Photos and Stuff

It’s been busy here and it’s kept me off the computer. Between biking, gardening, trying to set up a new photo printer (more about that in another post), sitting down with ES to spec out a new gaming computer and other stuff, I haven’t had a heck of a lot of time, so let’s see if I can get caught up here.

Screen Shot 2017-07-20 at 6.43.06 AMWe weren’t really sure what kind of production we were going to get from the old pear tree. At first it looked like there wasn’t going to be much fruit. With the cold, wet weather we had when it was in blossom we were afraid it didn’t get pollinated, and we didn’t see many fruits on it. but immature pears are almost the same color as the leaves so it’s hard to tell. Now that the fruit is getting bigger it looks like there are going to be fewer than last year, but more than enough for our use. This variety doesn’t ripen until usually about mid-September, and when they ripen, they¬†all ripen at the same time and we have to deal with a sudden rush of fruit to can or freeze. This variety is best eaten fresh. When ripe they are incredibly juicy, ridiculously sweet and absolutely luscious, with a buttery, creamy texture. That also means they aren’t really suitable for canning because the fruit is too soft to hold up well. We tried freezing some last year and that worked out pretty well so we’ll probably freeze them rather than can this year.

I don’t know exactly why, but the flowers have been absolutely spectacular this year. Maybe it was the wet weather, maybe all the compost we hauled in last year. In any case, they’ve been absolutely amazing. Right now the lilies are still putting on one heck of a show. The colors on some are so brilliant they almost glow in the dark.

DSCF3811Ah, the lowly thistle… It’s a weed, true, but it can be such a pretty one when it’s in flower. We have a lot of different varieties of thistle around here, and almost all of them are classified as weeds, and they can be pretty invasive and difficult to deal with. But my, they can be pretty…

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And then there are the grasses. I love taking pictures of grasses for some reason. There’s something about the complexity of the image, the different textures, the browns and greens, the developing seeds.

DSCF3814And fruit — lots of wild plants are fruiting right now and it drops a bit of color into the scene.

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How about some ducks? I’ve been keeping an eye on this family of ducks down by the stone bridge all summer now and they look like they’re thriving.

And last but not least, this guy…

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My main camera right now is a Fujifilm camera I picked up about 4 years ago, and I love it, not so much because of the camera itself but because of the lens. It has this wonderful zoom/macro lens that lets me use it a variable telephoto lens up to 30X, or get close ups of tiny, tiny things like this bug, all with the same lens.

That’s all for now. I want to get out on the bike while it’s still relatively cool out. I’ll tell you about the new photo printer another time

 

The ‘Ick’ Factor

I was reading an item over at AgWeb about what appears to be a growing interest in raising insects for animal feed <click the link to read the item>. Now you wouldn’t think that there would be any interest in feeding bugs to cattle. Cows, after all, are herbivores, they eat grass, grain. And they do. But cattle also need protein, especially if you want them to grow quickly for meat or if you want them to produce milk. Most rations for beef and dairy cattle both have some kind of added protein, often in the form of fishmeal or soymeal, but sometimes other types of proteins derived from animal sources. (Until the discovery of BSE (mad cow disease) including animal protein and bone meal derived from waste from cattle processing facilities was fairly common.)

In the US and EU feeding cattle insect derived proteins is illegal, but it is a common practice in other parts of the world, and there seems to be considerable interest in the practice. There are attempts to start up companies that produce insect proteins (usually some kind of larvae) specifically as a cattle feed supplement. There seems to be some justification for the practice. It would be relatively environmentally sound because the insects would be raised mostly on organic waste that would have otherwise been discarded. They can be grown in controlled, sanitary conditions. And there’s no doubt that it could produce feed supplements that would work just as well as other supplements.

But there has been some rather strenuous objections, especially in the US and the EU, over the practice. Mostly for reasons that aren’t really all that logical. This seems to be changing, but I suspect that many of the arguments against the practice aren’t due to logic, but to the ‘ick’ factor.

In Western cultures we’ve been raised to see insects as dirty, filthy, carriers of disease, to be disgusting, horrible things that should be killed on sight. We’ve been trained to be scared of insects rather than look at them as beneficial animals that have their own and very necessary niche in nature.

This kind of cultural

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Yummy yummy blutwurst

conditioning takes place in all cultures, of course. Every society, every culture, has it’s own ‘ick’ factors. Heck, I probably eat things, and enjoy them, that would make you gag. Like blutwurst or blood sausage. And yes, it’s made with real blood. Headcheese, which isn’t cheese, but is made with heads. Raw fish…. And I’m sure you eat things that would make me shudder. My sister used to dip sardines in milk. I have no idea why. And yes, she’d drink the milk after.

I’ve always been fascinated with this ick factor, why some people are disturbed, even disgusted by some things, while others find the exact same thing not at all disturbing, even kind of nice. And with how it changes in individuals, including myself.

If thirty¬†years ago someone had told me that I would one day love squid, octopus, raw fish, eel, I’d have questioned their sanity. But I do. If they had also told me that I would one day find chicken so disgusting that just the smell of it would make me retch, I’d have told them the same thing. But I do.

People are weird.