Pearl Crescent

July 20, 2026

As June moved into July my tomatoes (Solanum lycopersicum) began to produce, and I was able to take over 50 pounds (22.7 kg) to two local food banks. I also canned 7 quarts (6.6 L) of the Romas into pasta sauce and turned 2 pounds (0.9 kg) of the sweet 100’s cherry tomatoes into a jar of sun-dried tomatoes. I had never made sun-dried tomatoes before and was surprised how easy they were to make. I cut off the ends and halved each fruit, then coated them with olive oil and Italian seasoning. I placed the halves skin-side down in our air fryer for 40 minutes at 250F (121C). The recipe suggested I add another 40 minutes at 180F (82C) to get the chewiness found in store brands. The lowest setting on my air fryer is 250/121, so I hedged and put them back for another 30 minutes. I put them in a clean (airtight) jelly jar and into the refrigerator. This should last several months. This last week the heat of summer finally found us and while my tomatoes have slowed down, my jalapenos have begun to take off. When I went out yesterday morning to water and check for ripe fruit, I noticed a new butterfly resting on the tomato leaves. This was a pearl crescent butterfly.

When I went online, I found the pearl crescent (Phyciodes tharos) is a species North American butterfly. It is found in all parts of the US except the west coast, and throughout Mexico and parts of southern Canada. The species reside in open areas such as pastures, road edges, vacant lots, fields, and open pine woods. Color patterns can be quite variable. Males usually have black antenna knobs. The upper side is orange with black borders, while the rear (postmedian) and submarginal areas are crossed by fine black marks. The underside of the hindwing has a dark marginal patch containing a light-colored crescent. The wingspan is from 0.8 to 1.3 inches (21 to 34 mm). Adults find nectar from a wide variety of flowers including dogbane, swamp milkweed, shepherd’s needle, asters, and winter cress. Males patrol open areas for females, and the eggs are laid in small batches on the underside of host plant leaves of aster species (family Asteraceae). Caterpillars eat the leaves and are gregarious when young. Hibernation is by third-stage caterpillars. The species has several broods from April to November in the north, and throughout the year in the deep south and Mexico.

Hybridization between the pearl crescent and other species of the genus Phyciodes have been studied in the past. These studies were done to see whether variation through hybridization could arise and create a new species of Lepidoptera (butterflies and moths) as a result. The pearl crescent has a large distribution (Mexico to Canada), and around the US/Canada boarder three other species of Phyciodes (P. batesii, P. cocyta, and P. pulchella) are present. While all these Lepidoptera share the same genus their genomes are distinct, causing the variation in phenotype. In Wingert et al.’s study on Phyciodes differences, they found that the genome sequence was different because of the low levels of gene flow and hybridization. Even though these species are capable of hybridization, it shows how these butterflies have been able to maintain their separate genomes and not overly hybridize. In other words, these different species are similar but tend to keep to their own kind when mating.

THOUGHTS: While the pearl crescent does not appear to cross breed with “cousins”, several mammal species do, both naturally and in captivity. There are zonkeys – zebras (subgenus Hippotigris) + donkeys (Equus asinus), camas – camel (genus Camelus) + llama (Lama glama), pizzlies – polar bears (Ursus maritimus) + grizzlies (Ursus arctos horribilis) and others. About half of all plant species on Earth arose through hybridization. Even humans have hybridization early in our history, and many people carry a little Neanderthal DNA. Humanity is different than most other animals as we choose what to differentiate us from each other, even though we are all the same. Act for all. Change will come and it starts with you.

Dimorphic

July 18, 2026

When I went out to load the kids in the Jeep for our walk, I noticed a spider clinging to the window. It is summer in Arkansas, and I have noticed several spider species around our yard and garden. Over the last two weeks we have had an orb-weaver (family, Araneidae) trying to spin her web in the gate that opens from the patio to the side yard. I let the kids out for their final trip before bed around 10 pm each and the spider had nearly completed the web. The kids run through the web guidelines on their way to the side yard and the industrious spider is forced to begin again. The web has not been up the last two nights, but I do not know if this is due to the rain or frustration from having to rebuild. The wolf (family Lycosidae) and trapdoor (infraorder, Mygalomorphae) spiders have not been plentiful, but seems to multiple in fall as they prepare to overwinter. There have been several small Bold Jumping Spiders (Phidippus audax) crawling on the windows or patio furniture. These are easily recognized by their black bodies and distinctive white dot on their abdomen. The spider on my window was a jumper, but another species. I narrowed this to a dimorphic jumper.

When I went online, I found the dimorphic jumping spider (Maevia inclemens) is a relatively common and colorful jumping spider of North America. The males have two forms, which is a very rare phenomenon in zoology, and each use different courting displays. The “tufted” morph has a black body and pedipalps (“palps”), three black tufts across its “head”, and pale legs. The “gray” morph has black and white stripes all over its body and legs, orange palps, and no tufts. Each of the two forms accounts for 50% of the adult males, and they are equally successful in mating. Like all jumping spiders, the dimorphic has excellent vision. The main eyes, in the front-and-center position, are large, and are more acute than those of a cat (Felis catus) and about 10 times as acute as a dragonfly’s (infraorder, Anisoptera). The remaining three pairs of eyes are along the sides of the head, and work as motion detectors. The eyes are used for hunting, for avoiding threats and for finding mates. The species is found in south-eastern Canada, and in the eastern US and is frequently seen on man-made structures like outbuildings or fences (or cars).

I was not surprised to see the dimorphic spider clinging to the glass. I have seen spiders hanging on ceilings and crawling up walls, so a spider on glass was not out of the ordinary. It did make me think again about how they are able to perform this feat. The dimorphic, and many other insects, walk up glass windows using thousands of tiny hairs on their legs that lock onto invisible ridges on the glass. These hairs create weak electrical forces between molecules, pulling the spider to the surface. And making them stick without any glue. Each foot has microscopic hair called setae. Each hair then splits into even smaller branches called setules. These microscopic stetules get so close to the glass that they trigger a natural molecular pull (Van der Waals forces). This force provides a strong grip that holds the spider’s weight. Even though a single Van der Waals interaction is very weak, they collectively have massive structural and physical implications

THOUGHTS: Even though the Van der Waals force used by the dimorphic jumper is very weak, this interaction can have massive structural and physical implications. Molecules with more electrons are more “polarizable,” and these attractions create higher boiling or melting points. The billions of tiny, microscopic hairs on the dimorphic create the adhesion to climb surfaces. Finally, they provide the foundational attraction that allows cell membranes to hold their shape and enables proteins and DNA to fold and interact correctly. Funny what you can learn watching a spider walk up glass. Act for all. Change will come and it starts with you.

Flea Beetle

July 17, 2026

Several days ago, I mentioned my battle with insects in our garden and flower beds. I have overcome the squash bugs (Anasa tristis) this year, but the vines rotted before I got much fruit. I only found a few bugs on my squash, but I finally located squash vine borer moths (Melittia cucurbitae) on my sunflowers. The vine borers lay their eggs on the underside of leaves and when the larva hatches, they bore into the vines and can cause them to rot. That seems to be the clear case for my squash (genus, Cucurbita), but it did not account for the pitting I saw on the red amaranth (Amaranthus cruentus) leaves in the bed. I have been checking the plants daily for any moths and the underside of the leaves for eggs, capturing the moths (if possible) and scrapping the eggs off the leaves. If the leaves have already been discolored, I am cutting them from the plant. My close early morning inspections proved fruitful today as I spied another beetle on one of my sunflower leaves. When I checked it was identified as a pigweed flea beetle.

When I went online, I found the pigweed flea beetle (Disonycha glabrata) is a species of striped flea beetle in the family Chrysomelidae. This small, striped leaf beetle is known for skeletonizing plants in the Amaranth family (like it did mine). Plants in the amaranth family may be called pigweeds because they were/are used to feed pigs. The flea beetle is active in gardens and fields during the summer, chewing tiny round holes and laying eggs on the leaves. The larvae spend their first 13.5 days in the soil before crawling out as adults. The Pigweed Flea Beetle has a red and black head. The red, shield-like part on an insect’s body (pronotum) has a black dot in the center, or may have three black dots, depending on the individual. The black wing coverings (elytra) have four yellow lines on them, with the two on the left connecting at the bottom as do the two on the right. Antennae are black, and legs are red and black. Other members of the same genus have a similar appearance, but the width, color, and number of the lines on the elytra differ between them.

The pigweed flea beetle is active from late spring through autumn and is not considered a significant pest in a backyard garden. That is unless you are trying to grow red amaranths. It is best to use a multi-step approach to control and manage infestation. Start by placing fine Floating Row Covers over young plants immediately after planting to block access. Once plants are established, spray them with organic Spinosad or Neem Oil. These sprays must be applied in the early morning or evening and directly contact the beetles to be effective. While Neem Oil is considered organic, spraying in the evening eliminates possible contact with the pollinators who would also be harmed by the oils. Flea beetles are highly attracted to plants like radishes or hemp and planting these near your valuable crops creates sacrificial targets that can be easily treated or vacuumed. Flea beetles locate food by smell and interplanting strongly scented herbs like mint (Family, Lamiaceae), basil (Ocimum basilicum), or catnip (Nepeta cataria) can confuse the pests. This would also make our neighborhood cats happy. Tilling the soil in the fall and removing garden debris helps destroy overwintering adults and larvae hidden in the topsoil.

THOUGHTS: Finding the pigweed flea beetle solved another riddle from my garden. Last year it was the pock marked squash leaves (squash beetle), and this year it was the rotted vines (squash vine borer) and skeletonized amaranth (flea beetle). I have found knowing the cause does not resolve the problem. You also need to take appropriate (and specific) action. This is where listening to science and experts can be invaluable. Otherwise, you risk wasting time and money, and sometimes your integrity. Act for all. Change will come and it starts with you.

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.