Today’s my birthday and blogging has taken a back seat to chatting with family and hanging out with my husband on a fall colors drive. The colors in Central Minnesota around our many lakes are particularly vibrant this year. Sorry, no pics. I was too busy enjoying the drive. I have kept this quick, lighthearted blog post in my back pocket for a few weeks now, waiting for a moment when I wanted to deploy…
Big, complex ideas take a significant amount of thought. Such is the case with the Grand Unified Theory of Preservation I’ve been working on for years. The thinking has continued since I shared the post I wrote about the theory a couple of weeks ago on this blog. Friend and history colleague David Grabitske sparked fresh thinking about the theory with a question he left on LinkedIn: “Where does Language Preservation fit? Just curious.“ Yes,…
I recently found out I’m allergic to yeast, both brewer’s yeast and baker’s yeast. Not gluten, not wheat, which is great, but pretty much everything made of wheat is likely to have yeast in it. That means lots of careful label reading. Did you know saltine crackers and numerous “flat” breads have yeast in them? Why? They’re flat. Yeast fluffs up baked goods. There doesn’t seem to be a need to add yeast to these…