That’s all the information I have about Proyecto Gaia. The sixth annual Convergence there was amazing too.
Tomorrow I’m visiting Atitlán Organics outside of Tzunaná on Lake Atitlán here in Guatemala.
To those followers that I picked up while covering these permaculture projects, what kind of information are you most interested in?
Fried King Oyster Slices [with Borage Blossoms]:
This little appetizer had its illustration planned for a couple years now. Look at the publishing dates (and accompanying articles, linked):
King Oyster Mushroom - November 12, 2012
Borage Blossoms, Two - November 27, 2012
King Oyster Mishroom Slices - November 26, 2012
Fried King Oyster Slices - July 10, 2014
The delay on the final dish makes sense though. I had just started traveling. Drawing food with actual location information had a greater appeal than dishes I just encountered on the Internet.
It’s weird too, because I just ate a borage blossom for the first time two weeks ago here in Colombia of all places.
The king oyster mushroom pictured first is 1 of 30 mushroom illustrations on the Mushroom Collection print I made.
Sloshing is a problem with which anyone who has carried an overly full cup is familiar. Because of their freedom to flow and conform to any shape, fluids can shift their shape and center of mass drastically when transported. The issue can be especially pronounced in a partially-filled tank. The sloshing of water in a tank on a pick-up truck, for example, can be enough to rock the entire vehicle. One way to deal with sloshing is actively-controlled vibration damping - in other words, making small movements in response to the sloshing to keep the amplitude small. This is exactly the kind of compensation we do when carrying a mug of coffee without spilling. (Image credit: Bosch Rexroth; source)
fuckyeahfluiddynamics, you’re killing it lately.
Hydrophobic surfaces are great for creating some wild behaviors with water droplets, but they make neat effects with other liquids, too. The viscous honey in the first segment of this Chemical Bouillon video is a great example. Because the honey doesn’t adhere to the hydrophobic surface, the viscoelastic fluid does not maintain the form it had when drizzled on the surface. Instead, the honey contracts, with surface tension driving Plateau-Rayleigh-like instabilities that break the contracting ligaments apart to form nearly spherical droplets of honey on the surface. (Video credit: Chemical Bouillon)
From my friend Clare [pictured top] when she was just in Leticia:
"80km up river from Leticia is the Pueblo Puerto Nino. The community have "greened" their town with eco initiatives from daily cleaning the streets, having a no motor vehicle policy and powering all their electricity needs with an efficient generator. A great model of people power to improve their community in an economically poor region of Colombia. Now their success attracts eco-tourism not just for viewing Amazonas but as an example of sustainable living."
These folks feed their family with a garden in their swimming pool — and you can, too!
Read more here.
The Brazilian Jabuticaba tree (Plinia cauliflora) well and truly takes advantage of all the surface area on its trunk by growing its sweet, grape-like fruits all over.
* This syndrome of growing fruit on the trunk is called cauliflory, and is believed to have evolved to make fruit more accessible to gound based frugivorous animals. The fruits are a popular food for humans in South America, and have a wide variety of preparations and uses. (- Paxon)
Images: Bruno.karklis and Anderson S Silva (bit.ly/1sXHwip)