omenti

on thanksgiving

I have so much to be thankful for that it is good we celebrate this day several times a year.  Some great family members and a few astoundingly wonderful friends who I consider family.  Too many of them are at a distance, so for a few we put on a Thanksgiving celebration when they visit.

 

I'm also thankful for the wide span of interests I'm regularly exposed to.  Connecting the dots and uncovering brand new ignorance is aided by this approach and I'm lucky enough to know some very different and very brilliant minds.  It certainly adds to the quality of my own work (except writing - I doubt I'll ever sort that out properly).

 

Music and art are very important to me.  I'm not very good at music and maybe a bit better at art, but they impact me deeply and are part of how I think and solve problems.¹ Last night I heard a NPR All Things Considered report on Max Richter's recomposition of the first four concerti of Vivaldi's Il Cimento dell' Armenia e dell'invenzione - otherwise known as The Four Seasons.

 

First some background is in order...

 

I'm something of a musical omnivore these days.  The range of music that interests me has grown with time - as an undergrad it was mostly western classical music, folk songs and some emerging electronic music.  When I went to grad school on Long Island I bought a VW Rabbit and wanted a vanity license plate.  

 

At the time I was deeply into the late baroque and early classical period and decided on VIVALDI on my Montana plates (I was still a resident).²   Having them generated more than a few stories, but my favorite took place at a Mobil gas station in Rocky Point, LI.

 

I had just filled it and gave the attendant my credit card - full service was still standard in New York in those days.  She went to the back of the car to write down the license plate.  Watching in my rearview mirror (she was about 18 or 20 and a pretty blonde), I noticed a look of confusion spread over her face.  She slowly walked back to the station, completed the transaction and started walking back...   Halfway from me her gait suddenly changed and her countenance switched into that smile of delight that comes with an "aha!" moment.  She handed the card and receipt to me and said with a knowing confidence

 

"Vivaldi - that's the vampire, right?!"

 

How could you possibly ruin such a perfect moment...   I gave her a knowing and impressed look and said - "you nailed it.  You wouldn't imagine how few people come up with that..."

 

Such a delightful moment - one is thankful for them whenever and wherever they appear.

 

I add the music is wonderful and something of a revelation if you know the Vivaldi work well.  It is very different, but added to my appreciation and understanding of the original - I've already listened to it three times.  Available on iTunes and probably elsewhere. Essential  stuff!

 

I'm also thankful for delightful little hacks that private citizens come up with.  Jheri points out this delightful bit of social hackery to help non-Danes pronounce street names in Copenhagen.

 

 

WTPh? - What the Phonics from Andrew Spitz on Vimeo.

 

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Recipe Corner 

 

Two items this time.  A quick improvement (at least for me) on Thanksgiving cranberry sauce followed by a good side dish for this time of the year.  The ratios probably aren't that important - particularly the sugar .. more if you like it sweeter, less for a tarter sauce.

 

 

Cranberry and Blueberry Sauce

Ingredients

° 350g  cranberries (thawed if frozen)

° 175g water

° 200g white cane sugar

° 225g blueberries (thawed if frozen)

° 2 tsp vanilla extract (I use a good homemade extract)

Technique

° cook cranberries in the water over medium-high heat until the cranberries begin to pop (about 3 minutes)

° add sugar and blueberries and cook until mixture comes to a full boil.  Continue on boil until the mixture thickens a bit - maybe 3 minutes

° remove from heat and add vanilla -> refrigerate

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I love celeriac.  Cutting them is much easier than you might think, but be sure and wash out all of the dirt.  You need a good vegetable stock for this one.  Store-bought sock will not cut it.

Celeriac Gratin

Ingredients

° 1 large onion finely sliced

° 2 tbl extra virgin olive oil

° 750 g vegetable stock (I made a really rich one based on mushrooms)

° 1 tsp cider vinegar

° 1 largish garlic clove, smashed

° 3 sprigs thyme

° a large celeriac (mine was 600g after peeling)

° 180g eating class apple

° 50g hazelnuts, lightly toasted, skinned and roughly chopped

° a sea salt (I like Maldon) and fresh ground black pepper

Technique

° preheat oven to 400°F

° heat the oil over medium heat in a pan and gently fry the onion until soft and translucent.  Add the stock vinegar, garlic and thyme; crank the heat to medium high and bring to a boil.

° quarter the celeriac and thinly slice.  Add the celeriac to the pan; reduce heat to simmer, cover and let cook for about 15 minutes.  Season to taste..

° move half the celeriac and onions to a shallow ovenproof dish with a slotted spoon.  Peel and thinly slice the apple and arrange slices on top of the celeriac.  Pour about 200g of the liquid over the pile, scatter  the hazelnuts over the top and back 45 minutes.

 

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¹ Two of my senses, hearing and vision,  are non-orthogonal. Having crisply orthogonal senses makes a lot of sense if you are a hunter and potential prey, but the specialization that comes with civilization has allowed some of us with this condition to survive.  I find it a great aid in doing physics and math, although I would love to experience crisply orthogonal sight and sound for awhile.

² The plates were stolen four times.  In New Jersey I used to have the plates WEASL 1 (we have ferrets) everyone who asked assumed I was a lawyer ... go figure...

 

 

literacy in the early 21st century

I  was asked to put together a guest post for the blog of my friend Juliette's organization, the Vibrant Data Project.  I'll write about them later - they're interested in data and our personal rights.  I decided to write a small bit on information and the education we need to be literate in the current age.  It is a rich subject and I have only touched it. 

 

Here is the draft - here it is in the wethedata blog with a more clever title.

 

 

Yuck!

 

The clock told me twenty minutes had gone by, but something was very wrong.  I was expecting the wonderful odor that came with the Maillard reaction - that wonderful dance of chemistry between amino acids and reducing sugars that bring out many of the rich flavors we love in roasting and barbecuing.  The poor sweet potato fries were warm, but the reaction had mostly failed.  How could this be?  

 

I had set the oven for 400°F - hot enough to trigger the reaction, but not so hot as to ruin the expensive olive oil.  A quick check of the oven with an infrared thermometer gave a clue.  Even though the controls told me it was regulating at 400°, it was only 310° around the measuring probe and 280°F on the pan.  I cranked the oven to 550° and watched it like a hawk so I wouldn’t burn my fries.  In the end they weren’t great and I ordered a new temperature sensor for the oven with overnight delivery.

 

There is a common notion that suggests a progression from data to information to knowledge and finally to wisdom.  The “data” in this case would have been the temperature reading on the oven, the signal that it was regulating and the cooking time.  In fact there was some hidden information - namely the oven had stopped measuring temperature accurately enough for my purposes.  The “data” had additional information attached.  I didn’t have a rich enough understanding of this simple system when I closed the oven door.

 

My sport is physics - the simplest and most basic science.  The idea is you watch Nature and ask very carefully phrased questions and by observation and experimentation you get an answer.  You may not like what she is telling you, but if you were very careful at all steps of the process and asked a clean enough question, someone else will be able to repeat what you did - often using a somewhat different path to get at the same question and, mirabile dictu, they get the same response.  Getting all of the bits right can be fantastically difficult.  You have to question everything you do as it is very easy to fool yourself.  Everything is suspect.  If you must use data, information, knowledge and wisdom perhaps the order should be changed.  You need wisdom to school yourself and acquire the knowledge of the system you are studying so you can categorize and understand enough of the fundamental information sources and manipulations to know if any of the upfront information can be called “data” in your community.

 

None of your measurements will be black or white.  Everything will have something of an error and this turns out to be fundamental. So you don’t fool yourself you calculate the size of these errors.  Multiple measurements mean that you need to understand how to calculate an error for your system - you need to know how these errors propagate through your calculations. And finally you need to publish your result with a confidence level.  This will give other physicists an idea of how good your result is - how well it expresses what Nature has told you.  And what you have said isn’t really taken seriously until others can repeat it.

 

A physicist will use the term “data”, but it is very contextual.  It means that it is information where there is a solid understanding of the process that produced it.  Without this understanding it is just information with the baggage that the additional information that is attached to it is not well understood and could very well be wrong.

 

We’re entering this wonderful period where there is a lot of information online and, through the efforts of organizations and citizens alike, it is rapidly expanding.  Unfortunately the accuracy of large amounts of it is not well understood.  It is very useful - no - it is critical - that those of us who produce and use this information have a basic understanding of its accuracy.  When you mash information up from a variety of sources can you state numerically your confidence level?

 

Some bits of information are relatively straight forward and are generally measured to good enough accuracy for your purpose and others aren’t.  There need to be mechanisms for you to find this out.  

 

Anyone dealing with this sort of information needs to become educated in its manipulation.  I’ve been recommending that a requirement for high school graduation should include a year of probability and statistics.  If you are a bit rusty in this area it is a part of your responsibility as someone who interprets these information streams to learn on your own.  Fortunately it isn’t difficult and good resources exist.  Over the past year I tutored a young woman who only has a high school education, but now she is more adroit at the sport of statistics than many MBAs and computer scientists I’ve worked with over the years.

 

Many organizations worry about buzzword compliance and doing “big data” is something that seems to echo everywhere.  I’ve had the good fortune to examine a few projects and it is immediately clear that some have failed badly as the people who architected and those who use them have a poor understanding of the sources of error and its propagation.  

 

There is great potential out there, but there is also great potential for making an utter fool of yourself and your organization.  Good citizenship in this emerging world demands a new sort of literacy, so if you aren’t there yet I encourage you to cowboy or cowgirl up and learn the language.

 

There is too much else to talk about, but I promised to keep this short but there’s one more thing.

 

The science behind understanding climate change has been excellent.  Bits and pieces of it are simple physics, but much of it is part of a very complex system that is exceedingly difficult to sort out.  Dozens of teams have approached it in their own way and, although individual confidence levels are often not fantastic, one can estimate a global confidence level for the community and it is much better than almost any medical test you can imagine.  

 

Sadly the public is largely illiterate when it comes to understanding this point and any scientist knows enough to not project perfect confidence.  The result has been tragic.  Certain interests have been able to manipulate public opinion and force a political stalemate in some countries during a very critical and leveraging time.  This leads me to something else the information and, in particular, the scientific community needs to understand.

 

Storytelling is something that appears to be fundamentally important to many people.  Scientists, including this author, are terrible storytellers and now that information and science are important elements that feed into policy, things break.  Storytelling can be used for good or for evil.  Those of us who play with information need to gain skills and, perhaps more importantly, partner with those who understand this art.  The stories need to be solid - they have to trace back to a fundamental confidence level - but if you mean to change the world you need to be speaking in the most direct voice.

 

This is a brief introduction that skips much of the detail.  For example people are fantastic pattern recognition engines and tend to find patterns were none exist.  I've touched on it in several earlier posts,  but need to go in much deeper in future posts as apophenia is deeply wired into the human species and is central to how we filter sensory information and perceive the world.¹ I've had a look at a few "big data" operations in the corporate world.  Some appear to well well thought out while some are complete disasters.   Over-determination is common and is often used to support pre-conceived notions.  Visualization often is substituted for rigor - hey - if it looks good, it must be right, eh?

 

Yesterday I was thinking a bit about education upon reading a post by another reader of this group.  It wasn't central to his approach, but I found myself thinking about the Malvina Reynolds classic, Little Boxes.  Rather than hunt through my ancient library I searched for a performance to remind myself of some of the lyrics and found this delightful performance by the Canadian group Walk off the Earth.

A sweet version of Malvina Reynolds' "Little Boxes" by the Canadian Group Walk off the Earth



For completeness here is Malvina who, as Pete Seeger observed, is just like everyone else except she woke up and wrote a new song every morning before breakfast...



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Recipe Corner

 

I love it when a serious organization has a bit of a laugh and dresses it in formal clothing - here the New England Journal of Medicine has a very unscientific piece on one of my favorite treats.  There is real evidence that dark chocolate in small quantities can be very good for you, but this is a great example of passing around low quality information with an inaccurate conclusion that happens to justify what all of us want to see.

 

So for your chocolate urges here is a nice recipe I've been using for years.  It is a riff on a recipe I no longer know the source for.  I currently like to make it with a shortbread crust with chocolate mixed in with the crust, but present an easier version with a standard chocolate wafer cookie based crust.  For bonus points you can top it with shaved bittersweet chocolate.

 

Simple, But Rich Chocolate Cheesecake

 

 

Ingredients

 

Crust

° about two dozen Nabisco Chocolate Wafer Cookies (the 9 ounce package) 

° 1 tablespoon of white cane sugar

° 1/4 cup (a half stick) of butter, melted

 

Filling

° 275 grams high quality 70% bittersweet chocolate chopped.  I have been using Lindt 70% or the large (something under 10 ounce) Scharffen Berger bar.

° 4 eight ounce packages of cream cheese warmed to room temperature

° 275 grams white cane sugar (about 1-1/4c plus 2 tablespoons)

° 30 grams (1/4 cup) unsweetened cocoa powder - Hershey's works well (Hershey's cocoa powder is surprisingly good and inexpensive)

° 4 large eggs

 

Technique

 

Crust

° preheat oven to 350°F and butter a 9" springform pan 

° process the cookies in a food processor until finely ground and blend in the sugar.  Add the butter and process until blended.

° press the crumbs into the bottom, but not the sides of the pan.

° bake until it starts to set - about five minutes

 

Filling

° melt the chopped chocolate in a double boiler - remove the bowl and allow to cool to a point where it is slightly warm, but still pourable.

° in the food processor blend in the cream cheese, sugar and cocoa powder until it is smoothly blended.  Blend in the eggs separately, one at a time.

° Mix in the slightly warm chocolate and pour the filling onto the crust in the springform pan.

° bake at 350°F until the center is just set and starts to appear dry - about an hour for me

° cool for about 10 minutes and run a knife around the edges to loosen the cake.

° refrigerate at least six hours.

 

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¹ Visual and audio apophenia exist and a case can be made for the other senses.

 

 

mean free paths - from pinafore to removing risk to custom design

It was a beautiful late Spring day and I found myself of singing a song from The Mikado as I strolled down West College past the Conservatory.  I'm not a good performer, but my rendition must have been recognizable as a chap walking next to me took the one of the other parts and we were doing a bit of harmony as our paths became a formation.  We stopped for the light, stopped and continued until we had finished.  I smiled and nodded.  He reciprocated, but then he started into the first song from  Pirates - We sail the ocean blue.  He had a strong voice and I followed him in whatever harmony I could muster.

 

We crossed the street and continued a block to the intersection next to the conservatory and more magic - two others joined and we continued walking until the song was over smiling broadly and nodding before we parted.

 

Oberlin, Ohio is a tiny town and we had all probably overshot our destinations as we sang together that day late in April 12 years ago.   It was a powerful manifestation of how serendipity - at least a certain type of serendipity - is possible when the mean free path between people with similar interests is small.

 

In physics mean free path roughly means the mean distance between objects that may collide - the mean free path between molecules in a very high pressure gas is less than that of one at a low pressure.  There is also a social mean free path and it is one of the reasons why cities, Silicon Valley, the restrooms and central atrium of Pixar, the old Bell Labs, and any number of other concentrations of talent are important.  Bring people within a few meters of each other and they interact.  Bring passionate and talented people within a few meters of each other and you may just get the unexpected.

 

These clusters may not be stable over time as people migrated - Brooklyn has become one of the East Coast regions that shrinks the mean free path between creative residents. Take a look at the Outlier video Om has featured for an excellent example of what a low mean free path can mean for someone interested in something novel in dungarees.  

 

Brooklyn has become so important for a certain type of young creative that the new Pixar building in California is known in some quarters as "Brooklyn"...  

 

Now back to Oberlin ..  There is enough talent in the Music Conservatory that it is possible for someone without great means (me) to have a piece of music composed.  You need to be tapped into the roots of the beast - I was an adjunct professor there for several years as part of a joint AT&T Research/Oberlin College Music Conservatory project.¹  This position gave me a rich interaction with students and faculty often into the wee hours of the morning with drink and good food.  Ideas would bounce around and people began to sense a few new possibilities that would normally remain hidden.  These things can and do happen over the Internet, but their cross section - the probability of them happened and being recognized as interesting - is much lower.  Our online environment, rich as it is,  is much less sophisticated and rich than the real world

 

Under the right conditions the Internet can decrease the mean free path between parties. Long distance mentor relations and even a few projects.  The problem is finding people well matched for serendipity and creativity.  A large amount of research has gone into creativity in individuals and groups.  To date online creativity - the connecting the dots/serendipity kind - is still a loooooooong way from face to face human interaction.  

 

But the Net can help creative enterprises - often at crucial movements.  Om has recently talked about Kickstarter.  Now most projects proposed on Kickstarter fail, but well thought out and articulated projects do succeed providing enough money to get them over a critical initial hump.  

 

Perhaps just as important is a funded project also gives insight into potential market size. Horace Dediu has an extremely insightful blog and a fairly well known podcast.  Some people had encouraged him to make a transcript of all of the shows aired to date available for sale.  Unfortunately the problem with this is he had about sixty hours of material and even the cheapest transcription services would introduce a risk of several thousand dollars if people didn't purchase the final product.  There was also an issue of understanding how to price it and if a print or ebook version should be made.  

 

He decided to turn it into a Kickstarter project and learned (a) there was a market large enough to support the transcription and editing effort, and (b) the price he picked was considered reasonable by those who bit - two absolutely vital pieces of information acquired with almost no risk.  His success gave me paused and made me think of a few small projects I've seen fail due to incorrect estimates of these questions.  

 

The Kickstarter approach may be superior to funding it yourself even if you have the money as it provides a sandbox to answer potential market size and price questions

 

One of you (the Jheri of the Jeri/Jerry/Jheris I know) happens to be very tall and hard to fit - not only clothing, but also airline seats, countertops, chairs and so on.  She introduced me to her taller friend Colleen.  Both of them don't think about their poor fit that often as you get used to your environment and learn to compromise, but being different can take a physical toll with bad backs being far too common in that crowd.  It is good to have friends like this as they provide a rich problem space you may not have considered.

 

I decided to work on a simple cutting board for Colleen who happens to love to cook.  It turns out there have been numerous studies on work surface positioning for almost every body type and physical condition.  It became clear a raised wooden board would be the best bet and I had one made for her as the cost of hardwood is so high that a woodworking shop could do it at a lower cost than I could and they would probably do a better job.   The owner of the shop became interested in the idea of making this a product and Colleen put together a page promoting it as she loved hers.²  A bit of asking around got the attention of a well-known women's tv show and they wanted to feature it.  The problem was they also demanded a copy be given to everyone in the audience in a special "tall" show.  In the end the cost of doing that was greater than the profit made selling these online.  The product remains as it is custom made for the user, but I don't think they have made  profit on it.  

 

In retrospect this may have been a great Kickstarter project.  Although it is custom made by a small shop the more important function of Kickstarter would have been gauging the size of the market before any major effort was undertaken.  It may also have allowed a volume purchase of hard maple as well as specialized shipping materials.

 

The other project that should have been done on Kickstarter was an attempt to make very long inseam jeans for tall women.  The designer spent about a year online lining up customers, finding a boutique manufacturer and so on.  He rounded up about 2,000 firm commitments that they would buy - enough to allow an initial low volume production run and sell them at a reasonable price.  Based on these commitments he went ahead with a somewhat smaller run to err on the side of caution thinking 500 or so would bring him close enough to break even that he could proceed.  Unfortunately only about 25 orders materialized and he lost a large amount of money.³  The beauty of Kickstarter is that not only must a threshold be reached to start a project, but the money will be there once the threshold is signup period has successfully concluded. 

 

We are moving to a world where individualization and shared design and intellectual property will become much more common.  The Maker movement provides some fuel for this and grassroot interaction street fashion is likely to become important. Sites like Etsy as outposts for the tiny manufacturers and spaces like Pinterest for matching interests with the makers.  There will probably be a lot of evolution and new thinking in this area - current sites and tools aren't up to the task.  We may be at a diamonds on the beach period.

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¹ At once the least musical and most mathematical faculty ever associated with the place

² It turns out the standard countertop height in the US is 36" and was determined in an ad hoc fashion when cabinets began to be mass produced for the great suburban expansion after WWII.  This turns out to be optimal for a 5'4 to 5'5" cook.  Significantly shorter or taller cooks will have ergonomic issues and those who are seriously away from average can experience pain bending or an inability to comfortably reach the surface.  On the tall side the threshold is around 5'10 - certainly cooks 6' or taller should use a higher surface.  The shop own and I both thought this meant a market might exist. If you think you might use one I can give a strong recommendation to AWP.

Before settling on a simple raised table I was interested in an adjustable board.  It presented a challange so I attempted to crowd source some solutions from readers of another blog of mine  here and here adding some notes on design. Some ideas were submitted, but nothing earth-shattering, so I went with a simple table.  There are times when brute force is appropriate.

³ It turns out 20:1, 50:1 or even 100:1 ratio between people who say they will order a product and those who follow through is common in apparel

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And a recipe.  I needed chocolate and pistachios recently.  In order to manage my weight and deal with Sukie's chocolate allergy a few neighbors had a happy evening.

 

Chocolate Pistachio Cookies
 

Ingredients

° 185 g  (6.5 oz) shelled pistachios

° 28 g (2 tbl) unsalted butter

° 115 g (4 oz) unsalted butter, sliced into tablespoons

° 115 g (4 oz) bittersweet chocolate, chopped - I used Lindt

° 1.5 tsp vanilla extract

° 60 g (1/2 cup) AP flour

° 35 g natural cocoa powder

° 1/2 tsp baking powder

° 1/2 tsp fine grained sea salt

° 100 g (1/2 cup) white sugar

° 2 large eggs 

° 1.5 tsp vanilla extract - you need the real stuff - mine is rum based

° 120 g chopped milk chocolate - again I used Lindt ..  reliable for baking

Technique

* Place one oven rack at the center of the oven and preheat to 350°F

° Line two cookie sheetswith a silicone mat or parchment paper.

° Spread the pistachios on an unlined baking sheet and bake for ten minutes until golden brown, Remove from oven and immediately add the 28g butter and stir well. Set aside to cool.

* Melt chocolate and remaining butter together in a microwave oven. Stir together until smooth and set aside to cool slightly as you beat the eggs. While the chocolate is melting combine the flour, cocoa, baking powder and salt in a food processor and pulse to blend completely. 

* Combine the eggs and sugar and beat until they become pale yellow and light in texture. Stir in the chocolate. When it is mostly incorporated, add the vanilla. When the vanilla has been incorporated, add the flour mixture and stir gently to blend. When the flour is almost completely absorbed, add the pistachios and milk chocolate folding into the batter. It will be dark and shiny with a texture similar to marshmallow Fluff.

° Spoon about a heaping tablespoon (or 1.5 inch ice cream scoop) of dough onto the sheet tray for each cookie, arranging them in a 3X4 pattern on the tray. Bake the trays one at a time on the center rack in the oven for 10-12 minutes. The cookies will rise slightly, develop a shiny crust and appear to be just set. Let them cool for two minutes and then loosen the bottoms from the lined tray. Let them finish cooling on the sheet trays or move them to racks depending on the final texture you want - experiment the first time.

 

 

 

clues to the mind and the mind-body connection

We're all aware of cute optical illusions.  Some play tricks with our perception of color, size, or motion ...   This particularly beautiful example plays with our perception of brightness - both turn out to be equally bright inside and out.

 

 

Optical illusions are an interesting tool to study how our brain puts together sensory input sent by the eye and there have been some major surprises and there have been revelations that address the question of how much of reality do we sample through our senses as we observe the world.  To what degree are we sampling reality?

 

I stumbled across this example in a PNAS paper by Bruno Laeng and Tor Endestad of the University of Norway in Oslo.   The illusion is well known, but they looked at something else - how the pupil responded.  

 

If you look at something bright your pupils constrict to adjust to the new brightness level.  This takes place in about a tenth of a second - reasonably fast on our level of perception - and it was thought to be a pure reflex that helps protect the retina from damage.  Reflex mechanisms should be fast to prevent as much damage as possible and this one was thought to occur in in a few dedicated cells in lower brain structures.¹  What is curious with this illusion is our pupils contract even though there is no real brightness - the reflex is in response to what we think we see rather than what really exists! 

 

This is fantastic.  Perceptual errors behave more liked learned phenomena and may be adaptations.  Perhaps evolution has made us more adroit at encountering our environment.  

 

A lot of visual information is ambivalent and noisy.  Perhaps there is some contextual processing going on to construct a "reality" that is more useful.  Maybe the reality our mind assembles is a bit better for our functioning that what really exists in nature.

 

The same goes for other senses - particularly hearing, but taste also comes to mind.²

 

As I am writing this it occurs to me that there are many other evolutionary tricks that help us to deal with how we relate to the environment.   We read stories of animal athletes - cheetahs that can sprint to 70 mph, our cats and dogs that can make jumps that appear amazing - and sometimes think humans must be unathletic in the scheme of things.  But we are amazingly good at endurance running.  We probably evolved to this as our ancestors may have had to run down prey in order to get close enough to dispatch it, but whatever the reason we are wonderful aerobic machines.³

 

Many people report a "runner's high" after exertion.  I find it around the sixty minute mark with my rowing and, if I make it that far the resulting rush is enough to encourage me to continue for as long as an extra half hour.  It is a feeling of real euphoria.

 

It turns out the body under heavy aerobic load produces endocannabinoids which are substances that act as neurotransmitters.  The name probably rings a bell - endocannabinoids are chemically very similar to the active ingredient in cannabis.  

 

The runner's high is the real thing and the euphoria can be an excellent reward.

 

Recently it has been learned that a few mammals that are good aerobic athletes(humans and dogs) produce serious amounts of endocannabinoids during aerobic exercise while other mammals that aren't aerobic athletes (ferrets) don't.  It may be we have evolved a reward system to encourage this type of activity - I know it is one of the few things that keeps me on the rowing machine for lengthy periods.   Colleen is more geared towards bursts of power, but she notes that she loved the feeling of euphoria that came over her after an hour or so of intense training and the reward was enough to encourage her to go on for several hours more. 

 

My niece Magi is a runner.  A remarkable runner.  She is a single mom with two very little kids and is struggling with raising them, working a couple of jobs and going to nursing school.  A few years ago she took up running and found it came naturally.  She's done several marathons and does respectable three hour times - not bad for someone who can't run every day and rarely more than an hour at a time and also lacks the money to get coaching - shoes are a major expense for her.

 

She lives in the Phoenix area and has always been comfortable in the mountains.  A few races were in the back country and she found she really liked them.  Also she learned that she's good with distance. Her quarter times on the Boston Marathon were all within a minute with the last quarter being the fastest.   About a year ago she started trying the longer distances and did very well in several fifty mile runs.  

 

With those under her belt it was time to get serious.  Last Saturday she ran the Zane Grey - not a race for the faint of heart.  Rather than writing about it, I'll print the email she sent and add a few images.  Do read the links from the race director and another runner for more color...  like

...

The course runs along the base of the Mogollon Rim, constantly dropping in and out of the little canyons and crossing multiple creeks and streams.  The route is entirely single track trail and is extremely rugged.  Despite a ton of work our volunteers have done on the course, entrants will have to navigate over or under fallen trees, through thick wickets of Manzanita bushes, and over very rocky terrain.  There are also sections where the trail just disappears and route finding can be challenging.  The middle section of the course, known as the “burn area” had the trees burned down from the Dude Fire in the early 90’s. Runners are exposed to the heat of the Arizona sun and have to travel as far as 11 miles between some aid stations.  An unprepared runner can sometimes run out of fluids in these long hot stretches.

 Not easy terrain down there. The Mogollon Rim is rough, tough and relentlessly difficult

...

 

with that, Magi's email:

 

Here is my first race report. I apologize in advance if you do not want to read this much about me, nevertheless this was an incredible experience and I am really excited to share it!

 

The Zane Grey 50 has earned a reputation for being one of the most grueling ultras out there. I had spoken with friends who had completed the race and the consensus was I could expect to add about 2 hours onto my avg 50M time (if there is such an avg) prepare to trip, get scratched, sprained, dislocated, lost, broken, etc.,, this all sounds like adventure right?! The race was a bit of a blur so I am sorry for the lack of detailed trail accounts.

 

 April 21st 2012 was the big day of the notorious race, in anticipation of this I had prepared with all sorts of hot, hilly, long, and really fun desert mountain runs. Emmet was prepared to crew for me race day, this made a huge difference. Knowing that someone 100% reliable is waiting for you at designated aid stations on the course with water and nutrition refills, sunblock, an icy towel to wipe down with, words of encouragement, and anything else you may possibly need is beyond words. I say this because when you are running 50 miles through some of the most unpredictable Arizona terrain, your entire life is narrowed down to the steps it takes to get your butt from aid station to aid station. Emmet has accompanied me on many training runs so he knows my pace, my weaknesses, my strengths, and he also knows how to tell me what I need when I may not realize it, this is important. The weather was predicted to be 90 degrees, I wasn't to concerned about this, by default I have to train in the heat and have learned to be very smart about hydration and electrolyte balance. Unfortunately the heat was by far the biggest hazard on the course that day for many of the runners, out of 126 starters only 84 finished.

 

this link is an interview with the race director

 

 

this link is by a runner, he has great pics of the course in his blog

 

 

In the two days prior to the race I have a total of 5 hours sleep, this was the only stimulus for self-doubt weighing in my head. The night of the race I was lying in bed with the "I want to cry but I'm so mad I can't" feeling. The alarm clock went off at 3:15 am and all that nonsense turned into baloney, it was race day, wheee! We arrived at the start 4:30am, just enough time to hit the bathroom, check in with race officials, and stay warm in the car until just before the 5:00am race start. And just like that the race started, off we went into the woods, all 126 of us with our headlamps beaming in the dark. Actually mine was lightly beaming, I think the batteries died just as the sun rose enough to see without it, lucky me! It was 8 miles to the first aid station, I was equipped with all the nutrition and water I would need to get me to the second aid station (mile 17) where Emmet was planned to meet me, the first 8 miles flew by, it took about 3 miles for the runners to spread out and about 40 minutes for the sun to rise. Running with a headlamp is really fun, the small illumination for your footfalls on new terrain makes me feel like a little kid exploring with a flashlight. Admittedly it really slows me down as the few falls I have had in the past all occurred while running in the dark, thus I now go a little slower. The logic is I'd rather be 5 minutes slower than broken. As we came into the 8 mile aid station we were greeted with cheers, and even better Emmet was there to make sure I was doing OK, (I had started the race with a new hydration pack and he wanted to make sure that it wasn't leaking) I ran through the station on my way to mile 17.

 

 

Miles 8-17 were beautiful, the morning was cool and this portion of the trail was through pine forest ascending to views of the Mogollon rim, I was on fresh legs and trying my best to hold back for the many many hills and miles to come. There were numerous river crossings over precarious rocks that really added to the adventure feeling, the course at this point was on an easy to follow single-track trail, well marked with yellow tape and glow sticks. Coming up on mile 17 I could hear the cheers as runners came into the aid station, this was so encouraging I cried a little! Emmet had prepared an area with everything I could possibly need, I quickly toweled off the crusty salt-sweat, exchanged my hydration pack for a freshly packed one, took 2 ibuprofen to help ward off inflammation and set off again----DANG IT! I didn't take my sunglasses, I was running without a visor on purpose as I didn't want to risk missing any trail markers in my periphery, the trail was now becoming more treacherous and it is very easy to get lost. Many experienced ZG runners have lost hours going in the wrong direction.

 

Mile 17-33 was brutal, I was told to expect the worst during this part, the majority of the trail is an old exposed burn area. Tons of direct sunlight (grrr no sunglasses) lots of elevation to climb, and lucky you if you don't get lost as you have to be super aware of trail markers. This part of the trail has to recover from a harsh winter so the area has a ton of dead tree fall, new dry grass/shrubby growth, and lots of crumbly unsteady soft red rock. At mile 23 there is an aid station only assessed by the official race crew, this aid station is an oasis---it's called Hell's Gate from mile 23-33-- as I ascended into the station the volunteer shouted out "Welcome to Hell, how you doin'? I was doing pretty good considering all the runners were in the same hot boat, I was conditioned for the heat so I knew as long as I kept hydrated I would have no problems. I filled up my pack with water, chugged another few cups of water, and threw a handful of ice down the back of my shirt, off I went into Hell. At this point in the race runners were beginning to drop, many people started out to fast, spent their energy, and were not prepared for the heat. I was not really going to fast but I managed to pass many people during this stretch. The race is organized so that there are rescue workers stationed on the course about every 7 miles with radios, their job is to account for each runner as they pass and make sure nobody goes missing. About mile 25 I came up on a man who had passed me around mile 20, he was hunched over on the side of the trail, he was obviously unprepared with not enough water or calories, as I was offering him some of my water he vomited, nothing I could do for this guy except for run on ahead to tell the next rescue crew they had a runner in trouble. There were some pats of trail during this leg where I would think to myself "seriously?? I am supposed to run this?" and other parts where I had to remind myself that I had trained to go faster and harder, hiking was the only option for many parts of the trail, however dragging my feet was not. My head needed to be reminded to move my feet!

 

Whoo-hoo I made it to mile 33 aid station! The delirium sets in completely about this point, as I came into the station Emmet was yelling "go this way, now go this way, now this way" leading me from the check in to the car where all my gear was. This is where it makes a difference for someone who knows your habits to intervene, I was spot-on for nutrition and hydration but with the heat every ones sweat factor was major--Emmet made sure to impose upon me the importance of taking saltstick caps--these are electrolyte tabs to swallow--if you had seen all the salt crusted on my face/shirt/body it's pretty obvious I was depleted, I now swear by these caps! Seriously, all I could tell you at this point was which way is up or down. My brain was only focused on watching my footfall to not trip and keeping a keen eye on trail markers. A funny note here, about a week prior Max had told me in his cutie voice "Good job Mommy" when I pointed out a local peak I ran to during a training run. During the race I had his cute little voice in my head rewarding me with a "Good Job Mommy!" every time I came upon a trail marker!

 

 

So onto miles 33-44, Emmet loaded me up with 2L of water on my back, 32oz in my hands, about 800 calories in my pack (all of which I would use) and I was on my way! This was serious fun, the trail was about 60% run-able so now I know I need to improve my hiking skillz, other than this I was focused on the next 11 miles of adventure. I think my most proud accomplishment for this race was not falling once, I don't fall often but still this terrain is really 'trippy' (funny right?) so now blur blur blur, hill, hill, up , up , up , and I arrive at mile 44!

 

 

The crowd is cheering all the runners as we descend into the station, Emmet leads me to the car and preps me for the last 6 miles. Hmmm 6 miles, how long might this take...try 1 hour and 40 minutes...uuuuuffffff. This last 6 miles was long and exhilarating, and hard. The terrain was pretty pine forest but my legs were shot, there was spot about mile 42 where some thin ice patches were still frozen on the ground, it just made sense to me to come to a stand still stop to look at them and contemplate lying down on one--I chose to keep on trucking but now I was day dreaming of cold pools to dip in and icy drinks. After what seemed like an endless stretch of trail I rounded a corner and was in earshot of the finish, what a rush! I picked up the pace as best I could and finished strong, the 35th finisher and 8th female to be exact. The whole race took me 12:40 minutes and every second was great!

 

 

I will definitely do this race again, it was a total adventure! Thank you so much for all the encouragement

For many reasons I'm very proud of Magi:-)  Today - a week later - she's running a regular marathon "for fun"

She obviously is mostly slow twitch or red muscle.  This comes from both sides of her family, who tend to be gracile and endurance/non-sprinter types.  I'm really slow and a terrible jumper, but I can go for a long time.  In college I would regularly ride "centuries" (100 mile bike rides) on most weekends and never had any exhaustion problems.  Even now when rowing I specialize on going for an hour to an hour and a half rather than intense five minute intervals of burst effort.

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¹ This is similar to what happens when you burn your finger. Your finger touches a red hot burner and a signal races towards the closest area that can make a decision - the spinal cord in the case of the finger.  A response is quickly generated and sent back causing the muscles to jerk your finger out of the way.  This happens "reflexively" - long before signal can be processed by the brain and long before pain is even felt.

² By taste I am referring to flavor which really isn't the conventional five tastes on the tongue, but the mixture of taste, touch and smell that generates "flavor" in our mind.

Also color is generated in the mind as is music.

³ This is one of the reasons why our bodies respond so well to aerobic exercise and why we tend to fall apart when we become sedentary.  At risk of sounding preachy, your body and brain with greatly benefit from regular aerobic exercise so find an excuse to just do it.

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A Very Simple Simple Pea Soup

 

Ingredients

° 2 tbl unsalted butter

° 1 diced medium sweet onion

° 1 clove garlic, sliced

° Kosher salt to taste

° 2 c thawed frozen sweet peas (fresh only if picked on the same day!!)

° 1/2 c lightly packed fresh tarragon leaves

 

Technique

° Melt butter over medium low heat.  When it foams add onion, garlic and salt. Cover and cook until the onions are soft, but don't brown!  Stir frequently - not a walk away and forget it stage

° Add a quart of water and bring to a boil. Add peas and tarragon and cook 'til tender - a few minutes

° take off heat, purée and strain.  

° Reheat if necessary and serve.  I like to garnish with a few whole raw peas and a bit of plain greek yogurt

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bonus non-recipe

After 80 or 90 minutes of hard rowing I'm soaking with perspiration and am in need of something cold with a lot of protein.  Here is my current favorite - not vegan friendly though.  "Shake" is tongue in cheek - I can make a quality milkshakes.  Ask if you visit and we'll do one.

Berry Yogurt "Thickshake" with Nuts and Chocolate

Ingredients

° A good handful (about 100g) of slightly thawed frozen blueberrys or raspberries

° About 200g plain greek yogurt - I like to use 2%

° a half frozen banana - I remove the skins on very ripe bananas and tightly wrap them in plastic wrap and freeze.  A great way to deal with ripe bananas

° 2% or whole milk.  Start with 100g and adjust

° something sweet - maple syrup, honey, sugar

° 15 to 30g of dark chocolate broken into small bits

° 15 g broken pecans

Technique

° Blend banana, fruit, and about 50g of milk.

° Add the yogurt and milk as necessary to get a good enough consistency.  Add sweetner if necessary

° Pour into a serving glass or bowl depending on thickness.  Stir in pecans and chocolate

 

 

the paganini strad...

I have a great fondness for artists and musicians.  For me their approach to work is very similar to some of the most enjoyable aspects of science.  Engineering and the natural sciences may be tied by a common mathematical language, but the approaches to the two sports are quite different - again for me, but I know others who share this view.  It is neither here nor there and variety in approaches to disciplines is important.  Others may find different kindred spirits and approaches - it is a fun area to ponder...

 

It turns out I’m a terrible musician.  The cello is my favorite instrument, so my gift to the world is refraining from playing.  I content myself with a bit of theremin building and fooling around with a strumstick - one is obscure enough that no one cares and the other simple enough that even I can achieve a bit of music.

 

But I love being around real musicians - from serious students to the masters.  Stony Brook, where I did my Ph.D., had a good music program.  They were particularly strong in the stringed instruments and the flute.  The Beaux Arts Trio was resident there creating some wonderful concerts and it was possible to find good music several times a week.  

 

There are  lot of fond memories from the music at that place.  As a grad student I co-founded a classical music series at Stony Brook that still exists to this day.  We were able to book the Beaux Arts Trio.  They offered a good price (I think it was about $4,000) as the trio was in residence at the school.  I had a friend who was a cello grad student and Professor  Greenhouse used to let me sit in on classes and master classes - he said it was critically important to connect with the audience, so why not.  

 

The D Major Suite

 

There was an amazing night when he was showing something to Amy (my friend) - something out of the Bach 6^th suite.¹  He played it a few ways, had her play it, play it another way and sighed - "this won't do" ..  then he performed the entire suite from beginning to end.  Sublime is not an adequate description.  Time simply ceased to exist for me and I think everyone else in the room.

 

He was still performing at the highest levels and teaching well into his 90s and only stopped playing about three weeks before he died.

 

Such an amazing person.

 

His favorite cello was the Paganini Cello - more properly known as the Countess of Stainlein Cello.  One of the few Stradivarius cellos and considered the best example of the breed.²  He started playing and time stopped until the last note had faded and we were all jarred back to Earth.

 

He was not a young man at the time.  He died last year at 95 - still playing almost until the end.  I have been lucky enough to have broken bread with Yo-Yo Ma a few times and he maintained a good cellist lacks the chops to do a really great job on the Bach Suites until he has the perspective of age.  He said he felt he could seriously attempt them for real when he is about 70.  Bernard was probably near the height of his powers when I heard him play. 

 

I know this cello well.  It surprised me to see an article in about it appear in this week's NY Times Magazine.   A great instrument is looking for a great caretaker for several more generations before it will be passed down through time.

 

Greenhouse died at 95 early last May - here is the NPR remembrance.  I feel lucky to have known him.  Such an incredible sense of humor and playfulness.  Cellists tell me he was a natural teacher - he was certainly a natural performer.  

 

sigh ..

 

Time is such a funny thing.  My world line has wandered through time and space and somehow managed to intersect with his world line on several occasions.  Those intersections became wonderfully colorful bits of thread for me.  You live for those colorful and lyrical threads that make up your path and they can even bring life to the fabric of spacetime.   I often feel my life is charmed and special.

 

Imagine the 305 year old world line of that cello as it embarks upon yet another segment.

 

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Recipe time.  Several people have encouraged me to continue with recipes.  This is something I have been doing for breakfasts for the past few weeks.  Basically whole wheat with scallions and a bit of olive oil and soy sauce.  It is really excellent and holds me well until lunch.  Use whatever ratios you like - I prepared a batch and measured for a guide.  I also like to use khorasan wheat which has a large kernel.  Kamut is the variety I like - mine is from Montana although it also grows in Alberta.  You can use any good olive oil, but I find rosemary infused oils add quite a bit - you can make your own, but start with a good olive oil.  I like Sciabica’s as I know where it is coming from in California and it is excellent - as good as any fine oil I’ve tried.  You pay a lot for good olive oils, but they are worth it is you care about your food.  Here is their rosemary evoo.  We've been using them for about 15 years now and find them to be very friendly with great service.

 

° 150 grams of whole wheat kernels

° 4 scallions - chopped

° 25 grams of rosemary infused olive oil 

° 30 grams pecans - chopped

° soy sauce to taste

° a finishing salt like Maldon (optional)

 

° Simmer the whole wheat for about 90 minutes in “enough” water.  I use a crock pot and enough water is something like 350 grams.  It should still have some texture when finished. 

 ° Drain the wheat and mix in the pecans and scallions. Mix in the olive oil and add soy sauce to taste.  I like to get it almost salty enough and then add a bit of Maldon salt at the end.

 

This makes about two servings.  Scale it as you like 

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¹ I can't make a recommendation for a single best set of Bach Cello Suites.  I just did the survey and find I have seven on vinyl, one reel to reel tape and four CDs ....  It is important, when you really love a piece of music like this, to hear as many great interpretations as you can.

² Yes - I realize that new great instruments may be as good as the old greats even to the performer - although I was not terribly impressed by the methodology of the paper.  Even if it is true,  there is a real magic of sorts being in the presence of musical history.

 

 

trees falling in the woods and surfer music

If a tree falls in the forrest and no one is around to hear it, does it make a sound?

 

It all depends on definitions. 

 

If sound is a mechanical wave that is a periodic compression and rarefaction of pressure that travels through a medium like a solid, liquid, gas or plasma  a sound is indeed made.  An observer is unnecessary.  But most of us restrict sound to a range of frequencies that can be detected (usually by us) and are given meaning in the brain.  We are surrounded by an extremely complex field of these waves of mechanical energy that are interacting with each other and their surroundings.  Our ears turn these pressure waves into electrical impulses that are conducted to our brain which manages to make sense of all of this.  We hear crashing trees, crickets chirping in the evening, the distant bark of a dog and music.  A neuroscientist might use a definition of sound that is information processed by and listened to by our brains.  With this definition we need an observer and a brain.

 

I’ve been thinking a lot about music today.  I’m a terrible musician, but that doesn’t diminish my enjoyment and the question of perception is fascinating.  Perception is central to digital music compression¹, but and you find your self wading into territory that is still being explored.

 

Our silvermitt ferret Telemna loved music.  Some how we gave her a little toy piano and found she loved to make sounds by striking its keys.  A week or so saw her progress from random notes to strings that were more musical.  Soon she was only playing what we called music.  We got her an eight key piano and she quickly figured out how to make what we heard as music on it. I would play an unresolved chord and she would run up and play the "right" note.  An astonishing talent.

 

Telemna was fascinated by any music in the house and loved loud Ethel Merman types who could belt Broadway tunes.  She would hear something and later would play up to about eight notes of what she must have liked.  

 

Stephen Pinker of Harvard believes music is an accident of evolution - it serves no purpose, but it is nice to have around.  For him it probably only exists in humans.  A few years ago I read Daniel Levitin’s  delightful This is Your Brain on Music.  (If you haven’t read it take a break and order a copy. While you're at it pick up a copy of Musicophilia by Oliver Sacks.)  Levitin suggests it is deeper and more important.  I sent this video of Telmena working out a tune (pardon the messy room and the low quality Flip video):

 

his reply:   “In your face Stephen Pinker!”

 

Unlike sound, music is clearly a construct of the brain.  A stereo left playing in the woods sans audience is not producing music.  Some of us can read sheet music and “hear” it in our heads.  Most of us can listen to memories of music and a few can even create new music - starting in our heads, but then translated to something that produces the bits of acoustic energy that make up sound. 

 

The emotional power of music can be enormous.  Today I was reminded of this directly.  On Friday I will be in a high stress situation and have been reaching out to friends.  A very close friend told me she would spend time meditating with some music - specifically some wonderful surf music by the Duo Tones².

 

I give an enthusiastic recommendation to the group.  Two master guitar players and some amazing performances.  She had no way of knowing that I was familiar with them as they are a bit obscure, but she knew enough about me to know what type of music would be appropriate.  The choice of music is important as it covers a terrifically wide emotional range.  The niches filled by recommenders and DJs are important and the gift of a playlist can be rich and important.

 

Music is a component of how I handle stress.  As an undergrad in Pasadena I rarely made it to the beach, but somehow I relaxed with pieces ranging from surfer music to piano trios.  My technique was to spend the day before an intense event (say a major test) by listening to music and taking long walks or bike rides rather than last minute cramming.  The matching of music to the task was important and surfer music  works well for quantum field theory and particle physics and the Duo Tones offer the purest performances I've encountered.  Why they also are perfect for my current issue is a mystery to me, but she sorted it out and recommended them without any knowledge of my history with the genre.  I took a walk in the dark chill of the evening is a sea of swilling colors from performances nearly a decade ago by these masters and as I walked knowing she was doing the same knowing it would support me I was struck by how moving and beautiful this gift of suggestion and action was.  I suspect music is a common glue for many of us as we communicate beyond the limits of speech with others.

 

There is so many things to yet learn about music.  An anthropologist friend and I were looking into this a decade ago. She observed that all known cultures in the world had percussive music and all but a tiny handful had singing.  We thought it would be fascinating to learn enough to compile a book On Music that would be similar in Sontag’s On Photography. Of course we were far to naive on our part.  Even so there were a series of real epiphanies and I'll probably write about a few as time goes on.³

 

So find a nice chair, sit down and carefully listen to a favorite piece or three of music today.  If you are lucky perhaps you will make some new discoveries as I managed with Wipeout tonight.

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¹ If you are worried about compressing CD quality music using Apple's AAC codec anything over 256 kilobits per second is overkill and if you are over forty anything over 160 is overkill - trust me on that one ...  The subject of what accurate audio reproduction is happens to be a rich subject and CD quality stereo isn't a great match, but is pretty good for most of us.

² Highly recommended is their acoustic album Surf Music.  Their electric work is also amazing, but you also need their purely acoustic music.

³ A good example is that the enjoyment of music often is decoupled with the quality of reproduction.  I was in a classic restored Mustang near Cleveland with the head recording engineer from Telarc Records and a seriously good musician from the Oberlin Conservatory.  We were talking about where music reproduction might go with sound field reconstruction and dramatically more information than CDs could provide when a favorite Beatles tune came up on the 8 track (gasp! - it was an authentically restored Mustang).  The volume came up and the two of them were soon singing along to the music in pure delight.  There is something transcendent about the music - even with the awful reproduction in that noisy environment.  This taught me home stereos might die if we could only give people good enough music that was always with them.  Portable music players with cheap headphones would be good enough.

There were also many cultural learnings.  Music does not exist in a vacuum and there is a rich and fascinating interplay of music and culture.