I post a lot of pictures of my longleaf, but generally w/o a size comparison, since I am often down there by myself. A selfie would not give the proper perspective. Adam Smith took this picture of me with our longleaf planted in 2012.
The next picture is (maybe) the same tree in 2016. The next two are BOTH from 2015 and the same tree. The little one from April and the bigger one from September same year. The last picture is May 2012. I doubt that is the same tree (could be) but they were all looked the same back then anyway.Notice that the trees change, but I keep the same clothes.
Longleaf is more diverse genetically compared to loblolly. If you plant loblolly, they are all about the same height at the same age and conditions. My longleaf go from a few feet high to around 20 feet that you see in the picture (I am 6’1″ for comparison).
Some people think that is an adaptation to fire. Longleaf are fire adapted, but not all ages are the same. They are most vulnerable when they are about 6′ high. The flames pass over the smaller ones and do not reach the terminal buds on the taller ones, so having various sizes means that some survive. I don’t know that pine trees do all that much thinking, but it could be true.
This makes longleaf harder to grow than Loblolly. You just do not know what to expect from them. My longleaf are an experiment anyway. They have not been growing in the Virginia piedmont for more than 100 years, and these trees are native of North Carolina. Not sure how they will do.
More likely, I think, is that the loblolly have been bred to be commercial trees for generations. They bred out much of the variation. Who knows?
Devil’s walking stick I never much liked the devil’s walking stick (Aralia spinosa) because of the thorns that can rip your clothes and grab your skin. It hurts. I suppose that is how it got the name. They are common on the Freeman place, although not present on the others. But I have a new respect for the thorny little tree because it is evidently beloved by pollinators. I saw swarms of bees & butterflies (all different sorts of them) wherever the devil’s walking stick was flowering. See the picture below. In fact, in honor of the new respect, I am going to start calling it by its other common name – Hercules club. Sounds better.
Cutting lanes I was down on the farms to cut lanes for the prescribed fires we plan in late fall. It is nearly impossible to push through the briars, brambles, sumac and devil’s walking stick … sorry Hercules club, and that really interferes with fire starting.
The idea is to make short fires, so that the flame length does not get too high and kill the good trees. The longer the fire can run, the stronger it gets, hence the advantage of being able to move fast enough to set backfires.
I spent about eight hours just doing that. My cutting tool now fixed, so I could use the power. It was pretty hot today, not as hot as it was last week, but it still got to 90. My system was to work until the cutter ran out of gas, and then rest in the shade and drink Coke or water.
Reedy Creek Hunt Club On my way out, I stopped at the Reedy Creek hunt club, since I saw some of the guys setting up. They were going to have a fish fry.I could not stay for the because I had still to do some things on the Brodnax unit, but Mike Raney offered a beer. Never turn down beer. Miller light is not one of my favorite beers, but it sure tasted good today. As you can see from my picture, I was still a little flushed from the day’s work.
Picture notes The other picture of me is an inadvertent selfie. I was trying to take a picture of the butterflies and bees on the Hercules club that you see in the fourth picture. You have to dress like that when you use the cutter. It is very loud, but with those ear muffs, you can listen to an audio book with ear buds inside. Usually I do no more than 5 pictures, but I have a couple extra today. Notice all the bees on the Hercules club. The pollinators also like the rattlesnake master.
It does not have showy flowers, but I guess it tastes good to the bees and butterflies. I also included a picture of my cutting tool and the pines growing out of the brambles, and last is blue sky and the brim of my hat. My excuse is that it is hard to use the camera when you have the wacker hanging from you making noise.
Rituals are important, even little ones. Since I was 40 years old, I have been doing the bar flip on my birthday. That is now 24 years. The other pictures are from lunch. Chrissy & I went to Blackfinn. I forgot about the pictures before the beer was gone, as shown in the photos.
Next day A typical Saturday. Chrissy & I went walking around near Navy Federal and then to a new (to us) brewery in Manassas, called Two Silo Farm Brewery. The Brewery was a nice place full of families. There were also lots of the Rolling Thunder motorcycle participants, all enjoying a beautiful spring day.
In Louisville. CJ & I went to visit Jim Beam and then had supper at the local Gordon Biersch. Also visited Louisville Slugger. They are moving away from ash. More bats are made of harder maple these days. On the way to the National Tree Farm conference in Louisville. We are spending the night in Cambridge, Ohio. There is not much here, but the hotel is convenient and inexpensive.
We had supper at a place called Steak and Ale. They had the standard fare and we have the standard pictures.
The other pictures are Braddock’s road and Braddock’s grave. As you recall, General Braddock came to western Pennsylvania to fight the French & Indians during the French & Indian War. The British eventually won, but not this time. As was standard at the time, he built a road so that his troops could move in good form. This tipped off the French & Indians. A small force of French and Indians ran into the larger British force and defeated them. It is called Battle of the Monongahela or sometimes just Braddock’s defeat. General Braddock was killed. Then Colonel George Washington helped hold the army together as it retreated.
The British troops did not have the capacity to take Braddock’s body home. Not wanting it to be dug up an mutilated by the French & Indians. They buried the body under the road, unmarked. The movement on the road covered the grave. The precise grave site remain unknown until 1804, when workmen found the bones. The site of the grave is marked and you can see it in my picture with me standing near it. Souvenirs hunters stole some of the bones and artifacts until they were reburied on a hill above the original grave. A monument was erected in 1913.
Great fire today. Seems the perfect fire. The rule is that black (char) is good. White (ash) is okay. Red (burned to the clay) is bad. My inspections found all black. And when I kicked under the duff, I found that the dirt under was still moist in most places. We had moderate winds &moderate temperatures, but the big factor was that we had damp and cool soil and dry grass and brush. Perfect. Of course, I will know that for sure only when I see what grows in the spring.
Adam Smith from DoF did the planning and honchoed the operation. I got the easy assignment of laying the fire lines along the roads, while the DoF guys did strips inside the forest. Alex’s friend Colin Michał came down and got to lay a fire line along the stream.
Pictures show Adam, Colin and me. Others are various fire photos.
Notice the difference in the photo, not beer but ice cream. The others are more of the usual.
We had lunch at a place called Union in San Diego’s Gaslight district. Food was good, but we wanted the ambiance of the outdoor seating.
San Diego is very pleasant. It is fairly green in the winter, since the Mediterranean climate here features warm and dry summers and rainy winters. A local friend, Dana P. Eyre told me that this winter was indeed rainy, but not outside the normal. although there have been droughty winters in the last few years.
We go back on Tuesday, not sorry to have missed the snowy weather back home. We also visited the San Diego Botanical Garden, as you can see in picture #4. Last is the entrance to the gaslight district, the San Diego old town.
Despite California car culture, San Diego is a very walkable city. It has a good troll line. We dropped off the car a day early, since we didn’t figure to need it here for the last day.
We had a beer-less lunch today in a little village called Borrego Springs. We drove from Palm Desert to Temecula in a very round about way, first going south the Salton City and then west through Borrego Desert Park.
The Salton Sea was created by accident in 1905 when water from the Colorado River broke through dikes and flooded the flat land below sea level now the Salton Sea. This “lake creation” has happened periodically in history. Water fills the basin and then evaporates. In the deep historical past, this was part of the ocean, the Sea of Cortez reached farther inland during warmer periods. In the much cooler times of the last ice age, it was part of a big freshwater lake. When California became part of the United States, there was no water. It was called the Salton Sink and was like a smaller version of Death Valley.
This incarnation of the Salton Sea is living longer because it is fed by irrigation runoff from the Imperial Valley. For some years, levels were actually rising, but more efficient irrigation has produced less runoff. The Salton Sea is now evaporating faster than it is being filled. It will become an ecological problem, as the salty dust exposed by evaporation becomes dust in the wind.
Salton City is odd. It was platted out in the 1960s as a resort community. The streets are laid out in a grid patter and have names like “Harbor,” “Marina” or “Coastal Breeze”. None of those things apply to today’s Salton City. It is mostly empty. I was surprised to learn that the city is actually growing. New houses are going up. Why not? They already have the grid. It is a depressing place, however, like visiting a Twilight Zone city.
We drove along the Salton Sea and saw parts of the Imperial Valley, the most productive agricultural area in the world. But it is not really pretty. It is like an agro-industrial place, very flat and productive.
As you leave Salton City, you go through some depressing piles of dirt, but these are full of campers. Evidently it is a good place for off-the-road. Borrego Springs is a pleasant little place. I imagine it is pretty hot in the summer.
First two pictures are us at Borrego Springs. Next is CJ driving the convertible. It was a bit too cold, but since we paid the big bucks, we wanted to use it. You can see a lot more from the open car and the mountains past Borrego Springs were attractive. Picture #4 is Salton City. That is the middle of two, really. Lots of lots available. Last is Borrego Springs.
— Okay. A day w/o beer is like a day w/o sunshine. We had the Diet Coke for lunch, we we walked over to place called Karl Strauss not far from our hotel
Had some great beer. I did the flight first and the winner was one called X Rye Zeeb. The X is just for show. The Rye is for one of the big ingredients and the Zeeb is the name of the brew master. It was a very smooth IPA. It would not meet the German purity law (Reinheitsgebot) since includes rye, but it was good beer. Chrissy had an Irish red. Our pictures show the event. In picture #4 I am looking serious. I have been told that I smile too much so people do not take me seriously What do you think of my serious look?
George Washington was good manager and smart investor. He diversified his crops and always looked for profitable enterprise. Among them was a grist mill and – partially based on the – a distillery.
Washington: A Man Who Appreciated Good Spirits Washington was fond of wine and spirits. He also favored porter beer. He opened the grist mill and distillery later in his life. It soon became a big profit center. We did not learn much about Washington’s booze making enterprise when I was in grade school. There was some effort to keep the whole story obscure, as temperance movements, & even prohibition came to prominence. It wouldn’t do to have the father of our country a prominent boozer and booze maker.
Washington was an extraordinary person. We know Washington the general, Washington the president, even Washington the explorer & surveyor. Washington the builder and practical businessman seems way too much for one man, but this is also a very impressive part of this life, and it was the source of most of his joy. In a less revolutionary time, he would have been content to work his farm and industries. Even as president, he got regular, detailed reports from his plantations (plural) and industries.
We know a lot about how Washington ran the place by these reports and Washington’s replies. He never stopped running the show and it was clearly his passion.
The Distillery Reopened The distillery was reopened in 2007. They asked for donations from the Distilled Spirits Council of the United States and within a few hours had millions of dollars in donations. Good PR. The distillers were able to figure out recipes for Washington’s whiskey by looking at records of the types of grains that went into it. The first batches of whiskey were not good; they are learning and improving.
Whiskey Flavor is Mostly Oak and Char Newly distilled whiskey is clear and not very good. Whiskey takes years to age to get its flavor. MOST of the flavor (60%+) and all its color comes from the wood in the barrels. At temperatures rise and fall, the whiskey is absorbed by the wood and released. Whiskey barrels are always made of white oak and for American whiskey they can be used only once. There is a brisk after market for barrels. Some of them are used by Scotch makers, who do not have the new barrel requirement, and lately some are sold to craft beer brewers. The need to age whiskey is one of the barriers to entry to new distillers, since they have to wait some years to sell product. In Virginia, you can get decent, but not good, whiskey in two years. The minimum for reasonable smoothness is four years. Standard is seven and you can go to about ten years to get the best. It takes longer in places like Scotland because of the cooler weather. Scotch is not much good until it is at least 12-years-old and gets it best at around 18. After that it becomes more expensive but not much better.
Setting the Mash We got to watch the distiller “setting the mash.” They mix the grains with nearly boiling water and stir it all together. Then they let it cook, i.e. start to ferment. Sweet mash relies on new yeast to make the product. Sour mash, which is more common, takes some of the mash from earlier batches. Sour mash can have a more consistent quality. More details about the distillery are at this link.
What is art? Setting the mash is a form of performance art and the act of making whiskey in the traditional way is an art in itself. Consider what it means to create art. We can appreciate paintings and sculpture for the finished product that we can see. But more of the art is related to its production. That is the “act of art” and the act of creation is often more meaningful than the creation itself. Creation of something like whiskey is meaningful to the creators and those around them.
Part of finding meaning in life, as search we should all be making, is working toward excellence and a state of flow, where things just fall into place. We have all experienced this but find it hard to express. What we are doing is less important than the rigor we put into it. A craftsman finds this meaning in making his furniture, pottery, beer or whiskey and seeking excellence in the production. You may seek intellectual excellence. I find great meaning in my forestry. Whatever it is, it is important that it be challenging and NOT all under our control. That is the art. We are responding to changing conditions to create the end we have in mind. The people working at the distillery are artists.
My first picture is me in front of the wheels that work the grist mill. Next are from the distillery. the techniques and tools are like those of Washington’s time.
Chrissy came with me to the farms today so she could take pictures of me with my trees to give perspective of size.
First two pictures are my longleaf pine in Freeman, planted in 2012. We (DoF Adam Smith) burned them in February 2017. Next two are from the SMZ. There are some very big loblolly there, beautiful. Last is one of the baby longleaf (2 years old) on the Brodnax place.
I mentioned the longleaf and had pictures of how they had grown. The first two pictures are t2-year-old loblolly from the Brodnax place. Last is the 22-year old loblolly recently thinned in Freeman. Good to show the size with a human scale. The 2-year-olds are doing very well. As you see, some are more than six feet high and they are coming over the brush. You can well understand why people plant loblolly. They are so easy.
Chrissy & I are in Durham, NC for a meeting of the Forest History Society. I am interested in forests and I am interested in history, so I am going to be on the board of directors of that organization.
The Forest History Society has a research collections on books and documents related to forests and ecology. They also publish a magazine on forest history and one on ecological history. They are just finishing a new headquarters. I expect to see it tomorrow and will include some pictures and texts. Durham is the home of Duke University. The city was in long term economic decline, but has been doing better since it became part of the research triangle. Recently, it was featured in the book “The Smartest Places on Earth: Why Rustbelts Are the Emerging Hotspots of Global Innovation.”
Anyway, we got to Durham this afternoon. Seems a nice place there are lots of places to get a beer and we visited two of them.
The first, featured in the first two pictures, was the Bull & Burger. Next we visited “Taproom.” You pay by the ounce and fill your own cup. We tried a few different kinds and then settled down to a game of shoots and ladders. We used to play this game as kid. It is only random chance, but there is moral lessons. If a kid does good things, he climbs a ladder. If she does bad things, she slides down the shoot. As I recall, I won.
Alex and I were at the ruins at Mesa Verde about this time last year. We also visited Choco Canyon. Chrissy and I later visited several Pueblo sites in New Mexico. It is a fascinating study.
The Pueblo lived in a fire prone landscape for more than 500 years. We can learn from their adaptions, even if we live in very different ways. They removed fuels both by frequent but small surface fires and by using wood as fuel in their settlements. In effect, they kept the woods clean.
To a very great extent, the “natural” forests the early Europeans found were the creation of these humans.
Had an interesting expedience talking to one of the guides at Choco Canyon. We agreed that we (i.e. modern Americans) could take valuable lessons from these earlier inhabitants of the land. Then she said an interesting thing. She said that she regretted that those good practices were not part or “our” heritage. My belief is that this heritage is the common heritage of humanity and that is a part our heritage worth knowing more.
My first pictures show the front and back of my Mesa Verde T-shirt. Other three are left over from last week. #3 is the 21st Amendment Bar and Grill. Chrissy and I went there for a beer before the Smithsonian program mentioned in earlier posts. There was a funny incident on the road in front. A women tried to cross against the light. A car came by and beeped at her. She was so enraged that they threw her McDonald’s bag at car as she drove away. No doubt, the driver was punished by this woman wasting her meal. Picture #4 is Jackson Park and last is a view from Earth Day Park.
