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What kind of wine goes best with a Thanksgiving Turkey?  Oh my...that’s a question that can spark almost as much debate as a political campaign.  White or red? Pinot Noir or White Zinfandel?  (Or if you’re like us, whatever is on sale at Trader Joe’s.)

Or how about a debate about stuffing?  Which onion do you use?  Red or yellow or sweet onions?  Years ago, that list might also have included our own local red-skinned onion, Allium haematochiton, which blooms from April through June.  (Now, of course, we take only photos, to save these plants for the wild animals that also eat them.)

Red-skinned onion (courtesy of S. Ioerger)

In the midst of all this debate, let me present a juicy tidbit of new information.  Some of the subtle flavors we taste in certain foods like grapes, onions and green peppers are the result of the bacteria that live in our mouths.

Yellow Onion

Recently, scientists in Switzerland have discovered that bacteria in the human mouth “play a role in creating the distinctive flavors of certain foods. They found that these bacteria actually produce food odors from odorless components of food, allowing people to fully savor fruits and vegetables.”

Red Pepper

These foods contain a number of sulfur compounds.  Some of these chemical compounds are odorless, while others, known as thiols, are quite volatile or “smelly”.   It takes about 20-30 seconds for certain bacteria in our mouth to convert the odorless compounds into volatile thiol compounds that are detectible for up to 3 minutes.  That’s one reason why wines have an aftertaste or “finish”.

Next week, we’ll be gathering with family and friends to share a meal and give thanks.  As you offer up a toast, or dig into that savory dish of stuffing, I hope you take time to give thanks for the small stuff that helps make our celebration possible.

Upcoming Outdoor Events: 

A Tip on Recycling.  One way to demonstrate (and not just give) thanks is to take care of our earth.  If you are unsure what can and cannot be recycled, check out the Waste Management (Blue Barrel) Recycling website.

Saturday, November 22nd, and every Wednesday, 8:00 AM.  Trail Maintenance Volunteers at Towsley Canyon.

Come join our trail maintenance volunteers for camaraderie and a heart-thumping workout.  For more information contact This e-mail address is being protected from spam bots, you need JavaScript enabled to view it at 661-291-1565.

You can listen to stories like this every Friday morning at 7:10 a.m. on "The Hike Report", brought to you by your hometown radio station KHTS (AM1220) and by the Mountains Recreation and Conservation Authority.

For the complete MRCA hike and activity schedule and for trail maps, click here or go to www.LAMountains.com.