You can find additional content by clicking many of the images and photos below as well as the underlined links.

Rupert Sheldrake

Rupert Sheldrake has been on my radar for a long time but only peripherally. I knew there was a lot of controversy around him so when I came across this banned Ted Talk of his from 2013, I was curious. In it, he challenges basic scientific principles, so I decided to listen to it and explore this interesting figure in more depth.

Sheldrake has been extremely controversial, mostly because he challenges scientific dogma and the foothold science has had on all of us for a very long time. Below are what he considers the mistaken assumptions/dogmas he is talking about:
1. The universe, nature, animals and people are machine-like.
2. Matter is unconscious—there is no consciousness in stars, galaxies, plants, animals, and humans, etc.
3. The laws of nature are fixed—and have been since the time of the Big Bang and will never change.
4. The total amount of matter and energy is always the same.
5. Nature has no purpose.
6. Everything you inherit is material and in your genes.
7. Memory is stored inside your brain.
8. Your mind is inside your head.
9. Psychic phenomena is impossible and illusory.
10. Mechanistic medicine is the only kind that really works.

In Sheldrake's mind, science must be set free and returned to being a legitimate system of inquiry rather than a rigid belief system.

In 2013 Sheldrake was called a heretic and condemned for these ideas as his Ted Talk was removed from the air. But this didn't stop him. Since 2013, Sheldrake has continued to operate at the margins of his discipline, looking for phenomena that "conventional, materialist science" cannot explain and arguing for a more open-minded approach to scientific inquiry." I would like to think we have made some progress in this arena nowadays. I wonder if he would agree...

Jacob Holdt, American Pictures

Click image above to hear Holdt talk about himself and his inspiration for the book.

Danish photographer Jacob Holdt might be a household name in Denmark but he is little known in the United States, even though the bulk of his work has to do with the study of culture and social issues in the United States. In the tradition of Frenchman Alexis de Toqueville, Holdt came as a visitor and in the course of his travels hitchhiking across the States, he photographed and wrote, witnessing the underbelly of life in America. It culminated in his book American Pictures, published in 1977--it is internationally renowned.

In the words of one reviewer: The moral and physical courage it took to do what Jacob Holdt did is just...staggering. How many people from a comfortable background would dare to travel through the economic underbelly of America, for years, depending for daily survival on the kindness of strangers? Who but a foreigner could paint such a portrait of structural oppression and its effects on the American underclass? If you haven't read Tocqueville, or Jacob Riis, or "Black Like Me", start here, with this book, whose emotional power is so much greater.

Although Holdt's American Pictures was published in 1977, it is sadly still very relevant today. To see the collection of these photos and more, click here.

Pan Seared Chicken with Rhubarb Thyme Sauce

I met Linda Augustine in Seattle at one of my shows out there. She is a talented writer who writes her own beautiful blog called A Year at the Table, where she celebrates and shares seasonal food recipes.

Linda recently sent me this Pan Seared Chicken with Rhubarb Thyme Sauce recipe. I never really know what to do with rhubarb aside from the typical rhubarb pie, and since it is in season right now, I thought it apt to include it in this week's blog. Doesn't it look delicious! I haven't tried it yet but plan on making a meal of it someday soon...

PAN SEARED CHICKEN WITH RHUBARB THYME SAUCE (Serves: 4)

INGREDIENTS
4 boneless, skinless chicken breasts, 5-6 ounces each (see note)
Kosher salt and fresh ground black pepper
½ cup all purpose flour, optional (see note)
2-3 tablespoons butter
2-3 tablespoons olive oil
½ cup chopped sweet yellow onion
2 cups chopped rhubarb (2 medium stalks, about ½ pound)
1 teaspoon finely chopped garlic (1 medium clove)
2 tablespoons brown sugar
1 cup chicken broth or stock
1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme
½ teaspoon lemon zest

INSTRUCTIONS
Place each chicken breast between two pieces of wax paper or plastic wrap and pound to ½-inch thickness or cut in half widthwise
Sprinkle both sides with salt and pepper
Dredge in flour and shake off excess
In a large skillet over medium heat, melt butter with olive oil. When butter starts to sizzle, add chicken and cook for 3 to 4 minutes (do not move chicken – allow it to brown).
Turn chicken and cook until browned on other side, about 3 to 4 minutes. Remove chicken to a plate and keep warm
Add onion to the same pan, adding additional 1 tablespoon of olive oil if needed and cook and stir until softened, about 2 minutes.
Add garlic and cook and stir an additional 1 minute.
Stir in rhubarb and brown sugar, then add chicken broth and thyme;
bring to a simmer, then return chicken to the pan (chicken on top of rhubarb), cover partially, and cook on low just until rhubarb is softened and chicken is cooked through, about 5 to 7 minutes.
Transfer chicken to serving plates or a platter.
Lightly mash part of the sauce with the back of a spoon, leaving some of the rhubarb in the sauce in pieces.
Add lemon zest and season with salt and pepper.
Spoon sauce over chicken (chicken can also be thinly sliced and sauce spooned on top of it). Makes 2 cups sauce.
Notes
Two large chicken breasts (weighing in the range of 10 ounces each) can be cut in half, lengthwise, and then pounded to get 5-6 ounce size breasts. Dredging the chicken in flour can be eliminated for those avoiding flour.

The only other thing I know about rhubarb is that my late husband as a kid used to treasure his summer afternoon naps under the giant leaves of a rhubarb plant in his father’s garden.

Painting of the Week

Charity of the Week:

About The Author

New York City based contemporary artist, Pam Smilow, began writing the creative lifestyle blog “things we love” in an effort to foster a sense of community during times of isolation and reflection. To read more about her and her art, visit her website and check out the essay written by Frank Matheis entitled The Sophisticated Innocence of Pam Smilow.