Three generations. Photo provided by William Creswell, www.williamcreswell.com, via CC and flickr

Many mothers I know, no matter how old their kids are, tell me they feel their children continue to be part of them long after birth. Despite decades having passed since the umbilical cords were cut, the ties connecting mothers to their kids can feel strong and eternal.

It appears that a strange, genetic truth backs up those instinctual feelings. Mothers may think continually of their children, but recent genetic studies show mothers also physically retain bits of their kids in their bodies.

During pregnancy, the placenta interfaces between mother and fetus. This organ consists of cells from both mother and child, and permits the mother to supply the developing fetus with oxygen, hormones, and nutrients. It also provides an avenue for the fetus to expel its own carbon dioxide and waste through the mother’s body.

Entire cells cross the placenta in both directions throughout a pregnancy. Now, multiple research studies show that a child’s genetic material can reside within the mother for decades after the child is born. The cells, with their unique genetic coding, may collect in the mother’s skin, liver, spleen, kidneys, heart, muscles, thyroid, and lungs. Research published last year indicates it even infiltrates the mother’s brain….

Read the rest of this editorial at the Victoria Times Colonist….

Grape clusters. Photo © Scott Mair

We rarely see grapes being crushed by foot these days, but visitors to the Cowichan Wine and Culinary Festival earlier this month witnessed an old-fashioned grape stomp. Seven teams, dressed in costume, with grape juice soaking the hems of their trousers, shorts, gowns and dresses, competed against each other to stomp the grapes the fastest.

Their bare feet and enthusiasm served to remind spectators of wine making’s fundamentals.

Here and everywhere, wine making starts with sun, water, soil, and vines that take all of the above and turn it into grapes. Those who tend the vines and those that turn the grapes into wine strive to create product that represents and reveals the most desirable qualities of the fruit, place, climate, and so on. Each resulting bottle contains a bit of the heart and soul of the land and of the people who work it.

Yet, behind the growers of grapes and makers of wine, another community of players calls the shots. I’m not talking about grape stompers, who have been mostly replaced by mechanical presses these days. I’m talking about more enduring, pervasive contributors.

In the most basic sense, microbes make the wine….

Continue reading this editorial at the Victoria Times Colonist….

Grape vineyard. Photo © Monique Keiran 2009.