Into the Woods – Page 166 – Watching a bewildering world from the middle of nowhere

Facebook is sending your info to snoopers

Facebook claims that it’s a mistake that they are working to “dramatically limit” (yeah, sure). But, for some time, they’ve been giving your ID to the companies that make a business of collecting data about you on the Internet, then selling it. Reporters for the Wall Street Journal caught them at it.

Says the Wall Street Journal: “The apps reviewed by the Journal were sending Facebook ID numbers to at least 25 advertising and data firms, several of which build profiles of Internet users by tracking their online activities.”

Everyone needs to be aware of these new companies that are collecting and selling information about you. We also need to be aware of who their partners are. To start: Facebook, Abobe Flash, Google, Yahoo, Twitter, and who knows who else. The only way to defeat them is by scrupulous management of your browser “cookies” and by being aware of how these companies work and how sneaky and dishonest they are. When they have your ID, they can track what you do on the web, tie it all together with your name, and sell it.

I am considering leaving Facebook altogether. But for some time I have signed into Facebook using a separate browser, and in that browser I don’t go anywhere but to Facebook. This may be the last straw, though, that leads me to close my Facebook account.

New blooms

Some new blooms appeared today. Above are the fall-blooming camellias, planted a few months ago on the eastern side of the house. Below is a toad lily, which was sent to me by a friend in Hawaii. The toad lily lives in the double windows behind the kitchen sink.

Shepherd's pie

James-Michael, who returns to California tomorrow after a 10-day visit to the abbey, cooked tonight’s supper. It’s shepherd’s pie. This kind of all-in-one dish makes great sense for working people like James-Michael. Make the dish on the weekend, and the leftovers will help get you through the week.

A nice home for some lucky chickens

Here’s a good sign that backyard chickens are going mainstream: Leonard, a maker of prefabricated outbuildings, is making chicken houses. I saw this chicken house in a shopping center parking lot in Winston-Salem. This building is particularly stylish and is a very practical design. The front lid covers six nests. You lift the lid to take the eggs.

Ahh … cool weather

I rarely post photos of myself, but today I’ll make an exception. James-Michael, a friend visiting from California, took this photo of me mowing beside the driveway.

It’s amazing how weather makes all the difference. Mowing the grass in the heat of summer is a miserable job. But when it’s 69F out, mowing is a joy. The area behind me, by the way, is what I call the rabbit patch. The area used to be covered with pine trees, which I removed in February of 2008. The area is very steep and very rough, so I’m letting it go back to woods. I planted four arbor vitae trees below the driveway. They’re doing well, and the deer leave them alone.

The Snapper mower, by the way, does a beautiful job mowing the steep and uneven grounds of Acorn Abbey. It’s the Jeep of lawn mowers.

Zombie cookies

The SafariCookies control panel

I have been carefully watching, and manually managing, my browser cookies for quite some time. It’s quite a lot of trouble. And it’s also disturbing. Most disturbing is that I’ve found that cookies have been regenerating, even though I never visited the site that the cookies belong to. I’ve also found that Flash cookies keep reappearing even though I went to Adobe’s web site and, supposedly, configured Flash on my computer not to use local storage.

What’s going on? I’m not sure. We do know about the existence of “zombie cookies,” because several evil Internet companies have been sued by privacy advocates because of them. Zombie cookies come back after you delete them because they’ve stored copies of themselves somewhere else — usually Flash storage. We also know about Samy Kamkar’s “Evercookie” and the new tools available to evil web sites in HTML5.

I recently downloaded and installed two Safari plug-ins that are a must-have for Safari users on Macintoshes. The first is SafariCookies, which makes it much easier to monitor and manage your cookies, including Flash cookies. The second is Safari AdBlocker. Both are free.

After I installed SafariCookies, I found that I still had more than a thousand Flash cookies and Flash “databases,” even though I thought I had locked down Flash and deleted all the Flash cookies from my file system. I don’t know where this stuff was being stored in my file system, but I had SafariCookies remove them.

If you are using other browsers on Windows, I don’t have any recommendations for you at present. But I’d recommend that you do some research to find what’s available.

Privacy advocates take the position that it is illegal for Internet sites to defeat your efforts to refuse and delete cookies. After all, your computer belongs to you. But corporate America has declared war on Internet users. Their intent is to make the Internet into a place where they can make money any way they can, while strangling any use of the Internet that isn’t about making money for corporations. To keep the upper hand, corporations are using both technological development (as in HTML5) and the usual political dealing and payola (as in their attempts to strong-arm the FCC and buy off the Congress to defeat net neutrality).

For some background on this, see my new category “Internet privacy” over to the right.

First fall-garden harvest

Ken and James-Michael pick mustard greens. The chickens want to know what’s in it for them.

Ken planted the fall garden, so I was very happy that he was able to be here for the first harvest. He has a short fall break at school, and he stopped at the abbey while on his way to go hiking in the mountains.

Neither the fall greens nor the sweet potatoes are fully mature, so we harvested only enough for a fall-feast supper. After supper, Ken built a bonfire. Fall bonfires, like pumpkin pie, are a sacred ritual. James-Michael, a friend from California, was here to share the feast and the bonfire.

Ken with a sweet potato

Turnip, mustard, and beet greens, washed and ready for the cooking pot

Pumpkin pie

All done.

Fall is probably my favorite time of year. Making pumpkin pie is a sacred ritual. Cooks who I would have sworn knew better sometimes tell me that they make pumpkin pie with pumpkin-pie filling bought in a can. They probably buy frozen crusts, too. There is no excuse. Pumpkin pie must be made from scratch.

I always cook my pumpkin by baking it. It’s not a big deal. This is also the method that Irma Rombauer describes in The Joy of Cooking, 1943 edition. That’s my standard reference for traditional cooking, though I rarely follow her recipes exactly — rather, I use her concepts. Actually, I don’t think much of Rombauer’s pumpkin pie recipe. It produces what I would call pumpkin-flavored custard, because it contains less pumpkin and a cup of milk or cream. I prefer a more dense, pumpkiny pie. All I add to the pumpkin is a cup of sugar, a couple of eggs, and cinnamon and nutmeg.

Here’s the process.

Find a nice pumpkin. Next year I will grow some.

Cut it in half. Scoop out the seeds and pulp and give it to the chickens.

Put the pumpkin in a roasting pan and put it in the oven at 325 or 350 degrees.

By the way, I found this Williams Sonoma roasting pan at a local junk shop for $10.

In about two hours, the pumpkin will be tender. You’ll have clear liquid standing inside the pumpkin shells.

Scoop out the pumpkin flesh. You must remove the liquid, or your pie will be soggy. I squeeze it out while the pumpkin is in a bowl, but you can also use a collander. Save the liquid for soup stock.

Add the sugar, eggs and spices and pop the pie in the oven.

Can you espy the cat?

Can you espy the cat? The photo was taken at dusk as I was returning from shutting up the chickens. Lily doesn’t like it when I go out of the house and leave her.

Solution below.

She’s standing on her hind legs with her paws on the windowsill.

Acorns

It’s acorn season. I’ve long been curious about foraging for acorns, learning how to prepare them to be eaten, and seeing what they taste like. During October, a small troop of children probably could gather bushels of acorns in the woods around Acorn Abbey.

I’d like to find a good anthropological history of the acorn, if such an opus exists. It would be fascinating. For those of us whose ancestors are from northern and western Europe, or from North America, acorns are in our DNA. Acorns as a foodstuff were critical to migration and survival. If you go into the woods today and gather acorns for a while, it’s easy to imagine how the acorn economy would have worked. The gathering, almost surely, would have been children’s work. Then I can imagine the whole tribe sitting in the afternoon sun and cracking out the acorn meats as they talked. A huge amount of labor was involved, but acorns also are an abundant source of food that come just at the right time, before winter sets in. The gathering actually is a weeks-long process. You go out and gather every day during acorn season, so that you pick up the acorns soon after they fall. If they stay on the ground too long, they’ll become wormy, or the squirrels will beat you to them.

I’ve posted in the past about going foraging with Euell Gibbons many years ago. Gibbons’ now-classic book Stalking the Wild Asparagus has a section on acorns. I have other books on foraging which include sections on acorns. The Internet also is rich with how-to articles on acorns. The problem with acorns is that they contain tannic acid. There is so much tannic acid in some acorns that it would injure the kidneys if you ate the acorns without removing the tannin. There are two basic ways to do this. You can boil the shelled acorns for a couple of hours, with several changes of water. Or you can grind and soak the acorns in cold water. The American Indians used to put their acorn meats into some kind of sack or skin and leave them in a cool, running stream for a few days.

I’m planning to process my acorns with cold water. Though it takes longer, less energy is involved, and I feel sure it was the method that our ancestors used. After I’ve done this and eaten some acorns (that may be a week or two), I’ll post again.