The shady forest where I live in Montreat, North Carolina is filled with Eastern Hemlock (Tsuga canadensis) trees. These tall, graceful evergreen trees are native to the eastern United States reaching heights of around 70 feet with a spread of up to 35 feet. It was used by Appalachian settlers for its lumber in the past, and Native Americans used the inner bark, roots, and needles for various medicinal purposes. We aren’t, however, here to talk about the Hemlock today, but an organism that preys upon it – the Hemlock Varnish Shelf fungus.
Fungi are neither plants nor animals, but a separate kingdom of life all together that perform an incredible array of important functions including fermentation, bioremediation, and pest control. Hemlock Varnish Shelf (Ganoderma tsugae) fungi are polypores, a group of fungi with spore-producing pores on the underside that form shelf and/or bracket shaped fruiting bodies. In spite of their reputation for pest control, these fungi are pests themselves and feed on the heartwood, the strength-giving aspect, of trees consuming the cellulose fibers that are bound together with lignin. To paraphrase Merlin Sheldrake “they put their bodies in the food”, which, as a point open to debate, has a distinctly animal feel to it.
Hemlock Varnish Shelf (Ganoderma tsugae) in the wild
During one of my outdoor walks in mid-spring, I located a Hemlock Varnish Shelf fungus. The image above is a youngish fungus, they tend to turn a much darker reddish-orange overall as they get older and develop a leathery cap like the far right image. I watched this fungus over a period of months and harvested it at the leathery stage. To me it looks a bit like cherry cream cheese pie – leathery cap being the cherries, the subiculum is the cream cheese, and the spore-containing pore tubes – the crust, which are eventually released to begin the cycle anew.
Watercolor sketch of Hemlock Varnish Shelf Fungi Watercolor sketch of a Gandoderma tsugae cross-sectionGanoderma tsugae fungus cross-section
My watercolor sketches/observations above and finished digital artwork below are an attempt to document my investigations in this fungi. I’m not a scientist or a tree expert, however, as an artist, these initial investigations made me curious. There is literature stating fungi have a significant impact on the economics of paper-making, a topic I’m familiar with as an artist – I use paper designed for watercolor sourced from a tree. This realization raised questions: so how do polypores aid, contribute, or restrict the paper industry? Should they be protected and part of a forestry-managed program focused on a dual conservation/model? You be the judge – my function here is to be the eye. Comments are 100% welcome!
As a mixed media artist, I have used pre-made stamps to add additional elements in art journals. I did not, however, think of stamps as a potential focal point in an image until I saw a couple of tutorials about using fresh fruits and vegetables as organic stamps. I decided to explore creating my own fruit and vegetable stamps because I think it’s a great way for beginners to “cheat”, and by that I mean get a tiny bit of extra help while sharpening their observation skills. The are some collages I created of my first experiments with fruit and vegetable stamps using tangerines, limes, onions, and mushrooms. Try them yourself and treat this a FUN exercise – no art critics allowed! I think the collages are self-explanatory, but you are welcome to contact me with questions or post them in the comments section. Feel free to print and/or use these images for classroom or personal use.
I recently completed a certificate in scientific illustration with botanist and illustrator Gretchen Halpert. The final part of the certificate required either doing an internship or conducting an independent study. I selected the independent study option, and chose to focus on the pickle manufacturing industry in Wiggins, Mississippi. I grew up in Wiggins and wanted to honor my hometown by making creating educational illustrations about the pickle industry, which is an important part of its history.
The study focuses on a single entity – AKA , the Wiggins Pickle Plant, the Pickle Plant, or just the Plant, which operated from 1912 – 1983 under various company names. For the study, I traveled to Wiggins and visited the Old Firehouse Museum, which is a repository of information about town’s history. The majority of the information for this project came from newspaper articles dating from the mid 1920s to late 1950s found there. I also questioned several individuals who had either worked at the Pickle Plant, or had family who grew pickles for it.
In this study, illustrations and supporting text are used to describe cucumbers and discuss how they are pollinated. It then examines the harvest and processing methods associated with the Wiggins Pickle Plant between mid-1930s to late 1950s. The study concludes with a look at a Pickle Festival held in 1937 to show how the plant impacted the town both economically and socially. These are the illustrations that I created for the study.
Click on the link below to download the full PowerPoint presentation of the study.
Given the long history of the pickle plant in Wiggins, this ten-week project barely scratched the surface of the many microcosms involved in manufacturing pickles. I plan to continue the study, but will do so by focusing on more specific research questions.
*Note: In case you’re wondering what happened to the building, It was purchased by the family of Rusty Reeves in 1987 and used for HVAC air distribution products until 2002. According to Mr. Reeves, the plant employed up to 88 employees at peak times.
Capsaicin is known for being the substance responsible for the heat in chili peppers. But what IS capsaicin, and what does it look it? Also, does it have any other uses besides turning your mouth into a blazing inferno? These are questions I sought to answer for a recent illustration project about capsaicin glands, during which I got medieval on several jalapeño peppers while setting my face on fire in the process.
What is Capsaicin?
Capsaicin is a pungent, crystalline compound derived from the glands of Capsicum (pepper) plants. Capsicum is a large genus of flowering plants in the Solanceae (nightshade) family, which is native to the Americas. Other common names for Capsicum include – bell peppers, green peppers, sweet peppers, chili peppers, hot peppers, jalapeño peppers, Tabasco peppers, red peppers, and cayenne peppers.
Capsaicin is concentrated in glands located within the pepper’s placenta and inner membranes. Contrary to popular belief, pepper seeds do not contain any capsaicin. Their reputation of being the hottest part of the pepper is due to their attachment to the pepper’s placenta and inner wall. When the pepper is sliced some of the capsaicin glands are also severed so they drench all surrounding structures, i.e. the seeds, in capsaicin.
Placenta and Inner Membranes of a Jalapeño Pepper
Peppers have their own dedicated hotness meter, the Scoville Scale, which is named after its creator, American pharmacist Wilbur Scoville. The Scoville scale is a measurement of capsaicin concentration reported in Scoville heat units (SHU) ranging from 0 (zero heat) to 16,000,000, the hottest, which is pure capsaicin. Bell peppers register on the lowest end of the scale at 0 units, while Jalapeños, which have a reputation for high heat, hit a mere 10,000. If you really to burn check out the Ghost and Carolina Reaper peppers, clocking in at 1,000, 000 and 2,000,000, respectively.
Capsaicin Uses
As anyone who has cut up a pepper scoring high on Scoville scale can attest, capsaicin is a strong irritant to the skin and mucous membranes. In spite of this, when used in a properly formulated topical cream, it has been purported to help relieve pain associated with neuralgia (shingles), rheumatoid arthritis, and muscle sprains or strains. Other uses for capsaicin include self-defense pepper spray, pesticides, and nutritional supplements.
Objective
My objective for this project was to create an infographic illustrating the location of the capsaicin glands on a hotter capsicum pepper and to showing a microscopic view of its capsaicin glands. I also wanted to list a few medicinal and non-medicinal uses of capsaicin as discussed above.
Research Process
In summary, my research process was to dissect a bunch of jalapeño peppers, remove their placentas attempt to locate the pepper’s capsaicin glands under a microscope, and sketch them.
Pretty straightforward, however, keep in mind that once you start cutting through placenta and inner membranes of the pepper capsaicin is released. I wore a long-sleeved shirt, latex gloves and glasses to shield my eyes, however, my exposed cheeks and lips quickly “caught fire”. In retrospect, I probably should have wrapped my face in a bandanna.
After about an hour of carefully shaving off thinner and thinner slices of placenta and membrane, I was finally able to locate a few glands under the microscope. The color of capsaicin has variously been described clear, yellow, orange, and reddish-orange. As you can see in this iPhone shot of jalapeño capsaicin glands at 10x magnification, these were a yellowish-orange.
Capsaicin Glands of a Jalapeño Pepper at 10x Magnification
Outcome
The final illustration is a digital composition containing informative text with manually rendered sections including: capsicum pepper anatomy (gross and dissected), and a 10x cross section of a pepper showing the capsaicin glands.
The individual illustrations were rendered in a combination of watercolor, colored pencil, and pen and ink. I had trouble deciding how to render the microscopic image and ended up using this article as a guide.
Future Research
I would love to create more illustrations related to capsaicin, by conducting future research such as:
Examining capsaicin glands under a higher-powered microscope to see if there are any structures within them.
Examining the capsaicin glands of different pepper varietals under a microscope to see if there are color differences.
Creating a medical illustration showing how capsaicin affects the human body.
Visiting a Capsicum pepper farm.
Exploring the culinary uses of peppers by visiting a hot sauce manufacturing plant to observe the creation process.
References
Andrews, T. (2000). Nectar and ambrosia: An encyclopedia of food in world mythology. Santa Barbara: ABC-CLIO, Inc.
Bambas, L.R. (n.d.). What’s hot is hot [Web log post]. Retrieved August 1, 2018, from http://www.epicurean.com/articles/hot-peppers.html.
Capsaicin. (n.d.). In Wikipedia. Retrieved August 1, 2018, from https://en.wikipedia.org/wiki/Capsaicin.
Capsicum. (n.d.). In Wikipedia. Retrieved August 1, 2018, from https://en.wikipedia.org/wiki/Capsicum.
Microscope Master. (n.d.). How to sketch a microscope slide [Web log post]. Retrieved August 1, 2018, from https://www.microscopemaster.com/how-to-sketch-a-microscope-slide.html.
I had my first pomegranate at around age seven. It was weird, messy, and fun. I enjoyed spitting out the seeds after sucking every last bit of fruit pulp from them. The pomegranate remained an occasional novelty throughout childhood; however, it wasn’t until adulthood that I learned of its rich and controversial history dating back thousands of years. Listed below are some tidbits from my readings about the pomegranate’s symbolism. More detailed information is available from numerous books and articles. I’ve listed the my sources cited at the end of this post.
Womb and Fertility Symbol
The word pomegranate evolved from the Latin pomum, which translates to apple or fruit, and granatum, meaning many seeds. The pomegranate’s red color, suggestive of menstrual blood, along with its prolific seeds, made it a powerful symbol of womanhood and fertility throughout the ancient world. Many rituals involving the pomegranate took place during marriage ceremonies. In ancient Armenia, brides were given pomegranates to throw against a wall. The scattered seeds meant many children. The Bedouins of the Middle East also used the pomegranate in their wedding celebrations. The bride and groom would break open a pomegranate as they entered their new home. The new couple would then eat the seeds hoping for an abundance of children. In China, pomegranates were thrown on the bedroom floor of newlyweds’ homes because they felt the bursting of the fruit and scattering of the seeds would produce a fruitful marriage.
Persephone and Underworld
One of the most well known myths associated with the pomegranate is the abduction of Persephone by Hades, the ancient Greek God of the Underworld. This classic Greek myth has a number of interpretations. This is one version in summary.
Persephone was out gathering flowers and noticed an enticing narcissus growing by itself in the field. When she picked it, the god Hades rose from the ground and took her to back to the Underworld. The only witness to her abduction was Hecate, the Goddess of Crossroads. Hecate told Demeter, the Goddess of Grain and Persephone’s mother, what had happened. Demeter became extremely depressed causing the crops to wither and the world to become barren.
Eventually, Zeus, the king of the Gods, intervened and ordered Hades to return Persephone to Demeter so that the world would not starve. Hades allowed her to return, but not before Persephone ate a few pomegranate seeds he offered her. Eating foods of the Underworld was forbidden and whoever consumed them would have to remain. By eating them her return to the Underworld was guaranteed; however, she only had to stay for part of the year because she consumed so few. When Persephone is in the Underworld, we call this portion of the year Winter, a time of barrenness, said to represent Demeter’s grief while she is separated from her daughter.
In the myth, I feel the pomegranate symbolizes choices and our commitment to the outcome of those choices. Not everyone will be happy with our decisions in life and the final outcome has possibility of being both unexpected and painful. Choosing, however, always leads to new growth, understanding, and perhaps a new direction in life. Persephone became the Queen of the Underworld, something she likely did not expect when she picked that unusual flower.
Pomegranate as the Forbidden Fruit of the Christian Bible
Some researchers propose that the pomegranate was the actual forbidden fruit of the Christian Bible that Eve offered to Adam. The pomegranate has a long cultivation history in the Mediterranean and Middle Eastern regions of the world where Christianity originated, not so the apple, making it a more probable candidate. Christianity, a monotheistic religion, eventually replaced Greek and Roman polytheism. Due to the pomegranate’s long association with femininity and Goddess worship, it’s possible that the androcentric writers of the Bible choose to associate it with disobedience to the new Christian god. Speculation and food for thought.
Reflection and Artwork
The myth of Persephone resonates with me deeply. I see it as a chosen journey and an awakening, rather than a forced abduction. She did not have to eat the pomegranate seeds; she made a conscious choice to eat them and by doing so completed her transformation into a self-actualized woman. To honor her journey, I created a series of digital illustrations depicting my vision of the myth.
“Persephone dreams of the Pomegranate”, Digital Illustration
“Persephone and Hecate”, Digital Illustration
“Queen of the Underworld”, Digital Illustration
Recipe for Pomegranate Sauce
Let’s put aside ancient history, myth, and symbolism for a moment and enjoy the culinary charms of the pomegranate. This is a basic recipe for pomegranate sauce. It’s great with grilled meats and vegetables, or drizzled over vanilla ice cream.
Ingredients:
6 Pomegranates
2 tablespoons sugar
4 tablespoons lemon juice
Slice the pomegranates in half and extract the juice using a hand reamer. Discard the seeds. Add the juice and sugar to a small saucepan and bring to a boil over medium heat. Cook until slightly thickened. Remove from heat and stir in the lemon juice. Use immediately or store in the refrigerator for up to 24 hours.
Sources for Further Reading
Goddesses in Everywoman: Powerful Archetypes in Women’s Lives by Jean Shinoda Bolen
Nectar and Ambrosia: An Encyclopedia of Food in World Mythology by Tamra Andrews
The Woman’s Dictionary of Symbols and Sacred Objects by Barbara G. Walker
Traveling with Pomegranates: A Mother-Daughter Story by Sue Monk Kidd and Ann Kidd Taylor
This past April I visited the Davis Mountains to hike, explore, and gather reference material for painting. The Davis Mountains are located within the Trans-Pecos region of west Texas, which is also part of the Chihuahuan Desert. The combination of desert and high elevation (5,000 – 6,000 feet with peaks up to 8,000 feet) has given rise to a unique set of plants. Many of these plants were used extensively by Native Americans living in the area for food, medicine, fiber, and tools. This blog post discusses three of these such plants that are enjoying a modern resurgence in popularity – Agave, Yucca, and Mesquite. There are numerous species within each genus of plant, however, I have only featured the one I encountered while on my trip. Please know that I’m not affiliated with any of the companies in the links. I just like their products!
AGAVE:
Havard’s Century Plant
Agave havardiana, Harvard’s Century Plant, is a species of agave native to the Trans-Pecos region. It is a succulent and its distinctive flower stalk only
occurs in mature plants at the end of their lifespan, which averages 8 – 30 years. Agaves were a critical staple for Native Americans living in this area who used them
for food and fiber. In pre-Spanish Mexico, the maguey (agave) was associated with Mayahuel, a type of Aztec fertility goddess whose sacred drink, pulque, was made from the plant. Pulque is still widely consumed in Mexico. Probably the most well known modern commercial use for the agave plant today is mezcal, a potent distilled alcoholic beverage with a distinctive smoky taste. Mezcal.com has an fascinating and visually stunning video about the history of mezcal in Spanish with English subtitles.
Havard’s Century Plant
Havard’s Century Plant, 10″ x 20″ Acrylic
Havard’s Century Plant, “7 x 10” Watercolor
YUCCA:
Soaptree Yucca
Yucca elata, Soap Tree Yucca, is a tree-like yucca that averages between 5-20 feet. One of the unique features of this
plant is that its roots are high in saponins that exude a foamy substance once commonly used as soap and shampoo by Native Americans.
Yucca as a bath product is undergoing a revival at Marfa Brand Soap whose earthy yucca root soap is also rich with aromatic sage and eucalyptus essential oils. Yucca fries, anyone? The root, if properly prepared, is also edible. It can usually be found at Mexican grocery stores like Fiesta Mart.
Yucca spp.
Soap Tree Yucca
Soap Tree Yucca, “7 x 10” Watercolor
Soaptree Yucca, 10″ x 20″ Acrylic
MESQUITE:
Honey Mesquite
Prosopis glandulosa is a small tree with sharp thorns that can reach up to 30 feet. In the spring, it has whitish-green flowers that can appear yellow due to the abundance of pollen. These flowers attract plenty of pollinators, particularly honey bees. Mesquite honey is has a slightly smoky taste and makes great sugar Or course you’ll want to fire up that BBQ grill first with mesquite wood to impart even more of that smoky flavor.
Honey mesquite flowers transform into edible, high-protein seedpods which can be ground into a gluten-free flour substitute. Use caution if foraging
your own pods since there is a chance they could be infected by a type of aflatoxin-producing fungus. More information about honey mesquite can be found on Foraging Texas. You can also purchase ground mesquite flour commercially.
