Monday, October 31, 2005

Proposition 76 - California's budget amendment

California voters have more than a half-dozen ballot propositions to sort through in the special election called by Governor Schwarzenegger; for full details on all the propositions, see the current Voter's Guide.

In this post I'll discuss Proposition 76, which is titled "State Spending and School Funding Limits." This initiative is one of the four that Governor Schwarzenegger is strongly supporting, and it's billed as a solution to California's budget deficits.

The initiative is very complicated, and includes many changes to current California law, including (but not limited to):
  • Limits state spending to prior year's level plus three previous years' average revenue growth.
  • Changes state minimum school funding requirements (Proposition 98); eliminates repayment requirement when minimum funding suspended.
  • Permits Governor, under specified circumstances, to reduce appropriations of Governor's choosing, including employee compensation/state contracts. [these were quoted from the Voter's guide]
The California Legislative Analysts Office has a detailed analysis that is in the ballot pamphlet, and a separate article written later called Proposition 76: Key Issues and Fiscal Effects. Both are good reads that comprehensively address the initiative.

I see at least three things critically wrong with this initiative. First, the initiative significantly weakens the Proposition 98 funding guarantees that are currently supporting education funding. To understand why this is so, we need to look at Proposition 98 a bit more.

Proposition 98 has three funding formulae ("tests") used to set school funding. The first test hasn't been used since 1989, so we can ignore it. The second test requires that school funding grow based on school attendance and per capita personal income. The third test requires that school funding grow based on school attendance and per capita general fund revenues. This third test is automatically used whenever the state runs into budget problems, and generally provides less funding than test two. However, whenever school funding drops below test two levels, the state tracks the revenue that would have gone to schools if test two were operating, and Proposition 98 requires that the state eventually raise school funding back up to what test two would have given schools. Thus, even if schools get their funding cut due to budget problems, their funding will eventually be restored when the state's budget recovers.

Proposition 76 removes the automatic lowering of school funding in weak years ("test three"), which sounds like a good thing, but it also removes the requirement that the state increase funding back to levels required by test two if schools are ever funded below levels required by test two. Unfortunately, both the legislature and governor can reduce funding levels to below those specified by test two (as happened two years ago). This means that if school funding declines over time, schools will have no guaranteed mechanism to get that funding back. Since the cost of educating students doesn't decrease just because the budget is running a deficit, this seems like a major problem.

The second problem I see with the proposition is that it gives the governor extremely broad-ranging power to cut program budgets when there is a "fiscal emergency". Based on the Legislative Analysts Office's analysis, the conditions used to declare a fiscal emergency are so general that fiscal emergencies could be declared relatively frequently. Making things worse, in some situations budgetary cuts made by the governor during a fiscal emergency could not be overridden (or checked) by the legislature. Mid-term budget cuts can be extraordinarily harmful to education, since schools can't cut classes mid-term without severely affecting students. Thus, if school budgets get reduced mid-term, schools have no good way to reduce their expenses, and so they're forced to cut staff, building maintenance, or equipment funds. For example, a few years ago our equipment budgets were cut so much that we could no longer provide gloves for our students in biology labs even though the students were using formaldehyde-laced specimens; students had to buy their own or go without.

The third problem with this measure is that it's possible the budget cap it imposes will harm the state's ability to fund state programs adequately. The LA Times's article Would State Budget Cap Pinch Like Colorado's? reports on Colorado's attempts to overturn their Taxpayers Bill of Rights, which was a bill that restricted Colorado's governmental growth, similar (but not identical) to California's Proposition 76. Now that Colorado's had ten years of restricted growth, even some fiscal conservatives are attempting to overturn the budget restrictions:
The problem: Colorado's spending controls appear to have worked too well. Now some of the most strident fiscal conservatives in Colorado -- long viewed as a model for others considering such restraints -- say the cap has strangled government. There is talk of closing community colleges, privatizing the university system, releasing inmates early.

...


The spending controls Gov. Arnold Schwarzenegger wants to put in place in California through Proposition 76 on the Nov. 8 ballot differ from Colorado's. The California measure restricts growth to the average increase in state revenue over the most recent three years. And the money that comes in beyond the cap would go into a rainy-day fund instead of refund checks.

But budget analysts say some of the unintended consequences could be the same if the state economy goes into a prolonged slump.

A report this month by California's nonpartisan legislative analyst's office showed that such a limit would have had a profound impact on California services had it been in effect over the last 20 years. The report concluded that by now, it would have forced annual state spending down $15 billion -- more than California spends on the entire University of California system, California State University system and all of its community colleges combined.
Finally, to put another perspective on this, I'd wager that most community colleges statewide have rooms sitting empty because of a lack of funds to pay for faculty and support staff. Those rooms are empty even though it's estimated that there were more than 175,000 students who were "deprived of a community college education" in 2003-2004 (data from the Faculty Association of Community Colleges 2003-2004 enrollment report; quote from here). So what we should be doing right now is trying to find ways to increase funding for community colleges (and K-12 schools), not inventing ways to cut their funds, and thus this measure doesn't seem appropriate.

Sunday, October 30, 2005

Quick and easy recipes

Since a number of our recipes take quite a while to make, we thought it would be convenient to highlight our quick and easy recipes.

We have no single criterion for recipes to get this distinction, but in general they don't require huge numbers of ingredients, complicated cooking procedures, really long cooking times, or heaps of preparation. These are recipes that we think someone could make after coming home from work tired and hungry (assuming they had the ingredients on hand).

Here's the list of our current picks (V indicates vegetarian recipes, V* indicates vegan); check the recipe archive for updates.

Breakfasts
Puff pancake (V)
Teff - a whole-grain breakfast (V*?)

Soups & salads
Honey mustard salad dressing (V)

Sides / appetizers
Roasted garlic hummus (V*)
Lentils with cumin and garlic (V*)
Recipe link of the week: Roasted cauliflower (V*)
Roasted asparagus with garlic and olive oil (V*)

Entrees
Sun-dried tomato and sausage cream sauce pasta
Garlic and clam cream sauce pasta
Radagast & SO's Chinese takeout chicken stir-fry

Baked goods
Flaky biscuits (V)
Apricot scones (V)

Beverages
Very simple hot apple cider (V*)
Lassi (V)

Ingredients
Sauteed apples with brown sugar, butter, and rum (V)
Lemon butter frosting (V)
Dashi - a Japanese soup stock

You can come up with some great menus from this list. How about a bowl of dashi followed by a plate of lemon butter frosting?

[Updated Dec. 17, 2005 with new recipes.]

Very simple hot apple cider

The host of the Halloween party we just attended requested that people bring ethanol-based drinks; we wanted there to be an alternate available, so we made some hot apple cider. Hot apple cider is exceptionally easy to make, and since it's the season for cider, I thought I'd make it this week's end-of-the-week recipe blogging post.

2 gallons unfiltered apple juice or cider
3 3-inch sticks cinnamon

1. Pour the apple juice or cider into a large pot. Add the cinnamon sticks.
2. Heat over medium heat until the cider is a good drinking temperature.
3. Serve hot; we left a ladle in the pot, and the pot on the stove over low heat, throughout the party. The cinnamon flavor becomes stronger the longer you heat the cider, so fish out the cinnamon sticks if it starts to get too strong.

Notes: This recipe (obviously) depends on the quality of the apple juice, so buy the most flavorful available. Apple juice made from freshly pressed apples is the ideal, and a treat - we had it once at Longwood Gardens years ago, and have been craving it ever since. Our current favorite commercial apple juice is Trader Joe's unfiltered apple juice (sold in one-gallon jugs); it's the closest we've found to fresh-pressed apple juice.

This recipe is far simpler than many apple cider recipes, which often include cloves, extra sugar, and other ingredients. We prefer the simplicity of just cinnamon with good apple juice, but flavor to your own tastes; probably the most traditional ingredient we've left out is cloves.

Our cinnamon is very fresh; if you just have a five-year-old jar of cinnamon sticks, you might want to add a few more. If you don't have whole cinnamon sticks, substitute ground cinnamon -- we'd suggest adding a bit at a time and tasting to check the flavor.

Also, remember that we made this for a large party, so feel free to scale down the recipe (though leftover cider tastes good chilled as well).

A Stargate Halloween

My SO and I had to have costumes for a friend's Halloween party last night; we decided to dress up as Stargate (SG-1) extras. We found this page, which lists all the equipment used for various costumes in the show, but unfortunately we didn't have much of the equipment on hand (we somehow misplaced our tactical vests, pistol holders, and P90s). Sadly, nobody recognized our costumes without us telling them what they were supposed to be, and even then we got comments like "Aren't they supposed to have a lot more equipment?" and "What show is that again?"

Friday, October 28, 2005

Electronic voting security audit by the GAO

The Government Accountability Office has released a 107-page report (see links at the end of this post) examining the security of electronic voting (something I've addressed before). The Free Press has an article looking at some of the implications of the report, and the GAO report itself includes a good justification for looking at electronic voting security:
... it is important to note that many [electronic voting security concerns] involved vulnerabilities or problems with specific voting system makes and models or circumstances in a specific jurisdiction's election, and that there is a lack of consensus among elections officials, computer security experts, and others on the pervasiveness of the concerns. Nevertheless, there is evidence that some of these concerns have been realized and have caused problems with recent elections, resulting in the loss and miscount of votes. In light of the recently demonstrated voting system problems; the differing views on how widespread these problems are; and the complexity of assuring the accuracy, integrity, confidentiality, and availability of voting systems throughout their life cycles, the security and reliability concerns raised in recent reports merit the focused attention of federal, state, and local authorities responsible for election administration.
The report details many of the problems that have been found with electronic voting systems (the list starts on page 30 of the full PDF); here's an excerpt:
... several evaluations demonstrated that election management systems did not encrypt the data files containing cast votes (to protect them from being viewed or modified). Evaluations also showed that, in some cases, other computer programs could access these cast vote files and alter them without the system recording this action in its audit logs. Two reports documented how it might be possible to alter the ballot definition files on one model of DRE so that the votes shown on the touch screen for one candidate would actually be recorded and counted for a different candidate. In addition, one of these reports found that it was possible to gain full control of a regional vote tabulation computer--including the ability to modify the voting software--via a modem connection.

... one model [of a DRE electronic voting system] failed to password-protect the supervisor functions controlling key system capabilities; another relied on an easily guessed password to access these functions. In another case, the same personal identification number was programmed into all supervisor cards nationwide--meaning that the number was likely to be widely known.
Some of these machines were used in the 2004 presidential election. The Election Assistance Commission (EAC) is apparently attempting to coordinate solutions to these problems at a federal level, but according to the abstract of the report:
However, these actions [by the EAC] are unlikely to have a significant effect in the 2006 federal election cycle because important changes to the voting standards have not yet been completed, the system certification and laboratory accreditation programs are still in development, and a system software library has not been updated or improved since the 2004 election. Further, EAC has not consistently defined specific tasks, processes, and time frames for completing these activities; as a result, it is unclear when their results will be available to assist state and local election officials.

Reference:

Federal Efforts to Improve Security and Reliability of Electronic Voting Systems Are Under Way, but Key Activities Need to Be Completed, GAO-05-956, September 21, 2005: Abstract Highlights-PDF PDF Accessible Text

Wednesday, October 26, 2005

The caterpillars have pupated

The swallowtail caterpillars have started pupating; since some people have been clamoring for updates, I've posted some pictures in my flickr caterpillar photoset. I'll try to get a full post on the pupae up soon, but right now I'm just too tired.

ACLU: Medical records show that prisoners were tortured to death

The ACLU, through Freedom of Information Act requests, has obtained the autopsy reports for dozens of prisoners who died in US custody in Iraq and Afghanistan. Here's what they found:
"... The documents show that detainees were hooded, gagged, strangled, beaten with blunt objects, subjected to sleep deprivation and to hot and cold environmental conditions.

...

"The documents released today include 44 autopsies and death reports as well as a summary of autopsy reports of individuals apprehended in Iraq and Afghanistan. The documents show that detainees died during or after interrogations by Navy Seals, Military Intelligence and '“OGA'” (Other Governmental Agency) -- a term, according to the ACLU, that is commonly used to refer to the CIA.

"According to the documents, 21 of the 44 deaths were homicides. Eight of the homicides appear to have resulted from abusive techniques used on detainees, in some instances, by the CIA, Navy Seals and Military Intelligence personnel. "
The article goes on to provide more details, and even links to the original source documents.

Lineages

PZ Myers has a meme with a few questions exploring blog lineages:

1. Who was your blogfather, or blogmother, as the case may be. Just one please - the one blog that, more than any other, inspired you to start blogging. Please don't name Instapundit, unless you are on his blogchildren list. It would have to be Dear_Raed, which I read during the invasion of Iraq, and which showed me how powerful blogs can be. Jill/txt also has to be listed here, since her teaching posts were a large influence.

2. Include your blog-birth-month, the month that you started blogging, if you can. January 8, 2004 at 11:04 PM.

3. If you are reasonably certain that you have spawned any blog-children, mention them, too. I was involved in discussions with Semantic Compositions that eventually helped push him into the blogosphere, but he was motivated by other blogs before I came along.

And, separately, PZ Myers gets the title of my blog uncle; he was the first to link to me, and has always been the source of much inspiration.

Tuesday, October 25, 2005

Forget diamonds ... I want a 4.4-billion-year-old zircon.

I finally got a chance to sit down and browse the latest Scientific American issue a few nights ago. The Founder Mutations article (link is to a preview) was reminiscent of some of PZ's evolution posts, and was a good introduction to the idea of founder mutations (complete with some neat data).

The article that really grabbed me, however, was A Cool Early Earth? (link is to the full article), which discussed the discovery and analysis of some 4.4 billion year old rocks. The rocks weren't just any old rocks, they were tiny zircons about the size of a period; the article has a picture of more than 10 of the rocks contained underneath Roosevelt's nose (but above Roosevelt's mouth) on a US dime. The entire article is available online, so you can read it yourself, but suffice to say that these tiny specs are currently the oldest known rock specimens from the planet.

What interested me about the article was the technical precision required to carry out the research (the researchers took multiple samples from each tiny rock without destroying the rock), as well as the stress that the researchers must have been under while handling these ancient specimens. What if they sneezed?

Sunday, October 23, 2005

Dashi - a Japanese soup stock

Dashi, a Japanese fish-based soup stock, is extremely simple to make at home. Since dashi is a critical ingredient for a lot of Japanese cooking, and the crispy mixed rice recipe I just posted uses dashi, I thought I'd post a dashi recipe (from Yamaoka 1984).

4 1/2 cups water
2 cups bonito flakes (hana-katsuo)
3-inch piece kelp (konbu)

1) Pat the kelp with a moist towel (but do not wash), and cut 1/2-inch slits into the kelp every inch or so.
2) Add all the ingredients to a pot, bring to a boil over medium heat, and simmer for 5 minutes.
3) Strain the kelp and bonito flakes out of the stock (we use a wire mesh strainer; you can line the strainer with cheesecloth for a clearer stock).

Asian markets usually carry bonito flakes and konbu; both are typically packaged in plastic bags, and neither requires refrigeration.

Yamaoka calls this niban dashi (secondary bonito stock).

Reference:

Yamaoka, Masako. 1984. A First Book of Japanese Cooking: Family-style food for the home. Kodansha International, Tokyo.

Crispy mixed rice

A few weeks ago, Dotch (our favorite Japanese cooking show) featured a contest between two dishes that contained crispy browned rice. One of the dishes was dolsot bibimbap, a Korean dish made in an extremely hot stone bowl, and the other was something similar to gomoku gohan, a Japanese dish where rice, vegetables, and meat are cooked in flavorful stock, and then left in the pan long enough so that the rice along the sides and bottom browns. Both dishes looked tasty, and we've wanted to make them since seeing the episode; since we didn't have any stone bowls, we decided to make the gomoku gohan.

Our favorite (and only) Japanese cookbook (Yamaoka 1984) had a recipe for non-crispy gomoku gohan, including a note suggesting that with only a small modification you could make the crispy version. We made the crispy version for the first time yesterday; the rice soaked up the savory flavors added to the pot and was delicious. It was relatively quick and easy to make (excluding the 1-hour wait on the rice), so don't let the length of this post fool you: you can probably do all the active preparation and tending in less than 20 minutes if you work quickly. Since we enjoyed this dish so much, it's this week's end-of-the-week recipe blogging post.

2 1/2 cups short-grain rice
5-inch piece burdock root (gobo)
1 medium carrot (~7-inch piece)
1/3 cup frozen chopped green beans (or 5-6 fresh)
3 1/4 cups water (1/4 to 1/2 cup less if your rice is very fresh)
1 packet (0.35 oz) instant dashi powder (or use 3 1/4 cups homemade dashi instead of the water)
3 tablespoons sake
2 tablespoons soy sauce
1 1/2 tablespoons sugar
1 teaspoon salt
4 ounces chicken (we used a boneless, skinless chicken thigh)
1 tablespoon vegetable oil
2 ounces steamed fish cake, thinly sliced

1) In a large bowl, wash the rice and drain it, repeating until the water that drains off is almost clear.
2) Let the rice sit in the bowl, covered with a moist kitchen towel, for one hour. [note: we do not know how essential this step is, but it is apparently traditional for Japanese rice cooking; you might be able to skip it in a pinch.] You can start preparing the other ingredients before the hour is up.
3) If you are making dashi from scratch, prepare it now.
4) Wash and scrub the burdock well, but don't remove the skin. Slice the burdock into thin slivers, being sure to get a little piece of the skin on each sliver; you can use a technique similar to sharpening a pencil with a knife. Place the burdock slivers into a bowl of water if you're not going to use them immediately, as they will oxidize (brown) when exposed to air.
5) Peel the carrots and cut them into thin 1-inch-long pieces (I cut each inch-long piece into quarters, essentially making short carrot sticks).
6) If using frozen green beans, defrost them (using the microwave or hot water).
7) Mince the chicken; this is easier if the chicken is somewhat frozen.
8) Add the rice, vegetables, water, dashi powder, soy sauce, sake, sugar, and salt (the chicken, oil, and fish cake will be all that's left) to either a rice cooker or a pot you will use to cook the rice on the stove.
9) Heat the vegetable oil in a frying pan over high heat; once the oil is hot, add the minced chicken and cook until the chicken has lost its raw color.
10) Add the cooked chicken to the rice cooker or pot on the stove, stir to mix (the carrots and burdock will probably float), and cook the rice. If you have a rice cooker, all this entails is turning the cooker on; for stove-cooking instructions, see below.
11) As soon as the rice has cooked (the rice cooker clicks off), quickly drop the sliced fish cake on top of the rice, put the lid back on, and let the rice cooker stay on (on the "stay warm" setting) for another 10 minutes to let the rice brown (the longer you leave the cooker on, the more the rice will brown).
12) Gently mix the rice and serve it hot, being sure to include some of the crispy rice from the bottom in each serving.

Notes:

This dish is extremely flexible - mushrooms are a very common addition (e.g., this recipe), and the cookbook suggests adding clams, beef, pork, or fish in addition to (or replacing) the chicken. Radagast's SO felt the dish might be better with a greater volume of vegetables.

Most of the ingredients in this recipe should be available at a local Asian market (especially a Japanese one). Steamed fish cakes look like little half-cylinders packaged in plastic; the outside may be plain white or dyed a bright pink, and they'll be in the refrigerated section. Burdock root will be in the produce section; it is a very long, brown-skinned root that is usually at least two to three feet long and about an inch in diameter. Dashi soup stock powder will be sold in little boxes, probably in an aisle near bags of dried fish flakes (which are used to make dashi). When buying dashi soup stock powder, compare the brands and purchase the one that includes the most bonito (it should be the first ingredient).

Both dashi and burdock give this dish a traditional Japanese flavor, so should be added if possible. However, if you're sitting at home desperately wanting to make this dish and don't have either dashi or burdock, you could probably substitute just about any fish stock (or even chicken stock) for the dashi, and canned bamboo shoots, turnip, radish, or extra carrots for the burdock. It won't taste quite the same, but it'd be better than sitting at home hungry.

[Update 1/1/2006: I just posted a second, vegetable-heavy, version of this recipe here.]

Cooking rice on the stove:

We own a 10-cup rice cooker and have not cooked rice on the stove since we got it (which was more than 5 years ago). If you make a lot of rice dishes, invest in a rice cooker; it's well worth it (we use ours nearly weekly). However, if you don't own a rice cooker, here are the cooking instructions Yamaoka (1984) provides for cooking this dish on the stove:

1) After you've mixed all the ingredients into the rice (in step 10, above) and bring to a boil over high heat.
2) "Reduce the heat to low, cover, and cook for 12 or 13 minutes." Do not stir or remove the pot lid during this time.
3) Quickly add the steamed fish cake and replace the pot lid, as described above.
4) "Turn [the] heat to high for 5 seconds, then turn off and remove the pot from the heat."
5) Let the rice stand, covered, for 10 to 15 minutes. I imagine that leaving the rice on low heat would contribute to browning, but we haven't tried it.

Reference:

Yamaoka, Masako. 1984. A First Book of Japanese Cooking: Family-style food for the home. Kodansha International, Tokyo.

Saturday, October 22, 2005

For your viewing pleasure this weekend:



[Update Nov. 14: Fixed dead NSF link.]

Friday, October 21, 2005

A few carnivals to keep you happy

Today's going to be a very long day, so here are a few carnivals to distract you from the lack of posts here:
As a final note, the Skeptics' Circle needs submissions for next week's edition.

Wednesday, October 19, 2005

US Army contractors exploiting poor foreign workers

The Chicago Tribune has a multipart series detailing how Halliburton subcontractors are (sometimes illegally) bringing foreign workers into Iraq with false promises and little protection. Here are the articles:

U.S. cash fuels human trade - Oct. 9

Into a war zone, on a deadly road - Oct. 10

Rescue spares some workers
- Oct. 10

The articles are all worth reading, but the introduction to the first article acts as a good summary:
"To maintain the flow of low-paid workers key to military support and reconstruction in Iraq, the U.S. military has allowed KBR to partner with subcontractors that hire laborers from Nepal and other countries that prohibit citizens from being deployed in Iraq. That means brokers recruiting such workers operate illicitly.

"The U.S. military and KBR assume no responsibility for the recruitment, transportation or protection of foreign workers brought to the country. KBR leaves every aspect of hiring and deployment in the hands of its subcontractors. ...

"Working in tandem with counterparts in the Middle East, the brokers in South and Southeast Asia recruit workers from some of the world's most remote areas. They lure laborers to Iraq with false promises of lucrative, safe jobs in nations such as Jordan and Kuwait, even falsifying documents to complete the deception.

"Even after foreign workers discover they have been lured under false pretenses, many say they have little choice but to continue into Iraq or stay longer than planned. They feel trapped because they must repay brokers' huge fees.

Some U.S. subcontractors in Iraq--and the brokers feeding them--employ practices condemned by the U.S. elsewhere, including fraud, coercion and seizure of workers' passports."

Monday, October 17, 2005

Some caterpillars and a surprise

Sunday afternoon we discovered that much of our parsley had been eaten by six of these caterpillars:

Caterpillar on parsley
Pretty orange dots!

The orange and black stripes were so striking that I couldn't just squish the caterpillars outright (even if they were eating all my parsley). I decided that the first order of business was to get some good pictures; I've posted some of the closeups in my caterpillar photoset on Flickr. My favorite is this one:

Eyeing a leaf ...
You just know what that caterpillar is thinking ...

After a bit of research I determined that these were probably black swallowtail caterpillars (Papilio polyxenes; parsleyworm), though most of the pictures of black swallowtail caterpillars I found online show yellow dots, while these caterpillars have distinctly orange dots.

Since swallowtails are cool butterflies, and I'd need to see the adult to identify the species, I decided to pull the caterpillars off the plants and rear them in a cage, feeding them store-bought parsley (I felt bad for my parsley plants). While searching for all the caterpillars I found one that looked like this:

An odd structure on the head
Note the two orange protuberances.

I got very excited, primarily because the structures looked like they may have been eggs laid by a parasite. I immediately decided that I'd keep this caterpillar in a nearly sealed container and watch it carefully, as I hoped I could observe the parasites develop. Images of various parasites flicked through my head as I anticipated what might arise from those little orange structures.

However, when I touched the caterpillar everything changed: the orange structures grew about five-fold in length as the caterpillar reared its head back and slammed the (now very long) orange things into my fingers. I was shocked; my parasite eggs were clearly under the control of the caterpillar. Here's a shot of the structures extended:

They extended!
It grew horns!

The horns slowly retracted into the body as I let the caterpillar sit on the branch, but as soon as I touched the caterpillar again (or moved the branch it was on), the caterpillar extended them again; if my fingers were close when the caterpillar was touched, it would try to hit my fingers with the orange structures. I'd never seen anything like it. Here's a comparison of how the caterpillars look with and without the structures:

Caterpillar on parsley - left side Structure on the head of a caterpillar
Left: a caterpillar without the structures visible. Right: a caterpillar with the structures mostly retracted (this caterpillar is also wet). It appears that the structures emerge from a point near the junction of the head and thorax. (Note that these are two different caterpillars)

I noticed a very odd (and rather bad) smell coming from the plants after the caterpillars had extended their orange structures, which gave a clue to their function: they appear to be part of a scent organ (briefly described here), which is more technically known as an osmeterium (Bland and Jaques 1978). The structure is apparently common to all swallowtail butterfly larvae (family Papilionidae). Not surprisingly, osmeteria are cited as being used for defense, though I have no idea how they actually function; I'm now very curious.

As a side note, I somewhat confirmed that osmeteria are a scent organ this morning when I accidentally dropped the cage containing all six caterpillars; every caterpillar immediately extended its osmeterium, and boy did it stink.

Reference

Bland, R. G., and H. E. Jaques. 1978. How to Know the Insects: 3rd edition. McGraw-Hill, Boston, MA.

Sunday, October 16, 2005

Radagast & SO's okara burgers

Making soy milk entails cooking ground soybeans in boiling water, and then filtering out the solids (see my illustrated guide to making non-dairy milks at home for more). The ground soybeans filtered out of the final product are called okara, and can be used in a number of recipes, including okara burgers. Okara is high in protein and fiber, and makes for a very healthful meal when combined with vegetables.

Okara burgers are vegetarian burger patties that are relatively easy to make at home (assuming you have okara). Okara burgers should be viewed as their own food; they're not intended to replicate either the taste or texture of ground meat.

The patties, which are filled with fried vegetables, are soft and chewy inside and slightly crispy on the outside; they're also completely customizable: you can vary both the spices and vegetables to suit your own tastes. We enjoy eating the burgers on toasted bread with onions and either ketchup or mayonnaise. We only just started making these okara burgers, but made a giant batch last weekend (when made ahead of time they're great for a quick lunch), so they're this week's end-of-the-week recipe blogging post.

This recipe is vegan if the eggs are left out, which appears to be how some recipes for okara burgers are written.

Main ingredients:
2 carrots
1 leek (optional; use 2 onions if you don't use a leek)
1 medium turnip
1 medium onion
1 medium red potato
4 cloves garlic, minced or pressed with a garlic press
2 tablespoons vegetable oil (more if you want to fry the patties)
Okara from 2 batches soy-barley milk (approximately 24 ounces)
1 1/2 teaspoons soy sauce (we use low-salt soy sauce)
1/3 c flour
2 eggs
Enough cornmeal to coat the surface of the patties (~1 cup)

Spice mixture:
1 tablespoon paprika
1 1/2 teaspoons kosher salt
1/2 teaspoon ground black pepper
1/2 teaspoon thyme
1/2 teaspoon mustard
1/4 teaspoon chipotle
1/8 teaspoon cayenne
1/8 teaspoon cloves

0. If you plan to bake the patties, preheat the oven to 375F sometime before step 10b.
1. Wash, peel, and trim the vegetables (carrots, leek, turnip, onion, and potato).
2. Finely chop the vegetables; we use our food processor for this (we cut each vegetable into approximately quarters and then add them all to the food processor at the same time).
3. Mix all the spices together in a cup or small bowl.
4. Heat the vegetable oil in a large (preferably non-stick) pot over medium-high heat and add the chopped vegetables (carrots, leek, turnip, onion, and potato) and garlic. Fry, stirring frequently, until the vegetables are tender and starting to turn golden brown in spots, roughly 10 minutes.
5. Add the spice mixture and cook, stirring constantly, for another 30 seconds.
6. Add the okara and soy sauce and cook another five minutes, stirring frequently. The primary purpose of this cooking is to remove water from the okara; when finished, the texture should be similar to cookie dough.
7. Transfer the cooked okara and vegetables into a large bowl and let cool until easy to handle (it'll probably take at least 20 minutes).
8. Once the okara has cooled, stir in the flour and eggs.
9. Shape the okara mixture into patties, coating the surfaces with cornmeal. The mixture doesn't hold together extremely well, so you won't be able to make the patties very large. We make approximately burger-sized patties that are about 4 inches in diameter and about 3/4" thick. We've also made patties about 3/8" thick, which results in slightly firmer patties since there's more crust per unit volume. To shape each patty, we form it into approximately its final size, and then put it into a bowl of cornmeal and coat the surfaces while flattening the patty a bit more.
10. You can either fry or bake the patties:
10a. To fry the patties, heat some vegetable oil in a nonstick pan over medium-high heat. Add the patties and fry on both sides until the surface turns golden brown (a few minutes on each side).
10b. To bake the patties, put them on a nonstick baking sheet (we use a silicone pan liner; you could probably just lightly oil the baking sheet if you don't have a nonstick liner), and bake the patties at 375F for 40 minutes. Flip the patties halfway through to ensure even baking.

Note: We prefer baking to frying, as the baking is much easier (especially in bulk). Frying does result in a crisper crust, but once they've been stored in the fridge, fried patties are nearly indistinguishable from baked.

We've made these burgers primarily with okara from soy-barley milk, but have also substituted okara from nut milks for some of the soy-barley okara. If you used all nut okara, the burgers might be less cohesive (but we've never tried).

As mentioned in the introduction, this recipe is extremely flexible: use whatever vegetables and spices you have on hand and that sound good to you.

Saturday, October 15, 2005

My Republican loyalty

Via About.com's Republican Loyalty Quiz:
"Your score is 0 on a scale of 1 to 10. You are a pure, unabashed, die-hard Democratic loyalist. You are appalled by the way Republicans are transforming America into a theocratic, corpo-fascist police state, and you'd walk through a furnace in a gasoline suit if it meant casting a deciding vote for a Democratic president. In your view, there is no higher form of patriotism than defending America against the Republican Party and every intolerant, puritanical, imperialistic greed-mongering, Constitution-shredding ideal for which it stands."
Hmm, not too bad (of course it is from their "political humor" category).

Friday, October 14, 2005

A new job (for my SO)

My SO, who has been out of work for a while, started a new job this morning! Since this blog is about me, not my SO, I won't delve into details, but suffice to say that it's a temporary position in my SO's field of choice, and we're both happy.

Wednesday, October 12, 2005

Baby feeding myths

A recent CNN article reports on the myths surrounding starting babies on solid food. While books are apparently filled with advice on the topic, and pediatricians strongly advocate specific plans, it sounds like virtually none of the advice is based on experimental studies.
Most parents are told to start rice cereal at 6 months, then slowly progress to simple vegetables, mild fruits and finally pasta and meat.

Ethnic foods and spices are mostly ignored by the guidelines -- cinnamon and avocados are about as exotic as it gets -- and parents are warned of potential allergens such as nuts and seafood for at least a year.

...

In a review of the research, Nancy Butte, a pediatrics professor at Baylor College of Medicine, found that many strongly held assumptions -- such as the need to offer foods in a particular order or to delay allergenic foods -- have little scientific basis.

Take rice cereal, for example. Under conventional American wisdom, it's the best first food. But Butte says iron-rich meat -- often one of the last foods American parents introduce -- would be a better choice.
It's a good example of the need to look for the experimental basis of information people give you, even if the information comes from your doctor (or any supposed expert).

Of course, the article falls into the trap of the people it's criticizing, and fails to cite research itself; instead the article only includes quotes from experts, extraordinarily brief summaries of non-cited studies, and a few anecdotes.