Museums became less localized this year as curators, educators and scientists connected with audiences across new digital platforms.  But as the multiple crises of 2020 blurred over the months from one to the next, encompassing racial injustice, economic disparity and homelessness, classroom education inequities and the catastrophes of global climate change, Smithsonian scholars turned to the books mirroring the country's problems and anxieties.  Whether a book served as an antidote to doomscrolling, a path to enlightenment, a way to surface lost histories or biographies, or to peer deep into the future to find the footprints of our civilization in the fossil record, the books Smithsonian experts recommend this year are, in a word, relevant.  Beth Py-Lieberman   https://www.smithsonianmag.com/smithsonian-institution/smithsonian-scholars-pick-their-favorite-books-2020-180976433/  One book is Nature's Best Hope: A New Approach to Conservation that Starts in Your Yard recommended by Brian Coyle, researcher at the Smithsonian Conservation Biology Institute.  “Instead of uniform blankets of green crew cut lawns, imagine driving down a street where the yards are a medley of color, structure and floral fragrance, full of butterflies, beetles, bees and birds.  Educator and author Doug Tallamy, a leading voice for a growing movement that empowers homeowners in any location to become conservationists, advocates a societal shift in mindset about residential lifestyles and the traditional neighborhood aesthetic.  He is urging homeowners to reject their lifeless monoculture lawns made of invasive grasses and ornamentals that are dependent on toxic pesticides in favor of a biodiverse sanctuary of wildflowers and native plants.”

The most popular seeds used to grow microgreens include broccoli, buckwheat, cabbage, cauliflower, chia, mustard, and sunflower.  These seedlings are the easiest to grow, which is a definite perk for gardening newbies.  Once you start to hone your harvesting skills, you can branch out and grow some of the other trendiest microgreens, including lettuce, kale, spinach, radish, beet, and watercress.  Read gardening tips from Katie Morton at https://www.wellandgood.com/how-to-grow-microgreens/ 

Architecture provides, in the words of Marcus Vitruvius, the great Roman architect and historian, “firmness, commodity and delight.”  1st Century BC Roman Architect Vitruvius is the author of the treatise De architectura.  The work is divided into 10 books dealing with city planning and architecture in general; building materials; temple construction; public buildings; private buildings; clocks; hydraulics; and civil and military engines.  His work was used as a classic text book from ancient Roman times to the Renaissance.  Firmness refers to structural integrity and durability; Commodity refers to spatial functionality or in other words, “serving its purpose” and fulfilling the function for which the building was constructed; Delight means that the building is not only aesthetically and visually pleasing, but also lifts the spirits and stimulates the senses.  https://raic.org/raic/what-architecture  See also Philosophy and the Tradition of Architectural Theory at https://plato.stanford.edu/entries/architecture/tradition.html 

At his family’s Long Island retreat, Rashid Johnson conjures a magical, art-filled landscape.  The Chicago-born Johnson first drew the art world’s attention in his early 20s, when, in 2001, three of his large-format photographic portraits of homeless men were exhibited at the Studio Museum in Harlem.  His work has since evolved to incorporate diverse media, including sculpture, painting, drawing, film, and installation, and he has been the subject of solo exhibitions in institutions around the world.  Gay Gassmann  https://www.architecturaldigest.com/story/glimpse-inside-superstar-artist-rashid-johnsons-enchanting-hamptons-oasis 

A thousand years ago, battle-hardened Vikings engaged in a brutal, often-deadly sport called Knattleikr.  Although details of the game are mostly lost to the ages, it’s known that it was played on the frozen Icleandic countryside and that the entire villages got in on the action.  Matches would begin at dawn and last until dusk, tournaments could last up to two weeks and it was not uncommon for the field to be littered with corpses when the game was over.  Today, many believe Knattleikr’s closest descendant to be broomball, a markedly less violent version of the sport.  Most would agree that our modern day broomball developed in Canada around the beginning of the 20th Century.  US broomball may have originated in Duluth, Minnesota.  https://broomball.com/history/ 

Originally from China, persimmon trees have been grown for thousands of years for their delicious fruit and beautiful wood.  Their orange-colored fruits called persimmons are known for their sweet, honey-like flavor.  While hundreds of types exist, the Hachiya and Fuyu varieties are among the most popular.  The heart-shaped Hachiya persimmons are astringent, meaning they are very high in plant chemicals called tannins that give the unripe fruit a dry, bitter taste.  This type of persimmon needs to be fully ripe before eating.  Fuyu persimmons also contain tannins, but they are considered non-astringent.  Unlike Hachiya persimmons, the crisp, tomato-shaped Fuyu variety can be enjoyed even when not completely ripe.  Persimmons can be eaten fresh, dried or cooked and are commonly used around the world in jellies, drinks, pies, curries and puddings.  Uses:  Slice persimmons onto a salad for a flavorful addition.  Top your morning yogurt or oatmeal with fresh or cooked persimmon for a burst of natural sweetness.  Roast persimmons in the oven and drizzle with honey for a tasty and healthy dessert.  Mix dried or fresh persimmon into muffin, bread or cake mix.  Combine with berries and citrus fruits for a delicious fruit salad.  Broil persimmon and serve with baked Brie for a tasty appetizer.  Bake persimmons with chicken or meat for a unique flavor combination.  Throw frozen persimmons into your favorite smoothie recipe for extra nutrients.  Slice and dry persimmons in the oven to make natural fruit strips.  https://www.healthline.com/nutrition/persimmon-nutrition-benefits#TOC_TITLE_HDR_8

To eat a Hachiya persimmon, remove the calyx (the flower-shaped stem on top) and use a spoon to scoop out the honeyed, custardlike flesh.  It's a deliciously messy affair, so have some napkins on hand.  Their creamy, sweet flesh makes Hachiyas ideal for baked goods such as muffins, breads and puddings.  They also can be pureed and used as a sauce for ice cream or pancakes, or they can be dried and eaten as a snack.  A hard Hachiya may take up to a week to fully ripen—remember, very, very soft.  To speed the ripening process, place the fruit in a paper bag with a banana, which will release ethylene, a gas that promotes ripening.  Once the fruit reaches its jellylike softness, it can be eaten right away or refrigerated for several days.  When selecting squat, tomato-shaped Fuyu persimmons, look for unblemished fruit that is heavy for its size.  The skin color ranges from pale golden-orange to rich reddish-orange.  Generally, the darker the color, the sweeter the taste.  Once the calyx is removed, a Fuyu can be eaten like an apple, skin and all, or it can be peeled.  If left at room temperature, Fuyus will gradually soften.  With their mildly sweet, cinnamon-laced flavor, they are best eaten out of hand or tossed in salads and salsas.  Susan Russo  https://www.npr.org/templates/story/story.php?storyId=97458318 

I suspect that the real attraction was a large library of fine books . . .  The dim, dusty room, with the busts staring down from the tall bookcases, the cozy chairs, the globes, and best of all, the wilderness of books in which she could wander where she liked, made the library a region of bliss to her.  Little Women, Chapter 4 by Louisa May Alcott  https://twain.lib.virginia.edu/tomsawye/alcott.html

The love of one's country is a splendid thing.  But why should love stop at the border? - Pablo Casals, cellist, conductor, and composer (29 Dec 1876-1973) 

http://librariansmuse.blogspot.com  Issue 2305  December 29, 2020