text:
Industrial-age American health advocates focused on the evils of adulterated foods and overeating. Several incorporate a fitness component. The twelve books featured below offer thoughtful starting points for exploring the range of ideas espoused in the USA in recent times. What do all of these authors/books have in common? A serious concern for improving the human condition and conviction his/her solution is the best plan. If you are interested in recipes from any of these period/popular books we are happy to share.
Science in the Kitchen/Ella
Eaton Kellogg
...Advocating high fiber and nut proteins, this cookbook and its ideas were avante-guarde in their day. Primary focus was
consuming healthy (non-aduterated) foods. Appendix (p. 474-484) is copied from the Battle Creek Sanitarium Diet
List, offering calories per ounce broken down by proteids, fats, and carbohydrates for dozens of common food items.
[1904] Uncooked Foods & How to Use Them/Mrs. & Mrs. Eugene Christian
...Raw foodist movement proposed foods, when grown to maturity, were ready for use. "They are perfect, they are not raw, they are
done; and when they are cooked they are undone." (p. 35-36). Introductory chapters "As a Remedy," "Emancipation of Women,"
"Selection of Foods," and "Feeding Children" offer critical glimpses motivating this particular diet. This book advocates eating raw meat and raw eggs. It advocates cereal products for
fiber; it also offers a recipe for "Unfired Bread" (p. 165) and "Unleavenend Gems" instructing the cook to "bake quickly."
(p. 165-166).
[1911] The Laurel Health Cookery/Evora Bucknum Perkins
...This vegetarian cookbook was published "For the Preparation of Non-Flesh Foods in Palatable and Attractive Ways." In this book
"True Meats" are nuts (peanuts, pine nuts, almonds), cocoanut milk, lentils/beans, and eggs. Trumese and Nutmese dishes are composed with commercially
prepared ground nut products. There is an entire chapter devoted to mushrooms which would be perfectly acceptable in
today's restaurants, vegetarian or not. Egg-free dishes are also offered for parochial vegetarians. Coffee, tea & hot chocolate are classed as unhealthy.
Suggested beverages are fruit nectars, lemonades, cranberry juice and bran tea.
[1915] The Nature Cure Cook Book and ABC of Natural Dietetics/Mrs. Anna Lindlahr and Henry Lindlahr, M.D.
...Vegetarian cook book based on the dietetics originated at the German School of Nature Cure. This book begins by dismissing
contemporary competing vegetarian cookbooks as uninformed. Recipes in this book are annotated to show their food elements
(St. starches; S. sugar; F. fat; P. proteids, M. minerals). The authors recommend uncooked foods: "Nature did not create man with a
cookstove by his side." (p. 11) but does not prohibit cooking: "Peppers a la Creole" are baked for a half hour (p. 178).
[1919] Diabetic Cookery: Recipes and Menus/Rebecca W. Oppenheimer
...Author Oppenheimer's preface tells her readers she is a diabetic who has sampled treatments at Carlsbad and Neuenahr.
She notes..."Little has been done for the general public in this country in preparing special recipes for the diabetic, and in working out their food
values. Inasmuch as each person's carbohydrate tolerance is different, it is absolutely essential that the carbohydrate content
of each recipe be known; only then can it be safely used." (p. v). Ms. Oppenheimer's goal is to help caregiver/cooks
understand what diabetes is & give them everything they they need to know to compose diabetic-friendly meals. We home
cooks confronted with adjusting family meals to meet this particular challenge "get it."
[1924] Physical Culture Cook Book/Bernarr MacFadden
...This movement launched in 1899 in "a world in which many foolish and artificial conceptions of life were prevalent. These ideas were a
mixture of old superstitions and half baked-conceptions of new-born science...The catastrophe of the World War has...done much to
awaken people to a practical realization of the physical foundation of life...Health has become popular; a strong and
beautiful body has become a thing of honor and glory..." (p. iii-iv). MacFadden comments on the positive aspects of nut/fruit, raw/natural, and
vegetarian regimens. He advocates careful mastication (chewing), drinking water (hydration) and healthy cooking to
unfold natural flavor (steaming vs boiling).
[1944] Diet Does It/Gayelord Hauser
...Introducing the concept of "Super Foods," this ambitious holistic dietary text fed the timeless table of social concerns. Chapters titled
"Overcoming Faulty Elimination...The newer way to internal cleanliness," "Eat and Become Slender," "Goodbye to That Tired
Feeling: Fighting fatigue with diet," "Beauty is as Beauty Eats: Specific foods for the skin, hair, eyes, and teeth" and "Live longer,
Look Younger." This book's preface was penned in Beverly Hills, California. Makes perfect sense in context.
[1955] Raw Vegetable Juices/N.W. Walker
...Cookbook offering recipes from Alfalfa to Watercress Juice. 'How much juice can be take safely?...As a general rule one
pint daily is the least that will show any perceptible results and preferably from two to eight pints of more." (p. 11). How
to make your home juice? This book promotes electric Triturator and Hydraulic Press Home Juicers. Original
book was published in 1936, revised enlarged edition 1947.
[1961] Foods for Glamour/Jack LaLanne
...Mr. LaLanne was a body builder, fitness crusader, and popular TV fitness show host in the 1960s. This book not a
cookbook but a holistic approach to eating and fitness based on making healthy choices. To Mr. LaLanne, truly glamorous
people are healthy and vibrant. Detailed discussions of the properties of common foods (chicken, bananas, potatoes, eggs etc.)
and general notes on cooking styles are offered. The solo recipe in this book is for party popcorn balls (p. 230).
[1972] Weight Watchers Program Cookbook/Jean Nidetch
...Weight Watchers began in 1963. The original cookbook was published in 1966. Our revised edition incorporates the latest
changes. This plan's success was based on a scientific Menu Plans calculated to reduce calories
while permitting followers enjoy familiar foods. In this book, "dietetic" products are not permitted except artifical sweeteners,
carbonated beverages and imitation butter products. Baked lasagne, enchiladas, and chicken tetrazzini prepared from this
book are okay. This cook book offers two options: the new "Leveling Plan" and the "Maintenance Plan." The book's primary
purpose is to offer "legal" recipes.
[1980] Richard Simmons' Never Say Diet Book/Richard Simmons
...Popular TV fitness show host, Mr. Simmons promoted the "Live-It" food program. Best known for his never-ending high energy
level and aerobic excersizes, he advocated passionately against junk food and overeating. "How to tell if you're an overeater" and
"The Painful but Very Honest Image Test" invite readers to examine their lifestyles in simple terms. The "Live-It" program
offer 3 plans, based on the amount of weight the dieter targeted to lose. This book offers general guidelines for healthy eating
choices and a tiny handful of recipes.
[1990] The Nutri/System Flavor Set-Point Weight-Loss Cookbook/Susan S Schiffman, Ph.D. and Joan Scobey
...Nutri/System launched in 1971. Like Weight Watchers, it opened a national chain of weight-loss centers and sold commercially
prepared food. This company focused on low-calorie meal plans, behavioral and nutritional counsleing, and exercize. The Nutri/Syetem
programs coatains a 1000-calorie meal plan. The "Flavor Set-Point Theory" was based on the premise that overweight people crave intensified
flavor and varied texture. Recipes are noted
for their calories, fat content, carbs, protein, sodium, cholesterol and calcium. Menus are based on an "Exchange" system.
Fettuccini with Mushroom Stroganoff, Zucchini Parmesan, and Key Lime Pie okay. Special emphasis on exotic Asian, Middle Eastern and
Indian cuisine.
Facsimiles & reprints
Cooking dishes from original historic recipes can be very challenging. Even if you're lucky
enough to have access to ancient roasting pits, colonial beehive ovens, conestoga kitchens and
fireless cookers. Most old recipes were not much more than shopping lists with cursory prep notes.
Step-by-step instructions were omitted because it was understood the cook already knew the basics.
After the cake was baked a "hot oven" to "light brown" it was "served forth" when it was "done."
Before "standardized" measuring units, cooks used six different types of measures, each posing special challenges for today's recreating cooks. NOTE: They were
not problems for the cooks back in the day, as they were familiar with the terms and measures. Baking is a relational science relying on consistent proportions and oven
It was not until the industrial revolution, when it became cheap to
produce kitchenware and ovens had F. marks, that "standard" measures became popular. Promoted by heavyweight home economists (think: Fannie Farmer & Sara Tyson Rorer), they
were embrace by "modern" cooks. Early 20th century cookbooks provided long lists helping cooks "translate" their old recipes into the new formulae. The same
held true for oven temperatures (hot, very hot, slow, fast). Today we find remnants of the old measures in some recipes. Visual and tactile cues transcend time.
Pre-standardized food measures generally fall into these categories:
There is no single place to obtain all of the historic conversions necessary to redact (interpret & recreate)
original historic receipts in your kitchen. This does not mean your task is impossible.
Quite the contrary.
General guidelines for recreating historic recipes:
Topical measures
What amount was "5 cents worth of marshmallows?"
Our survey of historic USA newspapers confirms the phrase "5 cents worth of marshmallows" was popular from 1907-1924.
Marshmallow recipes also used product counts (16 marshmallows). These amounts suggest marshmallows might have been sold in
5 cent packages (not found) or individually at confectionery shops (also not found).
There are two ways to discover the exact amount of ingredients expressed by cost. Neither is exact. Both can come close.
2. Find the same recipe in another source (magazine, cookbook, newspaper) in the same general time period, using
different measurements.
Mass-produced marshmallows were very popular in the
early 20th century.
What is a "race" of ginger?
"A rase is a hand of ginger, from French Racine, meaning root."
The Oxford English Dictionary offers this definition for "race" in the ginger context:
Why are some old recipes called "receipts?"
"Receipt, recipe.
The study of word usage is an inexact science. The first instance in print often lags years behind
popular use. Conversely, print evidence often remains long after a word is falls into falls to
Our survey of 18th and 19th century American cookbooks reveals the term "receipt" is routinely
employed prior to the Civil War. Cook books published between 1870-1899 use both terms,
although not in the same book. "Modern" books (those written by domestic scientists and home
economists) appear to have preferred the term recipe. Indeed, these authors sought to distance
themselves from the traditional practice of combining culinary dishes and home remedies. Diets
for invalids became the object of scientific study and patented medicines replaced home
remedies. Perhaps this explains the eventual acceptance of the word recipe in place of the "old
fashioned" receipt. As the we march toward the 20th century we find the word receipt falling
toward disuse.
Food writing courses & retreats
Microwave ovens (aka radar cooking)
"A group of gourmets sampled the first radar-cooked dinner in American history here yesterday after watching a manufacturing company's
food consultant whip up a banquet on a radar range in what must be record time. Eat and run advocates among the diners were well
pleased not only with the food but by the fact cooking required only 3 minutes 45 seconds. Baked lobster needed 2 minutes 15
seconds. Broiled sirloin steak with bernaise sauce was prepared in 50 seconds. Grilled ham steaks were given 1 minute in the
oven. Hot fresh apple pie with melted cheese came out of the oven in 10 seconds."
"The housewife of 1952 will be able to stick a raw steak on a dinner plate, slide it in an oven that isn't hot and serve it, cooked
and simmering, 30 seconds later. And, in that not too distant golden age, there will be no need for potholders, tin pans and
aprons. The food gets very hot but the plates stay cool. There is no grease splattering and tin pans just won't work in the
new 'Radarrange'--a radar cooker. Its manufacturers say the device is the 'only new heat application to cooking since the
discovery of fire over 2,000 years ago.'...There are only a few in existence...because improvements are being made so fast that
a model can be obsolete in a couple of months. These few are on lease to hotels in Boston, Washington, Cleveland and
Buffalo. The company is working on models for Navy ships and Army airplanes and expects to have one ready for homes in three to
five years. Newsmen here saw--and enjoyed the results--of a radar range that turns out baked stuffed lobster and broiled chicken
in 2 1/2 minutes instead of 30. Diced potatoes take 25 seconds. Vegetables need no water and corn-on-the-cob needs only 40 seconds.
The not-quite obsolete model now is aobut the size of a domestic refrigerator and lined with aluminum. There's room for
eight chickens inside and a clockwatch button that automatically turns off when the cooking time is up."
Radar burgers?
Who was Percy Spencer?
Paper cups
True or false: paper cups were initially promoted for convenience by large paper manufacturers in order to boost sales.
"To the Editor of The New York Times: At soda fountains little children drink from poorly rinsed glasses which a moment before--owing to the haste with which drinks are served at large soda fountains--may have been in the mouth of an infected man or woman. I would suggest the use of some sort of paper cup, such as are used on one or two railroads. These cups are quite inexpensive and can be thrown away once they are used. On open paraffine peper cup could be placed in the soda fountain holders quite easily as a glass. "Sanitas." New York, July 3, 1909."
"Children in a dozen schools have been taught during the week how to construct a paper drinking cup of which is in every way serviceable and which does away with danger of contagion through use of a common cup...The cup is constructed from a sheet of paper about eight inches square. A unique method of folding provide a cup that may be collapsed or extended at will. It can be used six or seven times at least, and some pupils have employed the same cup for a week. Any sort of tablet paper may be used, but it has been found that an oiled paper or a foolsoap with glass lasts longest."
"Vortex Mfg. Co. is the largest manufacturer in the world of paper drinking cups, soda cups and sundae dishes, with output in 1928 exceeding one billion cups. Vortex products are cone-shaped...The business started in 1911 with $25,000 capital...Its success has been due to able management; the invention of automatic machinery by Mr. Cesare Barbieri, the Company's consulting engineer; patent protection on machinery, processes and products, and the increasing public use of paper cups because they are sanitary and cheap. Health officials in many states are becoming increasingly active in enforcing laws and sanitary regulations pertaining to public drinking places and soda fountains. Vortex products...are in widespread use in factories, offices, stores, soda fountains, hotels, restaurants, oil filling stations, railroads, steamships, etc."
Hot cold cups
Styrofoam cups
"Pack of 50 styrofoam cups, 7 oz for hot or cold drinks, 49 cents."
"Cups and glasses: the insulated cups cost the same as paper cups, but because they are Dylite foam plastic, they hold heat far better; won't burn fingers or mark
desk tops."
About culinary research & about copyright
Weights & measurements are likewise time/country/food specific. Did
you know some culinary historians say we Americans measure with objects (as opposed to
weight) because of our pioneer heritage? Conestoga wagons had plenty of cups & spoons but
very few reliable scales. Family recipes specifying "5 tins" of sugar are among the most challenging. The omission of flour
measures is brilliant. Why? Prior to modern supermarket flour, this variable item created
different products according to grain, grind, season, and storage. A good cook knew when the flour was enough by feel & texture.
Measurements and detailed cooking instructions were a by-product of the Industrial Revolution
and are commonly attributed to Fannie M. Farmer, principal of the Boston Cooking School.
General guidelines
---guidelines for the new cook, conversion charts or handwritten notes
---this will help interpret the *hot* oven (475 degrees) & provide modern measurements
---maybe the salt used in ancient times was much more concentrated than today?
Historic American weights, measures, equivalents & adaptations
Late 19th/early 20th century cookbooks provide the most reliable primary data for linking traditional amounts with modern measures. Home economists
devoted themselves to interpreting and standardizing the old measures. Butter the "size of an egg" became 2 oz; butter
the "size of a walnut" became 1 oz. Hot, quick, moderate & slow ovens were assigned farenheight temperatures. Imagine
the challenge our foremothers faced trying to recalculate family favorites to accomodate new cooking technology. Can sizes likewise
morphed. Anyone today know how much a WWII-era No. 2 1/2 sized can held (weight/volume)? Recipes specifying ingredients by price or size
(5 cents worth of marshmallows; box of Jell-O, paper of cornstarch) or
race of ginger are the most challenging of all. Context clues (Chicago 1893?) are gold. If you have a measure you can't decipher
let us know.
Ingredient amounts expressed in cost are among the most difficult to identify because the answer depends upon year, place,
and point of sale. Identifying quantifiable prices (weight, can size, volume) is key. "Marshmallows, 15 cents/package"
does not provide enough data to interpret actual amount. "Pushing Marshmallows" 1919 describes
various brands, packaging and price points.
1. Period newspaper advertisements
Our research confirms marshmallows were sold by weight: quarter, half, 1 and 5 pound
boxes. Then, as today, prices depended upon point of sale: grocery store, department store, confectioner. The bigger the container,
the cheaper the per/marshmallow price.
Pound prices in this our target
period ranged from 22-40 cents/lb, generally averaging 25 cents/lb. The most descriptive ad we found was this:
"Jack Frost Marshmallows...Pound (80 pieces) 25 cents."
...display ad, Los Angeles Times, November 7, 1921 (p. II17)
CONCLUSION: "5 cents worth" may be approximately 1/5-1/4 lb.
The problem with this method, of course, is that very similar recipes may support different proportions, according the the
author. The recipes we found using this phrase produced cake filling and fruit-studded dessert creams.
Our research indicates a "race" of ginger is a root, sometimes also called a hand. This indicates the fresh, raw root, not
a mediated variation (ground ginger,
ginger sticks, etc.). We do not find any notes regarding converting this for modern redactions (as in, how big was the 'average' ginger root in the 18th century?).
Your best bet is to examine other ginger recipes in your original source for possible proportions. Modern tastes & recipes are not generally accurate guides for
recreating historic flavors. Good luck!
---Martha Washington's Booke of Cookery, transcribed by Karen Hess [Columbia University Press: New York] 1995(p. 284)
"A root (of ginger); = HAND n.1 21d.
c1450 Med. Recipes (BL Add. 33996) in F. Heinrich Mittelengl. Medizinbuch (1896) 89 Rubbe e race of gyngyre on e wheston in to e wyn. a1500 in
Englische Studien (1885) 8 283 Atte Modone..where groweth good Romeney and Rase. 1598 SHAKESPEARE Henry IV, Pt. 1 II. i. 24, I haue a gammon of
bacon, and two razes of Ginger, to be delivered as far as Charing crosse. 1626 J. SMITH Accidence Young Sea-men 40 A few stewed Prunes, a race of greene
ginger. 1655 E. TERRY Voy. E.-India 97 Ginger..the large Races whereof are there very excellently well preserved. 1705 Pastry-cook's Vade-mecum 47 For
the pickle... Eight blades of mace, 3 razes of ginger, a Spoonful of whole Pepper, and one onion. 1711 Boston News-let. 5-12 Mar. 2/2 Alspice, Pepper, and
Ginger Rase and Ground... To be Sold by Zabdiel Boylston, at his Shop at the Head of Dock-Square in Boston. c1825 Houlston Tracts II. xlvii. 8 A race of
ginger you shall surely have. 1879 Cassell's Techn. Educator II. 91/2 The ginger of commerce is the dry, wrinkled rhizomes of the plant, which are called �races�.
1913 H. KEPHART in B. A. Botkin Treasury Southern Folklore (1949) IV. iii. 688 �Can I bring a race of ginger?� means the unground root. 1996 Observer 8
Dec. (Life Suppl.) 40/3, I notice that a hand of ginger is also known as a �race�."
According to the Oxford English Dictionary, the words "receipt" and "recipe" date in English
print to the 15th century. The original meaning of both words was medical in nature. They
derived from Latin and were used by physicians to head prescriptions. The abbreviation Rx
derives from this. Up until the 20th century it was common practice to combine both formulae
for food and medicine/home remedies in one book. "Recipe," meaning a "statement of
ingredients and procedure necessary for the making or compounding of some preparation, esp. of
a dish of cookery," dates in print to 1743.
The similarity betweeen these two words is understandable since they both come from the same
Latin word recipere (to take back or receive). Recipe is the present tense, imperative, meaning
literally "Take!" From the earliest days of medicine, recipe has been used as the first word in
prescriptions, either spelled out, or in recent times, abbreviated by the letter R with a slant mark
across its base. Though recipe is still used primarily in this medical sense, it has also long been
used to designate any list of ingredients, as in cooking recipes. Receipt comes from the past
participle of recipere and originally meant "that which has been received," Since receipts are
traditionally handed down from experienced to inexperienced cooks, these formulas are
"received" by one from the other. Formerly receipt was used to indicate a list of medical
ingredients as well as a table of ingredients for cooking, but in modern times it is used solely as a
culinary term."
---Dictionary of Word and Phrase Origins, William and Mary Morris [Harper & Row:New York]
1962 (p. 290)
...food styling, cookbook writing, food history, restaurant reviewing &c.
Like fire, the microwave oven cookery was discovered by accident. Follow the fascinating journey from science lab to American
home kitchens. Innovative and trendy, microwave ovens were first purchased by well-off American home cooks in the 1960s.
Twenty years later, they were the norm in average USA kitchens. We learned much, mostly from trial and error. Microwaved
turkeys don't crisp up. Microwave popcorn...booya!
"In 1942, a Raytheon inventor, Percy L. Spencer,
noted that a chocolate bar melted in his pocket while he was testing a radar tube. The then cut a hole in a kettle,
inserted an electron tube and by 1949 Raytheon patented its 'Radarrange." Designed for restaurants, the early 1953 models
were oversized, cost about $3,000 and turned out bilious grey meat and limp french fries. They were duds for about a
decade, remaining alien to many consumers. The Irish cook of Charles Adams, Raytheon's chairman who turned his kitchen
into a proving ground, called the ovens 'black magic' and quit."
---"A Micro Wave of the Future, 1964," Wall Street Journal, September 14, 1989 (p. B1)
"Radar, the war-time magic ear, now is ready to move into the kitchens of America in the form of electronics cooking. Cleveland
newsmen were given a preview of the raytheon radarange by the Brandt Company, the first distributor of the
revolutionary oven which prepares food in a fraction of a jiffy...a raytheon magnetron tube is the heart of the
radarange. It is the same tube found in all radar sets. Since the cooking is done by radio frequency energy, the
radarange has a band of frequencies between 2,400 and 2,500 megacycles, authorized by the federal communcations
commission. Whereas radiant heating cooks from the surface inward, the radarange cooks all parts of the food
simultaneously. The rapid cooking does not permit natural oils and flavoring to esacape. There is no grease, smoke or
odors. The Brandt Company plans to lease the radarange to restaurants and hotel at first. But it probably won't be long before
mother can wait until she hears father come in the door evenings, then she pops the food in the radarange and has it on the
table ready to eat by the time her husband has his coat off."
---"Radar Range Time Saver," Marysville Tribune [OH], May 12, 1947 (p. 1)
---"Radar-cooked Dinner Pleases Gourmets," Times-Record [New York], May 21, 1947 (p. 1)
---"Radar Cooker Prepares Meal Without Heat," Anniston Star [Alabama], September 5, 1947 (p. 2)
"Radar cooking is being tested in Cornell's home economics college in a research project sponsored by the navy. The process
actually is dielectric or high frequency cooking but is popularly called 'radar' cooking because it operates on the same
principle. Results have been highly successful so far...The oven, all metal, has a glass window at the rear which admits high
frequency waves which are circulated by revolving antennae at the top of the oven. The product cooks all at once as the high
frequency waves set up friction within the molecules of the food. Oven glass or pottery containers must be used in radar cooking
because metal reflects the waves, sending them away from the food. With this unusual cooking method, the oven always is cool and
pot holders are not used. Pencil size holes in the oven door afford the cook an opportunity to watch progress of the food, but are
so sized and spaced that the high frequency waves cannot escape. The navy has contracted with Miss Kathryn Causey, research
associated of the school of nutrition, to test palatability, nutritive value, weight losses and bacterial count of ground
beef, lamb and pork cooked in the radar oven, as compared with those meats cooked by usual methods. So far, she reports, there is
little difference, except the radar oven doesn't brown meat...Baked goods such as bread and cake are a failure in the radar
oven. They rise so quickly the baking powder doesn't have time to act. Several flour mills are working on recipes adapted to high
frequency baking. Boiling eggs in a radar oven is disastrous. The eggs explode in three seconds. Miss Causey believes radar cooking
must undergo many revisions before the homemaker can use it. So far the equipment is too costly. An oven rents for $5 a day and will
retail at about $2,600. On to of that, timing is very important. Ten seconds over or under cooking may ruin the food."
---"Cornell Experimenting With Radar Wave Oven," Post-Standard [Syracuse NY], May 8, 1949 b(p. 2)
"Cook a Steak in 30 Seconds--The Raytheon Radarange uses radar magnetron tube to cook food in seconds instead of minutes,
minutes instead of hours. Food retain all their flavor, taste, natural juiciness and nutrietents. Radaranges are used by
the Pennsylvania Railroad and United States Lines--will be available for hotels, restaurants, lunch counters."
---Display ad, New York Times, October 29, 1952 (p. 17)
"Mansfielders enjoyed the treat of a lifetime last week at the opening of Tom McNew's restaurant at Fourth and Walnut. The
finest dinners and sandwiches were served lightning fast. McNew's has the distinction of being the first restaurant in
Mansfield with radar cooking...The new restaurant is open 24 hours a day every day except Tuesday...Kosher corned beef,
Virginia ham and prime ribs of beef are delicacies it is sometimes hard to find but not at Tom McNew's...McNew's restaurant is
completely different for it cobines the features of a cafeteria, sandwich shop and restaurant into one big establishment...The
McNew slogan 'A Meal a Minute' is a fact as you will discover..."
---"McNew's First With Radar Cooking," Mansfield News Journal [OH], May 4, 1953 (p. 13)
"Electronic heating, or microwave cooking, is only two years old, commercially speaking...It was long known by little used
induction heating....In 1953 Raytheon's engineers had adapted the electronic force that made radar to a range that will
cut hours from the housewife's cooking day. The company put out a 'radarrange' for restaurants, hotels and other
commercial establishments. It sold for $2,975--a tidy sum for a stove. Last year Raytheon licensed the Tappan Stove
Company to make the first domestic model. This year a license agreement was signed with the General Electric Company's
Hotpoint affiliate. Prices will run from $1,000 to $1,200. This is still high, but prices should drop as mass production
gets going."
---"What's Cooking? Electronics, Now," Alfred R. Ripser, New York Times, March 4, 1956 (p. F1)
"Just completed at the Robson's restaurant, 440-442 Main St. is the installation of the latest method of cooking equipment under the
direction of H.E. 'T' Robson, owner and operator of the popular eating establishment. Much of the cooking now at the local
restaurant is being done in a radar range...Every safety precaution has been taken by the manufactuer [Raytheon] so that
users of the equipment are in no danger from contact with the potent waves. When the door of the radar stove is opened the
equipment turns itself off automatically. It is the first such installation in this area of the state...Because of the newness
of the readar cooking method and its radical difference in applicaton, cooks at the local restaurant have gone through a
training program to acquaint them with the stove...Another innovation at the eating place was the installation of a new open
hearth broiler, which will serve as a companion for the new radar range."
---"Robson Restaurants Using New Radar Cooking Units," Conshocton Tribune [OH]. Jne 21, 1959 (p. 8)
"Talk story about the first self-service, microwave restaurant in the world- Tad's, at 18 East 42nd St. The patrons put
frozen food into a tableside microwave oven. The average length of time a customer will have to wait for the food to be
reconstituted is two minutes. Mr. Neal Townsend, one of the owners of the restaurant, predicted that a few years from now
there'll only be two kinds of restaurants left -very expensive ones, like the Four Seasons, and microwave reastaurants,
like this one, whose prices compare favorably with ordinary cafeteria prices."
---Brendan Gill, The Talk of the Town, �Self-Help,� The New Yorker, March 9, 1963 (p. 34)
"A single slice of piping hot apple pie topped with a wedge of melting cheese served 15 seconds after being ordered or a
complete turkey platter ready to eat less than to minutes after removal from refrigerated storage are not fantasies of the
future. These are but two of many fully or partly prepared dishes that can be ready for service in less than two minutes
with the aid of a microwave oven. Although microwave ovens have been manufactured for abut 15 years, their acceptance and
use in homes and restaurants has been limited. This is due partly to high costs and slow realization that they are
adjuncts to conventional cooking methods rather than replacements for regular ovens...Airlines have probably been the
biggest users of microwave ovens, thought experiments in other food service operations have been tried. Two years ago,
the Frank G. Shattuck Company, which operated Schrafft's restuarants, installed a Thermowave oven in one of its
restaurants. Favorable response by employees and customers led to installation of similar ovens in five other Schrafft's
restaurants. Because of its compact size (18 1/2 wide by 24 inches deep), simple plug-in electrical needs and presetting
features, the Thermowave oven lends itself well to ounter operations, particularly where the kitchen is removed from the
service area. The food on a service plate is placed on a turntable inside the oven, and a temperature sensing device
determines when the food is fully heated. The dish can be removed with the bare hand because microwave energy passes
through any insulator such as glass, paper, china and some plastics without heating them. When the oven is operating, the
turntable revolves slowly to ensure even heating throughout the food. A wide selection of foods can be prepared in a
central commissary for shipment, frozen or refrigerated, to an outlet with a microwave oven for "reconstitution."
Schrafft's commissary supplies hamburgers, French-toasted sandwiches, beef pie and apple pie with cheese for microwave
menu listings. ..Thermowave ovesn are also part of many of Schrafft's commercial fod operations both in waitress-service
situations and customer-operated vending machine operations. The feeding of employes through vending machines is an
increasingly popular method in small companies and especially for those companies on a 24-hour schedule. Complete dishes
on dispoable paper or plastic dishes are stored in a refrigerated vending machine to be released when coins are inserted
and then heated in an adjacent microwave oven. The New York State Pavilion at the World's Fair includes customer-operated
Thermowave ovens near the snack counter. Manufacturers of the unit forsee the day when hospitals and other institutions
will use microwave ovens to provide a greater variety of hot meals."
---"Microwave Ovens Win Acceptance in Restaurants," Jean Hewitt, New York Times, April 13, 1965 (p. 40)
What did the Amana
Radarange look like & cookbook.
General instructions for home cooks encountering their first
microwave oven.
We find one print reference to a commercial product trademarked "Radar Burgers." They sold for 25 cents (no package
size/weight indicated) as advertised in the Billings [Montana] Gazetter, January 13, 1966 (p. 22)
"The convenience of the Radarange Microwave oven in your home. A new, better and quicker way to prepare food. The Radaragne is
completely new. It has never been available for use in the home. You cook with microwaves, not conventinal dry heat. The
second you open the door of the Radarange you are opening up a new, more convenient way to food preparation. It is exciting,
dramatic and allows many short cuts and time savings that you never dreamed possible. Say good-bye to the old-fashioned
metal pots and pans. You do not use them when cooking in the Radarange! You can cook food, in family portions if you want,
on dishes made from glass, palstic, yes, even paper. Imagine, now after-meal clean up of pots and pans!...In just a short time
you will be using the Radarange for most of your food preparation. It will become the center of most of your food preparation.
In fact, it will help you prepare 75-80% of the foods that you serve your family."
---Amana Radarange Microwave Cooking Guide [Amana Refrigeration:Amana IA] 1968 (p. 2)
[NOTE: This is the original cookbook accompanying the radarange. It offers dozens of pages of cooking tips along with
recipes. If are interested in additional information please let us know. Happy to scan, mail or fax.]
"Dr. Percy L. Spencer, retired senior vice president of the Raytheon Company...and a well-known inventor...held more than 130 patents,
among them the application of microwave energy to medical diathermy, high-frequency devices and electronic tubes. He developed the special tubes that made possible
the proximity fuses introduced in World War II. For this work he received the Naval Ordnance Award. Dr. Spencer was the fifth employe to joing the then infant
Raytheon Company in 1925. Perhaps his first accomplishment was to help in developing the first gaseous rectifier tube that made the radio a common household
plug-in applicance. An article in the 'most unforgettable character' series in the Reader's Digest in August, 1958, described Dr. Spencer as 'an orphan who never
graduated from grammar school, he has demonstrated that nothing is beyond the grasp of a man who wants to know what is going on, and who feels a sense of
responsibility for doing something about it.' Dr. Spencer was awarded an honorary Doctor of Science degree by the University of Massachusetts and by Nasson College
in Maine. He also held an honorary degree from the University of Maine. He was a fellow of the American Academy of the Institute of Electrical and Electronics
---"Percy Spencer, Inventor, Dead...," New York Times, September 8, 1970 (p. 35)
False. Paper drinking cups were promoted by 19th century public health officials to stave off diseases festering in public drinking venues. The water was
generally fresh. The fountains were sometimes questionable. The public drinking cups were swarming hotbeds of communicable disesase.
School children regularly shared cups that were not properly sanitized between drinks. Hospitals, military messes, railroads,
hotels, soda fountains, factory cafeterias, vending machines, and picnickers quickly embraced the inexpensive sanitary disposable paper cup. In the 1920s,
Congress announced they were using paper cups in their cafeterias; confirming government committiment to resolving serious sanitation issues.
Hot-cold cups were introduced in the 1930s;
styrofoam was available to the general public after WWII. New York City's ubiquitous blue
Greek design paper coffee cups first surface in the early 1960s.
"Patent folding drinking cups, 14 cents"
---Advertisement for E.J. Lehmann's, Chicago Daily Tribune, July 11, 1880 (p. 12)
"The now popular on omnipresent "nickel-in-the-slot machine" has only come into practical use within the past four years...Since 1888 there have been about 4000 patents issued for these machines, which
have been classed under the head of "coin-controlled apparatus," and this class has been divided into twenty-four sub-classes. About the same number of patents have
been issued in England and a large number in Germany. Almost everything can now be obtained from these automatic clerks or, waiters. A person can drop a coin, either
a penny or a nickel, in a slot and procure a cigar, cigarette, or piece of candy, or have his boots blacked, see a horse race, game of baseball, or get a glass of soda,
lemonade, mineral water, a cup of tea, a cup of coffee..."
---"A nickel in the slot: Ancient idea modernized for practical commercial purposes," Washington Post, April 19, 1891 (p. 15)
[Vending machine history notes here.]
"It is a very dull week in the reform business that does not witness the advent of one or more new projects...One of the latest reform movements originating with the medical profession is the individual drinking cup. The agitation began in the churches, with a discussion of the dangers incident to the using of a common chalice at communion services. Already a number of churches have adopted the plan of individual chalices, and the reform is spreading. It is taking a wider range than that of religious bodies, for doctors and many others are now opposing all promiscuously used drinking cups. Numerous medical societies are discussing the subject, and in so doing are successfully exploiting the germ theory. The Homeopathic Society of Philadelphia is especially conspicuous in this movement. At a recent meeting it adopted resolutions in the Quaker City to discontinue the use of common cups in the public schools. It has also asked the railway companies to take the public drinking cups out of their cars and out of the railway stations. The Philadelphia homeopaths have in view a sweeping change--the entire abolition of the common drinking vessel and the inauguration of individual vessels. They would have the ladles removed from public pumps and hydrants in streets, hotels, steamboats, theaters, and all other places of public resort. A necessary condition of life, or, at any rate, of comfort, under this plan would be the carrying about of a drinking vessel by every person. The drinking cup would be individualized as much as the toothbrush or packet handkerchief. One of the doctors has already suggested water-proof paper cups to be kept at schools. He says they would be so cheap that they could be destroyed as soon as used. No movement of this kind can be carried into effect at once, but if, on thorough investigation, this is deemed wise and expedient, it will be generally adopted. There will be no difficulty in providing cups at insignificant cost that can be slipped into a vest pocket. There is little room for doubt that diseases are spread by the common use of drinking vessels."
---"Individual Drinking Cups," Washington Post, November 18, 1894 (p. 4)
"A handy folding drinking cup of waterproof paper comes in a flat, folded package that fits in a vest pocket. When opened it forms a cylindrical vessel bound with wire and having a wire handle. It holds about a cupful of cold water, milk, tea or medicines. It can be used to hold hot liquids, but can only be used once, or at most twice. A cup filled with cold water stood for eight hours without injury and was then dried, refolded, and used again several times. It is useful in traveling, in camp and in the sickroom--Women's Home Companion."
---"Paper cups," Boston Daily Globe, March 31, 1907 (p. SM1)
"Another new step in the universal fight against disease has been made in the adoption by the bureau of charities of the individual drinking cup machine, a device which does away with the old time common drinking cup, so often a means of disease communication. The bureau purposes to install the machines in the poorer quarters of the city, where cleanliness and sanitary conditions about drinking facilities are unobtainable. The danger from the drinking cup handed from hand to hand and used by scores of persons in a single day has long been recognized by physicians and health authorities throughout the country...The individual drinking cup machine guards against these evils by presenting each drinker with a brand new white paraffin paper cup. The device is automatic and may be equipped with a coin operating adjunct if desired. In some places fountains have been established where for a cent dropped in the slot one may obtain a clean cup filled to the brim with ice cold water. The machine is made of white enamel with a bottle of water inverted in the top like an ordinary cooler. The cups are manufactured by an automatic process and are not touched by the hand until they are filled, ready for use...School-children, particularly in the poor districts of large cities, have been the chief victims of disease spread by old fashioned cups, and this has resulted in the establishment of the "bubble fountain," similar to those The Tribune recently placed on the streets of Chicago, and the introduction of individual cups. In many schools each child is supplied with a paraffin cup, and this is replaced as soon as it becomes soiled."
---"Busy Inventors Who Seek to Prolong the Lives of Careless Human Beings," Chicago Daily Tribune, May 23, 1909 (p. H6)
---"Paper Soda Water Cups," New York Times, July 5, 1909 (p. 6)
"The public drinking cup to-day goes out of existence all over this [New York City] city. To drink out of one which may not have been removed is a misdemeanor, an act for which an arrest can be made without a moment's notice. The new provision of the Board of health's Sanitary Code, which upsets custom, reads: 'The use of a common drinking cup or receptacle for the drinking of water in any public place or in any public institution, hotel, theatre, factory, public hall, or public school, or in any railroad station or ferry house in the City of New York or the furnishing of such common drinking cup or receptacle for use in such place is hereby prohibited...The same to take effect on and after the first day of October, 1911.'"
---"Unlawful to Drink from a Public Cup, New York Times, October 1, 1911 (p. 16)
---"Taking a Sanitary Sip from a Homemade Paper Cup," Chicago Daily Tribune, April 29, 1911 (p. 3) [Includes folding diagram & instructions.]
"The order late last month by Speaker Longworth closing the lunch counter at the House cloakroom on the warning of a naval surgeon that it was unsanitary has been rescinded in compliance with the demands of members. The Speaker conferred with his advisers, medical and otherwise, and it was decided that the lunch counter might be recommissioned on condition that it comply with modern rules of sanitation. Under the old order, the cloakroom dispensary used common drinking cups in supplying coffee and sandwiches were sold unwrapped. Now coffee is served in individual paper-mache cups and all sandwiches are carefuly encased in paper wrappers."
---"House Regains Lunch Counter Under Sanitary Reform Rules," New York Times, February 6, 1929 (p. 1)
---Display ad, New York Times, August 16, 1929 (p. 32)
"A guest list more distinguished than usually graces a formal White House dinner was represented today at a 'hot dog" luncheon given by President Roosevelt at his
cottage, located two miles from the Summer White House...The guests, ranging from prominent ones to chauffeurs, found paper plates, paper cups and knives and
forks and filed past the tables in line."
---"President is Host at 'Hot-Dog' Feast," New York Times, September 23, 1934 (p. N1)
The classic New York City coffee cup (blue & white Greek design) dates to the 1960s:
"They're everywhere, stacked high behind counters in diners, on the cover of the Manhattan phone book and in the hands of the homeless. Like yellow taxicabs,
they represent New York City. And unlike so many cab drivers, these omnipresent city icons project an unfailingly polite image. "We are happy to serve you" is the
phrase printed on the side of the blue paper cups. Frank Padia, a 43-year-old business owner, has never stopped to acknowledge the cups' message, their origin or
even why he drinks coffee. As he stepped out of Tom's Restaurant -- the Upper West Side diner made famous on "Seinfeld" -- he held a cup of extra-strong Greek
coffee capped with a lid. "No, no, never thought about them," he said. "I guess because they've been around so long and because you see them all over the place."
"We are happy to serve you" is in Greek letters above three steaming cups of coffee and between two pillars. There's also a Greek vase, and the blue and white colors that have made the cups instantly recognizable to New Yorkers since the Sherri Cup Company introduced the "Anthora" design more than three decades ago.
"The design has been around since 1963," said Wayne Meadowcroft, Sherri's vice president of sales and marketing. "At the time, most of the diners and delis were
Greek-owned, so the design, which was by an employee, Leslie Buck, was a natural."'
SOURCE (includes photo of classic cup design): NY Cup Company.
"Hot coffee in paper cups had been served all around..."
---'"Blue' Forces Delay Attack, Los Angeles Times, February 7, 1932 (p. 10)
"Hot and Cold Cups,"
---restaurant supply auction inventory announcement, Los Angeles Times, November 4, 1951 (p. 20)
"Dixie 9 ounce hot and cold cups, 80 count cold, 48 count hot, your choice, 88 cents."---display ad, Los Angeles Times, September 1, 1963 (p. F8)
"Beer...sold in styrofoam cups."
---"Anaheim ready for baseball revenue year," Jack Boettner, Los Angeles Times, April 9, 1967 (p. OC1)
---display ad, Walgreen's, Chicago Daily Defender, May 25, 1967 (p. 9)
---display ad, Wall Street Journal, March 6, 1967 (p. 13)
FoodTimeline library owns 2000+ books, hundreds of 20th century USA food company brochures,
& dozens of vintage magazines (Good Housekeeping, American Cookery, Ladies Home
Journal &c.)
We also have ready access to historic magazine, newspaper & academic databases. Service is free and welcomes everyone.
Have questions? Ask!
Research conducted by Lynne
Olver, editor The Food
Timeline. About this site.


text: William Cowper (1731–1800) Autograph letter signed, dated 10 December 1767, to his aunt [Judith] Madan. One of the major Hayley projects on which Blake worked was a biography of William Cowper. Subject to intense depression and occasional suicide attempts, Cowper was thought to be mad. His poetry depicts a humble life, in a style sometimes referred to as a "poetry of domesticity." A deeply religious man, he is also remembered for his hymns. This letter to his aunt contains the manuscript of one of his most famous, "Oh for a Closer Walk with God." Gift of Charles Ryskamp in memory of Brooke Russell Astor, 2007; MA 6437Page one is not on display.

subset: commoncrawl


text:
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Office of the President
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Institutional Research
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Posted: 7/18/2013
The Board of Regents approved a 0% increase in tuition rates for 2013-2014 at a special meeting on July 1, 2013.
Resident and nonresident tuition and fees rates by semester and annually for various student categories (undergraduate, graduate, professional, etc.) are shown below by campus.
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text:
By Michael Gioia
Jon Cooper: Sylvester Stallone in Expendables: The Musical.
Oscar nominee Stallone, best known for his portrayal of Rocky Balboa in the "Rocky" film franchise, co-wrote, directed and starred in the 2010 film "The Expendables." In the action film, Stallone stars as Barney Ross, leader of the "Expendables," a band of elite mercenaries who are given the task to assassinate the dictator of a small South American island. If you have doubts about a musical adaptation of "The Expendables," read about Rocky the Musical, co-produced by Stallone, which will be given its world premiere in Germany this fall and has plans for a Broadway life in 2013. If Expendables: The Musical never comes to fruition, it won't be long before Stallone joins the Broadway community with Rocky.
27 Aug 2012
What Film or TV Star Would You Like to See on Broadway This Season? Playbill Readers Pick Their Favorites


text:
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Artisan baking in the home oven
Published on Wed, Nov 12, 2008 by
Roger Stukey
Read More
My two previous columns dealt with, first, the milling of grain into flour and next working with the dough made from the flour, specifically using time to increase the depth of flavor.
Well, now that we have gone from flour to dough, the next logical step is to prepare the oven and bake the loaves.
Ovens have been around for a while. I'm sure it didn't take long to come up with the idea of trapping and controlling heat or to notice the convenience of a smooth cooking surface. There is only so much one can cook on a stick over an open fire, after all. I know that my own experiment with Cinnamon Roll Kebobs was quite disappointing.
Technology has led us from simple mud ovens built wherever that week's encampment was, heated by burning whatever combustible material was lying around, to giant (and, to me, beautiful in its polished stainless steel utilitarian glory) artisan stone deck ovens powered with electricity or gas, capable of maintaining heat within a couple of degrees and operated with precise electrical controls.
The myriad ovens available, however, simply produce heat. The better ones also inject steam and have a stone baking surface. Does one, then, need a fancy professional deck oven to produce professional bread? No. Though it is easier, and definitely necessary if you need to produce, say, 1,000 loaves a day.
First, the baking surface. Stone or ceramic is ideal. Perhaps you have a pizza stone somewhere in the cupboard or out in the garage that came with the impressive-looking countertop toaster oven that was a great idea once but now sits unused.
Perfect. Or, buy some untreated stone tiles or thin bricks. I have heard that terra cotta ones work well (though they do have to be heated moderately a couple times before use, apparently, or they will crack). Place them on the middle rack of the oven, tightly pushed together.
If you are going with stone, then at this point go ahead and pick up a pizza peel (a large, flat wooden shovel-like implement) at your local kitchen supply store, as you'll need it.
Stone or brick is an ideal surface, however, if you don't want to bother and are content with cookie sheets, I recommend using parchment/baking paper. It is available by the roll at most grocery stores. The loaves won't stick to it and it helps create a nicer bottom surface to the loaves. Using a cookie sheet, however, won't give you the nice thick and chewy crust on the bottom that stone will. No real way around it. But, hey, fresh-baked bread is fresh-baked bread and a 95 percent is still an A.
Now turn on the oven. If you have a stone surface, you want it getting nice and hot, and if not the air needs to be hot anyway. So, turn the dial to where the recipe suggests and then turn it up another 50 degrees.
High heat is a critical element to artisan baking. It will lead to a nice "oven spring" as the yeast produce one frantic final rise before they are baked to death and the water in the dough expands roughly 1,600 times its volume into steam.
You will want to start with a high initial temperature, not only to get the best rise, but also to prevent heat loss when you open the oven door and spray or pour water into the oven.
Steam, then, has two roles in baking artisan breads. It expands the dough as it bakes from inside, but it also allows the loaf to rise fully by keeping the exterior of the dough moist initially. Moist dough stretches, dry dough does not. Without adding steam to the oven, the crust will form too early, preventing the loaf from getting as big as possible.
There are several ways of introducing steam. The most popular ones are to use a spray bottle to spray the inside of the oven or to pour water onto a hot pan on a rack beneath the bread. Use warm water. Many books suggest cold water and, though it makes for a more dramatic event, warm water will vaporize just as well without robbing as much heat from the oven.
Once the oven is heated, either quickly spray a few squirts onto the sides and/or bottom of the oven or pour 1/4 cup water into the heated metal pan and swiftly shut the door. If you are baking on stone, get out the peel you bought, dust it with cornmeal and place the loaves on it; otherwise get the cookie sheet at hand.
Make a couple 1/4-inch-deep slashes in the loaves (feel free to be creative here) and get ready to load them in the oven. You want to be swift with the loading to retain as much heat and steam as possible. Wait a couple minutes, load your loaves, give another couple squirts or pour some more water in, shut the door and set your timer for five minutes. When the buzzer goes off, give one more quick steam treatment, lower the temperature to the recommended level and finish baking.
There is one more step. If you like an extra crisp crust on your loaves, leave the oven door ajar for a couple of minutes once baking has finished. This will take care of the extra moisture you introduced to the process.
You have now replicated, as closely as possible, the conditions that make artisan breads what they are. Now you can admire the sight of the beautiful loaf you have made as it cools on the rack, then admire the taste when you eat it.
Roger Stukey is an owner/operator of Cedar Creek in Sequim.
The Sequim Gazette
is located at 147 W. Washington Street in Sequim.
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Thursday, January 16, 2014 1:17 PM
Reply: click here
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text:
The Centers for Disease Control and Prevention recently released a health advisory warning against the use of OxyELITE Pro, a dietary supplement marketed for weight loss and muscle gain. The health alert came after at least seven people who had been taking the supplement, and were previously healthy, developed severe acute hepatitis and liver failure.
Searching for products like this one on the internet can leave a person excited about all of the tag lines and promises of "fat burning." OxyELITE Pro is even "Super Thermogenic," according to its label. It sounds good, but what does that mean?
I can't even say that I understand the lingo and the promises. When asked to review supplements for clients, I usually end up saying the same thing: "Speed up your body naturally. Don't do it with a chemical that isn't regulated and that we don't understand."
It just doesn't make sense. Taking supplements to satisfy the burning desire for a perfect body or to accomplish superhuman performance causes severe illnesses and deaths over and over, yet people continue to watch for the next pill or powder to try.
Here are my suggestions for keeping your body running efficiently and naturally:
Jill Koegel is a registered dietitian and certified personal trainer based in Omaha. She blogs every Wednesday. Read more from Jill.
Try a balanced diet of evenly spaced meals.
Eat about half your calories from complex carbs, up to a third from lean proteins and the rest from healthy fats. If you need help designing a "real-food" program that's right for you, visit with a registered dietitian.
Try a natural stimulant such as a small cup of coffee or green tea prior to a workout.
The compounds in a cup of green tea and the caffeine in one cup of coffee can give you just enough of a boost to get through a tough workout. Caffeine, in moderation, and timed correctly, can help improve the use of fat for energy during workouts.
If you need help eating enough lean protein, one supplement I support is a simple protein powder.
Whey, soy and others such as rice, hemp and pea proteins are helpful, especially after workouts. Make sure it doesn't have lots of added ingredients and that you understand the label. Also, remember it is usually a bad sign when a package has lots of promises.
If you are into trying the next natural thing, try something from food, such as beet root juice.
Beet root juice can help provide the body with natural nitrates that may result in a faster production of energy during workouts. In other words, faster energy production equals better workouts and more calories burned.
Get enough sleep.
There is no substitute for 7-8 hours of solid rest. Continuing to push your body through workouts and through your day without high quality sleep is a recipe for weight gain and weight plateaus. Sleep is when your body recovers and rebuilds. If you don't get enough, it will negatively affect the regulation of hormones associated with hunger, fullness and stress.
Try yoga and other stress reduction activities.
Relaxing is a better way to make your body more efficient, versus stressing your body with stimulants and constantly overdoing your workouts. Is a tough workout essential a few times a week? Sure, but leave your body room to recover and you will see better results!
There are many ways to teach your body to burn more fat. Teaching it is more effective, and safer, than forcing it. Stick to the natural stuff, and you won't be left worrying about the next recall or health advisory.


text:
Tropical Oasis Tropical Plus Mega Multiple Vitamn Mineral -- 32 fl oz
Good Product
This is a good product. Helps give you energy.
July 26, 2013
Better than taking a large vitamin supplement!
This liquid is so much easy than trying to swallow a pill everyday. This can be taken alone or mixed with a smoothie in the morning or a little juice. Perfect Multivitamin!
May 21, 2013
I like this multi vitamin, although I don't feel any different. I will carry on taking it to see if
May 15, 2013
just ok
I didn't notice much of a difference in my energy level like I have with another liquid vitamin I've taken. It also doesn't say it has any orange in it but I can taste it (luckily it's not enough to trigger my allergic symptoms to citrus - yet).
April 28, 2013
Excellent product, highly recommend.
I love this product. Both my husband and myself use it. The vitamins are absorbed into your system right away as oppose to pills. The taste is similar to polyvisol vitamins, sort of like orange juice.
April 17, 2013


text:
Scandinavia's largest research institution is looking for colleagues with knowledge and intention. Why?The answer lies in our vision: Technology for a better society.
We are looking for people with the courage to make changes. And the knowledge to do so.If you are intrigued by the idea of creating future solutions within technology, science, medicine, or social science, you may be the one we are looking for.
Every day, our 2000 employees strive to realize our vision – because we have higher ambitions on behalf of society than on behalf of ourselves.
SINTEF use an online application tool for job vacancies. It will be specified in the ad text how to apply for the position: Web-based (online), and / or via e-mail. See all vacant positions here.
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If you feel that you have expertise, experience or other qualities that SINTEF need, or want a summer job, please send us an application.
Apply for the position "Open position", and attach CV and transcript. Applications without these attachments will not be reviewed. Your application will be recorded and made searchable in our database. You will receive a receipt by email of your registration.
Only SINTEF will have access to your application.
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text:
Scene Info
Breakaway : Jake Andrews, Cort Jensen
- Updated : 2005-11-01 |
- Length : 24:12 min |
- Size : 298 MB |
- Images : 2 |
- Views : 1995 |
Looking for more adventure and mischief, Ranger Jake Andrews approaches Cort Jensen. Wanting to fuck around with the blond hiker, he orders Cort to whip his cock out and jack off. Cort obeys, throttling his salami and stroking it to full erection. He jerks on his dick up and down and soon he is feeling the cum percolating in his balls, ready to surge through his dick shaft and up past the mushroom tip. And then he erupts right into the palm of his hand. Wanting to play with him even more, Jake orders Cort to lick his hand clean and the young man readily complies.


text:
let me tell you about my problem.
I'm programming a converter from IDML to a special internal XML format.
For example I have one Layer with three objekts.
- On the bottom of the layer I've got a rectangle. (z-index: 3)
- Above this rectangle, there is a text object. (z-index: 2)
- And on top a line. (z-index: 1)
I've to take over these objects into my internal XML. And it's very important to maintain the order of the objects.
Is there any attribute in the IDML XML structure like a (html) z-index, which defines the object arrangement?
Thanks for your help! :-)
See the answere here: http://forums.adobe.com/message/4263389#


text:
Results 1 to 14 of 14
I cant access anything MS right now and haven't been able to for about half hour. Anyone else? No Skydrive, Outlook, error codes in Xbox Music. My phone tells me my password is wrong. My RT tells me my password has expired. And I can't get Outlook or Skydrive to open properly in browser. Says they are having problems, check back later. Am I the only one or are they experiencing problems.
No problem here.
Sent from my Nexus 7 using Tapatalk HD - 01-22-2013, 05:46 PM #3
Ok. I've reset my password. No change. Dallas, TX. I get "Something went wrong and we can't sign you in right now. Please try again later." And I can't even sign in to get some Live help. Outlook, live, hotmail all useless. I can't believe I'm the only one having this issue. It has to be a MS account problem because I can not use any service for that account.
Have you checked your phone's time and date??
I had this problem when I first got my Lumia 920 because the auto setting set the wrong time and date so I couldn't log into my MS account. I just manually changed them to the correct time and date and it then worked. - 01-22-2013, 07:04 PM #5
It wasn't time and date. I couldn't access MS, outlook, SkyDrive, Xbox music on any platform or web. I was finally able to log in to a @live account I have attached to MS/outlook account and it let me in and I was able to change passwords and finally get everything going again. I don't know exactly what it was and chat with support was useless. I don't think it was password expiration because it didn't give me the option to change it. It just would not let me in to any service. I was just afraid my account was high jacked and who knows what was going on. I'm a little skeptical about having so much info tied together so neatly. It works now. Maybe some maintenance or the cleaning guy hit the wrong switch. Got me.
That's weird. I just noticed this thread now, but I had no issues with outlook.com during the time period you had problems with service. If you want to check outages, go here. https://status.live.com/
Thanked by: - 01-23-2013, 05:50 AM #7
Thanks for the link. I guess it was just a problem with my account. Just strange. I've never had a problem like this before and I've used hotmail since 2000.
I'm also unable to sign in to my Microsoft Account on the PC today (Skydrive, Hotmail, Messenger) although Hotmail works on the phone. Resetting the password hasn't helped. Have been getting the same error message as you Conan. Not sure what to do :/
You can report issues here. https://status.live.com/report
I logged into outlook.com, no problem.
"Engineering is more than just the number of megapixels." - Stephen Elop - 01-23-2013, 05:15 PM #12
I have a @live account attached to my MS account in addition to the outlook address I was having problems with. I was able to log into it and get to my @outlook settings and change password. Was then able to change the rest if my devices and login. Cleared up my problem whatever it was. I haven't been to the link in above post, but every place I did go asked for ma to login, which of course did me no good as that was the problem.
I also have an @outlook account attached to my hotmail but that was also having the same issue so I was essentially locked out of everything, even Windows Phone signed itself out :/
I resorted to resetting the password a few times. Didn't help, kept getting the same error message "Something went wrong and we can't sign you in right now. Please try again later" each time.
The problem did resolve itself overnight though. This morning as I was trying to sign in, I was asked to reset my password (yet again) and verify my account information including that of my linked account (@outlook). Everything's fine for the moment. - 01-24-2013, 08:54 AM #14
I wondered if issue just happened to get resolved by the time I logged into my other account. Maybe some maintenance going on or they were having a problem with a certain area of network. I haven't had any problems since and I hope it stays that way. I know with everything MS I linking together it is a nightmare to keep everything up and running still make progress. I just hope its a few and far between and not a regular issue.
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What's New
1. Now compatible with iOS 3.0 and later.2. Reduced the loading time.
3. Minor bug fixes.
App Description
Trap Master - Dragon's Treasure is free for a limited time in association with DailyAppDream.com. Download the Daily App Dreams App to find out about the other free apps on offer each day!★★★ Most anticipated DODGING ACTION GAME of 2010 is NOW available for iPhone and iPod Touch Users ★★★
The game is visually rich, with good character design and a lot of detail put in the backgrounds and the varied traps. - AppSpy
"I really do not have any gripes about this game, I think it is a superior game and does not have much areas to improve in. This was a very good game." - OnTheEdge
Trap Master is so polished, it's hard to believe that it's a fairly new game app...it's excitingly fast-paced, but also requires some thought as well–it's enough to quickly become an enthralling game. - appsafari
The graphics are crisp and I really liked the character and the look of the background and the game board...it is a pretty decent game and can get a bit addictive, this is probably one that kids will enjoy as well... - AppShouter
So, what is Trap Master?
★ Brain stimulating action game packed with lots of puzzle elements for all ages
★ Endless stages with lots of graphic changes and varying traps
★ Fun and cute graphics and animations
★ Clear given missions to open new game play modes
Raymond Jean is the retired army general of the most feared mercenary that led the victory of legendary battle of Caspioke Hill. Forty years after the battle, his bravery is now passed on as the most famous local folklore. Since the battle, however, Raymond Jean has led the careless life of debauchery and once the fearless hero has become a frail vagabond. No one could recognize this feeble and filthy old man as once the fierce worrier. Drifting from town to town as the wind led, he is now far away from his home where the people talked in a foreign tongue. The mysterious town he has arrived five days ago is called Draguegem. He hasn't stepped out of a local tavern since his arrival and has been drinking himself to oblivion. On his sixth day at Draguegem, still nearly unconscious from the poison his been drinking, Raymond heard the valiant voice speaking in his native language. This adventurous young man was a treasure hunter. Few miles into the mountainous region of Draguegem existed a thousand year old dungeon which was guarded by a ferocious red dragon. Inside the dungeon was a treasure worth more than all the wealth in the world. For centuries, many brave adventurers went into the dungeon but no one has returned. In his drunken stupor, Raymond shouted he will go into the dungeon and return with treasures. Everyone in the tavern laughed at him. But, the man with the valiant voice noticed something different about Raymond and decided to bring him along. When the two arrived at the frightening looking gate of dungeon, they were swept by the sudden terror of imminent death. Before they had a chance to turn around, the land collapsed and fell into…
- Three distinctive game play modes and more coming, soon
- Supports three different languages (English, Korean, Japanese)
- Easy-to-learn control style
- Fun for all ages
- Brain-stimulating puzzles with lots of actions
- Many different traps including lightening, rolling stone, cannon, laser, and etc.
- Five different background designs and more update coming, soon
- Self-provided world ranking board
- OpenFeint leader boards and achievements
- Multiplayer support coming, soon
- Choose from the three controller system
- Avoid traps by moving Raymond away from moving traps
- Collect treasures while avoiding traps
- Beware of the sudden dragon attack when you fail to collect treasures
- Post your high score on global ranking board and OpenFeint
App Changes
March 01, 2010 Initial Release


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Please enter your travel dates.
Villa, 2 Bedrooms - Advance Purchase
Luxurious island getaway with 2 outdoor swimming pools
With a stay at Marriott's Phuket Beach Club in Thalang (Mai Khao), you'll be close to Mai Khao Beach.
This 4.5-star resort is within the vicinity of Splash Jungle Water Park and Blue Canyon Country Club.
Make yourself at home in one of the 144 air-conditioned rooms featuring kitchens with refrigerators and microwaves. Rooms have private balconies. Wired and wireless Internet access is complimentary, while DVD players and premium TV channels are also offered to provide entertainment. Conveniences include safes and desks, as well as multi-line phones with voice mail.
Pamper yourself with a visit to the spa, which offers massages, body treatments, and facials. You're sure to appreciate the recreational amenities, which include 2 outdoor swimming pools, a waterslide, and a fitness center. Additional features at this Art Deco resort include complimentary wireless Internet access, babysitting/childcare (surcharge), and supervised childcare/activities.
Grab a bite at one of the resort's 11 restaurants, or stay in and take advantage of 24-hour room service. Quench your thirst with your favorite drink at a bar/lounge. Full breakfasts are available for a fee.
Featured amenities include complimentary high-speed (wired) Internet access, a business center, and an Internet point. Free valet parking is available onsite.
Hotel Amenities
- General
Spend the day at the beach and work on your tan with sun loungers (chaise longues) or relax in the shade with umbrellas. At Marriott's Phuket Beach Club you can cool off in one of the 2 outdoor swimming pools and indulge in a pampering afternoon at the full-service spa.
Dining is available at one of the resort's 11 restaurants. The property also offers a grocery/convenience store. A bar/lounge is on site where guests can unwind with a drink. An Internet point is located on site and high-speed wired and wireless Internet access is complimentary. This Art Deco resort also offers a children's club, a children's pool, and a spa tub. Complimentary valet parking is available on site.
- Number of outdoor pools - 2
- Full-service health spa
- Swimming pool - children's
- Room service (24 hours)
- Spa services on site
- Number of restaurants - 11
- Free guest parking during stay
- Spa tub
- Private beach - direct access
- Beach umbrellas
- Beach sun loungers
- Beach towels
- Babysitting or childcare (surcharge)
- Fitness facilities
- Garden
- Total number of rooms - 144
- Number of floors - 4
- ATM/banking
- Bar/lounge
- Barbecue grill(s)
- Business center
- Complimentary newspapers in lobby
- Concierge desk
- Currency exchange
- Dry cleaning/laundry service
- Gift shops or newsstand
- Hair salon
- Waterslide
- Technology support staff
- Beach/pool umbrellas
- Grocery/convenience store
- Tours/ticket assistance
- Free Wi-Fi
- Free wired high-speed Internet
- Dial-up Internet access - surcharge
- Internet point
- Computer station
- Children's club
- Medical assistance available
- Microwave in lobby
- Multilingual staff
- Luggage storage
- Safe-deposit box at front desk
- Year Built 2001
- Security guard
- Shopping on site
- Number of buildings/towers - 6
- Supervised childcare/activities
- Breakfast available (surcharge)
- Television in lobby
- Tour assistance
- Wedding services
- Free parking
- Free valet parking
- Internet
Available in all rooms: Free Wi-Fi, Free wired high-speed Internet
Available in some public areas: Free Wi-Fi, Free wired high-speed Internet
- Parking
Free parking, Free guest parking during stay, Free valet parking
- Room Amenities
- Air conditioning
- Free Wi-Fi
- Free wired high-speed Internet
- Connecting / adjoining rooms available
- Cooking facilities
- Balcony
- In-room safe
- CD player
- Desk
- Iron/ironing board
- Sofa bed
- Premium TV channels
- DVD player
- Pay movies
- Video-game console
- Separate sitting area
- Climate control
- Multi-line phone
- Voice mail
- Kitchen
- Microwave
- Cookware, dishware, and utensils
- Refrigerator
- Coffee/tea maker
- Second bathroom
- Bathrobes
- Hair dryer
- Rollaway/extra beds available
- Cribs/infant beds available
- Dining
Full breakfasts are available for a surcharge.
Cucina - This restaurant specializes in Italian cuisine and serves breakfast, lunch, and dinner.
Sala Sawasdee - This restaurant specializes in Asian cuisine and serves lunch and dinner.
Marriott Cafe - This restaurant specializes in international cuisine and serves breakfast, lunch, and dinner. Guests can enjoy drinks at the bar.
Siam Deli - This delicatessen specializes in Asian cuisine and serves breakfast, lunch, and dinner. Guests can enjoy drinks at the bar.
Andaman Grill - This restaurant serves lunch and dinner.
24-hour room service is available.
- Recreation
2 outdoor swimming pools are on site along with a children's pool. Other recreational amenities include a waterslide, a spa tub, and a fitness center.
The recreational activities listed below are available either on site or nearby; fees may apply.
- Sailing on site
- Snorkeling on site
- Spa
Guests can indulge in a pampering treatment at the resort's full-service spa, Mandara Spa. Services include massages, facials, body wraps, and body scrubs. The spa is equipped with a sauna and a spa tub. A variety of treatment therapies are provided, including hydrotherapy.
- Facial treatments
- Manicures and pedicures
- Body wraps
- Body scrubs
- Hydrotherapy treatments
- Sauna in spa
- Spa tub in spa
- Massages
- Body treatments
- Accessibility
To make requests for specific accessibility needs, complete the "Special or Accessibility Requests" section of "Trip Preferences" when you book your hotel.
- Accessible parking
- In-room accessibility
Policies & Fees
- Check-in
Minimum check-in age is 21
Check-in time starts at 4 PM
Special check-in instructions:
All guests are required to communicate arrival time in advance, using contact details provided in the booking confirmation.
- Check-out
Check-out time is 10 AM
- Payment types
Accepted at this hotel: American Express, Diners Club, JCB International, MasterCard, Visa
- Pets
Pets not allowed
- General
Extra-person charges may apply and vary depending on hotel policy.
Government-issued photo identification and a credit card or cash deposit are required at check-in for incidental charges.
Special requests are subject to availability upon check-in and may incur additional charges. Special requests cannot be guaranteed.
Caters to families
Caters to groups
- Fees
- The following fees and deposits are charged by the property at time of service, check-in, or check-out.
- Breakfast fee: THB 922 per person (approximately)
- Babysitting/childcare fee: THB 215 per hour, per child (ages 2 to 12 years old)
The above list may not be comprehensive. Fees and deposits may not include tax and are subject to change.
- Additional Details
Reservations are required for massage services and spa treatments. Reservations can be made by contacting the resort prior to arrival, using the contact information on the booking confirmation. Children 11 years old and younger stay free when occupying the parent or guardian's room, using existing bedding. Only registered guests are allowed in the guestrooms. The property has connecting/adjoining rooms, which are subject to availability and can be requested by contacting the property using the number on the booking confirmation.


text:
12TH Annual Blues On The Bridge kicked off today even though the sky was full of ominous clouds and some passing showers. One of the event promoter's Donnie Wilkins talks to the crowd,as Ring Of Fire kicked off the one o'clock hour; which had many people kicking off the blues in their dancing shoes. There was quite a crowd early,as it is good to see the soul of the community healing and celebrating.
Blues On The Bridge Redemption
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- Man found dead in Kimberly 12:00pm Mar 08
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- Marquette Falls Again in Double-Overtime 3:48pm Mar 07
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- Outagamie Co. considering bond system change 1:05pm
- Neenah students participate it engineering day 1:04pm
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Secure Your Future as a Health Educator by Becoming a Certified Health Education Specialist (CHES) or a Master Certified Health Education Specialist (MCHES)
Tracking More Than 30 Years of Health Education Competency Research and Practical Applications: The Significance for You Today and in the Future!
Includes CHES/MCHES background and preparation! Non-Credit or Credit Options!
Hybrid Course (HED 471/571)
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Whether you are a graduating health education student or a practicing health education professional, the Certified Health Education Specialist (CHES) and Master Certified Health Education Specialist (MCHES) designation after your name is one indication of professional competency and commitment to continued professional development.
Benefits of CHES/MCHES Certification
- Establishes a national standard.
- Attests to the individual's knowledge and skills.
- Assists employers in identifying qualified health education practitioners.
- Conveys a sense of pride and accomplishment in your profession.
- Promotes continued professional development.
- To participate in an introduction and overview to the course and the learners in live format and via recording.
- To examine the foundational elements of the history, evidence and practical applications for health educator role delineation (to include individual assessment).
- To compare the seven Areas of Responsibility in terms of competencies, and selected subcompetencies, along with the roles, settings, examples and resources.
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Learning Objectives
- Become acclimated to the four goals and session procedures.
- Review the course responsibilities.
- Complete the course pre-assessment.
- Review an historical overview of the role delineation process.
- Raise questions about the foundational elements in the role delineation process.
- Review the hierarchical model borne out of empirical research and professional involvement.
- Explore practical uses of the hierarchical model.
- Investigate the professional contributions by the Core Knowledge Items.
- Differentiate the three domains of professional preparation, credentialing and professional development.
- Examine Area of Responsibility I through VII with its competencies and subcompetencies.
- Prepare for small group work regarding the practicality of the competencies.
- Apply the competencies to realistic examples.
- Recognize the benefits of employing a health educator from an employer's perspective.
- Review the CHES and MCHES development and formats.
- Prepare a futuring activity in groups.
- Engage in the futuring activity.
- Engage in an individual assessment.
- Pose questions regarding appropriate next steps.


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David Gaard Theatrical Works Coll2008-072
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Scripts and screenplays of original theatrical works and adaptations for the stage and screen by David Gaard, alone and in collaboration with others, together with some production and performance materials, including contracts, set designs, e-mails, schedules, flyers, postcards, programs, and reviews.
David Gaard was born April 4, 1945, in Duluth, Minnesota. He graduated from high school early, just after his 16th birthday. He attended the University of Minnesota; however his participation in Vietnam War protests, a role in a university theater production, and an active social life left little time for his studies. In the autumn, he left school and stayed in Minneapolis, obtaining a role in a community theater production. When the show closed, he convinced his parents of his need to "find himself", and with their blessings he left for Los Angeles.
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U.S. Under-18 MNT Finishes Third at Northern Ireland Milk Cup
July 25, 2003
The U.S. Under-18 Men's National Team topped Denmark 5-4 on penalty kicks to finish third at the Northern Ireland Milk Cup on Friday. The teams played to a 1-1 draw in regulation as Denmark scored in the seventh minute, but the U.S. answered in the 40th on a tally by Chad Marshall off of a corner kick. In group play, the U.S. finished 1-1-1 with a win vs. Scotland and a draw with Poland.


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For Ronald Southwood, the local animal shelter's refusal to remove skunks from his Valencia property doesn't pass the smell test.
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Facey Medical Group officials said Thursday they will close their Castaic office in September because the community hasn't grown enough to support it.
Cheri Chapman cries when she thinks of life for her husband, Carman Chapman, without the Santa Clarita Valley Senior Center Adult Day Care program.
Hello, Santa Clarita Valley! Welcome to The-Signal.com's Daybreak, your point of entry for the day, and a quick journey through the past, present and future. Let the adventure begin:
The Los Angeles County's Department of Parks and Recreation's "Electric Women & Eccentric Men" art show is now open and free to the public at Tesoro Adobe Historic Park in Valencia.
For the first time this fall, the College of the Canyons interior design program will offer courses in an eight-week format, allowing students to complete more courses each semester.
A Facey Medical Group official confirmed Wednesday that it will close its Castaic office in September.
Local motorcycle enthusiasts are coming together to raise money for a Bakersfield boy who was attacked by his father and left partially blind.
The man crashed his go-kart into a barrier on a Canyon Country race track and slumped over, lifeless.
SAN FERNANDO - A 20-year-old Canyon Contry man pleaded not guilty Wednesday to charges he drunkenly plowed his pickup truck into a group of bicyclists in a canyon north of Saugus, killing one and injuring at least three others.
Enrollment fees will take a 30-percent hike at College of the Canyons this school year, and college officials say lower-income students will be the hardest hit.
Gov. Arnold Schwarzenegger's line-item veto decimated the $20.4 million budget for the state Domestic Violence Program, which provides about 45 percent - roughly $207,222 - of the local center's annual funding.
Los Angeles County social workers rallied outside a county supervisor's office in El Monte on Monday, demanding the county hire more workers for the Department of Children and Family Services to relieve caseloads and provide better care.
College of the Canyons will host a free orientation next Monday for job seekers interested in the fields of aerospace and biomedical manufacturing.
SANTA CLARITA - One woman was injured and taken to the hospital this morning following a four-car crash near the Valencia post office on McBean Parkway.
Visitors to the Valencia Library last weekend were greeted with a sweet surprise: icing-topped and candy-cane-lined gingerbread houses on display for what organizers hope will become a yearly Gingerbread House Contest.
A multi-vehicle crash in Saugus Sunday morning ended with one of the vehicles flipped onto its roof.
The annual Metrolink Holiday Toy Express has been stopped in its tracks because of budget cuts.
Sheriff's Department officials called in deputies from throughout the county Sunday for the Paul Walker-Roger Rodas memorial, which drew some 6,000 to a business park in Valencia.
An estimated 6,000 people converged on Valencia Sunday for a memorial to "Fast & Furious" star Paul Walker and his friend Roger Rodas, jamming traffic around the crash site where the two men died more than a week ago.
Santa Clarita city officials are urging residents to stay away from the Rye Canyon Business Park Sunday, where potentially thousands of car enthusiasts are expected for a memorial event for actor Paul Walker and local businessman Roger Rodas.
Local residents in the north Valencia housing communities near the Paul Walker crash site are bracing for heavy traffic today as a memorial for Paul Walker and Roger Rodas gets underway from noon- 5 p.m.
Northbound lanes of Interstate 5 through the Grapevine were closed for hours Saturday after a winter snow storm blew through Southern California, dropping snow and rain in its wake.
Work has resumed on the project to add new lanes and lift Highway 126 traffic over Commerce Center Drive in Castaic, several weeks after the discovery of a number of legless lizards stymied work in the area.
A Saugus man is suing a former school board candidate over a campaign robocall he claims was illegally placed before last November's election.
The Santa Clarita Rotary Club planned to "adopt" five families from Single Mothers Outreach this year, providing their children with holiday presents, but Santa apparently had other plans.
Cold and rainy conditions did little to stem the flow of attendees to Santa Clarita's Literacy and Arts Festival at the Newhall Library on Saturday, with thousands turning out during the annual event.


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Today, begin with a word or act of kindness. Give someone who needs it a cup of coffee, a handshake, a hug. Buy someone who's hungry breakfast. Give someone who's alone five minutes of your time. Smile. Say thank you. Today, GivingTuesday, give a part of yourself to someone. Begin this season of giving by making it personal. Take something that was done for you, and pay it forward. To all my family and friends, thank you for all you have given me. I am the richer for it.By: Donna M. Hascup Carlson
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"What Matters in Venture Capital: Evidence From Entrepreneurs' Stated Preferences." L. Bengtsson, F. Wang, Financial Management, (39) December: 4 1367(35) 2010
"Measuring Investment Distortions when Risk-Adverse Managers Decide Whether to Undertake Risky Projects." M. Weisbach, R. Parrino, A. Poteshman, Financial Management, (34) Spring: 1 21-60 2005
"The Option to Repurchase Stock." D. Ikenberry, T. Vermaelen, Financial Management, (25) Winter: 4 9-24 1996


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Critical Studies of Race and Ethnicity Minors
St. Kate's offers two minors in this area:
- Critical Studies of Race and Ethnicity
- Critical Hmong Studies
And two related minors:
- Civic Engagement
- Women and the Arts
Critical Studies of Race and Ethnicity Minor
The requirements are:
- CRST 2050: Foundations of Critical Studies of Race and Ethnicity
- CRST 3510: Sociology of Race and Ethnicity
- An additional 12 credits (approximately three courses) from the list of cross-listed CRST courses. Two of the courses must be at the 2000 or 3000 level and one must be global in scope.
For detailed course descriptions, visit the courses page.
Critical Hmong Studies Minor
Students must complete three required courses (Foundations of Critical Studies of Race and Ethnicity, Critical Hmong Studies, and Asian American Identities), plus three electives, for a total of 24 credits.
Civic Engagement Minor
This interdisciplinary minor recognizes the impact of active civic participation in achieving systemic change. You will develop skills in coalition building, collaboration and negotiation, and learn how to synthesize multiple perspectives. This minor complements any major, but is particularly useful for careers in health and human services, education, business, government, law, criminal justice or public policy.
Women and the Arts Minor
This minor offers a hybrid critical and creative approach to art, gender and community with flexible, cross-listed courses. See requirements.


text: 27 November 2012 11 notes After losing both of his parents within a year and suffering a debilitating head injury during a mugging, nothing was stable for Ken Foster. The only place he felt safe was at home with his dogs. Read Ken's essay on love, loss, and the unbreakable bond between owner and pet on the Powell's blog: http://powells.us/WWu9AK