The stinkbug’s revenge. May 10, 2011
Posted by ourfriendben in critters, homesteading, Uncategorized, wit and wisdom.Tags: brown marmorated stink bug, blog humor, stinkbugs, combating stinkbugs
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Silence Dogood here. Spring brings us daffodils, sweet breezes, and… stinkbugs. Once the weather finally warmed up here at Hawk’s Haven, the cottage home our friend Ben and I share in the precise middle of nowhere, PA, the stinkbugs literally started coming out of the woodwork as they emerged from their winter hibernation in the walls of our house.
I’ll admit it, I hate bugs. I try to bear with them; really I do. I leave spiders alone in our house so they can catch and dispatch other alien invaders, unless they’re in the tub. I try to turn a benign eye on bees, beneficial insects like pollinator flies and ladybugs, dragonflies, and the like outdoors, and enjoy watching butterflies as much as the next gardener. I realize that ants, dung beetles, and the like are serving useful purposes. I just don’t want them getting in the house, or worse yet, getting on me. Feeling anything crawling on me is cause for an immediate screaming, leaping jig that would make the world’s best break-dancer look like a lazy slob. I’m convinced that whatever it is must be a tick, my arch-nemesis, and it’s coming to get me.
So imagine this scene:
It’s 5 a.m., and I’m trying to pretend that this horrid weather has not given me yet another sinus headache, that I didn’t just have a very bizarre dream involving boats of a design of my own invention, and that it isn’t starting to get light. I just…want… to… sleep. I’ve almost managed it when I realize that my left hand, extended in the direction of our friend Ben, has begun to itch. I put my right hand down on it and realize that something under my hand is moving.
Silence: AAAAAAHHHHHH!!!!!! Ben! BEN!!!!!
Our friend Ben: Mmmpf.
Silence: There’s a stinkbug on my hand!!! BEN!!!! Wake up! Get it off me! [Shaking hand furiously.]
OFB: Mmmpf…
Silence: BENNNNNNNNNNN!!!!! Get it off! GET IT OFF!!!!! Oh.
OFB: Uh, say what, Silence? What’s going on here?
Silence: There was a stinkbug on my hand. But I think it just flew away. [Turns on light, searches bed for stinkbug. Turns off light. Starts to go back to sleep. Stinkbug flies back and lands on finger.]
Silence: AAAAAGGHHHH!!!! BEN! Get up! Get it off! Get it out of here! BEN!!!!!!!!!!!
OFB: Ummmm, OK, OK. [Turns on light, lurches out of bed.] Geez, Silence, you sure are making a racket.
Silence: GRRRRRRRRRRRR. [Stares at OFB, who, far from removing the stinkbug, appears to be rummaging in a dresser drawer.] Ben, what are you doing?! Get this bug off me and get it out of here right now!!!! [Furiously shaking hand; stinkbug lands on sheet.] Why are you looking for your tee-shirt?!
OFB: Well, you told me one of our readers said stinkbugs bite. I thought I’d pick it up in the tee-shirt before taking it outside and…
Silence: GRRRRRRRRRRRRR…
[curtain; possibly curtains for OFB]
We know we’re not alone in our plight, because readers have been coming onto our blog, Poor Richard’s Almanac, in droves in recent weeks looking for our earlier stinkbug-related posts, “When will stink bugs go away?,” “Big news for stinkbug haters,” and, of course, the classic, %$#@!!*%$ stink bugs. [WordPress seems to insist that this title is a link, but trust me, it isn't. Sorry about that!] Stinkbug season has arrived. For more about these horrid alien invaders, and for some ingenious tips from readers on how to keep them away, I suggest that you search out these posts by typing their titles in the search bar at upper right. Don’t forget to read the comments!
Apparently, preventive action with mint alcohol and direct assault with Windex both work wonders. We’re still in the catch-and-release phase here, but if we start seeing clusters outside on the front door as we did last year, we’ll definitely wipe down the door with mint alcohol (look for it in the rubbing-alcohol section of your local pharmacy) and hope it doesn’t dye our white door green!
‘Til next time,
Silence
Those jaunty grackles. May 9, 2011
Posted by ourfriendben in critters, wit and wisdom.Tags: backyard birding, boat-tailed grackle, common grackle, grackles, purple grackle
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Here at Hawk’s Haven, the cottage home our friend Ben and Silence Dogood share in the precise middle of nowhere, PA, we anticipate the return of the grackles each spring with the same enthusiasm most people reserve for robins. Not that we have anything against robins. And of course we love seeing the golden breeding plumage reemerge on our goldfinches, who’ve been camouflaged in olive-drab all winter, and the arrival of bluebirds, orioles, hummingbirds, and even the great blue heron who terrorizes our neighbor’s water garden.
But the grackle’s cocky personality gives him an edge as far as we’re concerned. Beautiful and glossy, with black, green, purple, bronze, and even blue highlights in his plumage, he always seems to have every feather in place, ready to step out in his tux and tails for a high-society evening affair. Clearly, he knows that he’s at the top of the totem pole, too: Just watch him prancing around the deck, strutting his stuff, then abandoning dignity for a moment to snatch a piece of dry cat food from the outdoor cat’s bowl. He knows he’s entitled.
In our area, these big, bold birds—about halfway between a red-shouldered blackbird and a crow in size—come in two types: the common (or, in our area, purple) grackle and the rarer and larger boat-tailed grackle. Common grackles have purple heads, bronze bodies, and golden eyes. Male boat-tailed grackles are iridescent purple- or blue-black, with a distinctive tail that ends in an oval spoon shape. Female boat-tails are only half the size of their showy mates (who can reach almost 15 inches long with a nearly 20-inch wingspan) and brownish.
According to the Cornell Lab of Ornithology, a source we very much respect, boat-tailed grackles are generally found in marshy habitats along the Gulf Coast and up the Eastern Seaboard. Though they might come as far north as scenic PA, it seems unlikely that they’d find their way inland to our Southeast PA location. Yet, they do, at least one or two each year, and it’s a thrill for us to see them.
The smaller common grackles (typically 11 to 13 inches long, with 14- to 18-inch wingspans) are the ones we see most often. Not a surprise, given their prediliction for nesting in tall conifers, such as those that border two sides of our property. They can live for more than 20 years, so we suspect that our grackles have been here before and will be here again. They’re wily, adaptable, and omnivorous—just like people. No wonder they seem so self-assured!
The Cornell Lab of Ornithology notes that they’re really fond of corn, which certainly explains their success in our area, where farm fields dot the landscape and the chief crop is corn raised to feed dairy cows. It’s enough to make us feel guilty for loving these glossy, impudent pirates. But then, we’re pirate fans here at Hawk’s Haven, flying the Jolly Roger proudly in our own backyard. We suspect we’ll continue to enjoy our grackles’ antics until we see one setting off flares in its plumage, as Blackbeard did in his famous beard to terrify his victims by surrounding his head with a demonic aura of smoke and flame. Until then, grackles make us laugh. And we think that’s a good thing.
Onward grackles! Welcome back.
Mother’s Day is for everyone. May 8, 2011
Posted by ourfriendben in pets, wit and wisdom.Tags: Mother's Day, National No Socks Day, our friend Ben, Shiloh
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Silence Dogood here. Today, Sunday, May 8, is Mother’s Day. (For sock-haters like our friend Ben, it also happens to be National No Socks Day. Bare feet, rejoice!)
Mother’s Day seems like a straightforwardly joyous occasion. Everybody has a mother, right? Why not celebrate everything she means and has meant to you on this holiday? Give her a call, get her a card and a bouquet or a flowering plant, take her out to supper, send the kids to Grandma’s and give her the day off. Buy her a spa day or a gift certificate to one of her favorite stores. Bear in mind that moms love jewelry, too. Hire a maid service. Set up a romantic weekend getaway or a fun family outing to the zoo, a historic site, a scenic destination. But for pity’s sake, do something.
So far, so easy. The trouble comes when your most-beloved Mama has died, like our friend Ben’s or our friend Rob’s or our friends Rudy, Carolyn and Fritzie’s, so Mother’s Day becomes a painful reminder rather than an occasion for joy. Or if you’re childless, and not by your own choice, like yours truly. Or if you’ve lost a child through miscarriage, premature death, or (God forfend) abortion. Then how do you celebrate? Do you hole up in your house with the curtains drawn until this particular Sunday is over?
Our friend Ben and I emphatically say no. Every year, we celebrate and honor the memory of OFB’s Mama and our own beloved grandmothers by setting aside time to look at photos and recall precious family memories. Every year, we celebrate the motherhood of our siblings, relatives, and friends, calling, e-mailing, and writing to make sure they know we hold them in our hearts and celebrate along with them. And every year, our adored black German shepherd, Shiloh, “buys” me a special Mother’s Day present (with some help from OFB) as a precious reminder that all women are mothers in our hearts, if not in our bodies.
Happy Mother’s Day!
‘Til next time,
Silence
The best way to shell hardboiled eggs. May 7, 2011
Posted by ourfriendben in chickens, recipes, wit and wisdom.Tags: eggs, hardboiled eggs, peeling hardboiled eggs, shelling hardboiled eggs
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Silence Dogood here. How do you shell a hardboiled egg? If you’re lucky, you tap the egg against a hard surface like a counter, plate, or cutting board until the surface cracks all over, and then the shells slip off like butter.
I don’t tend to be that lucky. Here at Hawk’s Haven, the cottage home our friend Ben and I share in the precise middle of nowhere, Pennsylvania, we raise a tiny flock of heritage chickens. During the laying season, our eggs are fresh—often less than a half-hour old when we collect them. And fresh eggs are hell to shell. You crack the shell all over. You start at the end with the air bubble under the shell to get traction. But the shell still clings to the eggwhite like white on rice. When you finally wrestle the damned shell off, at least as much eggwhite comes with the shell, despite your best efforts, as stays with the egg.
This is wasteful and unsightly. I try to use only the oldest eggs for hard-boiling, but even so, our oldest apparently can’t begin to compete with store-bought. I still struggle to shell every single one. What to do to get a nice, smooth white and a fast, easy operation?
Fortunately, after years of uneven eggs, I found an answer in the latest issue of Cuisine at Home magazine. A reader, Pam Mercer, submitted a simple tip that worked for her. She cracked the shells of her hardboiled eggs at either end, inserted a teaspoon into one cracked end, rotated it around the egg between the shell and the eggwhite, then basically popped the shell off.
This sounded promising, time-saving, and generally a huge improvement over the pitted eggwhites I’d been serving up. But would it really work on my fresh eggs? I cooked up six and put them to the test.
Bingo! Even with fresh eggs, the spoon slipped under the shell and gave me smooth, perfect hardboiled eggs in seconds. Wow, what a great idea! I’ll never try to shell a hardboiled egg any other way. Thanks, Pam!
‘Til next time,
Silence
Cinco de Mayo strikes again. May 5, 2011
Posted by ourfriendben in homesteading, recipes, wit and wisdom.Tags: Cinco de Mayo, drinks for Cinco de Mayo, food for Cinco de Mayo, recipes for Cinco de Mayo
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Silence Dogood here. Our friend Ben and I adore Mexican food. Refried beans, the endless variations on salsas fresh and jarred, shredded cheese, tortillas, rice, shredded lettuce, chopped tomatoes and bell peppers, diced onion, jalapenos, hot sauces, sour cream, sliced black olives, green onions (scallions): Bring them on! In tacos, burritos, fajitas, chili, quesadillas, nachos, huevos rancheros, and much more, we simply can’t get enough of these delicious foods. And of course, we have no objections to pitchers of margaritas, sangria, palomas, mojitos, or (in OFB’s case, anyway) Mexican beer to accompany them.
For us, Mexican food is about flavor, not fancy. We’re completely happy with a plate of refried beans (as long as they’re Silence’s Top Secret Disappearing Refried Beans), rice, and a few sides like shredded lettuce, chopped paste tomatoes, diced bell pepper, and (for me) sour cream or (for OFB) shredded cheese and salsa. We don’t need a feast to have a fiesta. Not that we object to having one when the occasion warrants!
If you’re looking for inspiration for your own Cinco de Mayo celebration, check out these posts in our search bar at upper right: Black bean and corn salad for Cinco de Mayo; Toast Cinco de Mayo with a Pink Paloma; Fiesta time! It’s Cinco de Mayo (featuring my famous refried beans recipe, Silence’s Sangria, Fresh Salsa a la Silence, Primo Peach Salsa a la Silence, and the world-renowned Ben’s Knock-Me-Down, Set-Me-Up Margaritas). You can find these salsa recipes plus three more in the post Salsa: Some Like It Hot (along with recipes for Chalino Special, La Palomino, and Hawk’s Haven Huevos Rancheros), not to mention a delicious appetizer in our post Homemade Jalapeno Poppers.
So far, so good. But what about this year’s special Cinco de Mayo recipe? No sweat, I thought. I turned to my favorite Mexican cookbook, the beautiful, magical Frida’s Fiestas, to see what Frida Kahlo, who loved to celebrate life, had prepared. Surely everyone would want to know her Cinco de Mayo menu. But alas. To my dismay, the book had May’s fiesta as The Holy Cross, not Cinco de Mayo. Then I saw that the new issue of my favorite cooking magazine, Cook’s Country, featured a margarita cheesecake. Talk about perfect! But no. Both the cheesecake itself and the margarita topping were prepared with gelatin, a scandal from my vegetarian point of view. Grrrr!!!
So, what to give you for this Cinco de Mayo? How about deviled eggs, done Mexico-style? If you serve them as appetizers, followed by my black bean- corn salad, followed by the entree and sides of your choice, you’ll have an interesting and inspiring Cinco de Mayo menu that satisfies.
Cinco de Mayo Goes to the Devil
6 hard-boiled eggs, cooled, peeled shells removed, halved, yolks removed to small bowl and mashed with fork
3 tablespoons fresh hot salsa, drained
1 teaspoon minced fresh jalapeno, cored and seeded
1 tablespoon sour cream
1-2 tablespoons mayonnaise, to taste (we like Hellman’s)
1 teaspoon lemon juice
salt (we like RealSalt) or Trocomare to taste
lemon pepper to taste
minced fresh cilantro for garnish
Mix drained fresh hot salsa, jalapeno, sour cream, mayo, lemon juice, salt or Trocomare, and lemon pepper into mashed egg yolks, blending well. Mound mixture back into halved egg whites. Top with minced fresh cilantro.
I like to make sure there are two deviled egg halves (one whole egg) for each diner, unless you’re talking about a summer picnic, when two eggs might be more realistic. Anyway, this Cinco de Mayo, start at the low end and check the demand. You can always double the recipe next year!
Hola!
—Silence
Toast Cinco de Mayo with a Pink Paloma. May 4, 2011
Posted by ourfriendben in recipes, wit and wisdom.Tags: Cinco de Mayo, drinks for Cinco de Mayo, Pink Paloma
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Silence Dogood here. At Hawk’s Haven, the cottage home our friend Ben and I share in the precise middle of nowhere, PA, we love sangria and margaritas, and often serve one or both at our festive Mexican Night fiestas. But Cinco de Mayo comes only once a year, and it seems only fitting to serve a very special drink on that night: the Pink Paloma.
A traditional Paloma (no relation to Paloma Picasso, rather to the fabled golden horse, the Palomino) is, as its name would imply, a pale golden drink made from tequila, lime juice, a pinch of salt, and Mexican grapefruit soda (preferably Jarritos brand), served over ice with a slice of lime. It’s light and refreshing, especially in hot weather.
But finding grapefruit soda, much less authentic Mexican grapefruit soda, in our part of Pennsylvania is, shall we say, a challenge, and substituting anything for that distinctive grapefruit flavor just didn’t work for us. (Fond as I am of Fresca, it didn’t seem appropriate here, either. Fresca and alcohol? Eeewww.) I knew I could come up with something just as delicious and even prettier. The Pink Paloma was born.
To make a Pink Paloma, buy a carton of pink grapefruit juice or squeeze a ruby red grapefruit (or more as needed) for fresh juice, straining out the pulp and seeds. Pour 2 jiggers of gold tequila in the bottom of a tall glass (or more to taste), followed by a jigger of Triple Sec (or Curacao, Cointreau, Grand Marnier, or your choice of orange liqueur), or more to taste. Add a splash of Key Lime and/or Key Lemon juice. Fill the glass to 1/3 full with pink grapefruit juice. Add three ice cubes. Fill to the top with unsweetened sparkling Mandarin orange seltzer. Stir. Add a lemon, lime, or blood orange slice to the glass’s rim and serve immediately.
The Pink Paloma is beautiful, delicious, and light, unlike margaritas, which tend to be heavy and syrupy. And it’s easy to convert the recipe to make Pink Palominos for the kids by leaving out the alcohol. It will still taste yummy and look just like what the adults are drinking! After a Paloma or two, you might want to switch to Palominos yourself for the rest of the evening! You’ll feel better, and no one will know.
Tune in tomorrow for more Cinco de Mayo recipes. Let’s celebrate this end-of-cold-and-grey-weather fiesta! We are SO ready. And please, if you have a favorite Cinco de Mayo beverage, share it with us.
‘Til next time,
Silence
Black bean and corn salad for Cinco de Mayo. May 3, 2011
Posted by ourfriendben in recipes, wit and wisdom.Tags: black bean-corn salad, Cinco de Mayo, easy Southwestern dishes, food for Cinco de Mayo, Mexican fiestas
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Silence Dogood here. Alert readers may recall that our friend Ben and I made a New Year’s resolution to teach ourselves Spanish—a language neither of us has ever taken, rather humiliating given our collective total of eight—this year. (That is not, I hasten to say, to imply that we can remember, much less speak or read, most of them today. With languages more than with many skills, it’s use it or lose it.) Using the Pimsleur Conversational Spanish CD series, our progress has been steady, if not speedy; we’ve now reached Lesson 10, and can say we like (or don’t like) beer, and ask how to get to the bathroom.
We love the Pimsleur method, which teaches adults new languages the way children learn them: through hearing and repetition. Which means that, though our vocabulary is still quite primitive, our pronunciation isn’t bad. I’ve even finally grasped that “cinco” is “sink-o,” not “chink-o,” as it would be in Italian. Now, if I could just stop dropping in the French words for the Spanish when responding to the CD prompts! But I digress.
Point being that this Cinco de Mayo, we should be able to create some festive dishes and pronounce them with flair, and even ask each other in Spanish if we’d like a margarita, some sangria, or even the dreaded beer and respond correctly without breaking stride. Hooray!
Given that Cinco de Mayo is just days away, it’s definitely time to start preparing for the festivities. And for whatever reason, I’ve had black bean-corn salad on the brain this year as a make-ahead dish. This salad is very easy to make and it can be really good, but it also suffers from a bit of an identity problem. It’s sometimes prepared and served as salsa rather than salad, which I find off-putting. And it sometimes has such a high corn-and-red-pepper-to-black-bean ratio that it looks more like Pennsylvania Dutch chowchow than black bean-corn salad. I definitely think that, for the right flavor, you need twice as many black beans as corn kernels and bell pepper dice.
So, here’s the recipe I’ve devised and plan to make:
Silence’s Simple Black Bean-Corn Salad
1 large or 2 small cans black beans, drained and rinsed
1 ear roasted white corn, cooled, kernels cut off
1 red or orange bell pepper, cored and diced (or half of each)
1/2 red onion, diced
2 small or 1 large paste tomato, chopped
2 roasted garlic cloves, minced
1/2 cup fresh cilantro, minced
1/2-1 fresh jalapeno or jarred chipotle pepper, seeds removed, finely chopped
2-3 tablespoons fresh hot salsa
1 tablespoon each fresh lime and lemon juice
2 tablespoons extra-virgin olive oil
1 teaspoon salt (we like RealSalt) or Trocomare, or to taste
Romaine lettuce leaves for serving
sour cream, shredded white sharp Cheddar or mixed Mexican cheese, jarred (cooked) salsa, minced fresh cilantro, chopped green onions (scallions), salt, and lemon pepper or black pepper and lemon slices for topping
Combine all ingredients except for citrus juices, olive oil, salt or Trocomare, Romaine leaves, and toppings, stirring well to mix. In a separate bowl, combine citrus juices, olive oil, and salt or Trocomare, stirring well to mix. Pour dressing over bean-corn mix and stir well to blend. Cover and refrigerate overnight to give flavors a chance to marry. To serve, prepare individual salad bowls lined with Romaine leaves; add a scoop of the black bean-corn salad to each. Set out bowls of sour cream, cheese, salsa, sliced lemons, minced cilantro, and chopped scallions, with shakers of salt and pepper, and allow diners to help themselves to whatever toppings they desire.
Is this an authentic recipe? Since it’s one of mine, obviously not, yet it contains authentic ingredients and I somehow suspect that no black bean-corn salad has really made it South of the Border; rather, we’re looking at Southwest fusion here. I’ve seen recipes for versions of this salad that sub red wine vinegar or even tequila for the citrus juices, and add interesting ingredients like shredded radish, epazote, jicama, and/or celery. I’ve also seen recipes that use canned or frozen corn. After plowing through all my Mexican, Mexican-inspired, and Southwest cookbooks, it looks like this salad can be pretty much whatever you want it to be. Just please, hold the beer, unless you’re drinking it rather than adding it to the salad.
And please, if you have a favorite recipe, share it with us!
‘Til next time,
Silence
Vote for Shiloh! May 2, 2011
Posted by ourfriendben in pets, wit and wisdom.Tags: Fleetwood Bank, Paws for a Cause, Shiloh
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Our friend Ben and Silence Dogood would like to urge anyone within easy driving distance of Kutztown, Lyons, and/or Fleetwood, PA, to head into the local branch of the Fleetwood Bank this month and contribute a dollar to fight human and canine cancer in the name of our beloved black German shepherd, Pioneer Hawk’s Haven Shiloh von Shiloh Special.
This is the second year that Shiloh, just turned two, has participated in the Fleetwood Bank’s “Paws for a Cause” campaign to raise money for a cause that claimed the lives of her two predecessors (our beloved golden retrievers Annie and Molly, who died of bone and liver cancer, respectively) and of pretty much every one of our family members now deceased (lymphoma, melanoma, lung cancer, colon cancer, ovarian cancer, pancreatic cancer, stomach cancer…). To say that we feel strongly about cancer and its effects on the lives of families and their pets doesn’t even begin to capture what we feel. We’re so happy that Shiloh has a chance to raise money for cancer-stricken pets and people in a way we never would (not being nearly as photogenic).
Here’s how it works: Next time you go into a branch of the Fleetwood Bank—and yes, it’s super-local and there are only the three branches—you can donate money, from a dollar up, in the name of the dog whose photo you deem to be most appealing. At the end of the month, the total amount of money donated is tallied up and one of the dogs wins! Er, what do they win? We don’t know. Maybe just the warm glow of knowing they’ve helped to raise money for a wonderful cause.
If you bank at one of the Fleetwood Bank branches, you can submit your pooch’s photo to see if you (or s/he) can help raise money for the cause. If you live elsewhere, consider urging your own local bank to host a photo donation like this one. We can’t tell you how wonderful it feels to see people contributing for such a great cause because they love your dog!
And no, Shiloh didn’t win last year. We doubt she’ll win this year. But what a great feeling it is to see at least some people warming to our most-beloved dog. (We can’t resist stopping in weekly to see how she’s doing, and of course, we have to contribute our own dollars as well on her behalf. All in a good cause!) And knowing that every dollar contributed for every dog finds its way to help fund research for a cure to stop the suffering for both people and their beloved dogs is priceless!
So vote for Shiloh! Or your dog of choice. But please, donate to Paws for a Cause. Cancer in its myriad forms is the great evil of our day. Whatever we can do to combat it is a blow for all those we hold dear, be they human or canine.
How solar energy can win. May 1, 2011
Posted by ourfriendben in homesteading, wit and wisdom.Tags: alternative energy, solar energy
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Someone recently sent our friend Ben an e-mail about the rising gas prices—now just under $4 here and projected to hit $5 this summer—and how President Obama had said, several years ago, that he hoped gas prices would hit $10 a gallon so they’d match European gas prices. Did President Obama really say that, or was this just yet another blast of pre-Presidential campaign rhetoric from the other side?
Our friend Ben has no clue. But more to the point, what would make anyone say such a thing?! Are they an anarchist, attempting to destroy America? Or, say, a major owner of oil futures? According to this e-mail article, the reason in President Obama’s case was that he supposedly felt that the only way to persuade the average American to accept alternative energy was to make conventional energy unaffordable.
Again, let our friend Ben stress that I have no idea if this attribution is true or false. But in either case, the reasoning behind it is false. The reasons alternative energy is not widely embraced by Americans are that a) it’s still much more expensive to implement than “conventional” forms of energy; b) it requires a new and still much more interactive technology, requiring new training and often, at this point, active participation on the homeowner’s part; and c) for every advance in alternative technology, there are extremists among the various environmental factions screaming that this development is bad for the environment.
The answer to all this is simple and historically proven, and our friend Ben will get to it in a moment. But first, let me say outright that in a recession, when the price of every single commodity rises or falls based on the price of gas, raising gas prices so they’re competitive with the current price of alternative energy is not the answer. It’s the exact wrong answer. It punishes people who are already suffering, stretched to the limit just to make ends meet.
Let’s digress for a moment with a case study: Silence Dogood and I would love to install solar panels, a wind turbine, and a composting toilet here at Hawk’s Haven, but we can’t even afford conventional sources of energy, much less alternative energy. We live out in the country, where there are no commuter transport options like buses or trains. We could walk or bike to exactly three places: a gas station at the foot of our road; a chocolate factory across the highway; or a winery a couple of streets away. None of these are exactly essential stops. Otherwise, we have to drive our little car wherever we go.
Still, we do everything we can to reduce our energy use. We keep the thermostat at 50 degrees, freezing us to death three seasons of the year. We have a single window air conditioner, and try to use it only when the heat and humidity become unbearable, typically less than a month total each year. We have no microwave, dishwasher, or other extraneous appliance. We dry our clothes on racks.
We try to raise as much of our food as possible. We have a well and septic system. We both work from home, so we don’t have a daily commute. We try to consolidate our car-based chores so we can do as many as possible in a single trip. We own a used car and a used house, and buy all our furniture, clothing, books, DVDs, CDs, etc. used. We eat homemade meals and enjoy home-based entertainments rather than traveling for them. When we do spend money on food and other goods, we make a point of patronizing local farmers’ markets, craftspeople, and etc., putting our scant supply of money into the local economy rather than sending it across the country or abroad. And of course, we’re lifetime organic gardeners, using no petroleum-based fertilizers or toxic chemicals on our yard or gardens, and recycling all organic food and landscape wastes on-site rather than sending them to landfills.
We also believe in choosing to actively reuse rather than waste. Buying “the latest” whatever strikes us as insane. We buy a used car we really like, then use it until it’s unrevivable. Ditto our clothes. Silence cooks extra food for subsequent meals so we can simply reheat when possible rather than wasting fuel cooking from scratch every day. If the food is good (which it is), it’s good for several meals. We simply don’t see the need for new styles, new furniture, new whatever while we still enjoy our carefully chosen old ones.
We’re obviously on the passive rather than active side of energy conservation and community support. If we had more money or lived in a more urban area, there’s much more we could do to actively promote alternative energy and community vibrancy. Joining an organic CSA and a food co-op, walking or taking public transport or carpooling everywhere, living in communal housing, and volunteering are just a few of the possibilities.
But let’s get back to the larger issues, and how technological changes have historically come to be accepted and implemented. The answer is staggeringly obvious: To make them trendy, desirable, popular, coveted—and easier to operate. No new technology was ever spread instantly to the masses. All of them started out, like today’s alternative energy, as expensive, exclusive, and (for the time) outrageously high-tech. They only became popular when they were adopted by the rich and influential.
Gaslight versus fire- and candlelight. Automobiles versus carriages. Electric lights versus gaslights. Telephones versus mail and telegrams. Gas and electric stoves versus woodstoves. The list goes on and on. In each case, the new technology was at first much more expensive than the old. Typically, it required learning something new: How to crank and drive a car, how to dial a telephone. For the general population, a horse-and-carriage or candles or kerosene lanterns were perfectly serviceable, thank you.
But the new, posh technology that the stylish rich were adopting still held a certain sway over everyone. And the money the rich were pouring into the new tech made it possible to eventually create models that everyone could afford, and simplified the technical aspects so even the most tech-averse could operate them. You could drive a car or talk on a telephone just like Clark Gable and Claudette Colbert! Gasp.
This is the path President Obama and all other advocates of renewable energy should be pusuing: Making it trendy for the Brangelinas, the Lindsay Lohans and Kardashians, the Wills and Kates, and yes, the Donald Trumps and Warren Buffets to adopt them. Only then—at least historically—is there a precedent for the general public to take to them in turn.



