Movement trumps exercise

Last Thursday Jackie and I (along with several other Urbana Parks Department volunteers) spent a couple of hours clearing invasive bush honeysuckle at the Perkins Road natural area. (The photo is from a year ago. Sadly, we did not have a fire this time. We just piled the honeysuckle up in great huge brush piles.)

Like last time the work consisted of cutting and then carrying or dragging honeysuckle trunks and branches across a forest floor made rough by many tangled roots and littered with small stumps where honeysuckle had been cleared in past.

The next day Jackie commented that her feet were tired, and suggested that the stewardship work was more to the point than the various foot exercises suggested by movement teachers such as Katy Bowman and our new local Restorative Exercise Specialist Ashley Price. (Exercises such as rolling your foot on a ball or standing in boot trays filled with river rocks.)

To which I said, “Yes! Exactly!”

Movement trumps exercise.

That’s not to say that exercises don’t have their place. Especially for people whose lifetime movement history has left them unready to safely perform certain movements, but also just for people whose schedule makes it hard to fit in as much movement as they’d like, exercises can be an excellent way to make yourself ready or keep yourself ready.

But to actually use your whole body capabilities to perform real work? To engage in bending, squatting, dragging, lifting, carrying—and do so while in nature, as part of a community effort, making the land better? So much better.

<whispering in Katy Bowman voice>Hashtag #VitaminN Hashtag #VitaminCommunity Hashtag #VitaminTexture</whispering> (This last will make no sense if you don’t listen to the Katy Says podcast.)

Inktobering

I’ve been doing a pen-and-ink drawing each day this month for #inktober. I’ve been sharing them on Twitter, but obviously I should be sharing them here on my site as well.

So, here’s a gallery with my #inktober drawings, I’ll try to keep the gallery updated as the month of #inktober proceeds.

Made my own lard

People have almost certainly been cooking with lard since the domestication of pigs close to 10,000 years ago. Along with butter and olive oil, lard must be one of the oldest “processed foods” around.

When I was writing my post on whether or not saturated fats would kill us all, I discovered that “grocery store” lard is often bleached (bad) and often partially hydrogenated (terrible). So it occurred to me that I probably ought to try to get some less-processed lard.

I asked at a local butcher, but they said they didn’t sell lard. Then I asked at the University of Illinois Meat Lab, which said that they didn’t make lard, but that they could set aside some pig fat for me, if I wanted.

Due to the room being a bit noisy, I hadn’t quite heard what they said, and had thought that I would be getting lard. But no: I got a couple of pounds of vacuum-packed frozen pig fat.

But that was okay. I read a couple of web pages on how to make lard, and went ahead and rendered it myself.

They had given me nice clean fat—just a modest amount of blood and connective tissue remained attached. I let it mostly thaw, cut it up into quarter-inch cubes, put it in a heavy pot with just a little water, got it just hot enough to simmer, and let it just barely simmer for a couple of hours so that the fat melted away from the connective tissue. Then I ladled it all through some cheese cloth and a colander (which kept the “cracklings,” i.e. lightly fried connective tissue, and let the melted lard drain through). I poured the melted lard into a mason jar, let it cool, and popped it into the fridge.

Now I have a couple of cups of snowy white lard that I can be sure has neither been bleached nor hydrogenated. (See photo at top. For color reference: Yes, the mason jar is purple. Long story.)

I don’t use much lard—mostly I just use it to touch up the seasoning on my cast-iron cookware, very occasionally to cook something where I don’t want a butter or olive flavor—so I expect this will last me a year or more. It was easy enough to do that I don’t think I’ll hesitate to render my own lard again when I run out.

As long as I was rendering fat I went ahead and re-rendered some beef tallow that I’d skimmed off the top of the sauce for a pot roast that I made a couple of weeks ago. I just melted it, cooked it long enough to boil off the watery bits, and then poured it through a strainer to get the bits of rosemary leaves and mushrooms that had clung to it when I skimmed it.

It’s kind of odd tallow, because it still has plenty of rosemary and mushroom flavor, and is red because of the tomato paste in the pot roast sauce, but it makes a fine fat for sauteing veggies, cooking omelettes, etc.

More carbon in the air means less nutritious food

An interesting and important article about a researcher gathering data that seem to show that although more carbon in the air means plants grow faster, the result is plants with more sugar but less protein, minerals, vitamins, and other nutrients:

http://www.politico.com/agenda/story/2017/09/13/food-nutrients-carbon-dioxide-000511

the protein content of goldenrod pollen has declined by a third since the industrial revolution—and the change closely tracks with the rise in CO2.