This post was inspired by a recent discussion of casual racism in icebreakers. Most of the people I work with have had to deal with corporate get-togethers and company team-building events. Icebreakers are a common form of bonding used in these scenarios, and food is a popular topic for icebreaker questions. So, I thought it would be a perfect topic for this blog.
It is common to ask about what each person eats. This can become a delightful exchange of familial and cultural traditions and enhance group cohesion, or it can create an exclusionary racist environment. Unfortunately, far too often it devolves into the latter, with the majority being asked, “What do YOU eat,” and, say, a Hawaiian being asked, “And what do HAWAIIANS eat?”
What? As a Native Hawaiian I speak for the dietary preferences of all Hawaiians? Let me have the same respect for my individuality as you give the rest of the people in the group.
How would you like it if I said, “Kanani, what do you like to eat for breakfast?” “Mei Li, what do you like to eat?” “Jin Huei, what do you like to eat?” “Fred, what do Americans eat?”
The questions used by the group moderator will set the tone, and so should be chosen with care. Always focus on the individual and connection, rather than exclusion. Shun stereotypes.
It is hurtful when a question is framed one way for the majority of the students, and differently for minority students, who often are POC. When they are required to answer a question which is different from that of their majority group peers, it identifies them as outside the group. It demonstrates that the group does not consider them individuals, but as an interchangeable units in a stereotype of their presumed culture. This is hurtful and demeaning.
How the moderator responds to the answers also is important. When replying to the answer, never, ever call another person’s foods “strange,” “odd,” “weird,” or by any other demeaning terms. Every culture has food preferences that are strange to other cultures. But in most cultures, people are taught to be polite and not announce that they think the food of other people is disgusting.
Please be sure to phrase your questions with care, and to be inclusive.
Some suggested questions:
“What is your favorite food memory from childhood? Since becoming an adult?”
“When you are away from home, what food do you most miss? Why?”
“What is your favorite comfort food? Why?”
“What is your favorite meal to prepare? Why?”
“If you were a fruit or vegetable, which would you be? Why?”
“Do you post meals to social media? Why?”
“Do you have a signature dish you take to potlucks or prepare for friends? What is it? How did you learn it? Would you share the recipe?”
“Do you prefer to cook or eat out? Why?”
As you can see, all of these questions are inclusive and allow the answerer latitude in answering so the group can learn more about each individual.
Before asking the first question, you may wish to preface the exercise with something like the following:
“Everyone has their own favorite foods, and what we enjoy is based on all of our previous experiences growing up, eating with family and friends, and what has been available to us. The fact that we are gathered here means that the food we ate gave us the strength and energy to come this far on each of our journeys. Let’s share a little about the amazing gifts of this planet that literally made us into the people we are today.”
My late mother would pretend to whimper if anyone so much as suggested the slightest possibility that there might not be a Santa Claus. This she did well into my 50s.
But, at the same time, I did not have a specific belief in a jolly fat man in a red suit.
My mother used to love to tell this story about my own adamantine belief in Santa Claus / Sinterklaas / Father Christmas / et al.
Saint Nickolas
One day in December, during Show and Tell at Chabot Elementary School in Oakland, California, one of my schoolmates announced that there was no such person as Santa. I took umbrage at this blasphemy, but was informed by my teacher that my schoolmate was correct. Biting my words and biding my time, I waited for recess. I slipped out the school gates and ran all the way home. I sneaked into the house (one could climb on the garage roof and enter through the kitchen window) and went to the library (it was one of those lovely old Victorian Berkeley homes with lots of rooms for every purpose), extracted from the encyclopedia the volume containing Saint Nicholas, and ran back to school.
As the school was 1.7 miles from home I missed some class time, causing no small consternation among the staff, but managed to return in time to blend in with the students returning from lunch break to the classrooms.
As soon as we all were settled back at our desks, I marched up to the front of the room, encyclopedia volume in hand, and proceeded to read from the article on St. Nicholas. I then repeated what my mother had taught me.
Jaroslav Čermák (1831 – 1878) – Sv. Mikuláš
“Saint Nicholas was from the country we now call Turkey. He died a long time ago, but he was a good man who cared about children and other people. It made him sad when people did not have enough to eat or to take care of themselves, and he knew how important it is to get something special every once in a while. So, while he was alive he did his best to take care of people and never expected anything in return.
“People who believed the way he did started to copy him. Gradually even people who lived far away were copying him. Even after he died, people continued to copy his practice of giving gifts to others without expecting anything in return.
“As time went on, even people far, far away in different countries started copying him. Since the people in different countries speak different languages, they said his name in different ways. That’s why we have so many different names for him today. And since people in different countries dress differently and have different customs, that’s why he looks different in all the different pictures. Nobody knows what he really looks like except that he was a Greek man who was born in what is now Turkey.
“But it doesn’t matter, because the important thing is the lesson he taught about giving without expecting anything back.
“We all can keep the spirit of Saint Nicholas alive by copying him. Any time we do something nice for someone just to make them happy we become Santa Claus. , And getting to be part of making someone happy is the best present we can give to ourselves.”
I don’t really remember this, but my mother swore it was true. I do know that for some reason most of my teachers were surprisingly indulgent toward me, and allowed me to get away with things no one else could.
Remember, books make wonderful gifts!
Looking for a Christmas mystery? The Blue Carbuncle is the only canon Sherlock Holmes mystery set at Christmas time. If you would like a Hawaiian take on it, I invite you to read my pastiche, Ka Pōhaku Makamae.
I was so excited to see our beloved poke (pronounced POH-keh) being recognized internationally with its own holiday on 28 September, and then soooo disappointed when I read the article. As it turns out, there is a website that, for $5000, will create a holiday for your industry and promote it.
No, in Hawaiʻi, we do not call poke a “chop.” And no, we did not make poke part of Hawaiian culture “in the spirit of aloha.” And the dish was not specifically made as a snack with which to greet guests. It’s a yummy meal we make for ourselves, and also might share with guests.
“Poke” translates to English as to cut something crossways into pieces, or to press something out, as in pressing ʻopihi out of its shell or to press the gut-sack out of an ʻopihi. It also can be a bite-sized piece of something.
Despite the claims of certain websites, poke was eaten in Hawaiʻi long before the 1970s. Much like the term “lūʻau” (leaf of the taro plant, an important food at Hawaiian meals) in the 18th century was used as slang for an ʻaha ʻāina and eventually came into common use, so “poke” as the name of the dish probably originated as a slang term, since the fish is cut crosswise into bite-sized pieces to make the dish. No one really knows when it came into common use, but my late mother claimed to be familiar with it in the 1950s.
“O ka ino ke kumu i nele ai o Ulakoheo i ka ia i keia mau la. Aohe ohuohu pono o na papakaukau, o ke kamano no kahi ia ano mahuahua iki i keia mau la, aka, oia no ke kamaaina o ka makeke. Ua ike iho makou i ke kamano maikai loa ma kahi o McCandless ma, Ma kanela ma, ke kuai liilii ia nei no hoi, nunui no ka poke o ka hapawalu me ke ko, ki, palaoa, a me na mea ai maikai e ae no hoi, a he makepono loa ke kumukuai, aka, na oukou no nae e hele e ike maka no oukou iho.“
Nupepa Kuokoa, Buke 5, Helu 11, 17 Malaki 1866
The article says that despite the storms making it hard to catch fish, there is plenty of salmon poke (pieces) available at McCandless Store for an inexpensive price.
Dishes related to poke are iʻa maka (raw fish), iʻa lomi (massaged fish), and iʻa palu (fermented fish).
Lomilomi salmon became popular in the whaling era when Hawaiian people would use the imported salt salmon (mentioned in the above newspaper article), rinse out the salt, cut it up, and lomilomi (massage) it with limu (seaweed), tomato, and onion. It remains a popular dish.
Here is Geraldine’s favorite poke recipe. It’s from the 1950s, when she was married to my father. Notice that unlike more traditional versions, there is no limu (seaweed). That is because at the time it was impossible to get limu kohu, līpoa, wāwaeʻiole, ʻakiʻaki, or even ogo seaweeds in Oakland, California, where they lived. But, being desperate for flavors from home, she and my father came up with this recipe.
Poke, like lomilomi salmon and sashimi, is raw fish. It should be make with sushi or sashimi grade fresh, fresh, fresh ahi tuna (which unfortunately is very expensive). This recipe calls for a pound of tuna. This is a recipe about which you do not have to be precise. Add what you like in what proportions you like. You can only afford half a pound, fine; add a bit less of the other ingredients as well. You’re feeding a gang, great; add more.
1 or 2 green onions, finely chopped, including the greens
1 teaspoon sesame oil, or to taste
1 teaspoon grated fresh ginger root, or to taste
1 or 2 small hot chilies, seeded and minced very finely, or to taste
1 teaspoon toasted sesame seeds *
1 teaspoon roasted and finely chopped kukui nuts (if kukui is not available, substitute macadamia nuts)
Hawaiian salt or rock salt to taste
Bok choy
Ice
Combine all ingredients in a large bowl, cover and refrigerate until thoroughly chilled. to serve, shred Bok choy finely, like cabbage for coleslaw and line a serving dish with it. Pile the chilled poke onto it. Place the serving dish on another dish filled with cracked ice. Serve with chopsticks. This is usually considered a “pūpū,” or appetizer.
* To toast sesame seeds, place them in a small dry skillet over medium heat and stirring frequently, toast for 2 to 3 minutes or until golden brown. Watch closely as they burn easily.
Poke Bowl
A poke bowl is a wonderful example of Hawaiʻi fusion cuisine. It takes the Japanese concept of chirashizushi, literally “scattered sushi” and pairs it with Hawaiian poke. A poke bowl is simply a bowl of sushi rice topped with poke. That’s it. Youʻre welcome.
This old time recipe is typical of the fare gracing the table at harvest time. Haymaking was heavy and hard work, producing prodigious appetites, particularly when you consider that the harvesters worked from sunup to after sunset. It was essential to get the hay in before the rains came. This hearty dish could be left on the back of the stove to cook, leaving overworked hands free to prepare breads, pies, cakes and other item needed for the harvest-time table.
1 beef roast (3 to 4 pounds if boneless, 4 ½ to 5 pounds, bone in)
2 tablespoons minced fresh thyme
2 tablespoons dry mustard powder
2 tablespoons salt
1 tablespoon fresh coarse ground black pepper
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
2 tablespoons paprika
3 tablespoons sugar
¼ cup all-purpose flour
3 or 4 strips of bacon, diced, or about a cup of diced bacon scraps
2 to 3 medium potatoes, peeled and cut into one inch chunks
10 to 12 small boiling onions, peeled
About ½ pound of small button mushrooms
Salt and fresh, coarse ground black pepper to taste
¼ cup chopped fresh parsley
Pre-heat the oven to 325°. Mix the thyme, mustard, salt, pepper, nutmeg, cinnamon, paprika, sugar, and flour together and rub into all sides of the beef, massaging it well to work it into the meat. Leave sit for at least an hour. In a large heavy ovenproof dish with a tight fitting lid, gently sauté the bacon over a moderate heat until it releases most of its fat. Do not allow to become crisp. Add the diced onions, carrots, and celery and gently sauté until evenly coated with the bacon fat and soft but not browned, two to three minutes. Remove from the pot with a slotted spoon and set aside.
Place the beef in the pot, turn the heat up and sear, (brown) the meat on all sides. Return the sautéed vegetables to the pot. Pour in the broth and add the bay leaves. Put the pickling spice in a large tea ball or tie them in a square of cheesecloth and add to the pot. Cut a circle of brown paper from a grocery bag that is about an inch larger than the opening of the pot. Rub it with oil on both sides and lay on top of the pot, pushing the edges down so that they do not hang over the edge of the pot. Cover with a tight fitting lid and place in the oven. Leave undisturbed two and one-half to three hours. Remove the lid and paper and test for doneness. The meat should be fork tender. Place the carrots, parsnip, potatoes, boiling onions and mushrooms around the meat, return the lid and cook for another thirty minutes or until the vegetables are tender. Remove the meat and vegetables to a serving plate. Skim off as much fat as possible from the pan juices. Taste and adjust the seasonings with salt and pepper. Stir in the parsley and serve in a separate dish to be spooned over each serving.
In the northern hemisphere, the full moon nearest the Autumn Equinox, usually around September twenty first, rises earlier than it does the rest of the year. This fortunate occurrence made it possible for the harvesters to work late into the night, therefore making the race against the rains a bit easier; and so it was called “The Harvest Moon.”
Almost all soups, and in fact many other dishes are far better if made with stock instead of water. Stock, be it meat, bird, fish or vegetable is an easy thing to make. No recipe is really needed. Most kitchens in earlier days kept a pot on the back of the stove into which went all meat and vegetable scraps and trimmings. Covered with water, this was kept simmering through the day and provided a ready supply of tasty liquid to be used as the base for soups, stews, sauces and even just dished up as a soup on its own. The meat, fish and bird may be the trimmings of fresh meats or the bones and scraps of already cooked meats.
A warning; although it is feasible to combine the trimmings of meat and poultry, fish and seafood should be kept on their own. I also never add beets in any form. They taste fine but they turn the entire pot an unpleasant color. Onion skins on the other hand, help brighten the color of the pot to a wonderful gold. The following recipe is just a guideline. You should feel free to use whatever ingredients you happen to have at hand. If you have access to an ethnic market you will be able to find things appropriate for making stock than you are likely to in the standard supermarket chain.
Things that make excellent stock are:
Chicken giblets, backs, necks, and feet
Ox tail
Breast of lamb
Lamb shanks
Pigs feet
Other meat bones available at the market (If you are using large meat bones have the butcher cut them up for you)
Appropriate things for making fish stock are:
Any fish scraps, bones and skins
Fish heads when available
Shrimp and prawn shells
Crab shells
Basic Stock
Makes about four quarts
Approximately two pounds or more of meat, poultry or fish trimmings and bones (these may be raw or cooked)
2 to 3 onions, coarsely chopped
6 to 8 cloves of garlic, squashed
2 stalks of celery, coarsely chopped
2 or 3 carrots, coarsely chopped
1 leek, if available, coarsely chopped and well washed
1 parsnip, coarsely chopped
1 tablespoon of mixed dry herbs, or sprigs of favorite fresh herbs
1 or 2 bay leaves
6 quarts of water
Method 1:
Put all ingredients into a pot large enough to hold them comfortably, bring to a boil, then reduce heat to a simmer, cover and continue to simmer for one and one-half to two hours or until you have a tasty liquid. Strain and allow to cool. Then skim off the fat that has risen to the top and discard. Store the stock in the refrigerator or freezer.
Method 2:
Although the above method is easy and perfectly adequate, you will get more bang for your buck if you do the following:
Put two to three tablespoons of olive oil into a large, heavy pot and add all the meat, poultry or fish. Cook over a medium heat, stirring frequently to prevent scorching until all is well caramelized (a rich brown but not singed) on all sides. Add the herbs and chopped vegetables and continue to cook until the vegetables are soft and somewhat browned. Then add the water, bring to a boil. Boil for two to three minutes, then reduce heat to maintain a simmer, cover and cook for one and one-half to two hours. Strain and cool. When cool, skim off any fat that has risen to the top and store.
Stocks will keep for about a week in the refrigerator and for several months in the freezer. I often pour stock into ice cube trays, freeze and then store these little flavor cubes in zip-lock bags to use when I want just a bit of stock to add flavor to a dish.
If you are going to want a clear broth to serve or to use in an aspic, you will need to clarify it.
On occasion you may wish to have a stock that is crystal clear and sparkling. This is useful if you are going to serve a clear broth or use the broth to make aspic. The process is not difficult.
1. Strain the broth, stock or bouillon through clean, soft muslin or several layers of cheese cloth.
2. Allow the broth to become completely cold.
3. Remove as much fat as possible.
4. Beat and egg and whisk into the cold stock.
5. Return the stock to the stove and over a very low heat, allow the stock to heat. Do not allow to even simmer. As the stock heats the egg will congeal and float to the top, bring with it any particulate matter. Allow to cool again.
6. Very gently, pour the stock through cheese cloth or muslin. The stock will now be quite clear.
7. If your stock had a lot of particulate matter in it you may need to do the process again to achieve a crystal clear stock.
When we read old European stories, fairytales, and fables and “corn” is mentioned, it’s probably not the American maize the teller was meaning. In Old English, “corn” was the seed of any cereal plant, usually the one grown in the area of which one was speaking.
The word comes from the Proto-Germanic kurnam, “small seed, ” which also is the source of the Old Frisian and Old Saxon korn “grain,” Middle Dutch coren, German Korn, Old Norse korn, Gothic kaurn, all ultimately from the root *gre-no (grain). The Old English word referred to “grain with the seed still in” (as in barleycorn) rather than a particular plant. The American maize was called “Indian corn” around the 1600s, and eventually American English dropped the adjective.
Maize: (a) Lower part of the plant (b) top of plant with male inflorescense (c) middle of plant with female inflorescenses (d) ear/cob: (1) two pollen grains of a male inflorescense (3, 4) female flowers (5) female flowers with stigma (6) fruit bottom view (7) fruit side view (8) fruit cross-section views Franz Eugen Köhler, Köhler’s Medizinal-Pflanzen , Wikipedia
The story of maize cultivation begins some 9,000 years ago in Mexico. The large yellow ears so common today did not exist then, but a wild grass called teosinte did. The ears of teosinte are the size of a child’s finger, each one bearing a few hard kernels. But those kernels can be eaten. And the people of that time learned to cultivate them and select for desired characteristics.
As people migrated across the Americas they took teosinte and its descendants with them to eat and to cultivate. By 5100 BCE maize was cultivated as far north as Tabasco. Fossilized pollen evidence shows forest clearing around 5100 BCE along the banks of the Grijalva River delta for the purpose of growing maize.
Maize was included in the items Christopher Columbus took back to Europe and was cultivated there. Other Europeans who arrived later sent other varieties home which also were cultivated. Soon maize was a product of trade and spread throughout the world.
For those wondering why there are so many traditional Chinese dishes which use this American grain, maize was introduced to China by 1500, thriving where rice did not grow well, and contributing to the 18th century population boom.
Many varieties of maize are now grown throughout the world, and it is an important crop in international trade. One of the cutest spokespersons is South Dakota’s “cornbassador,” Tariq.
Geraldine left an amazing legacy in her writing and art. There is no way I can honor my own career and at the same time continue the pace she set with her work. Rather than put it in stasis, I have asked other people to contribute to The Questing Feast so that it will continue to grow, and a new generation of readers can benefit from her work.
Kristi “Lakea” Lin (林元欣)
Kristi “Lakea” Lin (林元欣) graduated from the University of California, Irvine, with a Major in Ecology and Evolutionary Biology and a minor in Sustainability. During that time, she also volunteered with the Wetlands and Wildlife Care Center. She loves interdisciplinary studies and handicrafts as a member of a fiber arts guild and an improving musician who is still in the process of finding her voice.
Despite persistent rumors, there really is a monkeypox virus. People even can be vaccinated after exposure to monkeypox virus to help prevent monkeypox disease (i.e., post-exposure prophylaxis).
If your doctor tells you there is no treatment, please download the information on how to access the vaccine and give it to your doctor, or share the link with your doctor.
The U.S. Food and Drug Administration issued an emergency use authorization (EUA) for the JYNNEOS vaccine to allow healthcare providers to use the vaccine by intradermal injection for individuals 18 years of age and older who are determined to be at high risk for monkeypox infection.
JYNNEOS, the Modified Vaccinia Ankara (MVA) vaccine, was approved in 2019 for prevention of smallpox and monkeypox disease in adults 18 years of age and older determined to be at high risk for smallpox or monkeypox infection. JYNNEOS is administered beneath the skin (subcutaneously) as two doses, four weeks (28 days) apart.
Two vaccines may be used for the prevention of monkeypox disease:
The JYNNEOS vaccine is approved for the prevention of monkeypox and smallpox disease.
The ACAM2000 vaccine is approved for immunization against smallpox disease and made available for use against monkeypox under an Expanded Access Investigational New Drug (EA-IND) protocol.
My goal has always been to be able to cook in a way that is inclusive for all members of the family, even those that are not human. Though our nutritional needs may differ, I can at least try to make foods that are animal-safe in small amounts. And if there is a case of mistaken identity, I have heard many humorous stories about families that enjoyed “granola bars” which were actually meant for the birds, as well as “kool-aid” that was sweeter than any they had experienced before (turns out, hummingbirds prefer the best recipe). After all, food is important to a family.
For the wild birds who care to join me, a complicated recipe is not necessary. In fact, many bird seed mixes are filled with millet and other types of filler that the birds would toss. To make the most of my money, I would buy or grow bags of black oil sunflower seeds from pet stores and grocery stores. Birds are not picky about the type of sunflower, but I read that black oil contains the most nutrition for them. Uncooked and unshelled is fine, just make sure that they haven’t been salted or roasted in something. Many birders even make wreaths of dried sunflower heads and the birds will help themselves to those. After all, the best way to attract birds while allowing them to remain wild is to plant their favorite native food sources.
I was lucky enough to live in an area with Scrub Jays, so peanuts and cracked corn were a must for attracting them and their corvid relatives. Again, uncooked, unseasoned, and unshelled is fine. Aflatoxin-tested is a plus, but keeping your supply fresh may be a better idea. I suspect that they would also appreciate other sources of protein, as I’ve seen their relatives in Alaska shelling uni. I also see many ravens in my area flying around with cheese puffs, but how they acquired those and whether or not those are healthy for them warrants further investigation which I am not inclined to do in favor of eating those snacks myself. I normally feed my animals better than I feed myself, but not when a food may be too indulgent for them. Ravens also love eyeballs (which is depicted in many traditional Alaskan art forms) but sourcing those may be frowned upon.
Speaking of corvids, people used to feed them and other scavenging birds as a form of divination known as augury. The word “auspicious” comes from the Latin “one who looks at birds,” as this practice was known as “taking the auspices.” Its invention is attributed to the prophet Tiresias who features in as many stories as he has extra lives. He is also transgender as a classic liminal figure. The ways in which the birds eat, what they eat, and even the number of birds that show up all factor into the divination. Many of us may be familiar with the Mother Goose rhyme:
One for sorrow, two for joy, Three for a girl, four for a boy, Five for silver, six for gold, Seven for a secret that must never be told.
This poem refers to the number of magpies that show up, although many versions exist that also apply to other black birds. This is also why a flock of magpies is called a “tiding.”
Eight for a wish, Nine for a kiss, Ten a surprise you should be careful not to miss, Eleven for health, Twelve for wealth, Thirteen beware it’s the devil himself.
Aesop (yes, the one responsible for Aesop’s Fables. Who knew he was born a slave, possibly in Ethiopia where his name may be derived? He was so dark-skinned that he almost died of hypothermia when one of his masters tried to wash his color off of him, and he was so deformed with a hunchback and misshapen head that he couldn’t even speak until a deity granted him the power at the age of 8) was once told to look outside to tell his master Xerxes about the number of ravens he counts. Aesop saw two, and reported the good news to his master who prepared for a joyous outing. However, upon stepping outside his master saw one raven. He started beating Aesop, claiming that he was trying to get him in trouble, when a messenger arrived and told Xerxes that the prince had invited him to a party. On seeing this, Aesop remarked on the irony that he was beaten after seeing two ravens, while his master was invited to a party after seeing one. He did eventually gain his freedom because Xerxes wanted to be rid of him but could not sell him because his value as a slave couldn’t get any lower.
One’s sorrow, Two’s mirth, Three’s a wedding, Four’s a birth, Five’s a christening, Six a dearth, Seven’s heaven, Eight is hell, And nine’s the devil his old self.
~Brewer’s Dictionary of Phrase and Fable
The role of harbinger does not seem to bode well for the birds themselves, as Greek myth claims that the raven was scorched black after it informed Apollo of the unfaithfulness of his lover, Coronis. I prefer to invite them to the table with nothing expected in return except for their good company.
For the smaller birds, I had special thistle feeders because thistle is a smaller seed that is harder to keep in some feeders, not to mention expensive and difficult to remove if it takes root. I also despise flax seed for its tendency to stick to things, and so I prefer it in bread than I do in bird feeders. I have seen valiant efforts by oak titmice to carry off peanuts, but I found that adding some diversity encouraged all the birds to share. I had always seen crowds of little goldfinches in the area, but they never visited the feeder until I added thistle to the mix. So much of feeding birds is observing them to see what they may be struggling with and how you can meet that need. When your observation skills pay off, you are rewarded with so much wonder.
It is entertaining to watch how different birds go about shelling seeds, unless you wish to spare yourself the trouble of cleaning shells. Birds are messy eaters, so complicated feeders are not necessary either unless you wish to discourage certain species that are not good at sharing. It is also important to know what the rules in your area may be, since the mess that birds make is not always welcome. It is also a good idea to stay up to date on what local wildlife rescues or other agencies dealing with wildlife may say, as they often warn of diseases that may be affecting birds and ways to prevent their spread at feeders (like washing more often or taking down feeders at certain times). They can also give updates on migrations and other visitors you may expect.
If you are fortunate enough to live in an area with parrots (and you may be surprised how many places have them, as escaped pets who thrive on ornamental palms) they may benefit from palm nuts. I often find surprise flocks of urban parrots on palm trees in parking lots and shopping centers. Pickier birds like hyacinth macaws seem to respond well to macadamia nuts. Remember, when hand-feeding nuts to a parrot, place the nut on the center of your palm and hold your hand out flat so that the bird (many of whom are extremely far-sighted) can tell the difference between your hand and the nut instead of conflating the two and mistaking your hand for a shell that needs to be cracked to access the nut. Some hyacinth macaws even make use of tools like string or sticks to get a better grip on bigger nuts when cracking them.
There are also many ways of making a feeder inaccessible to all but those with wings by installing guards or by elevating it using slippery surfaces. My feeders tend to be upturned or broken open by the birds themselves before long (as we have many acorn and nut eaters in the area), so I prefer to use platforms, trays, or bowls, located close to greenery and other potential sources of shelter so that dinner guests may hide in case of predators. Of course, some birders enjoy having a “two-tiered feeder,” but I prefer simplicity for the sake of cleaning. Feeders should be washed weekly, or more frequently if conditions may invite early spoilage (especially for live prey, hummingbird feeders, and other sweets). Do not use strong chemicals as birds have sensitive lungs. 9 parts water to 1 part bleach, or 1 part water to 1 part vinegar, or Dawn dish soap work. Simple Green was also a popular option in many of the labs and wildlife rescues I’ve volunteered with. Feeders should ideally be soaked for 10 minutes in the aforementioned solutions, but spraying and waiting for 15 minutes was something that I also did at those labs and rescues.
In summary, the mix that I would recommend for a backyard bird feeder or a hike into an area with friendly birds would be:
Wild Bird Mix
1 cup of black oil sunflower seeds
1 cup of peanuts
1 cup of assorted dried fruits (this may work on birds that are not normally feeder visitors)
½ cup of thistle seeds (because they are expensive, and a little goes a long way)
On a hike, it may also be a good idea to bring some cat food and water, as well as a water bowl for any long-lost pets you may find. That being said, if you find a wild animal that is not behaving normally (as a skittish wild animal), it is not a good idea to feed them or give them water. Leave that to the professionals.
This mix could also be added to peanut butter and slathered on bark or pinecones, which make lively holiday ornaments since they may even attract shy birds like woodpeckers and nuthatches. It is even possible to add melted coconut oil to this mix and freeze for three hours in fun shapes to create suet cakes that are great for helping chickens to regrow their winter feathers.
In addition to birdseed, frozen peas, broccoli, kale, chopped cabbage, and sliced grapes may be popular with waterfowl at the duck pond. There are many videos of Pet Goose George eating watermelon off the ribs, or corn off the cob (he’ll sharpen the cob like a pencil, as his caretaker would say. Just remember to dispose of the cobs so they don’t dirty the water after). This is also a great way to teach kids about the vegetables they won’t eat.
From there, you can adjust based on who shows up and what is left over. Bird baths (complete with little marbles or river rocks so they can double as bee baths) as well as jam feeders and mealworm feeders may be good options if you see birds that are more difficult to attract to a feeder. Oranges and orange peels are great for filling with jam to attract more nectar-eating species, while there are plenty of stories about unexpected visitors to hummingbird feeders. Both may require an ant moat and more frequent washings. Mealworms and stuff from the bait shop may work to attract birds that are not seed or fruit eaters, although the best way to attract those may be to build a birdhouse that meets their specifications. Live mealworms are preferred, but my pet fish aren’t so picky. Some birders offer nesting materials, but those need to be kept short and natural in case of tangles. Again, it may be best to offer native plant species and other sources of natural nesting material for them to collect themselves.
Despite all our efforts, there may still be birds that will never grace our feeders. We may see swallows swooping above. They may even build their mud nests under the sides of our rooftops, but they will never come down to land. The Greeks described those birds as lacking feet in their legends, much as the people who first saw Birds of Paradise, taxidermied without feet, crafted fantastical stories of how those birds spent their entire lives in the air. In a tragic twist, the albatross that has lost its nesting grounds may also be described as a wanderer who will never touch land again. Instead of despairing that such birds may never join us at the table, I prefer to look to those that do spare a moment for us, and appreciate the spaces that we can share with the others.
Hummingbird nectar recipe
4 parts white sugar (not honey, not brown) and 1 part water. Tap water is usually fine.
Stir to dissolve.
Wash feeders every week in cold weather and every two days in warm weather.
I strongly advise against store-bought nectar and adding red dyes because the wildlife rescue where I volunteered received many hummingbirds in poor condition with red excrement. They are attracted to red colors, but wearing red clothes while feeding them and planting red flowers will more than suffice to attract nectar feeders.
Hummingbird image from the Florentine Codex (original in the Biblioteca Medicea Laurenziana, Florence) Visit Mexicolore.co.uk for more information.
