Puck

My friend B. wrote me this:

So I was reading the Bay Area Guardian, something I do exactly as regularly as I vote, and I ran across something that I thought might interest you. It seems San Francisco has a Peak Oil Preparedness Task Force to explore life after fossil fuels. Of course few take them seriously.

And I replied:

Do you mean that people locally don’t take the task force in SF seriously? Or don’t take post-oil seriously?

The peak oilers are sometimes hard to listen to because they’re so apocalyptically pessimistic. They see the energy packed into a hydrocarbon molecule and moan, What can possibly replace this? They don’t see anything on the shelf that can replace oil, so assume we’re all doomed. I do admire their historical analysis, tho, and I think Hubbert was right; well, he was right, US production peaked right when he said it would. A year or so ago the Saudi Minister of Energy said the planet was running out of oil and had to get ready. And now the King of Saudi Arabia has created a $10-billion endowment for a new university, sci and tech research, that will be a mini-kingdom unto itself in order to free it (and thus attract students and faculty) of Sharia, the heinous religious law of fundamentalist Islam. The king’s reasoning was explicit: Saudi Arabia won’t be an energy economy for much longer and needs to transform itself into a knowledge economy. Amen, brother. At last we agree on something. Continue Reading »

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When “Lexicographers at Oxford University Press [recently] observed that this social transformation [resulting froma concern about the sources of one’s food] is having a noticeable effect on the English language” they could have also noted a recent uptick in the use of the word “biodynamic.”

Biodynamic farming involves a strict adherence to ritual that, according to a theorist quoted in an article in Mother Jones, “makes typical organic farming look like strip mining.” I first heard the word a couple months ago at a vineyard fieldman’s breakfast in Washington wine country. The practice stems from the theorizing of Rudolph Steiner, the Austrian philosopher and involves the ritual preparation of, well, preparations more commonly known as compost teas. The vineyard owner I talked to admitted that there was an almost complete lack of science behind these preparations, one of which involves stuffing cow poop in a slaughtered (gratefully and ritually, of course) cow’s horn and then burying it for six months. But, as Novella Carpenter writes in the Jones article,

In the early 1990s, John Reganold, a soil science professor at Washington State University’s Department of Crop and Soil Sciences, started comparing conventional and biodynamic farms. His research, published in Science, found that biodynamic farms had higher quality soil than conventional farms and were just as economically viable. Later studies found no difference between biodynamic and organic crops, and Reganold noted that no one really knows how the preps work. “I’m not an organic freak,” he told me, yet he called biodynamic “the most holistic system I’ve seen.” Continue Reading »

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review by Brian Charles Clark

Mushrooms. Molds, and Miracles
Lucy Kavaler
backinprint.com, 2007

God is fungi. God is the stuff of the web—the food web, the web of life, call it what you will—and without fungi, we’d be less than dead; we never would have existed—“we” meaning every living thing on the planet. Fungi are everywhere, and everywhere essential, and what is god if not the ultimate mixmaster, the one who breaks it all down so the big bang beat can begin again?

“The process of decay,” Lucy Kavaler writes, “is… essential in making room on this small planet for new living things.” Kavaler wrote that line just a couple years after Carson’s Silent Spring was published. “The development of life on earth is related to the evolution of fungi.” Continue Reading »

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I just stumbled across a truly bizarre blog called cfact. There, Dennis T. Avery (author of the wacko Saving the Planet with Pesticides and Plastic) counters a report on the dangers of fast food with the suggestion that we “chew on some real danger foods.” Avery writes, with seeming ignorance of basic nutrition science, “There’s a new children’s book out [Avery does not name the book, always a good tactic when you want to create a diversion], telling kids that vicious food-mongers are trying to make them obese with fast food. That’s such a pathetic scare! Any food can make you fat if you eat too much.” It’s hard to imagine getting fat on lettuce, say, which requires more energy to digest than it contains, but let it go. Here’s the real nutso suggestion by Mr. Avery: eat ergot fungus! Now there’s a real “danger food”! This isn’t even comparing apples to oranges, which are both foods. Ergot, need I remind you, is not a food. Talk about a diversionary tactic: spew out a long, misinformed “history” of St. Anthony’s Fire and avoid talking about killer transfats in Micky D’s poisonous offerings. Continue Reading »

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For several years we’ve been hearing reports that moderate consumption of alcoholic beverages is a “heart healthy” activity. And for almost as long I’ve been saying, Follow the money. If you trace the funding for such studies back to their sources you find the wine industries of France and California footing the bill. Now it looks as though I’ve been right all along. “All those health benefits of moderate drinking may be based on nothing but a common methodological error in the studies, a meta-analysis suggested,” reports Medpage Today along with numerous other sources. A “common methodological error”? Wasn’t it Mark Twain who said, there are lies, damn lies, and statistics? When the wine industry is footing the bill for data analysis the error is not merely methodological, which is far too neutral a term. This is the spinning of data to support an industry. Various vested interests–grape growers, wine makers, retail outlets, and especially the federal government of the United States–want you to believe that alcoholic beverages are somehow “healthy.” The tobacco industry would like you to believe the same thing about cigarettes and, historically, that industry has engaged in the same sort of data spin as the wine industry has been pulling for the past decade or so. All of this is designed to divert our dizzy little short-attention-span minds from the obvious: alcohol is a dangerous drug–but it’s legal. Meanwhile, the planet’s only safe intoxicant is demonized throughout the world. It’s time to call the bull-shitters’ bluff: make alcohol illegal and legalize cannabis.

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Still waiting for the City of the Future? Look no further! In 1961 the American Potato Journal published this photo of the food of the future: the potato-chip bar! Get a dose of salt and starch to fuel the jetpack-powered business of you day.

“The potato chip bar is made by crushing chips and molding them by pressure into a shape and size resembling a candy bar. Such bars can be shipped economically without the protective packaging normally required for potato chips, and their flavor and crunchy texture give them distinct possibilities for commercialization” (Am Potato J 38:10 [1961] 340).

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