil for several minutes until juice has almost entirely evaporated. Transfer all the veggies to a stainless steel pot cover and simmer over low heat for 10 minutes. Correct seasoning if needed and cook uncovered for about 15 minutes more, stirring several times with a wooden spoon until the juice has evaporated. (Julia would place a third of the tomato mixture in the bottom of a 2 1/2 quart casserole (about 2 1/2" deep) and sprinkle with 1 Tbsp. fresh, minced parsley over tomatoes, then arrange half of the eggplant and zucchini on top, then half the remaining tomatoes and parsley, finishing off with the remaining eggplant and zucchini, then tomatoes and parsley. She didn't stir, but basted and worried about scorching the veggies if the temperature was too high.)

You can serve this warm or chill it. I like to add 3 cups of cooked garbanzo beans to make it a main dish. 

BTW, This beautiful 2007 photo is from NYC food blogger Deb Perelman (email) of The Smitten Kitchen, who developed "Ratatouille’s ratatouille" after seeing the film.

7/30/13

Remember the Galloping Gourmet?

Remember the Galloping Gourmet? I'm the new owner of one of his Perfection-Aire Ovens c 1991 according to the cookbook and instruction manual. Thanks to whoever left it off at the YMCA! I snatched it up yesterday and roasted one of Glade Road Growing's fresh chickens in it tonight before heading into town...MUCH better than a crock pot, which stews chickens, despite promising to roast them.

Sally Walker of Glade Road Growing had asked me back on July 20 if I could develop some recipes that use her whole chickens (which weigh about 4-5 pounds) because "it seems like lots of people don’t know what to do with a whole chicken." She even offered to give me a couple of chickens so I could "try some things with them and then maybe get more ideas."

Usually, I cook very little meat, maybe one chicken a year in honor of my heritage (what Jewish girl doesn't know how to make chicken soup or bake a chicken for Shabbat?)  I had already cooked this year's chicken (in fact, some was still in the freezer), but didn't want to turn down Sally and JP's pastured broilers which are raised on non-GMO feed from chicks from the  Freedom Ranger Hatchery in Reinholds, in Pennsylvania Dutch Country.  The Hatchery imports its  breeding stock from Burgundy and Brittany in France and its chicks are derived from a heritage breed of chicken developed in the early 1960’s to meet the  standards of the French Label Rouge Free Range program.

The first chicken, which I picked up from her at the Blacksburg Farmers' Market on July 17 was frozen and I defrosted it in the fridge over several days. That was the one that fell victim to the crock pot, and while delicious, was not exactly what I wanted.

The second chicken, which I picked up at the farm the evening of July 25 was freshly slaughtered that day and Sally suggested that I wait at least  12 to 36 hours to cook it as it would be more tender.  I waited a bit longer because I was resisting heating up the kitchen.  And then yesterday, voilà!  Recipes to come...


7/22/13

Salad Niçoise


Bruce Bailey took this picture for me Saturday night at Rebecca's birthday party for which  I made my veggie version of Salad Niçoise, which is traditionally made with tuna and anchovies. At the bottom of the page is a group picture of us at the party. The birthday gal is to my right wearing the strapless gown. Bruce is in the center of the back row--he's the one wearing a ball cap.

*



Here's another recipe, I developed for Glade Road Growing.  It  serves 4 as a main dish or 6-8 as a side dish.

Dice 1/2 # of new red or yukon gold potatoes
Cut 1/2 # carrots into sticks
Trim any strings from 1/2 # green beans

Place two to four eggs in a heavy bottomed pot with cold water to cover. Set steamer in pot. Bring to a boil.

Place potatoes in steamer and cook until just tender (7-10 minutes) and remove to plate. Cook carrots until they are still a bit crisp (5 minutes) and do the same. By now the eggs should be hard-boiled, so remove from pot and peel under cold running water. Cut into quarters and refrigerate.

 Place green beans in steamer and cook until they are still a bit crisp (5 minutes). To keep them bright in color after cooking, cool them in a bowl or jar of ice water before placing on plate.

When the vegetables are cool, you can store separately in 2 cup containers in the refrigerator until you are ready to assemble and serve the salad, along with 2 cups cooked garbanzo beans in a similar container.

You will also need:

1/2 green pepper cut into chunks
1 cucumber sliced thin
8 kalamata olives
I used radishes but if you have grape tomatoes or a regular garden ripened tomato cut into wedges it would be great.
Capers are optional.

To make dressing (which is the same for last week's salad) in a bottle with a well-fitting lid combine:
1 teaspoon Dijon mustard
4 tablespoon Balsamic vinegar or lime juice
Freshly ground pepper
4 tablespoons extra-virgin olive oil (for fat-free version, substitute either 1 tablespoon fruit juice concentrate--apple or white grape--and 3 tablespoons water OR 4 tablespoons wine)
1 teaspoon your favorite sweetener (honey, agave, demerara sugar)
2 peeled and crushed cloves free garlic and/or 1 T finely minced onion.

Divide dressing among garbanzo beans, string beans, carrots and potatoes let marinate.

You can serve this salad directly on the plate, as shown,  or over a bed of lettuce or sauteed chiffonade of kale. Arrange vegetables in sections. Spread some of the dressing remaining from marinating over the undressed vegetables and serve. Garnish, if you like with capers and chopped parsley or cilantro.

7/20/13

Mason Mountain Garnets


Photo from the Facebook page for Simply Stones.  I'll have more later...

Today I stopped by the booth  for Simply Stones at Art at the Market and I wanted everything.  But what I chose was a lovely cross section of Mason Mountain garnets (a rhodalite) still encased in their matrix.  My pieces is a rounded off diamond with four main garnets showing. John and Cheryl Vest have worked full-time hand- cutting and polishing various types of agates, jasper, unakite and petrified wood at their business in Floyd since 2006.


Dean (Dino) Nasco of DJ Gems in Haywood, NC explains that the garnet Rhodolite was first discovered in the mountains of North Carolina and "derives its name from the mountain rhododendron which grow here....It occurs in a granite type vein in mica pockets, on top of Mason Mountain near Cowee Valley just outside of Franklin, NC.  He writes that
Mining Mason Mountain rhodolite is truly a labor of love, in that a ton of work, and I do mean a "ton" is necessary to produce a mere palm full of cutting quality gems.
The Smithsonian has a piece of N.C. Rhodolite in its collections and its late curator, E. P. Henderson wrote up his notes for a December 1931 article for  American Mineralogist.

7/15/13

Cucumber and Green Bean Salad



I mentioned July 10 that I'm creating recipes for Glade Road Growing farm in Blacksburg.  Here's the recipe for tomorrow's newsletter. It's for a main dish salad I've been making since May 2001 when Martha Stewart featured her version (pictured) in Martha Stewart Living.

Serves 4 as a main dish or 8 as a side salad

Dressing, if desired:




This salad can be dressed or undressed. I prefer the latter, so I can really taste the vegetables. If you prefer a dressing I suggest making a Dijon vinaigrette. In a bottle with a well-fitting lid combine:
1 teaspoon Dijon mustard
4 tablespoon Balsamic vinegar or lime juice
Freshly ground pepper
4 tablespoons extra-virgin olive oil (for fat-free version, substitute either 1 tablespoon fruit juice concentrate--apple or white grape--and 3 tablespoons water OR 4 tablespoons wine)
1 teaspoon your favorite sweetener (honey, agave, demerara sugar)
2 peeled and crushed cloves free garlic or 1 T finely minced onion.
Shake contents to emulsify. You will only use about a quarter of this for the salad. Store the rest in the refrigerator for use on other salads or in recipes such as rice and lentils.


Salad:

You will need at least 2 cups of cooked garbanzo beans. You can used dried ones that you cook yourself (my choice) or rinse a can of beans well and drain.

Pit 1/4 # brine cured olives such as Kalamatas or oil-cured olives by placing them on a cutting board, and pressing firmly to split.

Peel, if desired, about 1 1/4 # cucumbers. Cut lengthwise. If seeds are large, scoop out with a spoon. Cut into 1/2-inch-thick slices on the diagonal.

Thinly slice on diagonal 2-3 stalks raw celery to make 1 cup

Chiffonade 1/4 cup fresh basil OR chop 1/4 cup fresh cilantro or parsley

Cut 1/2 # string beans in half on the diagonal, pulling the string, if necessary. Fill a large bowl with ice and water; set aside. Steam beans until they turn bright green and just tender, about 3 minutes. Transfer to the ice bath to stop the cooking so they will remain bright.

Combine vegetables and fresh herbs in a bowl and toss to mix. Right before serving season with freshly ground pepper. Drizzle on dressing. Top, if desired (and you're not feeding vegans) with 1/4 cup of drained, crumbled feta cheese or Asiago cheese shaved on with a vegetable peeler.

7/10/13

Windfall in Blacksburg!


One of the nice things about Blacksburg is the Farmers Market with great vendors including Sally and JP of Glade Road Growing, for whom I write recipes posted in swap for veggies to supplement  their  farm share which I've purchased and  pick up every Tuesday at Vintage Cellar. 


And this afternoon at 4:30, I'm heading over to hear the terrific  Floyd County stringband, Windfall, that being Dave Fason, Kari and Michael Kovick and Rusty May (whom I first heard play bass with No Strings Attached (the, ahem, GOOD NSA). 

Come on down and listen until 7:30.  And buy some produce as part of this year's second Mingle at the Market.  And if you like beer and/or wine, it's for sale to benefit a program which allows folks to use the food stamp program (now known as SNAP) at the market.  Here's a study of the incentive program and how it helps folks eat better.)

Oh, and if you want those recipes, to date?  When I get back, I'll post links here, which are to facebook.  I  KNOW some folks don't want to sign up for Zuck's data miner and timesuck.  Email me and I'll send you the recipes you want.










Dave

7/2/13

A Song of Our Warming Planet: Cellist Daniel Crawford


Screen shot from video University of Minnesota undergrad Daniel Crawford from Ensia, a magazine and event series showcasing environmental solutions in action sponsored by the Institute on the Environment at the University of Minnesota directed by Jon Foley.  Additional support came from the College of Liberal Arts, the Undergraduate Research Opportunity Program and the School of Music at the University of Minnesota. Video production by Elizabeth Giorgi. Sound recording and engineering by Michael Duffy.

*

Daniel Crawford (email) decided to use his cello to communicate climate science by  using data sonification to create "A Song of Our Warming Planet."

During an internship, geography professor Scott St. George asked Crawford about the possibility of turning into music a set of data on surface temperature data from NASA’s Goddard Institute of Space Studies.

With the coldest year on record (–0.47 °C in 1909) set to the lowest note on the cello (open C) each  ascending halftone is equal to roughly 0.03°C of planetary warming and each note represents a year, in order from 1880 to 2012. 

As the sequence approaches the present, the cello reaches higher and higher notes, reflecting the string of warm years in the 1990s and 2000s. The video ends with a stark message:

Scientists predict the planet will warm by another 1.8 degrees Celsius (3.2 degrees Fahrenheit) by the end of this century. This additional warming would produce a series of notes beyond the range of human hearing.
As Jess Zimmerman (twitter), wrote for GristList July 1,
That’s a dog whistle we should probably heed.
h/t my friend anthropologist Betsy Taylor (bio) via Appalnet.

Beth's Badass 3 Beet Salad



 Photo  from  Rachel and Logan Cooper of Boots in the Oven.


Chioggia beets are just TOO pretty to cook, as the color fades. Here's my adaptation for Glade Road Growing's July 2 farm share.

(Serves six)

Remove zest from one naval orange and reserve. Supreme orange (see this video from Up Down Food Group for how: http://youtu.be/AjOEGQ18F-A) and reserve juice. (If this seems just too complicated...it's not...you can substitute a can of mandarin oranges, but what fun is that?)

Thinly slice 1 each gold, red, and Chioggia beets (if you have a mandolin, set to 1/16th to 1/8th inch thick)

To prepare 1 c. peas in edible pods, slice in half on the diagonal and pull strings. Steam lightly and remove to plate to cool.

To make dressing, whisk together until salt dissolves:
reserved orange juice
1 T. Lemon juice
pinch of salt and freshly ground pepper

Continue whisking and drizzle in 2 T extra virgin olive oil

Toss raw beets in dressing. Arrange on platter and top with peas, orange supremes, zest and 2 ounces goat cheese crumbled. Top with extra dressing and fresh ground black pepper as desired.

If you have more zest than you want, you can lay it out to dry and store it in a small jar.



6/27/13

Happy Birthday, Helen Keller!



Brian Trautman (email, bio), who teaches peace and world order studies at Berkshire Community College History Department shared this great photo from The Zinn Education Project, a collaborative effort by Teaching for Change and Rethinking Schools.

The stripping of Helen Keller's reputation from progressive activist to blind girl has been going on for years.  I wrote about it briefly in 2007, when I mentioned Saif Rahman's (email, bio) essay for the Institute for Policy Studies "Five Reasons Why I'll March on January 27 (and You Should Too."   Reason Four was:


Be Part of History: Thirty-nine years ago Dr. Martin Luther King led a group of protestors in Chicago against the Vietnam War. Seventy-six years ago, Gandhi led the Salt Satyagraha where he and his followers marched to Dandi to protest the unjust taxation of salt by the British Empire. And 87 years ago Helen Keller protested by marching with actors for labor rights. It is because of that tradition that I love to march, knowing that I am part of something much bigger than myself. The consistency of photographs of people expressing themselves in the streets is vitally important to have in our history books. When people look back at January 2007, they should remember the march on Washington as the defining moment of our time, just as Dr. King’s, Gandhi’s, and Helen Keller’s marches did during their time.

6/25/13

Tzatziki (Greek Cucumber Dip)


June 25's  farm share from Glade Road Growing (GRG) will contain carrots, fresh garlic, curly kale, romaine lettuce, 2 cucumbers and a mix of yellow, green, and romanesco zucchini (see the above picture from GRG's facebook page.

Sally Walker has commissioned me to develop recipes for the CSA, in exchange for veggies. Here is the first one, for Tzatziki (including vegan option).  It would be great with grilled or raw carrots and squash, served with pita triangles and black greek olives. It is also delicious over sauteed kale. It takes about 20 minutes to prep and another 2 hours to chill.

Peel, seed and dice 2 cucumbers.
Chop 1 tsp. fresh dill

Drain and strain one of the following:
4 cups plain yogurt
2 cups plain Greek yogurt
1 1/2 cups tofu "sour cream" (recipe found below) for vegan version

Combine in bowl and mix until well combined.
3 tbsp. olive oil
1 tbsp. balsamic vinegar
2 cloves garlic, crushed with flat side of knife, peeled, minced finely
1/2 tsp. salt
1/4 tsp. white pepper

Whisk in yogurt or tofu sour cream to mix well.

Add cucumbers and dill.

Chill for at least two hours before serving.

Vegan Tofu "Sour Cream"

In a blender, process together five minutes, until very creamy and smooth:

1 (16 ounce) package silken tofu
1 tablespoon extra virgin olive oil
6-7 teaspoons lemon juice (one lemon gives you about 9 teaspoons)
1 teaspoon demerarara sugar (or the equivalent of your favorite sweetener)
1/2-1 teaspoon salt, to taste

Refrigerate for at least an hour to thicken.

Use within 5-6 days.

Sally and JP try to predict the farm share head of time on the left sidebar here:
http://gladeroadgrowing.csasignup.com/

They make some last minute changes based on availability (like this week replacing swiss chard with a couple cucumbers.)

6/1/13

Tope Folarin: “Miracle”


"Abandoned Church of God: Akron, Alabama." Digital photograph. ©2010 April Dobbins, one of her a series illustrating  “Miracle” by Tope Folarin (from his forthcoming novel The Proximity of Distance) in Issue 109 of Harvard's Transition Magazine (website, twitter).

Aaron Bady (blog, email, twitter)-- whom I know from fighting Mountaintop Removal--posted instructions  for blogging the short list for the Caine Festival for African Writing  on May 22,  I just found out today, the deadline for the first finalist.  Interestingly, four of the five finalists are Nigerians, as is Tope Folarin (interview).

Aaron, by the way, is a PhD student at the University of California, Berkeley in African literature. He says he's planning on posting his own essay on Monday of each week, and doing a week-in-review post on Saturday, both at the New Inquiry. If you’d like to participate in the blogging, you can email him at aaron@thenewinquiry.com or tweet with him—and @elnathan, @Abubakr_khalifa, and @topefolarinon—on twitter using the hashtag #caineprize.

Here are the deadlines for the rest of the short list,  in case you want to blog or just read along with us.

June 3rd — June 8th
Pede Hollist (Sierra Leone) “Foreign Aid”
June 10th — June 15th
Abubakar Adam Ibrahim (Nigeria) “The Whispering Trees”
June 17th –June 22nd
Elnathan John (Nigeria) “Bayan Layi”
June 24th — June 29th
Chinelo Okparanta (Nigeria) “America”


*

I love that Tope Folarin's   "Miracle is a story of faith deeper than literal faith--of believing in the need to hold up the spirit of one's community. Folarin hints at the story's ending,  soon after he begins, describing the prayers of
we who have made it to America, because we know we are here for a reason. We ask for your blessings because we are not here alone. Each of us represents dozens, sometimes hundreds of people back home. So many lives depend on us Lord...

The pilgrims who have come to seek the ministrations of the short, blind old prophet who they've seen
perform miracles that were previously only possible in the pages of our Bibles...

We have come from all over North Texas to see him. Some of us have come from Oklahoma, some of us from Arkansas, a few of us from Louisiana and a couple from New Mexico. We own his books, his tapes, his holy water, his anointing oil. We know that he is an instrument of God’s will, and we have come because we need miracles.

We need jobs. We need good grades. We need green cards. We need American passports. We need our parents to understand that we are Americans. We need our children to understand they are Nigerians. We need new kidneys, new lungs, new limbs, new hearts. We need to forget the harsh rigidity of our lives, to remember why we believe, to be beloved, and to hope.

We need miracles.
The story, although about Nigerian immigrants had a resonance for me because of the old man's message, which could apply just as well to Appalachians:
“The purpose of my presence in your midst is to let you know that you should no longer accept the bad things that have become normal in your lives. America is trying to teach you to accept your failures, your setbacks. Now is the time to reject them! To claim the success that is rightfully yours!”


And maybe, too, because like the narrator, I have been severely myopic and his description rings so true. Folarin's description of the prophet is especially vivid:
 in this charged atmosphere everything about him makes sense, even the irony of his blindness, his inability to see the wonders that God performs through his hand. His blindness is a confirmation of his power. It’s the burden he bears on our behalf; his residence in a space of perpetual darkness has only sharpened his spiritual vision over the years. He can see more than we will ever see....

 His sunglasses fall from his face, and we see the brilliant white orbs quivering frantically in their sockets, two full moons that have forgotten their roles in the drama of the universe. His attendants lunge to the floor to recover them, and together they place the glasses back on his ancient face. The prophet continues as if nothing happened....

I don’t have enough time to wrap up my unbelief and tuck it away....

The prophet suddenly pulls off his sunglasses. He stares at me with his sightless eyes. I become uncomfortable, so I lean slightly to the right and his face follows. I lean slightly to the left and his face does the same. A sly smile begins to unfurl itself across his face. My heart begins to beat itself to death.
I love that "Miracle" at first seems so serious and ends with a wink.  I love that it has none of the heaviness of Flannery O'Connor (whom I love, but whose humor is caustic with constant theme of pride going before a fall.)  Maybe that's because Folarin writes from the midst of the disenfranchised rather than casting down the self-satisfied "good" Christians.

Having been exposed now to Folarin, I want to read more.  And I've looking forward to reading the others nominees.







5/21/13

Mingo Judge Thornsbury Under a Cloud (again)


Photo of of Judge Michael Thornsbury by Pamela Scott Johnson  for the Williamson Daily News accompanied her story 1/23/09 story, "Mingo judge recused from county case."  

I first published this post on 5/21/13 at 11:23 PM and last updated it on 5/23/13 at 3:11 PM, after adding the photo and fixing formatting.  The indictment finally got issued on August 14 and filed on Agust 15, 2013.  I wrote an update here.

*

Mingo County, West Virginia only has one Circuit Court Judge, Michael Thornsbury.  Kallie Cart (email, twitter) broke the story last night on WCHS TV in Charleston that Thornsbury--along with one of the county commissioners, David Baisden--is under investigation.  She reports that the FBI and WV State Police, working with US Attorney's office, are looking at  alleged election violations and other possible federal crimes.
We were in Mingo County on Monday and learned that a federal grand jury recently met and that indictments are expected soon.  Eyewitness News reached out to both of the men, but our messages were not returned.

Ironic, that Thornsbury is  under a cloud again

When Thornsbury  was a Williamson attorney running for the first time for the WV House of  Delegates, he told the AP's Martha Bryson Hodel ("Election Brings New Candidates To Corruption-Plagued Mingo County", for her 5/9/88):
It's up to the people this time....They can choose the old way, or they can take the best opportunity they've had to vote good, honest candidates into office.

Back then,  Hodel reported that,

According to the indictments, much of [the 15,000 or $20,000 required to run for office in the past] went to buy votes for politicians who in turn used their positions to protect friends and family engaged in other illegal activities.

Drug corruption was also rife.  Tennis Hatfield, a former radio announcer running to replace the Sheriff told Hodel,
They were doing more business than the K-mart....When you can put up a sign on the building that says 'Out Of Drugs, Back In 30 Minutes,' there's something more wrong than usual.

Sadly,  Mingo still has problems with drugs,  It made national news last month for this murder of an anti-drug sheriff Eugene Crum, whose widow, Rosie, is now filling his term.  Oddly (to me, at least),  2nd amendment conspiracists are spreading stories via blogs that Crum was murdered not due to his war on drugs, but because he stood up for gun rights. 

This is not the first time Thornsbury has made the news

Thornbury's refused to recuse himself in suit against against  Massey Energy and its subsidiary Rawls Sales and Processing for slurry-poisoned well water (Mingo Circuit Court case number 08-C-69).

Justin Anderson wrote about the case for the West Virginia Record July, 24, 2009.  Ken Ward published the Plaintiff's motion for disqualification of Thornsbury at his Coal Tattoo blog post at the Gazette for August 19, 2009, after Supreme Court Judge Robin Davis ordered his recusal.  (She later transferred the case to the Mass Litigation Panel on 4/28/10.)

That refusal  made him a cautionary tale for Shira Goodman, writing for a campaign against judicial corruption in Pennsylvania.  She referring to Paul Nyden's reporting for the Charleston Gazette ("Hundreds to travel to Charleston for coal slurry lawsuit," November 13, 2010.)

Filmmaker Mari-lyn Evans reminded readers on facebook today of
close ties between Mingo County Judge Thornberry and [deposed Massey CEO Don Blankenship...Judge Thornberry was... seen at Starters restaurant in Williamson with Don Blankenship much like Blankenship was seen with WV... Justice [Spike Maynard in Monaco]... France on holiday while [the Caperton suit] was before that court.
Thornsbury had accused his accuser  of holding a grudge because of prior litigation.  Less colorful, perhaps, but important to Davis in ordering the recusal:  the possible perceived conflict of interest:    in 1985, while an attorney, Thornsbury represented Rawl Sales in a case which included expert testimony on the effects of blasting on underground geology.


Cart told viewers the station had confirmed its Thornsbury story "through multiple sources." 

When I contacted Cart via twitter this afternoon, she indicated  that  the Judge cancelled court today so she hadn't been able to talk to him, but that she hoped to update the story soon. 

No one else in West Virginia  has been reporting the story yet, although some residents are discussing Cart's report on TOPIX.  That's another irony, given Thornsbury doesn't much like the website, as reported by Rachel Dove Baldwin "Topix becomes matter of concern for judicial system," Williamson Daily News, 10/3/2012.)
The U.S. Congress needs to adopt stricter laws to govern sites like these, or shut them down completely.

Actually Judge Thornsbury doesn't much like The Charleston Gazette either, He sued the paper in 2010, as reported by Chris Dickerson, then editor of The West Virginia Record ("Judge sues Gazette, Mingo sheriff for ‘libelous’ article," 4/15/10).

5/20/13

Ray Manzarek, ¡Presente!


Just having learned of Ray Manzarek's death,  I listened again to Guy Raz's NPR interview with The Door's co-founder and keyboard player (and classically trained organist) on development of Light My Fire. Manzarek says he was inspired to form a group after hearing John Coltrane playing My Favorite Things.

Manzarek had been set to tour Europe with The Doors guitarist Robby Krieger starting June 26 in Russia.

And although he was glad to keep the music of The Doors alive, he also had a contemporary musical life in his partnership with slide guitarist Roy Rogers. 



Here's an interview with them from 2011 another with from January 2013 on their second album  Translucent Blues, issued by Blind Pig Record May 24, 2011.  March 3, 2013 Manzarek and Rogers announced they had wrapped on their third album, Twisted Tales.  April 19, they performed a set from their second album in Live Oaks at the Wanee Music Festival.  Here's a recording.


BTW, Manzarek had a memoir Light My Fire which came out in in 1999. In 2002, he published a novel, The Poet in Exile, based on the premise that Morrison was sending him postcards, not from beyond the grave, but from a remote island in the Indian Ocean, where he lives, happily married and father of two children, having faked his death and freed himself from his demons.




5/19/13

Jon Foley: "To live for people that you, yourself, might not even live to see."




Jon Foley in a screen shot I edited from his PBS NewsHour video.

Today Foley shared the graduation address he gave for the University of Minnesota’s College of Continuing Education and gave me permission to publish it here.

Foley (website, twitter, email, facebook) is the Director of the University of MN's Institute on The Environment (IonE).  Below his address, see my thoughts...

*


Preface

Thank you all for the opportunity to share this day with you. I especially want to thank Dean Mary Nichols, who asked me to be here today.

It’s really an honor to speak at the graduation ceremony of the University of Minnesota’s College of Continuing Education. You are an extraordinary group of students. Some of you have created your own degree programs, others have finished advanced degrees; many of you did this while working or raising a family. You have shown us how to work harder, be more committed, and be more creative. You have shown us the best of the University of Minnesota, and we’re all extremely proud of you.

I’m not exactly sure what Dean Nichols had in mind when she asked me to speak at your ceremony. Normally, I speak about global environmental issues and international affairs. But I really don’t think that you want to hear a speech about the greenhouse effect or tropical rainforests today. Instead, I’m guessing you want to hear something more inspiring.

I’m probably not qualified to do that, but I’ll see what I can do.

Part I. Ordinary People

To start off, I want to tell you the stories of ordinary people – ordinary people who did extraordinary things.

The first person I want to tell you about was named James Edward, or J. Edward for short. He was born in 1878. His father was an Irish-American bricklayer who worked himself to death at the age of 32, when J. Edward was only a little boy.

Even though he was only a child, he had to start working to support his mother and siblings, and he worked every day of his life until he turned 90. His story is the quintessential American story: He started with nothing – no money, no connections, and no education – but he worked incredibly hard, focused on helping his family and his community, and eventually became a successful businessman and community leader.

Years later, as he lay dying, his family got a little bigger: two days before he died, he became a grandfather one more time. His daughter-in-law was giving birth in the same hospital, one floor away.

Now I want to tell you the story of the mother. Her name was Joan, and she gave birth to a little boy. But there was a problem: The boy was born with a severe bacterial infection that covered his entire body, and he was not expected to live through the night. But Joan refused to accept that, and she took the boy home to take care of him, knowing that leaving him at the hospital was a death sentence.

She went without sleep for days, popping every blister on the skin of that screaming infant, boiling every scrap of fabric that touched his skin, and managed to keep the infection at bay. The boy lived. For years afterward, doctors told her that she saved her son’s life. Without her determination, there was no chance he would have survived.

Like her father-in-law, she stood up when the chips were down, and gave everything she had for someone else. And that boy grew up knowing that he owed his life to his mother.

Unfortunately, his story was going turn out differently.

He could not help his mother when, 15 years later, she was diagnosed with ALS (or Lou Gerhig’s disease) – a fatal, degenerative neurological disease. He could do nothing while she was in agony, slowly dying in front of him. Here was the woman who gave him his life, and then against all odds saved it, and he was completely powerless to help her. That feeling of helplessness still haunts him to this day.

The last thing his mother told him was that she was ready to die – it would release her from the incredible pain she was in – but she “wasn’t done yet” being his mother. Her last words to him were, “I can’t be there for you any more, so I need you to promise me something. I need you to be the best person you can be.”

She gave him one last gift: the gift of setting a lifelong direction. And that boy swore that he would do everything he could to follow it.

She died the next day. And he has been trying to figure out how to live up to that promise ever since.

As you might have guessed, I was that boy. (Forgive me for being a little choked up, but I have never spoken publicly about this before today.)

My mother, Joan, and grandfather, J. Edward, were ordinary people, but they did extraordinary things.

When things became difficult, they didn’t wallow in their sadness or self-pity: They rolled up their sleeves and did something for those around them, and for those that would live long after them. In short, they lived good lives, and they gave something to the future.

I bet you all have stories like this in your family too. Mine isn’t unique or special at all; it’s just the one I happen to know. You all have other versions of the same story – of ordinary people who did extraordinary things. And I think we should all give thanks to them today, on the occasion on your graduation.

Part II. The American Dream

What did these people – in your family and mine – all have in common? They all lived according to a dream – something we used to call the “American Dream”.

Unlike the current so-called American Dream – which seems to be about getting rich quick, without working very hard, having a fancy house and car, and living like there’s no tomorrow – the old American Dream is about building a better future for our families and our communities. It’s a dream that I still believe in, not out of some dopey sense of patriotism, but out of a sense of awe.

It’s a dream that says we should work hard, play by the rules, give something back to our community, and make sure our children have a better life than we did.

It’s a dream that says creating a better future for our families, our community, and our world is more important than living comfortably in the present.

This dream isn’t uniquely American, of course. Many people and cultures around the world share the values of hard work and building a better future for our children. But it’s the dream that built this country.

But lately many of us seem to have forgotten that dream. In fact, today we hear people say that we should try to live “in the moment”, as if that’s the secret to a meaningful life.

I don’t believe that.

The lesson our ancestors taught us is that the most meaningful life is not the one lived for ourselves, but it is the one lived for others. They taught us that the key to a great life is to live for people that you, yourself, might not even live to see.

Why have we forgotten this important lesson?

Part III. Inflection Point

Today, it is critically important for us to remember the lessons of our ancestors.

In fact, in the whole sweep of human history, there has never been a more crucial moment to live up to their example. Why is that? It’s because the world is under more pressure now than it has ever been.

Consider the following. Between 1960 and 2010, a period of only 50 years (roughly the lifetime of many of us in this room), the world’s population more than doubled, and the world’s economic output increased by seven fold. Imagine that: Twice as many people, with an economy seven times bigger! That growth required a three-fold increase in water use, a three-fold increase in food consumption, and a four-fold increase in global energy use.

Not only did this period of time see more change than any other in history, it has changed more than all human history combined. In short, we are living through an inflection point in the history of our civilization.

In many ways, the world has been getting better. We are living longer, more prosperous and safer lives than anyone else in history, largely thanks to the hard work of previous generations.

But we still face the specters of poverty, inequality, disease, environmental degradation, and climate change. We need to start changing our ways and remember the lessons of our ancestors, or we will leave behind a degraded and more impoverished world for future generations.

Whether we like it or not, the fate of the world depends on what we do now. What we decide to do with this time – our time – in history will not only have impacts on the lives of our children, it will shape the world for thousands of years to come.

You and I didn’t ask to be here. But here we are. And we are in the drivers seat in the most important moment in human history.

So what are we going to do with it?

Part IV. Hope and History

As we look to the future, what lessons should we follow to help guide us along the way?

First, I think we should be guided by hope. Not a blind optimism that everything will work out somehow, but rather a rock-solid faith in humanity – a faith built on knowing that, at our best, we can be an amazing people.

And I think we need to be guided by a sense of history. We are at our best when we see that we are connected to those who came before us, those we share the world with today, and those will come after we are gone.

I think we’re supposed to play a part in the great, unfolding drama of human history. We are only here today because of the sacrifices, hard work, and accomplishments of countless generations before us. And I believe that we have a moral responsibility to take our turn at the wheel, and play our part of this continuing drama.

Of course, we could view this as a burden, but I see it as an incredible gift – a way to be part of something so much bigger than ourselves.

And have no doubt: What we do with our lives can have a real impact on the world, today and for generations to come.

Part V. Final Wish

So, what will you do as you move into the next chapter of your life, with your new knowledge, your new skills, and your new degree?

My hope for you is that you do something great, to live a good and meaningful life, and to make sure you give something to the future.

And I hope one of your children or grandchildren will be on this stage in 2078 – 65 years from now, 200 years after my grandfather was born – telling stories about you, and the great things you did for the them and for the world.

I’m sure they will be incredibly proud of you. I know we all are.

Thank you for the chance to speak to you today.

And congratulations to the Class of 2013!

*

My thoughts on Foley's address

The graduation of the Class of 2013 is on my mind, as here in Blacksburg, Virginia Tech graduated yesterday. 

I "met" Foley on Facebook, when he sent me a "friend invite."  Usually, I only respond to folks I know either through interaction in life or correspondence, but I found Foley's work interesting and was flattered he'd want to connect.

The IonE, which he directs, participates in the Natural Capitol Project with Stanford University, The Nature Conservancy, World Wildlife Fund, several government agencies and others "to develop new approaches to integrating economics and ecology—with a focus on how to assess the value of 'ecosystem goods and services.'"

In the video from which I took the screen shot,  Foley talks about how farming is "canary in the coal mine" for climate change and that long term we need to do more than adapt.  While "goods and services" help us make an argument for environmental integrity, I'm also concerned about how we can go further.

For instance, I guess
Ed Rehbein could take a photograph if there is only a single stand of wild columbine left, but I remember how the late Larry Gibson and Judy Bonds and so many others describe (and mourn for) mountains such as Kayford and Coal River in WV.
 

They, as  Foley and his grandfather and mother, live to make things better not just for their family (and friends and communities), but "for people that they  "might not even live to see."