Rules of Thumb, 30x30, and the Laws of Nature

Spring Landscape (Rain), A. Krehbiel My mother had a commonplace book in which she recorded, by hand, in beautiful cursive, proverbs, sayings, and quotes that struck her as interesting, thought provoking, or wise. I also love sayings, and quotes, and mantras, but mostly I’ve collected rules of thumb, those short pithy statements that condense ways of dealing with life on earth in the same way that proverbs give advice on how to behave in prudent, trouble-avoiding ways.  Rules of thumb exist for every field of human endeavor. There are the general ones, such as the 80% rule, or Pareto Principle, that gets applied in sometimes surprising ways—"eighty percent of every thing is trash,” someone will say, or another will say that “80% of your output comes from 20% of your efforts,” for example. The 80/20 ratio is useful in all sorts of contexts. For example, in a perennial garden, the general rule (backed up by scientific evidence) is that about 75-80% of the plants should be native (lo

Garlic Mustard Update

Today in the woods I discovered several garlic mustard plants with the telltale holes in the leaves that indicate insect munchers, and several others that appeared to have some sort of fungal disease. Perhaps some sort of shift is beginning, so they'll eventually settle into the ecosystem?


Diana Studer said…
When I was carefully ripping out Paterson's Curse, I found a tiny caterpillar. Now what, do I leave a few?
Hmmm. What is Paterson's Curse? I'll have to go look that up.

I was just interested to see these signs on the garlic mustard because so far, biologists haven't found any biological controls that would keep it in check. I did leave those particular plants and will probably go back in a couple of days and look at them again.
Anonymous said…
The whole garlic mustard issue is very interesting. If enough people start loving garlic mustard pesto,that could help. Re: Asian carp: noticed an article about a Chicago chef who is serving a ceviche made of that fish, and his customers liked it. :et's hope lots of chefs will follow that lead.
Good job on awareness raising.