Modern Geekery

I make it a point to read up on each year’s MacArthur Fellows. These MacArthur “Genius Grants” are unlike Nobel Prizes in that they are more often awarded on the strength of what the recipient will accomplish in the future than on the strength of what the recipient did years ago. More importantly, I’ve found at least one Fellow every year whose work has been so inspiring to me that I’ve continued to follow it over the years. The first of these was Dr. Angela Belcher, a professor of Materials Science at MIT. I’ve also been pleased when I see folks whose work I’ve admired recieve the award, such as Saul Griffith, the founder of Squid Labs and David Macauley, the incredible illustrator of “The Way Things Work.”

This year, one of the most inspiring recipients of the MacArthur Fellowship is an agriculturalist named Will Allen. His non-profit, Growing Power, maintains an urban farm in Milwaukee, providing fresh vegetables to the residents of the distressed inner city there. Regular readers here will note that I have a strong interest in urban agriculture and small-lot permaculture, so it is especially rewarding to see the MacArthur Foundation take interest in the kind of project that Will Allen is leading.

The New York Times published a great article about a month back on Will Allen and Growing Power and MAKE magazine has the video of an interview with him.

I recommend Ars Technica’s well-written summary of a recent paper in PLoS Medicine that studied the scientific publishing industry from a purely economic model. I believe that the for-profit model of most scientific journals is broken and ripe for disruption by open access journals, such as PLoS Medicine, so I’m inclined to look at the paper from a biased viewpoint. I will note, though, that since the paper is in a PLoS journal, I can choose to look at the results more critically without having to pay out the nose to do so.

Somewhat belatedly, I got the last of the summer crops in and planted the last of my fall crops. My four basil plants, which never really flourished, got snipped, and the leaves are even now sitting in my dessicator on their way to being dried basil. In the past, we’ve had an annual pesto making party, but this year there wasn’t really enough basil to make pesto. I also pulled the last two fennel bulbs and now have two bags in the fridge – one for the bulbs and one for the foliage.

Just like the beds I planted earlier with fall mustard greens and sugar snaps, I went through where the fennel, basil and tomatoes were and dug the bed. In a slacker version of John Jeavons’ recommendation, I simply went along with a spade and loosened the top 20 cm or so of soil. Jeavons would have recommended pulling that dirt out, then using a broadfork to loosen the subsoil. I didn’t have time for that, so I didn’t go to that length. Since I still have very little topsoil, most of what I loosened up was huge chunks of clay. I added about a centimeter or two of compost, most of which came from my own compost bin, and mixed that into the top layers of soil as I broke up the giant clods of clay. Once I got that done, I inoculated an envelope of fava beans and planted them in the loosened bed. I’m still of two minds about the favas. Half of me wants to till them under in the early spring to add organic matter to the soil on top of the nitrogen they will be fixing all winter and the other half wants to have fresh favas in the spring. No need to make a decision at this point, though.

My peppers are producing like mad, and I still have blossoms. M. and I harvested three gorgeous Nardello peppers on Friday, one of which we ate on the way back to the house, another wound up in a breakfast omelet and the last wound up in a veggie quesadilla along with some fresh shiitakes from my CSA share. The Cuban peppers are putting out another flush right now, which should be ready in a week or so, and my red bell peppers are a few days from being picked. Identical plants that I gave to my back door neighbor have been producing like crazy for the past two weeks, so I’m taking that as a sign that my soil is a bit tapped out right now.