In April 2010 I had the opportunity to visit the beautiful land of Florida. This is a visual memoir of the trip to the black hammock and everglades national park. We went airboating through the murky waters and canoed through the alligator infested mangroves.

Howard Glenn Voss, emeritus professor of physics at Arizona State University (ASU) and an exemplary leader in the national physics education community, passed away on 29 March 2010 after a brief illness.

Howard’s story is one of persistence, insight, and leadership. He was born in Holland, Michigan, on 11 October 1935. In 1957 he received his AB degree from nearby Hope College, where he majored in physics, mathematics, and secondary education. He began graduate work in physics at Michigan State University, while simultaneously teaching physics 40 miles away at Byron High School. His wife, Helen, was afflicted soon afterward with a severe respiratory illness, so they moved to Arizona, where Howard continued his teaching career at Scottsdale High School.

In 1962 Howard accepted an opportunity to pursue graduate studies at ASU with support from an NSF-sponsored Academic Year Institute. Two years later he received a master of natural science degree from ASU and an MS in physics from Purdue University through an NSF-supported three-year summer program for high-school science teachers. Recognizing his teaching abilities, ASU hired him as an instructor without expectation of tenure or promotion.

That restriction was soon lifted as his colleagues realized the breadth of Howard’s influence in the department and of his contributions to the university at large. In 1969 he was promoted to a tenure-track assistant professor position and simultaneously was made assistant chair of the department. Among other duties, he helped found and was assigned full responsibility for the Physics Service Course Facility, which provides additional help to students enrolled in introductory physics courses. In 1976 he was promoted to associate professor with tenure.

Howard’s ambition to pursue doctoral studies in physics was thwarted by university restrictions against granting a degree to a member of the faculty and by his wife’s ongoing medical issues, which prevented their leaving the Arizona climate. In 1984 the department, recognizing his wise and incisive judgment, his mastery of teaching physics, his work ethic, and his growing influence on the national level, promoted Howard to the rank of full professor. From 1994 to 2000 he served as chair of the department.

Early in his years at ASU, Howard joined the American Association of Physics Teachers (AAPT) and became active in both the Arizona section and the national organization. Through his section activities he mentored and provided inspiration to many high-school and college teachers in Arizona.

Howard was the AAPT section representative from Arizona starting in 1972, and in 1981 he was elected chair of the AAPT section representatives; that position made him a member of the AAPT Executive Board. Beginning in 1983 Howard served sequential terms as secretary of AAPT. He was elected to the presidential chain in 1992 and was AAPT president in 1994. His influence was felt within the broader physics community as he served on numerous AAPT and American Institute of Physics advisory committees and on local organizations such as the board of trustees of the Arizona Science Center.

One of Howard’s singular highlights was providing testimony in June 1999 before a joint session of the US House of Representatives Committee on Science and Committee on Education and the Workforce. He passionately discussed the need to produce high-quality preparation programs for K–12 math and science teachers. He expertly described two such successful AAPT programs: the Physics Teacher Resource Agents program, in which experienced physics teachers assist less-prepared teachers, and the Powerful Ideas in Physical Science program, which helps colleges enhance their introductory physical science courses for elementary school teachers. He emphasized that the best teachers are those “who have actually learned science by experience and inquiry.”

In recognition of his many contributions to physics education, Howard received the ASU Dean’s Distinguished Teaching Award in 1975, an AAPT Distinguished Service Citation in 1990, and AAPT’s most distinguished honor, the Melba Newell Phillips Award, for creative leadership, dedicated service, and exceptional contributions to the teaching of physics.

Howard will be remembered by his many friends, his family, and the physics community for his thoughtful and calming demeanor; his ability to mentor students, colleagues, leaders, and aspiring leaders; and his example as an advocate for the highest standards of education at all levels.

How to feed the world ? from Denis van Waerebeke on Vimeo.

A main food staple of the Inca civilization (who held the crop to be sacred), quinoa has been cultivated for more than 5,000 years and has fed millions of people—no wonder it’s known as the “Mother Grain.”

The United Nations has even classified this super-food as a “super-crop.” Quinoa contains more protein than any other grain (an average of 16.2%, compared with 7.5% for rice, 9.9% for millet and 14% for wheat). It’s also a good source of dietary fiber and is high in magnesium, potassium and iron and a good source of phosphorous, calcium, vitamin E and several B vitamins. Quinoa is also gluten-free and easy to digest. It contains an almost perfect balance of all eight essential amino acids needed for tissue development in humans.

Quinoa is not a true cereal grain but technically a fruit of the Chenopodium family. Quinoa’s relatives include spinach, beets and Swiss chard. It is used as a grain and substituted for grains because of its cooking characteristics.

There are almost 2,000 varieties of quinoa, which range in colour from ivory to pink, brown to red or almost black. The larger whiter varieties (called altiplano) are most common and are considered superior because of their sweet and succulent seed.

Ways to cook Quinoa

Whole Grain: Whole grain quinoa cooks completely in about fifteen minutes and can be added to stews, soups, stir-fries and salads to add bulk, flavour and nutrients. It can also be eaten as an alternative to oatmeal, just add honey, nuts or berries.

Flour: Quinoa flour is very low in gluten and can be used in wheat-based and gluten-free baking. It can be added to recipes for bread, muffins, bagels, cookies and pancakes.

Pastas: Quinoa pastas usually include another grain like wheat, but there are also wheat-less varieties such as spaghetti, rotelle, shells, elbows and macaroni. Most are available in health food stores.

When properly prepared, Quinoa has a light, fluffy texture and a mild, slightly nutty flavour that makes it an excellent alternative to rice or couscous. For a roasted flavour, toast quinoa in a dry skillet for about five minutes. To cook, bring one part quinoa and two parts liquid to a boil; cover and reduce to a simmer for about 15 minutes or until the grains are translucent. You can also use a rice cooker to prepare quinoa. {ref}

The Happiness Club, a dance group from Chicago, will be challenging kids from across the country to a dance off. If you’re not happy with the food being served at your school – do something about it!

March 2010, i headed home to be with family because our beloved grandpa and dad was not doing well. I ended up staying the entire week to be with the family because he passed away. I was so glad to be with my family during this difficult time. This is a tribute to him. He meant so much to us all; his love of science, family, nature, and friends.

This wonderful concoction was given to me by Dave Warners. Dave spent a few years in Tanzania and loves some of the flavors their family picked up there. This recipe is from Zanzibar, Tanzania, where coconut and clove are major revenue and Indian ingredients influence local cuisine.

Total preparation time: 25 minutes
Number of dinner sized portions: 6 meals

Saute in saucepan:
1 T oil
2-3 cloves garlic, minced
4 whole cloves or 1/8 t ground cloves
1 1/2 t. ground turmeric

Combine in saucepan:
2 c. cooked or canned chick-peas (garbanzos), drained (500ml)
1 tomato, chopped (or a can of diced tomatoes)
1 1/2 c. coconut milk (375ml)
1/2 t. salt

Dave also likes to add a cup or so of cooked kale or spinach and a diced onion. He also includes some curry powder when spicy is the occation, maybe 2-3 teaspoons, or a pinch of cayenne. Its really quite an easy recipe and also very flexible to play around with. Bring the mixture to a boil and then reduce heat and simmer at least 20 minutes to blend the flavors. Serve over rice with peanuts and shredded coconut as condiments if you like. Happy eating!

March has proved fickle again. After two weeks of sunshine and warmth snow has graced us with its peaceful presence. This video was shot in Grand Rapids, MI on March 20, 2010.