
-- Posted from my iPhone









Today I got the wonderful news that I have been selected as a Fellow with the Royal Geographical Society. The Society was founded in 1830 as an institution to promote the advacement of geographical science. It's an honor I'm really excited about and will use the affiliation to promote the conservation and ecotourism projects with whom I'm working.

I decanted and tested the vin de noix (green walnut wine) that I wrote about in August, after gathering green walnuts in New Mexico and trying an ancient European recipe for a fortified summer wine. The wine is deep, dark walnut-brown with a hint of red . . . the aroma is wonderful: warm, spicy. And the taste? Very nice, not at all bitter and only a tiny bit astringent. A delicious, rich aperitif with hints of citrus and spice. I decided to stop the steeping now and bottle this batch. A fun and successful experiment.

In the deserts of the Americas you might notice that the prickly pear cactus plants (genus Opuntia) sometimes are covered with what looks like white spit-wads. If you look closely, or touch one of the deposits, it's silky white web-like material. This is actually a protective covering of a little insect called a cochineal (Dactylopius sp.), which is a parasitic scale insect. The insect itself is tiny, about 3-4 mm across; their bodies contain carminic acid, which is a vivid purple-red color - presumably nasty-tasting to discourage predation. If you even gently bump one of them, they ooze this red liquid, which instantly will dye your finger.
You can see the bright magenta color. I did some research, because I had initially read that the color they produced was red-red, as in the British redcoats, and in Betsy Ross' flag. The original dye preparation involved adding an acid, so I added a little vinegar to a bit of cochineal liquid, and voila, it turned a rich red.