So we’ve been having a bit of a debate in the office because we wanted to do the headline “Local man gives up sugar for 12 minutes” but then overdoing the “local man” trope is a bit male-centric, so we considered “Local woman” but then that sounds like we’re typecasting women so that wasn’t great either, but I think we’ve finally found a worthy compromise:
Studies show that approaching youth with a bystander-intervention model is actually a lot more effective for reducing sexual assault, and it is also more enthusiastically received than programs that bill themselves as anti-rape.
We can tell youth that they are basically “rapists waiting to happen” (anti-rape initiative), or we can tell them that we know they would intervene if they saw harm happening to someone and we want to help empower them to do that (bystander intervention). The kids jump in with both feet for the latter! It was amazing to see children (and young boys in particular) excited to do this work and engage their creativity with it. Also, studies show that not only do they go on to intervene, but they also do not go on to sexually assault people themselves. Bystander intervention also takes the onus off the person being targeted to deter rape and empowers the collective to do something about it. It answers the question in the room when giggling boys are carrying an unconscious young woman up the stairs at a house party, and people are not sure how to respond and are waiting for “someone” to say or do something.
Richard M. Wright, “Rehearsing Consent Culture: Revolutionary Playtime” in the anthology Ask: Building Consent Cultureedited by Kitty Stryker
This is also, btw, how the US drastically reduced drunk driving in the US. Telling people they shouldn’t drive when intoxicated made absolutely zero difference. A slogan-and-ad-campaign for “Friends don’t let friends drive drunk!” changed drinking culture. Going after the bystanders is quite often the most effective thing to do in any social change.
I lent my mom a book before I read it and apparently right at the beginning they tell a true story about all our chestnut trees dying and it made my mother SO DEPRESSED that she couldn’t sleep and now she’s been researching chestnut trees for the past half hour looking sick
She’s right!!
Chestnut trees used to define forests in the South – some estimates say about ¼ trees was a chestnut tree. And they were huge! Growing more than 100 feet tall (with trunks more than 10 feet in diameter), they were called the “redwoods of the East.” They were a characteristic food source of the South, too. A mature chestnut tree can produce upwards of 50 lbs of nuts a year – many of these were gathered and eaten by poor families, or turned into chestnut flour and used to make “poor man’s bread.”
But, at the beginning of the 20th century, a fungus called the blight was brought over from Asia. Over the next 50 years, every single American Chestnut was infected and died. While some root systems are still alive, they’re considered functionally extinct.
People cut down huge areas of forest trying to prevent the spread of the blight and save the trees – but they failed. And now several generations have never even known the chestnut tree. We don’t even know enough to miss them.
But now, with advances in genetic technology, the chestnut trees may be coming back! Through a group scientific effort led by the American Chestnut Foundation, researchers have created a “transgenic American chestnut tree with enhanced blight tolerance” called Darling 58. Darling 58 is genetically modified to be able to coexist with the blight.
Darling 58 American chestnuts are currently being reviewed by the USDA-APHIS, EPA, and FDA. But researchers hope to be able to reintroduce them soon – one huge step towards restoring our forests.
You can follow the chestnut trees’ progress (and request a Darling 58 tree when they’re available) at https://acf.org/ .
Thank you I’m gonna share this chestnut revitalization news with her!
A doctor saying “Good news! Your labs look great” is like if you were watching a cop show and the chief walked in like “Great news, everybody! The best news! The killer is still at large and we have no leads.”
is there anyone out there with a nyt cooking subscription
will they send me the chamomile tea cake with strawberry icing recipe
This buttery, chamomile tea-scented loaf is a sweet pop symphony, the Abba of cakes. A pot of flowery, just-brewed chamomile isn’t required for drinking with slices of this tender loaf but is strongly recommended. In life and in food, you always need balance: A sip or two of the grassy, herbal tea between bites of this cake counters the sweetness, as do freeze-dried strawberries, which lend tartness and a naturally pink hue to the lemony glaze. This everyday loaf will keep on the counter for 3 to 4 days; be sure the cut side is always well wrapped.
Ingredients Yield: One 9-inch loaf
½ cup/115 grams unsalted butter 2 tablespoons/6 grams chamomile tea (from 4 to 6 tea bags), crushed fine if coarse 1 cup/240 milliliters whole milk Nonstick cooking spray 1 cup/200 grams granulated sugar ½ teaspoon coarse kosher salt 2 large eggs 1 large lemon 2 teaspoons baking powder 1 teaspoon pure vanilla extract 1½ cups/192 grams all-purpose flour 1 cup/124 grams confectioners’ sugar ½ cup/8 grams freeze-dried strawberries
Preparation
Step 1
In a small saucepan, melt the butter over medium heat. Add 1 tablespoon chamomile to a large mixing bowl. Pour the hot melted butter over the chamomile and stir. Set aside to steep and cool completely, about 1 hour. Step 2
Use the same saucepan (without washing it out) to bring the milk to a simmer over medium-high heat, keeping watch so it doesn’t boil over. Remove from the heat, and stir the remaining 1 tablespoon chamomile into the hot milk. Set aside to steep and cool completely, about 1 hour. Step 3
Heat oven to 350 degrees. Grease a 9-by-5-inch loaf pan with the nonstick cooking spray and line with parchment paper so the long sides of the pan have a couple of inches of overhang to make lifting the finished cake out easier. Step 4
Add the sugar and salt to the bowl with the butter, and whisk until smooth and thick, about 1 minute. Add the eggs, 1 at a time, vigorously whisking to combine after each addition. Zest the lemon into the bowl; add the baking powder and vanilla, and whisk until incorporated. Add the flour and stream in the milk mixture while whisking continuously until no streaks of flour remain. Step 5
Transfer the batter to the prepared pan and bake until a skewer or cake tester inserted in the center comes out clean (a few crumbs are OK, but you should see no wet batter), 40 to 45 minutes. Cool in the pan on a rack for 30 minutes. Step 6
While the cake cools, make the icing: Into a medium bowl, squeeze 2 tablespoons juice from the zested lemon, then add the confectioners’ sugar. Place the dehydrated strawberries in a fine-mesh sieve set over the bowl and, using your fingers, crush the brittle berries and press the red-pink powder through the sieve and into the sugar. (The more you do this, the redder your icing will be.) Whisk until smooth. Step 7
If needed, run a knife along the edges of the cake to release it from the pan. Holding the 2 sides of overhanging parchment, lift the cake out and place it on a plate, cake stand or cutting board. Discard the parchment. Pour the icing over the cake, using a spoon to push the icing to the edges of the cake to encourage the icing to drip down the sides dramatically. Cool the cake completely and let the icing set.
