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Happy Holi! Today is the festival of color and spring is close at hand (although it doesn’t feel that way in New York where the city is girding itself for a massive blizzard). We might not be in the tropical subcontinent (indeed, we might be under 3 feet of snow), but that doesn’t mean we can’t celebrate some vivid color—even if I can’t literally throw it in your face.
Now I love all of the glowing shades of Holi. Indeed, with typical Hindu heterogeneousness, the festival does not have one or two colors associated with it like parsimonious western holidays, but it is a festival of all color. However I think the most typical Holi color in my mind is the glowing beautiful magenta which you always see in pictures of Holi. Where did that crazy color originate?
Well, actually it seems like the beautiful purples and magentas of Holi are natural and come from boiled beetroot (or sometimes kachnar powder). This amazing glowing color comes from betacyanins–antioxidant phytonutrients which are always causing nutritionists to swoon because of anti-inflammatory benefits. You may recognize the hue from fancy boiled eggs—and apparently beetroot can also be used to dye yarn and fabric.
I would love to talk more about this exquisite magenta, but according to an earlier post, it doesn’t exist. That is a paradoxical conclusion to reach on the holiday of colors, but Holi comes from the same cosmology which gave us Kali, the goddess of destruction—and ultimate creation. Ponder the vicissitudes of color and non-color as we gear up for spring and have a happy Holi!
So…hey…what ever happened to that attempt to repopulate Jamaica Bay with lovable good-hearted, filter-feedin’ oysters? Ummm…well…it turns out that the colony failed. The poor oysters who made it to adulthood were unable to procreate (or, at least, their offspring were not able to attach to anything in Jamaica Bay). Fortunately, the oysters’ human friends are not licked yet and have a whole new weird project afoot…but before we get to that, let’s turn back the clock and look at the bigger picture of oysters in our area!
New York was once renowned for its oysters. By some estimates, up through the 1600s every other oyster in the world lived in New York’s harbors and bays! During the early 19th century, every other oyster harvested in the world was certainly taken from these waters. The oysters filtered the entire bay of algae, microbes, and pollutants. They also prevented the harbor from eroding away—it was like the entire waterway was coated with hard calcium carbonate (in fact it was exactly like that). Not only did the tough New York oysters prevent underwater erosion, they also stabilized the coastline and bore the brunt of storm surges. What tremendous mollusks! But alas, we were too hungry and too greedy and too careless…. By the end of the 1800s the population had crashed. Attempts to revive the poor oysters have consistently failed. (just follow that link up at the top).
However ecologists, oceanographers, and oyster fanciers have not quit trying. In fact with the aid of a variety of partners they are mounting the biggest attempt yet to restore Oysters to New York City’s bays and waterways. The New York Times details the agencies which have invested in the project:
The project is funded by a $1 million grant from the United States Interior Department’s Hurricane Sandy Coastal Resiliency Competitive Grant Program. The Environmental Protection Department, which is contributing $375,000, is working with the Billion Oyster Project, an ecosystem restoration and education project that is trying to restore one billion oysters to New York Harbor.
It is good to have money (I have heard), however, there is also a secret ingredient to this project. New York’s education department has been replacing all of the NY Public School’s bathroom fixtures with environmentally efficient toilets. The old porcelain toilets are being smashed to bits to form an artificial reef where the young oysters can get started. Five thousand public school toilets have been broken up and added to the project. These fixtures have served generations of New York’s humans in a necessary albeit lowly capacity. Let us hope they can get a couple of generations of oysters up and going in their second career (as smashed detritus on the bottom of Jamaica Bay)! We’ll report more as we know more so stay tuned.
This is the perfect time of year for delicious pecan pies! Unfortunately, if I made such a tasty and expensive confection, I would eat four slices and then the rest would sit sadly in the refrigerator (since my roommate wants to live forever and thus fears Crisco and corn syrup). So I will hoard my precious bag of pecans for Thanksgiving and instead blog about the magnificent pecan tree (Carya illinoinensis)–an Apollo among trees, which is as beautiful and large as it is beloved and useful! Pecan trees are members of the Hickory genus, Carya, which is named for an archaic Greek tree-nut goddess (whom I need to blog about another day). While there are a few Hickory species in Mexico, Canada, China, and Indochina, the majority are native to the United States (which probably indicates that the trees originated here and spread elsewhere). Pecan trees are native to the southeastern and southcentral United States and spread down into northern Mexico. The word “pecan” is a borrow word from Algonquian (!) and it means “nut so hard it takes a stone to crack it open” (Algonquian, evidently, is masterful at compressing hunter-gatherer concepts into extreme brevity). Pecans have been planted and used as a food source by Native American peoples for a long, long time so it is hard to tell where exactly the tree originated within its range.
Rich in proteins and healthy fats and requiring no preparation to eat, pecans are an almost perfect food for humans (in stark opposition to Crisco and corn syrup). Pecans keep fresh within their shells for an entire growing season or longer. The nuts contain protein, sterols, antioxidants, and omega-6 fatty acids. They provide two-to-five times as much food energy as lean meat. Eating a daily handful of pecans lowers “bad” cholesterol levels in a manner similar to statin drugs, and also, “may delay age-related muscle nerve degeneration.” I should probably just eat my bag of pecans and live eternally, but who really wants to be around for the nightmarish robopocalypse (or forgo pie)? Out of convention, I have been calling pecans “nuts”, but the edible part is technically a drupe—a fruit with a single large pit much like a peach or plum. I won’t even mention the rich buttery flavor which is a perfect complement to sweets such as…well, I said I wouldn’t talk about it. Like walnut and hickory (which are close cousins), pecan also makes a magnificent lumber–although it seems a waste to use such a beautiful & useful tree for furniture and cabinetry.
Unlike most familiar fruit and nut trees, pecan trees get big! A mature tree can grow up to 44 meters in height (144 ft) with an equally wide span. Just imagine a living green sphere the size of a 15 story building. The trees live to more than 300 years of age, so there are pecan trees out there older than our republic (and arguably in better shape)!
According to my sources, pecans were not domesticated until the 1880s. However, considering how perfect they are for humans, I can’t help wonder if they coevolved with us quite a bit over the last 14,000 years. Or are we more squirrel-like than we wish to admit? At any rate, today the United States accounts for up to 95 percent of the world’s pecan crop which exceeds 200 thousand tons. The crop is harvested in mid to late October (which probably explains why I could even afford my bag of shelled pecans). Pecans are a perfect food, a perfect timber, a perfect tree. I’m not sure if the Algonquians were right to choose such a spare name—perhaps the pecan tree should be named for a goddess after all. Unlike the monstrous Chinese invader, pecan is the true tree of heaven.