“Whales have been here forever. Their flesh has fed the people and been the occasion for celebration and feasting. Their bones have been made into tools and objects of status and ceremonial importance. The sighting of a whale still thrills all who see it.
May it always be so!”
Cultural Resources Director
Confederated Tribes of Siletz Indians
“We made them endangered. Now we must discover their needs and change our behavior to assure their survival.”
OSU Whale Biologist
Not too far south of San Francisco on the Coast Highway, you come to Pacifica. A sleepy little town of 38,000 (well, it seems sleepy to big-city dwellers), it has three main beaches along its 2-1/4 mile coastline. If you start at the Pacifica Pier, you can walk south along Sharp Park Beach (bordering Sharp Park golf course), to the site of Mori Point Inn, built by Stefano Mori, an Italian immigrant farmer in the 1870s. The roadhouse was taken over by his son Jack, who turned it into a speakeasy during Prohibition of the ’20s, smuggling in boot-legged Canadian whiskey from offshore. The feds caught up with Jack in 1923, confiscating 24,000 cases of liquor and closing down the establishment.
A steep flight of wooden stairs (now known as Bootlegger’s Steps) leads directly up to a high bluff overlooking the ocean, where you can walk along the coast toward Half Moon Bay. The uninterrupted view of the Pacific is breathtaking.
If you don’t climb the steps, and instead turn left at Mori Point, you can walk along a restored wetland area at the end of the lake (Laguna Salada) that is the habitiat of the endangered California red-legged frog. I had ventured here a few times, but never saw a frog until I met some locals, who told me exactly where to look. The walk also encounters crows, gulls, unabashed squirrels, lizards, and lots of other wildlife.
Zeus should have
No one likes
bones and fat,
Red with rage toward the titan,
the thunder god
like uncomprehending children,
for receiving fire.
is just a metaphor;
not for women, but for childish mankind
toying with the elemental force.
© 2014 Anne Campagnet-Reed
(For the final poem in my NaPoWriMo–National Poetry Writing Month–commitment, I decided to try my hand at the new Gogyoshi form: five lines, no meter or rhyme, concise imagery. In the above series, four Gogyoshi are arranged to tell a story, but each one can be read and understood as a separate unit.)
Here’s the perfect image for Earth Day–Happy Earth Day!
Millions of people around the world switch off their lights for Earth Hour at 8.30pm (20:30) in their local times on the last Saturday of March each year.
Iconic buildings and landmarks from Europe to Asia to the Americas have stood in darkness during previous Earth Hours. Some people enjoy Earth Hour with a candle-lit dinner or a candle-lit bath, while others host large events or parties, either in darkness or with candles, to celebrate Earth Hour.
Businesses and government organizations, as well as community and political leaders also take part in Earth Hour. It’s about giving people a voice on the planet’s future and working together to create a sustainable low carbon future for planet earth.
Earth Hour started in Sydney, Australia, in 2007. This event saw 2.2 million homes and businesses turn their lights off for one hour to make their stand against climate change that year…
View original post 65 more words
On one of those nights when you’re tired and want something kind of light, it helps to have a few simple ingredients in the fridge and pantry. First, cook up some packaged fresh tortellini in boiling water in a medium saucepan. Drain, quickly run cool water over it and transfer to a glass serving bowl. Heat about 1/4 to 1/3 cup of extra virgin olive oil in a nonstick frying pan on over a high flame. When it’s good and hot, add 2-3 sections of sliced garlic, 2 tablespoons of capers, and a can of drained, pitted California olives. Stir rapidly and allow all to get warm, for about a minute or two. Add sea salt to taste as you’re stirring. The idea is just to warm the ingredients enough to where the flavors are released and blended–don’t allow anything to burn or get crispy. During the last several seconds, add sliced baby tomatoes. Pour the heated mixture over the tortellini.
Serve warm with steamed asparagus. Yum.
This can be paired with a delectable salad made of fresh baby lettuce, pear tomatoes, sliced Persian cucumbers, and blueberries (I found all of thes ingredients at Trader Joe’s.). This salad is so good, it doesn’t need dressing. Or, you can add a scant tablespoon of your favorite vinaigrette. A tangy variation is to add tangerine slices to the mix. In addition to being delicious, these dishes are very nutritious and low in fat. Again, yum.
Definition and Introduction
This post is part of a larger body of work titled “The Guerrilla Gardeners Guidebook”. For the introduction and table of contents please click here…
Urban Gardening – is the cultivation of land, primarily located within the confines of the city. Urban gardening presents challenges not commonly found in the suburbs and rural areas found around a metropolitan area. Urban gardening has many sub categories ranging from food to forest, personal needs typically being the deciding factor.
Guerrilla Gardening – In my own words… Is the cultivation and remediation of blighted land that the gardener does not own… Manifestos differs from garden to garden, but the common denominator is always vacant, bare or blighted land. This land can be anything from a small street side “hell strip” (the grass between the road and sidewalk in urban areas), all the way up to massive “brown sites” (tracts of land that at…
View original post 877 more words
OK, so I haven’t posted in about 3 weeks. I’ve been busy. I checked my camera and found that I had taken these shots of an inspired stir fry that I made. I remember it being pretty good, too. So you probably want a recipe. The truth is, I make things up as I go along, and I only remember the recipe for a short while after my creation has been enjoyed. But looking at the pictures, I remember some of it. I also remember my technique, which I’ll try to impart.