Sunday, August 29, 2010


Drops on a Leave
Wenatchee National Forest

I Am Power
Grand Coulee Dam

Ancient Lakes

Fire Light
Hills above Wenatchee

After the Fire
Swakane Canyon

Hwy. 174

Wednesday, August 25, 2010

Dying Glaciers and Fossilized Black Smokers


This post is about the geology of the Alpine Lakes wilderness, where I spent the last five days hiking from lake to lake, and observing the landscape.

Let's start with the glaciers. The most recent glaciation came to an end about 10,000 years ago. Of course, there are still a few remnants of this last ice age, but, as you will see, these are shrinking.

Glaciers have certainly left their
mark on the landscape, carving out innumerable lakes of picturesque quality, bordered with carefully smoothed granite benches.

Glacier Lake

They also did a lot of bulldozing, moving piles of rocks and boulders from place to place.

An erratic boulder stranded in the middle of a glacially smoothed surface. Chain Lakes.

A terminal moraine of some small glacier

I saw an active glacier, Hinman glacier. It, along with all actively monitored glaciers in the Northern Cascades, is retreating. I was there in the
late afternoon, and there was a thundering roar of water pouring out from beneath the ice.

Black Smokers

After hiking out, I hitched a ride to the nearest truck stop with a man who had been helping out with his friend's gem mining operation (on private property, just outside the border of the Alpine Lakes wilderness area). He told me an interesting story:

The man who owns the mine, Bob, had been a geology student, researching the geologic history of the Middle Fork Snoqualmie River Valley. He learned that the area contained fossilized black smokers, rich in mineral deposits. [Basically the roots of these undersea hydrothermal vents, which extend for many miles below the surface, are rich zones of mineralization due to the circulation of heated, acidic sea-water. They have since been uplifted and metamorphosed into the Cascade Range.]

So, one day Bob went for a walk in the area and found one of these structures, a black smoker root extending up a cliff face. He found a piece of quartz and pyrite. When he returned to the road, someone offered him 2,000 dollars for it and he's been (profitably) mining the area for gem quality crystals since then.

I saw a lot of quartz, no pyrite. I'm unsure what this one was...

Thursday, August 5, 2010

Where do you get your protein though?

I probably get asked this question every day. I would say people ask about my protein sources more often than they ask me what my name is.

When people structure arguments against my vegetarian diet, they inevitably invoke the almighty protein. The cornerstone of any sound diet, they say. And, they conclude confidently, it is impossible to intake enough of the stuff without meat. Or fish. Or eggs. Especially impossible without dairy.

The problem is that I can never prove them wrong. I can't, with 100% confidence, show to them that I'm getting enough of the right nutrients without an animal-based diet.

Well, to show everyone where I get my protein from I'm going to start including recipes, and then looking up the nutrition data in these meals.

To kick things off:
Pasta with Pesto, Onions, Olives
Mango Smoothie
Total prep time: 30 minutes

One box of pasta
One onion
Chopped Olives
Pesto Sauce
One mango (sliced and frozen)

1. Boil a pot of water.
2. Saute onions in olive oil for 10 minutes on medium heat. Add olives. Simmer on low heat until pasta is done.
3. Add pasta to water when water is boiling. Cook until al dente.
4. Add sliced, frozen mango to a blender. Blend until homogenous.
5. Drain pasta. Mix with pesto, and onion/olive mixture.

Nutrition data for eating a little less than half of the the pasta and the entire smoothie:
[culled from nutrition facts on package or]

Calories: 1000
Total Fat: 21 g
Total Protein: 24 g
Total Carbohydrates: 78 g
Vitamins/Minerals with more than 10% dv: Vitamin A, Vitamin C, Vitamin B6, Copper, Thiamin, Niacin, Iron, Folic Acid, Riboflavin

The pasta and mango provide the vast majority of nutrients and the rest of the ingredients are mainly for flavor.