On Cooking

I’ve been cooking for over 4 decades…and today I started thinking about how things have changed in that time period.

Microwave ovens are the biggest technology change although the majority of times I use it these days is for popcorn (the Nordic Ware Microwave Popper has allowed me to go back to the same kind of popcorn I bought 40 years ago rather than the popcorn packaged with lots of additives).

Less meat. I eat a lot less meat these days because there are so many other sources of protein: yogurt, soy nuts, and peanuts are my favorites.

More vegetables. The CSA has increased by veggie consumption this summer but even before that I eat more vegetables now than I did 40 years ago…..and more of them are fresh rather than canned.

Less bread. I eat grains in different form than breads. Commercial bread was easy to give up. Sometimes I make muffins or scones but I am more enthusiastic about grains that I didn’t consume at all in the beginning of my cooking life: quinoa and chia.

Food processors make it easier to grate and puree in large quantities. I had a blender than I used 40 years ago but it was primarily used for milk shakes. I have several concoctions that are produced by putting everything in the food processor and just running it for several minutes (Fruit Beety is the most recent).  I also have a smoothie maker (a specialized blender) that I use with frozen fruit or veggies.

The menu has changed a little too over the years. Most of our meals take 30 minutes or less and even for the longer prep times there is a ‘get it started’ (like putting potatoes and meatloaf in the oven) and then going off to other things until it is done. Stir fry meals didn’t start until the last 10 years or so; I have a technique where I cut up the longer cooking items, start them cooking while I cut up the other items, then add the quick cook items (like leafy greens); it forces me to work fast!

Overall - I think the way I cook now produces tasty - and healthier - meals and is often easier than it was 40 years ago but not due to technology improvement.  It’s the learning through experience and focus on nutrition that has made the difference.

Gleanings of the Week Ending April 19, 2014

The items below were ‘the cream’ of the articles and websites I found this past week. Click on the light green text to look at the article.

New city wall discovered at ancient Roman port - The Roman Architecture course I took via Coursera has increased my interest in anything new related to the topic. Evidently Ostia was on both sides of the Tiber rather than just the south side!

On Your Mark, Get Set, Grow: A Guide to Speedy Vegetables - I timely article. I am still in the mode of starting plants indoors to plant in the garden after the last danger of frost! The idea of micro greens appeals to me.

Spectacular Spring Photos of Cherry Blossoms in Japan - Cherry blossoms - a great bounty in the spring.

Scientists re-define what's healthy in newest analysis for human microbiome project - Evidently we still have a lot to learn about the microbiome. This study’s primary finding was how diverse the microbiome is....each person harbors a unique and varied collection of bacteria.

Watch 220 Years Of U.S. Population Expansion - There is an animated version….and then a map for each decade from 1790-2010

8 Photos worth the Wait - My favorite is the first one: the monarch butterfly chrysalis covered with water droplets

Researchers Say Mesa Verde National Park's Far View Reservoir wasn’t for Water - A ceremonial structure rather than a reservoir?

Food, Dieting, and the Power of Good Nutrition: The Meatless Monday Interview with Dr. Joel Fuhrman - An advocate for everyone to become savvier about nutrition

Future Technologies - An infographic from Richard Watson: Top 10 Innovations by 2050. What do you think?  One example: 40% likelihood of 150 year human lifespans.

Gleanings of the Week Ending March 15, 2014

The items below were ‘the cream’ of the articles and websites I found this past week. Click on the light green text to look at the article.

10,000 years on the Bering Land Bridge: Ancestors of Native Americans paused en route from Asia - I’d always assumed that the ‘land bridge’ was narrower - just across the narrowest part of the Bering Strait.

Top 25 Wild Bird Photographs of the Week #63 - I haven’t included one of these in my gleanings recently….doesn’t mean that I don’t continue to enjoy them. My favorite in this batch is the kingfisher with the little crab in its bill.

Is Daylight Savings Energy Efficient? No, Says Expert - Every spring and fall I hate the time change. Does anyone like it? Sometimes I think governments like the idea simply because it confirms that they have the influence to cause the population to do something in synchrony!

Nutrition Facts Label: Proposed Changes Aim to Better Inform Food Choices - The new labels are in a 90 day comment period from the FDA. What do you think? I like them. The revised labels include new info (added sugars, Vitamin D, and potassium) that I have missed in the past. I like the larger calorie count and the attempt to make the serving size the size of a real serving.

The Weight of Mountains - A short film (11.5 minutes) about how mountains are made….live…and die.

Mothers leave work because they don't want to behave like working men, study suggests - ‘Presenteeism’ (the notion that being at your desk until late is required, even if there is nothing to do) should not be a requirement for men or women….but it has the effect of driving women out of the workforce more often than men. What a waste of skills and education! Will the workplace change over time?

Deer proliferation disrupts a forest's natural growth - This study was done in Ithaca NY but Maryland has very similar problems. The deer are so prolific that they are eating all their preferred foods down to the ground.

NASA's Breathtaking Images of Space - The view from space….always awesome.

Women's jobs are poorer paid, less flexible, more stressful - My career was in a male-dominated field and was well paid. About 20 years in, I realized that while I did work longer hours overall than women in many other fields, the stress was generally positive and not brutal in duration….and the flexibility increased over the course of my career too! So - this research result meshes quite well with my experience from the mid-70s onward.

Honeybees reveal that evolution is stranger than you ever realized - Just how do sterile bees contribute to the fitness of their species? Kin selection. That’s why honey bees in Yemen have adapted to be excellent at air conditioning their hives in the hot desert air and Japanese have adapted to combat deadly wasps in a unique way.

Progression of Spring Semester Classes - March 2014

My enthusiasm for the Coursera courses I am taking continues.

Two are completing: How to Change the World (from Wesleyan University) and Moralities of Everyday Life (from Yale University). There is one more week of An Introduction to the US Food System (from Johns Hopkins University). I learn something from every course I take….but these three are ones that prompted thinking about how I live, picking causes worthy of support either through action or donation, and changing my behavior for the good of society and the planet.

A new class started this week: Archaeology’s Dirty Little Secrets (from Brown University). I’ve already enjoyed the first set of videos and the suggested readings.

There is a new module in the Nutrition course (from Vanderbilt University) I took last spring on Food allergies and intolerances. I signed up for the course again just for that new material.  

And then there is the Volcanic Eruptions (from Ludwig Maximilians Universitat Munich) that was offered last fall. I somehow overlooked it then (or maybe I was too busy with other courses). The content was still available on the Coursera site - so I am making my way through the 10 weeks of materials.

The Roman Architecture course (from Yale University) is continuing - it’s a 15 week course that started in January. I find myself reading architecture books with pictures and diagrams of Greek and Roman buildings on the Internet Archive. The course has given me a sharper eye for architectural detail already!

Previous posts: 

• February 2014
• January 2014

Signing up for New Classes in the New Year - 2014

Just like traditional universities, Coursera has classes starting this month. It is challenging to pick - and I have probably overindulged by enrolling in 4:

Roman Architecture from Yale University because I’ve never taken an architecture class - it’s a different perspective on history. Also - this will be my first course from Yale.

Moralities of Everyday Life from Yale University because the increased lack of civility within political discourse in the US seems linked to ideas about morality. That makes the topic much more reality rather than theoretically focused.

How to Change the World from Wesleyan University because I thoroughly enjoyed Michael Roth’s previous course on Coursera: The Modern and Postmodern.

An Introduction to the US Food System: Perspectives from Public Health from Johns Hopkins University because it seems like our food system has been changing very quickly although it is difficult to grasp the changes as a whole…and the impact on health. It is a complex topic.

In addition, I signed up for Nutrition, Health, and Lifestyle: Issues and Insights from Vanderbilt for the one new lecture: Food Allergies and Intolerances: Separating Fact from Fiction. I took the course last spring/summer and it honed my understanding of nutrition in a way that helped me take off the last 15 pounds (to down to the weight I was at 25!).

I’m sure they will all have some extra reading that will supplement the videos. I’m planning on allocating a day of each week to each of one….and then using the other days of the week to catch the overflow. The courses do have to fit into the rest of life. I generally do the multiple choice knowledge checks embedded in the videos but not the quizzes or other assignments. I’m not after a grade and I prefer to talk about topics from the course with people I interact with face to face rather than other students virtually.

There was an article recently about MOOCs not living up to their original goal of online education approaching the quality of traditional colleges to the large population all over the world without access to such institutions. That is probably the case but, through refinement by iteration, they could improve on that goal. I’d like to suggest that MOOCs have an even larger role in society in the realm of lifelong learning - in enhancing the quality of life particularly for those that are long past the traditional college age. I’d like to see the end of course surveys probe this aspect. It would be interesting to know not just how many people did everything the course required to get a certificate or credit but how many students completed a subset like:

• Watched all the videos
• Read the online (free) references
• Scan parts of the discussion form
• Read all the references

In my case, I generally do the first three --- and get what I want from the course. A certificate or credit is not something I need.

It would also be interesting to find out how many people would be willing to pay some amount for the lectures to defray the cost of producing them. What amounts would be tolerated? Or does a charging scheme get too complicated to administer?

The bottom line for me is - I enjoy the Coursera offerings. I applaud the universities and professors that are participating. It is a positive development in education and the experiment has already succeeded for those of us that see these courses as a potent addition to lifelong learning.