For April 2015: A month in 30 pictures.

 

This is Max one of my seventeen and a half year old cats. Max has kidney failure and has just come home after spending two days in the vets, on a drip. He has to go in every now and again to be rehydrated and have blood tests to see how he is doing. Each time he is a little worse than the time before but fortunately he picks up pretty quickly once on the drip. Max is such a sweetie and everyone at the vets loves him and makes such a fuss of him. It's so good to have him home.

I lied when I said Ranthambhore day three was concluded. I have been through and organised all the images. I've a few more to share....

  

Following T39 "Noor" after she decided to rise from her slumber to go and find her cubs. It was a bit frantic, as there was a lot of jeeps that had accumulated by this point to catch a glimpse and snag a photo of the Tigress. "Noor seemed un-phased by the commotion and traffic.

  

I think it stressed me more! I guess this is part and parcel of the wildlife tourism industry..

  

After a short time we left the tigress in peace to go about her business, but I did manage to get a few more images that I will share win due course.

  

Its thirsty work surviving in 40+ degree heat in the park, "Noor" decided it was need to rehydrate, a simple capture.

Desiccated blackberries actively becoming rehydrated. Unsure of potential harvest, but wonder if there's a blackberry equivalent to ice wine.

 

BTW, I'm not the least little bit unhappy with the image quality; in fact it has measurably exceeded my expectations.

© All rights reserved. Use or reproduction of this image without the prior written consent of the copyright holder Trish Aleve, is in violation of the copyright law.

 

For 52 weeks for dog, we continue our theme of where dogs shouldn't be. For week 15 Buster shouldn't be sick.

On Saturday, he was brought into the ER vet, and spent the night being rehydrated, with some tests being done. He symptoms were so generalized with nothing specific to go on - figuring out what was the cause, was like trying to find a needle in a haystack. Sunday, he started to perk up, and I was able to take him home for monitoring, with an unknown cause of his symptoms (my guess is he ate something he shouldn't).

Today he is still not feeling well, but does show moments of his happy little self. As a result, I thought this weeks theme is perfect for how he is feeling. Since he is still under the weather, I put a bottle of pepto, a can of gingerale, his puppy, and a stethoscope in his bed (or should I say his little couch) - and snapped a few shots quickly...so this series very improptu (as I gave him no commands, or direction on what to do).

The reason I selected this one for this weeks submission - is because it seems to best capture how he is feeling today.

I have yet to come across wild Morel Mushrooms along any of the forest trails I have frequented over the years. Typically found in the spring and difficult to cultivate commercially, they are likely harvested by mushroom connoisseurs and entrepreneurs before I can lay my eyes on the hollow mushroom, for it is revered by gourmet chefs and food enthusiasts alike, thanks to its distinctive honeycomb-like appearance and rich earthy aroma, the latter I can attest to. So, I would take anyone’s offer to joint in their Morel mushroom hunt in south-eastern Ontario in order to take images of the very sought after fungus fruitbody in its natural habitat. To temper my disappointment, I bought a few dried wild Morels from a local store, rehydrated them and “transplanted” one in a habitat akin to where it might be found in nature, just to practice its lighting and stacking of macro images and thereafter photographing its distinctive external and internal structures in the controlled conditions of in-studio environment. As seen in a couple of images, the Morel attracted Daddy Longlegs as well as a number of unshown flies and ants during the shoot in the field.

Baby Portabella's + Oyster Mushrooms and some dried Ukrainian Porcini's (rehydrated and chopped) made

for a UMAMI-Bomb of richness......

 

Oh-so-Good!

A young American Robin jumps into flight in the morning light from the highest branch of a tall quaking aspen, upon which there are only a few lonely leaves remaining. The juvenile Robin apparently is playfully accomplishing strong flight maneuvers while also doing some nest collection practice.

The migrating flock s/he is with chirps in our woods happily as they line up very patiently for a drink or even a bath in our heated birdbath. They were gone within the hour after spending the night here to rest and rehydrate.

Southern Minnesota, Rice County, 10/25/2022

 

Day 28

After cooking myself real food for breakfast in the hostel's kitchen, I took the trolley into town to get a few supplies that I had forgotten the previous day. After I got the supplies I needed I walked to the trolley stop and waited. When the trolley arrived I boarded and rode it to last stop at Mammoth Mountain Ski Resort (which at this time of year is all dirt and mountain biking) before it turns around. I had planned on hitchhiking the rest of the way to Devil's Post Pile trail head, near Red's Meadows. On any other late summer weekend I would have had no problem with that, but as I soon found out that was not possible this particular weekend because of Labor Day. The road into Red's Meadow was closed because of the heavy flow of holiday traffic. Before I realized that I had started to walk in the direction I needed to go. Then I saw the road block. I asked one of the people who was directing traffic how I was suppose to get to the trail head. He told me I needed to buy a bus ticket since only the tour buses were allowed into Reds Meadow and Devils Post Pile until tomorrow.

Wandering back to the where the trolley dropped me off, I purchased a bus ticket, then I waited in line for a while before it was my turn to board the bus. I put my pack on the gear rack by the door and sat in the first seat. Another backpacker, Jose, sat down next to me after putting his pack next to mine. On the ride there we talked. It was his first time backpacking. And from what he told me he was very unprepared. The worst part was he had no water filter and no map. He was going to Lake Ediza and was taking the same trail as me for the first few miles, so we decided to hike together until the the trail split.

When the bus arrived at the visitor center, at the trail head, we got out and were engulfed by a swarm of tourist here for the holiday. The sky had been dull with monotonous cloud cover all morning, so I went into the visitor center to ask about weather conditions for this week. According to the ranger no rain was expected. While I inquired about weather, Jose purchased a trail map because of my recommendation to do so, then, we started on trail. Once we crossed the bridge over the creek and reached a trail junction on the other side and we took the direction that said JMT/PCT this way, all the tourist and other people disappeared behind us. The trail started a gradual uphill climb through an open forest of pine, and because of the heavy use of this path the trail was very dusty.

As we ascended I slowed down my pace so Jose could keep up. While we hiked, we talked and he asked for my advice on many backpacking and wilderness scenarios. The next creek crossing we came to we crossed a wooden bridge that was erected over the water. I made the comment, “ I expected the first bridge back at the beginning, but not this one, we're getting spoiled on this trail.” but I don't think he got my attempt at humor.

Just on the other side of the bridge was a bush, and upon closer inspection I got really excited. It was full of big juicy blueberries! This was the first major blueberry crop I had found on the journey so far. We stopped and ate our fill.

As we ate, Jose asked, "Don't we need to wash them first?”

“No.” I replied “We only wash our fruits and vegetables in the city because of all the pesticides and stuff that get sprayed on them.”

I picked some for later and put them in a zip-lock bag. After the wonderful snack I thanked the bush and we continued.

Once we crossed that second creek the openness of the forest began to subside and became more full and lush, as the forest became thicker. As we continued we passed a meadow, partly hidden behind a wall of pines and thorny gooseberry bushes. There was a group of three resting in the meadow apparently reorganizing their packs. They were to far away to acknowledge, so we passed by without saying a word. The gooseberries however were different. We stopped and I told him what they were. He picked one and tried it. I could tell by the look on his face he didn't much care for it, so I helped myself.

It wasn't that much later when we came to the trail junction where we split and went our separate ways. He thanked me for all the information and knowledge I shared with him. I wished him safe travels and happy trails, and reminded him to boil all his water before drinking. Then I was alone again at last.

It didn't last long. A short distance later I came across a lone backpacker with a fishing pole sticking out of the top of his pack who was headed in the same direction as me. As we passed we greeted each other. I continued and after a while I stopped for a quick break, during which he passed me. A little bit later I started hiking again, I caught up and passed him again not long after. It was then that we stopped to chat.

“Where are you headed?” He asked

“Minaret Lake.” I replied, “Then onto the meadow lands above Ediza...”

“Me too,” he interjected. “The rest of my group stopped back at the meadow for a break.”

I told him that I remember seeing them through the trees, then I mentioned the gooseberries.

His face lit up and he asked excitedly, “You know the edible plants around here?”

“I know a few.” I responded.

“Can you show me?” he asked.

“I'll point them out when I see them.” I answered. “Here,” I said, pulling the zip-lock bag of blueberries out of my pack, “I found these a ways back.”

I handed him the bag.

“Are these blueberries?” he asked excitedly as he popped some in his mouth.

“Yep.” I said as he gave the bag back.

Still glowing he asked, “Do you mind if I hike with you to Minaret Lake?”

“That would be great!” I said, “But we should wait for the rest of your group first.”

As we waited for them to catch up we talked more. His name was Logan and I found out that it was him and his groups first backpacking trip and first time in the High Sierras, they had been doing day hikes for years in the mountains surrounding Los Angeles, but they had never done anything of this magnitude. They were more prepared than Jose had been, at least they had water filters and a map.

When the rest of the group caught up, he introduced us. His girlfriend, Clare, his best friend since middle school Todd, and Todd's girlfriend Marissa.

After the others had a chance to rest the five of us continued on together. As we hiked they asked me about my journey and I asked them about some of the things they did to prepare for this trip.

The first edible we came across was gooseberry. When I pointed it out Logan exclaimed, “I was wondering what those were.” A short distance later we came across a patch of onions. I also pointed out a strawberry plant, though it was too late into the season for there to be any berries.

The lush forest we had been hiking through vanished into exposed mountainside switchbacks. As we rounded the final switchback we came across a rushing creek cascading down along side the trail. Here we stopped to refill our water. While Todd went down to the water to pump the rest of us dropped pack and sat down beside the trail. Logan pulled out his map to ask me some questions about the route they were taking tomorrow.

“Do you know what the trail is like between Minaret and Ediza?” he inquired.

“I've never been on that route before, but from what I've heard and the pictures I've seen its very treacherous, and not a good idea for first time backpackers, unless you have someone with you who has experience. Especially the part from Cecile Lake down to Ice Berg Lake.” I explained, “From what I've heard, its not maintained, and from Cecile to Ice Berg it's a steep climb down through lots of scree and talus. The section from Minaret to Cecile is less dangerous but still requires the hiker to climb using all fours.”

The two girls began to look worried. Noticing their concern I then added, “I'm headed that way tomorrow as well. I'd be more than happy to hike with you guys tomorrow and help you through the rough sections.”

Clare then said, “Yes please, if you don't mind.”

At this point, Todd came back carrying full bottles of water and I went to the water to fill up my bottles as Logan told Todd about the conversation we just had. I dunked my two bottles into the creek without filtering, then filled my sawyer pouch. (I'm not a hypocrite, I use a sawyer filter that filters the water as I drink.) When I returned, Logan informed me that they all agreed to have me accompany them tomorrow as well.

After the water stop the trail turned, and left the exposed mountainside behind and headed into a sparsely forested, relatively flat, valley like area. The dull clouds that had filled the sky all day began to break and cold wisps of wind came swirling down from the mountain peaks, causing us to stop so the two girls could get their jackets out of their packs and put them on. The trail again climbed upwards with switchbacks. The light from the late day's sun was now able to dance and flutter upon the earth as the receding clouds twisted into undulating shapes and swirling mistforms as they struggled not to evaporate while rolling and drifting across the sky.

Lush forest closed back in around the trail as it leveled out once again and the trees now darkened the sky in place of the clouds. We then ascended upwards again before the final stretch of trail prior to reaching the lake. The forest then opened as we climbed up out from beneath its canopy. Here we laid eyes on the Minarets for the first time while on trail, with shafts of light streaming through them as the sun sank behind their rocky spires.

Then after one more small climb we finally reached the lake, with only a little of the days warmth and light left painting the slope of the mountain that rose from it's eastern shore. Here the cold breeze turned into gusts of wind that chilled us to the bone and ruffled the surface of the water. When in the shadows of mountains the cold seems to be even more intense, the sky may still be blue and the sun still up, but it has long since set behind the towering peaks, casting long shadows in their footprints. Then a wild wind rises up and exacerbates it further.

We found a grassy spot that was sheltered on three sides by rocky outcroppings and a view of the lake on the other. Here we set up camp. I fought against the wind to set up my tent. I chose a spot a short distance away from where they were struggling with their two tents to allow for privacy. After the tents were up we gathered for dinner. I ate a wad of cheese, some peanut butter and some smoked almonds, while they fumbled around trying to get their stove to light in the cold wind, while the last clouds of the day glowed pink in the rays of the setting sun. Eventually they got their stove lit and were able to boil water to rehydrate their dinner.

We'd stop at places like this--farmhouses, where the women made extra money selling chai to trekkers. This was a pleasant way to rehydrate without having to carry extra water. Also, water wasn't safe to drink without treatment (boiling or tablets).

Tofu, also known as bean curd, is a food made by coagulating soy milk and then pressing the resulting curds into soft white blocks. It is a component in East Asian and Southeast Asian cuisines. There are many different varieties of tofu, including fresh tofu and tofu that has been processed in some way. Tofu is bought or made to be soft, firm, or extra firm. Tofu has a subtle flavor and can be used in savory and sweet dishes. It is often seasoned or marinated to suit the dish.

 

Tofu originated in Han dynasty China some 2,000 years ago. Chinese legend ascribes its invention to prince Liu An (179–122 BC). Tofu and its production technique were introduced into Korea and then Japan during the Nara period (710–794). Some scholars believe tofu arrived in Vietnam during the 10th and 11th century. It spread into other parts of Southeast Asia as well. This spread probably coincided with the spread of Buddhism because it is an important source of protein in the vegetarian diet of East Asian Buddhism. Li Shizhen in the Ming Dynasty described a method of making tofu in the Compendium of Materia Medica.

 

Tofu has a low calorie count and relatively large amounts of protein. It is high in iron, and depending on the coagulants used in manufacturing (e.g. calcium chloride, calcium sulfate, magnesium sulfate), it can have higher calcium or magnesium content.

 

The term tofu by extension can be used in similarly textured curdled dishes that do not use soy products at all, such as "almond tofu" (almond jelly), tamago-dōfu (ja) (egg), goma-dōfu (ja) (sesame), or peanut tofu (Chinese 落花生豆腐 luòhuāshēng dòufu and Okinawan jīmāmi-dōfu (ja)).

 

ETYMOLOGY

The English term comes from Japanese tōfu (豆腐), borrowed from the original Chinese equivalent (豆腐 or 荳腐) transcribed tou4-fu3 (Wade-Giles) or dòufu (pinyin), literally "bean" (豆) + "curdled" or "fermented" (腐).

 

A reference to the word "towfu" exists in a letter dated 1770 from English merchant James Flint to United States statesman and scientist Benjamin Franklin. This is believed to be the first documented usage of the word in English.

 

The term "bean curd(s)" for tofu has been used in the United States since at least 1840. It is not frequently used, however, in the United Kingdom, Australia or New Zealand.

 

PRODUCTION

Tofu is made by coagulating soy milk and pressing the resulting curds. Although pre-made soy milk may be used, some tofu producers begin by making their own soy milk, which is produced by soaking, grinding, boiling and straining dried (or, less commonly, fresh) soybeans.

 

Coagulation of the protein and oil (emulsion) suspended in the boiled soy milk is the most important step in the production of tofu. This process is accomplished with the aid of coagulants. Two types of coagulants (salts and acids) are used commercially.

 

SALT COAGULANTS

Calcium sulfate (gypsum): The traditional and most widely used coagulant to produce Chinese-style tofu. It produces a tofu that is tender but slightly brittle in texture. The coagulant itself has no perceivable taste. Use of this coagulant also makes a tofu that is rich in calcium. As such, many tofu manufacturers choose to use this coagulant to be able to market their tofu as a good source of dietary calcium.

 

Chloride-type Nigari salts or Lushui ( Traditional: 鹵水, 滷水; Simplified: 卤水, lǔshuǐ) - Magnesium chloride and calcium chloride: Both of these salts have a high solubility in water and affect soy protein in the same way, whereas gypsum is only very slightly soluble in water and acts differently in soy protein precipitation, the basis for tofu formation. These are the coagulants used to make tofu with a smooth and tender texture. In Japan, a white powder called nigari, which consists primarily of magnesium chloride, is produced from seawater after the sodium chloride is removed and the water evaporated. Depending on its production method, nigari/Lushui may also contain small quantities of magnesium sulfate (Epsom salt), potassium chloride, calcium chloride, and trace amounts of other naturally occurring salts. Although the term nigari is derived from nigai, the Japanese word for "bitter," neither nigari nor pure magnesium chloride imparts a perceivable taste to the finished tofu. Calcium chloride is a common coagulant for tofu in North America. Fresh clean sea water itself can also be used as a coagulant.

 

ACID COAGULANTS

Glucono delta-lactone (GDL): A naturally occurring organic acid also used in cheese making, which produces a very fine textured tofu that is almost jelly-like. This coagulant is used especially for "silken" and softer tofus, and confers an almost imperceptible sour taste to the finished product. Commonly used together with calcium sulfate to give soft tofu a smooth tender texture.

Other edible acids: Though they can affect the taste of the tofu more, and vary in efficacy and texture, acids such as acetic acid (vinegar) and citric acid (such as lemon juice), can also be used to coagulate soy milk and produce tofu.

 

ENZYME COAGULANTS

Among enzymes that have been shown to produce tofu are papain, and alkaline and neutral proteases from microorganisms. In the case of papain, the enzyme to substrate ratio, by weight, was held constant at 1:400. An aliquot of 1% crude papain was added to "uncooked" soy milk at room temperature and heated to 90–100 °C. Papain, moreover, has been studied as a gelling agent to produce "instant tofu" from soy protein isolate and soy glycinin (11S) protein.

 

Contemporary tofu manufacturers may choose to use one or more of these coagulants, since they each play a role in producing a desired texture in the finished tofu.Different textures result from different pore sizes and other microscopic features in tofus produced using each coagulant. The coagulant mixture is dissolved into water, and the solution is then stirred into boiled soy milk until the mixture curdles into a soft gel.

 

The curds are processed differently depending on the form of tofu that is being manufactured. For soft silken tofu (嫩豆腐; nèn dòufu) or tofu flower (豆花, dòuhuā) the soy milk is curdled directly in the tofu's selling package. For standard firm Asian tofu, the soy curd is cut and strained of excess liquid using cheese cloth or muslin and then lightly pressed to produce a soft cake. Firmer tofus, such as Asian dry tofu (豆干) or Western types of tofu, are further pressed to remove even more liquid. In Vietnam, the curd is strained and molded in a square mold and the end product is called đậu khuôn (molded bean) or đậu phụ (one of the Vietnamese ways to pronounce the Chinese dòufu). The tofu curds are allowed to cool and become firm. The finished tofu can then be cut into pieces, flavored or further processed.

 

Although tartness is sometimes desired in dessert tofu, the acid used in flavoring is usually not the primary coagulant since it is not desirable to the flavor or texture of the resulting tofu to add it in a sufficiently high concentration so as to induce coagulation. A sour taste in tofu and a slight cloudiness in its storing liquid is also usually an indication of bacterial growth and, hence, spoilage.

 

VARIETIES

There is a wide variety of tofu available in both Western and Eastern markets. Despite the large variety, tofu products can be split into two main categories: fresh tofu, which is produced directly from soy milk, and processed tofu, which is produced from fresh tofu. Tofu production also creates important side products which are often used in various cuisines.

 

FRESH TOFU

Depending on the amount of water that is extracted from the tofu curds, fresh tofu can be divided into three main varieties. Fresh tofu is usually sold completely immersed in water to maintain its moisture content.

 

SOFT OR SILKEN TOFU

Soft/silken tofu (嫩豆腐 or 滑豆腐, nèn dòufu or huá dòufu, in Chinese, lit. "soft tofu" or "smooth tofu"; 絹漉し豆腐, kinugoshi tōfu in Japanese, lit. "silk-filtered tofu"; 순두부, 純豆腐, sundubu in Korean, lit. "pure tofu") is undrained, unpressed tofu that contains the highest moisture content of all fresh tofus. Silken tofu is produced by coagulating soy milk without curdling it. Silken tofu is available in several consistencies, including "soft" and "firm", but all silken tofu is more delicate than regular firm tofu (pressed tofu) and has different culinary uses. In Japan and Korea, traditional soft tofu is made with seawater. Silken tofu is a versatile, reliable substitute for dairy and eggs, especially for smoothies and baked desserts.

 

Douhua (豆花, dòuhuā or 豆腐花, dòufuhuā in Chinese), or tofu brain (豆腐腦 or 豆腐脑, dòufunaǒ in Chinese) is often eaten as a dessert, but sometimes salty pickles or hot sauce are added instead. This is a type of soft tofu with an even higher moisture content. Because it is very difficult to pick up with chopsticks, it is generally eaten with a spoon. With the addition of flavorings such as finely chopped spring onions, dried shrimp, soy sauce, chilli sauce, douhua is a popular breakfast dish across China. In Malaysia, douhua is usually served warm with white or dark (palm) sugar syrup, or served cold with longans.

 

Some variation exists among soft tofus. Black douhua (黑豆花, hēidòuhuā) is a type of silken tofu made from black soybeans, which is usually made into dòuhuā (豆花) rather than firm or dry tofu. The texture of black bean tofu is slightly more gelatinous than regular douhua and the color is greyish in tone. This type of tofu is eaten for the earthy "black bean taste." Edamame tofu is a Japanese variety of kinugoshi tōfu made from edamame (fresh green soybeans); it is pale green in color and often studded with whole edamame.

 

FIRM TOFU

Firm tofu (called 老豆腐 lǎo dòufu in Chinese; 木綿豆腐, momen-dōfu in Japanese, lit. "cotton tofu"; 단단한두부, dandanhan dubu in Korean): Although drained and pressed, this form of fresh tofu still contains a great amount of moisture. It has the firmness of raw meat but bounces back readily when pressed. The texture of the inside of the tofu is similar to that of a firm custard. The skin of this form of tofu has the pattern of the muslin used to drain it and is slightly more resilient to damage than its inside. It can be picked up easily with chopsticks.

 

In some places in Japan, a very firm type of momen-dōfu is eaten, called ishi-dōfu (石豆腐; literally stone tofu) in parts of Ishikawa, or iwa-dōfu (岩豆腐; literally rock tofu) in Gokayama in the Toyama prefecture and in Iya in the prefecture of Tokushima. Due to their firmness, some of these types of tofu can be tied by rope and carried.[citation needed] These types of firm tofu are produced with seawater instead of nigari (magnesium chloride), or using concentrated soy milk. Some of them are squeezed of excess moisture using heavy weights. These products are produced in areas where travelling is inconvenient, such as remote islands, mountain villages, heavy snowfall areas, and so on.

 

EXTRA FIRM TOFU

Dòu gān (豆干, literally "dry tofu" in Chinese) is an extra firm variety of tofu where a large amount of liquid has been pressed out of the tofu. Dòu gān contains the least amount of moisture of all fresh tofu and has the firmness of fully cooked meat and a somewhat rubbery feel similar to that of paneer. When sliced thinly, this tofu can be crumbled easily. The skin of this form of tofu has the pattern of the muslin used to drain and press it. Western firm tofu is milled and reformed after the pressing and sometimes lacks the skin with its cloth patterning. One variety of dried tofu is pressed especially flat and sliced into long strings with a cross section smaller than 2 mm × 2 mm. Shredded dried tofu (豆干絲, dòugānsī in Chinese, or simply 干絲, gānsī), which looks like loose cooked noodles, can be served cold, stir-fried, or similar in style to Japanese aburaage.

 

PROCESSED TOFU

Many forms of processed tofu exist, due to the varied ways in which fresh tofu can be used. Some of these techniques probably[citation needed] originate from the need to preserve tofu before the days of refrigeration, or to increase its shelf life and longevity. Other production techniques are employed to create tofus with unique textures and flavors.

 

FERMENTED

Pickled tofu (豆腐乳 in Chinese, pinyin: dòufurǔ, lit. "tofu dairy," or 腐乳 fŭrŭ; chao in Vietnamese): Also called "preserved tofu" or "fermented tofu," this food consists of cubes of dried tofu that have been allowed to fully air-dry under hay and slowly ferment from aerial bacteria. The dry fermented tofu is then soaked in salt water, Chinese wine, vinegar, and minced chiles, or a unique mixture of whole rice, bean paste, and soybeans. In the case of red pickled tofu (紅豆腐乳 in Chinese, Pinyin: hóng dòufurǔ), red yeast rice (cultivated with Monascus purpureus) is added for color. And in Japan, pickled tofu with miso paste is called "tofu no misodzuke," which is a traditional preserved food in Kumamoto. In Okinawa, there is a pickled and fermented tofu called "tofuyo"(豆腐餻). It is made from "Shima-doufu" (an Okinawan variety of large and firm tofu). It is fermented, and matured with koji mold, red koji mold, and awamori.

 

Stinky tofu (臭豆腐 in Chinese, Pinyin: chòudòufu): A soft tofu that has been fermented in a unique vegetable and fish brine. The blocks of tofu smell strongly of certain pungent cheeses, and are described by many as rotten and fecal.[citation needed] Despite its strong odor, the flavor and texture of stinky tofu is appreciated by aficionados, who describe it as delightful. The texture of this tofu is similar to the soft Asian tofu from which it is made. The rind that stinky tofu develops from frying is said to be especially crisp, and is usually served with soy sauce, sweet sauce, or hot sauce.

 

DRIED TOFU

Two kinds of dried tofu are produced in Japan. They are usually rehydrated (by being soaked in water) prior to consumption. In their dehydrated state they do not require refrigeration.

 

FRIED

With the exception of the softest tofus, all forms of tofu can be fried. Thin and soft varieties of tofu are deep fried in oil until they are light and airy in their core 豆泡 dòupào, 豆腐泡 dòufupào, 油豆腐 yóudòufu, or 豆卜 dòubǔ in Chinese, literally "bean bubble," describing the shape of the fried tofu as a bubble).

Tofus such as firm Asian and dòu gān (Chinese dry tofu), with their lower moisture content, are cut into bite-sized cubes or triangles and deep fried until they develop a golden-brown, crispy surface (炸豆腐 in Chinese, zhádòufu, lit. "fried tofu"). These may be eaten on their own or with a light sauce, or further cooked in liquids; they are also added to hot pot dishes or included as part of the vegetarian dish called luohan zhai. This deep fried tofu is also called Atsuage (厚揚げ) or Namaage (生揚げ) in Japan. The thinner variety is called Aburaage (油揚げ) which develops a tofu pouch when fried that is often used for Inari-sushi.

 

FROZEN

Thousand layer tofu (千葉豆腐, 凍豆腐 dòngdòufu or 冰豆腐 bīngdòufu in Chinese, literally "thousand layer tofu" or "frozen tofu"): By freezing tofu, the large ice crystals that develop within the tofu result in the formation of large cavities that appear to be layered. The frozen tofu takes on a yellowish hue in the freezing process. Thousand layer tofu is commonly made at home from Asian soft tofu though it is also commercially sold as a specialty in parts of Taiwan. This tofu is defrosted, and sometimes pressed to remove moisture, prior to use.

 

Koya-dofu (kōya-dōfu, 高野豆腐 in Japanese): The name comes from Mount Koya, a center of Japanese Buddhism famed for its shōjin ryōri, or traditional Buddhist vegetarian cuisine. It is sold in freeze-dried blocks or cubes in Japanese markets. Since it is dried, it can be preserved for long term. It must be soaked in water before eating, and is typically simmered in dashi, sake or mirin and soy sauce. In shōjin ryōri, vegetarian kombu dashi, made from seaweed, is used. When prepared in the usual manner, it has a spongy texture and mild sweet and savory flavor (the taste and flavor depend on what soup or cooking stock it was simmered in). A similar form of freeze-dried tofu, in smaller pieces, is found in instant soups (such as miso soup), in which the toppings are freeze-dried and stored in sealed pouches.

 

BYPRODUCTS OF TOFU PRODUCTION

Tofu production creates some edible byproducts. Food products are made from the protein-oil film, or "skin," which forms over the surface of boiling soy milk in an open shallow pan. The leftover solids from pressing soy milk are called okara.

 

TOFU SKIN

Tofu skin is produced through the boiling of soy milk, in an open shallow pan, thus producing a film or skin composed primarily of a soy protein-lipid complex on the liquid surface. The films are collected and dried into yellowish sheets known as soy milk skin (腐皮, fǔpí in Chinese; 湯葉, yuba in Japanese). Its approximate composition is : 50–55% protein, 24–26% lipids (fat), 12% carbohydrate, 3% ash, and 9% moisture.

 

The skin can also be bunched up to stick form and dried into something known as "tofu bamboo" (腐竹, fǔ zhú in Chinese; phù trúc in Vietnamese; kusatake, Japanese), or myriad other forms. Since tofu skin has a soft yet rubbery texture, it is folded or shaped into different forms and cooked further to imitate meat in vegan cuisine.

 

Some factories dedicate production to tofu skin and other soy membrane products.

 

OKARA

Okara (from the Japanese, おから, okara; known as 雪花菜, xuěhuācài, in Chinese, lit. "snowflake vegetable"; 豆腐渣, dòufuzhā, also Chinese, lit. "tofu sediment/residue"; and 콩비지, kongbiji, in Korean), is a tofu by-product, sometimes known in the west as "soy pulp" or "tofu lees", consisting of the fiber, protein, and starch left over when soy milk has been extracted from ground soaked soybeans. Although it is mainly used as animal feed in most tofu producing cultures, it is sometimes used in Japanese and Korean cuisines, such as in the Korean stew kongbiji jjigae (콩비지찌개). It is also an ingredient for vegetarian burgers produced in many western nations.

 

NON-TOFU "TOFUS"

Due to their Asian origins and their textures, many food items are called "tofu" even though their production processes are not technically similar. For instance, many sweet almond tofus are actually gelatinous desserts hardened using agar or gelatin. As well, some foods such as Burmese tofu are not coagulated from the "milk" of the legume but rather set in a manner similar to soft polenta, Korean muk, or the jidou liangfen of Yunnan province of Southwest China.

 

NON-TOFU SWEETS

The "almond tofu" (Chinese: 杏仁豆腐 xìngrén dòufu; Japanese: annindōfu) is a milky white and gelatinous resembling tofu, but does not use soy products or soy milk and is hardened with agar. A similar dessert made with coconut milk or mango juices might occasionally be referred to as "coconut tofu" or "mango tofu", though such names are also given to hot dishes that use soy tofu and coconut or mango in the recipe.

 

EGG TOFU

Egg tofu (ja) (Japanese: 玉子豆腐, 卵豆腐, tamagodōfu) (Chinese: 蛋豆腐, dàn dòufu; often called 日本豆腐, rìbĕn dòufu, lit. "Japan bean curd") is the main type of savory flavored tofu. Whole beaten eggs are combined with dashi, poured into molds, and steamed in a steamer (cf. chawanmushi). The tofu has a pale golden color that can be attributed to the addition of egg and, occasionally, food coloring. This tofu has a fuller texture and flavor than silken tofu, which can be attributed to the presence of egg fat and protein. Plain "dried tofu" can be flavored by stewing in soysauce (滷) to make soy-sauce tofu. It is quite common to see tofu sold in market in this soy-sauce stewed form.

 

SESAME TOFU

The goma-dōfu (ja) is made by grinding sesame into a smooth paste, combining with liquid and kudzu starch, and heating until curdling occurs. It is often served chilled as hiyayakko.

 

PEANUT TOFU

In Okinawa, Japan, the jīmāmi-dōfu (ja) is made in a process similar to the sesame tofu. A peanut milk (made by crushing raw peanuts, adding water and straining) is combined with starch (usually sweet potato starch known locally as umukuji　or umukashi (芋澱粉?)) and heating until curdling occurs.

 

The Chinese equivalent is the 落花生豆腐 luòhuāshēng dòufu.

 

BURMESE TOFU

Burmese tofu (to hpu in Burmese) is a type of legume product made from besan (chana dal) flour; the Shan variety uses yellow split pea flour instead. Both types are yellow in color and generally found only in Myanmar, though the Burman variety is also available in some overseas restaurants serving Burmese cuisine.

 

Burmese tofu may be fried as fritters cut in rectangular or triangular shapes. Rice tofu, called hsan to hpu (or hsan ta hpo in Shan regions) is made from rice flour (called hsan hmont or mont hmont) and is white in color, with the same consistency as yellow Burmese tofu when set. It is eaten as a salad in the same manner as yellow tofu.

 

PREPARATION

Tofu has very little flavor or smell on its own. Consequently, tofu can be prepared either in savory or sweet dishes, acting as a bland background for presenting the flavors of the other ingredients used. As a method of flavoring it is often marinated in soy sauce, chilis, sesame oil, etc.

 

EASTERN METHODS

In Asian cooking, tofu is eaten in myriad ways, including raw, stewed, stir-fried, in soup, cooked in sauce, or stuffed with fillings. The idea of using tofu as a meat substitute is not common in East Asia. Many Chinese tofu dishes such as jiācháng dòufu (家常豆腐) and mápó dòufú (麻婆豆腐) include meat.

 

LIGHTLY FLVORED

In Japan, a common lunch in the summer months is hiyayakko (冷奴), silken or firm Asian tofu served with freshly grated ginger, green onions, or katsuobushi shavings with soy sauce. In the winter, tofu is frequently eaten as "yudofu," which is simmered in a claypot with some vegetables (ex:chinese cabbage, green onion etc.) using konbu dashi.

 

In Chinese cuisine, Dòuhuā (豆花) is served with toppings such as boiled peanuts, azuki beans, cooked oatmeal, tapioca, mung beans and a syrup flavored with ginger or almond. During the summer, "dòuhuā" is served with crushed ice; in the winter, it is served warm. And also, in many parts of China, fresh tofu is similarly eaten with soy sauce or further flavored with katsuobushi shavings, century eggs (皮蛋 pídàn), and sesame seed oil.

 

In Korean cuisine, dubu gui (두부구이) consists of pan fried cubes of firm tofu, seasoned with soy sauce, garlic, and other ingredients. Cubes of cold, uncooked firm tofu seasoned with soy sauce, scallions, and ginger, prepared in a manner similar to the Japanese hiyayakko, are also enjoyed. The popular bar food, or anju (안주), called dubu kimchi (두부김치), features boiled, firm tofu served in rectangular slices around the edges of a plate with pan fried, sautéed or freshly mixed kimchi (김치) in the middle.

 

In the Philippines, the sweet delicacy taho is made of fresh tofu with brown sugar syrup and sago. The Malaysian version of taho or douhua is called tofufa. Warm soft tofu is served in "slices" (due to being scooped using a flat spoon from a wooden bucket) in a bowl with either pandan-flavored sugar syrup or palm sugar syrup.

 

In Vietnam, dòuhuā is pronounced đậu hủ. This variety of soft tofu is made and carried around in an earthenware jar. It is served by being scooped into a bowl with a very shallow and flat spoon, and eaten with either powdered sugar and lime juice or with a ginger-flavored syrup. It is generally eaten hot, even during summer.

 

FRIED

A common cooking technique in many parts of East and Southeast Asia involves deep frying tofu in vegetable oil, sunflower oil, or canola oil with varied results. In Indonesia, it is usually fried in palm oil. Although tofu is often sold preprocessed into fried items, pre-fried tofu is seldom eaten directly and requires additional cooking. Depending on the type of tofu used, the texture of deep fried tofu may range from crispy on the outside and custardy on the inside, to puffed up like a plain doughnut. The former is usually eaten plain in Chinese cuisine with garlic soy sauce, while the latter is either stuffed with fish paste to make Yong Tau Foo or cooked in soups. In Taiwan, fried tofu is made into a dish called "A-gei", which consists of a fried aburage tofu package stuffed with noodles and capped with surimi.

 

In Japan, cubes of lightly coated and fried tofu topped with a kombu dashi-based sauce are called agedashi-dofu (揚げ出し豆腐). Soft tofu that has been thinly sliced and deep fried, known as aburage in Japan and yubu (유부) in Korea, is commonly blanched, seasoned with soy sauce and mirin and served in dishes such as kitsune udon. Aburage is sometimes also cut open to form a pocket and stuffed with sushi rice; this dish is called inarizushi (稲荷寿司) and is also popular in Korea, where it is called yubu chobap (유부초밥). In Indonesia, tofu is called tahu, and the popular fried tofu is tahu goreng, tahu isi and tahu sumedang.

 

SOUPS, STEWS, AND BRAISED DISHES

A spicy Sichuan preparation using firm Asian tofu is mápó dòufu (麻婆豆腐). This involves braised tofu in a beef, chili, and a fermented bean paste sauce. A vegetarian version is known as málà dòufu (麻辣豆腐)[citation needed].

 

Dried tofu is usually not eaten raw but first stewed in a mixture of soy sauce and spices.[citation needed] Some types of dried tofu are pre-seasoned with special blends of spices, so that the tofu may either be called "five spice tofu" (五香豆腐 wǔxiāng dòufu) or "soy sauce stewed tofu" (鹵水豆腐 lǔshuǐ dòufu). Dried tofu is typically served thinly sliced with chopped green onions or with slices of meat for added flavor. Most dried tofu is sold after it has been fried or pre-stewed by tofu vendors.

 

Soft tofu can also be broken up or mashed and mixed with raw ingredients prior to being cooked. For example, Japanese ganmodoki is a mixture of chopped vegetables and mashed tofu. The mixture is bound together with starch and deep fried. Chinese families sometimes make a steamed meatloaf or meatball dish from equal parts of coarsely mashed tofu and ground pork. In India, tofu is also used as a low fat replacement for paneer providing the same texture with similar taste.

 

Tofu bamboos are often used in lamb stew or in a dessert soup. Tofu skins are often used as wrappers in dim sum. Freeze-dried tofu and frozen tofu are rehydrated and enjoyed in savory soups. These products are often taken along on camping trips since a small bag of these dried tofu can provide protein for many days.

 

Japanese 'miso soup', stocks with miso paste, is frequently made with tofu.

 

In Korean cuisine, soft tofu, called sundubu (순두부), is used to make a thick stew called sundubu jjigae (순두부 찌개). Firm, diced tofu often features in the staple stews doenjang jjigae (된장 찌개) and kimchi jjigae (김치

찌개).

 

SMOKED

At Qufu, the home town of Confucius, smoked tofu is a popular dish.

 

BACEM

Bacem is a method of cooking tofu originating from Java, Indonesia. The tofu is boiled in coconut water, mixed with lengkuas (galangal), Indonesian bay leaves, coriander, shallot, garlic, tamarind and palm sugar. After the spicy coconut water has completely evaporated, the tofu is fried until it is golden brown. The result is sweet, spicy, and crisp. This cooked tofu variant is commonly known as tahu bacem in Indonesian. Tahu bacem is commonly prepared along with tempeh and chicken.

 

AS FLAVORING

Pickled tofu is commonly used in small amounts together with its soaking liquid to flavor stir-fried or braised vegetable dishes (particularly leafy green vegetables like water spinach). It is often eaten directly as a condiment with rice or congee.

 

WESTERN METHODS

Generally, the firmer styles of tofu are used for kebabs, mock meats, and dishes requiring a consistency that holds together, while the softer styles can be used for desserts, soups, shakes, and sauces.

 

Firm western tofus can be barbecued since they will hold together on a barbecue grill. These types of tofu are usually marinated overnight as the marinade does not easily penetrate the entire block of tofu (techniques to increase penetration of marinades are stabbing repeatedly with a fork or freezing and thawing prior to marinating). Grated firm western tofu is sometimes used in conjunction with TVP as a meat substitute. Softer tofus are sometimes used as a dairy-free or low-calorie filler. Silken tofu may be used to replace cheese in certain dishes (such as lasagna).

 

Tofu has also been fused into other cuisines in the west, for instance used in Indian-style curries.

 

Tofu and soy protein can be industrially processed to match the textures and flavors to the likes of cheese, pudding, eggs, bacon, etc. Tofu's texture can also be altered by freezing, pureeing, and cooking. In the Americas, Europe, Australia and New Zealand, tofu is frequently associated with vegetarianism and veganism as it is a source of non-animal protein.

 

THREE THEORIES OF ORIGIN

The most commonly held of the three theories of tofu's origin maintains that tofu was invented in northern China around 164 BC by Lord Liu An, a Han Dynasty prince. Although this is possible, the paucity of concrete information about this period makes it difficult to conclusively determine whether Liu An invented the method for making tofu. Furthermore, in Chinese history, important inventions were often attributed to important leaders and figures of the time. In 1960, a stone mural unearthed from an Eastern Han dynasty tomb provided support for the theory of Han origin of tofu, however some scholars maintained that the tofu in Han dynasty was rudimentary, and lacked the firmness and taste of real tofu.

 

Another theory states that the production method for tofu was discovered accidentally when a slurry of boiled, ground soybeans was mixed with impure sea salt. Such sea salt would probably have contained calcium and magnesium salts, allowing the soy mixture to curdle and produce a tofu-like gel. This may have possibly been the way that tofu was discovered, since soy milk has been eaten as a savory soup in ancient as well as modern times. Its technical plausibility notwithstanding, there is little evidence to prove or disprove that tofu production originated in this way.

 

The last group of theories maintains that the ancient Chinese learned the method for the curdling of soy milk by emulating the milk curdling techniques of the Mongolians or East Indians. For, despite their advancement, no technology or knowledge of culturing and processing milk products existed within ancient Chinese society. (They did not seek such technology, probably because of the Confucian taboo on fermented dairy products and other so-called "barbarian foodstuffs".) The primary evidence for this theory lies with the etymological similarity between the Chinese term for Mongolian fermented milk (rufu, which literally means "milk curdled") and the term doufu ("beans curdled") or tofu. Although intriguing and possible, there is no evidence to substantiate this theory beyond the point of academic speculation.

 

HISTORY

IN ASIA

Tofu originated in ancient China, although little else is known about the exact historic origins of tofu and of its method of production.

 

The theory that tofu was invented by Lord Liu An of Huainan in about 164 BC (early Han dynasty) has steadily lost favor among most scholars in China and abroad since the 1970s. The claim concerning Liu An was first made by Zhu Xi during the Song dynasty (960-1127 AD) - roughly 1,000 years after the supposed invention.

 

The theory that tofu-making is shown in a mural incised on a stone slab in Han Tomb No. 1, at Da-hu-ting, Mixian, Henan province attracted much attention after about 1990. Yet it too has lost favor because (1) no step of cooking the soy puree is shown in the mural, and (2) when Chinese food historians tried to make tofu without cooking the puree, the result was a tiny amount of unpalatable material.

 

Thus, while there are many theories regarding tofu's origins, historical information is scarce enough as to relegate the status of most theories to either speculation or legend. Like the origins of cheese and butter, the exact origin of tofu production may never be known or proven. The historical era starts in the year 965 AD (early Song dynasty) with the Qing Yilu by Tao Ku.

 

What is known is that tofu production is an ancient technique. Tofu was widely consumed in ancient China, and techniques for its production and preparation were eventually spread to many other parts of Asia.

 

Its development likely preceded Liu An, as tofu is known to have been a commonly produced and consumed food item in China by the 2nd century BC. Although the varieties of tofu produced in ancient times may not have been identical to those of today, descriptions from writings and poetry of the Song and Yuan Dynasty show that the production technique for tofu had already been standardized by then, to the extent that they would be similar to tofu of contemporary times.

 

In China, tofu is traditionally used as a food offering when visiting the graves of deceased relatives. It is claimed that the spirits (or ghosts) have long lost their chins and jaws, and that only tofu is soft enough for them to eat. Before refrigeration was available in China, tofu was often only sold during the winter time, due to the tofu not spoiling in the colder weather. During the warmer months, any leftover tofu would be spoiled if left for more than a day. Chinese war hero Guan Yu used to be a tofu maker before he enlisted in the army. Chinese martial arts expert and hero, Yim Wing-chun, was a celebrated tofu maker in her village. (Tofu as such plays a part in the 1994 movie about her life, Wing Chun.)

 

Tofu and its production technique were subsequently introduced into Korea and then Japan in the Nara period (late 8th century) as well as other parts of East Asia. The earliest document of tofu in Japan shows that the dish was served as an offering at the Kasuga Shrine in Nara in 1183. The book Tofu Hyakuchin (豆腐百珍 Dòufu Bǎizhēn), published in the Edo period, lists 100 recipes for cooking tofu.

 

The rise in acceptance of tofu likely coincided with that of Buddhism as it is an important source of proteins in the religion's vegetarian diet. Since then, tofu has become a staple in many countries, including Vietnam, Thailand, and Korea, with subtle regional variations in production methods, texture, flavor, and usage.

 

In Southeast Asia, tofu was introduced to the region by Chinese immigrants from sea-faring Fujian province, evident from the fact that many countries in Southeast Asia refer to tofu by the Min Nan Chinese pronunciations for either soft and firm tofu, or "tāu-hū" and "tāu-goan" respectively. In Indonesia, Malaysia, Singapore, Thailand and the Philippines, tofu is widely available and used in many local dishes. Tofu is called tahu in Indonesia, Indonesian dishes such as, tahu sumbat, taoge tahu, asinan, siomay and some curries, are often add slices of tofu as ingredients. In addition, tahu goreng, tahu isi and tahu sumedang are the popular fried tofu snacks. Tofu is called tauhu in Malaysia and Singapore. The Malaysian and Singaporean Indians use tofu in their cuisine such as Indian mee goreng, rojak pasembor. The strait peranakan cuisine often uses tofu, such as mee kari Penang, and laksa. The makers of tofu in these countries were originally the Chinese but tofu now is made by non-Chinese as well. Indonesia, Thailand, Malaysia and the Philippines are major producers of tofu and have plants located within many municipalities. However, Singapore imports its tofu from its neighboring country, Malaysia.

 

Tofu in the Philippines is essential to the daily diet, as taho, widely eaten as breakfast, or tokwa (a dry fried variation), which is a staple or alternative to meat in main meals, and in numerous regional dishes. Tofu was introduced to the archipelago in the 10th to 13th centuries by Song Chinese mariners and merchants, along with many different foods which had become staples of the Philippine diet. The use and production of tofu were first limited to urban centers with influential Chinese minorities, such as Cebu or Tondo, but were quickly spread to even remote native villages and islands, long before the Spanish arrival in the 17th century.

 

IN THE WEST

Benjamin Franklin was the first American to mention tofu in a 1770 letter to John Bartram. Franklin, who discovered it during a trip to London, included a few soybeans and referred to it as "cheese" from China. The first tofu company in the United States was established in 1878. In 1908 Li Yuying, a Chinese anarchist and a vegetarian with a French degree in agriculture and biology, opened a soy factory, the Usine de la Caséo-Sojaïne, which was the world's first soy dairy and the first factory in France to manufacture and sell beancurd. However tofu was not well known to most Westerners before the middle of the 20th century. With increased cultural contact between the West and East Asia and growing interest in vegetarianism, knowledge of tofu has become widespread. Numerous types of pre-flavored tofu can be found in many supermarket chains throughout the West. It is also used by many vegans and vegetarians as a means to gain protein without the consumption of meat products.

 

NUTRITION AND CHINESE MEDICINE CLAIMS

TRADITIONAL CHINESE MEDICINE CLAIMS

Tofu is considered a cool agent in Traditional Chinese medicine. It is claimed to invigorate the spleen, replenish qi, moisture and cool off Yang vacuity, and to detoxify the body. However, there is no scientific evidence supporting neither such claims, nor their implied notions.

 

FUNCTIONS

In Chinese traditional medicine, tofu is suitable for those who are weak, malnourished, deficient in blood and qi; is suitable for old, slim or otherwise; suitable for those with high fat content in blood, high cholesterol, overweight, and with hardened blood vessels; suitable for people with diabetes; for mothers with low breast milk supply; for children and young adults; for those with inflamed respiratory tract, with phlegm, coughing and asthma. Tofu is also suited for people of old age; it is recommended to eat with liquor, since tofu contains cysteine, which can speed up the detoxification of alcohol in the body, and lessen the harm done to the liver, protecting the liver.

 

PROTEIN

Tofu is relatively high in protein, about 10.7% for firm tofu and 5.3% for soft "silken" tofu with about 5% and 2% fat respectively as a percentage of weight.

 

In 1995, a report from the University of Kentucky, financed by Solae, concluded that soy protein is correlated with significant decreases in serum cholesterol, Low Density Lipoprotein LDL (″bad cholesterol″) and triglyceride concentrations. However, High Density Lipoprotein HDL (″good cholesterol″) did not increase. Soy phytoestrogens (isoflavones: genistein and daidzein) absorbed onto the soy protein were suggested as the agent reducing serum cholesterol levels. On the basis of this research, PTI, in 1998, filed a petition with Food and Drug Administration for a health claim that soy protein may reduce cholesterol and the risk of heart disease.

 

The FDA granted this health claim for soy: "25 grams of soy protein a day, as part of a diet low in saturated fat and cholesterol, may reduce the risk of heart disease." For reference, 100 grams of firm tofu coagulated with calcium sulfate contains 8.19 grams of soy protein. In January 2006, an American Heart Association review (in the journal Circulation) of a decade-long study of soy protein benefits showed only a minimal decrease in cholesterol levels, but it compared favorably against animal protein sources.

 

ALLERGIES

Because it is made of soy, individuals with allergies, particularly those allergic to legumes, should not consume tofu.

 

WIKIPEDIA

Miakoda means "Power of the Moon."

He's the first wolf I've ever worked with, and though he's not massive, he is certainly beautiful to behold! I have created this headdress as more than just a skin with some leather string tied to it: It is built to be functional, sturdy, and beautiful. Also feels good to know that this wolf was not taken from the wild by means of hunting or trapping.

  

Miakoda was stuck by a car up in Canada and sold to furrier in the USA which later went out of business. I got him at an auction in pretty rough shape: Several holes in his right flank and just behind one ear, as well as scrapes on his left side from where he fell onto the pavement after the impact had to be sewn up. Because he fell on his left side after being struck, most of the skin on that side of his face was smooshed together and the nose was pretty badly indented. Likewise, his ears were pretty mangled, so I had to rehydrate, treat, and re-shape the whole face over a hand-molded form in order to achieve the more lifelike appearance it has today. The process requires skill and patience.

 

Unfortunately, I was not able to fix all of the wolf's flaws. There are a few tiny bald spots on his ears and face, as well as some slightly weaker guard hairs under his left forearm, but these are hardly noticeable unless you're staring right at them.

 

Nonetheless, he has some of the softest, most luxurious fur of any canid I've worked with yet. The guard hairs on his back are about 4" long, and the underfur is thick and warm to the touch. You cannot see any of the holes from the fur side of the pelt.

 

He is mostly light gray-brown with white sides and a black line running down the center of his back. There is also a lovely black V just behind his shoulders. His face is accented by tawny red and dark gray markings whith lighter gray highlights around his eyes.

  

The whole skin is backed by a single piece of midnight black felt, from the base of the tail to the tip of the nose. The felt protects the skin from damage and hides the scrape marks and stitched-up areas from view. The leather is supple and professionally treated so that it drapes effortlessly over the wearer's body.

 

Only the eye-holes are left uncovered so that you can tie the wolf's face over your own like a mask. There are two strips of recycled black leather on either side of the face so you can tie it behind your head or under your chin.

 

From the tip of the nose to the tip of his tail, this wolf is about 64" long, and about 22" in width at the widest point. Face is 6.5" in width across the eyes.

 

I dreamed that I was crying as I wore this, and the tears began to flow down the wolf's nose. When they started to fall to the ground, they turned to little moonstone-like gems and sunk into the earth. Silver trees sprouted up and grew up around my legs, holding me to the earth. I woke up then because I could not move.

 

This is the second time I've had a dream about one of my skin headdresses. The other was a dream about my coywolf, pictured earlier in my stream. It occurred while I was still toying with the idea of making headdresses, and in the dream I was walking through the halls of my old high school as if saying farewell. I was wearing a coyote skin, except that the skin was red. I had no idea at the time that red coyotes even existed, so imagine my surprise when I found one a week later that looked JUST like the one from the dream.

 

I found another antique wolf pelt on eBay, in pretty rough condition. The seller wanted about $100.00 for it. When I showed him a picture of this headdress, he immediately dropped the price down to $60.00 and told me to buy it now. I am going to make that one into a headdress as well. I'm hoping I can keep one of these for myself some time; I want to wear it to Burning Man this summer, but so far, I have not found one that really suits me.

 

In the same auction that I got Miakoda at, I also got a silver coywolf and a black fox. The fox is complete, but not photographed. I will work on the coywolf when I get back. I am most optimistic about the coywolf because I love the feel I get while looking at it. I feel as thought they still have personalities even after death.

 

Per my personal policies and beliefs, I cannot buy pelts from fur farms or hunters/trappers. Those at the auction were from a fur company that had gone out of business. The one on ebay was antique. I can accept pelts for free, and I sometimes trade for supplies or completed art, but supporting the killing of such a beautiful animal is beyond me.

 

This photo was taken by my boyfriend, Jake, and edited by me. After seeing his fantastic artistic and photographic potential, Jake has inherited my old Canon Rebel from me, and will soon have a flickr account of his own. Aside from the fact that I simply love him, the act of passing on my old camera was meant to be oddly spititual, though rather unceramonious. I always had intended to sell it, but I believe that I have done something far better by simply passing it on to a fellow artist. If you have an old camera sitting around, I would suggest you do the same thing. It feels fantastic. Not even $300.00 can make you feel as good as knowing that you've just opened up a whole world of potential to someone new!

     

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Any unauthorized use of this image is illegal and strictly prohibited.

If you wish to use this image, you are required by law to contact me for permission first: lionheart09@comcast.net

When I found my PBN sets in December of last year, this is the first set I wanted to complete but I couldn't find the paints, so I instead worked on Seaside Fury (in my paint-by-number set). I later found the paints (there had been a mix-up) but they were worthless except for the orange. However, they were invaluable in being a guide for what colors to mix.

I had a lot of problems with this set, but I learned a lot too so it was worth it. First of all, I started this set in oil paints even though it is actually an acrylic paints set, because at the time I had just done some acrylic paintings and had a hard time so I wanted to use oil paints. The darkest brown (almost black) on these panels is oil, as is the next darkest brown and the medium brown. Next I used a standard orange and a spring green. The problem is that these were not the right shades and I didn't know how much it mattered. They didn't look right, so at that point I put the panels away. They now became another set that I completed over 20 years later.

When I now finally found the acrylic paints, I tried to rehydrate all of them but only the orange was usable. That actually turned out to be a lifesaver for two reasons. First of all, the paint is good quality so that it doesn't dry out too quickly and I could paint big pieces quickly and easily, and second, it gave me the encouragement I needed to think that I could complete the paintings.

Then I went on my first shopping trip for acrylic paints. I found the lovely red and some greens, browns, blues, yellows and antique white. I mixed the greens and browns and was satisfied with the shades until I started painting. They were blotchy! I didn't understand what was wrong until I read the bottles. Some of the paints were matte and some were gloss. I hadn't noticed that at the store; I had been just looking at the names of the colors and the shades. So I had to do some remixing, all in matte colors. I might have had to go back to the store to get more browns and greens to make the right shades, but I know I made a special trip to look at colors for the sky. I didn't try to match the original blue. I thought it was too true blue and I didn't like it. I really like the shade of blue I mixed for the sky and the water.

I am glad these panels don't expand much when clicked on because of my mistakes, but overall I think they are lovely. I bought the set again from ebay and when I paint the panels, they will be in all acrylic with consistent colors.

FOV: 6" wide.

 

This experiment demonstrates the shift in color from yellow-green to blue-green of minerals containing the uranyl ion in conjunction with carbonates.

 

Uranyl nitrate was combined with NaCl and recrystallized on the glass rod. Behind it is a specimen of meta-autunite from the Daybreak Mine in Spokane WA, USA. Meta-autunite is a uranyl phosphate mineral.

 

Uranyl nitrate solution (0.25M) was combined with a sodium carbonate solution (1.25M) and was used to rehydrate some DAP Plaster of Paris mix which was set in a square mold.

 

Initially (when still wet), there was no fluorescence but after the calcium sulfate re-hydrated (and the mix produced CO2? bubbles), the resulting plaster fluoresced a bright blue-green, typical of carbonate based uranyl minerals. Behind the plaster square is a specimen with a coating of andersonite from Yellow Cat Mesa in Grant County UT, USA. Andersonite is a hydrated sodium calcium uranyl carbonate.

 

See:

en.wikipedia.org/wiki/Andersonite

rruff.info/uploads/CM31_167.pdf

 

Contains:

Andersonite (FL Blue-green >BL/UVabc)

Meta Autunite (FL Yellow-green >BL/UVabc)

 

Shown under UVa light.

 

Key:

WL = White light (halogen + LED)

FL = Fluoresces

PHOS = Phosphorescent

Blue = 450nm,

UVa = 368nm (LW), UVb = 311nm (MW), UVc = 254nm (SW)

'>' = "stimulated by:", '!' = "bright", '~' = "dim"

 

Uranyl Based Fluorescence

6Nov2015

 

Much appreciation to Gordon Czop for the uranyl nitrate.

 

Series best viewed in Light Box mode using Right and Left arrows to navigate.

Photostream best viewed in Lightbox mode (in the dark).

 

18 Watt Triple Output UV lamp from Polman Minerals - Way Too Cool UV lamps

Fasciatus is an Australian species that is very similar to this one. The slightly hairy trumpets are a deep purple shade when young and they dry out to become hard and tough. They rehydrate in rain and last for several weeks, unlike the more common white to orange Lenin's species found locally.

See ... en.wikipedia.org/wiki/Panus_fasciatus

Today 22 Jan 2007, the vet rehydrated Moket with shots. Moket had stopped eating for nearly 3 days. Today Moket licks some Vanilla icecream. A dented health...

Got a call this morning that someone had found a dead momma possum that got hit by a car down the road from us that still had some live babies. Only two survivors. There were at least 5 others that had been picked apart by buzzards :( There's a girl that weighs 63 grams and a boy that weighs 61 grams. Trying to rehydrate and get them to eat a little. They're still scared.

 

Rehydrated

Nelumbo nucifera, also known as sacred lotus, Indian lotus, or simply lotus, is one of two extant species of aquatic plant in the family Nelumbonaceae. It is sometimes colloquially called a water lily, though this more often refers to members of the family Nymphaeaceae.

 

Lotus plants are adapted to grow in the flood plains of slow-moving rivers and delta areas. Stands of lotus drop hundreds of thousands of seeds every year to the bottom of the pond. While some sprout immediately and most are eaten by wildlife, the remaining seeds can remain dormant for an extensive period of time as the pond silts in and dries out. During flood conditions, sediments containing these seeds are broken open, and the dormant seeds rehydrate and begin a new lotus colony.

 

Under favorable circumstances, the seeds of this aquatic perennial may remain viable for many years, with the oldest recorded lotus germination being from seeds 1,300 years old recovered from a dry lakebed in northeastern China. Therefore, the Chinese regard the plant as a symbol of longevity.

 

It has a very wide native distribution, ranging from central and northern India (at altitudes up to 1,400 m or 4,600 ft in the southern Himalayan), through northern Indochina and East Asia (north to the Amur region; the Russian populations have sometimes been referred to as "Nelumbo nucifera, also known as sacred lotus, Indian lotus, or simply lotus, is one of two extant species of aquatic plant in the family Nelumbonaceae. It is sometimes colloquially called a water lily, though this more often refers to members of the family Nymphaeaceae.

 

Lotus plants are adapted to grow in the flood plains of slow-moving rivers and delta areas. Stands of lotus drop hundreds of thousands of seeds every year to the bottom of the pond. While some sprout immediately and most are eaten by wildlife, the remaining seeds can remain dormant for an extensive period of time as the pond silts in and dries out. During flood conditions, sediments containing these seeds are broken open, and the dormant seeds rehydrate and begin a new lotus colony.

 

Under favorable circumstances, the seeds of this aquatic perennial may remain viable for many years, with the oldest recorded lotus germination being from seeds 1,300 years old recovered from a dry lakebed in northeastern China. Therefore, the Chinese regard the plant as a symbol of longevity.

 

It has a very wide native distribution, ranging from central and northern India (at altitudes up to 1,400 m or 4,600 ft in the southern Himalayan), through northern Indochina and East Asia (north to the Amur region; the Russian populations have sometimes been referred to as "Nelumbo komarovii"), with isolated locations at the Caspian Sea. Today, the species also occurs in southern India, Sri Lanka, virtually all of Southeast Asia, New Guinea, and northern and eastern Australia, but this is probably the result of human translocations. It has a very long history (c. 3,000 years) of being cultivated for its edible seeds and is commonly cultivated in water gardens. It is the national flower of India and Vietnam.

 

Names

Nelumbo nucifera is also known as Egyptian bean.

 

Classification

The lotus is often confused with the true water lilies of the genus Nymphaea, in particular N. caerulea, the "blue lotus." In fact, several older systems, such as the Bentham & Hooker system (which is widely used in the Indian subcontinent), refer to the lotus by its old synonym, Nymphaea nelumbo.

 

While all modern plant taxonomy systems agree that this species belongs in the genus Nelumbo, the systems disagree as to which family Nelumbo should be placed in or whether the genus should belong in its own unique family and order. According to the APG IV system, N. nucifera, N. lutea, and their extinct relatives belong in Proteales with the protea flowers due to genetic comparisons. Older systems, such as the Cronquist system, place N. nucifera and its relatives in the order Nymphaeles based on anatomical similarities. According to the APG IV classification, the closest relatives of Nelumbo include the sycamores (Platanaceae).

 

Botany

The lotus roots are planted in pond or river bottom soil, while the leaves float on the water's surface or are held well above it. The leaf stalks (petioles) can be up to 200 cm (6 ft 7 in) long, allowing the plant to grow in water to that depth, The peltate leaf blade or lamina can have a horizontal spread of 1 m (3 ft 3 in). The leaves may be as large as 80 cm (31 in) in diameter.

 

Flower

The flowers are usually found on thick stems rising several centimeters above the leaves. They are showy and grow up to 30 cm (12 in) in diameter, but fourteen inches (35 centimeters) has been frequently reported.

 

Some cultivated varieties have extraordinary numbers of petals. For example, the Chinese variety qian ban lian ("thousand petals lotus") can have between 3000 and 4000 petals in a single blossom and the Japanese variety ohmi myoren ("strange lotus") can have between 2000 and 5000 petals, the greatest number recorded for any species of plant.

 

Researchers report that the lotus has the remarkable ability to regulate the temperature of its flowers within a narrow range, just as humans and other warm-blooded animals do. Roger S. Seymour and Paul Schultze-Motel, physiologists at the University of Adelaide in Australia, found that lotus flowers blooming in the Adelaide Botanic Gardens maintained a temperature of 30–35 °C (86–95 °F), even when the air temperature dropped to 10 °C (50 °F). They suspect the flowers may be doing this to attract cold-blooded insect pollinators. Studies published in the journals Nature and Philosophical Transactions: Biological Sciences in 1996 and 1998 were important contributions in the field of thermoregulation in plants. Two other species known to be able to regulate their temperature include Symplocarpus foetidus and Philodendron selloum. The red tiger lotus is native to West Africa, including Nigeria and Cameroon, and thrives in slow-moving water.

 

Seed

A fertilized lotus flower bears fruit that contains a cluster of 10 to 30 seeds. Each seed is ovoid 1–2.5 cm wide by 1–1.5 cm long with a brownish coat.: 132  Lotus seeds can remain viable after long periods of dormancy. In 1994, a seed from a sacred lotus, dated at roughly 1,300 years old ± 270 years, was successfully germinated.

 

The traditional sacred lotus is only distantly related to Nymphaea caerulea, but possesses similar chemistry. Both Nymphaea caerulea and Nelumbo nucifera contain the alkaloids nuciferine and aporphine.[citation needed]

 

The genome of the sacred lotus was sequenced in May 2013.

 

Cultivation

The sacred lotus grows in water up to 2.5 m (8 ft) deep. The minimum water depth is about 30 cm (12 in). In colder climates, having a deeper water level protects the tubers more effectively, and overall is helpful for better growth and flowering. The sacred lotus germinates at temperatures above 13 °C (55 °F). Most varieties are not naturally cold-hardy, but may readily adapt to living outdoors year-round in USDA hardiness zones 6 through 11 (with some growers having success in zones as low as 4 or 5); the higher the zone's number, the greater the adaptability of the plants. In the growing season, from April to September (in the northern hemisphere), the average daytime temperature needed is 23 to 27 °C (73 to 81 °F). In regions with low light levels in winter, the sacred lotus has a period of dormancy. The tubers are not cold-resistant, if removed from water, and exposed to the air; when kept underwater in soil, the energy-rich tubers can overwinter temperatures below 0 °C (32 °F). If the plants are taken out of the water for wintertime storage (mostly in exceptionally cold climates), the tubers and roots must be stored in a stable, frost-free location, such as a garage, preferably in a cardboard box or container filled completely with vermiculite or perlite. Care must be taken to fully insulate the tubers.

 

Planting

The sacred lotus requires a nutrient-rich and loamy soil. In the beginning of the summer period (from March until May in the northern hemisphere), a small part of rhizome with at least one eye is either planted in ponds or directly into a flooded field. There are several other propagation ways via seeds or buds. Furthermore, tissue culture is a promising propagation method for the future to produce high volumes of uniform, true-to-type, disease-free materials.

 

The first step of the cultivation is to plough the dry field. One round of manure is applied after ten days, before flooding the field. To support a quick initial growth, the water level is relatively low and increases when plants grow. Then a maximum of approximately 4,000 per hectare (1,600/acre) with grid spacing of 1.2 by 2 metres (3 ft 11 in × 6 ft 7 in) are used to plant directly into the mud 10–15 cm (3+7⁄8–5+7⁄8 in) below the soil surface.

 

Harvest

The stolon is ready to harvest two to three months after planting. It must be harvested before flowering. Harvesting the stolon is done by manual labor. For this step, the field is not drained. The stolon is pulled out of the water by pulling and shaking the young leaves in the shallow water.

 

The first leaves and flowers can be harvested three months after planting. Flowers can be picked every two days during summer and every three days during the colder season. Four months after planting, the production of flowers has its climax. The harvest of flowers is usually done by hand for three to four months.

 

Seeds and seed pods can be harvested when they turn black four to eight months after planting. After sun drying for two to three days, they are processed by mechanical tools to separate seed coats and embryos.

 

The rhizomes mature to a suitable stage for eating in approximately six to nine months. Early varieties are harvested in July until September and late varieties from October until March, after the ponds or fields are drained. The large, starch-rich rhizomes are easy to dig out of the drained soil. In small-scale production, they are harvested by hand using fork-like tools. In Japan and on bigger farms, manual labour harvesting is fully replaced by machines.

 

Varieties and cultivars

Lotus varieties have been classified according to their use into three types: rhizome lotus, seed lotus, and flower lotus. Varieties that show more than one of these characteristics are classified by the strongest feature. Regarding production area in China, rhizome lotus has the largest area with 200,000 ha (490,000 acres), followed by seed lotus with 20,000 ha (49,000 acres).

 

Rhizome lotus

Rhizome lotus cultivars produce a higher yield and higher quality rhizomes than seed or flower lotus cultivars. Furthermore, this group grows tall and produces few to no flowers.

 

Cultivars can be classified by harvest time or by the depth of rhizomes into these types:

 

Pre-mature (early) cultivars are harvested before the end of July, serotinous (late) cultivars from September on, and mid-serotinous or mid-matutinal cultivars are in between these harvest times. Using pre-mature cultivars, rhizomes can be harvested earlier and sold for a higher price.

Adlittoral, deep, and intermediate cultivars are distinguished according to the depth in which the rhizomes grow underground. Adlittoral cultivars range from 10 to 20 cm (3.9 to 7.9 in) depth and are often premature. They develop faster due to higher temperatures in surface soil layers. When harvested in July, adlittorals have higher yields than deeper-growing cultivars, but not necessarily when harvested in September. Rhizomes of adlittoral cultivars are crisp and good for frying purposes. Deep cultivars grow more than 40 cm (16 in) deep. They are often serotinous and can harvest high yields. Their rhizomes are starch-rich.

The main popular Nelumbo nucifera cultivars in China are Elian 1, Elian 4, Elian 5, 9217, Xin 1, and 00–01. The average yield of these cultivars is 7.5–15 t/ha (3.3–6.7 tons/acre) of harvest in July and 30–45 t/ha (13–20 tons/acre) of harvest in September. In Australia, the cultivar grown for the fresh rhizome market in Guangdong and Japan, the common rhizome cultivars are Tenno and Bitchu.

 

Seed lotus

The characteristics of seed lotus cultivars are a large number of carpels and seed sets as well as large seeds with better nutritional properties. Roots of these varieties are thin, fibrous, and do not form good rhizomes. The main popular cultivars for seed production in China are Cunsanlian, Xianglian 1, Zilian 2, Jianlian, Ganlian 62, and Taikong 36. The average yield of these cultivars in China is 1.05–1.9 t/ha (0.5–0.8 tons/acre) of dry seeds and weight of thousand seeds between 1,020 and 1,800 g (36 and 63 oz). Green Jade and Vietnam-Red are recommended cultivars for seed production in Australia.

 

Flower lotus

Flower lotus cultivars are used exclusively for ornamental purpose, producing many flowers and the lowest plant height.

 

The seed production of flower lotus is typically poor regarding yield and quality. Flower types differ in the number of petals (single petals, double petals, or multi-petals) and their colours range from single colour in white, yellow, pink, and red to bi-colour, most often of white petals with pink tips or highlights.

 

The flowers are capable of producing ink used by artists such as Morrison Polkinghorne to produce abstract images of the landscapes of southern Asia.

 

One example of a flower lotus is Wanlian. Also known as bowl lotus, wanlians are any miniature cultivars of N. nucifera sized between 5 and 8 centimetres (2.0 and 3.1 in). Bowl lotuses come in various colours and numbers of petals, and they bloom longer than other species of lotus. But together with the rhizome, their seeds are often too small or too hard to be eatable.

 

The sacred lotus may be crossed with the yellow lotus to produce interspecific hybrids. A few varieties have been produced with differing appearances.

 

Farming

About 70% of lotus for human consumption is produced in China. In 2005, the cultivation area in China was estimated at 300,000 hectares (740,000 acres). A majority of lotus production takes place in managed farming systems in ponds or flooded fields like rice.

 

The most widely used system is crop rotation with rice and vegetables. This system is applicable if the propagule (small piece of rhizome) can be planted early in the year. The rhizomes are harvested in July, after which rice can be planted in the same field. Rice is then harvested in October. From November until March, the field stays either free or terricolous vegetables, such as cabbage or spinach, are planted. Alternatively, the vegetable can also be planted after the harvest of the lotus.

 

Another alternative way is not to harvest the lotus rhizome, although it is ripe. A terricolous vegetable is planted between the rhizomes into the drained field. The rhizomes are then harvested next March.

 

A third way is to plant lotus in ponds or fields and raise aquatic animals such as fish, shrimp, or crab in the same field. A more efficient use of the water for both, the aquatic animal and the lotus production has been identified with this planting pattern.

 

Rhizomes

Japanese: 蓮根, romanized: renkon, Korean: 연군 or 蓮根, romanized: yeongun, Hindi: कमल ककड़ी, romanized: kamal kakdi, Telugu: are consumed as a vegetable in Asian countries, extensively in China, Japan, and India, sold whole or in cut pieces, fresh, frozen, or canned. They are fried or cooked mostly in soups, soaked in syrup or pickled in vinegar (with sugar, chili and garlic). Lotus rhizomes have a crunchy texture and are a classic dish at many banquets, where they are deep-fried, stir-fried, or stuffed with meats or preserved fruits. Salads with prawns, sesame oil or coriander leaves are also popular. Fresh lotus root slices are limited by a fast browning rate. Lotus root tea is consumed in Korea.

 

Lotus root is a popular vegetable in Sri Lanka, where it is often cooked in coconut milk gravy. In India, lotus root (also known as kamal kakdi in Hindi) is cooked as a dry curry or sabzi.

 

Japan is one of the primary users of the rhizomes, representing about 1% of all vegetables consumed. Japan grows its own lotus but still must import 18,000 tons of lotus rhizome each year, of which China provides 15,000 tons yearly.

 

Rhizomes contain high amounts of starch (31.2%) without characteristic taste or odor. The texture is comparable to a raw potato. The binding and disintegration properties of isolated Nelumbo starch have been compared with maize and potato starch; Nelumbo starch is shown to be superior as an adjuvant in the preparation of tablets. When dried, N. nucifera is also made into flour, another popular use of this vegetable.

 

Pips

Lotus pip tea is consumed in Korea.

 

Seeds

Fresh lotus seeds (simplified Chinese: 莲子; traditional Chinese: 蓮子; pinyin: liánzǐ; Cantonese Yale: lìhnjí) are nutritious but also vulnerable to microbial contamination, especially fungal infections. Therefore, mostly dry lotus seed-based products are found on the market. Traditional sun baking combined with charcoal processing dries the seeds but results in a loss of nutrients. Freeze-dried lotus seeds have a longer shelf life and maintain original nutrients, while no differences in flavour are found after rehydration compared to fresh lotus seeds.

 

Dry stored lotus seeds are sensitive to moisture and mold infestation; researchers continue to explore new ways to preserve fresh lotus seeds, such as radiation processing.

 

Lotus seeds can be processed into moon cake, lotus seed noodles and food in the forms of paste, fermented milk, rice wine, ice cream, popcorn (phool makhana), and others, with lotus seeds as the main raw material. Traditional Eastern medicine claims that fresh lotus seed wine has thirst-quenching, spleen-healing, and anti-diarrheal advantages after drinking, attributed to unspecified bioactive compounds. Lotus seed tea is consumed in Korea, and lotus embryo tea is consumed in China and Vietnam.

 

Stems

Young lotus stems are used as a salad ingredient in Vietnamese cuisine and as a vegetable ingredient for some soup and curry in Thailand, such as keang som sai bua (Thai: แกงส้มสายบัว, lotus stem sour soup) and keang kati sai bua (แกงกะทิสายบัว, lotus stem in coconut milk curry)

 

In northern and eastern regions of India, the stalk of the flower is used to prepare a soup, kamal gatte ki sabji (Hindi: कमल गट्टे की सब्जी) and an appetizer, kamal kakdi pakode (Hindi: कमल ककडी पकौडे). In South Indian states, the lotus stem is sliced, marinated with salt to dry, and the dried slices are fried and used as a side dish. In Kerala (Malayalam: "താമര") and Tamil Nadu, this end product is called thamara vathal.

 

In the Philippines, an indigenous variety called tukal is used as the main ingredient in dishes with coconut milk. The stems and petals can be bought in markets when in season.

 

Leaves

In China and Korea, lotus leaf tea (Korean: 연잎차, romanized: yeon'ip-cha) is made from the leaves of the lotus. It is also used as a wrap for steaming rice and sticky rice and other steamed dishes in Southeast Asian cuisine, such as lo mai gai in Chinese cuisine or kao hor bai bua (Thai: ข้าวห่อใบบัว), fried rice wrapped in lotus leaf in Thai cuisine.

 

Vietnamese also use lotus leaves to wrap green young rice, cốm, which is eaten in autumn. The leaves impart a unique scent to the soft, moist rice.

 

Flowers

In Korea, lotus flower tea (연꽃차 yeon'kkot-cha) is made from the dried petals of the white lotus.

 

The stamens can be dried and made into a fragrant herbal tea (Chinese: 蓮花 茶; pinyin: liánhuā cha; Cantonese Yale: lìhnfāa chah), or used to impart a scent to tea leaves (particularly in Vietnam). This Vietnamese lotus tea is called trà sen, chè sen, or chè ướp sen.

 

Risks

The petals, leaves, and rhizome can also all be eaten raw, but there is a risk of parasite transmission (e.g., Fasciolopsis buski): it is therefore recommended that they be cooked before eating.

 

Use in water treatment

Nelumbo nucifera shows high potential for usage in wastewater treatment removing polluting compounds and heavy metals. It is able to grow in variable water conditions and in low light intensity. Various studies show the successful use of N. nucifera to counteract water eutrophication. The leaves of the floating lotus reduce sunlight reaching the lower part of the water. This suppresses algae growth in N. nucifera aquatic systems and thus, the oxygen content is up to 20% higher than in other aquatic plant systems. Due to intense agricultural practices, nitrogen and phosphorus pollution are major problems in aquatic systems. N. nucifera is able to assimilate a higher content of phosphorus than aquatic plants currently used for water remediation (such as water hyacinth). It also assimilates nitrogen ("denitrification") and creates a habitat for bacterial growth in the water body. Through rhizofiltration, heavy metals – including arsenic, copper, and cadmium – can be removed efficiently from the water. The results observed are impressive showing 96% of copper and 85% cadmium metals removed after a seven-day incubation period. The accumulation of heavy metals doesn't show morphological symptoms of metal toxicity; however, the rhizome quality for human consumption needs further study.

 

Storage and commercialization

Currently, most rhizomes are consumed fresh, and it is not common to store them due to their poor shelf life performance. This limits export possibilities for low-income production countries in Asia. Rhizomes quickly lose water, oxidation occurs and nutrient composition changes within a short time after harvest. Optimal storage temperatures range between 5 and 8 °C (41 and 46 °F). There are three different approaches to storing rhizomes. By stacking the rhizomes, they are storable and remain fresh for about three weeks. Special stacking with silver sand and soil results in five to six layers that prevent water loss, thus, the rhizome stays fresh for up to two months. However, the method is not suitable for commercialization but rather for home use. Hydrogen sulfide fumigation reduces enzymatic browning and therefore ensures rhizome quality. Dipping the rhizomes in a salt solution prevents oxidation and bacterial reproduction, which allows storage for up to five months and greater export ability. This treatment is related to the high cost and inefficient cleaning process before eating the rhizomes.

 

Use in bioengineering

Nelumbo nucifera contains some thermal-stable proteins that might be useful in protein bioengineering processes. The proteins are characterized by seed longevity used for cell protection and repair under stress. There are also several indications that compounds of N. nucifera are used in drug fabrication in human health research for multiple purposes. Lotus leaves possess hydrophobic characteristics, attributed to a waxy coat that prevents water from adhering to the surface. This attribute has influenced the conception of the "lotus effect" in biomimicry and engineering, guiding the design of materials that resist water and remain self-cleaning. Researchers at the National University of Singapore have utilized the water-repelling structure as inspiration for developing eAir, an aero-elastic sensor capable of detecting subtle pressure changes or other environmental stimuli.

 

Other uses

The distinctive dried seed heads, which resemble the spouts of watering cans, are widely sold throughout the world for decorative purposes and for dried flower arranging.

 

In Asia, the petals are sometimes used for garnish, while the large leaves are used as a wrap for food, not frequently eaten (for example, as a wrapper for zongzi). Lotus leaves are also used to serve food in various cultures.

 

A unique fabric called lotus silk, from the lotus plant fibers, is produced only at Inle Lake, Myanmar, and in Siem Reap, Cambodia. This thread is used for weaving special robes for Buddha images called kya thingan (lotus robe).

 

Chemical composition

The flavonol miquelianin, as well as the alkaloids (+)-(1R)-coclaurine and (−)-(1S)-norcoclaurine, can be found in the leaves of N. nucifera. The plant also contains nuciferine, neferine, and many other benzylisoquinoline alkaloids with medicinal properties.

 

Health properties and nutrients

(December 2017)

 

Lotus root, cooked, no salt

Nutritional value per 100 g (3.5 oz)

Energy278 kJ (66 kcal)

Carbohydrates

16.02 g

Sugars0.50 g

Dietary fiber3.1 g

Fat

0.07 g

Protein

1.58 g

VitaminsQuantity%DV†

Thiamine (B1)11%0.127 mg

Riboflavin (B2)1%0.01 mg

Niacin (B3)2%0.3 mg

Pantothenic acid (B5)6%0.302 mg

Vitamin B617%0.218 mg

Folate (B9)2%8 μg

Choline5%25.4 mg

Vitamin C33%27.4 mg

MineralsQuantity%DV†

Calcium3%26 mg

Iron7%0.9 mg

Magnesium6%22 mg

Manganese10%0.22 mg

Phosphorus11%78 mg

Potassium12%363 mg

Sodium3%45 mg

Zinc3%0.33 mg

Other constituentsQuantity

Water81.42 g

Link to USDA Database entry

Units

μg = micrograms • mg = milligrams

IU = International units

†Percentages are roughly approximated using US recommendations for adults.

 

All parts of Nelumbo nucifera are edible, with the rhizome and seeds being the main consumption parts. Traditionally rhizomes, leaves, and seeds have been used as folk medicines, Ayurveda, Chinese traditional medicine, and oriental medicine. In Chinese medicine, seeds are still used as lian zi xin (蓮子心).

 

Lotus rhizomes and seeds and their processing by-products are widely consumed in Asia, the Americas, and Oceania for high content of physiologically active substances. Especially in China, lotus seeds are popular with a cultural history going back about 3000 years. As early as the Han Dynasty, lotus seeds were already recorded as sweet, astringent, nourishing the heart and kidney in "Shen Nong's Herbal Classic". Nowadays there are 22 varieties for the four known Chinese lines, which are found particularly in Jianning (still called "the town of Jianlian lotus seeds in China") and Guangchang ("the town of white lotus seeds in China").

 

These days the perennial aquatic herb is gaining popularity because of its nutraceutical and historical importance It will be of economic value if the different parts of lotus can be developed as functional food. Because of its special role in human health and richness in nutrients and bioactive substances, the Chinese Ministry of Health approved the use of N. nucifera as both "food and medicine."

 

Rhizomes

The rhizomes are 60–14 cm (23.6–5.5 in) long, 0.5–2.5 cm (0.20–0.98 in) in diameter, yellowish white to yellowish brown, smooth, and with nodes and internodes.

 

Lotus root is a moderate-calorie root vegetable (100 g of root stem provides about 74 calories) and is composed of several vitamins, minerals, and nutrients: 83.80% water, 0.11% fat, 1.56% reducing sugar, 0.41% sucrose, 2.70% crude protein, 9.25% starch, 0.80% fiber, 0.10% ash and 0.06% calcium.[81] 100 g of root provides 44 mg of vitamin C or 73% of daily recommended values (RDA).

 

Lotus rhizome and its extracts have shown diuretic, psychopharmacological, anti-diabetic, anti-obesity, hypoglycemic, antipyretic and antioxidant activities.

 

Seeds

Lotus seeds are mostly oval or spherical, with sizes varying according to varieties. They are generally 1.2–1.8 cm long, with diameters ranging from 0.8 to 1.4 cm and a weight of 1.1–1.4 g. After lotus seeds have been decorticated and peeled, they are edible and rich in nutrients and can be dried for storage. Their nutritional values can differ due to culture environments and varieties.

 

Not only do these seeds contain proteins of high quality and are rich in a variety of essential amino acids including high contents of albumin (42%) and globulin (27%), they also contain unsaturated fatty acids, carbohydrates, vitamins, calcium, iron, zinc, phosphorus and other trace elements. They also provide water-soluble polysaccharides, alkaloids, flavonoids, superoxide dismutase, and other bioactive components.

 

Lotus seeds also contain particularly large amounts of vitamins, including VB1, VB2, VB6 and Vitamin E.

 

The functional components (polyphenols, protein, polysaccharides) in N. nucifera seeds can help combat high blood pressure, diabetes, and gallstones.

 

After lotus seed germination, crude protein and fat levels in the endosperm significantly increase. It is therefore an important method to enhance its nutritional quality.

 

Cultural and religious significance

An Indian lotus motif on a Hindu temple. Nelumbo nucifera is also the national flower of India.

 

Lotus symbol in Derafsh Kaviani, flag of the Sasanian Empire

Main article: Sacred lotus in religious art

Nelumbo nucifera is a lotus species with historical cultural and spiritual significance. It is a sacred flower in both Hinduism and Buddhism, representing the path to spiritual awakening and enlightenment. In Christianity, the lotus flower is often associated with the apostle Thomas and his coming to India. The lotus flower is also mentioned in the bible.

 

In Asian art, a lotus throne is a stylized lotus flower used as the seat or base for a figure. It is the normal pedestal for divine figures in Buddhist art and Hindu art and is often seen in Jain art. Originating in Indian art, it followed Indian religions to East Asia in particular. Lotus flowers are also often held by figures.

 

The Nelumbo nucifera, which is also called (Nilufar Abi in Persian), can be seen in many reliefs of the Achaemenid period (552 BC) such as the statue of Anahita in the Persepolis. The lotus flower was included in Kaveh the blacksmith's Derafsh and later as the flag of the Sasanian Empire Derafsh Kaviani. Today, it is the symbol of Iranians Solar Hijri calendar.

 

The lotus flower also holds cultural and religious significance in Ismaili Muslim and related South Asian traditions. For example, in South Asian Ismaili literature, the lotus is compared to the pure soul. A poem describes the lotus' beauty, describing how its delicate white petals remain pure and beautiful, despite its murky environment. Similarly, a pure soul is part of this world, yet is not of this world, much like the circumstances of the lotus. The poem further emphasizes the importance of true knowledge or gnosis, which is likened to the pure rainwater that allows the lotus to flourish. Ismaili belief holds that the true guide provides this true knowledge, without which the pure soul cannot survive. Just as the lotus flower would rather die than drink from a reeking swamp, the pure soul also seeks nourishment solely through true knowledge."), with isolated locations at the Caspian Sea. Today, the species also occurs in southern India, Sri Lanka, virtually all of Southeast Asia, New Guinea, and northern and eastern Australia, but this is probably the result of human translocations. It has a very long history (c. 3,000 years) of being cultivated for its edible seeds and is commonly cultivated in water gardens. It is the national flower of India and Vietnam.

 

Names

Nelumbo nucifera is also known as Egyptian bean.

 

Classification

The lotus is often confused with the true water lilies of the genus Nymphaea, in particular N. caerulea, the "blue lotus." In fact, several older systems, such as the Bentham & Hooker system (which is widely used in the Indian subcontinent), refer to the lotus by its old synonym, Nymphaea nelumbo.

 

While all modern plant taxonomy systems agree that this species belongs in the genus Nelumbo, the systems disagree as to which family Nelumbo should be placed in or whether the genus should belong in its own unique family and order. According to the APG IV system, N. nucifera, N. lutea, and their extinct relatives belong in Proteales with the protea flowers due to genetic comparisons. Older systems, such as the Cronquist system, place N. nucifera and its relatives in the order Nymphaeles based on anatomical similarities. According to the APG IV classification, the closest relatives of Nelumbo include the sycamores (Platanaceae).

 

Botany

The lotus roots are planted in pond or river bottom soil, while the leaves float on the water's surface or are held well above it. The leaf stalks (petioles) can be up to 200 cm (6 ft 7 in) long, allowing the plant to grow in water to that depth, The peltate leaf blade or lamina can have a horizontal spread of 1 m (3 ft 3 in). The leaves may be as large as 80 cm (31 in) in diameter.

 

Flower

The flowers are usually found on thick stems rising several centimeters above the leaves. They are showy and grow up to 30 cm (12 in) in diameter, but fourteen inches (35 centimeters) has been frequently reported.

 

Some cultivated varieties have extraordinary numbers of petals. For example, the Chinese variety qian ban lian ("thousand petals lotus") can have between 3000 and 4000 petals in a single blossom and the Japanese variety ohmi myoren ("strange lotus") can have between 2000 and 5000 petals, the greatest number recorded for any species of plant.

 

Researchers report that the lotus has the remarkable ability to regulate the temperature of its flowers within a narrow range, just as humans and other warm-blooded animals do. Roger S. Seymour and Paul Schultze-Motel, physiologists at the University of Adelaide in Australia, found that lotus flowers blooming in the Adelaide Botanic Gardens maintained a temperature of 30–35 °C (86–95 °F), even when the air temperature dropped to 10 °C (50 °F). They suspect the flowers may be doing this to attract cold-blooded insect pollinators. Studies published in the journals Nature and Philosophical Transactions: Biological Sciences in 1996 and 1998 were important contributions in the field of thermoregulation in plants. Two other species known to be able to regulate their temperature include Symplocarpus foetidus and Philodendron selloum. The red tiger lotus is native to West Africa, including Nigeria and Cameroon, and thrives in slow-moving water.

 

Seed

A fertilized lotus flower bears fruit that contains a cluster of 10 to 30 seeds. Each seed is ovoid 1–2.5 cm wide by 1–1.5 cm long with a brownish coat.: 132  Lotus seeds can remain viable after long periods of dormancy. In 1994, a seed from a sacred lotus, dated at roughly 1,300 years old ± 270 years, was successfully germinated.

 

The traditional sacred lotus is only distantly related to Nymphaea caerulea, but possesses similar chemistry. Both Nymphaea caerulea and Nelumbo nucifera contain the alkaloids nuciferine and aporphine.[citation needed]

 

The genome of the sacred lotus was sequenced in May 2013.

 

Cultivation

The sacred lotus grows in water up to 2.5 m (8 ft) deep. The minimum water depth is about 30 cm (12 in). In colder climates, having a deeper water level protects the tubers more effectively, and overall is helpful for better growth and flowering. The sacred lotus germinates at temperatures above 13 °C (55 °F). Most varieties are not naturally cold-hardy, but may readily adapt to living outdoors year-round in USDA hardiness zones 6 through 11 (with some growers having success in zones as low as 4 or 5); the higher the zone's number, the greater the adaptability of the plants. In the growing season, from April to September (in the northern hemisphere), the average daytime temperature needed is 23 to 27 °C (73 to 81 °F). In regions with low light levels in winter, the sacred lotus has a period of dormancy. The tubers are not cold-resistant, if removed from water, and exposed to the air; when kept underwater in soil, the energy-rich tubers can overwinter temperatures below 0 °C (32 °F). If the plants are taken out of the water for wintertime storage (mostly in exceptionally cold climates), the tubers and roots must be stored in a stable, frost-free location, such as a garage, preferably in a cardboard box or container filled completely with vermiculite or perlite. Care must be taken to fully insulate the tubers.

 

Planting

The sacred lotus requires a nutrient-rich and loamy soil. In the beginning of the summer period (from March until May in the northern hemisphere), a small part of rhizome with at least one eye is either planted in ponds or directly into a flooded field. There are several other propagation ways via seeds or buds. Furthermore, tissue culture is a promising propagation method for the future to produce high volumes of uniform, true-to-type, disease-free materials.

 

The first step of the cultivation is to plough the dry field. One round of manure is applied after ten days, before flooding the field. To support a quick initial growth, the water level is relatively low and increases when plants grow. Then a maximum of approximately 4,000 per hectare (1,600/acre) with grid spacing of 1.2 by 2 metres (3 ft 11 in × 6 ft 7 in) are used to plant directly into the mud 10–15 cm (3+7⁄8–5+7⁄8 in) below the soil surface.

 

Harvest

The stolon is ready to harvest two to three months after planting. It must be harvested before flowering. Harvesting the stolon is done by manual labor. For this step, the field is not drained. The stolon is pulled out of the water by pulling and shaking the young leaves in the shallow water.

 

The first leaves and flowers can be harvested three months after planting. Flowers can be picked every two days during summer and every three days during the colder season. Four months after planting, the production of flowers has its climax. The harvest of flowers is usually done by hand for three to four months.

 

Seeds and seed pods can be harvested when they turn black four to eight months after planting. After sun drying for two to three days, they are processed by mechanical tools to separate seed coats and embryos.

 

The rhizomes mature to a suitable stage for eating in approximately six to nine months. Early varieties are harvested in July until September and late varieties from October until March, after the ponds or fields are drained. The large, starch-rich rhizomes are easy to dig out of the drained soil. In small-scale production, they are harvested by hand using fork-like tools. In Japan and on bigger farms, manual labour harvesting is fully replaced by machines.

 

Varieties and cultivars

Lotus varieties have been classified according to their use into three types: rhizome lotus, seed lotus, and flower lotus. Varieties that show more than one of these characteristics are classified by the strongest feature. Regarding production area in China, rhizome lotus has the largest area with 200,000 ha (490,000 acres), followed by seed lotus with 20,000 ha (49,000 acres).

 

Rhizome lotus

Rhizome lotus cultivars produce a higher yield and higher quality rhizomes than seed or flower lotus cultivars. Furthermore, this group grows tall and produces few to no flowers.

 

Cultivars can be classified by harvest time or by the depth of rhizomes into these types:

 

Pre-mature (early) cultivars are harvested before the end of July, serotinous (late) cultivars from September on, and mid-serotinous or mid-matutinal cultivars are in between these harvest times. Using pre-mature cultivars, rhizomes can be harvested earlier and sold for a higher price.

Adlittoral, deep, and intermediate cultivars are distinguished according to the depth in which the rhizomes grow underground. Adlittoral cultivars range from 10 to 20 cm (3.9 to 7.9 in) depth and are often premature. They develop faster due to higher temperatures in surface soil layers. When harvested in July, adlittorals have higher yields than deeper-growing cultivars, but not necessarily when harvested in September. Rhizomes of adlittoral cultivars are crisp and good for frying purposes. Deep cultivars grow more than 40 cm (16 in) deep. They are often serotinous and can harvest high yields. Their rhizomes are starch-rich.

The main popular Nelumbo nucifera cultivars in China are Elian 1, Elian 4, Elian 5, 9217, Xin 1, and 00–01. The average yield of these cultivars is 7.5–15 t/ha (3.3–6.7 tons/acre) of harvest in July and 30–45 t/ha (13–20 tons/acre) of harvest in September. In Australia, the cultivar grown for the fresh rhizome market in Guangdong and Japan, the common rhizome cultivars are Tenno and Bitchu.

 

Seed lotus

The characteristics of seed lotus cultivars are a large number of carpels and seed sets as well as large seeds with better nutritional properties. Roots of these varieties are thin, fibrous, and do not form good rhizomes. The main popular cultivars for seed production in China are Cunsanlian, Xianglian 1, Zilian 2, Jianlian, Ganlian 62, and Taikong 36. The average yield of these cultivars in China is 1.05–1.9 t/ha (0.5–0.8 tons/acre) of dry seeds and weight of thousand seeds between 1,020 and 1,800 g (36 and 63 oz). Green Jade and Vietnam-Red are recommended cultivars for seed production in Australia.

 

Flower lotus

Flower lotus cultivars are used exclusively for ornamental purpose, producing many flowers and the lowest plant height.

 

The seed production of flower lotus is typically poor regarding yield and quality. Flower types differ in the number of petals (single petals, double petals, or multi-petals) and their colours range from single colour in white, yellow, pink, and red to bi-colour, most often of white petals with pink tips or highlights.

 

The flowers are capable of producing ink used by artists such as Morrison Polkinghorne to produce abstract images of the landscapes of southern Asia.

 

One example of a flower lotus is Wanlian. Also known as bowl lotus, wanlians are any miniature cultivars of N. nucifera sized between 5 and 8 centimetres (2.0 and 3.1 in). Bowl lotuses come in various colours and numbers of petals, and they bloom longer than other species of lotus. But together with the rhizome, their seeds are often too small or too hard to be eatable.

 

The sacred lotus may be crossed with the yellow lotus to produce interspecific hybrids. A few varieties have been produced with differing appearances.

 

Farming

About 70% of lotus for human consumption is produced in China. In 2005, the cultivation area in China was estimated at 300,000 hectares (740,000 acres). A majority of lotus production takes place in managed farming systems in ponds or flooded fields like rice.

 

The most widely used system is crop rotation with rice and vegetables. This system is applicable if the propagule (small piece of rhizome) can be planted early in the year. The rhizomes are harvested in July, after which rice can be planted in the same field. Rice is then harvested in October. From November until March, the field stays either free or terricolous vegetables, such as cabbage or spinach, are planted. Alternatively, the vegetable can also be planted after the harvest of the lotus.

 

Another alternative way is not to harvest the lotus rhizome, although it is ripe. A terricolous vegetable is planted between the rhizomes into the drained field. The rhizomes are then harvested next March.

 

A third way is to plant lotus in ponds or fields and raise aquatic animals such as fish, shrimp, or crab in the same field. A more efficient use of the water for both, the aquatic animal and the lotus production has been identified with this planting pattern.

 

Rhizomes

Japanese: 蓮根, romanized: renkon, Korean: 연군 or 蓮根, romanized: yeongun, Hindi: कमल ककड़ी, romanized: kamal kakdi, Telugu: are consumed as a vegetable in Asian countries, extensively in China, Japan, and India, sold whole or in cut pieces, fresh, frozen, or canned. They are fried or cooked mostly in soups, soaked in syrup or pickled in vinegar (with sugar, chili and garlic). Lotus rhizomes have a crunchy texture and are a classic dish at many banquets, where they are deep-fried, stir-fried, or stuffed with meats or preserved fruits. Salads with prawns, sesame oil or coriander leaves are also popular. Fresh lotus root slices are limited by a fast browning rate. Lotus root tea is consumed in Korea.

 

Lotus root is a popular vegetable in Sri Lanka, where it is often cooked in coconut milk gravy. In India, lotus root (also known as kamal kakdi in Hindi) is cooked as a dry curry or sabzi.

 

Japan is one of the primary users of the rhizomes, representing about 1% of all vegetables consumed. Japan grows its own lotus but still must import 18,000 tons of lotus rhizome each year, of which China provides 15,000 tons yearly.

 

Rhizomes contain high amounts of starch (31.2%) without characteristic taste or odor. The texture is comparable to a raw potato. The binding and disintegration properties of isolated Nelumbo starch have been compared with maize and potato starch; Nelumbo starch is shown to be superior as an adjuvant in the preparation of tablets. When dried, N. nucifera is also made into flour, another popular use of this vegetable.

 

Pips

Lotus pip tea is consumed in Korea.

 

Seeds

Fresh lotus seeds (simplified Chinese: 莲子; traditional Chinese: 蓮子; pinyin: liánzǐ; Cantonese Yale: lìhnjí) are nutritious but also vulnerable to microbial contamination, especially fungal infections. Therefore, mostly dry lotus seed-based products are found on the market. Traditional sun baking combined with charcoal processing dries the seeds but results in a loss of nutrients. Freeze-dried lotus seeds have a longer shelf life and maintain original nutrients, while no differences in flavour are found after rehydration compared to fresh lotus seeds.

 

Dry stored lotus seeds are sensitive to moisture and mold infestation; researchers continue to explore new ways to preserve fresh lotus seeds, such as radiation processing.

 

Lotus seeds can be processed into moon cake, lotus seed noodles and food in the forms of paste, fermented milk, rice wine, ice cream, popcorn (phool makhana), and others, with lotus seeds as the main raw material. Traditional Eastern medicine claims that fresh lotus seed wine has thirst-quenching, spleen-healing, and anti-diarrheal advantages after drinking, attributed to unspecified bioactive compounds. Lotus seed tea is consumed in Korea, and lotus embryo tea is consumed in China and Vietnam.

 

Stems

Young lotus stems are used as a salad ingredient in Vietnamese cuisine and as a vegetable ingredient for some soup and curry in Thailand, such as keang som sai bua (Thai: แกงส้มสายบัว, lotus stem sour soup) and keang kati sai bua (แกงกะทิสายบัว, lotus stem in coconut milk curry)

 

In northern and eastern regions of India, the stalk of the flower is used to prepare a soup, kamal gatte ki sabji (Hindi: कमल गट्टे की सब्जी) and an appetizer, kamal kakdi pakode (Hindi: कमल ककडी पकौडे). In South Indian states, the lotus stem is sliced, marinated with salt to dry, and the dried slices are fried and used as a side dish. In Kerala (Malayalam: "താമര") and Tamil Nadu, this end product is called thamara vathal.

 

In the Philippines, an indigenous variety called tukal is used as the main ingredient in dishes with coconut milk. The stems and petals can be bought in markets when in season.

 

Leaves

In China and Korea, lotus leaf tea (Korean: 연잎차, romanized: yeon'ip-cha) is made from the leaves of the lotus. It is also used as a wrap for steaming rice and sticky rice and other steamed dishes in Southeast Asian cuisine, such as lo mai gai in Chinese cuisine or kao hor bai bua (Thai: ข้าวห่อใบบัว), fried rice wrapped in lotus leaf in Thai cuisine.

 

Vietnamese also use lotus leaves to wrap green young rice, cốm, which is eaten in autumn. The leaves impart a unique scent to the soft, moist rice.

 

Flowers

In Korea, lotus flower tea (연꽃차 yeon'kkot-cha) is made from the dried petals of the white lotus.

 

The stamens can be dried and made into a fragrant herbal tea (Chinese: 蓮花 茶; pinyin: liánhuā cha; Cantonese Yale: lìhnfāa chah), or used to impart a scent to tea leaves (particularly in Vietnam). This Vietnamese lotus tea is called trà sen, chè sen, or chè ướp sen.

 

Risks

The petals, leaves, and rhizome can also all be eaten raw, but there is a risk of parasite transmission (e.g., Fasciolopsis buski): it is therefore recommended that they be cooked before eating.

 

Use in water treatment

Nelumbo nucifera shows high potential for usage in wastewater treatment removing polluting compounds and heavy metals. It is able to grow in variable water conditions and in low light intensity. Various studies show the successful use of N. nucifera to counteract water eutrophication. The leaves of the floating lotus reduce sunlight reaching the lower part of the water. This suppresses algae growth in N. nucifera aquatic systems and thus, the oxygen content is up to 20% higher than in other aquatic plant systems. Due to intense agricultural practices, nitrogen and phosphorus pollution are major problems in aquatic systems. N. nucifera is able to assimilate a higher content of phosphorus than aquatic plants currently used for water remediation (such as water hyacinth). It also assimilates nitrogen ("denitrification") and creates a habitat for bacterial growth in the water body. Through rhizofiltration, heavy metals – including arsenic, copper, and cadmium – can be removed efficiently from the water. The results observed are impressive showing 96% of copper and 85% cadmium metals removed after a seven-day incubation period. The accumulation of heavy metals doesn't show morphological symptoms of metal toxicity; however, the rhizome quality for human consumption needs further study.

 

Storage and commercialization

Currently, most rhizomes are consumed fresh, and it is not common to store them due to their poor shelf life performance. This limits export possibilities for low-income production countries in Asia. Rhizomes quickly lose water, oxidation occurs and nutrient composition changes within a short time after harvest. Optimal storage temperatures range between 5 and 8 °C (41 and 46 °F). There are three different approaches to storing rhizomes. By stacking the rhizomes, they are storable and remain fresh for about three weeks. Special stacking with silver sand and soil results in five to six layers that prevent water loss, thus, the rhizome stays fresh for up to two months. However, the method is not suitable for commercialization but rather for home use. Hydrogen sulfide fumigation reduces enzymatic browning and therefore ensures rhizome quality. Dipping the rhizomes in a salt solution prevents oxidation and bacterial reproduction, which allows storage for up to five months and greater export ability. This treatment is related to the high cost and inefficient cleaning process before eating the rhizomes.

 

Use in bioengineering

Nelumbo nucifera contains some thermal-stable proteins that might be useful in protein bioengineering processes. The proteins are characterized by seed longevity used for cell protection and repair under stress. There are also several indications that compounds of N. nucifera are used in drug fabrication in human health research for multiple purposes. Lotus leaves possess hydrophobic characteristics, attributed to a waxy coat that prevents water from adhering to the surface. This attribute has influenced the conception of the "lotus effect" in biomimicry and engineering, guiding the design of materials that resist water and remain self-cleaning. Researchers at the National University of Singapore have utilized the water-repelling structure as inspiration for developing eAir, an aero-elastic sensor capable of detecting subtle pressure changes or other environmental stimuli.

 

Other uses

The distinctive dried seed heads, which resemble the spouts of watering cans, are widely sold throughout the world for decorative purposes and for dried flower arranging.

 

In Asia, the petals are sometimes used for garnish, while the large leaves are used as a wrap for food, not frequently eaten (for example, as a wrapper for zongzi). Lotus leaves are also used to serve food in various cultures.

 

A unique fabric called lotus silk, from the lotus plant fibers, is produced only at Inle Lake, Myanmar, and in Siem Reap, Cambodia. This thread is used for weaving special robes for Buddha images called kya thingan (lotus robe).

 

Chemical composition

The flavonol miquelianin, as well as the alkaloids (+)-(1R)-coclaurine and (−)-(1S)-norcoclaurine, can be found in the leaves of N. nucifera. The plant also contains nuciferine, neferine, and many other benzylisoquinoline alkaloids with medicinal properties.

 

Health properties and nutrients

(December 2017)

 

Lotus root, cooked, no salt

Nutritional value per 100 g (3.5 oz)

Energy278 kJ (66 kcal)

Carbohydrates

16.02 g

Sugars0.50 g

Dietary fiber3.1 g

Fat

0.07 g

Protein

1.58 g

VitaminsQuantity%DV†

Thiamine (B1)11%0.127 mg

Riboflavin (B2)1%0.01 mg

Niacin (B3)2%0.3 mg

Pantothenic acid (B5)6%0.302 mg

Vitamin B617%0.218 mg

Folate (B9)2%8 μg

Choline5%25.4 mg

Vitamin C33%27.4 mg

MineralsQuantity%DV†

Calcium3%26 mg

Iron7%0.9 mg

Magnesium6%22 mg

Manganese10%0.22 mg

Phosphorus11%78 mg

Potassium12%363 mg

Sodium3%45 mg

Zinc3%0.33 mg

Other constituentsQuantity

Water81.42 g

Link to USDA Database entry

Units

μg = micrograms • mg = milligrams

IU = International units

†Percentages are roughly approximated using US recommendations for adults.

 

All parts of Nelumbo nucifera are edible, with the rhizome and seeds being the main consumption parts. Traditionally rhizomes, leaves, and seeds have been used as folk medicines, Ayurveda, Chinese traditional medicine, and oriental medicine. In Chinese medicine, seeds are still used as lian zi xin (蓮子心).

 

Lotus rhizomes and seeds and their processing by-products are widely consumed in Asia, the Americas, and Oceania for high content of physiologically active substances. Especially in China, lotus seeds are popular with a cultural history going back about 3000 years. As early as the Han Dynasty, lotus seeds were already recorded as sweet, astringent, nourishing the heart and kidney in "Shen Nong's Herbal Classic". Nowadays there are 22 varieties for the four known Chinese lines, which are found particularly in Jianning (still called "the town of Jianlian lotus seeds in China") and Guangchang ("the town of white lotus seeds in China").

 

These days the perennial aquatic herb is gaining popularity because of its nutraceutical and historical importance It will be of economic value if the different parts of lotus can be developed as functional food. Because of its special role in human health and richness in nutrients and bioactive substances, the Chinese Ministry of Health approved the use of N. nucifera as both "food and medicine."

 

Rhizomes

The rhizomes are 60–14 cm (23.6–5.5 in) long, 0.5–2.5 cm (0.20–0.98 in) in diameter, yellowish white to yellowish brown, smooth, and with nodes and internodes.

 

Lotus root is a moderate-calorie root vegetable (100 g of root stem provides about 74 calories) and is composed of several vitamins, minerals, and nutrients: 83.80% water, 0.11% fat, 1.56% reducing sugar, 0.41% sucrose, 2.70% crude protein, 9.25% starch, 0.80% fiber, 0.10% ash and 0.06% calcium.[81] 100 g of root provides 44 mg of vitamin C or 73% of daily recommended values (RDA).

 

Lotus rhizome and its extracts have shown diuretic, psychopharmacological, anti-diabetic, anti-obesity, hypoglycemic, antipyretic and antioxidant activities.

 

Seeds

Lotus seeds are mostly oval or spherical, with sizes varying according to varieties. They are generally 1.2–1.8 cm long, with diameters ranging from 0.8 to 1.4 cm and a weight of 1.1–1.4 g. After lotus seeds have been decorticated and peeled, they are edible and rich in nutrients and can be dried for storage. Their nutritional values can differ due to culture environments and varieties.

 

Not only do these seeds contain proteins of high quality and are rich in a variety of essential amino acids including high contents of albumin (42%) and globulin (27%), they also contain unsaturated fatty acids, carbohydrates, vitamins, calcium, iron, zinc, phosphorus and other trace elements. They also provide water-soluble polysaccharides, alkaloids, flavonoids, superoxide dismutase, and other bioactive components.

 

Lotus seeds also contain particularly large amounts of vitamins, including VB1, VB2, VB6 and Vitamin E.

 

The functional components (polyphenols, protein, polysaccharides) in N. nucifera seeds can help combat high blood pressure, diabetes, and gallstones.

 

After lotus seed germination, crude protein and fat levels in the endosperm significantly increase. It is therefore an important method to enhance its nutritional quality.

 

Cultural and religious significance

An Indian lotus motif on a Hindu temple. Nelumbo nucifera is also the national flower of India.

 

Lotus symbol in Derafsh Kaviani, flag of the Sasanian Empire

Main article: Sacred lotus in religious art

Nelumbo nucifera is a lotus species with historical cultural and spiritual significance. It is a sacred flower in both Hinduism and Buddhism, representing the path to spiritual awakening and enlightenment. In Christianity, the lotus flower is often associated with the apostle Thomas and his coming to India. The lotus flower is also mentioned in the bible.

 

In Asian art, a lotus throne is a stylized lotus flower used as the seat or base for a figure. It is the normal pedestal for divine figures in Buddhist art and Hindu art and is often seen in Jain art. Originating in Indian art, it followed Indian religions to East Asia in particular. Lotus flowers are also often held by figures.

 

The Nelumbo nucifera, which is also called (Nilufar Abi in Persian), can be seen in many reliefs of the Achaemenid period (552 BC) such as the statue of Anahita in the Persepolis. The lotus flower was included in Kaveh the blacksmith's Derafsh and later as the flag of the Sasanian Empire Derafsh Kaviani. Today, it is the symbol of Iranians Solar Hijri calendar.

 

The lotus flower also holds cultural and religious significance in Ismaili Muslim and related South Asian traditions. For example, in South Asian Ismaili literature, the lotus is compared to the pure soul. A poem describes the lotus' beauty, describing how its delicate white petals remain pure and beautiful, despite its murky environment. Similarly, a pure soul is part of this world, yet is not of this world, much like the circumstances of the lotus. The poem further emphasizes the importance of true knowledge or gnosis, which is likened to the pure rainwater that allows the lotus to flourish. Ismaili belief holds that the true guide provides this true knowledge, without which the pure soul cannot survive. Just as the lotus flower would rather die than drink from a reeking swamp, the pure soul also seeks nourishment solely through true knowledge.

Joe is 4 years old, and a orphan. He is sitting in the park, in the General Hospital. The other patients around him offer help, and share water and food.

 

Now the psychosocial team from Red Cross are taking care of him, ensuring that the boy is rehydrated, and will be taken care of at a local orphanage. Patients at the General Hospital in Port-au-Prince all have great need for treatment, both physical and psychosocial.

 

For more information, visit www.ifrc.org/haiti.

 

Copyright: Olav A. Saltbones / Norwegian Red Cross (p-HTI0314)

Sing jow chow mai - Singapore fried noodles are another mashup created long before fusion or frankenfood were coined. This is Indian spice and Chinese technique used to evoke the exoticism Hong Kong street food vendors imagined was in Singaporean food back in the 1950s.

 

It is a Hong Kong Dai Pai Dong dish. DPD were originally crude street stalls but many have moved indoors over the last few decades and the dishes have become mainstream and incorporated into Cha Chaan Teng venues and even restaurant menus.

 

Much of the food is a one wok fast fry so the prep has to be complete before anything hits the heat.

 

Dried rice vermicelli is rehydrated then drained until dry to the touch so a mild curry powder can be mixed through it.

 

All the other ingredients are cut to a fine julienne or chiffonade except lean pork or cha sui and prawns which are cut slightly larger. I had brown onion, blanched bak choy, raw cabbage, carrot, garlic shoots and red pepper. I added a macedoine of lup cheong in place of cha sui.

 

The onion, red pepper and lup cheong went into a hot peanut oiled wok first to scald with heat and soften. Next, meat and fish I had dusted with rice flour to brown and then the usual Cantonese mix of light and dark soy, Chinese cooking wine, sugar and water. Once incorporated in went the noodles to take up the seasoning.

 

Once the moisture is taken up, move the noodles aside, if the suface is no longer greasy add more oil lard then crack an egg onto the uncovered wok surface and scramble it. You can then stir it through the noodles.

 

The penultimate stage is to toss through the remaining prepped vegetables as well as a handful of beanshoots. Finally season with salt, white pepper. I add a splash of fish sauce because as my grandfather would say, it's in my blood.

1/500, f/1.7, Portra 400 on Canonet QL17.

They're relatively small. Around a third the size of a bluebottle. I tried to rehydrate the eye, hoping that it might pull out …. it didn't! This is at 5:1 and is a stack of 42 shots.

.

Abandoned Abused Street Dogs.

Sigma WA 10-20 F4-5.6 Lens.

Nikon D300 DX Camera.

  

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Update on Mama-sans current health issues.

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Early morning her temperature finally subsided.

Standing and walking was not such a challenge.

.

Visit to the Vet went well, clean & re-wrap the paw

which is still at 95%.

Started a drip to rehydrate plus the usual injections.

Weighed in at 14.7 kilos and her temp is back to normal.

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Tomorrows visit most likely will be similar to today's visit.

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This afternoon she ate about a 1/4 cup of fresh cooked chicken.

Her head is up and eyes are bright, color has returned to her gums.

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This photo was taken on the 4th floor of her Palace, Aug, 31, 2013 .

Her Mom had just recently gone missing and she is terribly sad an alone.

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This tiny patch of Dicranoweisia cirrata moss and some microlichen was recently rehydrated by long intensive rain. Substrate - pine bark

Story – Wandering the Streets of the Mind

  

When you look at that bridge over the river, elegantly lit up at night; a stream of cars and busses trundling across, what do you see? Solely a bridge with cars and lights on top?

 

Or do you see a great structure teeming with the movement of human beings? All in rhythm with one another, all going somewhere. All reaping the benefits of miraculous creations of other human beings - the complex engineering feats of bridges, electricity and vehicles. Do you see the subsequent free passage to cross the river as you please?

 

If humans did not invent, then traversing a river would be a wet and risky task. In fact, if the idea of bridges was never conceived, then you probably would have no good reason to even consider crossing to the other side at all. If there was no bridge, then you would only see a river.

 

The world is laden with amazing things. You should never get tired of looking at them. Just as it is a world of many layers. And you should never get tired of looking beneath them. If you look at a bridge and all you see is a bridge, then you are not looking properly. If you look at river and only see a river, then you do not even know what a river is.

  

•

  

I want you to observe a few things around you:

  

All of these people, none of them chose to exist. They know that right beneath the surface layers lies a painful truth; the fundamental truth, but they are still here bearing the burden of life. And, so, they are brave.

 

And while these people exist, they need things to do. One always needs things to catch his attention, so as not to be obliterated by the misery of idleness and thoughts of negative potentialities. Look at them all occupying their minds. Look at them moving around focused on relieving themselves from the empty abyss within. That one is hurrying, but he doesn’t know where he’s going. He knows where he is momentarily going, maybe home to rest, so that he can repeat the process again tomorrow. But that doesn’t mean he knows where he’s going.

 

Look at those ones chatting together over there. Engaged in the exchange of words so that the dilemma of existence is temporarily suspended; the new, intriguing information taking them to other places. The exchange allowing old thoughts to be ordered, the verbiage being a distraction to rush in and momentarily fill the void. Smart little tricks abound for navigating an impossibly simple world.

 

See them sitting at the tables having their drinks; distracted from the present, while in the present. Their rigid defence shields briefly lowered by a cheery atmosphere; the décor having been carefully laid out by another being of the same characteristics. While seated and being rehydrated, these ones are indulging in something of both technical and medicinal value – the exchange of ideas. They are relying on environment and discourse to not only enrich their existence in the coming moments, but are also anticipating that the gains will be beneficial in the future. In order to survive, they keep themselves very, very busy, toiling away, toiling after and toiling for.

 

But if life itself is empty, and people themselves too, are empty beings, then why do they aim to fill everything? If existence is emptiness, and emptiness itself is empty, then there should be nothing to defend against.

 

But, on that very thought, suddenly everything seems so simple that it makes you feel a sense of pity and meaninglessness for the poor little human beings. It seems that for humans, complexity is the antidote to simplicity, just as fulfilment is to emptiness. That is to imply that simplicity and emptiness seem to be poisonous for the average human being…

  

•

  

All these people around, on the streets, night and day. Tall ones, short ones. Big ones, small ones. Ones we call men and others we call women. All existing harmoniously in the street together, despite coming from different places – it is quite hard to spot them committing misdemeanours or doing wrong to each other. A stray dog happily takes part in the show with its tongue hanging out, even more oblivious to all the goings-on. It keeping itself well occupied too.

 

Watch everyone shuffling around; they do not stop. A constant flow of intentional movement, orchestrated happenings, distractive inquiry and inquest. Their hands always full of stuff; all that they have collected from throughout the day. People sure are good at finding things. All of the people have things in their hands and pockets – can you see even one that isn’t clutching something? They hold on to their stuff well too. Eying the meat sizzling on the barbecue, the cat agrees that they do not give up their stuff easily.

 

They can even sit down to eat and drink together amongst strangers without the fear of getting ripped to shreds by some rogue people that want to steal their meals. This is an impressive act of trust in a world not well-known for such occurrences. Humans are a civilised gang. Can’t be said for the feral bunch of tom cats out the back of the building when they get together each night. Humans, by contrast, manage to maintain great levels softness and restraint, despite the eternal battles raging in the depths within them.

 

Rather admirably, they also seem to know how manage themselves without knowing what those selves really embody. Every morning, they come out from under their blankets and try to manage their lives while not understanding what life even is. That is very odd, if you ask me. Why would you try rowing a boat if you did not even know what water was? Shall we say they are brave, or say that they are stupid? It is very naïve and confusing behaviour. I would say it is rather cute, though anyhow...

  

•

  

Look up at the trees that are full of colorful lanterns - a praiseworthy bit of artistry by the one of us that made them. Another good bit of work by the one that climbed the branches to hang them there. Funny thing to do though - why, of all places, would you put such things in a tree?

 

To us people, some sparkles up there remind us of the stars and we like stars because they are both beautiful and unattainable and we like everything they represent. They represent hope. Stars are something nice in the middle of vast nothingness. But, for us, that is not enough. We need stars that we can get our hands on too, because we are a greedy bunch. The stray dogs on the street side agree; they still do not quite comprehend why not even one two-legged rascal is yet to run off with the ever-growing stack of fish and shrimps accumulating on the sides of the barbecues. Greed and self-discipline on display at the same time… Even the cats have no idea what to make of us and our overt inconsistencies….

 

Surely, the inventor of the lanterns was wholly absorbed in something mystical while he was making them. One easily escapes into a simple blissful state while being fully engrossed in the ‘construction’ or ‘improvement’ of something. The focusing of one’s attention away from himself and life’s perceived realities and potential catastrophes, allows the mind and soul a moment to properly engage with each other - as if a magical otherworldly energy is integrating everything within us, pulling it all into line. It is that addictive, reassured feeling that none of us really understands, but passionately tries to attain and hold onto. We are all moving around in search of this precious metal, this rare-earth mineral, with saviour-like properties, hoping to build even more with it. We know it exists; it is truly alive. But where does it dwell? Maybe, only deep inside of love, passion and beauty. Or maybe only within the depths of meaningful concentration. The lantern maker would have found it there. If he did not, then the lanterns would not exist.

 

But that doesn’t answer, though, why the lanterns found themselves dangling in a tree. As you can see, they were intentionally and carefully placed up there. The hanger knew what he was doing; he too, being a fellow deceivable human being. As long as the lights are illuminated in the night sky, they will momentarily distract people from the underlying dismay of existence. It is better for the people to have their attentions hanging up there alongside the bright lanterns, rather than wallowing in the dark depths somewhere else. 'The dark depths' usually being nothing but a mere a simple alert state, that ever-present survival tool, that reminds us that the world is a less than satisfactory place. But that snake we raise in our souls can be outdone by simple acts of beauty. The hanger knew that. He moved you from fear to forgetfulness within a striking second. Beauty itself is a distraction that implies to the looker that he is surviving the moment quite well - and that is why people seek it; they want to be reassured by it. Beauty calms the soul and quells the snake. And equally so, that is why people create it. Beauty is a gift and, in this case, a gift from the inventor and the hanger. People are rather kind, don’t you think? Generally quite generous – hence the two words being from the same root.

 

Look around. Beauty is everywhere. Look closer, and you will see that everything has beauty in it. Or at least there must be some in the story behind it.

 

And remember to look properly at everything. Look past the bridge and you will see magnificence. Look past the people and you will see humanity. Look past yourself and you will see reality. Step out, go afar, then turn around and look back from the outside and you will understand your situation. Complexity is the snake’s nest; simplify it and the snake will slither away.

  

•

  

Following note:

  

So, life and the world are simple concepts, don’t you see? And people are simple creatures too – if you aren’t one. But people get overly involved in their thoughts and activities, and then unknowingly allow their minds to stray and retract. That is why travel is good for us.

 

Travel gives us some time to break away from our conventional thoughts and actions, allowing for some more clear-minded reflection on our situation. To understand something, we have to have time to be disconnected from it, just as we know stars to be beautiful, but only because we do not live on them.

 

We can decipher how beautiful a field of powder-white snow is while we suffer in the harsh summer’s months, then a few months later begin to ponder our admiration for summer’s green pastures while we shiver in the winter chill. Travel gives us an opportunity to order our lives and our thoughts. Exposure to different environments allows us to consciously reel ourselves in a bit, while we determine what our situation actually is, what is subconsciously keeping us preoccupied and whether any of it is really of benefit to us and to life itself.

 

Travel gives you a chance to see yourself from the outside; to know a little more about what you are, what you are doing and where you are going. These are questions with answers that none of us are entirely certain of, but it is still worth attempting to find a little more clarity through exploration. At present, I still do not know of any better way to learn more about yourself in accordance with the world than to throw on a backpack and walk off into the unknown. To order and make sense of that, is the best therapy one can get.

 

Walking the streets of another land helps us to walk the streets of the mind.

  

(Written from the streets of Bangkok’s Banglamphoo District and the Chao Phraya River.)

 

"PYLAX" is "Pittsburgh Youth Lacrosse". Lacrosse is the fastest growing youth sport in the USA.

Lima Beans, Adzuki Beans, Red Cabbage, and Okra in a spicy Tomato Sauce

 

I used two induction plates, and it took me a bit over 2 hours to make this. You could probably halve that time if you used four heat sources, one for each of the parts of the dish...

 

LIMA BEANS:

Soak the amount of dried lima beans you want overnight: I used about 2 1/2 cups (dried); they swell a lot when rehydrated.

 

Drain, rinse, and boil in unsalted water for about 45 minutes, or until tender; set aside.

 

ADZUKI BEANS:

No need to soak, but they take quite a while to cook, ±45 minutes to an hour. Again, unsalted water. Set aside.

 

RED CABBAGE:

In a 24cm (9 1/2") sauté pan, toast some (maybe a teaspoon each?) mustard, cumin, fennel, and caraway seeds on medium heat until the mustard seeds start to 'pop', or 'jump'. Add a good glug of olive oil, and let them flavour it.

 

Toss in about 1/4 of a head of red cabbage, coarsely chopped, and saute it for a couple of minutes.

 

When the cabbage is just beginning to wilt (soften), add about 1 1/2 cup of braising liquid. I used a mixture of:

 

sweet sherry

Maggi sauce

small tsp of veggie stock powder

3 teaspoons wholegrain mustard

juice of 1/2 lime

dry red wine (1 cup?)

water

 

Stir it all around, and let simmer down until the liquid is almost completely reduced; this will probably take around 20-25 minutes? Don't let it burn or stick to the pan. Set aside.

 

TOMATO AND OKRA:

In a nice heavy casserole (I used a 9 1/2" — 24cm enamelled cast iron) splash in a good glug of olive oil and heat util it ripples slightly. Toss in 1/2 onion, a medium shallot, and a couple of cloves of garlic, all fairly finely diced, along with 1/2 finely chopped chilli and a thinly sliced stalk of celery. Saute until translucent.

 

Dice 4 nice medium-sized ripe tomatoes, add those to the aromatics and stir.

 

Season with salt, freshly ground black pepper, ground cumin, ground coriander, a bit of curry powder (for depth), and raz el hanout. If you like, add a dash of cayenne pepper powder. Stir to blend, and add a splash of Maggi sauce, 3 good tablespoons of tomato paste, and a good glug of V8 ('original') juice. Stir to mix well, and adjust the heat to simmer.

 

Rinse your okra, let dry for a few minutes in a colander. Top & tail, slice crossways into ±1.5 cm (1/2") slices, and add to the tomato mixture. Simmer (covered) for ±25 minutes, or until the okra is tender and the tomato mushy, stirring frequently.

 

Add the beans (drained, if you haven't done so already) and the cabbage; to heat through and blend well, simmer together for a couple of minutes.

 

Serve over couscous prepared as you like it. (I added some finely chopped flat-leafed parsley and the juice of 1/2 lime.)

 

The flowers of a chive plant add a nice touch, as well as a bit of flavour...

 

Hope you enjoy! :-)

Breaking fast at the end of the day. Starting with date fruit then sweet drinks, plenty of fluid needed to recharge and rehydrate.

 

Leica M3 Wetzlar DS, CV Nokton Classic 40/1.4 MC, Ilford Pan F+50, Home-Development, TMax Developer 1/4th @3 1/2 minutes, Aggitation every minute, Room Temp 28D C, 2 min Wash, 6 min fix

JOINT BASE MCGUIRE-DIX-LAKEHURST, N.J. – Spc. Jeremy Goerss, a military police officer with the 200th Military Police Command, rehydrates and has breakfast after completing the night land navigation event during the 2014 U.S. Army Reserve Best Warrior Competition at Joint Base McGuire-Dix-Lakehurst, New Jersey, June 23. Forty-two warrior-citizens from across the U.S. have come to compete in the USARC BWC, a multi-day training event designed to challenge participating Soldiers’ physical, mental and tactical abilities to determine the best qualifying Soldier and noncommissioned officer for advancement to the Department of the Army BWC. (U.S. Army photo by Sgt. Benjamin W. John)

Once again the app doesn’t play the last 2:30 of the video, check it out on the website flic.kr/p/2hwcQmX

I tried to match the music to how I was feeling when I was there, for as beautiful as the forest was it was really hard to enjoy it because of the mosquitoes. The first song is by Ensemble Pearl: Ghost Parade. The second is by James Blackshaw: Transient Life in Twilight

The recording in the middle was recorded at that location, same with the walking sounds. filmed with a chest mounted gopro.

 

part 7

Morning came, and I slept in, but I still rose before suntouch. No mosquitoes were awake to bother me yet so I made breakfast in the short time I had before the swarm arose. While it rehydrated I packed up. Before I finished the sun crested the ridge and with it came the little blood suckers. I saved my tent for last so I could eat my breakfast in it. Once I finished I quickly packed it up and began my hike for the day.

...

If Royce-Merriam pass was impassable and the other pass I had originally planed on doing looked like more trouble than it was worth, my last option to avoid the mosquito hell of French and Piute Canyon is Feather Pass, which I have done before while on the Sierra High Route. However it is several miles away and is at a higher elevation than Royce-Merriam. I would hate to get there and find it also to be impassable due to snow, so I guess I'll head back the way I came in, but I do not know where I will stop for the night, it all depends on mosquitoes. I have several options; there are many lakes that rest along the Glacial Divide that I'd love to see (Honeymoon, Packsaddle, Payne, Wahoo), I really want to get up to Goethe Lake and over Alpine Col into Darwin Bench and Canyon. I guess I'll figure it out as I go, after all I have a whole week out here.

...

I climbed up and over the hill that separates Merriam from the meadow lands, then I crossed them and the many wandering streams that bound them. Then I found the trail and took it downhill into the forested French Canyon. As long as I kept moving the mosquitoes weren't a problem, but that in and of itself was a problem because it made taking breaks very unpleasant so I made them as short as possible and only long enough to take a quick sip of water.

The forest floor of the canyon was carpeted in beautiful flowers, the majority of which were white and lacy, though in places were clusters of purple and lone red or yellow ones grew here and there and a patchwork of light and shadow played upon the earth beneath my feet. Soon I reached the trail junction where Piute Canyon joined French. The mosquitoes where the thickest and worst here. The creek that the trail had been following, though not closely, split into many rivulets that had to be crossed. Once on the other side, the Piute Canyon trail began to climb uphill while around it the forest thickened and the light no longer played upon the earth for the branches above were woven to thickly.

I still was making good time and the miles passed beneath my feet. To my right (west) flowed Piute Creek, though with as much water as was flowing through it right now it could easily be mistaken for a river. Soon I came to a sign that pointed across it that read “Honeymoon Lake”. There was the sign, but no trail could I see through the thick forest. Bush whacking through this place to find the lake did not appeal to me especially with the swarm that gave me no relief so I continued on uphill along the well worn path.

I started getting frustrated, cursing the swarm, flailing my arms wildly in the air to vainly shew them away while yelling out loudly at them to leave me alone, but the buzzing and biting continued on as though it was the air itself.

At a creek crossing a pair of shoes sat atop a rock with nobody around and no pack anywhere, just the shoes. I filled up my water bottles as quickly as I could though not quickly enough to avoid getting several bites. Then I continued on.

A few switchbacks, another creek crossing, then the forest opened and the trees receded. A breeze breathed upon me and the sun shown down. I paused, the swarm had diminished but was still there biting. I pushed on. The mountainside, bathed in sunlight and windswept, was dotted with single, sparse trees here and there, and after a while I paused again... nothing, not a single mosquito buzzed around me nor landed looking for a place to bit. I immediately took my pack off as well as my mosquito net, my gloves, my shirt, and my zip-off pant legs, and the wind cooled my skin. I walked over to a large flat rock shaded by a lone pine, took my shoes and socks off, layed down, and rested for the first time since I began walking hours ago. I walked 7 miles before my first break, a personal record.

After a well deserved break and snack I continued, soon reaching the meadowlands of Humphrey's Basin. I refilled my water at a gushing creek amongst wildflowers and chatted with a couple who were there when I arrived, then I moved on. The wide open basin beneath the watchful gaze of Mt. Humphreys was, for the most part, mosquito free, a few still lingered but compared to what I had endured earlier the one or two didn't bother me. The dusty path was a well worn rut cut into the rolling landscape of green and yellow grasses and scattered boulders that had been left behind centuries ago when the glaciers that carved these monuments of stone receded.

Before me in the distance rose the saddle of Piute Pass and behind me the growing cadence of footfalls sounded, getting louder as they approached, I stepped off to the side to let unknown hiker pass.

“The climb outta here's a bitch, especially with all them mosquitoes back there.” Said the hiker as he approached.

I turn to look and was able to put a face to the footsteps I had heard.

He was dressed in blue, a fresh beard on his face and a hood pulled over his hat.

“Yep. I know.” I said, as he caught up.

“I climbed 2000 feet yesterday with this big ol' smile on my face.” he continued.

“Nice!” I congratulated him, then asked, “Where are you comin' from?”

“Sallie Keyes Lake.” He Answered.

Then he noticed my cameras dangling around my neck, “Dude, nice camera set up you got goin' on! Is that film?”

“Yes,” I answered. “A film camera, a digital camera with three lenses, and this Go-pro.”

“Nice! What kind of film?”

“High contrast Black and White.”

“Very Cool, I'd love to see how those turn out.”

I then pulled out my map and he showed me where he had come from.

“Wow,” I remarked, “you've come a long way.”

“Yeah, I'm hurting.” he replied.

“So where are you headed?” I asked.

“Just over the pass, though I was suppose to go over Bishop Pass a few days from now. My girlfriend was gonna pick me up there.” Then he added, “What about you?”

“I don't know,” I answered, “The mosquitoes are horrible; they were bad at Golden Trout, and at Merriam, and they're probably gonna be bad at Piute, so I don't know where I'm going to go tonight, I'm thinking of heading out.”

“I'd do the same but I don't have a way into town.” He explained.

“I'll give you a ride,” I said.

“You are a lifesaver, lets do it!”

After more talking he introduced himself as Chase and said he was from the bay area and asked where I was from and if I post my photos anywhere. We then began hiking together up towards the pass. With as far as we had each gone and how sore we were becoming we renewed each others energy and endurance with our company, enough to continue on joyously in our climb to the top. He had one ear bud in and the other dangling, bouncing off his chest and was listening to an audio book of The Lord of the Rings. We talked some more about different topics until I asked him if he had a trail name.

“No not yet, what about you?”

“Ansel.” I answered.

After a while longer I said, “So I've been thinking and I think I've got a trail name for you.”

“What is it?” he asked.

“Frodo.”

“I like it!”

We reached the top and rested before heading down the other side. The sun was low and a warm light graced the canyon that lay before us. The lakes of Piute, and Loch Leven and all the little tarns in between shown like sapphires nestled amongst the rocks and trees.

flic.kr/p/2hy1far

"I will somehow"

 

After the Mermaid Parade yesterday we were at my Aunt and Uncle's house in Brooklyn to rehydrate a bit before heading home. I glanced into their bedroom and gasped at the light. "I'd take a self-portrait in here every single day if I lived here," I thought!

 

So I did. :-)

 

Long but great day yesterday at Coney. Got to meet www.flickr.com/photos/one_and_only_me/

Music:

Song 1 and 2

Artist: El Twanguero

Album: Carreteras Secundarias Vol. 1

Songs: Ciego Solitario, Green Eyed Girl

Song 3

Artist: Mark Orton

Album: Nebraska - OST

Song: Their Pie

 

Day 29-30 of 40

 

Day 29

Once we reached the far end of Cecile Lake (10239) and where the route down was, I was finally able to gaze down onto the dark blue waters of Iceberg Lake (9774), 465 ft below me. Iceberg Lake has a large wedge of granite that juts out into it forming a peninsula, which I'm assuming gives the lake it's name, since it has a grayish white color and kind of resembles the appearance an iceberg.

From here we began our decent to Iceberg Lake. At first the climb down was steep, over hard packed dirt covered by loose, slippery pebbles, with rock out croppings on our right side that worked well as hand holds. In this particular section we were guided by a primitive trail. As we worked our way down, Logan and Todd blazed on ahead, while Clare and Marissa took their time, followed by myself. After we climbed down that steepest section we could level out our routes and the primitive trail became broken and not easily followed as it appeared in multiple places at once as a kind of “choose your own path” and eventually disappearing altogether and turning into cairns every dozen feet or so. The hard packed dirt of the decent morphed into talus that dominated the steep terrain for the rest of the way until we reached the far side of Iceberg Lake, where we were greeted and relieved of our struggles by soft grass and a few small trees.

Here the terrain leveled out and a well worn path appeared as a deeply cut rut in the grasses, we stopped here and rested. I told them that the trail from here to Lake Ediza was easy and I felt comfortable leaving them to travel it without me. Clare returned my hiking pole and Logan gave me two of the fish they had caught earlier at Cecile Lake. I thanked them for the fish, and they thanked me for staying with them and making sure they made it safely to where we were now. I wished them Happy Trails, then I began to hike away as Logan and Todd once again headed down to the lake shore to try their luck at fishing.

I was once again on my own. I crossed over the outflow creek that flowed from Iceberg Lake to cascade down into Lake Ediza. I followed that as long as I could until it carved a deep gully into the terrain. Here I veered off to the west and made my way over slabby mounds of rock. Working my way up, over, around, and down them and in places clinging closely to them with my hands and feet, on my way to the meadowlands that stretch westward, up from the shores of lake Ediza.

My plan today was to reach Nydiver Lakes, but as I entered the meadowlands the sun was setting behind the Ritter Range, casting *crepuscular rays through the atmospheric haze and since I did not want to hike cross country in the dark I decided to spend the night here.

*(Sometimes English is not a very elegant language, for example crepuscular rays. Crepuscular sounds like a horrible skin condition. In Icelandic the word for it is solstafir, which has a very beautiful soulful sound. Even Japanese has a better name for it, komorebi, which is more appropriately used for sunlight filtering through the forest canopy, which is created by a similar atmospheric condition. I suppose I could use sunbeams or sun rays, but those just don't properly convey the sight.)

I found a place by a creek to take some quick photos of the beautiful solstafir, then I looked for a place to set up my tent. I found a nice spot beneath a large, old juniper.

Now the sun had completely set behind the mountains and their shadows fully embraced me I took some time to photograph all the little intricate details of the foliage and rocks that surrounded me. After the light of day faded from the sky and there was not enough light left to take any more photos, I headed back to my tent beneath the sheltering branches of the wise old juniper for the night. Just before I crawled into my sleeping bag, I remembered the fish that had been given to me. I didn't want them to spoil, so I grabbed the bag that held them and took it down to the stream to keep them cold until breakfast tomorrow.

 

Day 30

There was not the slightest breath of breeze this morning and the still air was crisp and cold. Grabbing my camera gear I headed down to the creek where I had stored the fish last night to make sure no critters had wandered off with them as I slept. Frost embraced the grasses that crunched beneath my feet and my breath condensed into clouds. When I reached the creek my fish were undisturbed and thin layers of ice had formed in the slower moving sections of the creek.

I had no idea how the light of sunrise was going to paint the landscape this morning so I just sat down on a rock near the creek and waited. I did not plan ahead for any photos this time, so as the earth's purple shadow crawled nearer to the tops Mt. Banner (12143) and Mt. Ritter (13143) I just returned to the same spot as yesterday and hoped for the best. Shortly after the shadow sunk behind the peaks, Banner and Ritter glowed in the most subtle, yet beautiful pink I have seen so far on this journey.

After I got the sunrise photos I wanted I went back to get the fish. The icy water was so cold it was almost painful as I stuck my hand in it to pull out the bag of fish. The fish themselves were frozen and stuck in the position that the bag had stored them in. I took them back to camp. Before preparing them, I thanked the fish for their nourishment and sacrifice. Then I cut them into chunks and put them into my small jet boil pot, heads and all, covered them with water and boiled them up. Once they were done I pulled them out and used the already boiled water full of fish oils and fats to rehydrate one of my dehydrated meals. As that was rehydrating I pulled the bones easily out of the fish and ate. I left the heads and bones on a rock so any critters could have themselves a meal. Then I ate the rehydrated food.

I headed back down to the creek to wash the fish from my hands in the painfully cold water. By this time the sun had risen enough to cast light on the area and I spent some time taking more photos. The frozen grasses were now steaming, as the warm rays of sun melted and evaporated the frost into a mist that swirled like spirits ascending skyward. Once the interesting light conditions faded as the sun climbed higher I headed back to my campsite and packed up my stuff.

I then started on my way to Nydiver Lakes (10095). I followed the creek, that I had stored the fish in last night and photographed this morning, up stream in a northwesterly direction towards a little tarn at the foot of Mt. Ritter. At first the going was easy, but it soon grew more difficult as the terrain began to slope steeply up. I contoured my way up gradually, hugging the mountain slope instead of going straight up. The meadowlands where ringed by a patchy forest of pine, hemlock and willow, which I had to make my way through. When I emerged on the other side the steepness of the terrain relaxed and became more gradual. I crossed over the creek and followed its babbling cascades towards it's source.

Looking back I could see Lake Ediza (9265), shrinking away below me. I could also see the summit of Mammoth Mountain and the ski lift that was was build on her. Since I could see the ski lift I wondered if I might have cell service. So I pulled out my cell phone and turned it on. I had one bar, so I tried to send a text message, but it was not able to send, so I held my phone higher to get a better signal. As I was doing this two backpackers where descending and seeing me with my phone out, one of them asked, “Would you like me to take it?”

“Take what?” I asked.

“Your picture,” He replied.

I was at first confused by the seemingly weird, out of the blue question, but I then realized that he thought I was trying to take a selfie.

“No”, I answered, “I was trying to get a better signal, but thanks for the offer.”

“No problem,” he said as he turned to leave, “Have a great day.”

“You too, happy trails.” I said as the two of the wandered off.

The other one that hadn't said anything then flashed the peace sign as they continued downhill away from me.

A short distance later I reached the small tarn that I was aiming for. Mt Banner's and Ritter's towering summits looming over it's still, shallow, clear waters. This is a beautiful tarn (10000) that would have made for some excellent morning photography. Had I continued further last night instead of stopping I would have spent the night here. I took my pack off as well as my shoes and socks. I switched to my wide angle lens and after soaking my feet in the cold snow melt I took some photos.

Then I took out my map to figure out what I was going to do. There is a beautiful tarn above Garnet Lake that I have been to once before, but I did not have the proper wide angle lens to photograph it with, nor did I have the time to spend the night there so I could photograph it at sunrise because I was with a group that wanted to keep moving, so I made a promise to myself that I would return there. In planing this journey, I made sure that my route would take me by that particular tarn and that was one of the two, now three, for sure stops I had planed, every other place I have stopped for the night was determined by one thing: what kind of photos can I get there at either sunrise or set. I had a general idea of where I would stay each night but it was all open. The second was Vogelsang High Sierra Camp because Mark, my old scout master wanted some photos of it. The third for sure stop was the place that Carl had told me about that was a favorite spot of Ansel Adams. Anyways, I now had to decide if I was going to go to Nydiver Lakes or go to the tarn above Garnet Lake. After calculating my food and the other areas I wanted to check out for photography opportunities I decided to skip Nydiver Lakes this time and head over to the tarn that I promised myself I would return to.

I put my shoes and socks back on and continued on up hill to Whitebark Pass (10740) between Nydiver Lakes and Garnet Lake (9678). As I climbed higher the small tarn faded away behind the rolling landscape and the multiple Nydiver lakes appeared below and to my right. I made my way over some steeply sloping mountainside strewn with lots of loose rocks, not big enough to be considered talus but still dangerous. Eventually I reached the top of the ridge line. I walked along it until I reached the pass. Here I stopped for another break, and to take in the view. From here I could see Mammoth Mountain (11030) far off in the distance in front of me to the east and Donahue Pass (11056) on the PCT/JMT to the north, behind me to the west Banner and Ritter towered into the clear sky. To the south where the Minarets and the tiniest speck of Cecile Lake nestled beneath them. Below me on my right where the Nydiver Lakes and immediately below me to my left was Garnet Lake (9678) with it's many islands scattered throughout her deep blue waters. At the western tip of Garnet Lake where two jeweled tarns, one of which was my destination for today and the place that I had promised myself I would return to. On the far northern most shore of Garnet Lake rose a rounded ridge beyond which lay Thousand Island Lake (9833), that I would be passing by tomorrow on my way to North Glacier Pass.

As I rested, I heard, and then saw two backpackers ascending the pass where I would soon be descending. Before they even reached the top one of them waved and called out to me. I waved back and responded. Once they reached the top I noticed one of them had a pair of oars sticking out of the top of his pack.

After inquiring about the oars I found out that they have a lightweight, custom made raft with them and that they had spent the night on the largest island in the middle of Garnet Lake. We talked a bit longer and then they asked if I could take their photo with the lake below them. Once I took theirs, they took mine. After that I wished them happy trails and the two of them continued on to Nydiver Lakes.

I began my decent down to the western shore of Garnet Lake to a grassy meadow with a meandering creek flowing through it. As I navigated my way down the the steeply sloping talus marmots scurried away from me. Eventually I came to a unkempt trail winding it's way downward. The rocks in places were loose and shifted under my weight, but all in all they were pretty stable. The trail appeared sandy and gravely, which means it would be slippery. I decided to try the trail. After fifteen feet or so of slipping and sliding I went back to rock hopping over talus. Soon clumps of grass poked their way through the boulders and beyond that I saw a large patch of grass. I aimed for that. When I reached it I got a short reprieve from the arduous rock hopping and I was relieved to be on solid earth once again.

After a short break I continued downhill towards the grassy meadow. Once I left the patch of grass more talus awaited me, but much less than before. After not much time at all I was at the bottom and making my way across the meadow, over the creek and around a small hill. Once that was behind me the tarn I promised myself I would return to lay before me, it's waters sparkling in the sunlight. I knelt down on it's bank, took my hat off, dunked it into the refreshing water then put it back on my head and let the cool water trickle down my face and neck.

I followed the shoreline to the tarn's eastern edge and dropped my pack in the shade beneath a stunted pine tree. I then searched for a flat spot to set up camp. As I was searching I noticed that all of the small bushes that lined the tarn were full of blue berries. Once I found a good spot for camp I spent the next few hours filling up a one liter water bottle half full of the delicious berries, though it would have been fuller had I not eaten handfuls of them as I picked them. I decided I would save the rest for breakfast tomorrow.

After I finished gathering what I could I went back to where my stuff was and I lied down to take a nap. A while later I was awoken to the sound of hoof beats rushing by. Sitting up as quickly as I could I saw the tail end of a deer as it dashed away over a hill in the direction of the lake. At first I was startled then I was in awe of the close encounter, but then nervousness and fear crept in as I wondered what had scared it. I remembered back to when I had heard the mountain lion near Duck Lake days earlier. I grabbed my knife and scanned my surroundings for movement. Then I saw two figures moving along the ridge line of the pass I would be going over tomorrow. The two of them slowly made their way down from the ridge towards the tarn. As they got closer I waved to them. Seeing me, they diverted their course and headed in my direction. As they got closer I began to hear music playing, I recognized it as Jimi Hendrix's “Purple Haze”. How any one could ruin the wonderful silence of the mountains with music is beyond my comprehension, but to each their own.

When they reached me I said, “How's it going, would you two like some blueberries?”

“Blueberries?” They asked.

“Yeah,” I repeated, “Blueberries.” Then I explained, “This tarn is lined with them.” As I pointed to a bush.

“Sure.” They said.

I handed them the bottle and they each poured a small amount out into their hands.

“Purple Haze” faded into Cream's “Sunshine of Your Love”, and one of the guys said, “ We don't have much to trade but if you'd like some whiskey we got some Jameson.”

“I don't need anything, but thanks for the offer.” I replied.

He then said, “It wouldn't feel right if I didn't give you something in return.”

Then he asked his hiking partner to reach in his pack for the whiskey. He handed me the flask. Not wanting to be rude I took it and took a swig, then I handed it back and thanked him. We talk for a bit longer then they continued on their way.

As they walked away the sun sank behind Banner Peak and I headed over to where the deer had disappeared over the hill. Here I had a beautiful view of the sapphire blue waters of Garnet Lake dotted with islands. I sat down on a large rock and watched Mt. Banner's shadow slowly creep across the lake until the hill on the far side glowed pink in the alpine glow. Once the light faded and the sky grew dark I headed back to my campsite, climbed in my tent, crawled in my sleeping bag and fell asleep.

I captured this last week, when it was it was cold and dry. This morning the rain started and it only took 5 or 6 hours for it to rehydrate this much.

Rehydrating after an energetic set drumming for The Holy Soul.

 

FOV: 6" wide.

 

This experiment demonstrates the shift in color from yellow-green to blue-green of minerals containing the uranyl ion in conjunction with carbonates.

 

Uranyl nitrate was combined with NaCl and recrystallized on a glass rod. (see previous expt.) This salt was recovered and dissolved in water. To this a solution of sodium carbonate was added. Water was added to increase the solution's volume to 60mL. This was used to rehydrate 45mL of DAP Plaster of Paris mix and the slurry was poured into a heart shaped mold.

 

The result displayed the blue-green fluorescent color common with uranyl minerals containing carbonate. Interestingly, the sample displayed much more phosphorescence than andersonite or "pseudo shrockingerite" both of which contain no sodium. Hydro-glauberite, on the other hand, is reported to phosphoresce green. The formula for hydro-glauberite is Na10Ca3(SO4)8*6H2O.

 

The result is shown next to some common opal containing the uranyl ion.

 

See:

en.wikipedia.org/wiki/Andersonite

rruff.info/uploads/CM31_167.pdf

 

Contains:

"Hydro-glauberite"? (FL+PHOS Blue-green >BL/UVabc)

Opal (FL Yellow-green >BL/UVabc)

 

Shown under UVc light.

 

Key:

WL = White light (halogen + LED)

FL = Fluoresces

PHOS = Phosphorescent

Blue = 450nm,

UVa = 368nm (LW), UVb = 311nm (MW), UVc = 254nm (SW)

'>' = "stimulated by:", '!' = "bright", '~' = "dim"

 

"Hydro-glauberite"?

6Nov2015

 

Much appreciation to Gordon Czop for the uranyl nitrate.

 

Series best viewed in Light Box mode using Right and Left arrows to navigate.

Photostream best viewed in Lightbox mode (in the dark).

 

18 Watt Triple Output UV lamp from Polman Minerals - Way Too Cool UV lamps

Just as St. Michael's Episcopal Church keeps a bouquet of fresh flowers by its memorial to the Civil War dead of its parish, so too does someone decorate the memorial to General Beauregard with garden flowers placed in a Big Gulp cup. One the stems had fallen out, so I put it back in the cup.

 

======================

 

Charleston, South Carolina, can be hot and humid in the summer, so we were drawn to the shade of Washington Square like desert travelers to an oasis.

 

After resting and rehydrating on a bench under a spreading oak, I felt refreshed enough to look more closely at my surroundings.

 

The old structure off to one side of the park turned out to be nothing less than a memorial to Confederate General P.G.T. Beauregard erected by the grateful citizens of Charleston in 1901, 36 years after the end of the Civil War and 8 years after Beauregard's death.

 

A vase of fresh flowers - white phlox - stood at its base.

 

The memorial has clearly seen better days. It is in need of a professional restoration.

 

The inscription reads:

 

P G T BEAUREGARD

 

GENERAL

 

COMMANDING CONFEDERATE FORCES

 

CHARLESTON SOUTH CAROLINA

 

HELD THIS CITY AND HARBOUR

 

INVIOLATE

 

AGAINST COMBINED ATTACKS.

 

BY LAND AND WATER

 

1863, 1864, 1865.

  

THIS MONUMENT IS ERECTED

 

IN HIS HONOUR

 

BY A GRATEFUL PEOPLE

 

1901

========================================================

 

According to a 2015 article in the online publication IBT,

 

"In 2000, South Carolina lawmakers passed 'The Heritage Act,' which protects all monuments, street names and buildings named for historical figures or events. The act, which was initially designed to protect the Confederate flag from being removed from Capitol grounds, required any changes to be approved by a two-thirds majority in both the state House and state Senate."

 

In fact, the killings of worshipers in a Charleston church in 2015 led to the removal of the Confederate flag from the Capitol and the Capitol grounds, but IBT reports:

 

"The South Carolina House will not consider removing or changing [any other] public monuments celebrating the Confederacy, said Republican House Speaker Jay Lucas in a statement released on Thursday. Lucas' declaration came after the General Assembly voted last week to remove the Confederate flag from the Statehouse grounds."

 

www.ibtimes.com/south-carolina-confederate-controversy-mo...

 

To borrow one of WInston Churchill's famous lines, I do not think that the removal of the Confederate monuments in New Orleans is the beginning of the end or even the end of the beginning of our effort to come to terms with this part of our past.

========================================================

Wikipedia says:

 

P. G. T. Beauregard (born Pierre Gustave Toutant-Beauregard; May 28, 1818 – February 20, 1893) was a Southern military officer, politician, inventor, writer, civil servant, and the first prominent general of the Confederate States Army during the American Civil War. Today, he is commonly referred to as P. G. T. Beauregard, but he rarely used his first name as an adult. He signed correspondence as G. T. Beauregard.

 

Trained as a civil engineer at the United States Military Academy, Beauregard served with distinction as an engineer in the Mexican–American War. Following a brief appointment as superintendent at West Point in 1861, after the South seceded he resigned from the United States Army and became the first brigadier general in the Confederate States Army. He commanded the defenses of Charleston, South Carolina, at the start of the Civil War at Fort Sumter on April 12, 1861. Three months later he won the First Battle of Bull Run near Manassas, Virginia.

 

Beauregard commanded armies in the Western Theater, including at the Battle of Shiloh in Tennessee, and the Siege of Corinth in northern Mississippi. He returned to Charleston and defended it in 1863 from repeated naval and land attacks by Union forces. His greatest achievement was saving the important industrial city of Petersburg, Virginia, in June 1864, and thus the nearby Confederate capital of Richmond, from assaults by overwhelmingly superior Union Army forces.

 

His influence over Confederate strategy was lessened by his poor professional relationships with President Jefferson Davis and other senior generals and officials. In April 1865, Beauregard and his commander, General Joseph E. Johnston, convinced Davis and the remaining cabinet members that the war needed to end. Johnston surrendered most of the remaining armies of the Confederacy, including Beauregard and his men, to Major General William Tecumseh Sherman. Following his military career, Beauregard returned to Louisiana, where he served as a railroad executive, and became wealthy as a promoter of the Louisiana Lottery.

 

en.wikipedia.org/wiki/P._G._T._Beauregard

 

Cross section of the thallus of a foliose lichen found on a dead tree. The Fast Green has stained the upper cortex (right) green. Below this layer in the medulla are the algae (Safranin-O stained round cells) interspersed with the fungal hyphae (Fast Green) which predominate further below the surface. The lower cortex (left) has stained very dark. Extending further left are the rhizines which anchor the thallus on the ventral side to the substrate. These are bundles of hyphae. Specimen from the edge of the Dowagiac River (5/15). The source specimen is shown in: www.flickr.com/photos/14643312@N02/17758847712/ and www.flickr.com/photos/14643312@N02/17573214550.

 

Lichen are reported to be difficult to adhere to the slide. The hyphae in the medulla did not survive this staining protocol as well as Hematoxylin - Erythrosin B with everything else remaining constant. The following protocol for fixation is largely based on Chamberlain, "Methods in Plant Histology, 5th ed., 1905. Staining was per Johansen. Fixed 24 hours in aqueous chromic acid-acetic acid (3.7 g potassium dichromate/l + 10 ml glacial acetic acid/l). (The substation of potassium dichromate for chromic acid based on equivalent chromate conc. is reported to work as long as the pH is less than 3.4). Washed 24 hours in flowing water. Dehydrated in 10, 35, 50, 75, 85, 95, 99 % IPA in water, 6 hours each min. Infiltrated in xylene saturated with Paraplast for 2 days, followed by 2 changes of melted Praplast for 2 hours each. Embedded in Paraplast. Sectioned on a Spencer 820 microtome at 11 micron. Cleared in Xylene 2X, 10 min each. Rehydrated 99 (10 min), 95, 85, 70 % IPA, 2 min. each. Stained in Johansen's Safranin-O, Fast Green (24 hours in Safranin-O, 15 sec. in fast green). Cleared 2X xyene 5 min each. Mounted with DEPEX.

 

Photographed on a Spencer 42 petrographic polarizing microscope using an original magnification of 200X, using a Sony NEX 5N with a Leica MIKAS 1/3X adapter.

Sorry I missed yesterday but Pup's been rather unwell ... was all set to take her to the vet today but overnight she's picked up, thank Heavens!

 

Some sort of tummy bug methinks, but she really went down like a felled oak, needing peace and quiet more than cuddles and suchlike.

 

Then, this morning, she perked up, went out for her walk in her usual happy way then stole my cup of coffee! I suppose that will help with rehydrating her, at least!

 

And before you say it, I know that coffee isn't good for dogs, but she's been stealing it for 9 years now, whenever she could get at my mug, ever since she was a tiny puppy ... in fact the first time she got her nose in my coffee mug and drank the lot, after 10 minutes she let forth a huge belch, rattling the windows! She looked horrified at belching, then rather amused with herself! 😁

I collected this petiole gall from a yet to be identified bush near the Dowagiac River. This is the same gall as illustrated in www.flickr.com/photos/14643312@N02/20281620511. This section is cut normal to where the gall attached to the petiole and it shows the primary vascular bundles entering the gall.

 

The protocol was as follows. Specimens fixed in FAA (formaldehyde, acetic acid, ethanol) 24 hr. Dehydrated in 35, 50, 75, 85, 95, 99 % IPA in water, 6 hours each min. Infiltrated in xylene:paraplast 3:1, 1:1, 1:3 1 hour each. Infiltrated in xylene saturated with Paraplast for 10 days, followed by 2 changes of melted Paraplast for 2 hours each. Embedded in Paraplast. Sectioned on a Spencer 820 microtome at 11 micron. Cleared in Xylene 2X, 10 min each. Rehydrated 99 (10 min), 90 (10 min.), 85, 70 % IPA, 2 min. each. Stained Gill's Hematoxylin 20 sec. Washed 3 min running water. Blued 0.05 % lithium carbonate 10 s. Water rinse 1 min. Stained 1 % aq. Erythrosin-B 2 min. Dehydrated 99 % IPA 2 min 2X. Cleared 2X xylene 5 min each. Mounted with DEPEX.

 

Photographed on a Nikon MS inverted microscope using an original magnification of 40X, using a Sony NEX 5N with a Leica MIKAS 1/3X adapter.

We rehydrated (separately) dried mushrooms and dried vegetables from the grocery, cooked spinach fettuccine long enough to get "pasta water," added powdered milk and some Parmesan cheese for a pseudo-cream sauce, and then combined ingredients. An easy backpacking dish!

 

Sides included an avocado and some surplus trail snacks. Dessert was a square of fancy chocolate and a little gin.

This Bryce Canyon National Park Service Search and Rescue truck and Ranger Truck were parked near the General Store. I strolled over for some photos before I realized a Ranger was in the truck

 

He explained that he was on COMMs because they could not get a direct signal between the SAR team that was in the Canyon and Headquarters. He explained that a middle-aged woman had some heat related issues. The SAR team had rehydrated her and were walking her out but it could take a while. I went back to my friend and his son who were eating at the General Store. I explained what the Ranger had told me. Then a family at the next table said that they overheard me and were very relieved bacause the woman was their mother and they hadn't heard anything for a couple of hours. The Ranger had been very precise in his speech and boy was I glad that I had been very precise in my speech.

 

We went on a camping and hiking trip to Zion National Park and Bryce Canyon National Park.

www.nps.gov/brca/index.htm

en.wikipedia.org/wiki/Bryce_Canyon_National_Park

 

IMG_0621

onion, rehydrated char sui pork jerky made last month, mixed veggies, 2. day old rice made with chicken stock, sesame oil, honey, soy and soy paste, a knob of finely grated ginger, a shot of oyster sauce, and another of fish sauce, finely ground pepper, and a knob of butter and a splash of avocado oil. All measurements by eye and taste.

 

Stir fry the onion in oil and butter to get it a bit translucent. Add the pork and fry until the water used to reconstitute the jerky has evaporated off. I used frozen mixed veggies, and they were now added to the wok. A minute to heat the veggies, then add the rice. Stir fry the rice, breaking up any clumps with the spatula. Keep stirring until the rice starts to brown, then add all the other ingredients. I actually mixed them together in a bowl before starting to make adding them easier and faster. Continue stir frying the mix, insuring the seasoning coats all the other ingredients well. Add a splash if water if the rice looks too dry at this point. I had enough liquid from the rehydration and the frozen veggies, but I had a glass of water in standby in case I needed it. I have in the past, and being prepared could mean the difference between a great meal and a burned one because you left the wok to get the water.....

It is delicious by the way.

Left out the egg because my wife hates them, but if you wanted to add an egg, crack one to a bowl and beat until smooth. Just before removing the heat, drizzle the egg over the mix and stir in. It WILL be cooked by the time you spoon out your dinner.

The only add would be red chili flakes and sesame seeds as you plate dinner, to taste

 

Apparently I have the physique of a runner, or perhaps it's merely that I happen to work in an office with several well-known runners in this town. Regardless the reason, I regularly get asked if I am a runner. My stock answer: "If you ever see me running down the street, you better look back to see who is chasing me." Sometimes I add "and what they are carrying." No, I am not a runner. I have never, ever in my life experienced a runner's high. I hope my quip answers that query well. Apparently, however, it doesn't have to be a person chasing me. I have started literally running with Magnus. Why? It's the best way to keep down the swarms of mosquitos when we take our walks. I even ran down the path through the woods late yesterday, and I didn't get a single mosquito bite. Granted, I recently started taking 2000mg garlic daily. Hoping that garlic odor oozing from all my pores keep the skeeters at bay. And hoping I can put up with the taste of garlic oozing from my mucosal membranes. I'm chewing a lot of gum. Previous mosquito bite preventions I have tried include peppermint spray, lemon grass spray, and a few other sprays including listerine. They haven't helped. I can't use things like skin so soft because the scent gives me migraines. Same reason I can't wear the dryer sheets. At times I've resorted "Off" and other DEET products, but even those don't prevent the mosquitos from biting. Instead I am out in 90-degree heat wearing two layers of long sleeves and running. Then chugging two glasses of water to attempt to rehydrate myself. Yikes.

 

[SOOC, f/1.4, ISO 250, shutter speed 1/500, -1/3 EV]

A fine circuit of the White Peak's Manifold and Dove Valley, where we were treated to glimpses of sunshine, wild thyme and marjoram, white-throated dippers, a grey (or possibly yellow) wagtail.

 

It was our last big hike before we officially taper for an amble along the Scottish Borders. By the end of 20 miles we were tired and thirsty and yet again all the tables were reserved with hardly any of them in use.

 

We assumed squatters' rights while we enjoyed a pint of Farmers' Blonde, which is nice and hoppy and as good a way as any of rehydrating after a warm summer's day.

(heard on the radio)

Brussels sprouts - boil for at least 3 months until completely waterlogged, then use them to rehydrate old people at Christmas..

F&N Foods - 100Plus Active Non-Carbonated Isotonic Drink: What Every Active Body Needs. Non-Carbonated With Added B Vitamins. (L & R: Rehydrate And Re-Energise With Vitamins B3, B6 And B12.) (4th Gen: Dark Blue)