Why take another photo?

I’ve been carrying a camera around since I was ten, recording events from my “magic carpet” as I tour this life. I started with a Brownie Instamatic camera, a gift from Mom and Dad, and now I use various digital Whats-its.

Sometimes I’d wonder, “Why do I take pictures?” I mean, aren’t there enough photos in the world already? Well yes, according to the New York Times article, Photos, Photos Everywhere, “The growth in the number of photos taken each year is exponential: It has nearly tripled since 2010 and is projected to grow to 1.3 trillion by 2017.” You can thank smartphones because “Seventy five percent of all photos are now taken with some kind of phone.”

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I was hiking with a friend on a splendid September day on Kodiak Island. I turned to say something to her and spotted these bright orange bearberry leaves; and then the clouds shuffling across the blue sky, and so on. “Wait!” I said. I whipped out my iPhone…

Still, after 50 years (okay, do the math), I love making images. When everything comes together I want to shout, “Yes, that’s IT!” and I’m filled with a special connectedness and joy. 

This why-take-another-picture question held court on the back of my mind for years. Then I recently came across a passage by Paramahansa Yogananda which inspired me to mindfully reach beyond the physical activity of tripping the shutter.

Any time you become fascinated by some material creation, close your eyes, look within, and contemplate its Source.
—Paramahansa Yogananda

Brother LawrenceTo ‘look within and contemplate its Source’ is something we should do at all times. It’s called ‘practicing the presence.’ All true spiritual disciplines say that to improve our lot, we must think of Him (Her, Divine Friend, Spirit, Allah, whatever works for you). Such devotion does not take away from enjoying life, rather it enhances it. “There is no sweeter manner of living in the world than continuous communion with God,” said Brother Lawrence, a monk who lived in the 1600s.

I’m no saint. I struggle mightily with restlessness and distractions when I sit to meditate. But what continues to drive me onward is knowing that the only difference between me and a saint is that saints don’t give up.

My question for you is: What are you thinking about as you quilt, cook, run, paint, garden, golf, hike, program computers, walk your dog, dance, dine with a friend, backpack, study the stars…?

And does the world need another photograph?

Just askin’…

The time of business does not with me differ from the time of prayer, and in the noise and clatter of my kitchen, while several persons are at the same time calling for different things, I posses god in as great tranquilly as if I were upon my knees at the blessed sacrament. — Brother Lawrence

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Got the sniffles? A sore throat? Try oregano-garlic tea

In Kodiak, Alaska, with winter breathing down our necks, there’s a lot to do. In the garden, it’s time to pick and put up mega-crops like potatoes, onions, cucumbers, and tomatoes. They’re pantry fillers for sure. And while a home-grown onion is a beautiful thing, it’s easy to overlook petite plants like parsley, sage, and other herbs. Herbs don’t fill pantries and bellies as fast as fruits and vegetables do, but some have a power-punch that most veggies can only dream of. Take oregano, for example…

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Just as I arranged a clump of oregano in this orange vase, an orange boat came into view. How lucky can you get?

No longer confined to jars in the spice cabinet, new research is discovering more properties and uses for oregano as antibacterial and antifungal agents for example. And here is something you can share at your next coffee shop meeting: Oregano is also being tested for its ability to reduce the methane production (hmm, I think that’s called farting) in cows, which emit about 100 kg of the greenhouse gas per year per cow.

An important culinary herb, oregano leaves are used in cuisines of the Mediterranean, the Philippines and Latin America. In Greece it adds flavor to the classic Greek salads as well as their famous lemon-olive oil sauce that accompanies fish dishes. In southern Italy, oregano (a member of the mint family) is used extensively with roasted, fried, or grilled vegetables, meat, and fish. Its popularity in the U.S. is said to have been sparked when soldiers, returning home from WWII, brought back a taste for the ‘pizza herb.’

On our front deck, by the door closest to the kitchen, oregano shares a large container with sage and parsley, the three herbs that I use to enhance baked potatoes. The recipe is called Stained Glass Potatoes. I sprinkle the chopped herbs on a baking pan that’s been coated with olive oil, toss on a few calendula blossoms and then set halved potatoes, cut side down, on top of the herbs. After baking the spuds for about 45 minutes at 350 degrees, the herbs and flowers create beautiful patterns on the potato “pallets.”

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Oregano-garlic tea has pulled me through a cold or two. Try making a dried version of the ingredients and give it as gifts.

Fresh sprigs of oregano also flavor our vinegars, soups, butters, salad dressings, muffins, yeast breads, and tea. Yes, tea. When I feel the twinges of a cold coming on, I brew a batch of oregano-garlic tea. The original recipe comes from a student who demonstrated how to make this tea as her final project in my college Organic Gardening class. Like the container on the front deck, oregano shares the stage with other ingredients; in this case, some unlikely ones.

Over the past several years I’ve been able to substantially reduce the symptoms of a cold or stop it in its tracks altogether by drinking this tea.

So the next time you feel a sore throat or cold-flu coming on, give this tea a try.

Oregano-Garlic Tea

2 cups water
A few slices red onion
4 to 6 garlic cloves, smashed
1/4 cup chopped fresh oregano or 2 Tbl dried
4 to 6 slices fresh ginger
2 Tbl lemon juice
2 tsp honey or other sweetener
Pinch cayenne pepper (optional)

Directions: Place water, onion, garlic, oregano, and ginger in a non-reactive saucepan. Bring to a boil, reduce heat to low and steep for 15-20 minutes. It will turn a nice pink-blush color. Remove from heat and stir in lemon and sweetener. Pour into a mug and take small sips; inhale the steam, too.

I admit, oregano-garlic tea might not be the tastiest hot brew on the planet (especially in the morning), but you’ll get used to it. Besides, if it doesn’t cure you, it won’t hurt you either.

Let me know what you think about the tea. Cheers,
Marion Owen, Kodiak, Alaska, photographer

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Seven prayers for peace

Every year, the International Day of Peace falls on September 21. But why not celebrate peace every day? I’m not suggesting you run around with a billboard declaring, “World Peace or Bust!” That accomplishes little. To realize true peace, true happiness, you need to practice it as you go about your daily activities, however grand or mundane they may be. Soon, peace will feel as familiar and comfortable as your favorite shoes. And that’s the kind of calmness you want to radiate so that when people come into your presence they think, “Wow, I want some of that, too.”

I invite you to download these posters, which I created from my photographs. Use them on your desktop, your iPhone; print them, share them. “Give peace a chance,” as John Lennon said.

Thanks for visiting. With blessings,

Marion Owen, Kodiak, Alaska, photographer


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Posted in Essays and inspirations, Life coming full circle, Our world, Photography | 10 Comments

When celery is cloaked with diamonds

Let’s face it, celery is an unappreciated vegetable. A little goes a long way for me. Still, I grow several plants in containers on the deck where it’s convenient to harvest, but mostly to discourage slugs.

This year’s celery crop was a culinary failure though. The flavor was so strong and bitter, I didn’t dare chance even a soup with it. But instead of cutting it down in favor of say, spinach, I let it grow into its natural form. At that point, I pretty much ignored it.

Then, on a misty morning, when I was busy prepping for the night’s dinner cruise, I looked out the kitchen window and saw hundreds of celery flowers, heavy with dew and shimmering like stars. They looked like gems, yet in the moment, they were more precious than diamonds.

Celery, garden, photograph, sparkles, macro, seeds, Marion Owen, Kodiak, Alaska

When a friend of mine saw this photo she said, “Wow, I love the watermelons in the background!” By the way, can you spot the little bug in the photo?

I set the paring knife down, grabbed my camera gear, (shutting out the lazy thought, “Oh, I’ll shoot it tomorrow”) and headed outside.

Returning to my kitchen chores, I thought about something a fellow photographer shared with me this summer; something he learned during a photo workshop. In essence: “If, when you go out to take pictures, you have narrow expectations or you’re restless in the head, then you’ll miss the gifts that the Universe is sending you.”

I think this is so true in anything we attempt in life.

Feel free to download this photo to use as your phone’s wallpaper or desktop background.

And many thanks for visiting!

Marion Owen, Kodiak, Alaska, photographer


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In praise of: Winter spinach, easy refrigerator pickles, and aronia berries

This article was originally published as one of my weekly garden columns…

Let me begin with a gentle apology: Professional columnists say you should never devote your columns to more than one topic. Fat chance. Here in Kodiak, Alaska, there’s so much going on that it’s impossible for me to follow their advice. So this week you get a bonus: Three topics for the price of one. (Of course I’m kidding about the price). I think you’ll enjoy the variety:

  1. How to overwinter spinach (harvest fresh greens in February)
  2. My favorite refrigerator pickle (mix ‘n match veggies)
  3. What’s an aronia berry? (hint: It has more nutritional punch than blueberries)

The fall season means prepping the garden for next spring. But it’s also planting time. Yes, while you’re yanking out faded pansies and tired lettuce, spinach seeds need to be planted. Now you might be thinking, “But it’s September, in Alaska. Why are you telling us about sowing seeds?” This is a heads-up for anyone living north of the Mason-Dixon line: The first two weeks of September is the best time to sow spinach for harvesting next spring.

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This spinach leaf is so big I could use it for sandwich wraps! Spinach is my favorite winter green: Sow seeds in September and enjoy spinach salads in March. (Marion Owen photo).

Kale and cress might be the Rock ‘n Roll stars of veggies, but spinach is the best winter green for northern climates. It loves cool temperatures and tolerates winter weather if, and only if, the seeds are sown early enough for the plants to establish roots.

1) How to overwinter spinach: Our favorite winter green

I learned about overwintering spinach through Eliot Coleman, while reading his landmark book, The Winter Harvest Handbook. “In cold houses,” he says, “Spinach continues producing new leaves all winter unlike, say kale, another cold-hardy crop, which stops new growth during the cold months.”

In Kodiak, we sow spinach seeds in outside beds, greenhouses or hoophouses. Favorite varieties include Olympia, Space and Tyee. For outdoor raised beds, you’ll want to provide a protective cover such as a cold frame, fiberglass or perforated plastic. The plants will grow to 2 to 4 inches in height, and then when the day length drops below 10 hours (around October 20 for our latitude), growth slows to a crawl.

To access the Duration of Daylight table for your latitude, click here.

During the winter months, keep the soil barely moist (not soggy). Too dry and the seedlings won’t have enough root structure to produce a crop in March.

Around February 20, the day length (for our latitude), crests over the 10-hour mark. Like magic, the spinach resumes growing, and you’re on your way to fresh salads.

While you’re waiting for your spinach seeds to germinate why not make a batch of pickles? Below is my all-time favorite refrigerator pickle recipe. They are easy to make and require no processing in a boiling water bath. And you can mix and match veggies: cucumbers, carrots, green onions, onions, green beans, bits of cauliflower, zucchini, you name it.

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What can I say? My favorite refrigerator pickle recipe gives me an excuse to be creative in a quart jar.

2) My favorite refrigerator pickle recipe

This recipe is excellent for anyone who is new to pickling and since many vegetables are pickle-friendly, you’re not limited to cucumbers. (If love pickles, be sure to try rhubarb pickles). Yields 2 quarts.

Brine ingredients :
4 cups water
2 cups white vinegar (For a sweet ‘n sour pickle use cider vinegar and add 1 cup sugar to each 2 cups vinegar)
8-10 cloves garlic, peeled
6 tsp non-iodized (kosher or canning) salt
Several sprigs of fresh dill
1 tsp each celery seed, coriander seed, and mustard seed
1/2 tsp black peppercorns (optional)
Crushed red peppers
Vegetables (6-7 cups):
Cucumbers, sliced into 1/8-inch slices or into cut lengthwise into sticks
Carrots, small whole, or cut in half lengthwise
Green onion pieces
Green beans
Chinese snow peas
Edamame (soy beans)
Cauliflower pieces
Sliced white turnip
Fennel slices

In a stainless or other non-reactive pan, bring water to a boil, reduce the heat, add the garlic and let it simmer for about for 5 minutes. Add the vinegar and salt (add sugar now if you’re going to use it), raise the heat and bring to a boil, stirring until everything is dissolved. Remove from heat. Into each 1-quart jar, pack a few sprigs of dill and a pinch of crushed red peppers. Divide the seeds and garlic between the jars. Then pack the jars snug (but not too tight) with vegetables. Bring the brine back to a boil, pour it over the vegetables to cover completely. Let it cool, then cover and refrigerate. The pickles will taste good in a few hours, though better after a couple of days. They’ll keep for 3 to 6 months.

3) What are aronia berries?

With all the emphasis on eating local foods (that includes foraging), it’s nice to find trees and shrubs that work double-duty in your garden, that is, as an ornamental plant and as a food source. Meet aronia, an overlooked member of the Rosacea (rose) family, that’s native to the Eastern U.S. and is often found in wet woods and marshy areas.

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Picking berries from our aronia bush requires wearing a life jacket (just kidding) because the plant hangs over the cliff at our oceanside home/B&B in Kodiak, Alaska. The effort is well worth the stretching exercises, though. (Marion Owen photo)

Aronia, also called chokeberries, produce red or black berries, depending on the variety. fresh, but because of their tartness, most people process them into jams, jellies, juices, teas (Poland) and wine (Lithuania). The midnight blue berries mix well with black currants, blackberries, and blueberries. Another tidbit about aronia berries is that they are also used as a flavoring or colorant for beverages and yogurts. By the way, blogger Donna Stewart has an excellent recipe for GLAM Jam, that’s Ginger, Lime, Aronia and Maple.

Aronia berries’ deep color should give you a clue that they contain a healthy amount of polyphenols, especially anthocyanins (antioxidants). In fact, chokeberries contain some of the highest anthocyanins measured in plants, said to contain three times the antioxidants than blueberries.

But that’s not the end of aronia’s beauty. After a summer of dainty white blossoms which give way to purple-blue berries, this shrub really comes into its own in the fall when its leaves turn a pleasing yellow, orange and red. It’s these leaves that I see from my kitchen window as I sip coffee, watch eagles fly by, make pickles…

Thanks for visiting…

Marion Owen, photographer, organic gardener, Kodiak Island, Alaska

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Why sea otters put on a happy face

At one million hairs per square inch, sea otters have the densest fur on Earth.  That’s more hair than on a black lab dog. All that hair means extra warmth for sea otters. And extra work. Sea otters aren’t insulated with blubber like whales and sea lions, so they spend much of their time cleaning and grooming their fur. In the process, sea otters do funny things: Scratch their bellies, nibble their toes, practice yoga, and make funny faces.

One morning we came across an otter, comfortably wrapped in a seaweed “seat belt.” He was massaging his neck and cheeks, which all seemed so businesslike, when suddenly his face erupted into a giant grin. I laughed out loud into the back of my camera.

What a great smile and what an impressive set of choppers, don’t you think? Healthy sea otter teeth are no accident, though. Remember, these guys dine on crabs, clams, sea urchins, and an occasional octopus. According to Science Magazine, sea otter teeth are twice as tough as human tooth enamel. Dentists should use photos of sea otter smiles to encourage patients to brush and floss their teeth!

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Mr. Enhydra lutris (sea otter) smiles back at our cameras during a wildlife photo workshop on our boat. He had us ALL laughing! (Marion Owen photo)

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“A Life at Sea”: My little photo essay in Alaska Magazine

Whew. Life in Kodiak, Alaska ramps up every summer: My husband Marty and I run an oceanfront B&B and host about 120 tours on our boat in the form of wildlife viewing/photo trips and gourmet dinner cruises. As the chief cook and bottle washer, I have great views for doing dishes). But I haven’t always cooked, scrubbed toilets, grown kale salads, and photographed for a living. I’ll show you what I mean…

The July/August issue of Alaska Magazine printed a photo essay of my work, showing the beauty that abounds on Kodiak Island. The photo essay, called “A Life at Sea,” is a play on words you see, because I once worked  as an Able-Bodied Seaman and later as a 3rd Mate (Merchant Marine Officer) aboard research ships and tugs. Even then, my camera helped me describe to friends and family back home what it was like to spend 6 to 8 months at sea. I hope you enjoy it as much as I loved taking the photos.

(To see the video I created about our close encounter with humpback whales, visit my post, From whales to plants, mid-summer feeding is a must).

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FINAL NOTE: If you’re thinking about traveling to Kodiak Island, be sure to visit the Discover Kodiak visitor website.

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From whales to plants, mid-summer feeding is a must

After shutting down the boat engine we leaned against the railing to watch two humpback whales feed close to the surface. Winding slowly through the kelp bed, they created small whirlpools with their pectoral fins and tails, like a barista would use a straw to draw artistic swirls on top of a latte.

Then one of the whales slowly turned toward us, exhaled deep and low, and eased alongside the hull. It was so close we could see every bump and dimple on its dark skin. Long ribbons of kelp streamed like banners from the whale’s dorsal fin as it dove. We craned our necks toward the stern to capture every precious moment. Here’s a video I made illustrating that magic close encounter…

Humpback whales gather in Alaska waters every summer to do one thing: Eat. In fact, good feeding is a mid-summer’s dream to many species on the planet, from whales and eagles, to bumblebees and plants. (I’ve included more photos from recent whale watching trips at the end of this piece).

Just like whales need to bulk up with food to take them through the lean winter months, plants need a pick-me-up with a midsummer feed to take them through the rest of the season. The garden, after all, has been churning out non-stop growth for several months. As a result, levels of essential nutrients like nitrogen for leafy growth, root-promoting phosphorus and potassium for fruits and flowers are in short-supply. In limited spaces like containers, hanging baskets, as well as greenhouse beds, feeding is even more critical.

And since gardens are always growing, your first consideration should be keeping them healthy and well fed. This is especially important for heavy (vegetable) feeders like broccoli, celery, cucumbers, squash, tomatoes, onions, spinach. Medium feeders include basil, lettuce, potatoes and radish. Light feeders would be peas, Swiss chard, beans, carrots, and beets.

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My hoophouse (high tunnel) in summer’s full-production. Zucchini, tomatoes, beets, poppies, carrots, and cress. This is the second crop, put in after harvesting spring greens.

For the most part, perennials don’t need a lot of feeding, particularly if the soil is healthy and rich and was prepared well at planting time. Still, a top or side-dressing of compost may do the trick and will be appreciated by “heavy feeders” such as lilies, delphiniums, astilbe and phlox.

Perennials that are currently blooming, or have yet to bloom (as in some lilies), still need a steady supply of food. Annual flowers may be showing signs of slowed growth or yellowing after their initial burst of activity in late spring and summer. And vegetable that are still producing will have used up a fair amount of available nutrients in the soil around them, particularly if you’ve planted a second or third crop in the same bed.

So a mid-season feeding is in order. And there is a number of ways to accomplish this.

My first preference is to sprinkle well-rotted compost around plant roots or in between rows of plants. Not only is this a wonderful soil-builder, but with each rainfall or watering, nutrients will be made available in the root zones, and worms and other tiny creatures will make short work of the new “packages” of goodies.

Along the same vein, but slightly faster-acting, is to water with compost tea or manure tea. These liquid foods (I like to think of them as smoothies for plants) are easy to make. Just soak a couple handfuls of compost or manure (add a handful of seaweed for good measure) in a 5-gallon bucket of water. Stir occasionally to introduce air and thus keep the concoction from smelling bad. To use the nutrient-rich liquid, dilute it 1 or 2 parts tea to 1 part water. It’s not rocket science so don’t sweat the details. Just feed your plants.

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Nestled between cucumber plants, this plastic milk carton, minus its bottom, makes a perfect funnel for feeding with liquids like compost tea, without disturbing tender roots.

One of my favorite ways to make manure tea is to add a cow or buffalo pie to a bucket of water. I don’t bother to break it up. Instead I just scoop out the colored water and feed it to tomatoes, cabbage, herbs, calendulas, whatever.

Dilute the teas even more and you have a fabulous—and instant—foliar feed. It’s best to spray plants early in the morning rather than in the heat of the day.

Greenhouse crops need feeding as soon as flowers form. For tomato growers, a potassium-rich seaweed or compost liquid added to the watering can every week encourages more flowers and a better harvest. And those pale yellow leaves? They indicate a shortage of nitrogen, also treatable with a fast-acting dose of liquid compost or manure. (Yellow leaves can also be cause by over or under watering). As for a magnesium deficiency (yellowing leaves with bright green veins), a weekly spray of diluted Epsom salts can help return things back to normal.

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Daisy the Dragon (which I made from recycled Styrofoam chunks from old docks and covered with cement and broken plates and glass) is surrounded by perennial flowers that don’t require a lot of extra fuss and food.

A gentle word of caution here: While organic matter is considered the magic elixir, more is not always better. An over-fertilized perennial will reward you with weak, leggy growth that flops over half-way through the season. Over-feeding can also affect bloom performance, producing lots of green foliage at the expense of flowers. However, if your soil lacks organic material, your plants will benefit from routine, light (lay off the nitrogen) mulching.

Beholding a whale glide along the hull of the boat can leave you pretty wide-eyed and wired, so we retired to the galley for a muffin and a cup of coffee.

“Wow,” I said. “When I get home, it might be tough to wrap my head around writing my weekly column.”

I knew I could do it, though, and I’ll let you in on a little secret: After writing this column for fifteen years I consider it a personal challenge to be able to relate any topic to gardening. Even whales.

Thanks for visiting… May you have a whale of a good time today!

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It’s an honor to have one’s spectacles sprayed with whale “snot.”

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A breaching whale is one of the most exciting things you can witness. This humpback whale did a back flip right next to our boat.


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What’s to celebrate in July? Try freedom from plastic bags

Bag Free WorldEvery year I spend a glorious amount of time creating a wall calendar. I adorn each month with photos from Kodiak Island and dates for the rest of us to remember and celebrate. I research uplifting quotes and toss in a favorite recipe or three.

Let’s take the month of July, Picnic Month. The grid, as it’s called, begins with Canada Day on July 1, followed by July 3 which is International Plastic Bag Free Day. Think for a moment. Can you remember the first time you experienced a plastic grocery bag?

Wall calendar, Kodiak, Alaska, Marion, Owen

It’s all about Freedom: Leading up to the Unites States’ Independence Day is an international day called International Plastic Bag Free Day. Let’s be free as a people and free of plastic bags.

I remember. I was in Dutch Harbor, Alaska, 500 miles out the Aleutian Chain. I remember how the bag crinkled when the store clerk handed over my purchase of apples, crackers and cheese. As I stepped outside into the morning blizzard, I slipped my gloves through the two loops and thought, “Wow, this bag feels weird.”

That was back in 1981. Who would have thought plastic bags would grow into such a curse? According to PlasticBagFreeDay.org, each plastic bag is used for an average of 25 minutes. Go to TriplePundit and you learn that Americans use 100 billion plastic bags each year. Plastic bags clog storm drains, litter streets, and are mistaken for food. Just ask a turtle.


Interactive map, courtesy of PlasticBagFreeDay.org

I’m no saint. I forget my canvas shopping bags at home, too. But as a photographer, I’ve seen my share of ugly bags tangled in tree limbs and twisted in a pile of brown bear scat.

Please, please, please, as we celebrate the glories of summer, let’s be mindful of how we can leave this beautiful planet a better place for those that follow us by acting as if every day is a plastic bag free day.

Cheers and blessings from Kodiak Island,





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The day I was hugged by a fern

Alaska’s 2015-2016 winter was the second warmest on record, dating back to 1925. And here on Kodiak Island it’s been one of the rainiest. So when the clouds parted a few days ago, I took my camera for a walk along an ocean bluff, edged with spruce trees, in search of spring wildflowers and fresh greenery.

It was early for wild orchids (I promise to post later), but I came upon clumps of graceful fiddlehead ferns. I crouched down onto my belly, grateful for the mattress of moss, to study the tall stems that hadn’t completely unfurled. Oh my. Suddenly a warm awareness filled my being. Not thunder and lightning stuff. Just a subtle shift from looking at stems and fronds to seeing heads and outstretched “arms.” As if recognizing a long lost friend, I smiled and mentally sent a greeting, “Hi.”

When I finally picked up my camera and started composing the image, I felt like I was taking a portrait…

Hug, fern, green, plant, Kodiak, Alaska

“Can I give you a hug?” said the fern… (Marion Owen photo)

A few days after meeting Fernie, I came across an interesting blog post,  The amazing similarity between blood and chlorophyll where the author looks at common links between plants and humans. “Chlorophyll contains oxygen, carbon, nitrogen, hydrogen and magnesium, whilst haemoglobin from the blood contains iron at the place of magnesium. Both iron and magnesium are metallic atoms.”

How similar are we, humans and plants?

How similar are we, humans and plants?

It is definitely food for thought, to behold the Oneness in all.

Meanwhile, I’m celebrating spring in new ways and looking forward to more discoveries along my inner Journey.

“Behold, my friends, the spring is come; the earth has gladly received the embraces of the sun, and we shall soon see the results of their love!” ~~ Sitting Bull

forest, tree, spruce, Kodiak, Alaska, rainforest, hike,

A Sitka spruce tree seems to reach out to hikers passing by in a Kodiak, Alaska forest. (Marion Owen photo)

Posted in Kodiak Island, Alaska, Organic gardening, Our world, Photography, Where curiosity leads me | Tagged , , , , , , , , , , , , , , , , | 12 Comments