V2G

July 16, 2026

In the middle of the front section of my Sunday newspaper was a Reuters article about how during the summer school buses are sending power back to the grid. With schools out the electric vehicle (EV) buses are parked in charging lots across the nation. The World Resources Institute’s Electric School Bus Initiative says the US has about 6,700 electric school buses. About 230 of those have the capacity to supply 8 megawatt-hours of power at any given time and 100’s more are expected to come online. The energy stored in school buses and other electric vehicles is dwarfed by power plants, but efforts to use their batteries to return power to electrical systems show how EVs could fortify strained power grids. The large batteries in EV school buses can exceed 200 kilowatt-hours. They can charge when demand is low and send power back to the utility when they are idle, like in the summer when electricity demand surges. Steve Letendre, senior adviser to the Vehicle Grid Integration Council, said, “School buses will be a critically important backbone of V2G capacity.”

When I went online, I found vehicle-to-grid (V2G) describes a system in which plug-in electric vehicles (PIEVs) sell demand response services to the electrical grid. Such services are either back feeding electricity to the grid or reducing the rate of charge from the grid at different times of the day. Demand services reduce demand peaks for grid supply and reduce the probability of disruption from load variations. Plug-in electric vehicles include battery electric vehicles (BEVs) and plug-in hybrid electric vehicles (PHEVs). They share the ability to store electricity in their on-board battery modules, which are typically used to propel the vehicle’s electric engine. V2G allows some of this energy storage to be sent to the grid, turning the vehicle into a small-scale grid battery that is eligible for claiming feed-in tariffs. A 2015 report found that vehicle owners could receive significant payments by charging their EVs at off-peak times when grid electricity is cheaper, storing it in their car battery, and selling it back to the grid at peak times when congestion prices are higher.

At least 31 utilities and 21 states are involved in V2G school bus projects, but the capacity from V2G electric school bus projects needs to grow exponentially to make a meaningful difference. Electric buses do not emit tailpipe pollution, but critics of vehicle electrification and government and public investment in alternative energy projects argue they could tax the grid. This has led many schools to begin to lean on solar energy for charging. California leads the US in developing and adopting V2G school bus technology. The largest project is at the Oakland Unified School District, where Pacific Gas & Electric and transit provider Zum operate a fleet of 74 buses estimated to generate 2.1 gigawatt-hours of electricity annually, and a separate Zum project with the San Francisco Unified School District is set to launch next month. San Francisco is expected to surpass the Oakland project, with a starting fleet of 104 buses returning about 3 gigawatt-hours of energy annually during peak hours. The fleet will more than double to 238 electric buses in 2027-2028. In Connecticut, the Branford Public Schools district will have 46 V2G-capable electric buses in August.

THOUGHTS: In September 2022, the BIDIRECTIONAL Act was introduced in the US Senate, to “create a program dedicated to deploying electric school buses with bidirectional vehicle-to-grid (V2G) flow capability”. The bill died in committee. One criticism is that cycling power into and out of a battery (“inverting” the DC power to AC) incurs energy loss, comparable with the 70 to 80% efficiency of large-scale pumped-storage hydroelectricity. V2G requires a shift in thinking, and acknowledgment that fossil fuel combustion accounts for 75 to 80% of total greenhouse gas emissions globally. Act for all. Change will come and it starts with you.

Squash Vine Borer

July 14, 2026

For the last three years I have waged a battle with squash bugs (Anasa tristis). While I found a few individuals on my squash (genus, Cucurbita) this year, they have not been abundant and when I do see one I remove and dispatch it. Even so, every one of my squash plants died early. The cucumbers (Cucumis sativus) are thriving, but they were planted late and after the squash were gone. Squash bugs feed by piercing the leaves and stems to suck out plant sap, causing foliage to develop speckled yellow spots before turning brown and dying. I was still finding my leaves riddled with holes, but what led to the squash demise was the vine above the roots disintegrated. This seemed a different culprit than what I faced in the past. I attributed this to the cool and wet weather we had this spring leading to vine rot. I have similar leaf problems in the sunflower bed to the north and every one of the red amaranths (Amaranthus cruentus) are riddled with bite holes. While watering yesterday I noticed what looked like small beetles on the leaves of several of the sunflowers (Helianthus annuus). When I tried to remove them, they “jumped” to the other side of the leaf. Then one of them flew off. I was looking at a squash vine borer infestation.

When I went online, I found squash bugs and squash vine borers (the “moth” pest) are two distinct cucurbit (cucumbers, squash, melons, and pumpkins) pests. Squash bugs are “true bugs” (flat, dark gray/brown, resembling stink bugs) that suck plant sap while squash vine borers are daytime-flying moths whose caterpillars burrow into stems and kill vines from the inside. The squash vine borer (Melittia cucurbitae) is a daytime (diurnal) species of clear wing (sesiid) moth often mistaken for a bee or wasp because of its movements and the bright orange hind leg scales. Females typically lay their eggs at the base of leaf stalks, and the caterpillars develop and feed inside the stalk, eventually killing the leaf. They soon migrate to the main stem, and with enough feeding damage to the stem, the entire plant may die. The moth is considered a pest as it attacks cultivated varieties of genus Cucurbita (squash, zucchini, pumpkin, and acorn squash). The squash vine borer is native to North America, with some reports as far south as Brazil and Argentina. It lives in most temperate North American states, except the Pacific coast. Southern states have two broods a year (lucky for us).

Pesticides are ineffective to control squash vine borers once the larva gets inside the plant, and since the north bed is meant for pollinators, cannot be used as they would kill what I am trying to feed. I have been trying to catch and dispatch anything I see, but they are fast. An organic control is to inject BT (Bacillus thuringiensis) bacteria into the base of the stem using a syringe to kill the larvae. The injection should be done after the first flowers start to show and again after a few weeks. This method is quite manual and is only useful to small-scale or home gardeners (and too much work for me). You can wrap the lower stem with nylon stockings or aluminum foil to prevent egg laying, which generally occurs within a couple of inches from the point where the stem emerges from the soil. Some gardeners place a yellow bowl filled with water and a drop of liquid dish soap to attract and drown the adult pest. This method provides feedback on the level of infestation and along with daily checking the plants for eggs is popular with organic gardeners. Now I need a yellow bowl.

THOUGHTS: I try and be conscientious about organic farming on my vegetables, but the squash vine borer is testing my limits. Perhaps it is a good thing that most pesticides are ineffective on the insects. I realize I am feeding some insects even as I try to eliminate others. The same is true as I grow weeds (wildflowers) even as I pull others from my beds. Humans tend to make similar decisions with the people they cooperate with. Act for all. Change will come and it starts with you.

Sauerkraut

July 11, 2026

This is the second year I have tried raising cabbage (Brassica oleracea) in my raised beds. Last year the weather was not conducive and the heads never formed. I tried to use the individual leaves, but nothing I made worked. This year I planted it earlier and put in more seeds. Ten plants came up, but one was eaten (by something) almost immediately. The other nine plants produced large leaves that were attacked by some sort of insect (never saw it). Three of the plants were overstressed by the attacks and I ended thinning them out to give more space to the others. That left two plants that had formed decent heads and the other four still in the process of folding (hopefully). Sunday Melissa made a pork loin in the crockpot by combining the meat with baby potatoes (Solanum tuberosum), carrots (Daucus carota subsp. sativus), and the smaller head of my cabbage. Melissa thought the cabbage was picked too late and had a bitter taste. I did not want that to happen to the one good head of cabbage left, so today I used it to make sauerkraut.

When I went online, I found Sauerkraut (lit. ’sour cabbage’) is finely cut raw white cabbage that has been fermented by various lactic acid bacteria. The dish has a long shelf life and a distinctive sour flavor, both the result of the lactic acid formed when the bacteria ferment the sugars in the cabbage leaves. The English name is borrowed from German, but the dish did not originate in Germany. Some claim fermented cabbage (Suan cai) came from China during the time of the building of the Great Wall. The Romans also pickled forms of cabbage and are the likely source of European sauerkraut. The dish became popular in Central and Eastern European cuisines, and countries including the Netherlands (zuurkool) and France (choucroute). Glenn Randall Mack and Asele Surina published “Food Culture in Russia and Central Asia” in 2005 and credit the Slavic peoples of Europe with likely discovering fermented cabbage. Before frozen foods and refrigeration, sauerkraut was readily available in Northern, Central, and Eastern Europe, and provided a source of vitamin C during the winter. Captain James Cook took sauerkraut on his sea voyages to prevent scurvy.

Sauerkraut is one of the easiest ways to preserve cabbage. Wash the head, remove the outer leaves (setting one aside), cut out the core. I used my large carving knife to cut thin slices off the head making a large pile of sliced cabbage. I sprinkled on four tablespoons (60ml) of sea salt and gently mixed it into the cabbage, then let it stand for 15 minutes. The important step is to knead the mixture for 5 minutes. I was surprised by how much water came out of the cabbage and by how much it reduced. I stuffed the entire head into the quart jar and poured the cabbage water over the mixture. There was not quite enough water, so I made a salt brine of two tablespoons (30ml) salt to one cup (0.26L) distilled water and covered the mixture. The last step was topping it off with the leaf I had set aside and adding one of Melissa’s decorative rocks to keep it weighted down. I did not add the weight last year and the sauerkraut got moldy. I need to wait 1 to 4 weeks for fermentation and then put it in the refrigerator. It should last up to a year, but I think it will be eaten long before then.

THOUGHTS: One of my fond memories growing up was mom making sauerkraut in a ten gallon (38L) stoneware crock. Mom would fill it with fresh cabbage and salt and place it in the basement to ferment where my brother and I would sneak “taste tests” out of the crock. Sauerkraut, kielbasa, and baked potatoes are still one of my favorite meals. Sauerkraut represents the two ways ideas, beliefs, and technologies spread. There appear to be two simultaneous independent inventions (Slavic and China) which then spread by expansion (from one people to the next). Technologies and ideas seem to have a life of their own and few things can be claimed as “mine” for long. Act for all. Change will come and it starts with you.

Condiment

July 04, 2026

Like most people in the US, I spent part of the day harvesting the bounty of my garden (really?). I began early this morning (for me) taking the kids for a walk. By 10 am it was already 89F (31.6C) with a “feels like” of 99F (37.2C). I got home in time to water my garden and to oversee what would be ripe enough to take to our feeding program tomorrow night. I mentioned earlier I harvested around 20 pounds (9kg) of Roma tomatoes (Solanum lycopersicum var.) that I turned into 7 quarts (6.6L) of pasta sauce. The vines have kept producing and I was able to garnish another 10 pounds (4.5kg) today, along with another 12 Arkansas Travelers (Solanum lycopersicum var.). My red onions (Allium cepa) have stopped growing but there are 38 onions still in the ground. My jalapeno peppers (Capsicum annuum) are now producing as the weather has turned hotter (not warmer). I am also growing cilantro (Coriandrum sativum) in the herb garden. While I have made several batches of pickle de Gallo, I now have the ingredients for my favorite condiment, Pico de Gallo.

When I went online, I found a condiment can be defined as a supplemental food (such as a sauce or powder) that is added to some foods to impart a particular flavor, enhance flavor, or complement a dish. These foods are not considered enough to serve as a standalone dish. The term condiment originally described pickled or preserved foods but now includes a great variety of flavorings. Many diverse condiments exist in various countries, regions and cultures. Pico de Gallo can be used in much the same way as Mexican liquid salsas, and because it contains less liquid, it can also be used as a main ingredient in dishes such as tacos and fajitas. The tomato-based variety is widely known as salsa picada (‘minced/chopped sauce’) and in Mexico is normally called salsa mexicana (‘Mexican sauce’). The colors of the red tomato, white onion, and green chili and cilantro are reminiscent of the colors of the Mexican flag, and it is also called salsa bandera (‘flag sauce’). The Pickle de Gallo lacks the red of the tomato but is still a great way to use the 14 pints (6.6L) of pickles I canned last week.

Since today is the celebration of Independence Day in the US, there are two other important condiments associated with this day. Ketchup typically refers to tomato ketchup, although early recipes for different varieties contained mushrooms, oysters, mussels, egg whites, grapes, or walnuts. Tomato ketchup is made from tomatoes, sugar and vinegar, along with seasonings and spices. Mustard is a condiment made from the seeds of a mustard plant, which may be the white/yellow mustard (Sinapis alba), brown mustard (Brassica juncea), or black mustard (Rhamphospermum nigrum). The (whole, ground, cracked, or bruised) seeds are mixed with water, vinegar, lemon juice, wine, or other liquids, salt, and other flavorings and spices to create a paste or sauce. The sauce can range in color from bright yellow to dark brown. These are important condiments on Independence Day as they are often paired with hotdogs and hamburgers grilled on bar-b-q’s across America.

THOUGHTS: While a condiment is officially defined as a supplemental food, I often use both Pickle and Pico as a main course pared with tortilla chips. While the USDA Food Buying Guide explicitly lists tomato catsup and chili sauce as condiments that do not contribute toward the daily vegetable component, there is a famous historical debate surrounding school lunches in the 1980’s. Proposed USDA rules suggested counting various tomato condiments and pastes as vegetables, but this was never officially adopted for dietary health. It seems we are willing to do anything to get children to eat their vegetables, even if the condiments do not contain the necessary nutritional value to count as a vegetable. Act for all. Change will come and it starts with you.

Lasagna

June 24, 2026

Monday I was once again scrolling through my phone looking for something different for dinner. Melissa and I have several go-to meals that are simple that we make often. While these are good, there are times when I get bored eating the same meals and then working through the leftovers. I knew I had hamburger in the freezer, so I began my search with “quick hamburger meals”. Not finding what I wanted I shifted the search to “quick easy meals”. This opened the offerings to meals based around chicken, seafood, and salads, as well as more hamburger meals. By this time, I had been scrolling for over 30 minutes (sound familiar?) and the local news was coming to an end. The half hour between the 6 o’clock news and regular programing at 7 is when we usually prepare our meals, so I was beginning to get desperate. Then I remembered we had a half pound (.23 kg) of sausage left over from one of our regular sausage and potatoes skillets Melissa had made on Sunday. I switched the search to sausage and immediately found a skillet sausage and lasagna bake.

When I went online, I found lasagna, also known by the plural form lasagne, is a type of pasta made in wide, flat sheets. This dish originated in Italian cuisine where it is served in a number of ways, but is best known for its use in a baked dish made by stacking layers of pasta, alternating with fillings such as ground meats and tomato sauce (ragu), béchamel sauce, vegetables, cheeses (including ricotta, mozzarella, and Parmesan), seasonings, and spices. Typically, cooked pasta is assembled with the other ingredients, topped with grated cheese, and then baked in an oven (al forno). Lasagna originated in Italy during the Middle Ages and the oldest known written reference appears in a ballad in 1282 CE. There are many regional variations of the dish in Italy. These dishes were traditionally served during religious celebrations, which were some of the few times many people would eat meat.

I frequently make lasagna and prefer my homemade to frozen store brands. This recipe was a “quick one pan dish” ready in 40 minutes. I pulled up the recipe and realized I did not have the ingredients. No worry. I often substitute and add or subtract ingredients depending on what is on hand. The recipe suggested a cast iron skillet, and I pulled the largest one from under the cabinet. I browned the sausage and added minced garlic. Then came 2 cups (0.45 kg) of pasta sauce (my homemade) and 2 cups (0.45 kg) of chicken broth. I realized I used a 10-inch (25 cm) pan rather than a 12-inch (30.5 cm) pan (did not fit), but I had a 12-inch cast iron skillet in my camping gear. I brought the mixture to a boil and went to add the noodles. I like to keep flat lasagna noodles in the pantry but was out. None of the other noodles seemed right for the dish I was trying to imitate. I finally opted for a package of mac-n-cheese to get the elbows. I simmered the mixture for 15 minutes to blend the flavors and added cheese on top. I mixed the mac-n-cheese packet into the sauce, substituted cottage cheese for ricotta, and finished with parmesan and mozzarella. The whole pan went into the oven on broil for 5 minutes. It turned out delicious.

THOUGHTS: One problem with searching online recipes is they are often subscription services, as was my sausage and cheese lasagna. The recipe pulled up fine and the site asked if I wanted to subscribe. I declined and preceded to make the dish. I scrolled back and forth making sure I had the right amounts of each ingredient and the proper steps. About halfway through preparation the screen flashed, “This is members-only content”, and blurred the screen. I could join or sign in, but until I did it would not provide further information. I knew enough of the ingredients and steps to proceed and I did neither. I realize the site may need profit but am incensed when “free” information is belatedly tied to a subscription that at very least tracks and sells my information to others. I prefer an upfront choice. Act for all. Change will come and it starts with you.

Mason

June 21, 2026

I have mentioned our two flower beds dedicated to wildflowers. The one on the north side of the house has sunflowers (Helianthus annuus) and cone flowers (Family, Asteraceae), while the east bed has a self-propagating mix of wildflowers (the package literally said, “wildflower mix”). These beds attract a variety of bees (Clade, Anthophila) and butterflies (Family, lepidopteran). Attached to one of my browsers was an ad asking for my support for local pollinators. The ad described how honeybees do little of the pollination for gardens and orchards. Honeybees (genus, Apis) produce honey, which along with their brightly colored yellow and black bodies make them attractive. They also form colonies (hives) that are often located around orchards or even transported as rentals for pollination. What I did not know until I opened this ad was that 90% of pollination is performed by a solitary bee known collectively as mason bees.

When I went online, I found a mason bee refers to bees in the genus Osmia (Family, Megachilidae) who derive their name from the habit of using mud or other “masonry” products in constructing their nests. These nests are made in naturally occurring gaps such as cracks in stones or other small dark cavities. Some species preferentially use hollow stems or holes in wood made by wood-boring insects. Over 300 species are found across the Northern Hemisphere, but most occur in temperate habitats of Europe and Asia (Palearctic) and North America (Nearctic) and are active from spring through late summer. Osmia species are frequently metallic green or blue, although many are blackish and at least one is rust-red. Most have black ventral masses of black hairs on their hind legs (scopae) which are difficult to notice unless laden with pollen. Two species of the genus, the orchard mason bee (Osmia lignaria) and the blueberry bee (Osmia ribifloris), are native to the Americas, although the orchard mason have been moved from their native ranges for commercial purposes.

If you want to make your garden an inviting and safe space for the mason and other solitary bees, avoid cute, shallow decorative models. Instead look for removable paper or cardboard tubes or wood laminate trays. If bees nest in drilled in solid blocks, the house becomes a trap for diseases and mites after a single season. The holes should be exactly 5/16-inch (8 mm) in diameter and at least 6 inches (15 cm) deep. If the holes are too wide, bees cannot build secure mud partitions. If the hole is too shallow, the female bees may only produce male eggs. Solitary bees are sensitive to chemicals, so choose natural, untreated, or wood like cedar or pine. Choose a sloped or overhanging roof (metal) to prevent rain from rotting the tubes, and a wire mesh on the front to deter woodpeckers. The house should face southeast or east to receive early morning sun to warm the bees, encouraging them to start pollinating. The house should be attached to a solid surface about 5 feet (1.5 m) above the ground. I ordered one and got another for my grandchildren to enjoy, as well as the bees.

THOUGHTS: The mason bee house in the ad told of a 70-year-old man retiring after 50 years and this would be his last bee houses. The ad pointed out the advantages of purchasing this house and its superiority over the commercial houses online or in stores. It also said there were only 200 houses left. I generally look elsewhere online to see if the “steals” offered by such sites are real and how they compare with other prices. I had a red flag at “200 remaining” at a cost of “only US$69”. My search pulled up a reference to possible scams. When I looked, my ad fit the criteria. The price was twice as much as other houses and did not meet the criteria listed among the “10 best”. There are times we see a great idea that fits a criterion and we buy impulsively. Even if this is the best deal, it should be checked. Otherwise, we set ourselves up to be scammed. That is true regardless of age. Act for all. Change will come and it starts with you.

False Parasol

June 15, 2026

I have grown corn (Zea mays) in the bed along the back of my house for the last three years. The first year I grew corn as part of the “three sisters”, an indigenous method that allows the corn stalks to support the climbing pole beans (Phaseolus vulgaris) with winter squash (genus, Cucurbita) providing ground cover to keep down the weeds. While the corn grew, the cobs had spotty kernels that hardened before I harvested (oops!). The entire crop also suffered “laydown” (common for corn in wind) just after I returned from vacation and I had to stake the stalks to get them to stand. This year I learned about seed expiration (many did not sprout). If you read the packets, it tells the planting year and how long it should remain viable. I bought new seeds to plant this year. The three rows were going well until the kids were “play fighting” and to my horror Loki jumped the fence and landed on top of the small stalks. I added to the height of my fence, reset the plants I could, and replanted the ones that had been snapped, as well as several that had not sprouted. The corn was growing well and began producing tassels (male) and silks (female ears). Then two weekends ago a tornado cell passed over town and the winds caused another “laydown”. I again staked what I could and hoped for the best. When I checked the corn last week there was a large mushroom (false parasol) growing among the stalks.

When I went online, I found the false parasol (Chlorophyllum molybdites), commonly known as the green-spored or green-gill parasol, and vomiter, is a common species of mushroom found in temperate and subtropical meadows and lawns. The species is poisonous and causes serious vomiting and diarrhea. The cap (pileus) ranges from 3.1 to 12 inches (8 to 30 cm) in diameter and is hemispherical with a flattened top. The cap is whitish in color with coarse brownish scales, with white gills that turn dark and green with maturity. The stem (stipe) ranges from 2.0 to 12 inches (5 to 30 cm) tall and bears a double-edged ring and lacks the snakeskin pattern generally present on the edible parasol mushroom (Macrolepiota procera). The flesh is thick and initially firm, although it softens with age. The false parasol is the most consumed poisonous mushroom in North America as it is often misidentified as an edible species like the shaggy parasol (Chlorophyllum rhacodes) and parasol mushroom. Fruiting bodies generally appear after summer and autumn rain.

The summer rains did bring out the large mushroom among my corn, as well as another in my next-door neighbor’s yard. When I used Google identification it said the mushroom was a giant puffball (Calvatia gigantea) which is said to be very tasty. I love mushrooms and I had visions of sauteing the firm flesh in butter and garlic. As the round cap matured it flattened and the edible giant puffball morphed into a poisonous false parasol. The large white puffball mushrooms are edible when young, as are all true puffballs, but even they can cause digestive issues if the spores have begun to form, as indicated when the pure white flesh begins to turn yellowish or greenish-brown. An overripe puffball will fall apart and release spores when touched or if cut open and should be discarded. I was glad I waited or I may have been another victim of mistaken identity.

THOUGHTS: False parasol mushrooms are sometimes called fairy ring mushrooms as they often form fairy rings, a naturally occurring ring or arc of mushrooms. Fairy rings are the subject of much folklore and myth worldwide, particularly in Western Europe, and are alternately seen as hazardous or dangerous places linked with witches or the Devil, or as a sign of good fortune. Mine was a single mushroom so I will have neither good nor bad luck. I am two days out from the maturation date on the package suggested for my corn. Since I already had the laydown (bad luck), I am hoping for a good harvest (good luck). Farming is not easy. Act for all. Change will come and it starts with you.

Goliath

June 13, 2026

I came across an article on my MSN browser on a gigantic tadpole discovered in 2018. The Chiricahua Mountains on the Arizona-Mexico border is famous for the Chiricahua leopard frog (Lithobates chiricahuensis). This leopard frog is listed as a federally threatened species that is on the decline due to habitat loss and invasive bullfrogs. A research team was draining a pond when they discovered a massive tadpole in their nets. This was a bullfrog (Lithobates catesbeianus) tadpole that never metamorphosed. Herpetologists are unsure why Goliath was stuck in tadpole limbo but believe it is due to a hormone imbalance, specifically a deficiency of a hormone essential for metamorphosis (thyroxine) combined with an excess of growth hormones. The beast was taken to the Southwestern Research Station before dying in 2019. The tadpole will be preserved by scientists so they can better understand what caused his mysterious condition. Researchers had appropriately named the tadpole Goliath.

When I went online, I found there is a species of frog named the goliath frog (Conraua goliath), also known as the giant slippery frog and the goliath bullfrog, in the family Conrauidae. The goliath frog is the largest living frog. Specimens can reach up to about 18 inches (45 cm) in snout to vent length and 9.9 pounds (4.5 kg) in weight. The species has a relatively small habitat range in Cameroon and Equatorial Guinea. The goliath can live up to 15 years in the wild and up to 21 years in captivity. The primary threat to the goliath frog is hunting, as it is considered a food source in its native range, although other predators are possible. The frog is also threatened by habitat loss and degradation, and they have been extensively exported to zoos and pet trade but have proven shy and nervous in captivity. Although captives may live longer than their wild counterparts, the species has not been bred in captivity.

Goliath, the tadpole, did not undergo the normal metamorphosis where their tails are transformed into legs and development of adult frog features. Despite remaining a tadpole, Goliath continued to grow, making it one of the largest tadpoles ever documented. Its condition is considered extremely rare and provides insight into how hormonal imbalances can affect amphibian development. The case highlights the delicate balance required for normal amphibian growth and metamorphosis. Researchers studied Goliath to understand the effects of endocrine disorders on development. Cases like Goliath also raise questions about environmental impacts like pollution and habitat changes and their effect on the hormonal processes in wildlife. Goliath was preserved by scientists to allow further study of its unique condition. Its story serves as a compelling example of the extraordinary variations that can occur in nature and underscores the importance of monitoring environmental and hormonal factors in amphibian populations.

THOUGHTS: When I found that Goliath had died in 2019, I began to wonder why this popped up on my browser today. A Copilot search gave me three possible answers. It could have been as it was recently linked to a news or science article about unusual wildlife or amphibian biology. Another explanation is a website or blog discussing rare animal cases or environmental science featuring the story. Finally, it might have occurred via a browser ad or redirect or if my browser had been hijacked or exposed to unwanted ads, then it could have shown the page as part of a pop-up or search result. Personally, I think it appeared as I seem to gravitate toward such article in my searches. We are all being tracked for preferences. This can make my searches more effective, if I do not care where this information is shared. Hmm. Act for all. Change will come and it starts with you.

CattleTracker

June 11, 2026

Last week’s Sunday newspaper carried a USA Today article on an innovative integration of ranching and energy production. A herd of ten cows and their calves are residents of a Christiana, Tennessee, solar farm. The 40-acre (16 ha) farm is the world’s only commercial scale solar energy plant co-located with cattle production. The farm is owned by Silicon Ranch, a 15-year-old company based in Nashville. The group has big plans to foster the integration of cattle and solar energy production thanks to a patented technology they are case testing in Tennessee. The company, and its team of interdisciplinary researchers who built the technology, believes the co-location of the two land uses is a win-win for the agriculture and energy sectors. This promise comes as both sectors have been forced to navigate unpredictable and sometimes volatile market conditions over the past few years. The software is called CattleTracker and offers a simple yet scalable solution to the venture.

When I went online, I found that CattleTracker “is a field-tested, evidence-based solution built to scale across America’s agricultural landscape that won the 2026 SEAL Sustainable Innovation Award.” The innovation is the culmination of research and development by a multidisciplinary team of experts in the practice of using the same land for both solar energy and agriculture (agrivoltaics), animal welfare scientists, regenerative ranchers, and soil and ecosystem scientists from across the country and around the world. The ranch builds and expands on Silicon Ranch’s nationally recognized work in sheep grazing, but the process needed innovation to adapt as solar panels can be vulnerable to damage from the greater weight and height of grazing cows versus compact sheep. The living laboratory at Christiana will enable researchers to study cattle behavior, welfare, and ecological impacts while simultaneously testing solar installation structures. According to Silicon Ranch’s website, “Christiana Solar is the latest proof that energy production and farming don’t have to compete—they actually work hand in hand, thriving together.”

Silicon Ranch launched its Regenerative Energy platform in 2018, introducing sheep grazing to its solar farms first in Tennessee and then in other locations. Now, the company owns the largest flock of sheep in Georgia. However, sheep are small and docile and easily coexist with solar modules. Cattle are large and heavy and do not fit under standard solar modules, and they tend to bump into things which could damage the expensive equipment. The advantage of making the cattle and solar modules work together is that the animals benefit from plentiful shade and grass to freely graze while the power companies have an easier time maintaining their solar farm. Solar modules work by rotating, tilting the panels to follow the sun’s movements throughout the day and can be almost vertical. Prohibitive costs of materials keep from just raising the modules above the cattle. The CattleTracker software is designed to prevent modules from tracking the sun if cattle are nearby. Nick de Vries, of Silicon Ranch, said ”We needed a design that would be good for agriculture, good for solar, good for the ecology, good for the community.” Silicon plans to continue to improve the CattleTracker technology to show how it could be used in communities across the U.S.

THOUGHTS: The locally produced CattleTracker technology carries over to all the solar equipment at the facility. The solar modules were made in Ohio by American company First Solar, while other parts were made in Alabama, Wisconsin and Virginia. The Nextpower tracker parts were made in Memphis, and the Shoals combiner boxes were made in Portland, Tennessee. The project illustrates that with innovation you can shop locally and focus on both the economy and ecology. Who knew. Act for all. Change will come and it starts with you.

Cigarette Snail

June 10, 2026

While perusing my MSN browser I came across a post from the journal Sciencing addressing one of the worst ways to die. During the summer people are drawn to the beach for the nice sea breeze and warm sand. Rather than relaxing and trying to get a suntan (harder now with my SPF 50 sunscreen) I like to spend time walking along the shore looking for shells. Melissa and her family did the same and we have several snail-shaped glass vases filled with some of the shells rescued and brought home as souvenirs. The best time of day to collect is after high tide as the water recedes and the shells are deposited on the beach. An even better time is after a storm has passed and more shells and creatures have been deposited along the shore. The article cautioned to avoid picking up one particularly pretty, cone shaped shell. The occupant resting inside this beautiful relic is equipped with enough venom to kill 700 people. It is said that if you were stung by this snail, you would perish before you had time to smoke one last cigarette.

When I went online, I found the geography cone (Conus geographus), also called the cigarette snail, is a species of predatory cone snail that lives in reefs of the tropical Indo-Pacific and hunts small fish. While all cone snails hunt and kill prey using venom, the venom of this species is potent enough to kill humans. Individuals grow to about 4 to 6 inches (10 to 15 cm) in length, with the size of an adult shell between 1.7 to 6.5 inches (43 and 166 mm). The color of the shell is pink or violaceous white, but occasionally reddish and has a mottled appearance with two irregular chestnut or chocolate bands. This intricate brown-and-white pattern is highly prized by shell collectors. Geography cones are common and occur in the Red Sea, off the coast in the Indian Ocean, and are indigenous to the reefs of the Indo-Pacific (except Hawaii), and off northern Australia. The snail’s distribution is largely explained by the temperature of its habitat and alterations due to climate change are predicted to impact its distribution in the following decades.

There are over 600 species of cone snails that are not equally dangerous to humans. Only two species, the geographic cone and the textile cone (Conus textile), have reportedly resulted in human death. There is also rich diversity in the venom that these snails produce. Their venom is generally characterized by peptides known as conotoxins. Each snail produces over 100 of these conotoxins, and only 5% of them are estimated to overlap among species. Only a few of these toxins have been characterized fully, which makes development of an antidote a challenge. The complexity of the conotoxins makes it difficult to understand exactly how death occurs in humans. While scary, there have not been a lot of human fatalities recorded. A review from 2016 showed that there have been a total of 36 recorded cone snail deaths and researchers are unsure whether these deaths have been a result of cardiovascular damage or damage to the respiratory system. Humans are fortunate not to be a target species for the cigarette snail, leading to relatively rare toxic encounters.

THOUGHTS: While a sting by a cigarette snail may be one of the worst ways to die, their toxins may lead to medical innovation that could save lives. Researchers have identified a drug based on cone snail venom that was approved in 2004 to treat chronic pain. Another potential benefit might be derived from the cone snail insulin, which takes effect more quickly than human insulin. There are currently about 11 to 12 FDA-approved medications derived directly from animal toxins, with 100’s more in clinical trials and research, adapted to treat everything from high blood pressure to chronic pain and diabetes. If you do not provoke (pick up) the pretty shell, the snail cannot kill you. Act for all. Change will come and it starts with you.