Courtesy of local photographer Brian Hansel…
From EarthSky website…
Tonight – November 3, 2017 – the full Hunter’s Moon will grace North American skies once more. Hunter’s Moon is the name for the full moon that immediately follows the Harvest Moon, which is the full moon closest to the autumnal equinox. In 2017, the Northern Hemisphere’s Harvest Moon fell on October 5, nearly 13 days after the September 22 equinox. So it’s a late Hunter’s Moon this year for the Northern Hemisphere. In fact, November 4 is about the latest possible date for a full Hunter’s Moon.
Coincidently, it’s also the 2nd-largest full moon of 2017. As seen from around the world, this full moon will parade across the sky from dusk until dawn. Full moon is November 3 or 4, depending on the location of your clock and calendar. The moon will reach the crest of its full phase on November 4, 2017 at precisely 5:23 UTC. At North American time zones, that translates to November 4 at 2:23 a.m. ADT, 1:23 a.m. EDT, 12:23 a.m. CDT – and on Friday, November 3 at 11:23 p.m. MST, 10:23 p.m. PST and 9:23 p.m. AKDT. Click here to translate to your time zone.
A Hunter’s Moon has special characteristics; the time between sunset and each night’s successive moonrise is noticeably short). Those characteristics can be seen by Northern Hemisphere full moon-watchers this weekend, although the effect is mitigated this year, due to the late date of this year’s full Hunter’s Moon.
Meanwhile, the Southern Hemisphere has a full moon with these same characteristics every April or May. The Southern Hemisphere will see its next full Harvest Moon on March 31, 2018, and its next full Hunter’s Moon on April 30, 2018. And, right now, in the Southern Hemisphere, the time between sunset and each night’s successive moonrise is noticeably long.
Thus, for Northern Hemisphere dwellers this month (and Southern Hemisphere dwellers in April and May), the lamp of the Harvest and Hunter’s Moons helps to compensate for the waning autumn daylight.
When you’re in the woods camping you might not have the same standards as when you do when you’re at home, at least when it comes to cleanliness.
There are acceptable levels of grime I’m willing to put up with when cooking outdoors. For example, my buddies and I refer to our dishes and utensils as “river clean,” “hut clean,” or “camp clean,” depending on the trip. Basically, we let them remain pretty dirty. But that has also led to me contracting nasty infections like giardia, norovirus, and any number of (admittedly undiagnosed) South American bugs that I was never tested for but had powerful—ahem—gastrointestinal effects.
To glean some pointers on keeping a camp kitchen spick-and-span, I spoke with Marco Johnson, who’s been teaching wilderness skills and first aid as the field staffing director at the National Outdoor Leadership School (NOLS) in Lander, Wyoming, since 1985.
The most important step for staying healthy while cooking outdoors is something you should be using every day: hand soap. “The two best vectors for disease in the backcountry are your left hand and your right hand,” Johnson says. In NOLS courses, instructors issue soap and an alcohol-based hand sanitizer like Purell. They teach students to get in the habit of regularly washing their hands after going to the bathroom and before preparing food. “There has been a lot of talk in the past 30 years about waterborne illnesses,” Johnson says. “Yes, those things exist, but what a lot of people thought were waterborne illnesses were really unrelated issues associated with poor personal hygiene.”
“We don’t advocate cleaning dishes and utensils with soap,” Johnson says. “If you don’t rinse things well and clean off all the soap, you might end up ingesting it and upsetting your stomach anyway.”
As a best practice, cook only what you plan on eating, and finish everything. Leftovers can breed unseen bacteria that can stick around in the bowl or plate you kept them in.
“Bringing water to a rolling boil kills everything,” Johnson says. Boiling water in a pot will disinfect the pot itself; then, drop the utensils, cups, and other items that made contact with your food or mouth into the boiling water. “Scrubbing a greasy frying pan with warm water and a piece of pine branch you pick up off the ground is actually not a bad way to go before boiling the water” Johnson adds.
One of the reasons you’re washing dishes in the first place is to avoid sharing illnesses with each other. Keeping people who are coughing on their hands out of the food-prep space helps isolate those bugs. If the person is really excited to cook, be firm: There are plenty of other jobs around camp they can help with that won’t make the whole team sick.
“We don’t advise sharing things like water bottles, utensils, or bowls,” Johnson says. No matter how thorough you are about cleaning after a meal, sharing your water bottle with a fellow team member is a direct path for bacteria and viruses.
Washing dishes after a meal is a chore. But you’re more likely to clean if there’s a lighter load at the end—and fewer dishes means less weight in your pack. “For a three- or four-person group, we may just bring a four-quart pot and a frying pan, and we learn to be efficient,” Johnson says. He suggests planning meals around minimizing the number of dishes you use—like first making hot drinks or dehydrated meals that require only boiling water, and then simmering beans.
Johnson suggests using water to scrub out the pot, and then bring that water to a boil and throw in a soup packet—like one from Knorr. “I am staying hydrated, made my hot water for my soup, and cleaned my pot all at the same time,” Johnson says. Just be sure to transfer the water to a bowl before adding the soup, since you don’t want to dirty the pot all over again.
“Don’t get to the end of the meal and say, ‘Ah, this is mostly clean; I’ve scraped most everything out of here,’” Johnson says. While the extra four minutes to clean might seem unbearable at the end of a long day in the backcountry, just think about the alternative. “If you don’t have good hygiene, you’re going to get sick. And getting sick shuts a trip down.”
The holidays are a tempting time to buy shiny and bright new things. Before you buy, think about reusing or borrowing from someone! I wish I were more creative or craftier.
When my kids were small, garage sales became my go-to destinations for budget-friendly household décor and furnishings. Among my best finds were some inexpensive, vibrantly painted paper-maché masks. These masks — discarded creations of a high-school art class — brightened my kids’ walls for years after. Yet, these one-of-a-kind beauties could just as easily have ended up in a landfill instead of at a garage sale.Creative reuse — taking discarded, worn, or broken items and creating new products that fulfill a different, even improved, function — is not new. In fact, people have practiced creative reuse to make their money go further for centuries. An example of this is the quilt, which is traditionally made from leftover material remnants and well-worn clothing pieces.
Fortunately, you don’t need to go dumpster diving to find resource-friendly decorating items. There is a vibrant and growing reuse community in Minnesota that includes businesses that take used items and repurpose them into beautiful, saleable décor pieces. Some establishments also offer consumer workshops or classes that will teach you how to create your own inspired pieces.
Whether you’re a do-it-yourselfer or prefer to let others do the creating for you, read on for tips on creative reuse redecorating and ways to integrate it into your own home improvement efforts.
How about one of our malt bags from Voyageur Brewing Company? Our awesome Elsa has been sewing our used malt bags into re-usable shopping bags. They are sturdy bags and perfect for for folks who love craft beer. Help us keep these bags from the landfill and buy a few today. Each one looks a little different but they all are great!
Duluth News Tribune posted a photo of a massive wave at Brighton Beach which is just off of Highway 61 outside of Duluth, Minnesota. They also posted an awesome video of surfers enjoying those waves and it’s worth the watch.
Whoever posts on Twitter as Lake Superior has been having fun with all of the attention. On the 24th of October they tweeted, “I am very angry today.” and on the 25th they tweeted, “I achieved new heights yesterday, 28.8 feet. Bouya!”
That was in reference to the height of the wave a buoy recorded in Lake Superior near Granite Island off of Michigan’s upper peninsula. A whopping 28.8 foot wave which is a record.
While the waves provided fun for some folks they wreaked havoc around Duluth and elsewhere. In Duluth parts of the popular Lakewalk were destroyed, roads received damages, beaches were washed away and some minor flooding around the lake occurred.
We shall see what Mother Nature brings next.
A winter wonderland awaits on the Gunflint Trail. The only thing that makes it not look like February are the liquid lakes. The mid-trail area received significantly more snow than we did at the end of the Gunflint Trail but that is normal. With below freezing temperatures today that snow isn’t going anywhere too soon.
Two bear cubs were found inside of a locked dumpster in Lutsen, Minnesota. They managed to get inside with the safety bars in place but couldn’t make their way out. The momma bear was in a nearby tree where both bear cubs retreated to upon their release.
We had a similar thing happen with a pine marten at our dumpster and had to place a makeshift ladder for it to crawl out. We have had numerous problems with bears getting into our dumpster but never with them not being able to get out.