Pioneer cover

From the press release: From the moment he is handed a possibility of making the first alien contact, Saunders Maxwell decides he will do it, even if doing so takes him through hell and back.

Unfortunately, that is exactly where that journey takes him.

The vision that Zimmerman paints of vibrant human colonies on the Moon, Mars, the asteroids, and beyond, indomitably fighting the harsh lifeless environment of space to build new societies, captures perfectly the emerging space race we see today.

He also captures in Pioneer the heart of the human spirit, willing to push forward no matter the odds, no matter the cost. It is that spirit that will make the exploration of the heavens possible, forever, into the never-ending future.

Available everywhere for $3.99 (before discount) at amazon, Barnes & Noble, all ebook vendors, or direct from the ebook publisher, ebookit.

Tapping the Maple tree

An evening pause: A fascinating look at the world’s maple syrup industry.

Hat tip Sayomaya.

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  • BSJ

    I grew up eating Log Cabin syrup. Then I moved to Vermont!

    If you’ve never tried REAL maple syrup, you’ve got no idea what you are missing.

    Nectar of the gods! If I may be so bold…


    Log Cabin = corn syrup

    Maple syrup is great but expensive.

  • wayne


    They have switched from high fructose corn syrup, but not sure if they use sugar now or what. But, zero actual “maple-syrup” content.

    Help me out on this– I sorta recall Log Cabin having something like “15%” “maple-syrup,” in the late 60’s/early 70’s. (and it came in these log-cabin shaped metal tins.)
    That’s an old brand, Minnesota region I think, but no clue who owns them now.

    We have some limited scale maple-tapping going on in Michigan but nowhere near the scale of Vermont. (We do however, grow a lot of Cherries/Apples & assorted fruit-tree crops.)

    I thought the “Canadian Strategic Maple Syrup Stockpile,” was hilarious…

    Anyway… yes, the real-stuff definitely has a distinct maple taste, unlike any of the synthetic-flavorings one normally encounters.


    Sorry, I can’t help you with that info on LogCabin, wayne. But I do remember a story about SueBee Honey pushing through some kind of legislation that allowed them to call their product 100% SueBee Honey if the contents were at least 51% honey.
    I still fondly remember a school field trip to the Bailly Homestead, which was making maple syrup in the traditional way, including actual horse-powered production and period clothing. And ever since that day, I would always complain to my mother for trying feed us that ‘maple glue’ crap.

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