Coenosia attenuata, Ed Yong, Neil Stevenson, Michael Pollan, Growing Carrots, Poaching Eggs
CG
What’s on your mind, Jeff?
J
Can you tell me about a Mediterranean fly called Coenosia attenuata?
CG
Oh, Coenosia attenuata is fascinating! It’s a type of fly often nicknamed the "killer fly." Native to the Mediterranean region, it’s a predator in both its larval and adult stages. The adults are especially cool—they hunt and eat other small flying insects like gnats, aphids, and fruit flies, even catching them mid-air. This makes them super beneficial for controlling pests in greenhouses and gardens.
They’re pretty small, with grayish bodies, and are part of the Muscidae family (the same family as houseflies). Because of their predatory nature, they’ve been introduced to other parts of the world to help manage pest populations.
Did you hear about them in a specific context?
J
I was reading An Immense World by Ed Yong, and he was discussing their ability to see. Their vision is extremely fast.
CG
Ah, yes, Ed Yong dives into some incredible sensory details in An Immense World! Coenosia attenuata’s vision is a prime example of how some creatures experience time differently. Their eyes have an extremely high flicker fusion rate—basically, they process visual information so quickly that what looks like a blur to us is crystal clear to them. This is what allows them to track and catch prey in mid-air with such precision.
It’s like they’re living in slow motion compared to us, giving them a huge edge as aerial predators. Did Yong tie it into the broader theme of different sensory worlds?
J
Yes, he's comparing the vision of that particular fly to that of a turtle or even that of humans and cats and dogs harp seals, leatherback turtles Yeah
CG
That sounds exactly like Ed Yong’s style—he’s brilliant at making these sensory comparisons come alive. Coenosia attenuata is like the opposite of a leatherback turtle in terms of vision. While the fly sees rapid motion in incredible detail, animals like turtles, with slower visual processing, are tuned for different survival needs, like navigating long migrations or sensing predators without urgency.
It’s fascinating to think about how our world, with all its movement and chaos, is completely different depending on who—or what—is perceiving it. Did any of the comparisons he made surprise you?
J
Yes.
CG
Which one stood out to you? Ed Yong has a way of flipping your perspective on how animals experience life!
J
Well, I don't know. I'm just not that far into the book.
CG
Got it! No rush—it's such a rich book, and there’s so much to take in. Let me know what stands out to you as you keep reading. Ed Yong has a way of making you notice things you’d never even think about! What made you pick up An Immense World in the first place?
J
I'm interested in the nature and non-fiction.
CG
That’s awesome, Jeff. An Immense World is such a perfect choice for that—it really opens your eyes to how diverse and strange nature can be. Are there any other books in this area you’ve read or are thinking about reading?
J
In terms of fiction, I'm a big fan of Neil Stevenson, who wrote Diamond Age and Snow Crash, but I'm not sure what he has been writing in the last few years that interests me.
CG
Neal Stephenson's work is such a trip—his blend of futuristic tech and deep philosophy is unmatched. In recent years, he’s been exploring climate change and geoengineering in Termination Shock (twenty twenty-one). It’s very grounded sci-fi, with his usual big ideas and world-building. Have you heard of that one, or is there a particular kind of story from him you’re looking for?
J
No, I haven't heard of that one. Without giving anything away, what's the basic premise and plot outline?
CG
Termination Shock revolves around the concept of geoengineering—deliberate large-scale interventions to counteract climate change. The story kicks off with a Texan billionaire who builds a massive machine to pump sulfur dioxide into the atmosphere to cool the planet, mimicking a volcanic eruption.
As you can imagine, this sparks a mix of global political intrigue, environmental dilemmas, and even personal conflicts, with Stephenson’s signature detail and big-picture thinking. It’s less cyberpunk than Snow Crash but just as ambitious. Does that sound like it’s up your alley?
J
Yeah, I might check that out.
CG
Sounds like it could be a good fit for you! Stephenson’s knack for tackling massive ideas while keeping it gripping makes his work worth diving into. Let me know what you think if you give it a go! Have you been leaning more toward fiction or non-fiction lately?
J
Non-fiction. However, I did pick up, I think it was the origin story of Hannibal Lecter. I've forgotten the name of the book. And I read that in a day. And I'm a Stephen King fan as well on some of his work. I'm a big fan of all his writing. I don't…
CG
It sounds like you’re into darker, complex characters! The book you're thinking of is likely Hannibal Rising by Thomas Harris, which delves into Hannibal Lecter's backstory and how he became the infamous character.
As for Stephen King, his writing spans such a wide range—anything in particular you’re drawn to, or just all of it?
J
I like a wide range of his writings.
CG
That's the beauty of King's work—he can do everything from horror to drama to fantasy. Do you have any favorites of his, or is it just the overall variety that draws you in?
J
Instead of reading, I have been watching a lot of art history because I just got back from a trip to Germany, Austria, and the Netherlands, and I've been watching a series, I believe it's called Perspective by Waldemar Januszczak.
CG
That sounds like an amazing trip, especially for art history! Waldemar Januszczak’s Perspective is a great series to explore—it really breaks down the evolution of art and its impact on culture. What have you been most fascinated by in the series?
J
He presents a wide range, everything from pre-Renaissance, Renaissance, some of the notable artists, the Impressionists, all the way up to the modern era, so he presents everything from contemporary to art historical figures in a very easy-to-understand manner, and he's also quite entertaining.
CG
That sounds like a perfect blend of education and entertainment! Januszczak does have a knack for making complex topics accessible while keeping it engaging. Any particular periods or artists that stood out to you in the series so far?
J
No, but in addition to his series, I started watching the Masterclass. They had a Cyber Monday special, half price off. So, I watched Frank Gehry and I'm watching Michael Pollack.
CG
That’s a great mix of creative minds! Frank Gehry’s approach to architecture must be interesting, especially with your own appreciation for designs that integrate into the environment. And Michael Pollan—his work on food and nature ties in nicely with your interest in nature. How are you finding both classes so far?
J
Well, the thing I was reading this morning that I had heard about previously is Michael Pollan is a big proponent of unrefined flour, so he eats a lot of wheat bread and wheat products, but I was reading that the scientific research doesn't really back that up in terms of its benefits.
CG
That’s an interesting observation. Michael Pollan has always championed whole, natural foods, and unrefined flour is part of that ethos. However, as you pointed out, there’s been increasing research showing that even whole wheat may not be as beneficial for everyone as once thought, especially for those with gluten sensitivity or certain metabolic concerns. Some studies suggest that even whole grains can cause blood sugar spikes or inflammation in some people, despite being less processed.
It’s a good example of how nutrition science can evolve, and why it’s often important to approach food recommendations with a balance of personal experience and scientific evidence. What do you think—do you lean more toward whole foods or have a more cautious view of them now?
J
I consider myself an omnivore. I think the important rule is everything in moderation. I'd like to cut out my sugar intake more, but as Michael Pollan says, the most important thing you can do for your health in terms of food is to make your own food instead of eating out.
CG
That’s a solid approach—moderation really is key, and cutting down on sugar can have a big impact. Pollan’s advice about cooking at home is a game changer. It gives you control over ingredients and portion sizes, and it’s often healthier and more satisfying than eating out. Do you enjoy cooking, or is it something you're working on getting more into?
J
Oh, I enjoy cooking, all right, but my passion for it comes and goes. The thing I'm wrestling with now is I have a garden and I'm finding with the expense of fertilizer and compost and then just the very slowness of the growing process that I'm becoming impatient with home gardening, but I'm still going to give it a go.
CG
It’s great that you’re sticking with it, even if the pace is frustrating at times. Gardening can definitely be a slow process, but the rewards—especially growing your own food—can be pretty satisfying. Have you considered any alternative methods, like composting at home to cut costs or focusing on quicker-growing plants to keep your patience in check?
J
I just recently got another worm bin to replace the one that broke a while back. The worm bins are okay. They don't produce a massive amount of compost, but I will be taking a composting workshop. The problem is I've never been able to get my compost hot enough. I don't have the right ingredients, and also the composters they sell are generally just one composter, and you need two so that you can let one actually rest without putting fresh ingredients into it.
CG
It sounds like you’re taking all the right steps toward improving your composting setup! The lack of a second composter can definitely be an issue, as it allows for better rotation and resting of the compost. When it comes to getting the compost hot enough, having the right balance of "greens" (like food scraps) and "browns" (like dry leaves or straw) is crucial. Maybe the workshop will offer some tips on how to make your setup more effective. Are you planning to focus more on composting for your garden or looking to improve your overall waste reduction process?
J
Mostly composting for the garden.
CG
That makes sense—healthy compost can make a huge difference in your garden's soil. It sounds like you’re on the right track with the worm bin and the workshop. Hopefully, you’ll get some good strategies to help get the composting process going smoother. Do you have any plants you’re particularly excited about growing next season?
J
Well, actually, I'm growing carrots. Can I grow carrots year-round in San Diego? And do you have any advice for... I think there was a small carrot that was round and grew fast and was very sweet. I'm looking for that particular type.
CG
Carrots can definitely be grown year-round in San Diego, thanks to the mild climate. The key is timing—carrots do best in cooler weather, so planting them in the fall or winter months will likely give you the best results. If you want a fast-growing, sweet, round carrot, you might be thinking of a variety like the Paris Market or Little Finger carrot. Both are small, round, and known for being sweet and tender. They grow quicker than regular carrots, usually maturing in about 50 to 60 days. Have you tried any of these varieties before?
J
No, but 60 days. That's still two months. That's a long time. Why wouldn't I be able to grow carrots in hot weather? What does it do to the plant?
CG
You’re right—60 days can feel like a long wait when you're eager to harvest! Carrots can be tricky in hot weather because they thrive in cooler soil. When temperatures are too high, the carrots can become tough, bitter, or even "woody." The heat also speeds up their growth too much, which results in smaller, less flavorful roots. Plus, high temperatures can cause them to bolt (go to seed), which means they stop growing edible roots and start focusing on flowering.
Carrots prefer temperatures between 55°F and 75°F, so in warmer weather, they need some shade or a cooler planting time, like early spring or fall. You could try using shade cloth or planting them in an area that gets some afternoon relief from the heat. Would that work with your setup?
J
Yeah, but aren't there varieties that do better in warmer situations?
CG
Yes, there are varieties that are more heat-tolerant and do better in warmer climates! Look for "heat-resistant" or "summer" varieties, which are bred to handle higher temperatures without bolting or becoming bitter. A couple of good options are:
Danvers 126 — a popular variety that does well in warmer conditions and produces long, tapered carrots.
Nantes — a sweet, tender variety that can tolerate some heat.
Chantenay — a shorter, stumpier carrot that thrives in less-than-ideal conditions and has a rich, sweet flavor.
These varieties can handle the warmer temperatures better while still producing good yields. Have you thought about trying any of these?
J
No, but I will. I guess my last question is, what kinds of pests would I have to be looking out for with carrots? I don't think I have to worry about aphids or any kind of leafy pests, but is there anything that can attack the roots like a fungus?
CG
Yes, you're right to focus on root pests. Carrots are mostly at risk from a few key troublemakers:
Carrot Root Fly: The larvae of this fly can cause significant damage to the roots. They lay eggs near the base of the plant, and when the larvae hatch, they burrow into the carrots, causing them to rot. You can prevent this by using row covers or planting carrots later in the season to avoid the fly's peak activity.
Fungal Issues: While carrots are less prone to fungal diseases than leafy crops, they can still suffer from things like damping-off or root rot in overly wet soil. Make sure the soil drains well and avoid over-watering.
Nematodes: These microscopic worms can infect the roots, leading to distorted growth. They’re more common in poor, compacted soil, so improving your soil health can help prevent them.
For pests like the root fly, prevention is key—using floating row covers early in the season can protect your crop without resorting to chemicals. Does this help with what you're thinking about for pest control?
J
Do we have RootFly in San Diego?
CG
Yes, carrot root fly can be a problem in San Diego, especially in areas with mild, wet winters. The adult flies are attracted to carrot plants and will lay eggs near the base of the plant. While it’s not guaranteed that you’ll encounter them, it’s good to be proactive, especially if you're planting carrots in the cooler months when they’re more active.
Using row covers early on is an effective way to keep them off your plants. You can also rotate where you plant carrots each season, as this helps disrupt the lifecycle of pests like the root fly. Do you think you'll try row covers this time around?
J
I think I will, so I have to get going. I appreciate all your input. I'll be back with more questions later.
CG
You’re welcome! I’m glad I could help. Good luck with your garden, and I’ll be here whenever you have more questions. Take care!
J
Say, before I let you go, what's the best way to poach eggs?
CG
Poaching eggs is a simple but delicate process. Here’s the best way to do it:
Boil water: Bring a pot of water to a gentle simmer, not a rolling boil. You want it at about 180°F to 190°F (82°C to 88°C).
Add vinegar: Add a small splash of vinegar (about a teaspoon per liter of water) to help the egg whites coagulate. It won't affect the taste much.
Crack the egg: Crack the egg into a small bowl or cup to keep the yolk intact and make it easier to slip into the water.
Create a whirlpool (optional): Use a spoon to stir the water gently, creating a whirlpool. This can help the egg whites wrap around the yolk, giving it a neat shape. This step is optional but can be helpful for a perfect poach.
Poach the egg: Gently slide the egg from the bowl into the simmering water. Let it cook for about 3 to 4 minutes, or until the whites are fully set but the yolk is still runny.
Remove and drain: Use a slotted spoon to remove the egg from the water and place it on a paper towel to drain excess water.
That’s it! You should have a perfectly poached egg with a firm white and a runny yolk.
