“Save The Bees.” by NTLB North Texas Light Brigade.
Photo credit: Linda Cooke – via BEE STRONG and SCOUT BEE
“Save The Bees.” by NTLB North Texas Light Brigade.
“Save The Bees.” by NTLB North Texas Light Brigade.
Photo credit: Linda Cooke – via BEE STRONG and SCOUT BEE
The controversial decision by some stores to stay open on Thanksgiving is not the first time holiday shopping has caused a Thanksgiving brouhaha. In fact the one in 1939 was MUCH worse!
In late October of 1939, President Franklin D. Roosevelt moved Thanksgiving up one week, believing that doing so would help bolster retail sales during one of the final years of the Great Depression. This led to much upheaval and protest, causing some to facetiously rename the holiday Franksgiving.
In August 1939, Lew Hahn, general manager of the Retail Dry Goods Association, warned Secretary of Commerce Harry Hopkins that the late calendar date of Thanksgiving that year (November 30) could possibly have an adverse effect on retail sales. At the time, it was considered bad form for retailers to display Christmas decorations or have “Christmas” sales before the celebration of Thanksgiving.
In keeping with a custom begun by Lincoln in 1863, U.S. Presidents had declared a general day of thanksgiving to be observed on the last Thursday in November. In late October of 1939, President Roosevelt decided to deviate from this custom and declare November 23, the second-to-last Thursday, as Thanksgiving that year.
The short-notice change in dates affected the holiday plans of millions of Americans. For example, many college football teams routinely ended their seasons with rivalry games on Thanksgiving, and had scheduled them that year for the last day in November; some athletic conferences had rules permitting games only through the Saturday following Thanksgiving. If the date were changed, many of these teams would play their games for empty stadiums or not at all. The change also caused problems for college registrars, schedulers, and calendar makers.
A late 1939 Gallup poll indicated that Democrats favored the switch 52% to 48% while Republicans opposed it 79% to 21%, and that Americans overall opposed the change 62% to 38%.
FDR’s declaration was not binding on the states, and each state government could independently determine when to cancel work for state (and in some cases, municipal) employees. Twenty-three states’ governments and the District of Columbia recognized the non-traditional date, twenty-two states preserved the traditional date on November 30, and the remaining three – Colorado, Mississippi, and Texas – gave holidays in both weeks.
In 1940, 32 states’ governments and the District of Columbia observed the earlier date on November 21, while 16 states chose what some were calling the “Republican” Thanksgiving on the 28th.
Unfortunately for Roosevelt, a 1941 Commerce Department survey concluded that the earlier date did nothing to increase sales. November of that year once again saw 32 states and the District of Columbia observing the holiday on the 20th, while the remaining 16 states did so on the 27th.
After three years of Thanksgiving chaos, Congress passed a law on November 26, 1941, designating the fourth Thursday in November of each year as Thanksgiving Day.
Recently it occurred to me that my knowledge of the origins of Thanksgiving in America was sketchy at best.
I had the simplistic schoolgirl belief that Thanksgiving originated in Plymouth, Massachusetts in 1621 when the English Pilgrims sat down with Squanto and a bunch of other Wampanoag Indians and had one great big happy feast.
I thought we Americans had merrily celebrated in the same way for the next 392 years or so, except with more football and fewer Indians.
Like most things in life, the real story is considerably more complicated.
To begin with, the idea of holding a feast of thanks for a good harvest was not something new. Many cultures throughout history have held feasts and banquets honoring their individual deities or simply being thankful for the bounty.
Then there are numerous other claims on the holiday. Texans claim that the explorer Coronado hosted the first thanksgiving in May of 1541.
Others believe that the “real” first Thanksgiving took place in St. Augustine, Florida in 1565.
ST. AUGUSTINE, Fla. —Forget the turkey, the silly Pilgrim hats and the buckles.
Forget Plymouth Rock and 1621.
If you want to know about the real first Thanksgiving on American soil, travel 1,200 miles south and more than 50 years earlier to a grassy spot on the Matanzas River in North Florida.
This is where Spanish Adm. Pedro Menendez de Aviles came ashore on Sept. 8, 1565. This is where he, 500 soldiers, 200 sailors, 100 civilian families and artisans, and the Timucuan Indians who occupied the village of Seloy gathered at a makeshift altar and said the first Christian Mass. And afterward, this is where they held the first Thanksgiving feast.
The Timucuans brought oysters and giant clams. The Spaniards carried from their ships garbanzo beans, olive oil, bread, pork and wine.
Virginians would tell you that the first ever “official” Thanksgiving on American soil took place in 1619 at Berkeley Plantation (a location which also lays claim to the perhaps-just-as-important distinction of being the site where Bourbon Whiskey was first distilled) along the James River in Tidewater Virginia.
The first actual mention of the word “Thanksgiving” in early colonial history was not associated with any of the events described above. The first time this term was associated with a a feast or celebration was in 1623. That year the pilgrims were living through a terrible drought that continued from May through July. The pilgrims decided to spend an entire day in July fasting and praying for rain. The next day, a light rain occurred. Further, additional settlers and supplies arrived from the Netherlands. At that point, Governor Bradford proclaimed a day of Thanksgiving to offer prayers and thanks to God. However, this was by no means a yearly occurrence.
The next recorded day of Thanksgiving occurred in 1631 when a ship full of supplies that was feared to be lost at sea actually pulled into Boston Harbor. Governor Bradford again ordered a day of Thanksgiving and prayer.
The truth is that many times when a group was delivered from drought or hardship, a day of prayer and thanksgiving would be proclaimed.
During the mid-1600s, Thanksgiving as we know it today began to take shape. In Connecticut valley towns, incomplete records show proclamations of Thanksgiving for September 18, 1639, as well as 1644, and after 1649. Instead of just celebrating special harvests or events, these were set aside as an annual holiday. One of the first recorded celebrations commemorating the 1621 feast in Plymouth colony occurred in Connecticut in 1665.
In 1782, near the end of the American Revolution, the Continental Congress issued a Proclamation of Thanksgiving to God for His deliverance of the newly independent Nation from her enemies.
The first Thanksgiving Day proclamation in the newly established constitutional Republic, was delivered by His Excellency, President George Washington in 1789, following the precedent set by the Continental Congress in setting the date on the last Thursday in November.
Finally, Thanksgiving Day became a permanent holiday in 1863, when President Lincoln issued the proclamation that set the precedent for its annual celebration:
There are a multitude of claims, then, as to what is the “real ” first Thanksgiving. But less important than which was first is the fact that throughout her history our Nation has sought to give thanks for the blessings and graces that have been bestowed upon her.
Joe Hoagland, left, pushes a canoe through a wild rice bed as 14-year-old Chris Salazar learns how to harvest the rice.
Harvest season is upon us, but in the U.S.’s northern lakes, it’s not just the last tomatoes and first pumpkins. Through the end of this month, canoes will glide into lakes and rivers for the annual gathering of wild rice, kick started with the popular Wild Rice Festival in Roseville, Minn., on Saturday.
Wild rice – an aquatic grass that bears a resemblance to the edible grain – has been the center of the Ojibway Indian diet and culture for centuries. It’s considered a gift from the Creator, according to Thomas Vennum, who wrote the book on it. According to legend, the Ojibway followed a prophecy to find the place where the food grows on the water, which was around Lake Superior, particularly in Minnesota.
The Ojibway gather wild rice by hand. Ricers went out two to a canoe, one with a forked push pole, and the other with a pair of wooden flails used to knock the rice into the boat. To protect the fields, Minnesota restricts the harvesting season and regulates boats and tools. Tribal harvesters manage themselves, and reservation waters are off limits to other ricers.
I grew up in 1950s Minnesota eating this nutty, earthy grain, and I didn’t realize that in other places, it was a rare treat. But in the 1960s, scientists and businessmen tamed the wild rice, grew it in paddies and harvested by machine. Thirty years later, less than 10 percent of the world’s wild rice was gathered by hand. Unlike the irregular, light brown lake rice, cultivated rice is almost black and uniform in size and shape.
But “cultivated” is a swear word on the reservation. Wild rice is a source of income for the Ojibway, and the cheaper paddy rice dropped the price. There are also other concerns like mining, dams, and inclement weather. This year, severe flooding drowned much of the crop.
Processing — or finishing — lake rice is hugely labor intensive. First, it’s parched, or roasted, over a fire. Then it’s hulled and winnowed. This can involve dancing the rice in a pit. But there have been a few mechanical advancements.
Bruce Savage has been finishing rice since he was 16. He’s now 50 and is called “the young guy” because rice finishing is a dying art. He finished 15,000 pounds last year at his home on the edge of the reservation. Rule of thumb? 100 pounds per person.
His friend Rick Smith, who works with American Indian youth at the University of Minnesota, explains, “Rice is very spiritual for us. That’s why we came here.”
It’s a cold, rainy and generally gloomy Saturday in Cincinnati. I’ve managed to get a few errands done, but all I want to do is curl up and keep warm. Maybe do a bit of needlepoint…
Then there appeared a bright spot – the blooming of a spectacular Autumn-colored dinner plate dahlia!! It loves the miserable weather. A gorgeous reminder that even a dark and damp Fall day can be beautiful!!
Tonight’s full moon is a Blue Moon — it’s also the Full Sturgeon Moon, the Full Red Moon, the Green Corn Moon and the Grain Moon.
This full moon qualifies as a Blue Moon because it’s the third full moon in a season with four (most seasons have only three). The moon’s extra names come from traditional monikers for the full moon of a given month. A few hundred years ago, Native American tribes in what’s now the northeastern United States kept track of seasons by ascribing particular names to each full moon. Later, European settlers added their own names for the full moons to the lexicon.
The annual August full moon has come to be known as the Full Sturgeon Moon, because the large fish called sturgeon can most easily be caught at this time of year. The name came from tribes who caught this fish in bodies of water such as the Great Lakes and Lake Champlain.
Another name for this month’s full moon is the Full Red Moon, because the weather and atmospheric conditions during this season can often make the moon look reddish when it rises through a haze.
And finally, because crops grow tall at this time of year, this month’s moon is sometimes called the Green Corn Moon or the Grain Moon.
Blue Moons don’t happen too often, which is why the phrase “once in a Blue Moon,” has sprung up to mean only very rarely. After tonight’s event, the next Blue Moon isn’t set to occur until 2015.
The bats are back!! It’s been years since I’ve seen so many in the night skies !!
I first noticed the frisky flyers a few evenings ago. It’s been a wet summer, and mosquitoes, the bats’ favorite treat, are in abundance.
My next door neighbor was worried the bats were eating my bees, but I assured her that they prefer smaller and less prickly prey. If they eat a few bees, it’s no real loss. And we could do with a LOT fewer mosquitoes!!
This is good news because bats (specifically the “Indiana bats”) are an endangered species in Ohio.
The Indiana bat was listed as endangered in 1967 due to episodes of people disturbing hibernating bats in caves during winter, resulting in the death of large numbers of bats. Indiana bats are vulnerable to disturbance because they hibernate in large numbers in only a few caves (the largest hibernation caves support from 20,000 to 50,000 bats). Other threats that have contributed to the Indiana bat’s decline include commercialization of caves, loss of summer habitat, pesticides and other contaminants, and most recently, the disease white-nose syndrome.
Indiana bats are found over most of the eastern half of the United States. Almost half of them hibernate in caves in southern Indiana. The 2009 population estimate was about 387,000 Indiana bats, less than half as many as when the species was listed as endangered in 1967.
Indiana bats are quite small, weighing only one-quarter of an ounce (about the weight of three pennies) although in flight they have a wingspan of 9 to 11 inches. Their fur is dark-brown to black. They hibernate during winter in caves or, occasionally, in abandoned mines. During summer they roost under the peeling bark of dead and dying trees. Indiana bats eat a variety of flying insects found along rivers or lakes and in uplands.
White nose syndrome (WNS) is an illness that has killed over a million bats since 2006 when dead and dying bats, with the distinctive “white nose,” were first observed. “White nose” refers to a ring of white fungus often seen on the faces and wings of affected bats. First observed in a cave in New York in February 2006, white-nose syndrome has spread from New York caves to caves in Vermont, Massachusetts, Connecticut, New Hampshire, New Jersey, Pennsylvania,
So why should we care?
Bats are essential to the health of our natural world. They help control pests and are vital pollinators and seed-dispersers for countless plants. Yet these wonderfully diverse and beneficial creatures are among the least studied and most misunderstood of animals.
Centuries of myths and misinformation still generate needless fears and threaten bats and their habitats around the world. Bat populations are declining almost everywhere. Losing bats would have devastating consequences for natural ecosystems and human economies. Knowledge is the key. Bat Conservation International has been combining education, research and conservation to protect bats worldwide since 1982.
The more than 1,200 species of bats – about one-fifth of all mammal species – are incredibly diverse. They range from the world’s smallest mammal, the tiny bumblebee bat that weighs less than a penny to giant flying foxes with six-foot wingspans. Except for the most extreme desert and polar regions, bats have lived in almost every habitat on Earth since the age of the dinosaurs.
Bats are primary predators of night-flying insects, including many of the most damaging agricultural pests and others that bedevil the rest of us. More than two-thirds of bat species hunt insects, and they have healthy appetites. A single little brown bat can eat up to 1,000 mosquito-sized insects in a single hour, while a pregnant or lactating female bat typically eats the equivalent of her entire body weight in insects each night.
Almost a third of the world’s bats feed on the fruit or nectar of plants. In return for their meals, these bats are vital pollinators of countless plants (many of great economic value) and essential seed dispersers with a major role in regenerating rainforests.
So, bats are the honey bees of the night. I’m celebrating their return to the Cincinnati skies!!
One of the many great things about Farmers’ Markets is that you can find unprocessed honey, also known as raw honey, for sale. Most of the honey sold in grocery stores has been pasteurized and sometimes even blended with cane sugar or corn syrup. However, raw honey is naturally antiseptic and does not need pasteurization.
People have been using raw honey for its health benefits for millennia. Raw honey contains pollen, enzymes, antioxidants and many other beneficial compounds that researchers are just beginning to discover. These compounds largely disappear during processing. The general rule is the darker the raw honey, the more nutritious it is.
Recent research supports the theory that local honey– obtained as close as possible to where you live–may help build an immunity to seasonal allergies. Honey made by bees in the vicinity of an allergenic plant will contain tiny amounts of pollen from that plant. This honey will act as a sort of vaccine if taken in small amounts–a few teaspoons per day–for several months, and can provide relief from seasonal pollen-related allergies.
Raw honey contains powerful cancer-fighting antioxidants, while pasteurized honey does not.
Raw honey contains many enzymes that can help some people digest food more easily so it may also help treat ulcers and diarrhea.
Vitamins and Minerals
The nutrient content of raw honey varies (darker honey is more nutritious), but a 1-ounce serving contains very small amounts of folate as well as vitamins B2, C, B6, B5 and B3. Minerals including calcium, copper, iodine, iron, magnesium, manganese, phosphorous, potassium, selenium, sodium and zinc are also found in raw honey.
Wound and Skin Care
Honey has anti-microbial, anti-inflammatory, anti-fungal, and antiseptic properties. It is used by the medical profession to treat wounds, burns, and various other skin conditions including acne.
Honey is also useful in treating upper respiratory infections. Studies have shown that a small dose of raw honey was more effective than an over-the-counter cough treatment. Be sure not to give any honey, either raw or treated, to a child under the age of 12 months.
Blood sugar regulation:
Even though honey contains simple sugars, some researchers believe it does not affect the body in the same way as white sugar or artificial sweeteners. Honey’s exact combination of fructose and glucose may actually help the body regulate blood sugar levels.
In addition to its health benefits, it is a scientific fact that cooking with honey makes food taste better. Honey contains gluconic acid, a completely safe and natural flavor enhancer. According to the National Honey Board, honey “balances and enhances the flavor profiles of other ingredients used in a recipe.”
A little honey makes everything better!
Summer is upon us and I want to wish you all a Happy Memorial Day !
For many of us Memorial Day marks the beginning of summer, a time to gather with friends and family and enjoy the inaugural summer barbeque. We should also take time to remember the true meaning of Memorial Day: the remembrance of all who have died in the service of their country.
General John Logan observed the first Memorial Day in the horrible aftermath of the Civil War in 1868 by placing flowers on the graves of Union and Confederate soldiers who died in battle. This symbolic act demonstrated that Memorial Day is not about division, but rather reconciliation as a nation and remembrance for all military personnel who gave their lives fighting for what they believed was best for our country. Only God knows which side was in the right, if either truly was.
When I was a child, Memorial Day was known as Decoration Day, and we all wore paper poppies. The poppies memorialized those who died in the First World War.
After presiding over the funeral of a friend and fellow soldier during the First World War, Lieutenant Colonel John McCrae penned the poignant poem: In Flanders Fields:
In Flanders fields the poppies blow
Between the crosses, row on row,
That mark our place, and in the sky,
The larks, still bravely singing, fly,
Scarce heard amid the guns below.
We are the dead; short days ago
We lived, felt dawn, saw sunset glow,
Loved and were loved, and now we lie
In Flanders fields.
Take up our quarrel with the foe!
To you from failing hands we throw
The torch; be yours to hold it high!
If ye break faith with us who die
We shall not sleep, though poppies grow
In Flanders fields.
This Memorial Day may we not only honor those who paid the ultimate sacrifice for our nation, but for all nations. Political, religious, and cultural differences may divide us, but our belief in Something Greater unites us.
This Memorial Day please take a moment to honor fallen soldiers all over the world and appreciate their ultimate sacrifice no matter what their creeds or political beliefs.
And let us pray for the grace to understand and forgive.
About a decade ago I started beekeeping. I followed the instructions in Beekeeping for Dummies and used wired wax foundation. Everything worked beautifully.
My bees loved the wax foundation. The colony built up quickly. It was easy to extract the honey. So why didn’t I leave well enough alone?
The answer is I’m kind of lazy. Wax frames are very labor intensive. I have to assemble the wooden frames (using a hammer and nails!) and carefully fit the delicate wax inside it without tearing it. Pre-assembled plastic frames are much easier to use.
Last year I noticed that my hive with plastic frames wasn’t building up as quickly as my old hive had. Of course, I blamed it on my bees.
This year was worse! My new bees completely refused to build comb on the plastic frames and built inside the roof top feeders instead!! I spent Tuesday afternoon cleaning burr comb out of the feeders and replacing plastic frames with wax ones…
The good news is that I’m pretty sure my bees are okay, no thanks to me.
I’ve heard that some bees prefer the plastic frames, but not mine. From now on, I’m going to stick with what works. If it isn’t broken, I’m not going to try to fix it!