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2nd finger jar - 3rd finger mouth A lecturer teaching medicine was teaching a class on Observation. He took out a jar of yellow-colore...read more 8/24/2009 12:00:00 AM 10,370
Amazing Finger Painter The speed at which this guy can create a masterpiece with his finger is nothing short of epic. 1/10/2012 12:00:00 AM 33,890
Being Crabby At the cinema a man noticed a young woman sitting all by herself. He was excited to see she had both...read more 2/9/2010 12:00:00 AM 6,346
Can I borrow a finger? At the cinema a man noticed a young woman sitting all by herself. He was excited to see she had both...read more 11/13/2009 12:00:00 AM 8,857
Cool Table Saw Invention Could Save Your Fingers Would you run your fingers into the saw like this guy does? He believes in his invention. 5/12/2013 11:22:34 AM 24,960
Daddys gonna eat your finger I was packing for my business trip and my three year old daughter was having a wonderful time playin...read more 8/5/2008 12:00:00 AM 9,257
Don't Let Idiots Play With Blenders WARNING: Graphic Content. Is this real or fake? For this guy's sake I hope its fake. If not, what an idiot. He was trying to prove that he can stop the blade by pressing down on the middle of it. 5/10/2013 10:37:07 AM 24,526
Doritos Finger Cleaner Here's a funny Doritos commercial made my a fan. 11/27/2013 11:37:31 AM 17,770
Eleven Fingers There was a little boy who had just learned to count on his fingers. One day his uncle came to visit...read more 8/24/2009 12:00:00 AM 7,997


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John Lundstram
- Born: 18/02/1994
- Birthplace: Liverpool
- Nationality: English
John is a talented left-footed midfielder with excellent passing ability.
Born in Liverpool, he has been with Everton from a very early age and signed a full-time scholarship in July 2010.
A strong tackler, the youngster was named the Blues' Under-16 Player of the Year at the end of the 2009/10 campaign, and also received his first call up to the England Under-17s squad for the Nordic Tournament in August 2010.
He played in the Under-17s World Cup for England in the summer of 2011 and earned a first Under-19s nod in April 2012.
At Everton, John is now an Under-21 regular.
In February 2013, Lundstram was sent on loan to Doncaster Rovers where he won the League One title in a dramatic fashion away at Brentford in the final game of the season. Lundstram was part of the England Under 20s World Cup squad of 2013.He joined Yeovil on loan late in 2013 in a deal which was subsequently extended until the end of the 2013/14 campaign.
Contracted until: June 2015.
- Previous Player Antolin Alcaraz
- Next Player Shane Duffy

subset: commoncrawl


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Lynchburg - B.J. Farrow hit two free throws with no time left on the clock to give L.C.A. a thrilling 42-41 win over Miller School Thursday night in Lynchburg.
Farrow led all scorers with 14 points. This one was tight throughout, L.C.A. took a one-point lead into the half after the Mavericks had led most of the first half.
Tony Washington led Miller with 12. The L.C.A. girls also defeated Miller 54-31, the Lady Bulldogs win their first Blue Ridge regular season title in 12 years. Raven Jefferson led L.C.A. with 14 points, the Lady Bulldogs improve to 19-and-2 on the season.
3235 Hoffman Street, Harrisburg, PA 17110 All content © Copyright 2000 - 2014, Worldnow and WHTM. All Rights Reserved. |


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Connecticut Senator Joseph Lieberman rejected a request by former presidential aide Karl Rove to withdraw his name from consideration as John McCain's vice presidential pick, according to a report by Politico.
Three sources confirmed the effort by the controversial architect of President Bush's election and one person told the news organization that Lieberman refused to make the call.
There's strong support for choosing Lieberman within the McCain campaign, according to columnist Robert Novak, who warns picking Lieberman would be disastrous.
The Democrat-turned-Independent senator has campaigned for McCain, the Republican presidential candidate and a good friend, because Lieberman supports his stances on Iraq and foreign policy. His support for McCain, and sharp criticism for Democrat Barack Obama and Democrats, has widened a rift between Lieberman and his Democratic friends.
Reports say that McCain has selected his running mate and will notify that individual on Thursday. The pair will make their first joint appearance at a large campaign rally in Ohio on Friday.
While Lieberman appeals to many moderates and Independent voters, Jewish voters and the move would bolster McCain's reputation as a maverick, conservatives such as talk show host Rush Limbaugh have warned such a move would blow-up the Republican Party. Lieberman and McCain agree on foreign policy matters, but Lieberman's support for abortion rights and many other social and domestic issue positions run counter to conservative and Republican agendas.
Selecting Lieberman would certainly shake up the presidential race and be seen as unconventional – two things that analysts say McCain need to do.
Hmm... do I detect an attempt on the part of GOP standard bearers —self-appointed and otherwise— to sweep under the rug an important distinction between the Jewish worldview and the Christian, largely eeevangelical worldview of Republicans? For years the GOP has courted the Jewish vote: "You're pro-Israel, we're pro-Israel. You're pro-family, we're pro-family. You're for religious choice, we're for religious choice...." By emphasizing broad similarities between GOP platforms and issues that concern Jewish voters, the Republicans have tried to sway a small but politically active bloc of the electorate to their side. But when one focuses on the details instead of the slogans, it is evident that Republican and Jewish interests are not really in accord. This is all the more obvious when Rove, Novak, Limbaugh et al. find it more important to protect the anti-abortion issue —a real crowd pleaser— than to consider a potentially valuable running mate who does not completely toe to party line precisely because of his Jewish values.


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SALE! Darling Strapless White & Turquoise Tulle Dress
This is a darling strapless dress perfect for Homecoming or any party! Plenty of white tulle and a beautiful turquoise satin waistband with silver beading on the side. Back zipper. Cup inserts for support. Remember for strapless styles, bust should run smaller in order for it to fit (and stay up!). Available in size XSmall thru XLarge while supplies last.
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Some screen names are not being displayed properly. If you're having trouble with your screen name, send me an e-mail at email@example.com. Let me know what your screen name is now and what you'd like it to be, and I'll fix it. Sorry about the trouble.
Screen Names
Posted: November 22, 2010 - 7:25am
New screen name.
Posted: November 23, 2010 - 3:22pm
Had to change my screen name from Mark Evans to this one.
Posted: December 2, 2010 - 12:18pm
Maybe I should ask for a name change to Darth_Fader?
Was it the spaces in the name that created problems?
that may have been it
Posted: December 2, 2010 - 2:25pm
Maybe I should ask for a name change to Darth_Fader?
Was it the spaces in the name that created problems?
Not sure. I tried logging into the new forum and it would not accept "Mark Evans" It could have very well been the spaces between my name. But anywho, change is good I guess :) I hope Eric Johnson doesn't mind me using the name of one of his groovy tunes. lol!
helpful heading here
Posted: December 3, 2010 - 8:45am
At least you can keep the avatar. I use it to remember who you are. :)
I, too, had to change my
Posted: February 9, 2011 - 3:11am
I, too, had to change my screen name to this one.
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A new song...RUTHLESS! Tags: songs, write JONNY KINETIC Mar 16, 2011 14 views
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Home Search Send Comments What's New Hottest 25 Legends Odd News Glossary FAQ Autos Business Cokelore College Computers Crime Disney Embarrassments Food Glurge Gallery History Holidays Horrors Humor Language Legal Lost Legends Love Luck Media Matters Medical Military Movies Music Old Wives' Tales Photo Gallery Politics Pregnancy Quotes Racial Rumors Radio & TV Religion Risqué Business Science September 11 Sports Titanic Toxin du jour Travel Weddings Message Archive |
Claim: A curse doomed the cast of Bewitched to early deaths.
Example: [Collected on the Internet, July 1995]
Origins: Whenever two or more celebrities who have appeared in the same television series or movie die either within a short time of one another or are regarded as having expired well before their time, rumors about a "death curse" on that series or film begin to circulate. It is therefore no surprise that the television The comedy (which ran on ABC from 1964 to 1972) depicted the travails of a witch and a mortal joined in matrimony, their two worlds constantly colliding as the wife's best efforts to foreswear the use of witchcraft proved no match for the wiles of her family. The May 1995 passing of actress Elizabeth Montgomery appears to have been the catalyst that sparked rumors about a curse. Coming so close upon the heels of the deaths of two of her Bewitched Said whispers were never specific about who might have placed the curse or the reason for it, relying instead upon inference to fill in the blanks. The show, after all, had been about witchcraft. Was it that implausible then that someone or something would seek to punish all associated with it? Not only were Montgomery, York, and Sargent the stars of the series (which would have been reason enough to cause some to believe the Grim Reaper had been given a little push), but
The first of the trio to go, York, (who was 63 when he died) expired of emphysema. Initially, his death wasn't viewed as untimely, given that he'd been ill for years: a back condition had forced his retirement from the show in 1969, and a subsequent addiction to painkillers also took its toll. Sargent (who was 64 when he crossed over) was felled by prostate cancer. Montgomery's death, however, caused those looking for the workings of dark forces to However, while according to our flawed understanding of what length of life any of us should expect, some individual deaths might be viewed as out of place. Yet a study of what happened to each of the actors and actresses to play major parts in the series shows that even the "untimely" passings fall into a larger pattern of order. First, let's look at which cast members died, when they expired, how old they were at the time of their passing, and how they went:
Finally, regarding the modes of exit (cancer, heart attack, stroke, emphysema, Alzheimer's), the list's one surprise is that none of the deaths is the least bit unusual. You would think any curse worth calling itself such would include a decapitation or two, or at least one instance of someone being eaten by wolves. Barbara "hex a gone" Mikkelson Last updated: 5 November 2007 This material may not be reproduced without permission. snopes and the snopes.com logo are registered service marks of snopes.com. Sources:


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A year ago, Nolan Arenado was entering the 2012 season with loads of hype. Minor League production expectations were enormous, and most folks around baseball were already penciling the young 3B into the Rockies' mid-season lineup. But a slow start at Double-A and a concerning lack of over-the-wall power quickly put an end to those 2012 Arenado arrival fantasies. The 21-year-old watched his prospect stock slip this off-season, dropping out of the top 50 on prospect lists from almost every publication. Fast forward to 2013: Arenado put together a terrific spring in big league camp, blasting four homers and posting a .852 OPS in 52 PA. And after reassignment to Triple-A Colorado Springs, he hasn't slowed down whatsoever, going 7/14 through his first two games, including two long balls. Chris Nelson is not a long-term option for the Rockies at third, and Arenado finally appears to be ready to step into Coors field and entrench himself at the hot corner. He'll be fantasy-relevant once he's up, and I imagine that'll be no later than mid-June.
Please, blog, may I have some more?Micah Owings
The Indians have been more of a trainwreck than Jeff Conaway and Tom Sizemore doing a community theater production of The Taking of Pelham 123. Now Grady Sizemore hits the DL with elbow inflammation. For whatever reason, this season he's shown himself to be a bit of a flight risk. In 13 attempted steals, he's been caught stealing 6 times. (He's been terrible at stealing bases, but has elbow pain? Is he running on his hands? What's the deal, friend?) Half of me wants to be the doomsayer, um, saying doom that Sizemore's going to struggle even when he returns because of what we've seen in the past from players with elbow pain. Then my better half wants to say it can't be that bad, he hit his 9th home run on Saturday.
Please, blog, may I have some more?Alas, for now the Rays are Price-less. (To recall a conversation I once had with my grandmother after she threw out my 1986 Sportsflic Jose Canseco rookie card, "That card was priceless!" "Yeah, because it wasn't worth shit.") Frankly, I'm surprised the Rays sent David Price down. I thought he would start in the bullpen then get starts by the end of April/beginning of May, accumulating 150 innings. Jason Hammel and Niemann!
Please, blog, may I have some more?Lots of good news coming out about Peavy's rehab. He said, "I feel good. Could probably take three Pujols line drives off the noggin'." He wasn't himself to start the year and then he revealed he had an arm issue. I think Peavy's as good as Santana if not better when healthy.
Please, blog, may I have some more?USA Today might no longer appreciate the insights shared by Larry King in his long-running column but we at Razzball were thrilled when he accepted our invitation to share his thoughts on Fantasy Baseball….
Hello, fantasy baseball fans in America and abroad!
Please, blog, may I have some more?


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Since I have now had my ipad2 for a while now and all has settled in well, I was wondering what my ipad1 would be worth if I was to sell it? It's 8 months old, in immaculate nick, with original box and charger. It's the 64 gb wifi model. Seems a shame for it to be in it's box and unused. Might consider a GENUINE worthy cause too!
Sent from my iPad using iPF


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Safety, Efficacy Assessment of Geltim LP® 1 mg/g in Ocular Hypertensive or Glaucomatous Patients. (T1030)
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- How to Read a Study Record
This phase IV study aims to assess the safety and the efficacy in intra ocular pressure of Geltim LP® 1 mg/g (0.1% unpreserved timolol maleate gel) in glaucomatous patients initially treated and stabilised by monotherapy of Xalatan® with ocular objective signs of intolerance to prostaglandin eye drops.
Condition | Intervention | Phase |
Glaucoma |
Drug: Geltim LP 1 mg/g Drug: Xalatan |
Phase 4 |
Study Type: | Interventional |
Study Design: | Allocation: Randomized Endpoint Classification: Safety/Efficacy Study Intervention Model: Parallel Assignment Masking: Open Label Primary Purpose: Treatment |
Official Title: | Safety and Efficacy Assessment of Geltim LP® 1 mg/g (Unpreserved Timolol Gel - TG1030) in Ocular Hypertensive or Glaucomatous Patients Stabilized by Xalatan® With Ocular Intolerance Signs. |
- Ocular tolerance [ Designated as safety issue: Yes ]
- Ocular symptoms
- Objective ocular signs
- Efficacy on intraocular pressure (IOP) [ Time Frame: 84 days ] [ Designated as safety issue: No ]
- The maintenance of the intraocular pressure (IOP) efficient lowering effect.
- Comparison between the 2 study products of the mean basal intraocular pressure (IOP) after a 12 weeks treatment period (84 days ± 7).
Enrollment: | 151 |
Study Start Date: | July 2008 |
Study Completion Date: | December 2009 |
Primary Completion Date: | July 2009 (Final data collection date for primary outcome measure) |
Arms | Assigned Interventions |
Experimental: Geltim LP®
Geltim LP® 1 mg/g (0.1 % timolol maleate, without preservative) packaged in single-dose containers (unidoses); one drop in the conjunctival sac of each eye in the morning (84 days).
Drug: Geltim LP 1 mg/g
one drop in the conjunctival sac of each eye in the morning (84 days).
Active Comparator: Xalatan®
Xalatan® (Latanaprost) aqueous eye drop (one drop in the conjunctival sac of each eye in the evening during 84 days.
Drug: Xalatan
one drop in the conjunctival sac of each eye in the morning (84 days).
Detailed Description:
The primary objectives are to compare the safety and the efficacy of Geltim LP® 1mg/g eye drops versus Xalatan® eye drops with respect to:
The assessment of the ocular tolerance:
- Ocular symptoms
- Objective ocular signs.
The maintain of the IOP efficient lowering effect. Comparison between the 2 study products of the mean basal IOP after a 12 weeks treatment period (84 days ±7).
Ages Eligible for Study: | 18 Years to 90 Years |
Genders Eligible for Study: | Both |
Accepts Healthy Volunteers: | No |
Inclusion Criteria:
- Written informed consent.
Association of the 4 following criteria:
- - Bilateral primary open angle glaucoma or bilateral ocular hypertension already treated and controlled by mono-therapy of Xalatan® (1drop per day),
- - With local intolerance signs.
Exclusion Criteria:
- Presence of severe objective ocular sign.
- Any ocular hypertension other than primary ocular hypertension or primary chronic open angle glaucoma (such as congenital, angle closure glaucoma, secondary glaucoma).
- Absolute defect in the ten degrees central point of the visual field.
- Best far corrected visual acuity ≤ 1/10.
No publications provided
Responsible Party: | Marielle Estrade - Clinical Project Leader, Laboratoires Théa |
ClinicalTrials.gov Identifier: | NCT01155219 History of Changes |
Other Study ID Numbers: | LTG1030-PIV-12/07 |
Study First Received: | June 30, 2010 |
Last Updated: | July 1, 2010 |
Health Authority: | France: Afssaps - Agence française de sécurité sanitaire des produits de santé (Saint-Denis) |
Keywords provided by Laboratoires Thea:
Bilateral Glaucoma Bilateral ocular hypertension Bilateral primary open angle glaucoma Bilateral ocular hypertension already treated and controlled by mono-therapy of Xalatan® (1drop per day) With local intolerance signs in at least one eye |
Additional relevant MeSH terms:
Glaucoma Ocular Hypertension Eye Diseases Latanoprost |
Antihypertensive Agents Cardiovascular Agents Therapeutic Uses Pharmacologic Actions |
ClinicalTrials.gov processed this record on March 09, 2014


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Disney Channel Stars
The most authentic pics of your favorite current & former Disney Channel stars - Sarah Hyland, Zac Efron, Gregg Sulkin, Debby Ryan, Peyton List, Coco Jones, Matt Prokop, Chloe Bridges, Karan Brar, Jake Short, Jake T. Austin, Kenton Duty & more!
Sep 19, 2012 | 01:47 PM
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Main Content
You have a future Big League superstar in your family who mimics Andre Ethier's every move on the field. One day your youngster will be standing in that Dodger Stadium batter's box waiting for the perfect pitch to send soaring into the skies. Until that moment comes, let your little baseball fanatic show off his Dodgers pride by wearing another jersey. Majestic's Mesh Player jersey is the perfect team-spirited look for a kid who idolizes Andre Ethier and the Dodgers. It features an embroidered team name on the chest, contrast panels and Ethier's name and #16 printed on the back. The Dodgers' future is bright with young phenoms like your son ready to bring L.A. baseball to the next level.
- 100% Polyester fabric
- Lightweight button down jersey
- Quality embroidery
- Jock tag
- Imported
- Screen print name and number at back
- Officially licensed Dodgers jersey
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Customized items can be personalized with options such as your name, your favorite
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Kids love toting along our fun, functional swim bag! Its water-resistant liner keeps wet swimsuits contained, and it's vented to promote faster air drying. Great for camp; it's roomy, yet sized for kids to carry. With space-maximizing gussets, secure drawstring straps, and a front pocket for storing treasures. Lightweight and quick drying. 13"W x 16 1/2"H. Machine wash. Imported. Designed by OneStepAhead! Personalize it! Complete options below for embroidered personalization. (Personalized items can't be returned unless the product is defective.)For more information, click here.
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Sun Smarties Flower Power Collection
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Results 1 to 4 of 4
6.2 Diesel cold weather over heating problem
Recently my Suburban 6.2 Diesel has begun to over heat in cold weather.
When I start it up,the temp remains low,untill it quickly rises to danger hot.All the while my Heater will not blow Hot air.Then I pull over to cool it down,then afterwards the motor runs at normal temps
I have changed the Thermostat,drained flushed and refilled the Radiator with an antifreeze mix,there is visible water flow across the Radiator
I had a theory that perhaps some gunk had frozen in the Cooling system,thus forming a obstruction which caused the Engine temp to rise,after stopping the Motor the plug would melt and normal cooling would resume.
This was however not the case.
Thankyou in advance.
12-09-2012, 02:07 AM #2Update:
This problem just stopped happening,very odd indeed.
12-09-2012, 11:55 AM #3Mike you think you might have gotten an air bubble in the heater core?
12-10-2012, 11:47 PM #4My 6.2 Blazer did something similar. Temp would spike, coolant would actually leak though. Did the same work you did but didn't replace the pump and I'm thinking it might have needed that. Sold it before I figured it out though, some lucky mechanic who worked on them in the NAVY is now fixing it up.
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Course | Estates and Trusts - Law 619 | ||
Instructor | Alex Hobson View Faculty Page | ||
email@example.com | |||
Units | 3 - Graded | ||
Prerequisites: | None |
Recommended Courses: | None |
Overview | This course explores the law of intestacy, wills, trusts, gifts and estate and trust administration as well as basic fiduciary duties. Students will also be introduced to basic approaches to planning for incapacity, such as living wills, advance directives and durable health care powers of attorney. The course also addresses the ethical issues that confront attorneys in this area of the law, including problems posed by the joint representation of spouses and working with clients whose ability to make adequately considered decisions is impaired. Three basic themes overarch this course. First is the tension between formalism and honoring testator intent. Second is the very human story of the effect of wealth transfers on family relationships. Third is the role the law of gratuitous transfers in preserving or altering the distribution of power and wealth in society and between the genders. |
Materials | Required texts: "Wills, Trusts and Estates" by Dukeminier, 8th edition Recommended: "Arizona Probate Law and Rules," 2010-2011, West Publishing |
Course Format | |||
Written Assignments | None |
Type of Exam | |||
Basis for grading | |||
Additional Comments | |||


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Results 1 to 1 of 1
- 11-08-2012, 11:07 AM Thread Author #1
Using the HTC BT Dongle for music, my phone crackles when i get an email
When I stream music from my phone to my car using the HTC bluetooth dongle, anytime I get a notification or any other sounds come through over the music, the music starts crackling bad until the sound stops. Anyone else experience this?
Possible Errors Between Keyboard And Chair.
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Pamela's Products Gluten Free Cake Mix Chocolate -- 21 oz
This is the closest to taste and texture for a dark chocolate cake.
August 21, 2013
I prefer this chocolate cake mix over any others. It comes out very moist and decadent.....you can't even tell that it's gluten free!
August 15, 2013
Delicious, Rich Chocolate Cake
You would never guess this cake is gluten free. It has a moist and rich quality that you wouldn't expect from a mix. When baking a cake, I won't go any other route than Pamela's Gluten Free Chocolate Cake Mix.
April 24, 2013
best cake ever
I used to make chocolate cake from scratch, but this mix is so yummy and easy, no need to go through all the trouble.
April 23, 2013
This was sooooo good! Pamela's Gluten Free products are SECOND TO NONE!!
November 11, 2012


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Package: gnome-humility-icon-theme (0.3-0ubuntu1) [universe]
Links for gnome-humility-icon-theme
Ubuntu Resources:
Download Source Package humility:
Please consider filing a bug or asking a question via Launchpad before contacting the maintainer directly.
Original Maintainer (usually from Debian):
- Oliver Grawert
It should generally not be necessary for users to contact the original maintainer.
Similar packages:
humility icon theme for gnome
This GTK+ theme provides a scalable group of icons to be used by GTK+ 2.x applications like GNOME 2.
Other Packages Related to gnome-humility-icon-theme
- dep: libgtk2.0-0
- The GTK+ graphical user interface library
Download gnome-humility-icon-theme
Architecture | Package Size | Installed Size | Files |
all | 1,406.6 kB | 6,904.0 kB | [list of files] |


text:
The regularly scheduled Mason City Council meeting for Monday has been cancelled.
City council will meet at 7 p.m. Monday, Nov. 26 in council chambers at the Mason Municipal Center, 6000 Mason-Montgomery Road.
Regular council meetings are set for the second and fourth Mondays of the month and are open to the public. For more information, call the city at 513-229-8500.
Posted in: City Council, News |


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Haemorhous mexicanus ORDER: PASSERIFORMES FAMILY: FRINGILLIDAE
IUCN Conservation Status: Least Concern
© Maria Corcacas/PFW
The House Finch is a recent introduction from western into eastern North America (and Hawaii), but it has received a warmer reception than other arrivals like the European Starling and House Sparrow. That's partly due to the cheerful red head and breast of males, and to the bird's long, twittering song, which can now be heard in most of the neighborhoods of the continent. If you haven't seen one recently, chances are you can find one at the next bird feeder you come across.
Male House Finches sing a long, jumbled warbling composed of short notes. The song often ends with an upward or downward slur, and lasts about 3 seconds. Males may sing throughout the year. Females sometimes give a shorter, simpler version of the song. Compared with Cassin's and Purple finches, House Finch songs sound slower, rougher, and somewhat less fluid. The final slurred note is more often heard in House Finches than in the other two species.
Male and female House Finch calls are a sharp cheep made often, including while perched and during flight. You may hear a sharper version of this call as the birds flush from the ground.
Fill your backyard feeders with small, black oil sunflower seed. If House Finches discover your feeders, they might bring flocks of 50 or more birds with them.
You can find House Finches by looking around settled habitats, such as city parks, urban centers, residential backyards, farms, and forest edges. Gregarious and social, House Finches are found in noisy groups that are hard to miss if present. Look for House Finches feeding on the ground or at bird feeders, or perching high in nearby trees.
House Finches are a focal bird species for the Celebrate Urban Birds! project. Conduct a 10-minute count and record whether or not you see finches.
House Finches often nest near homes and buildings, sometimes even on Christmas wreaths left hanging after the holidays, or on nesting platforms built for them. Report nesting activities to NestWatch.
Learn the basics about House Finch Eye Disease, and what we're doing to understand it.
More background in a 1999 Birdscope article, "Population Dynamics of the House Finch"
If You Build It, They Might Come: Tips for enticing House Finches to nest
Tricky Bird IDs: House Finch, Purple Finch, and Cassin's Finch
Epidemic in the Northwest: Ten years after House Finch eye disease was discovered in the east, an epidemic breaks out on the opposite side of the continent
Why Did House Sparrow Numbers Rise, then Fall? Citizen-science data point to competition with House Finches
Where Finches Sleep


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Eagle Point, Oregon
Fish Lake Resort
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The lake is nice but if you are in a tent and camping in the only loop they have, with generators going from RV's you will be up all night. Also when I was there they were doing construction on the bathrooms and the sewer was right next to my campsite and smelled like human feces all day and night at my campsite. I asked respectfully for a refund with no sleep from other campers' generators and the sewer problem and they refused to give me a refund. I camp regularly and was very surprised they wouldn't give me a refund. I will never camp there again. Hard to find out who to contact regarding the campground so be careful when complaining and you will be referred by the resort at Fish Lake to the Butte Falls Ranger Forest District. Good luck with that and will stick with day-trips only if I ever want to go back.
Brookings, Oregon
Harris Beach State Park
[ 10/10 ]
Great time at this park. Very crowded, popular, so make your reservations early. Also family oriented and the beach and trails were amazing. I have been here several times and really like it.


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Chocolate | |
Chocolate most commonly comes in dark, milk, and white varieties, with cocoa solids contributing to the brown color
Main ingredient(s) | Chocolate liquor |
Chocolate i/ˈtʃɒk(ə)lət/ is a processed, typically sweetened food produced from the seed of the tropical Theobroma cacao tree. Although cacao has been cultivated by many cultures for at least three millennia in Mexico and Central America, the earliest evidence of use traces to the Mokaya, with evidence of chocolate beverages dating back to 1900 BC.[1] In fact, the majority of Mesoamerican people made chocolate beverages, including the Mayans and Aztecs,[2] who made it into a beverage known as xocolātl [ʃoˈkolaːt͡ɬ], a Nahuatl word meaning "bitter water". The seeds of the cacao tree have an intense bitter taste and must be fermented to develop the flavor.
After fermentation, the beans are dried, cleaned, and roasted. The shell is removed to produce cacao nibs, which are then ground to cocoa mass, pure chocolate in rough form. Because the cocoa mass is usually liquefied before being molded with or without other ingredients, it is called chocolate liquor. The liquor also may be processed into two components: cocoa solids and cocoa butter. Unsweetened baking chocolate (bitter chocolate) contains primarily cocoa solids and cocoa butter in varying proportions. Much of the chocolate consumed today is in the form of sweet chocolate, a combination of cocoa solids, cocoa butter or other fat, and sugar. Milk chocolate is sweet chocolate that additionally contains milk powder or condensed milk. White chocolate contains cocoa butter, sugar, and milk but no cocoa solids.
Cocoa solids contain alkaloids such as theobromine, phenethylamine and caffeine.[3] These have physiological effects on the body and are linked to serotonin levels in the brain. Some research has found that chocolate, eaten in moderation, can lower blood pressure.[4] The presence of theobromine renders chocolate toxic to some animals,[5] especially dogs and cats.
Chocolate has become one of the most popular food types and flavors in the world, and a vast number of foodstuffs involving chocolate have been created. Chocolate chip cookies have become very common, and very popular, in most parts of Europe and North America. Gifts of chocolate molded into different shapes have become traditional on certain holidays. Chocolate is also used in cold and hot beverages such as chocolate milk and hot chocolate.
Although cocoa originated in the Americas, today Western Africa produces almost two-thirds of the world's cocoa, with Côte d'Ivoire growing almost half of it.
The word "chocolate" entered the English language from Spanish.[6] How the word came into Spanish is less certain, and there are competing explanations. Perhaps the most cited explanation is that "chocolate" comes from Nahuatl, the language of the Aztecs, from the word chocolātl, which many sources derived from xocolātl [ʃokolaːtɬ], from xococ 'sour' or 'bitter', and ātl 'water' or 'drink'.[6] However, as William Bright noted,[7] the word "chocolatl" does not occur in central Mexican colonial sources, making this an unlikely derivation. Santamaria[8] gives a derivation from the Yucatec Maya word "chokol" meaning 'hot', and the Nahuatl "atl" meaning 'water'. Sophie and Michael D. Coe agree with this etymology.
Pointing to various sources dating from the time of the Spanish conquest, they identify cacahuatl ("cacao water") as the original Nahuatl word for the cold beverage consumed by the Aztecs. Noting that using a word with caca in it to describe a thick brown beverage would not have gone over well with most speakers of Spanish because "caca" means 'faeces' in Spanish, the Coes suggest that the Spanish colonisers combined the Nahuatl atl with the Yucatec Maya chocol, for, unlike the Aztec, the Maya tended to drink chocolate heated. The Spanish preferred the warm Mayan preparation of the beverage to the cold Aztec one, and so the colonisers substituted chocol in place of the culturally unacceptable caca.[9]
More recently, Dakin and Wichmann derive it from another Nahuatl term, "chicolatl" from eastern Nahuatl, meaning "beaten drink". They derive this term from the word for the frothing stick, "chicoli".[10] However, the Coes write that xicalli referred to the gourd out of which the beverage was consumed and that the use of a frothing stick (known as a molinillo) was a product of creolisation between the Spanish and Aztec; the original frothing method used by the indigenous people was simply pouring the drink from a height into another vessel.[9]
Mesoamerica history
Chocolate has been prepared as a drink for nearly all of its history. For example, one vessel found at an Olmec archaeological site on the Gulf Coast of Veracruz, Mexico dates chocolate's preparation by pre-Olmec peoples as early as 1750 BC.[11] On the Pacific coast of Chiapas, Mexico, a Mokaya archaeological site provides evidence of cacao beverages dating even earlier, to 1900 BC.[1][11] The residues and the kind of vessel they were found in indicate the initial use of cacao was not simply as a beverage, but that the white pulp around the cacao beans was likely used as a source of fermentable sugars for an alcoholic drink.[12]
An early Classic (460–480 AD) period Mayan tomb from the site in Rio Azul had vessels with the Maya glyph for cacao on them with residue of a chocolate drink, suggests that the Maya were drinking chocolate around 400 AD.[13] Documents in Maya hieroglyphs stated chocolate was used for ceremonial purposes, in addition to everyday life.[14] Mayans grew cacao trees in their backyards,[15] and used the cacao seeds the trees produced to make a frothy, bitter drink.[16]
By the 15th century, the Aztecs gained control of a large part of Mesoamerica and adopted cacao into their culture. They associated chocolate with Quetzalcoatl, who according to one legend was cast away by the other gods for sharing chocolate with humans,[17] and identified its extrication from the pod with the removal of the human heart in sacrifice.[18] In contrast to the Mayans, who liked their chocolate warm, the Aztecs drank it cold, seasoning it with a broad variety of additives including the petals of the Cymbopetalum penduliflorum tree, chile pepper, allspice, vanilla and honey.
The Aztecs were not able to grow cacao themselves as their home in the Mexican highlands was unsuitable for it, so chocolate was a luxury that was imported into the empire.[17] Those who lived in areas ruled by the Aztecs were required to offer a cacao seeds in payment of the tax they deemed "tribute".[17] Cocoa beans were often used as currency.[19] For example, the Aztecs used a system in which one turkey cost one hundred cacao beans and one fresh avocado was worth three beans.[20]
European adaptation
Until the 16th century, no European had ever heard of the popular drink from the Central and South American peoples.[17] Christopher Columbus and his son Ferdinand encountered the cacao bean on Columbus's fourth mission to the Americas on August 15, 1502 when he and his crew seized a large native canoe that proved to contain cacao beans among other goods for trade.[21] Spanish conquistador Hernán Cortés may have been the first European to encounter it, as the frothy drink was part of the after-dinner routine of Montezuma.[13][22] Jose de Acosta, a Spanish Jesuit missionary who lived in Peru and then Mexico in the later 16th century, wrote of its growing influence on the Spaniards:
Loathsome to such as are not acquainted with it, having a scum or froth that is very unpleasant taste. Yet it is a drink very much esteemed among the Indians, where with they feast noble men who pass through their country. The Spaniards, both men and women that are accustomed to the country are very greedy of this Chocolate. They say they make diverse sorts of it, some hot, some cold, and some temperate, and put therein much of that "chili"; yea, they make paste thereof, the which they say is good for the stomach and against the catarrh.[23]
While Columbus had taken cacao beans with him back to Spain,[21] chocolate made no impact until Spanish friars introduced it to the Spanish court.[17] After the Spanish conquest of the Aztecs, chocolate was imported to Europe. There, it quickly became a court favorite. It was still served as a beverage, but the Spanish added sugar as well as honey to counteract the natural bitterness.[24] By 1602, chocolate had made its way from Spain to Austrial.[25] By 1662, the bishop of Rome had declared that religious fasts were not broken by consuming chocolate drinks. Within about a hundred years, chocolate established a foothold throughout Europe.[17]
The new craze for chocolate brought with it a thriving slave market, as between the early 1600s and late 1800s the laborious and slow processing of the cacao bean was manual.[17] Cacao plantations spread, as the English, Dutch, and French colonized and planted. With the depletion of Mesoamerican workers, largely to disease, cacao production was often the work of poor wage laborers and African slaves. Wind-powered and horse-drawn mills were utilized to speed production. But chocolate would remain a treat for the elite and the wealthy until the arrival of the Industrial Revolution brought steam-powered engines to speed the processing of the bean.[24] The first steam-driven chocolate mill was created by a French inventor named Debuisson in the early 1700s.[17]
As the processes for chocolate making sped the production, new techniques and approaches revolutionized the texture and text. In 1815, Dutch chemist Coenraad Van Houten introduced alkaline salts to chocolate, which reduced its bitterness.[17] A few years thereafter, in 1828, he created a press to remove about half the natural fat (cacao butter) from chocolate liquor, which made chocolate both cheaper to produce and more consistent in quality. This innovation introduced the modern era of chocolate.[21] Known as "dutch cocoa", this machine-pressed chocolate was instrumental in the transformation of chocolate to its solid form when in 1847 Joseph Fry learned to make chocolate moldable by adding back melted cacao butter.[24] Milk had sometimes been used as an addition to chocolate beverages since the mid-17th century, but in 1875 Daniel Peter invented milk chocolate by mixing a powdered milk developed by Henri Nestlé with the liquor.[17][21] In 1879, the texture and taste of chocolate was further improved when Rudolphe Lindt invented the conching machine.[26]
Besides Nestle, a number of notable chocolate companies had their start in the late 19th and early 20th centuries. Cadbury was manufacturing boxed chocolates in England by 1868.[17] In 1893, Milton S. Hershey purchased chocolate processing equipment at the World's Columbian Exposition in Chicago and soon began the career of Hershey's chocolates with chocolate-coated caramels.
Several types of chocolate can be distinguished. Pure, unsweetened chocolate contains primarily cocoa solids and cocoa butter in varying proportions. Much of the chocolate consumed today is in the form of sweet chocolate, combining chocolate with sugar. Milk chocolate is sweet chocolate that additionally contains milk powder or condensed milk. In the U.K. and Ireland, milk chocolate must contain a minimum of 20% total dry cocoa solids; in the rest of the European Union, the minimum is 25%.[27] "White chocolate" contains cocoa butter, sugar, and milk, but no cocoa solids. Chocolate contains alkaloids such as theobromine and phenethylamine, which have some physiological effects in humans and has been linked to serotonin levels in the brain, but the presence of theobromine renders it toxic to some animals, such as dogs and cats.[28] Dark chocolate has been promoted for unproven health benefits,[29] as it seems to possess substantial amounts of antioxidants that reduce the formation of free radicals.
White chocolate is formed from a mixture of sugar, cocoa butter and milk solids. Although its texture is similar to that of milk and dark chocolate, it does not contain any cocoa solids. Because of this, many countries do not consider white chocolate as chocolate at all.[30] Although white chocolate was first introduced by Hebert Candies in 1955, Mars, Incorporated, was the first to produce it within the United States. Because it does not contain any cocoa solids, white chocolate does not contain any theobromine, meaning it can be consumed by animals. It is usually not used for cooking.
Dark chocolate is produced by adding fat and sugar to the cacao mixture. The U.S. Food and Drug Administration calls this "sweet chocolate", and requires a 15% concentration of chocolate liquor. European rules specify a minimum of 35% cocoa solids.[27] Dark chocolate, with its high cocoa content, is a rich source of epicatechin and gallic acid, which are thought to possess cardioprotective properties. Dark chocolate has also been said to reduce the possibility of a heart attack when consumed regularly in small amounts.[31] Semisweet chocolate is a dark chocolate with a low sugar content. Bittersweet chocolate is chocolate liquor to which some sugar (typically a third), more cocoa butter, vanilla and sometimes lecithin have been added. It has less sugar and more liquor than semisweet chocolate, but the two are interchangeable in baking.
Unsweetened chocolate is pure chocolate liquor, also known as bitter or baking chocolate. It is unadulterated chocolate: the pure, ground, roasted chocolate beans impart a strong, deep chocolate flavor.
Raw chocolate, often referred to as raw cacao, is always dark and a minimum of 75% cacao. Because the act of processing results in the loss of certain vitamins and minerals (such as magnesium), some consider raw cacao to be a more nutritious form of chocolate.[32]
Chocolate may have whitish spots on the dark chocolate part. This is called chocolate bloom and is an indication that sugar and/or fat has separated due to poor storage. It is not toxic.
Roughly two-thirds of the entire world's cocoa is produced in West Africa, with 43% sourced from Côte d'Ivoire,[33] where child labor is a common practice to obtain the product.[34][35][36] According to the World Cocoa Foundation, some 50 million people around the world depend on cocoa as a source of livelihood.[37] In the UK, most chocolatiers purchase their chocolate from them, to melt, mold and package to their own design.[38]
Chocolate is any product made primarily of cocoa solids and cocoa butter.
Production costs can be decreased by reducing cocoa solid content or by substituting cocoa butter with another fat. Cocoa growers object to allowing the resulting food to be called "chocolate", due to the risk of lower demand for their crops.[37] The sequencing in 2010 of genome of the cacao tree may allow yields to be improved.[39]
There are two main jobs associated with creating chocolate candy: chocolate makers, and chocolatiers. Chocolate makers use harvested cacao beans and other ingredients to produce couverture chocolate (covering). Chocolatiers use the finished couverture to make chocolate candies (bars, truffles, etc.).[40]
Cacao varieties
Chocolate is made from cocoa beans, the dried and partially fermented seeds of the cacao tree (Theobroma cacao), a small (4–8 m (or 15–26 ft) tall) evergreen tree native to the deep tropical region of the Americas. Recent genetic studies suggest that the most common genotype of the plant originated in the Amazon basin and was gradually transported by humans throughout South and Central America. Early forms of another genotype have also been found in what is now Venezuela. The scientific name, Theobroma, means "food of the deities".[41] The fruit, called a cacao pod, is ovoid, 15–30 cm (or 6–12 in) long and 8–10 cm (3–4 in) wide, ripening yellow to orange, and weighing about 500 g (1 lb) when ripe.
Cacao trees are small, understory trees that need rich, well-drained soils. They naturally grow within 20 degrees of either side of the equator because they need about 2000 millimeters of rainfall a year, and temperatures in the range of 21 to 32 °C. Cacao trees cannot tolerate a temperature lower than 15 °C (59 °F).[42]
The three main varieties of cacao beans used in chocolate are criollo, forastero, and trinitario.
Representing only five percent of all cocoa beans grown,[43] criollo is the rarest and most expensive cocoa on the market, and is native to Central America, the Caribbean islands and the northern tier of South American states.[44] There is some dispute about the genetic purity of cocoas sold today as criollo, as most populations have been exposed to the genetic influence of other varieties.
Criollos are particularly difficult to grow, as they are vulnerable to a variety of environmental threats and produce low yields of cocoa per tree. The flavor of criollo is described as delicate yet complex, low in classic chocolate flavor, but rich in "secondary" notes of long duration.[45]
The most commonly grown bean is forastero,[43] a large group of wild and cultivated cacaos, most likely native to the Amazon basin. The African cocoa crop is entirely of the forastero variety. They are significantly hardier and of higher yield than criollo. The source of most chocolate marketed,[43] forastero cocoas are typically strong in classic "chocolate" flavor, but have a short duration and are unsupported by secondary flavors, producing "quite bland" chocolate.[43]
Trinitario is a natural hybrid of criollo and forastero. Trinitario originated in Trinidad after an introduction of forastero to the local criollo crop. Nearly all cacao produced over the past five decades is of the forastero or lower-grade trinitario varieties.[46]
Cacao pods are harvested by cutting the pods from the tree using a machete, or by knocking them off the tree using a stick. The beans with their surrounding pulp are removed from the pods and placed in piles or bins, allowing access to microorganisms so that fermentation of the pectin-containing material can begin. Yeast produce ethanol, lactic acid bacteria produce lactic acid and acetic acid bacteria produce acetic acid. The fermentation process, which takes up to seven days, also produces several flavor precursors, eventually resulting in the familiar chocolate taste.[47]
It is important to harvest the pods when they are fully ripe because if the pod is unripe, the beans will have a low cocoa butter content, or there will be insufficient sugars in the white pulp for fermentation, resulting in a weak flavor. After fermentation, the beans must be quickly dried to prevent mold growth. Climate and weather permitting, this is done by spreading the beans out in the sun from five to seven days.[48]
The dried beans are then transported to a chocolate manufacturing facility. The beans are cleaned (removing twigs, stones, and other debris), roasted, and graded. Next, the shell of each bean is removed to extract the nib. Finally, the nibs are ground and liquefied, resulting in pure chocolate in fluid form: chocolate liquor.[49] The liquor can be further processed into two components: cocoa solids and cocoa butter.[50]
Chocolate liquor is blended with the cocoa butter in varying quantities to make different types of chocolate or couvertures. The basic blends of ingredients for the various types of chocolate (in order of highest quantity of cocoa liquor first), are as follows:
- Dark chocolate: sugar, cocoa butter, cocoa liquor, and (sometimes) vanilla;
- Milk chocolate: sugar, cocoa butter, cocoa liquor, milk or milk powder, and vanilla;
- White chocolate: sugar, cocoa butter, milk or milk powder, and vanilla.
Usually, an emulsifying agent, such as soy lecithin, is added, though a few manufacturers prefer to exclude this ingredient for purity reasons and to remain GMO-free, sometimes at the cost of a perfectly smooth texture. Some manufacturers are now using PGPR, an artificial emulsifier derived from castor oil that allows them to reduce the amount of cocoa butter while maintaining the same mouthfeel.
The texture is also heavily influenced by processing, specifically conching (see below). The more expensive chocolate tends to be processed longer and thus have a smoother texture and mouthfeel, regardless of whether emulsifying agents are added.
Different manufacturers develop their own "signature" blends based on the above formulas, but varying proportions of the different constituents are used. The finest, plain dark chocolate couvertures contain at least 70% cocoa (both solids and butter), whereas milk chocolate usually contains up to 50%. High-quality white chocolate couvertures contain only about 35% cocoa.
Producers of high-quality, small-batch chocolate argue that mass production produces bad quality chocolate.[43] Some mass-produced chocolate contains much less cocoa (as low as 7% in many cases), and fats other than cocoa butter. Vegetable oils and artificial vanilla flavor are often used in cheaper chocolate to mask poorly fermented and/or roasted beans.[43]
In 2007, the Chocolate Manufacturers Association in the United States, whose members include Hershey, Nestlé, and Archer Daniels Midland, lobbied the Food and Drug Administration to change the legal definition of chocolate to let them substitute partially hydrogenated vegetable oils for cocoa butter, in addition to using artificial sweeteners and milk substitutes.[51] Currently, the U.S. Food and Drug Administration (FDA) does not allow a product to be referred to as "chocolate" if the product contains any of these ingredients.[52][53]
The penultimate process is called conching. A conche is a container filled with metal beads, which act as grinders. The refined and blended chocolate mass is kept in a liquid state by frictional heat. Chocolate prior to conching has an uneven and gritty texture. The conching process produces cocoa and sugar particles smaller than the tongue can detect, hence the smooth feel in the mouth. The length of the conching process determines the final smoothness and quality of the chocolate. High-quality chocolate is conched for about 72 hours, lesser grades about four to six hours. After the process is complete, the chocolate mass is stored in tanks heated to approximately 45–50 °C (113–122 °F) until final processing.[54]
The final process is called tempering. Uncontrolled crystallization of cocoa butter typically results in crystals of varying size, some or all large enough to be clearly seen with the naked eye. This causes the surface of the chocolate to appear mottled and matte, and causes the chocolate to crumble rather than snap when broken.[55] The uniform sheen and crisp bite of properly processed chocolate are the result of consistently small cocoa butter crystals produced by the tempering process.
The fats in cocoa butter can crystallize in six different forms (polymorphous crystallization).[55][56] The primary purpose of tempering is to assure that only the best form is present. The six different crystal forms have different properties.
Crystal | Melting temp. | Notes |
I | 17 °C (63 °F) | Soft, crumbly, melts too easily |
II | 21 °C (70 °F) | Soft, crumbly, melts too easily |
III | 26 °C (79 °F) | Firm, poor snap, melts too easily |
IV | 28 °C (82 °F) | Firm, good snap, melts too easily |
V | 34 °C (93 °F) | Glossy, firm, best snap, melts near body temperature (37 °C) |
VI | 36 °C (97 °F) | Hard, takes weeks to form |
As a solid piece of chocolate, the cocoa butter fat particles are in a crystalline rigid structure that gives the chocolate its solid appearance. Once heated, the crystals of the polymorphic cocoa butter will be able to break apart from the rigid structure and allow the chocolate to obtain a more fluid consistency as the temperature increases. This is known as the melting process. When the heat is removed, the cocoa butter crystals will become rigid again and come closer together, allowing the chocolate to solidify.[57]
This temperature in which the crystals obtain enough energy to break apart from their rigid conformation would depend on the milk fat content in the chocolate and the shape of the fat molecules as well as the form of the cocoa butter fat. Chocolate with a higher fat content will melt at a lower temperature.[58]
Making chocolate considered "good" is about forming as many type V crystals as possible. This provides the best appearance and texture and creates the most stable crystals, so the texture and appearance will not degrade over time. To accomplish this, the temperature is carefully manipulated during the crystallization.
Generally, the chocolate is first heated to 45 °C (113 °F) to melt all six forms of crystals.[55][56] Next, the chocolate is cooled to about 27 °C (81 °F), which will allow crystal types IV and V to form. At this temperature, the chocolate is agitated to create many small crystal "seeds" which will serve as nuclei to create small crystals in the chocolate. The chocolate is then heated to about 31 °C (88 °F) to eliminate any type IV crystals, leaving just type V. After this point, any excessive heating of the chocolate will destroy the temper and this process will have to be repeated. However, there are other methods of chocolate tempering used. The most common variant is introducing already tempered, solid "seed" chocolate. The temper of chocolate can be measured with a chocolate temper meter to ensure accuracy and consistency. A sample cup is filled with the chocolate and placed in the unit which then displays or prints the results.
Two classic ways of manually tempering chocolate are:
- Working the molten chocolate on a heat-absorbing surface, such as a stone slab, until thickening indicates the presence of sufficient crystal "seeds"; the chocolate is then gently warmed to working temperature.
- Stirring solid chocolate into molten chocolate to "inoculate" the liquid chocolate with crystals (this method uses the already formed crystals of the solid chocolate to "seed" the molten chocolate).
Chocolate tempering machines (or temperers) with computer controls can be used for producing consistently tempered chocolate, particularly for large volume applications.
Chocolate is very sensitive to temperature and humidity. Ideal storage temperatures are between 15 and 17 °C (59 and 63 °F), with a relative humidity of less than 50%. Various types of "blooming" effects can occur if chocolate is stored or served improperly. Fat bloom is caused by storage temperature fluctuating or exceeding 24 C while sugar bloom is caused by temperature below 15 C or excess humidity. To distinguish between different types of bloom, one can rub the surface of the chocolate lightly, and if the bloom disappears, it is fat bloom. One can get rid of bloom by re-tempering the chocolate or using it for anything that requires melting the chocolate.[59]
Chocolate is generally stored away from other foods, as it can absorb different aromas. Ideally, chocolates are packed or wrapped, and placed in proper storage with the correct humidity and temperature. Additionally, chocolate is frequently stored in a dark place or protected from light by wrapping paper.
If refrigerated or frozen without containment, chocolate can absorb enough moisture to cause a whitish discoloration, the result of fat or sugar crystals rising to the surface. Moving chocolate from one temperature extreme to another, such as from a refrigerator on a hot day, can result in an oily texture. Although visually unappealing, chocolate suffering from bloom is perfectly safe for consumption.[60][61][62]
Health effects
- Positive
- Cocoa or dark chocolate may positively affect the circulatory system.[63]
- Several studies have suggested that eating chocolate can help reduce the risk of certain cardiovascular problems[64][65][66] and also reduce blood pressure in both overweight and normal adults.[64]
- Chocolate may boost cognitive abilities.[67]
- Dark chocolate may lower cholesterol levels in adults.[68] Although basic research has provided preliminary evidence that polyphenols in chocolate might inhibit oxidation of LDL cholesterol,[69] few results from clinical trials are conclusive about such an effect in humans.[70][71]
- According to one study, chocolate consumption correlates with lower Body Mass Index.[72]
- Other possible effects under basic research include anticancer, brain stimulator, cough preventor and antidiarrhoeal activities.[73]
- Cocoa beans contain a large amount of chemicals called flavonoids. Some scientists believe that these flavonoids can be used to create natural supplements to ease diarrhea symptoms. Dark chocolate contains high concentrations of cocoa and may offer mild relief.[74]
- Negative
- Chocolate is believed to cause heartburn because of one of its constituents, theobromine, relaxes the oesophageal sphincter muscle, hence permitting stomach acidic contents to enter into the oesophagus.[75] Theobromine is also toxic to many animals because they are unable to metabolize it (see theobromine poisoning).[5]
- The unconstrained consumption of large quantities of any energy-rich food, such as chocolate, without a corresponding increase in activity, is thought to increase the risk of obesity. Raw chocolate is high in cocoa butter, a fat which is removed during chocolate refining, then added back in varying proportions during the manufacturing process. Manufacturers may add other fats, sugars, and milk as well, all of which increase the caloric content of chocolate.
- Chocolate and cocoa contain moderate to high amounts of oxalate,[76][77][78][79][80][81] which can cause some health concerns particularly for individuals at risk for kidney stones.[82]
- Chocolate absorbs lead from the environment during production, and there is a slight concern of mild lead poisoning for some types of chocolate. In a study from Nigeria, the average lead concentration of cocoa beans was less than 0.5 ng/g, among the lowest reported values for a natural food, with lead concentrations ranging from 70–230 ng/g for raw and processed cocoa.[83] These measurements "are consistent with market-basket surveys that have repeatedly listed lead concentrations in chocolate products among the highest reported for all foods. One source of contamination of the finished products is tentatively attributed to atmospheric emissions of leaded gasoline, which is still being used in Nigeria."[83] The figures are still comparatively low when compared to 200,000 ng, which is the WHO tolerable daily limit for lead consumption.[84]
- Research on elderly people showed chocolate might cause osteoporosis.[85]
- A few studies have documented allergic reactions with chocolate in children.[75]
- There is some evidence that chocolate may be addictive.[86][87]
Some manufacturers provide the percentage of chocolate in a finished chocolate confection as a label quoting percentage of "cocoa" or "cacao". It should be noted that this refers to the combined percentage of both cocoa solids and cocoa butter in the bar, not just the percentage of cocoa solids.[88]
Chocolates that are organic[89] or fair trade certified[90] carry labels accordingly.
In the United States, some large chocolate manufacturers lobbied the federal government to permit confections containing cheaper hydrogenated vegetable oil in place of cocoa butter to be sold as "chocolate". In June 2007, as a response to consumer concern after the proposed change, the FDA reiterated "Cacao fat, as one of the signature characteristics of the product, will remain a principal component of standardized chocolate."[91]
Many chocolate manufacturers have created products from chocolate bars to fudge, hoping to attract more consumers with each creation. Hershey and Mars have become the largest manufacturers in the world.[citation needed] Other large manufacturers include Nestlé, Kraft Foods and Lindt.
The Hershey Company, known for their Hershey bar, Hershey's Kisses and Reese's Peanut Butter Cups, is the largest chocolate manufacturer in North America.[92] Mars Incorporated, one of the largest privately owned U.S. corporations, is a worldwide manufacturer of confectionery and other food products, with US$21 billion in annual sales in 2006. Mars is known for Mars Bar, Milky Way, M&M's, Twix and Snickers, as well as other confectionery items, such as Skittles.
Food conglomerates Nestlé SA and Kraft Foods both have chocolate brands. Nestlé acquired Rowntree's in 1988 and now market chocolates under their own brand, including Smarties and Kit Kat; Kraft Foods through its 1990 acquisition of Jacobs Suchard, now own Milka and Suchard. In February 2010, Kraft also acquired British-based Cadbury plc, the world's largest confectionery manufacturer.[93] Cadbury is well known for its Dairy Milk range and Creme Egg; Fry's, Trebor Basset, the fair-trade brand Green & Black's also belong to the group.
The chocolate industry, a steadily growing, $50 billion-a-year worldwide business centered on the sale and consumption of chocolate, is prevalent on five out of seven continents.[94] Big Chocolate, as it is also called, is essentially an oligopoly between major international chocolate companies in Europe and the U.S. These U.S. companies, such as Mars and Hershey's alone, generate $13 billion a year in chocolate sales and account for two-thirds of U.S. manufacturers.[95] However, Europe accounts for 45% of the world's chocolate revenue.[96]
In popular culture
Chocolate is one of the most popular holiday gifts. Gifts of chocolate molded into different shapes have become traditional on certain holidays: chocolate bunnies and eggs are popular on Easter, chocolate coins on Hanukkah, snowmen and other holiday symbols on Christmas, and chocolate hearts or chocolate in heart-shaped boxes on Valentine's Day.
On Valentine's Day, a box of chocolates is traditional, usually presented with flowers and a greeting card. It may be given on other holidays, and birthdays. At Easter, chocolate eggs are traditional. This is a confection made primarily of chocolate, and can either be solid, hollow, or filled with other sweets or fondant. Many confectioners make holiday-specific chocolate candies, usually variants of their standard fare. Hollow chocolate bunnies (Easter) and hollow Santa Claus figures (Christmas) are two examples. The Hallmark holiday International Chocolate Day is observed on 13 September by the National Confectioners Association to celebrate "the mysteries and joys of chocolate".[97]
Books and film
Chocolate has been the center of several successful book and film adaptations. In 1964, Roald Dahl published a children's novel titled Charlie and the Chocolate Factory. The novel centers on a poor boy named Charlie Bucket who takes a tour through the greatest chocolate factory in the world, owned by Willy Wonka. Two film adaptations of the novel were produced. The first was Willy Wonka & the Chocolate Factory, a 1971 film which later became a cult classic, and spawned the real world Willy Wonka Candy Company, which produces chocolate products to this day. Thirty-four years later, a second film adaptation was produced, titled Charlie and the Chocolate Factory. The 2005 film was very well received by critics[98] and was one of the highest grossing films that year, earning over US$470,000,000 worldwide.[99] Charlie and the Chocolate Factory was also recognized at the 78th Academy Awards, where it was nominated for Best Costume Design for Gabriella Pesucci.[100]
Like Water for Chocolate (Como agua para chocolate), a 1989 love story by novelist Laura Esquivel, was adapted to film in 1992. The plot incorporates magical realism with Mexican cuisine, and the title is a double entendre in its native language, referring both to a recipe for hot chocolate and to an idiom that is a metaphor for sexual arousal. The film earned 11 Ariel Awards from the Academia Mexicana de Artes y Ciencias Cinematográficas, including Best Picture.
Chocolat, a 1999 novel by Joanne Harris, tells the story of Vianne Rocher, a young mother, whose confections change the lives of the townspeople. The 2000 film adaptation, Chocolat, also proved successful, grossing over US$150,000,000 worldwide,[101] and receiving Academy Award and Golden Globe nominations for Best Picture, Best Actress, and Best Original Score.[102][103]
See also
Wikibooks Cookbook has a recipe/module on |
Wikiquote has a collection of quotations related to: Chocolate |
- Candida krusei
- Chocolate chip
- List of chocolate beverages
- The chocolate game
- United States military chocolate
- Chocolate almonds
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Further reading
- Books
- Almond, Steve (2004). Candyfreak: A Journey Through the Chocolate Underbelly of America. Algonquin Books. ISBN 1-56512-421-9.
- Coe, S.D. / Coe, M.D. (2007). The True Story of Chocolate (2nd edition). Thames & Hudson. ISBN 978-0-500-28696-8
- Doutre-Roussel, Chloe (2005). The Chocolate Connoisseur. Piatkus. ISBN 1-58542-488-9.
- Lebovitz, David (2004). The Great Book of Chocolate. Ten Speed Press. ISBN 1-58008-495-8.
- Minton, Phillip (2011). Chocolate: Healthfood of the Gods. Chocolate Living Media. ISBN 978-1456532376.
- McNeil, Cameron (2006). Chocolate in Mesoamerica: A Cultural History of Cacao. University of Florida Press. ISBN 0-8130-2953-8.
- Off, Carol (2008). Bitter Chocolate: The Dark Side of the World's Most Seductive Sweet. New Press. ISBN 978-1-59558-330-7.
- Rosenblum, Mort (2006). Chocolate: A Bittersweet Saga of Dark and Light. North Point Press. ISBN 978-0-86547-730-8
- Ryan, Órla (2011). Chocolate Nations: Living and Dying for Cocoa in West Africa. Zed Books. ISBN 978-1-84813-005-0
- Wolfe, David; Shazzie (2005). Naked Chocolate. Rawcreation. ISBN 1-55643-731-5.
- Young, Allen M. (2007). The Chocolate Tree: A Natural History of Cacao (Rev. and expanded ed.). University Press of Florida. ISBN 978-0-8130-3044-9
- Bibliographies
- Siegel, A., & Borg, A. (2012). "Chocolate". Oxford Bibliographies Online: Atlantic History.
External links
Wikimedia Commons has media related to Chocolate. |
Wikibooks Cookbook has a recipe/module on |
Look up chocolate in Wiktionary, the free dictionary. |
- Chocolate on the Open Directory Project
- Food of the Gods A Popular Account of Cocoa – Freely downloadable 109 page ebook by Brandon Head (1903) from Project Gutenberg
- Glossary of Chocolate Terms
- Chisholm, Hugh, ed. (1911). "Chocolate". Encyclopædia Britannica (11th ed.). Cambridge University Press
- Cocoa 'vitamin' health benefits could outshine penicillin


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Fun and Funny Celebrity Twitter Photos! 2010-02-25 07:45:00 Fun and Funny Celebrity Twitter Photos! by POPSUGAR Celebrity 2/25/10 4 Reactions 0 Shares Print 0 0 0 0 0 This week's crop of Twitter pictures takes us from stars' latest beauty treatments and favorite foods to intimate moments with loved ones. Plus, a few adorable furry friends made it into the mix. Click through to see the photos we've gathered over the past week, and don't forget to follow us on Twitter for exciting news and photos! Fur-get Me Not What's Your Reaction? 0 0 0 0 0 0 Ashton Kutcher spent the week in Russia. 1 / 15 Masked in Mystery What's Your Reaction? 0 0 0 0 0 0 Jessica Simpson is willing to try anything for The Price of Beauty, even sharing photos of herself in this outrageous facial mask. 2 / 15 Make a Wish What's Your Reaction? 0 0 0 0 0 0 Paris Hilton celebrated her birthday with lots of candles 10,000 feet above the ground from the cabin of a private jet. 3 / 15 Number One Fan What's Your Reaction? 0 0 0 0 0 0 Khloe Kardashian tweeted her Laker support with some blingy artwork on her left ring finger. 4 / 15 Bag Lady What's Your Reaction? 0 0 0 0 0 0 Stephanie Pratt had her labels covered showing off her Valentino bag in this quick pic. 6 / 15 What's up Dog? What's Your Reaction? 0 0 0 0 0 0 Joe Jonas posed for a photo with a furry friend this week. 6 / 15 Bananas For Coconuts! What's Your Reaction? 0 0 0 0 0 0 Katy Perry snapped this photo of Kitty Purry investigating her coconut juice at the recording studio. 7 / 15 Candid Camera What's Your Reaction? 0 0 0 0 0 0 Channing Tatum surprised Jenna Dewan with this shot as she worked on some jewelry designs for a good cause. 8 / 15 Berry Good What's Your Reaction? 0 0 0 0 0 0 Lauren Conrad started her day on the right foot with this smiley good morning tweet to her followers. 9 / 15 Odd Couple What's Your Reaction? 0 0 0 0 0 0 Josh Groban got a kick out of this photo, tweeting "Yaaayyyy!!" 11 / 15 Fit to Be Black-Tied What's Your Reaction? 0 0 0 0 0 0 Jay Manuel shared this photo of his ANTM family, joking about their matching outfits. 11 / 15 This Little Piggy What's Your Reaction? 0 0 0 0 0 0 In response to one of Jessica Simpson's tweets, Rob Dyrdek's producer snapped this shot of the professional skateboarder holding a baby pig. 12 / 15 Snack Attack What's Your Reaction? 0 0 0 0 0 0 Kelly Ripa shared this photo of a Cookie Monster cupcake from Joaquin's fifth birthday, though she admitted it wasn't her creation. 13 / 15 Lots to Buzz About What's Your Reaction? 0 0 0 0 0 0 BuzzSugar's Shannon snapped this photo with Jay Baruchel and Nate Torrence, stars of She's Out of My League, during their SF press junket. 14 / 15 She's a Beauty What's Your Reaction? 0 0 0 0 0 0 Since breaking up with girlfriend Jayde Nicole, Brody Jenner's been spotted with a few ladies, but this week he tweeted his devotion to his current girlfriend, his car. 15 / 15 0 0 0 0 0 Read More Celebrity TwitterRob DyrdekDoug ReinhardtStephanie PrattPop SlideshowJosh GrobanTwitterPete WentzLauren ConradTyra BanksKelly RipaJoel MaddenJessica SimpsonParis Hilton Celebrity Twitter It's All About Dynamic Duos and Sexy Selfies in This Week's Celebrity Candids 1 day ago Your Olivia Wilde Girl Crush Is Totally Understandable 5 days ago It Wasn't All About the Oscars in This Week's Cutest Celebrity Candids 1 week ago Go Inside Oscars Night With the Stars' Cutest Candids! 1 week ago It Feels Like Summer in February's Cutest Celebrity Candids 2 weeks ago From Fun in the Sun to Selfies With Oprah: The Week's Cutest Candids 3 weeks ago Get a Personalized Celebrity & Entertainment Newsletter! Help us customize your newsletter by selecting your interests (optional): Celebrity Twitter Kelly Ripa Young Hollywood A Listers 4 years Desculpe, mas a maior parte deste pics não é engraçado em tudo .. +1 Celestina 4 years Sorry but most of this pics ain't funny at all.. Link Love Kate Hudson may not lose her guy after all — Us Weekly Why is Gloria Steinem praising Jennifer Aniston? — People Johnny Depp goes digital in his latest movie poster — ET Terry Richardson responds to recent sexual assault allegations — HuffPost Celebrity Did Lea Michele's new album end the Glee curse? — Hollywood Reporter It's officially Rihanna and Drake dating news week — Lainey Gossip Ariana Grande gets a neck tattoo — Gossip Girl The most important moments from Jennifer Lopez's new music video — BuzzFeed What's with all the Drake-themed apps? — Vulture Rachel Bilson and Hayden Christensen have an adorable date night — JustJared
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What a prince Great, a bunch of developers making nice big fat $25,000 deposits into the Mayor Gregor Robertson and Vision's campaign account. Shouldn't lunch be about flavours rather than favours? And...
Malaysia Airlines said Saturday it lost contact with a plane carrying 227 passengers and 12 crew on its way from Kuala Lumpur to Beijing.
1 hour agoHealth officials are warning Fraser Valley residents to be wary of a measles outbreak in low-immunized areas of the region. According to Fraser Health, two cases of the highly contagious virus have surfaced in a Chilliwack school located in a community with "traditionally low immunization rates."
41 minutes ago


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Week 1: Orientation, Mathematics and Physics Review
Weeks 2-3: OENG 530 (lecture) and OENG 536 (lab): IR Fundamentals
Weeks 4-5: OENG 531 (lecture) and OENG 537 (lab): ONIR Fundamentals
Weeks 6-7: OENG 533 (lecture) and OENG 539 (lab): MSI/HIS Fundamentals
Weeks 8-9: EENG 532 (lecture) and EENG 538 (lab): SAR Fundamentals
Week 10: Exit Exam, Seminar, Certificate Completion Ceremony Courses may be taken over multiple sessions, and credit applied toward a Certificate in AGI (MASINT) IR/SAR.
NOTE: All schedules are subject to change. For most current schedules contact:


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Hollywood Trailer Music
This page is my new exclusive account. All new material will be uploaded here.
You can find my non-exclusive account by following the link below:
Videohive Projects Using My Music
Thank you so much for taking the time to stop by.
I live in Salt Lake City UT USA and compose for Audiojungle full time. I have been composing/producing music for about 10+ years now. Its my life's passion and I'm very grateful to be able to make money with it.
A little shameless vanity: I've composed for Dateline, Grimm, Law and Order, Saturday Night Live and have had my music on NBC, ABC, TLC, HBO, TNT, National Geographic Channel, Animal Planet, OWN, MTV, FUSE as well as many other networks. I have also had the pleasure of having my music used by hundreds of corporations, commercials and trailers.
VideoHive Artists! Your free to use any of my tracks, just let me know and I'll paste a link to the video you use it in.
Again thank you so much for stopping by, your the reason I get to do what I love!...even if you don't use anything today, hopefully you'll be back


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Valentine 3-piece Patio Swivel Bistro Set by Sirio™
The perfect outdoor collection for those smaller spaces, the Valentine 3pc table and chair set is constructed of heavy gauge aluminum and all weather resin wicker. The seat cushions are filled with eco friendly poly fiber and covered in Sunbrella® outdoor fabric. The contemporary design allows each individual piece to stack into one decorative piece for outdoor storage allowing you to free up tight balcony or deck space without the need to store the set elsewhere.
- Set includes 2 swivel chairs and table
- Wicker color: Brown
- Sunbrella® fabric and seat cushions
- Fabric color: Heather Beige
- Stackable for easy storage
- All aluminum frame construction
- All weather hand woven resin wicker
- Swivel Chair dimensions: 30" L x 29" W x 31" H (each)
- Swivel Chair weight: 22 lbs. (each)
- Cushion dimensions: 18.5" D
- Table dimensions: 22.5" D x 22.5" H
- Table weight: 8.5 lbs.
Brand: Sirio
Chair Height: 31 in.
Chair Length: 30 in.
Chair Type: Swivel
Chair Width: 29 in.
Collection Name: Valentine
Color: Brown
Height: 22.5 in.
Includes Chairs: With Chairs
Indoor/Outdoor: Indoor/Outdoor
Length: 22.5 in.
Material: Wicker
Number of Chairs: 2
Number of Pieces: 3
Shape: Round
Width: 22.5 in.
*Delivery is available to Alaska, Hawaii and Puerto Rico. An additional Shipping and Handling fee will apply to these shipments. This fee will be quoted at checkout. Additional transit time is required.
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