Weather News: Deep Thunder

DeepThunder Prediction for Kansas City, MO

Deep Thunder predicted cloud formation, rainfall, and accumulated precipitation for the Kansas City, MO area for 18:30 CDT tonight. This is one snapshot of an animated display with predictions at 30-minute intervals.
Credit: IBM, Deep Thunder project, forecast for Kansas, Missouri, Nebraska and Iowa.

If you garden within the greater metropolitan areas of Kansas City, Missouri, Atlanta, Georgia or Miami, Florida, you’ll want to check out Deep Thunder, a free, experimental, precision weather forecasting service offered on the Web by IBM. For example, from the image above, Deep Thunder is predicting thunderstorms around dinner-time tonight for the area around Miami, KS and Joplin, MO. Let me know how it goes!

The blurb from IBM uses “business” language like “weather-sensitive operations” and “resource allocation, scheduling, and routing”. I’ll try to translate from “business” to “garden”:

Improving the effectiveness of a customer’s weather-sensitive operations [watering, planting, weeding, mowing, raking … basically, anything outdoors] is not actually about the weather [Try planting bulbs in sleet and see if you still feel that way]. Rather, it is about optimizing business processes [eg: watering, planting, weeding, harvesting, mowing, etc] such as resource allocation [Who wants to mow/rake/shovel?! Hello? Anyone? …], scheduling [Should I water now, or is it going to rain later? Should I rake the leaves, or will the wind blow them all over anyway?], and routing [can I get from the house to the garden and back without getting soaked, frostbitten, sunburned …], which are constrained by specific weather events [You’re a gardener, right? I don’t need to spell this out for you!]. For example, local and state governments agencies need weather information for routine emergency [frost hit the tomatoes] planning for snow (removal, crew deployment [you, your significant other, immediate family members]), repair of downed power lines [broken tree limbs, bean trellises, etc] due to severe winds, and evacuation [pre-emptive harvesting] from areas of potential flooding. …

And so on for several more paragraphs. There’s one mention of “agriculture” as a potential “application,” but that’s all the mention we get.

“Sounds great!” you say? “How can I play?!” Here’s how:

  1. Go to the Deep Thunder page.
  2. Click the Try It Now link. This will open a new browser window (or tab, if you’re using Firefox).
  3. Read (or not) the “Services Use Agreement.” Click the [I Agree] button.
  4. You’ll get a map that looks like this:
    DeepThunder Menu Map
  5. Click inside the inner or outer box for detailed predictions, maps, and animations.

Thanks to Dr. Dobb’s Journal (yes, I am a geek) for reminding me of this.

Off-Topic: Earthquake Detected in North Korea

One of the feeds I subscribe to is the USGS Earthquake Center ShakeMaps. You can see it in my blogroll under the “Nature” category in the sidebar.

When I heard the reports this morning that North Korea had tested a thermonuclear “device”, I checked the feed. Sure enough, there it was:

Note the time, depth and magnitude. These all correspond to what’s being reported. The magnitude is 4.2 here, instead of the 3.6 that’s being widely reported, but it’s close enough. I haven’t seen any strong surface earthquakes of natural origins.

While the event chills me, I take hope in the abilities we have for monitoring and communicating the planet and the violence we do to it and ourselves. With feedback comes learning, from learning, knowledge, from knowledge – if we live long enough – wisdom.

News: U.S. Population Will Reach 300M This Month

[Updated 2006.10.09 21:50 EDT: Changed to link to original Reuters article and added link to article.]

According to the U.S. Census Bureau, as of 03:04 GMT (EST+5) Oct 09, 2006, the world population is estimated at 6,549,200,730. The U.S. population is estimated at 299,935,826, about 4.58% of the world population.

Some time this month, the number of Americans will surpass 300 million, a milestone that raises environmental impact questions for the only major industrial nation whose population is increasing substantially. The US Census Bureau predicts the 300 million mark will be reached in mid-October, 39 years after US population topped 200 million and 91 years after it exceeded 100 million. This will make the United States No. 3 in population in the world, after China and India.

Raw population numbers do not tell the whole story, however, due to our (most of my readers are from the U.S.) disproportionate impact. A 69-page report (PDF) from the Center for Environment and Population details demographic changes, beyond simple population changes, and explores their impacts. Some highlights:

  • America is among the world’s top ten in per capita water withdrawal, with each American using three times that of the world average.
  • In 2000, [U.S.] per capita sawn wood consumption was nearly twice that of developing countries and ten times the world’s.
  • About 6,700 known plant and animal species are considered at risk of extinction in the U.S. Almost 1,000 species are listed by the U.S. government as endangered, and 300 as threatened (over twice the number listed a decade ago), mainly (85%) from habitat loss and alteration. Half of the continental U.S. can no longer support its original vegetation.
  • Nearly 3,000 acres of U.S. farmland are lost every day to development, with the rate of loss increasing.
  • With only 5% of the global population, the U.S. consumes almost 25% of the world’s energy.
  • The U.S. is the single largest carbon dioxide (CO2) greenhouse gas (GHG) emitter in the world, accounting for nearly a quarter of all global emissions. These are predicted to increase by nearly 43% by 2020.
  • The nation’s average temperature increase over the next 100 years is projected to be 5-9oF.
  • Each American produces about 5 pounds of trash daily, up from less than 3 in 1960, five times the average amount in developing countries.

Thanks to PlanetArk for bringing this to my attention.

Links:

P.S. While I’ve been putting this together, the U.S. population has increased to 299,936,092.

Squash and Pear Soup

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The finished product.

This afternoon I made squash and pear soup for three. There are several things I like about this recipe. You make it a couple of hours before dinner, or even the day before, then heat it just before serving. It can be made for small groups, as I did today, or large parties of 20 or more. It’s always a crowd pleaser. The combination of flavors and textures – savory, dense and smooth from the squash, sweet, light and slightly grainy from the pears – is surprising and pleasing. It’s a forgiving recipe: the exact proportions are not as important as the basic ingredients and their preparation. The three main ingredients – winter squash, pears, and onions – are all available locally at this time of year from farmer’s markets such as NYC’s Greenmarkets. It can be made completely vegan, without even any dairy, if you wish. And all the skins from the squash, pears and onions can go in the compost!

The original recipe came from Anna ThomasThe New Vegetarian Epicure. I’ve simplified the recipe over the years; the original recipe called for both squash and yams, and three different liquids: vegetable broth, milk and wine. I’ve made it many times before, so today I didn’t bother following a recipe. Figure roughly 2 parts (by gross purchase weight) squash, 1 part or more of pear, and 1 part or less of onion. Use proportionally more pear for a sweeter soup, more onion for a savory soup. As you can see from the photo above, it gives you a thick, creamy soup, so it needs some added liquid. You can also influence and shift the taste and texture by your choice of liquid. Today, I used just enough milk to blend things easily, but you could use soup stock or fruit juice instead.

Equipment:

  • Covered baking pan or dish
  • Sauce or saute pan
  • Blender or food processor
  • Vegetable peeler
  • Chef’s knife for slicing and chopping
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Main Ingredients:

  • Hard Winter Squash. Butternut is easiest to prepare. I’ve also used Acorn squash, it’s just more time-consuming to remove the rind.
  • Pears, eg: Bosc. They don’t have to be completely ripe. Baking apples could also be used instead of pears.
  • White onions. Vidalia onions are really nice in this soup, but are not necessary for success.
  • Liquid for thinning the soup. Use chicken or vegetable stock for a more savory soup, apple cider for a sweeter soup, or milk.

Seasonings:

  • Fine-ground spices, especially allspice, cloves, cinnamon, nutmeg, or ginger. I’ve over-done this in the past; it doesn’t take much, especially if the spices are freshly ground. You just want to bring out the other flavors, not overpower them. Today I used a commercial mulling spice blend which has all of these plus orange rind.
  • Fresh-ground pepper.
  • Vanilla extract (optional). I used just a little of this today, and it worked really well. It just mellowed and smoothed out the spices, but was not noticeable on its own.

Other:

  • Olive oil, for sauteing onions and pears

Preparing the squash
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  1. Wash the outside of the squash thoroughly.
  2. Halve the squash.
  3. Remove all seeds and as much of the stringy pith surrounding them as you can. It doesn’t have to be perfect, since it’s all going to be pureed later anyway.
  4. Place the squash halves face down in the baking dish. If the dish is too small, cut the squash into the largest possible pieces which will fit in the dish. The larger the pieces, the easier it will be to peel them later.
  5. Cover the dish and bake until all the squash is completely soft and the skin pulls away easily. I baked mine today in a microwave oven at full power for a total of 30 minutes.
  6. Remove the dish, uncover it, and allow the squash to cool completely to room temperature. This will take at least one hour, possible two.
  7. Peel the squash, separating the flesh from the rind. Add the flesh directly to the blender or food processor. You can also add any liquid which collected in the baking dish.

Preparing the onions and pears
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You can do this while the squash is baking.

  1. Peel, slice and dice the onions to a coarse chop.
  2. Begin sauteing the onions in some olive oil over medium heat. You want to get the onions to translucence, but not burn them.
  3. Peel the pears.
  4. Slice the pears (I find it convenient to slice them into quarters). Remove the seeds, core and any “woody” bits at the blossom or stem ends (see photo).
  5. Cut the pear segments to a coarse chop (see photo).
  6. Add the pear pieces to the onions.
  7. Continue sauteing the onions and pears until the onions are translucent and the pears pieces are soft enough to mash with a wooden spoon.
  8. If the onions or pears start to brown, turn down the heat, add a little bit of liquid such as water or fruit juice, and cover the pan. Continue baking them on the stove this way until the pears are soft.
  9. When the onions are translucent and the pears are soft, add them directly to the blender or food processor.

Finishing the soup

  1. If you haven’t already, add the peeled squash, squash juices, onions and pears to the blender or food processor.
  2. Beginning on the slowest speed, begin chopping and blending these ingredients.
  3. Add just enough liquid to allow things to chop and blend easily.
  4. Gradually increase the speed, adding liquid as needed, until you can puree all the ingredients smoothly together.
  5. Add the seasonings to taste. Add less than you think you need, blend thoroughly after each addition, and taste.
  6. Once the seasonings are adjusted, add more liquid if you want a thinner soup. Again, blend thoroughly after each addition until you get the texture you want, and taste after each blending. As you can see from the top photo, I kept my soup pretty thick today.
  7. Refrigerate the soup if it’s not going to be served immediately.
  8. Heat the soup just before serving. Serve plain, or garnish with some extra chopped pear, or maybe a nasturtium.

That’s it! Enjoy, and let me know how it turns out.

Michael Pollan Interview

[Updated 23:35 EDT: Added title and link to Smithsonian article. Minor edits.]

No, unfortunately, I am not the interviewer. Michael Pollan is the author of two books which have been nominated for the Garden Bloggers Virtual Book Club: The Botany of Desire, and The Omnivore’s Dilemma: A Natural History of Four Meals, published in April of this year. While on vacation this week, I read his article, “What’s Eating America,” in the July issue of The Smithsonian Magazine on the issue of America’s dependence on corn: it’s not a good thing.

He also raises these issues, and others, in the interview in The Independent:

… [industrial agriculture] depends on cheap energy to such an extent that when energy prices go up and stay up, it will make it easier for organic to compete because organic fertilizer will be cheaper–and also make it easier for local food to compete. At Whole Foods in New York City, they were selling grass-fed beef from New Zealand at a lower price than the local upstate New York grass-fed being sold across the street without a middleman. What allows that to happen is cheap energy; cheap energy allows us to fly meat round the world. So in a sense there was something positive for the food industry in high prices (or for the reform of the food industry). But [oil prices] are not down to stay … but I think sooner or later cheap energy will be over. And I hope that will be a boon to local agriculture.

It just makes me want to read Omnivore’s Dilemma even more. Living in New York City, very little of the food available to us is locally grown. You have to go out of your way – say, a Greenmarket – to support local growers. Even then, they’re likely to be coming from more than 50 miles away. There’s just not enough commercially viable farmland left closer to New York City, and it gets worse every year.

This increasingly becomes a national problem: as the percentage of the population living in urban areas continues to increase, we become more dependent on transporting our food longer distances. Fuel prices continue to increase, which means the cost of transporting food increases. If there was a fuel or other transportation crisis, we would see higher food prices, food shortages … famine? How much of this could be reduced, or averted, by gardeners growing food at home. As fuel prices increase, the need for 21st Century Victory Gardens increases as well.

Thanks to Coturnix for bringing this to my attention.

North Carolina Arboretum: 2 of 2, Bonsai Exhibition House

Bonsai, “Yoshimura Island,” American Hornbeam, Carpinus caroliniana

I’ve been to the Asheville area a couple of times over the past several years. I try to visit the North Carolina Arboretum each time I’m in the area, but I don’t always get the chance. On this visit, I was struck by the new Bonsai Exhibition House, which is across the courtyard from the Visitor Education Center, the main building on the site. If you find yourself anywhere in the Asheville area, and have any interest in plants or gardens, this should be a stop during your visit.

The design and layout of the “House” is impressive. All of the specimens are displayed outdoors, at least at this time of year. In past years, they’ve been available for viewing in one of the greenhouses, which is located about a mile down the road from the Visitor Center.

It’s really an outdoor garden demonstrating different classical Japanese and Chinese garden design principles, with explanatory signage along the way. There’s a winding wheelchair-accessible path which can be accessed from either the upper entrance, near the Visitor Center, or the lower entrance.

Lower Entrance, Bonsai Exhibition House, NC ArboretumDSC_2500

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There are also walls with lots and lots of shelves and nooks for displaying the bonsai. The poured, formed concrete is a minimalist neutral grey, which serves as a non-distracting backdrop for the bonsai, highlighting their textures, colors, and forms.

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Finally, the individual specimens are exemplary and exquisite, covering every form, from snags, to broad, fully-leaved single specimens, to groves, and even complete forests in miniature. One even benefited from a visiting “dragon” while we were there.

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Links

The Flickr photo set

North Carolina Arboretum: 1 of 2

[Updated 2006.10.06 23:51 EDT: Added captions for some photos, at Kati‘s request!]

Yesterday we visited the North Carolina Arboretum in Asheville, just off the Blue Ridge Parkway. Here are some macro and general shots.

The new bonsai exhibit is impressive. I’ll blog that in the second post.

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Kalanchoe thyrsiflora “Flap Jack”
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Allamanda cathartica “Cherries Jubilee”


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Parthenocissus quinquefolia, Virginia Creeper
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Acer griseum, Paperbark Maple
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Sarracenia variety, Pitcher Plant

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Matthews Park

Our house was built in Matthews Park. Don’t look for it on any current maps of Brooklyn. Beverly Square West, the neighborhood where we live, was originally known as Matthews Park from at least 1900, the same year our house was built, to 1902. Two articles from the Brooklyn Eagle document the boundaries of Matthews Park, which exactly coincide with those of what is today called Beverly Square West.

A March 30, 1900 article, Attempt to Rob Bolles’ Home, is a report on burglaries in the area:

Mr. Bolles is one of a committee of three of the Matthews Park Association, appointed to visit the Police Board to find out why there are so few policeman in that section. Matthews Park extends from Beverley road to Avenue C, and from Coney Island avenue to Fifteenth street.

A March 5, 1902 article, Sign Posts for Matthews Park, describes the submission of “a design for cast iron sign posts to be placed on all corners of Beverley and Cortelyou Roads, from East Eleventh to East Fifteenth Streets, inclusive.” The same article also mentions that “it is intended to adopt on these blocks the same names at present in vogue for the same streets in Prospect Park South,” which is today a landmarked Historic District just up the block from us. So the numbered streets – East 11th through 15th Streets – became named Streets: Stratford, Westminster, Argyle, Rugby and Marlborough. Tony sounding, eh? Or, if you prefer, the acronym SWARM.

Links