links: a white beet (but why?); parrots and ptsd; was that a woyote?; garlic-onion tricks
ANIMALS AND VEGETABLES (if not minerals) feature in this edition of my occasional links posts–with inspiration from damaged parrots, awe at bigger-than-ever coyotes, kitchen tricks with favorite alliums, and misgivings about a new beet.
of parrots, ptsd, and healing connections
FOR THOSE who cannot read one more headline of world despair or political madness, a recent “New York Times Magazine” story on what happens when combat veterans and damaged parrots connect is a certain antidote. A must-read: Charles Siebert’s “What Does a Parrot Know about PTSD?” (Photo of blue and gold macaws under Creative Commons license from Marcel Burkhard.)
size-xl coyotes: woyote, coywolf, or what?
THE OTHER NIGHT at a dinner, someone said that they’d seen a wolf in a local cornfield. No, I said, we don’t have wolves in the Northeast, but we do have really big coyotes (60ish pounds, rather than the “usual” 35 or 45). To refresh my memory why—which does involve DNA from wolves, and also dogs, getting into the mix over the last century or two—I doubled back to this article from last fall in “The Economist.” It calls them coywolves; a favorite weekly e-newsletter of mine called “Hudson River Almanac” prefers “woyote.” (Coyote image under Creative Commons license from ForestWander.)
the award-winning un-beet
AS AN ADMITTED beet-lover, I have trouble understanding this kind of “praise” for a new award-winning beet variety called ‘Avalanche.’ The description says it has “no earthy beet taste,” and “no reddish tinge, making for more attractive produce.” Are they trying to say that a beet that’s red and beet-tasting is a bad thing, and ugly to boot? I beg to differ. Meet the un-beet, apparently free of those good-for-you pigments called anthocyanins. (Photo from All-America Selections website; it was named an 2015 AAS selection.)
tips for cooking with onions and garlic
DOES THE WAY you cut garlic or onion when cooking affect the flavor? Yes! “The Splendid Table” interviewed Molly Birnbaum of America’s Test Kitchen to find out, and got 7 tips for cooking with onions and garlic.