links i liked: from bird song, to gmo food perils

Some Camassia species were an important food staple for Native Americans and settlers in parts of North American

I have been reading the Penguin Encyclopedia of Gardening which aims to provide ‘….an explanation of words used in a technical sense in a horticultural context in the UK and USA.’ Set out as an A to Z this resulting post, missing a thousand definitions, is unlikely to rank highly with search engines.

Poke bowls, fish salads, originated in Hawaii and then became popular in California. The popularity of this dish has spread across the United States in 2018 and into 2019. According to Eater.com, the number of Hawaiian restaurants has doubled in the past two years. Poke bowls can be a healthy meal, and they offer a lot of diversity in one dish. So, it is easy to see why they are so popular.

Food waste and how to reduce it is a big topic with big implications. The United States Department of Agriculture (USDA) estimates that food waste each year totals 133 billion pounds which includes 31 percent food loss at the retail and consumer levels. Food is lost at all stages of the supply chain and for a variety of reasons that might include produce that is discarded because of flaws in appearance or restaurants serving large portions that may not be finished.

During these uncertain times, as we cope with keeping ourselves and our families healthy and practice social distancing, many are asking how the novel coronavirus (COVID-19) affects the safety of our food supply. The US Food and Drug Administration reports that “Currently there is no evidence of food or food packaging being associated with the transmission of COVID-19” (USFDA, 2020). Unlike foodborne gastrointestinal (GI) viruses like norovirus and hepatitis A that often make people ill through contaminated food, SARS-CoV-2, which causes COVID-19, is a virus that causes respiratory illness. Foodborne exposure to this virus is not known to be a route of transmission. Grocery stores and restaurants providing take-out food, are taking the necessary precautions to keep consumers and their employees safe. However, consumers should continue to practice proper food safety and personal hygiene practices. It is also important for consumers to follow the additional recommendations given by the CDC in order to stay safe (CDC, 2020). Along with the safety precautions given directly related to limiting the spread of the coronavirus, here are some practices that should be followed when purchasing and preparing food:

Moms and dads are busy people, and some may wonder if it is worth the time it takes to make homemade baby food over the convenience of buying store-bought baby food. There are considerations to make with this decision. Is my baby old enough and ready for solid food? Will my baby show any allergic reaction to a newly introduced fruit or vegetable? What are the food safety concerns with making my baby food? Below are a few ideas to help with your decision.

Food Insecurity and Food Deserts are terms used in the news to describe society’s status with food.

What do people look forward to the most about the fall? Is it the cooler temperatures and bonfires? The changing color of the leaves? The slathering of pumpkin spice flavor in every product imaginable? If you said “no” to these fall favorites, maybe for you it is the return of college football and tailgating. One thing for sure that no one looks forward to is severe stomach pain, vomiting, diarrhea, and spending several hours or days hugging their toilet as a result of preventable foodborne illness.

Have you looked in your fridge lately? What food items do you discard most often? Do you have any vegetables or herbs that might be a little past their prime? In the United States, nearly half of all food produced is never eaten; about half of that comes from households, consists of fruits and vegetables, and adds up to about $150 a month wasted. Just because a fruit or vegetable isn’t perfect or might be riper than we prefer, that doesn’t mean it’s unsafe or inedible. Often, our first thought is to discard it into the garbage, but are there other options?

MORE RAIN THE LAST WEEK MEANS a happier landscape, and also more links to share, since I sat sidelined, waiting for breaks in the action to go out and tidy up–or take pictures of a fiery doublefile Viburnum leaf, above, and whatever else is still smoldering. From a tender video of one man’s 40-year garden-writing career, to the story of a “seed library” up in my neck of the woods, to beginner blunders and the impact of gardening on the restaurant business (think: big), the latest digital harvest:The Thoughtful GardenerAA READER SENT NEWS of the understated but powerful video from garden writer Robin Lane Fox of “The Financial Times,” who recently marked 40 years at his enviable post.

Garden visitors, average early January 2015 day:30 dark-eyed juncos 11 goldfinches 1 male Eastern bluebird 3 Northern cardinals 5 white-throated sparrows 12 American robins 7 mourning doves 9 blue jays 3 tufted titmice 6 black-capped chickadees 2 white-breasted nuthatches 1 red-bellied woodpecker 2 downy woodpeckers 1 hairy woodpecker 1 yellow-belli

LATEST LINKS: Too-hot-to-handle weather has had me indoors for a broad swath of each recent day, and that means more than the usual dose of web browsing—and a couple of new links to share. One (a video) is an extraordinary take on dragonflies; the other a moving essay on what I think is the garden’s most important and insistent message: that nothing lasts. The latter is delivered not by a gardener at all, but by the neurologist Oliver Sacks. Some decidedly non-horticultural but ever-so-moving links I think you’ll like: