Holding Back the River is out today!

I’d like to invite you to attend one of these online events to celebrate the release of my debut book, Holding Back the River

Magers and Quinn Bookstore, 4/21, 7pm Central 

Archived here on YouTube – https://www.youtube.com/watch?v=qYha9DGpTd0

Oblong Books and Music, 4/22, 7pm Eastern

Archived here on YouTube – https://youtu.be/z5NMCY_5Roc

Hopefully you can buy the book at your local bookstore. It’s also available on Amazon and directly from the publisher.

Book: Park Wonder

I walked more than 30 miles of the Passaic River with landscape artist Matthew Jensen for an essay that appears in Park Wonder. The book also includes essays by Ian Frazier, Ruth Canstein Yablonsky, Karl Fenske, Hazel England, and an introduction by curator, Mary Birmingham.

Pittsburgh Tries to Eat Its Way Through a Savage Weed

Honey, kimchi, ice pops do little to slow knotweed’s spread

WSJ – May 23, 2016

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PITTSBURGH—During lunch at Six Penn Kitchen, a fancy downtown restaurant, diner Scott Michael put a forkful of sauteed green shoots into his mouth and chewed. “Crunchy, sour, green,” he said. “I do like it a lot.”

He was eating Japanese knotweed, a savagely invasive plant that thrives on riverbanks and vacant lots, both of which Pittsburgh has in great abundance. Tougher to eradicate than coal dust, knotweed can grow 6 feet a month in the spring, stand 13 feet tall when full-grown and stretch its roots 15 feet.

It even grows through asphalt and concrete, shading out other plants until entire landscapes are knotweed only.

Pittsburgh and many areas around it have so much knotweed that businesses are turning it into beer, paper, kimchi, tinctures, ice pops and honey. At least a half-dozen upscale restaurants have served knotweed, which has the texture of asparagus and tastes like rhubarb. The plant’s reputation as a menace only enhances its appeal.

“It’s like if you can’t beat it, eat it,” says Valerie Testa, a community gardener and professional landscaper who has unsuccessfully battled knotweed in her yard and neighborhood.

Volunteers at Healcrest Urban Farm enjoy ice pops made by blending strawberries and knotweed. ‘Everybody is trying to think of unique ways to get rid of it,’ the farm’s owner says.

The bamboo-like plant, with reddish stems and heart-shaped leaves, arrived in the U.S. from East Asia by way of the United Kingdom in the late 1800s. Knotweed was originally admired as an ornamental ground cover—and cover the ground it has.

“Any piece of abused land that we’re not doing anything with is fertile ground for it,” says Art Gover, head of the Wildland Weed Management program at Penn State College of Agricultural Sciences in University Park, Pa. “It’s going to thrive anywhere where you don’t have routine maintenance, which is most places.”

Another out-of-control Asian import, kudzu, is sometimes made into jelly. It was planted for erosion control in the Great Depression but then overran the rural South.

Wild Purveyors Wholesale LP, a supplier of local ingredients, sold 260 pounds of knotweed to 13 different customers last year, up from just three customers in 2014, says co-owner Cavan Patterson, 38 years old. Last year’s biggest customer was a brewery that made 15 barrels of knotweed saison, a type of ale.

Knotweed sales so far this year total 120 pounds. His price has held steady at about $8 a pound. “Knotweed is an invasive species, and eating it is beneficial to the environment,” he says.

The plant grows right around the corner from the Wild Purveyors warehouse, but Mr. Patterson won’t pick knotweed anywhere in Pittsburgh because it absorbs whatever is in the ground. That includes lead from abandoned homes, water from polluted rivers and various toxins from shuttered industrial sites.

Otherwise, knotweed is high in vitamin C and a major source of the antioxidant resveratrol.

“At this point, it’s getting some infamy. Everybody is trying to think of unique ways to get rid of it,” says Maria Graziani, co-owner of Healcrest Urban Farm in Pittsburgh’s Garfield neighborhood. She blends and freezes the plant into strawberry knotweed ice pops that sell for $3 to $4 each.

Across town in the light-filled kitchen of her fifth-generation family home, Christina Joy Neumann set out a jar of knotweed honey that her bees made from the invading plant’s stringy white blossoms.

The honey is “Guinness-like, very dark and earthy, smooth and grounding,” says Ms. Neumann, the owner of Apoidea Apiary. Last year, she flew to San Francisco to receive a Good Food Award for her rosemary knotweed honey, which sells for $6.75 wholesale and as much as $12 retail.

“I was taught that is it such an evil plant, and now I’ve come to really like it,” she says. To her, buzzing bees and the scent of knotweed flowers now feel synonymous with “a nice mid-August evening.”

On a recent foraging trip, Mr. Patterson drove 42 miles to a park along the Conemaugh River in the small town of Blairsville, Pa. He parked at the head of a 1.7-mile trail.

Knotweed was the only undergrowth along the trail’s entire length. The stems and leaves seemed to close in around his hiking companion, triggering fears of plague and invasion.

Mr. Patterson knelt down, flicked out his knife and began cutting tender knotweed shoots that were 10 to 15 inches high. He filled a laundry bag with 31 pounds. Pausing to look around, he said: “You can barely tell I was here.”

Five pounds of Mr. Patterson’s harvest were soon headed for Six Penn Kitchen, where executive chef Kevin Hermann had begun experimenting with knotweed the previous Saturday. “It tastes the way a lemon smells when you squeeze it,” said Mr. Hermann, 35.

That night, he served a knotweed-rhubarb compote for dessert. Three days later, he made an entree of knotweed and scallops.

Standing under heat lamps in Six Penn’s open kitchen, Mr. Hermann tore the leaves off the knotweed and diced its shoots into thin cylinders, sauteing them with mushrooms. He served that over the scallops with celery root purée and a watercress salad with red wine mustard-seed vinaigrette.

For a private event the next day, he used knotweed shoots in a sauce over oysters. “I love cooking with things people can’t just go to the store and buy,” he says. Now that Mr. Hermann cooks with knotweed, he notices it everywhere.

Ms. Testa, the community gardener and landscaper, says she gets annoyed when she sees knotweed on restaurant menus because “that doesn’t bring any awareness to the ecosystems it invades and disrupts.”

At Penn State, Mr. Gover gathers knotweed to stir-fry from a patch near his office. He likes it but says eating knotweed isn’t a viable form of control. “Who needs thousands of acres of garnish?” he says. “Nobody’s that hungry.”

A Hobby With Some Heavy Lifting

For these aficionados, a baked clay block is a thing of beauty

WSJ – March 13, 2016 

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On an unseasonably warm midwinter day, Stephanie LaRose Lewison arrived at Fall Kill Creek in Poughkeepsie, N.Y., with hip waders, a ladder and white ski poles. After descending the ladder into the creek’s swift current, she balanced herself on the poles and began bricking.

“It’s a defining characteristic of myself,” said the 31-year-old geologist, of her passion for collecting the ubiquitous fired-clay blocks almost universally regarded as heavy, dirty and generally worthless. To date, she has amassed more than 400 bricks—not far from the proverbial ton—in her Poughkeepsie basement.

She keeps them neatly displayed on shelves just above her glass-bottle collection, a decision that led one fellow brick aficionado to label her an “optimist.”

Like other collectors, she looks for bricks stamped with words, pictures, symbols or numbers set in a rectangular recess called a frog. Unmarked bricks, called “vanillas,” are usually ignored.

Ms. Lewison is member No. 1,518 of the International Brick Collectors Association. The organization, which frowns on buying or selling, won’t assign bricks a monetary value. It insists that one brick is worth another in trade only.

“When you place a value on something, you attract people who want to make a profit,” said the association’s librarian, Jim Graves. If bricks were worth money, he added, “it would encourage people to go out and liberate them.”

Mr. Graves, 73, has between 3,000 and 4,000 bricks in his yard in Wichita, Kan.

“I don’t mind being called crazy,” he said.

Instead of searching eBay, IBCA members travel to thrice-yearly swaps where collectors trade from truck beds and spread out bricks to give away. A bell rings and attendees race around, filling their arms.

“It’s amazing what people are willing to share,” said Ms. Lewison, who said she once scored a rare New York Central Railroad example. Between swaps she mails bricks to collecting colleagues in flat-rate boxes.

In the early 1900s, the Hudson Valley led the world in brick production. New York City building codes mandated fireproof materials, and vast deposits of clay lay within a short boat ride of the growing metropolis. But regulations changed, the Depression hit, and construction firms turned to concrete and steel. Of the 100-plus brick manufacturers that operated along the river in 1910, none remain today.

Now collectors scavenge river banks, former brickyards, constructions sites and landfills for the industry’s remains.

Much of that history is preserved in the 3,000-strong New Netherland/New York Brick Archive at Fordham University, maintained by Allan S. Gilbert. The anthropology professor uses chemical analysis to compare bricks from dig sites with ones in the archive.

Calling the humble brick a crucial artifact in the history of urbanism, Mr. Gilbert said he is “awed” by its significance.

The gurus of Hudson River brick collecting are Andy van der Poel, 50, and Fred Rieck, 74. They met recently to “talk brick” in Mr. Van der Poel’s garage in Kingston, N.Y., where the high-school physics teacher keeps his finely curated collection on floor-to-ceiling pine shelves. His passion is such, he said, that if he isn’t careful, “I’d have no family and a whole lot of bricks.”

The amateur scholarship of these two brick buffs has exceeded the published literature on bricks. Now they are correcting the texts and advising other collectors on forums like brickcollecting.com.

“Some of the stuff I’m looking for is rare—it is 100 years old, but it wasn’t a fine art. It was crude and industrial,” said Mr. Rieck, a retired electronics equipment inspector for New York’s Office of General Services, who has at least 1,000. “Who gave a hoot about bricks?”

The two friends pore over old maps, obituaries and industrial records to find out what company made what brands, where the brickyard was and who owned it. They have solved the mysteries of Shamrock, Dwyer, Roberts and about 400 others. A few brands, such as *DK* and VF, still elude them.

Mr. Van der Poel’s favorite brick is unmarked, except for the tiny footprint of a child who stepped on the clay before it was fired.

“When Fred and I have done lectures, I bring this along,” he said. “You’re only going to find that when you’re out there doing some digging.”

On one brick hunt, they did find a corpse.

“It didn’t look gory,” said Mr. Rieck. “A cowboy boot with a pant leg coming out of it. A skull like it was just planted in the sand.” They took their bricks home, then called the sheriff. It turned out to be someone who had been reported missing months before from a nearby beach.

Mr. Van der Poel said he once knew a collector who tried to pry a desirable brick out of a stranger’s front steps. “I’m not going to take a brick out of somebody’s house,” Mr. Van der Poel said. He and Mr. Rieck do have their strategies, but the duo are careful to ask permission, when there is someone around to ask.

The best time for bricking comes after the snow melts because ice shifting along the Hudson’s shoreline can uncover fresh examples. Another choice time, said Mr. Rieck, is right after a fire.

When people inevitably ask what they are doing, casing a freshly burned building or mucking about on the river, Mr. Van der Poel hands them a business card reading “Hudson River Brick Collector.”

“It legitimizes us,” he said.