• Nature

    Nettle Leaf

    Nettle leaf is a uniquely useful plant that has shown to support joint health and overall wellness. The plant itself (urtica dioica) has been known to have a bit of a sting due to the tiny hairs it possesses called trichomes that release a substance that is irritating to the skin almost immediately upon contact. However, the more commonly used nettle root has been used for over 2000 years as a powerful spring tonic. Nettle Root Nettle Root (also known as Alingatong) is used more widely than the plant’s leaves or stems. One of the most common ways that nettle root is made available is by making it into tea.…

  • Nature

    Moths of the Sphingidae Family, The Gaudy Sphinx

    Around the world, some of the largest moths belong to the Sphingidae family. Sphingidae moths have long narrow wings and thick bodies that are covered in hairs. The fore-wings are much longer than the hind-wings. The hairy bodies are pointed at the head and back of the body. Because of their size and appearance, these moths are sometimes mistaken for hummingbirds — they are sometimes called hummingbird moths. And like hummingbirds, these moths hover over flowers to consume nectar. Other names you will often hear used for these moths are hawk moths and even sphinx moths; this is because when the larvae feed among the leaves and branches of a…

  • History,  Science

    The Pressure Cooker

    Pressure cooking is the process of cooking food at high pressure, employing water or a water-based cooking liquid, in a sealed vessel known as a pressure cooker. High pressure limits boiling and permits cooking temperatures well above 100 °C (212 °F) to be reached. Pressure cookers work by expelling air from the vessel, and trapping the steam produced from the boiling liquid inside. This raises the internal pressures and permits high cooking temperatures. This, together with high thermal heat transfer from the steam, cooks food far more quickly, often cooking in between half and a quarter the time for conventional boiling. After cooking the steam is released so that the…