We're Doing It Wrong

image by Peter Drew via Carlton Reid

This drawing has been passed around the bicycle blog circuit lately.Having started out as street art, it was then made into a stencil that's been used for t-shirts and posters. "Can street art get more people on bikes?" asks one blog, using this image as an example of an enthusiastic "yes."



So here is a question I've been wanting to ask for a long time: Why do some cyclists enjoy calling drivers fat and generally framing bicycling within a fat vs skinny value system? Are they the same people who called other kids "fatty" in the school yard as children, and is bicycle activism a platform they've found for the same behaviour to be acceptable as adults? Because that is how such images and messages can come across to non-cyclists - particularly those on the heavy side. And how do you suppose a heavy cyclist feels seeing this sort of thing - where do they fit in?



I think the only people who will find the above image appealing are those who are fit bicyclists and are proud of their bodies, which they attribute to riding a bike. But by the general population, cyclists are widely perceived as judgmental, self-righteous bullies who are also cheepskates, and this image pretty much feeds right into that. If we want to actually inspire others, as opposed to congratulate ourselves, then perhaps a different strategy is called for. There is enough body dysmorphia in our society without cyclists instilling more neuroticism and insecurity about people's weight.

Eagle

This is the sculpture of the bald eagle.

Kitten Wrestling Match

I love to watch the kittens play and took this series of photos of them playing on the couch the other day. They have all kinds of toys but prefer to play with each other more than the toys. The gray kitten is about half the size of the black one but she can still hold her own when it comes to the wrestling matchs.

Crevasse fall - Climber Injured on Kautz Glacier

Kautz Glacier, Mount Rainier

On the afternoon of Tuesday, July 1, a climber fell approximately 15 feet into a crevasse at around 11,400 feet on the Kautz Glacier of Mount Rainier while descending the Mountain. The injured climber, Mitchell Bell, was rescued from the crevasse by his four teammates. Bell had injured ribs and visible lacerations to his head and face, but he was conscious and in stable condition. A doctor in the team quickly determined that due to his known and potential injuries, Bell could not continue the descent without assistance. Two members of the party climbed down in search of help, leaving the doctor, another teammate, and the patient at the scene. Back at Camp Hazard about 1,000 feet below, they found Alpine Ascents International (AAI). Several AAI guides responded to the request for assistance and contacted the National Park Service. A plan was put in place for two AAI guides to travel to the accident scene that evening to assess the injured climber’s condition and bring with them materials for an overnight stay on the Mountain. Based on their assessment, the Incident Commander, David Gottlieb called for air-lift/hoist extraction the following morning.

Within an hour of take-off on Wednesday morning at approximately 6:45 a.m., a US Army Reserve Chinook helicopter from Fort Lewis successfully extracted the injured climber from the Kautz Glacier. The patient was transported to Madigan Hospital for further medical evaluation. He was released later that day.

You can find more in the ST and PI.

~ Monica Magari

Underutilized Native Plant- Inkberry

Last week I gave a lecture to the Charleston Horticultural Society about nonnative invasive plants and the impact they have on habitats in our area. The feedback was very good- most attendees were not aware that when invasive plants are allowed to "naturalize" and escape from our gardens that it harms the established ecosystem.

It's a complicated issue because you can't talk about invasive plants without then addressing the need for more native plants in our gardens.

One that should be used more is Inkberry, Ilex glabra. This native evergreen holly is an excellent alternative to Japanese Holly (Ilex crenata) and Japanese Boxwood (Buxus microphylla)in the landscape. Indigenous from Nova Scotia to Florida, this plant is found in coastal plains and pine forests and is well-adapted to wet soils.

In the animal world, Inkberry can be considered a "superfood." According to an article in American Nurseryman (March ..), the fruit are eaten by birds and mammals in the spring- including wild turkey and quail. Thirty-four species of moth and butterfly larvae are able to forage the leaves. In turn, these caterpillars become an important food source for many of our songbirds.

In addition to supporting birds, mammals and herbivorous insects, Inkberry is an important nectar and pollen source for honeybees. The nectar that is collected from Inkberry contains high levels of a particular enzyme that prevents the honey from crystallizing. A prominent botanist and beekeeper from the 1920's, John H. Lovell, referred to Inkberry as "the most valuable honey plant" (Root and Root, The ABC and XYZ of Bee Culture).
Incidentally, due to development, Ilex glabra is becoming more scarce, particularly in the Northeast. As we inhabit larger areas of the United States, our gardens become the natural habitat for birds, insects and other animals; We can no longer pretend that our personal landscapes are not part of the bigger picture. Incorporating great plants like Inkberry into our gardens can help sustain our native fauna.

For more information about this great native shrub, check out the article by Emma Van de Water and Dr. Tomasz Anisko ("An Adaptable Shrub for a Changing Environment) in this month's American Nurseryman.

Mountain Top and Valley

One wonderful thing about where Nathan's family lives is that you can see the mountains pretty much from anywhere you are at there. The scenery is breathtaking. It is so lush that we find ourselves saying, "it is so green here" each time we visit. It's a wonderful place to enjoy nature at its finest.





I never tire of this scenery. I don't think I ever will tire of it. I mean, can you imagine seeing this and saying, you know what...I'm done with all of this beauty? Nope, not gonna happen.











What I rarely did when we lived here, and really enjoy now though is the ride coming in. The ride that allows us a whole different view of this magical place. The drive over the mountains, where we look down on the valley below. That is what we enjoyed today.



It is still so green and still so beautiful.



Just an entirely different perspective.



Living the life in Virginia!

Quick, Healthy, Brazing-Inspired Dessert

The main thing you are taught when learning to braze a bicycle frame, is temperature control. For instance: When brazing a lugged joint, the tube, the lug, the flux (gooey stuff the joint is smeared with) and the silver you add all heat up at different rates - and what you try to do is get them to the point where they are in sync. I thought about this as I eyed the pile of fruit and berries I'd brought home from the grocery store. I wanted to make dessert for the husband, and his request was something healthy and light. I decided to keep it simple and approach it as I would brazing: First I'd heat up the thick, heavy ingredients, adding the delicate, leaky ones after the overall temperature was sufficiently hot. Here is the result:



Autumnal Fruit and Nut Medley



Ingredients:

apples

cranberries

blackberries

blueberries

walnuts

lemon

honey

bourbon



Preparation time:

7 minutes



Instructions:

In a bowl, mix a bunch of hard sliced apples with a fistful of crushed walnuts and a fistful of raw cranberries. Add a spoon of lemon juice, a spoon of honey and a shot of bourbon. Heat in microwave for 2.5 minutes or in oven (in appropriate container) until apples turn soft. Alternatively, if preparing in workshop, you could use a brazing torch (held upside down and pointed at the bottom of the bowl - as you would heat a bottom bracket). Let sit for 30 seconds. Add blackberries and blueberries. Heat for additional 1 minute or just long enough for berries to release colour onto the rest of the concoction. Remove, let cool for a bit, and serve with tea.



This dish is basically like a fruit tart, only without the dough. Tastes surprisingly good, looks festive and takes very little effort to prepare. Want to make it less healthy? Add whipped cream.



Enjoy your Sunday evening!