Eating Thoughts + Infidel753’s Vegan COVID Ones

Little K-D girl definitely loves her meat — and anything else her people are eating. Here she works her hypnosis… Photo thanks to Khashayar Parsi
Little K-D girl definitely loves her meat — and anything else her people are eating. Here she works her hypnosis… Photo thanks to Khashayar Parsi

What kind of eater are you? Writer, reader, whatever you do for fun (I’m working on my novels, “Flamenco & the Sitting Cat’ and “Tango & the Sitting Cat”), you gotta eat, right?

I’m sort of vegetarian — more pescatarian — more accurately hypocritical — but definitely not vegan.

Whatever one is or isn’t, I believe the thoughtful — and emotional — life is best. The idea of considering one’s actions, being honest with oneself and the world at large mean a lot to me. Particularly because I believe not being so causes harm, i.e., people doing bad things to themselves, each other, their pets, the environment. I’m no expert, though. The only thing I know for sure is that generalizing generally gets me in trouble.

So for the rest of this post I’ll stick to worrying about myself. I’ve written about what my pets have taught me here and here and here

For a long time, I didn’t really want to eat meat, but I ate it because the vegetarians I knew were so insufferable that I didn’t want to be anything like them. For one thing, they were awful to eat with, the way they’d badmouth nearby meat-eaters and discuss food in unwholesome ways. But as someone who too often bends backward to be understanding and accommodating, who am I to speak badly of vociferous vegetarians?

What I can say is one day I attended a BBQ. One where the hosts had purchased ribs as I’d never encountered them before; long racks of them, as boney and white-pinkish as mine! I can’t remember if I ate some to be polite. What I know is that very night I had a nightmare wherein I ate the little lovebird I owned at the time. It didn’t help that around then (in real life, I mean) it seemed convenient, tasty, and nutritious to once a week or so rinse a dead refrigerated Cornish game hen and dump it into a crock pot with veggies. How grown up of me — Voila! — dinner awaited as soon as I got home from work!

After aforementioned BBQ, the next time I rinsed a little boney pink-white-grey game hen — I thought of my ribs, my pet bird who was named Gumbie for her adorable putty green feathers, and the nightmare.

I can’t remember if I immediately — “cold turkey” harhar? — stopped eating flesh. Maybe I ate whatever was left in the fridge as it would’ve been beyond disrespectful to toss the corpse remains in the trash….

What I’m sure of is the convergence of discomfort woke me to the fact that I was foolish to eat meat only because I didn’t want to be like the sort of folks I could never anyway be.

It wasn’t hard to stop. The meaty meals I enjoyed had to do with the stuff on them, the sauces and such. And I’ve always loved veggies and fruit and nuts and beans and grains and the like. Good chance less meat would clear space for more of the better stuff, assuming I didn’t fill said “meat gap” with candy. That I could easily do as I love chocolate, but I didn’t. Not much, at least.

The first year, to be social, I ate a lot of grilled cheese sandwiches. I was taken aback by just how much meat some people consume when I heard lots of, “I would starve if I didn’t eat meat. What do you eat?” The trickiest situations were eating at people’s homes until I realized I should just bring a good veggie dish to share. As a result, I found people enjoy veggies a lot more than they think, so long as they’re prepared nicely. In fact, at parties, it’s the veggie pizzas that usually finish before the meat ones.

But I eat fish sometimes. So I’m a hypocrite. Though I don’t go out of my way to eat fish meals…

Eating is complicated. For all the health advice I’ve encountered, stress is hands down the worst thing for us. And eating can be super emotional. So if not eating meat is going to stress anyone out, not that anyone seeks my opinion on this, I’d say just go ahead and eat some, but try to do it with thought and compassion.

For sure don’t heap more of it than you can eat on your plate and then throw it away. That animal died for you, after all, unwilling as it was. And try to make sure it had a halfway decent life before it was led into a slaughterhouse or tossed into boiling water or…

Why am I telling you all this?

Because I recently stumbled onto “Infidel753: we are not fallen angels, we are risen apes,” a blog filled with so many genius posts that I asked Mr. Infidel753 to guest blog post here for you! The following post he wrote for us is what inspired my preceding aside. BTW, with all the quarantining, like him, between no social eating and exercising more regularly since now I do it on zoom without having to add in a commute, I’m now actually healthier.

Born in the United States since his parents arrived here from Britain, Indfidel753 blogs from Portland, Oregon. He’s been to the UK, Syria, Jordan, Egypt, Germany, Ukraine, and Japan, and hopes to travel some more. Though he earned degrees in Middle Eastern history, he works in something secret that’s other than academia. A blogging pioneer, he started in 2006!

An in-depth portrait of the author, Infidel753.
An in-depth portrait of the author, Infidel753.

Pursuing health in a land of sickness by Infidel753

It started with the pigs.

For most of my life I ate pretty much like a typical American. That included eating meat, with little or no thought to what meat is or where it comes from. But due to a long-standing interest in evolutionary biology, I steadily learned more and more about animals — including how similar they, especially other mammals, are to humans in many ways. Did you know, for example, that the other great ape species have the same blood types as we do — A, B, O, etc? In the case of chimpanzees the blood chemistry is close enough that transfusions between species would be possible, with individuals of the same blood type.

Around 2008 my reading made me aware that pigs, in particular, are at least as intelligent and emotionally sophisticated as dogs. This made me uncomfortable with the thought of eating their meat. Most people, at least in the West, would not be comfortable with eating dog flesh because we think of dogs as quasi-persons. But I realized that eating pig meat was no different — so I stopped doing it.

Over time, as I learned more, I extended the same principle to mammals generally. Cattle and sheep are not as intelligent as pigs, but they’re also self-aware creatures, and I could simply no longer blank out the knowledge that what I was eating was part of the corpse of a conscious being. Finally I gave up meat altogether. Even animals like chickens and fish seem obviously self-aware to some extent, and they certainly have the capacity to suffer.

And suffer they do. Most meat now is produced on factory farms, where animals are kept in horrific conditions of overcrowding and immobility, constantly dosed with antibiotics to suppress the infectious diseases which would otherwise run rampant under such conditions (and even so, disease is often widespread). Unlike many vegetarians, I don’t really like animals — they’re unpredictable, generally not very clean, and in many cases dangerous; I don’t like having them around me. But I don’t like the thought of them suffering.

But I still hadn’t grasped the implications for human health. If anything, I worried that eliminating meat might lead to malnutrition. I still ate things like eggs and cheese, as well as the wide range of processed junk that makes up so much of the “normal” American diet.

By the beginning of 2020 I knew I needed to do more. I had lost some weight, but at 225 pounds and 5’11″ I was still clinically obese, and I was about to turn sixty. That put me in the express lane to a stroke or a heart attack. I started educating myself about health and came to realize that animal by-products like cheese and eggs are probably even more toxic to the human system than meat is.

The pandemic was the final straw. It soon became clear that if you catch covid-19, overall health has a lot of impact on how badly it harms you. I observed rigorous isolation to avoid the virus, but I knew I couldn’t absolutely eliminate the risk of catching it. So I cut out all the remaining animal products and most of the junk food. It was, I suppose, partly a way of feeling proactive and taking action rather than being passive in the face of the viral threat.

I also became something of a fanatic for learning as much as I could about the effects of various kinds of food on the human body. Human anatomy and biochemistry are those of a herbivorous animal, not an omnivorous one, and our pervasive problems of obesity, diabetes, arterial damage, and a dozen other scourges, are simply the kinds of things that happen to an animal when it eats the wrong kind of food. Such problems have historically been rare in populations which traditionally ate a mostly starch-based diet with very little meat, as in much of Asia — but as prosperity brought American-style eating to those cultures, American-style health problems have followed. Conversely, among Americans, it’s vegans — those who eat mostly vegetables, fruit, nuts, and legumes, eschewing animal products and keeping processed stuff to a minimum — who statistically suffer least from such ailments. All this self-education helped me stick to the new path.

The results far exceeded expectations. By the end of 2020 I had lost thirty pounds, and the joint inflammation flare-ups and chest pains which had plagued me for most of my life had almost disappeared.

This isn’t a “diet” in the sense of a temporary program to be followed until its goals are achieved. It’s a reversion to what should be the norm. I consider it analogous to quitting smoking.

In terms of popular thinking and moral consensus, I think meat-eating today is about where slavery was around 1800. Most people still accept it as a normal part of life without giving it much thought. Only a small minority recognizes that there’s a serious moral problem, to say nothing of the health issues. But that minority is growing with time. There is, at least, fairly widespread awareness of how much animal farming contributes to global warming. But that issue is only the tip of a very large, ugly, and dangerous iceberg. Over time, I hope and believe, the reality of the problem will become widely understood despite the dense fog of misinformation, propaganda, and wishful thinking that now obscures it. Until then, at least I personally am no longer implicated — and no longer harming myself.

How do you feel about eating these days?

Guest Blog Post: More Eats from Less by Angela Bell

Do you adore lyrical, thoughtful novels? I want to meet you! Thank you, blogosphere, for introducing me to blogger Angela Bell who I met through her love of books. Self-described as, “New England-born, Pennsylvania raised, and 100% Italian-American, ” Angela’s posts are filled with intelligence. My favorite line of hers is, “While time marches on, life around you, if you allow it to, also becomes more interesting, more stimulating, and even a tad freer… and age, in fact, matters less and less.”

Here Angela teaches us how everyday forgotten abundance can be diverted from landfills and nourish us…

Blogger Angela Bell.

Making the Most of Stems and Scraps by Angela Bell

My daughter Emily is a Culinary Institute of America graduate with a nutrition certification from a Cornell program. She points out that if this (COVID10) confinement continues, we may have to learn to make better use of what we have. Recognizing that everyone is overwhelmed and probably worried about managing the household food right now, she and I had the following conversation.

Me: Can you give us some ideas for using our kitchen scraps?

Emily: Soup! If you have broccoli or cauliflower stems, dice them, add onion if you have it, and sweat in fat — oil, butter, rendered chicken fat, or bacon fat — over medium heat. When they’re soft, dust with flour and add chicken or vegetable stock. Stir to thicken, season, and puree. You’ve now made a classic French soup from kitchen scraps.

Angela performs alchemy on scraps to achieve epicurean delights.

Me: You taught me to do this with whole broccoli and chicken stock. It’s delicious—a creamy soup without the cream.

Emily: You can make a vegetable stock with any vegetables or vegetable scraps you have on hand, or make a chicken or beef stock with bones leftover from a roast. The longer you simmer the stock, the more collagen you’ll extract. Collagen adds body and may have health benefits. Add vegetable scraps to the pot with the bones, cover with water, simmer for about two hours, strain, and season. Roast chicken or turkey carcasses make great stock, as do bones from beef roasts and fish bones for fish stock. Add that meat “jelly” in the bottom of the roasting pan, too—that’s pure collagen. If you have a pork bone, just throw it in with a pot of beans or a pot of spaghetti sauce, rather than make stock with it.

Me: If I don’t have time to make stock from a roast chicken carcass, I freeze it. All the flavor in the roast chicken, from the herbs or vegetables, roasted it with transfers to the stock. I add water and let the slow cooker do the rest, then strain when it’s done, cool, and use or freeze.

Ice cube trays are handy for freezing pesto and stock.

Me: You mentioned using bacon fat.

Emily: Save rendered bacon fat after cooling and straining, and use in place of olive oil or butter. It adds so much flavor! If you’re making soup or a stew, you can sauté anything that’s going into it in bacon fat first. This is another classical French technique. Refrigerate rendered fat and use within two weeks, or freeze.

Me: What else can we do with stock?

Emily: If we get to a point where we can’t get meat because of supply chain interruptions, we’ll appreciate having stock and rendered fats on hand for flavor. You can cook rice in it, add it to beans, use it to flavor sauce or gravy. I freeze stock in ice cube trays in case I want to deglaze a pan or thin out a sauce.

Me: Some of us have loaded up on fresh vegetables, perhaps more than we can use. How can we prevent waste?

Emily: If you have vegetables ready to expire, blanch, and freeze them. Some, like carrots or green peppers, can be sliced and frozen raw. For best results with vegetables that don’t freeze well, like celery or escarole, prepare a dish and freeze that. You can also make pestos. If you have a bunch of a particular herb, purée it in the blender or food processor, along with the flavorings or ingredients you like, and freeze in ice cube trays. You may want to add a bit of oil to facilitate this. Enjoy over pasta or add to other dishes for flavor.

Vegetable soup is a great way to use up miscellaneous vegetables. The key is not to overcook the vegetables. I sweat them until they’re about half cooked, then add the liquid and simmer just until they’re done. Use water if you don’t have stock—just season it well. You can add shredded leftover meat, rice, pasta, beans, whole grains like farro or bulgur.

When you’re going through the refrigerator or freezer, use a first in/first out mentality. Before buying food, think about using something from the freezer to free up space.

Me: I’ve promised myself I’m going to use up what I have on hand.

Emily: It’s going to take some planning and thought to prevent waste. That might mean taking a look every other day at your fresh fruits and veggies, then deciding to bake some apples or juice some lemons, or make a soup and freeze half of it.

Me: If you’re blessed to be healthy and practice good personal and kitchen hygiene, you can always leave a care package on a neighbor’s doorstep.

Emily: Absolutely, and if you’re experiencing food scarcity for financial reasons or an inability to get to the store, there are programs now to address that. Check with your municipality to see what is available in your area.

Here’s a longer version of this post at Angela’s site.

What are your tips for getting more out of less?

Guest Blog Post: Save the bees and the farmers by Stella, oh, Stella

Thank you, Freeimages, for this bee-utiful photo!

Bees — including the tiny not-so-flamboyant ones easily mistaken for pests — need global support. The most important step is to minimize poison in our lawns, gardens, and farms.

Here Birgit of Germany, who blogs from Denmark at Stella, oh, Stella and has been our guest here and here, tells us about the bee-utiful activism of India’s lauded environmentalist Vandana Shiva — which we can all learn from, wherever we live…

Vandana Shiva: photo by Elke Wetzig (Elya) – Own work, CC BY-SA 3.0

“Save the bees and the farmers: Vandana Shiva becomes protectress of this citizens‘ initiative” by Stella, oh, Stella

The European citizens‘ initiative, “Save bees and farmers,“ just got prominent support!

The winner of the alternative Nobel Prize, Vandana Shiva, has officially assumed patronage of the initiative. We are calling for a gradual EU-wide ban on chemical-synthetic pesticides, measures for the recovery of biodiversity, and an EU agricultural policy that supports farmers in sustainable farming.

During her lecture tour through Bavaria, the Indian scientist and seed activist publicly declared her support for the campaign:

“If we don’t save the bees and insects, the farmers will also be lost. But we are also fighting for our next generation with the initiative. With great pleasure, I, as a godmother, will make an active contribution to making the European Citizens‘ Initiative a wake-up call to politicians in Europe to finally be consistent and courageous. “

Europeans — join Vandana Shiva by signing the European Citizens‘ Initiative now. Almost 160,000 people have participated. If we can collect a million votes across Europe by the end of September 2020, the EU Commission is legally obliged to deal with our demands. Can you help us save bees and farmers?

Everyone else — please do what you can to protect, to educate, and to get the word out!

How important do you think it is to protect bees?

Waitomo Glowworm Caves, New Zealand by da-AL

We’re a long way down in the Waitomo Caves.

Really I’d like to sound official, truly scholarly when I describe these magnificent caves. But I’d be faking it. I was too busy trying to keep my eyes in their sockets as I took in all the amazing sights to retain whatever our hard-working guide endeavored to teach us.

A mineral formation can be as delicate as a veil.

Here we were in New Zeand, and everywhere we visited was utterly beautiful and entirely distinctive from the prior site. Auckland wasn’t at all like Rotorua, which resembled neither the Redwoods nor Huka Falls, and Craters of the Moon (nor places we’d visit later like Taupo and Pirongia and Hamilton Gardens) were like any of them. (Later in Australia’s Gold Coast, we visited familyand birds of Australia Part 1 of 2 plus Part 2 of 2, then we marveled at the Spectacular Views in and Around Gold Coast, enjoyed a delicious meal on the beach, saw some wild things and cute things at Currumbin Wildlife Sanctuary, had fun with Rita Rigby, met the beasts of Brisbane and the beauty there, and enjoyed Sydney this much and that much, as well as the purring there!

And — New Zealand’s Waitomo Glowworms Caves were all their own too. We walked down, down, down, and then down, down, down some more while trying not to get bugs in our hair or smack our heads on nature’s sculptures along the way made of limestone and fossils.

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“The limestone formation in the Waitomo Glowworm Caves occurred when the region was still under the ocean about 30 million years ago … These cave decorations take millions of years to form given that the average stalactite grows one cubic centimeter every 100 years,” according to Wikipedia.

This photo might look like nothing — but those pinpricks of light from glowworms! They exist in New Zealand! What you can’t see because without electric light its so dang dark down there, is that the GLOWWORMS give off spiderweb-like strings to ensnare their dinners.

The white dots in the immense darkness are glowworms.

Looking for an adventurous new job? They’re always looking for explorers to map out new tunnels. These are just mannequins, but they give an idea of what’s required…

The explorers who map out the caves are quite heroic.

Have you visited a limestone cave?

Happy Sounds Video, New Zealand Redwoods and Corrugated Pets by da-AL

Turn your sound up high to listen to the ASMR happy sounds of redwood trees creaking in the wind, sounding like old-fashioned rocking chairs…

Most people know of the redwoods of California, where trees are so awe-inspiring that they’ve got names and their Avenue of the Giants. But did you know that New Zealand has its own redwood forest? For our New Zealand vacation, we’d seen a bit of Auckland, then Rotorua, later Huka Falls and Craters of the Moon and Waitomo Glowworms Caves, then Taupo and Pirongia and Hamilton Gardens. Later in Australia’s Gold Coast, we visited family and birds of Australia Part 1 of 2 plus Part 2 of 2, and then we marveled at the Spectacular Views in and Around Gold Coast, enjoyed a delicious meal on the beach, saw some wild things and cute things at Currumbin Wildlife Sanctuary, had fun with Rita Rigby, met the beasts of Brisbane and the beauty there, and enjoyed Sydney this much and that much, as well as the purring there!

Now we got out of our car and hiked up, up, up…

da-AL strolls up to New Zealand’s redwood forest.

Back in the early 1900s, New Zealand officials admired our redwoods — and then planted some of their own! — resulting in the Redwoods Forest of Whakarewarewa. New Zealand soil is so dense with nutrients that the trees grew faster there than they do in the U.S. Like California’s, New Zealand’s big trees provide homes to an abundance of wildlife, including endangered creatures.

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Trees actually talk to each other, creating an ecosystem among themselves that feeds everything from below their roots to far into the air! Redwoods can live for thousands of years — unless humans cut them down or pollute them to death. Alas, the largest was felled around 1945. The most massive tree on earth now is the General Sherman, at 83.8 meters (275 ft) high by 7.7 m (25 ft) wide. The world’s oldest tree lives in California too — a bristlecone pine that’s 5,068 years old. Let’s hope we don’t kill them or their kin.

A little further along, we stopped to pet corrugated animals in the city of Tirau!…

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What’s the biggest tree you’ve ever seen?

Video: Dark Waters

Before I was a soon-to-be self-published novelist, I was a radio, print, and cable TV journalist…

da-AL in Dark Waters documentary.
Pre-novelist days, here I am in a documentary I hosted and co-produced, “Dark Waters.”

Here’s a video that by my business partner at the time, David Hunt (who describes the event in additional detail here), and I won a Los Angeles Area Emmy Award for. Adam Yurman composed the haunting music for it. Earth Alert! funded it.

What a find — I thought it was lost!

Interviewees include Heal the Bay founding president/environmentalist Dorothy Green and marine biologist/environmentalist Rim Fay, Jr., along with former California senator Tom Hayden representative Cliff Gladstein and former California supervisor Dean Dana.

Back when it was made, we produced a documentary series, a talk show, and more for the cable TV station located in Hermosa Beach, CA, in addition to videos and commercials for small businesses. Once a show was produced, we’d ‘bicycle’ it, meaning we’d distribute copies of it to outlying cities to air on their channels.

In this episode, off-camera is an audience of passersby. Already nervous, the presence of onlookers made me borrow my partner’s jacket to calm my shivers despite the warm day.

Have you had your 5 minutes of fame yet?…

Guest Blog Post: “Seaweeds of the Irish Coast,” in the exact words of GaiaInAction

Photo of Irish seaweeds by GaiaInAction

Love eating seaweed (aka sea veggies)? They’re delish and massively awesome for us. Leave it to former branch librarian GaiaInAction to capture their beauty…

agoyvaerts

Yesterday saw a whole bunch of us interested folks going to explore the arboretum at Ardnagashel in Glengarriff, West Cork, but apart from admiring the wonderful trees we also received lots of information on the seaweeds and lichens along this stretch of coast. Ardnagashel was established by the Hutchins family and it was as part of the Heritage Week of Ireland that these activities took place, in memory of Ellen Hutchins (1785-1815)who was a remarkable Irish Botanist. The talks on the lichens and seaweeds were given by Howard Fox, who is the State Botanist (National Botanic Gardens) and by Maria Cullen. This ‘life’ introduction to the seaweeds and the lichens of the coast of Bantry Bay was so very interesting. a true first introduction in this field for me. Later in the afternoon Madeline Hutchins (Ellen’s great great grand niece) took us through the forested area of this garden and…

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Guest Blog Post: “Nature Cure by Richard Mabey: Overcoming depression through a love of nature,” a book review in Denzil Walton’s exact words

"Nature Cure," by Richard MabeyThe healing properties and potential of nature have always been known, but are finding a “comeback” these days, with hip terms like forest bathing now being recommended from psychiatrists’ couches. The book “Nature Cure” presents a personal re-discovery of the benefits of nature.

Richard Mabey is one of the UK’s finest nature writers. The first of his 32 books was Food for Free (1972), and his latest is The Cabaret of Plants: Forty Thousand Years of Plant Life and the Human Imagination (2016).

Unfortunately, between 2000 and 2002, Mabey suffered a severe depression. We find him at the start of the book in bed, blankly gazing at the wall. But encouraged by friends and realizing the need for a change of air, he uproots himself from the family house in the Chilterns where he and his sister have lived for 110 years between them, and heads off to East Anglia to live in a room in a farmhouse. His room is “like a small forest” with “more oak inside it than out.” And here he strings up a series of low-energy lamps and makes his nest, amazingly not with a computer but two manual typewriters.

Throughout, Mabey describes his breakdown and steady recovery with his characteristic laid-back style, like your favourite uncle relating exploits from a distant past. We get a glimpse of what may have caused his freefall into depression when he describes what it takes to be a full-time writer: “doggedness to be alone in a room for a very long time.”

His honesty is admirable. Owning up to depression is never easy, even these days, perhaps especially for a successful writer at the pinnacle of his career (he had just completed the epic and lauded Flora Britannica). Even more difficult was when depression robbed him of his desire to write: “it made me lose that reflex, it was like losing the instinct to put one foot in front of the other.” But obviously Mabey regained that reflex, and how he did is very touching – and through writing he began to unlock “pieces of me that had been dormant for years.”

His style is warmly conversational, making the book easy and pleasurable to read, despite the subject matter. He gently leads you from subject to subject, so that you forget where the conversation started. One moment he is describing wild horses on Redgrove Fen, and his musings about their origins leads to cave paintings in France and then to local Stone Age flint mines in Norfolk, and somehow to Virginia Woolf and moats. Is this what he refers to later as “free-range reading?”

Nature Cure is definitely a recommended read, for anyone interested in good writing about nature, and the cure he describes might well be of benefit to others suffering from depression too.

Denzil Walton writes two blogs: Discovering Belgium and Life Sentences.

Cool Art 4 Hot Days at MOLAA by da-AL

On these heat rash inducing days when all I want to do is take showers and more showers, it’s extra nice to look at beautiful things within a cooled museum. Every time I visit the Museum of Latin American Art, I’m rewarded with something new, fun, and thought provoking.

Little Red Riding Hood reinterpreted in plasticine by Mondogo Argentine art collective
Little Red Riding Hood reinterpreted in plasticine by Mondogo Argentine art collective

This time I went for The Portfolio Series: Mondongo Argentine show.

Mondongo Argentine art collective wolves in plasticine clothing
Mondongo Argentine art collective wolves in plasticine clothing

My art-loving mom wanted to see it, especially since she’s from there. Lo and behold, the exhibit somewhat disappointing — great but tiny!

‘Somewhat’ only — because I was delighted to see oodles of other great stuff! Dunno how MOLAA decides to publicize one thing and not another — I’ll show you what I mean.

There’re Ramiro Gómez Jr.’s showy magazine photos cleverly brought up to the reality by the insertion of the workers (hover over or tap photos for titles) …

There’s historical political art …

Sun Mad by Ester Hernandez
Sun Mad by Ester Hernandez

There’s classically gorgeous stuff …

Precisely Here by Javier Marín
Precisely Here by Javier Marín

And then there’s Luis Tapia’s work! How can it be that he’s not given a dedicated calendar event listing when MOLAA’s dedicated an entire room to his work?! Is MOLAA afraid that this little museum, so beloved by all sorts of people, will get all the more popular and they won’t be able to accommodate everyone? (Hover over or tap pix to see titles.)

Who’s your favorite artist?

Happy Earth Day everyone! by da-AL

Happy Earth Day!

Earth Day is celebrated worldwide to heighten awareness about our obligation to protect the environment.

It was founded and created in 1970 by Iowan John McConnell, a devout Christian who believed it is essential for each of us to work for the common good. He committed his life to working for the relief of human suffering, namely peace and helping the environment.

John McConnell - Earth Day Founder
Earth Day founder and flag designer John McConnell. By Charles Michael Murray, Courtesy Endangered Planet, Laguna Beach, CA

Read more about Earth Day here and about McConnell here.