text:
Why are chicken breasts so HUGE?
- t
- TwirlyGirly Jan 9, 2012 09:07 AM
Am I the only person that thinks the size of chicken breast halves have gotten to be ridiculously huge? My family consists of just me, and my 15 year old daughter. We both have small to average appetites. Because we're on a budget, we eat a lot of chicken.
in the US, the majority of adults are dealing with weight issues. Luckily, we're not. But the serving size for chicken is 4 oz. It used to be the "average" boneless chicken breast weighed in at about 4-5 oz., but in the past few years I've noticed they're getting larger and larger. Now I'm bringing home breasts that often weigh in at 12+ oz. each!!!
How many families cook ONE chicken breast half, and divide it among three people? None, I bet. So people are either eating MUCH more than they should, or wasting a whole lotta food.
The bone-in breasts are just as bad. I bought a package of three bone-in breast halves yesterday - and the package weighed 4.25 ibs. That means each breast half weighs almost 1.5 lbs.!
Most recipes which use whole boneless (or bone-in) breasts are written for breasts iin the 4-6 oz. range. I used to make a lot of stuffed boneless breasts for freezing (such as Chicken Kiev, Chicken Cordon Bleu, etc.) but I can't do that anymore because there is NO way either one of us can eat an entire 12 oz. breast. I've been unsuccessful in my attempts to cut the boneless breasts in half before stuffing (wrong shape - I can't get the stuffing properly enclosed). Cutting them in half after cooking makes the fillling leak out - so one of us gets it all, while the other gets none.
It's aggravating. If I knew who to complain to, I would.
Maybe we should start a petition or something!
re: Bada Bing
I remember when I used to buy the "family pack" of boneless breasts at Stop & Shop, there would be 10-12 breast halves in the package. Now there are six, but the package weighs the same. It's crazy.
re: Bada Bing
"How big was that whole bird?" I've asked myself.
sadly, probably not much bigger than its ancestors in any area other than the breast...and as a result it likely spent most of its life barely able to move or walk around because its breast area was too disproportionately enormous and heavy for its frame to bear. if you ever see a video of those Frankenbreasted chickens it'll break your heart.
re: Bada Bing
And where are the giant thighs???
I used to portion them down, but finally got so grossed out by the thought of what hormones are going into them to get them so large, I stopped. But if you're eating them for budget reasons, it's not reasonable for you to turn around and buy free range, non hormone chickens either. I totally sympathize. They're quite gross to think about, and I also think they end up without flavor.
re: Njchicaa
Why do you eat chicken at all if you don't like it?
I had the same thought and used the buy the frozen chicken breasts from Costco. I switched to the frozen chicken tenderloins which are perfect size - 2 chicken tenderloins are perfect for me in my dinner dish. Of course that means I can't do stuffed chicken breast and have to modify my cooking times a bit, but it's worth it.
Your voice may have been heard though! I saw a new offering at Costco (yes.. I'm addicted) a few weeks ago - smaller chicken breasts. It was called half chicken breasts or something like that, but was half the thickness of regular chicken breasts and sounded like a good idea! Maybe regular grocery stores will start selling that as well?
re: bobabear
"half-chicken breasts" just sounds like costco is already cutting them up for you.
these pamela anderson birds are from genetic engineering and generous amounts of antibiotics in the feed:
Antibiotics have been used on poultry in large quantities since the 1940s, when it was found that the byproducts of antibiotic production, fed because the antibiotic-producing mold had a high level of vitamin B12 after the antibiotics were removed, produced higher growth than could be accounted for by the vitamin B12 alone. Eventually it was discovered that the trace amounts of antibiotics remaining in the byproducts accounted for this growth.
americans prefer white meat. careful what you wish for.
we prefer legs and thighs which don't seem to have gotten larger in proportion, so i am unsure that these birds are able to stand up well at all. the dark meat remains much cheaper too, thanks to all you breast buyers. :)
re: hotoynoodle
Err... Careful what you say -- I am unaware of any genetic engineering going on in poultry these days. I am curious about the antibiotic and growth link, do you have a source for that?
re: mateo21
Probably not "genetic engineering" in the creepy splicing-weird-genes-into-the-mix sense, but definitely the product of deliberate breeding for disproportionately large breasts. Bleahhh.
re: benbenberi
Yes, I think so, too. The lifespan of a chicken being relatively short, several generations of changes can happen pretty fast.
re: mateo21
if the phrase "genetic engineering" makes you uncomfortable, call it "selective breeding", maybe. same difference. just like pedigree dog and cat breeders "select" for certain traits.
this happens with ALL food-producing animals.
links to articles about antibiotics and chicken growth.
in the "normal" life cycle of a chicken, it takes about 20 weeks to reach maturity. commercial birds are ready in 5-6 weeks.
re: mateo21
PBS recently did an interesting "Frontline" documentary on the subject. You can check it out here:
And here is a paragraph taken out of context:
"Some, including the FDA, believe the overuse of Baytril, an antibiotic used to treat sick birds, led to an increase in treatment-resistant bacterial infections in humans. Baytril is used by poultry growers to protect chickens and turkeys from E. coli infection. The size of commercial chicken flocks precludes testing and treating individual birds, so when a veterinarian diagnoses one infected bird, farmers treat the whole flock by adding the drug to its drinking water. General use of Baytril, therefore, falls in the gray area between therapeutic and sub-therapeutic."
I know for sure, based on agribusiness' practice of misleading and spin-doctoring any way they can in order to maximize their bottom line, that I would be stupid to believe much of what agribusiness SAYS about their food products' quality.
For example, consider Foster Farms chicken. Here is a link to their webpage. Read carefully what they say about their chicken:
Be sure to read their statement on probiotics. I copy and paste it here:
Foster Farms chickens are fed probiotics to naturally improve their ability to fight Salmonella."
And that practice also accomplishes the desired side effect of promoting growth through the use of antibiotics. Coincidence? Not in my book!
They also feed their chickens a "healthy" diet of soybean meal. Soybeans are one of the most plant estrogen rich foods on the planet. So much so that those plant estrogens are used to treat hot flashes and other menopausal symptoms in human females! Estrogen (more specifically estradiol) is the HORMONE OF CHOICE used to promote rapid growth in commercially raised food animals. Another coincidence here? Fat chance!!!
It is ever more difficult to sustain a truly healthy diet, in the clinical sense of the word, by feeding your family with mass produced, mass marketed "grocery store" foods from American agribusiness suppliers. Sad, but true!
I agree. I tend to buy the legs more than the breasts, but it's the same. I call them "dinosaur" chickens. This is where you get what you pay for. If you look into buying chicken from hormone-free suppliers, you'll see the difference.
re: Terrie H.
It is against federal law to give poultry hormones, all suppliers are hormone-free
re: redfish62
Thank you for letting me know. I seem to have been mislead by the labeling that hormone free was a special feature of the chicken I was buying. Apparently, I need to do a bit of reading...
re: Terrie H.
the labeling is misleading. There have actually been lawsuits between Perdue and Tyson based on the use of "hormone free" in advertising when all chicken in the US is hormone free.
re: mpjmph
all chicken in the US is hormone free.
there's no such thing as a "hormone-free" chicken (or turkey, or duck, or sheep or cow...you get the idea). the issue is that growth hormones aren't *added* to chicken feed.
and yes, the labeling is misleading because it makes the consumer think that they're getting a better, cleaner option and avoiding hormonally-enhanced chicken by choosing that brand. it's like labeling plain yogurt "gluten-free" or bottled water "calorie-free."
re: goodhealthgourmet
My bubble bath is labelled gluten-free!
re: Jetgirly
I have a box of Mr. Bubble powder bubble bath and it says right on the box to keep it dry. That box has lasted me for decades.
re: John E.
re: John E.
re: mpjmph
The USDA is very specific about using such claims in labeling:
"Hormones are not allowed in raising hogs or poultry. Therefore, the claim "no hormones added" cannot be used on the labels of pork or poultry unless it is followed by a statement that says "Federal regulations prohibit the use of hormones.""
re: redfish62
Not only that, it's a waste of money. Chicken come to market size so fast anyway that adding hormones makes no sense.
It doesn't prevent them from breeding them for a larger breast though. You see the same thing going on with turkeys. There is a preference among many for white meat so they are breeding the birds to produce larger breasts.
re: mike0989
And I want to know where the turkey thighs go. They are never in the stores anymore, I've checked several. What the heck are they using them for, that we can't get them whole any more???
re: Terrie H.
Marilyns and thunder thighs I call them.
The movie Food, Inc discusses this issue. I recommend it.
Cooks Illustrated recommends putting a breat in the freezer for 10 minutes to firm it up, then using a Chef's knife to cut it in half. The cut should parallel the surface of the cutting board, so you're cutting across the breast lengthwise instead of down through it from the top.
This would give you the portion size you want as well as double the number of portions you get from a package of chicken. That should help with budgeting issues.
re: NotJuliaChild
Unfortunately, that isn't going to work if you want to stuff it - especially for Kiev or Cordon Bleu or any other filling that's going to melt. The CI method for stuffing beast halves is to butterfly the breast half, so it ends up looking heart-shaped and is 1/2 the original thickness. With the pointed end closest to you, the filling is placed slightly below center, then the breast is rolled up from the pointy end. Once the filling is enclosed, the wider edges are folded in towards the center and you finish rolling. That keeps the filling completely enclosed and prevents leakage. If you were to cut it into two thinner cutlets first, each cutlet would be too thin to butterfly.
re: TwirlyGirly
So just do it the way ATK suggests and pound it so it is thinner.
I've thought the same myself. Even organic free range chickens sold in stores have humongous breasts. I find myself having to adjust the recipe to account for it.
re: Karl S
That my friends is the winning answer.
Supply and demand, the smaller breasts go to larger users and very rarely make it the consumer market so you get stuck with the leftovers.
Also there are no hormones in Chickens produced in the US and many suppliers are injecting breasts today with sodium solutions to plump them up and make extra money. They claim it gives them better flavor (it does) but the real reason is 1 oz of sodium solution costs less than a penny but you will end up paying $ .15 - $ .55 for that salt water in each breast.
re: Karl S
Those are getting more difficult to find, too!! Up to about six months ago, my local Stop and Shop sold 2 packs of broiler/fryers - each bird was about 3 1/2 -4 lbs. I loved those! One I kept whole for roasting, the other I'd cut up for recipes. They no longer carry those, and only rarely do they have the single broiler/fryers. It's all about the roasters, and they're 6+ lbs. Heck, our Thanksgiving turkey was only 10.5 lbs and we got two weeks worth of meals out of it. The last thing I want is a week's worth of chicken from one bird - especially if I'm wanting to roast it.
re: TwirlyGirly
KFC, McDonalds, Banquet, et cet., all want to sell small chickens by the piece. (And fryers are the *right* size for frying - pieces from roasting chickens are *not*.) This trend has been going on for a couple of decades; the current depression has merely driven the nails in the coffin lid.
And soooooo many people wonder why recipes expressly designed for 3-4 lb chickens don't work as well for 6lb chickens (and their parts). Actually, they don't wonder that, because they don't even realize that's an important part of the problem with why their chicken is so dry....
re: Karl S
Why do you feel this (larger breast) makes the chicken dry? I only ask because I have noticed mine have that problem, but I was thinking it was because I was buying skinless/boneless variety and never had that problem before..
re: Karl S
? Wouldnt't a larger chicken be less thoroughly cooked and dryer than a smaller chicken?
re: Karl S
This is what I do. I have to go smaller local or ethnic markets to get these, as other places only have the giant ones (if they have whole chickens at all).
I certainly sympathize with those who have less options for grocery shopping. I've noticed in the big supermarkets, it can be hard to even find whole chickens. When they do have them, they seem to be all the same size (I mean, exactly the same size. Definitely freaks me out a little bit.). I've even had a hard time finding bone-in thighs. Seriously, if I wanted boneless skinless, I can take off the skin and debone myself!
It costs more per pound but I buy them already sliced. I was in Super Walmart a few weeks ago (in Severn, MD) and they were selling organic, free-range chicken. The price per pound was $4.39. I weighed the slices when I arrived home and each was 4 oz (4 slices per pound). Perfect!!
The reason chicken breasts are so large these days is because the chickens are vain and their breasts have been enhanced.
re: John E.
Ha! Better watch it - I've had posts removed for being "jokey"!
re: John E.
re: John E.
I'll take a chance
re: scubadoo97
That is one well-built beer can chicken!
re: scubadoo97
Looks faintly disgusting. ;-)
re: scubadoo97
Well, that bird can't say, "Hey, look at the eyes..."
re: scubadoo97
Tangelo-enhanced chicken breasts. Next it will be capezzoli di Venere.
re: scubadoo97
LOL! Very artistic!
re: scubadoo97
Actually, i reminds me of YODA!
re: boyzoma
Haha! I was thinking the same thing !
In terms of making a stuffed chicken breast dish, you could simply make one large chicken breast, then slice on the diagonal for serving.
You might check out some smaller, or ethnic groceries for smaller chicken breasts. They are certainly hard to find at the big box grocery stores.
I've noticed it as well. I'm often feeding just myself, so I usually butterfly, then cut the breast in half. I prepare the nicer looking half as prefered for my dinner, then cook up the "ugly" half as strips to be used for a salad or quesadilla later.
I was just thinking this too! I bought a package of boneless, skinless breasts for creamy fettucine, broccilo and chicken. I wanted to pan sear the chicken and cut it up. I thought I'd use 3 breasts but stopped at 2 because they were ginormous.
As others have mentioned, this is due to breeding designed to get the most white meat (what people like) out of the bird, and they are bred to grow so fast (saves time and money), that the rest of their bodies can barely support this new weight, and they lead unhealthy and short lives. That's what I learned from Food Inc, the movie, at least.
re: MiriamWoodstock
And we LOVE dark meat in my family! Flavorful and moist - love those chicken thighs!
re: sandylc
Two possible solutions..
1: Buy chicken thighs instead. Unless you dislike dark meat, the thighs are often much more budget-friendly, and can be purchased boneless or skinless, whatever you prefer. They lend themselves pretty well to 'stuffing' type recipes, instead of cutting a pocket, roll them around your butter or cheese or whatever, and secure with toothpicks or a small skewer or tie with cooking twine.
2. Look for the lower-end grocery stores. The chicken parts are often more reasonably sized, and less expensive. You want the kind of place where you bag your own groceries and the displays are cut open cardboard boxes...I find packages of 4-5 oz chicken breasts at our local Save-A-Lot.
re: tonifi
I'll check out some of the smaller stores if I can. My choices are a bit limited (no car/use a wheelchair/must be on bus route).
I posted because I was interested to see if others had noticed the difference in breast size over what they had been just a few years ago - and whether it bothered anyone else. It seems like it isn't just my imagination - the breasts ARE larger - considerably so. And, it also appears many others would prefer supermarkets offer a more reasonable (smaller) size. Perhaps all of use should tell the butchers of our preference at our local stores, and/or drop an email to the companies that supply chicken to our area. If enough people complain, maybe they'll do something about it. Probably not, but it doesn't hurt to try.
re: TwirlyGirly
MIght whole chickens be cheaper? Roasted or poached whole chicken is much tastier than pieces and the leftovers can be used for chicken salad, chicken enchiladas, chicken soup, etc.
re: tonifi
To expand on tonifi idea of rolling thighs there is no reason you can not apply this to a large breast. After splitting parallel to the cutting board and pounding it out simply fill, roll then secure.
Other ideas to maximize your usage is being planning multiple uses for each breast. For example from one bone in breast is slice enough for a stir fry for two then poach the rest for chicken salad. Another is cube enough for a pasta or casserole and make a soup. (For soup poach just the bone until you can pull all the meat off then make a quick stock with aromatics). This way you can easily get proper portions without leftovers.
For my family of two I easily get 2 dinners out of each one.
If you are willing to buy frozen chicken you can easilly solve your problem.
Perdue packs 18-24 ounce bags that contain individually packaged breasts weighing betweek 3.5 and 4 ounces.
Here in New England I have seen these in both Stop and Shop and Market Basket.
These are the same size breasts that Purdue packs for food service use for gfrilled cheicken sandwiches or the add on to a caesar salad, thus the size.
Back when I was in the catering business we could order frozen chicken breasts buy the case in 2 ounce size increments from 6 ounce to 12 ounce .
also in response to your xommentys downthread about the size of bonein breasts. The Fierdale (SP?) Farms brand that is carried at IGA stores in New England, such as Adams and Porricellis (supplied by Bozzuto's) tend to run about 10-12 ounces per breast half, packed 4 in the tray and usually under Three pounds. About every 6 weeks they promote them at 99 cents per pound.
I buy them and bone them to grill for our dogs, at that price it;s cheaper thanh their dog food and better.
re: bagelman01
Question about Perdue - do you happen to know if their frozen boneless breasts are "enhanced" with either brine or broth? I won't buy "enhanced" chicken, for two reasons. First, I prefer to brine the chicken myself, if I think it needs it according to how I'm preparing it. Second, it can really interfere with browning if you're pan-searing the breast half whole or have cut it into strips for a stir-fry. By the time the meat releases all that liquid and begins to brown, it's already overcooked.
re: TwirlyGirly
no enhancement in this product. we buy them for our daughter at college
"Why are chicken breasts so HUGE"
because they got implants................... bahduhbing
I bought 2 large pkgs of them yesterday with intention of having them around for when the kid is here and adores anything chicken.
those breasts are large but I took one out last night before freezing them and told hubby it was going to be a very simple dinner. with his car accident we'd been to too many Drs. during the day and police dept and I wasn't in the mood to do something fancy. I slit it in half and dinner was perfect size for both of us, with a little rice and green beans, salad, so didn't need whole ones. would have been too much.......
re: iL Divo
re: sandylc
thanks sandy
he's gonna be ok, not back to work yet.
after Dr.s apt. yesterday we got lunch then back home to rest.
no chicken for us for next few days, but I'm not complaining about getting larger breasts, it means I get more for my dollars is all. I just can't eat that much and he doesn't need to, just cause it's on a plate [a huge chicken breast] doesn't mean you have to eat it.
still no police report and waiting to see what the cell phone talking young mom of 2 little ones in the back seat said about why she hit him sitting at a stop light. she never got out of the car to check on my husband who was taken away in an ambulance and all he heard was her telling her little kids to shut up. oh well, poster child of a great mother.
re: iL Divo
Oh dear. Good luck.
re: iL Divo
My sympathies. Make chicken soup with the extra meat. :-)
Funny, the three times I've been hit by another car, in the last 9-10 years - twice was when I was stopped at a red light (hit from the back, no damage both times, young woman driver both times); once in the rear right passenger door (damage, woman driver) when proceeding through a 4-way stop [I had almost cleared it, I had right-of-way].
re: huiray
his baby, the mustang is no doubt totaled.
waiting for insurance adjusters to go pay it a visit in the fix it shop.
we'll go to the sheriff dept again tomorrow to see what's going on.
oh he had 6 ft. he's a stickler with a certain amount in between him and any car at a stop, so no fault was his at all. but, don't expect the non caring woman to admit to being on her cell either.
extra rich chicken broth, what's better than that? oh, dumplings in it of course *) and moist delicate pieces of flavorful chicken
I can't remember the last time I bought chicken breasts. So - don't much care.
Dark meat - legs, thighs, leg quarters -- that sort of thing -- is what i buy and eat, other than whole chickens. Cheaper too, as others have said. Don't care for white meat except when I do cook it as part of the whole bird, and even then the thighs and legs get attacked first, then the wings, then the white meat, unless it's Hainanese Chicken then I'll eat the white meat together with the dark.
Some folks might also find this previous CH thread interesting: http://chowhound.chow.com/topics/762118
re: huiray
100% agree here. If you are on a budget, why are you buying chicken breasts, which are more expensive per pound than any other cut, and don't leave you with any bones to make stock or broth. You'd get much more reasonable servings, more variety and better taste (and smaller breasts) by buying whole chickens instead of breasts, or at least mix in some legs and thighs in there. And retooling your cooking and recipes so the meat is a flavoring ingredient instead of the main dish all the time also makes your dollar go further. I can pretty much guarantee you our grandparents (or great grands for you youngsters) were not buying big value packs of chicken breasts to "stretch their dollar" during the depression. They were using bones to make soup and having that as a meal, cooking less expensive cuts like thighs or whole legs, using a small bit of ham to flavor a rice-based dish, eating liver, frying up chicken livers for example, lots of other things rather than spending through the nose to buy chicken breasts.
re: rockandroller1
Actually, the reason Herbert Hoover echoed King Henri IV of France in the goal of a "chicken in every pot" was that chicken was so dear that it was Sabbath/Sunday food; pork and, in some parts of the country (not the South, for example), beef and even veal were cheaper for parts of the year.
re: Karl S
re: rockandroller1
All true.
Yet in modern times it is still interesting that the preference in the USA (if not the "West" as a whole) is for white chicken meat/chicken breasts, versus dark meat (legs, thighs, etc) in the East (i.e. E/SE Asia and other places) where the folks prize such dark meat for their greater juiciness, taste and texture and such meat costs MORE than chicken breasts which is thought to be dry and flavorless by comparison.
re: huiray
"Yet in modern times it is still interesting that the preference in the USA (if not the "West" as a whole) is for white chicken meat/chicken breasts, versus dark meat (legs, thighs, etc) "
Looking at the different cuts of Chicken at the supermarkets and the general preference noted in my larger family here, I would seriously doubt that. I honestly think it is a fairly even mix.
re: RUK
It might be so for **your family** but this thread itself tends to suggest that white meat is preferred in the USA **as a whole**. What you or your family prefers may not be emblematic of the USA as a whole. See also that other CH thread I linked to in my OP and the article it references therein. Did you look at them?
For convenience the links are;
re: huiray
There is an even mix of chicken parts in American stores, but the prices tell a story. I routinely see packs of thighs on sale for 99 cents per pound, and chicken breast every so often gets below $2 per pound in family packs. But consumers regularly plop down $4-6 per pound for tidy little packets of trimmed boneless, skinless chicken breasts, and I think it's because of many squeamish non-cooking people who just don't want to deal with any prep work.
In principle, boneless thigh packets might suit those people, but boneless thighs are not commonplace, and inevitably the pieces are somewhat ragged and irregular and (to such sensibilities) something close to "gross."
Trust me. I know these people--folks who won't buy any meat containing bone or even much reminder of an animal nature. Go figure.
re: huiray
I noted FIRST that: "Looking at the different cuts of Chicken at the supermarkets".....
re: Bada Bing
Here's the National Chicken Council webpage relating to USAmerican's preference for white meat, and the export of all that dark meat:
re: Bada Bing
Bada Bing - no, I did not think at all that you were contradicting me. After all, you also noted the "even mix of Chicken parts" in the stores.
re: RUK
I believe what is happemimg is that you seem to be contradicting reality. While my family prefers dark meat chicken, we are in the distict minority in the U.S., so much so that chicken producers have resorted to exporting dark meat chicken parts by the ton to markets that prefer it, such as Russia and Asia. Just because U.S. stores also sell dark meat chicken parts does not in any way change the reality that U.S. demand for white meat chicken parts surpasses by far the demand for dark meat chicken parts.
re: John E.
I would just like to interject into this sub-thread regarding preference of white versus dark meat - ( not addressing anyone in particular )
how many chicken wings are consumed during Super Bowl Sunday?
re: RUK
"Other chicken dishes are seven times more popular than wings on Super Bowl Sunday," added Harry Balzer, chief food and beverage industry analyst and vice president of The NPD Group. "Chicken is a very popular dish overall on that day… and it's not just wings."
re: John E.
AKA "Airline Breast". Don't know how this cut got the name.............
re: ospreycove
Oh dear!
I am starting to have nightmares of modified chickens - some with 2 additional juicy breasts, or bred with triple drumsticks, extra wings on demand for lofty tastes, double portions of dark meat and perhaps some extra feet for the enlightened crowd - decisions, decisions, what to buy and prepare....
I think I will pick up that great looking Goose I spotted in my local Russian supermarket's freezer!
re: RUK
"Looking at the different cuts of Chicken at the supermarkets" - uhh, OK, what about it?
When I dine out, whether in higher-level or fine-dining places OR lower-level places (inlcuding MacDonalds and other Cafeteria-type places) the overwhelming choices of folks around me ordering chicken is for white meat chicken - i.e. chicken breasts. Even in my previous company's cafeteria, over the previous years, when "fried chicken" was offered, white meat pieces - chicken breasts - were picked up by my fellow diners (caucasian USAmericans) rather than the dark meat pieces, even though the white meat pieces were priced higher. No skin off MY nose, more dark meat for me, and cheaper too.
re: huiray
for many years Americans have been bpresvched at to eat white meat chicken as it is lower in calories than dark meat...............
think DIET
re: bagelman01
Yes, the Slate article I linked to discusses that and also its fallacy.
re: huiray
We too prefer the dark meat of the chicken, turkey too for that matter. I find the chicken breast tk get 'spongy' or it can be dried out. Chicken thighs can also stand a braise such as coq au vin much better than breasts. I remember a while back the local grocery store's deli had a special on an 8-piece bucket of fried chicken. They said no substitutions even when I want thighs instead of breasts. I suppose that's because they fried the parts necessary for a complete bucket and did not wish to mess with the count.
re: thomas64
I specifically brought up two points in regards to breast size in my OP.
First, the majority (66%) of adults in this country (U.S.) are overweight or obese. Serving size for chicken is 4 oz. If you're dealing with a 12 oz. breast, how many people are realistically going to prepare ONE boneless breast and divide it among three people? Very few. Most are going to prepare one per person - because that is the portion size used in most recipes. Because they only ate one half breast for dinner, they're thinking they're eating properly - not taking into account that breast should have served three people.
Second, if you are preparing stuffed boneless breast halves, and the filling is the least bit "liquidy," (Kiev, Cordon Bleu, etc), cutting up the breast into portions causes the filling to leak out.
Incredibly timely. I just bought boneless, skinless chicken breasts at Costco. Normally they have been packaged as three half breasts in a plastic package with three sections, a total of nine pieces. But this package only had two half breasts in each section for a total of six pieces. When you're cooking for one that monster is just too much food. While I like chicken I don't really want to eat it all week.
Small isn't necessarily better.
We live in Dubai and almost all chicken available here are small, almost cornish hen size, chickens. A single chicken will be a single serving for a single person, and judging from what I see Gulf Arab men love chicken more than anything else and they queue outside the corner schwarama stalls and rotisseries on a very regular basis.
But most of the chicken in the gulf is raised in huge factory farms in Saudi Arabia. The chicken is pumped full of hormones and god knows what, so even though it's still small it's still full of junk and filler. I've had cut up chicken pieces in salads in Dubai restaurants that were....crunchy and plasticy.
Many people think it's one reason why so many younger Gulf Arab men have developed "man-breasts."
re: Eric_Cartman
I keep readin you're screen name as Eric Carmen..............
"all by myself.........................."
sorry couldn't help myself
re: iL Divo
lmfao...thats the masturbatist's anthem.
I just listened to that song on youtube because of you and now its stuck in my head.. CURSES!!!!
Eric Cartman is a cartoon character haha.
re: Eric_Cartman
cartman is "just big-boned." like these birds.
re: Eric_Cartman
I don't know how big the chicken is because I buy "Just Chicken" at Trader Joes and it's all sliced up.
re: LindaWhit
If you don't mind eating a factory raised chicken, you will be able to buy Big Breasted Birds, and Big Boneless Chix Breasts. But......if you do not desire to eat an animal that has his/her cousins living several "stories" above the cage, that your bird cannot turn around in, constantly raining down all their "output", on your bird; and if your big breasted bird does not mind breathing Ammonia laden air that in many cases poisons whole growing sheds when the exhaust fans fail, and if what your Big Breast gets to eat, poultry by-products, (meaning the dessicated trim and entrails of again their cousins). Then the Big Breasts are right for you: but remember, these animals get no room to exercise, cannot breath fresh air,do not eat naturally grown feeds, and are on a 24 hour daylight cycle, (good for rapid weight gain), so maybe it is time to consider how our food is produced because you are eating it.
re: ospreycove
Yes, I'm fully *aware* of all that. As are a *lot* of people on CH. I try and NOT buy the supermarket chicken, but there are times when I don't have the time to make it to another market where chicken breasts are of a normal size.
We raise chickens (we have a hobby farm). Others have posted about the breeding used to make a large breasted chicken. Usually those birds are a Cornish X that are raised to go to market in about 6 - 8 weeks. I could grow a flock of Cornish X in that time on my farm, free range them, feed them (12 hrs on feed/12 hrs off) and I'd end up with a bird that looks and tastes just like the ones grown in factory farms.
Or I could buy a heritage/dual-purpose bird and grow it out until 5 months. Allow it to free range, free access to food 24/7 and I'd end up with a bird that has more dark meat/smaller breasts. We have grown/processed dual purpose birds and I'm telling you most folks would not want to pay the price to eat one of those birds. Why? Because to feed a bird for that long is expensive and the costs would be passed along to the consumer. Mass produced birds are bred/raised that way to produce meat at a price the consumer is willing to pay.
Not trying to advocate for either side just explaining why the 'franken-bird' is what you get at the supermarket today. I'm sure if the consumer demanded and was willing to pay for heritage birds you might start seeing smaller breasted birds sold in your supermarket. Or not.
re: rosepoint
I second this. A friend raises true free-range chickens, some Cornish crosses, others heritage breeds. The Cornish eat more, move less, and are huge. Pretty tasteless, too.
As others have noted, it's due to many generations of selective breeding. But you should remember it is not limited to chickens. Almost everything you eat, including fruits and vegetables, is continuously being redefined by this process. The ancestors of many modern day fruits were probably nowhere near as large as they are today.
So roosters will pay attention to them.
A side benefit is that it allows me to easily butterfly them and stuff them with prosciutto, sage and parmigiano before I brown them and finish them in the oven.
re: ospreycove
exactly. I don't get people complaining about products and then buying them. How we spend our money is important.
re: magiesmom
Yes, I really would like to know how, where, and under what conditions our foods are grown/raised; after all, you and I are eating it!!
re: FitMom4Life
Because of THIS:
"I used to make a lot of stuffed boneless breasts for freezing (such as Chicken Kiev, Chicken Cordon Bleu, etc.) but I can't do that anymore because there is NO way either one of us can eat an entire 12 oz. breast. I've been unsuccessful in my attempts to cut the boneless breasts in half (into 2 thinner cutlets) before stuffing (wrong shape - I can't get the stuffing properly enclosed). Cutting them in half after cooking makes the fillling leak out - so one of us gets it all, while the other gets none."
I use (or USED to use) the CI method, which calls for butterflying the boneless breast before stuffing. This results in a heart shaped piece of chicken. The stuffing is completely enclosed, with NO leakage.
re: TwirlyGirly
Again, I don't see the problem. Take a cleaver and cut the breast right in half, not making it thinner...just chop it from the top...in half. Stuff that. Problem solved. I've done this for YEARS.
My second question would be....why not save (or freeze) your leftovers? My gosh, if I expected to eat every morsel of everything that I cooked, I would be 300 pounds. :-)
re: TwirlyGirly
I do find it interesting you're complaining about the size of the portion (ie saying a portion is only 4oz), but then you talk about how hard it is to make dishes like chicken kiev, which by far are not very healthy (at least in terms of calories, I know "healthy" is subjective).
I just cut the large breasts in half lengthwise, spread the stuffing, then roll up and secure with toothpicks. Works pretty well for me.
Also, I buy in bulk so I get breasts in ranges from 7oz all the way up to 12 in the same package. I save the smaller ones (on average more like 8 or 9oz, so perfect for cutting in half) for when I'm eating the breast whole, and try to use the larger ones in dishes where they require cut up pieces, like in pastas or for things like fajitas.
Also, a note about serving sizes. Those are just recommended. You can still eat more than that, and still lose weight. I know I did. Also, the 4oz is the cooked portion. Chicken breasts often lose at least an ounce in cooking, so if you have a 6oz raw portion, it will cook down to 4.5-5oz.
re: TwirlyGirly
It's the opposite in our house. We are quite the protein-fiends and when I buy a pack of chicken breasts I set the larger ones aside for stuffing purposes because it's just easier or I use them as butterflied cutlets. I find I have more flexibility with the larger breasts. Smaller breasts usually get cut into strips or diced.
re: evewitch
Maybe the monster boobed chickens can be taught to do pole dances.
re: LindaWhit
They need to supplement their income! They live on chicken feed! There's gotta be a few well-heeled roosters out there!
re: LindaWhit
Eeww! I would have tipped a couple bucks not to have seen that one....:)
re: evewitch
I brought home some Kroger brand frozen ones about two weeks ago, and they were about 5-7 oz a piece, if I remember correctly.
Maybe the tides are turning?
I hate those huge breasts, they are harder too cook with the thighs I prefer, and mess up my cooking times, and the splatter shield won't fit over them in my iron skillet. So lately he has been getting the smaller, skinless breasts, but I know he likes the skin too.
It has gotten ridiculous.
re: CDouglas
Guess: You are male.
re: sandylc
I really don't want "huge breasts", that live like this.........
New Yorker writer Michael Specter wrote separately in 2003 on his first visit to a broiler factory farm, "I was almost knocked to the ground by the overpowering smell of feces and ammonia. My eyes burned and so did my lungs, and I could neither see nor breathe….There must have been thirty thousand chickens sitting silently on the floor in front of me. They didn't move, didn't cluck. They were almost like statues of chickens, living in nearly total darkness, and they would spend every minute of their six-week lives that way."
They grow so fast that broken legs are common, by 12 weeks their hearts give out because of their excessive weight. That is why they are slaughtered at 6-8 weeks to maximize the yield, of miserably raised dirty, pain ridden creatures, YUM!!
re: ospreycove
We raise about 30 meat chickens yearly. They are outdoors eating grain, grass and bugs. That's a darned good life for a chicken, so you'd think they'd be clean and mobile. But, if you could only see what their breasts look like! Yuck! No feathers, just skin caked in manure and dirt. The food needs to be moved daily if we want them to move to new grass, otherwise they just stay at the food. Then they start to have breathing difficulties and leg problems. I feel sorry for them and don't feel guilty at all about putting them in my freezer since I am putting them out of their misery. I'm amazed what chicken breeding has created. I wish there was a breed somewhere in between the super fast growing broilers and the very slow growing dual purpose chickens.
re: earthygoat
Do you raise "Freedom Rangers? Are they any better at foraging? I buy them from a friend who raises about 24 at a time, and processes these birds; I like the taste and texture, they seem to be interested in scratching for bugs, seeds etc.. Having said that, he does move his "chicken tractor every 2 days.
re: ospreycove
Freedom Ranger chickens sound like a great breed, but they are not available here in central Ontario. We have a huge variety of chickens roaming our property, even the old Cornish breed and we use "tractors", but lately they've been more stationary.
When culling our roosters at about 12 weeks of age, we get the old fashioned chicken. It's yummy, but just not enough for the year. So, we always top up with the broilers. What a difference though. To anyone interested, here's a comparison picture of 3 week old chicks. The broiler is 3 times as large.
re: earthygoat
Wow, your photo says it all, no wonder the Cornish Cross's hearts give out after 12 weeks!
re: ospreycove
A great answer and made me tears on my eyes after reading that but sadly it is a cruel truth. Most people prefer to stay consciously blind and hypocritically close their eyes on the reality what those birds and other farm animals go through so they can stuff their bellies with animal flesh afterwards. There is nothing good in that meat anyways! U literally get meat full of hormones and additives those poor animals where forced to eat while alive. This is so gross.. wish ppl open their eyes finally and do not see and treat animals like a food target
re: Sarah265
It is illegal to feed hormones to chickens. There can be a debate about the conditions in which the chickens are produced, but the production does not include hormones. That is an urban legend.
be careful what you wish for. Soon you will be paying more per pound for smaller chicken breasts. The growers would gladly butcher them earlier for the right amount of return.
re: jbsiegel
I want bigger wings! I don't want F-14 fighter jet wings, I want Gossamer Albatross wings...with a thick leading edge!
re: jbsiegel
that is so funny but I feel the same way. I cooked to big breast today, and 3 people ate on on breast and there is till meat on it. Those chicken must look like turkey's
There are only two of us, but we do split chicken breasts (and most often have some left over, and prefer thighs anyway), pork chops, steak, even fish fillets. They sell meat in large portions, that's true. I think that the sellers are assuming (fairly correctly for the majority of consumers) that bigger is better, so they've produced chickens that provide that, just like at most restaurants. My boyfriend is a healthy, middle-aged guy, but he doesn't eat a huge amount. We're not afraid to admit that we're not huge eaters, so we often share a meal between us at home and at restaurants (when we agree on something, which can be tough). Otherwise, it's doggie bags.
As far as waste, there are a lot of ways to repurpose all of these cooked meats.
At my grocery store (a Publix in Tampa), the chicken breasts come in a variety of sizes. You can get everything from 4-6 ounce breasts on up. So I am not experiencing the problem which you are.
My chicken breast problem is that I like them bone-in, skin-on. They are more flavorful and remain moist. The problem is that apparently the general public has fallen in love with skinless, boneless, tasteless chicken breasts, and it is getting harder and harder to find the regular chicken breasts.
I haven't tried this, but after pounding it out flat, the piece might be big enough to make 2 stuffed items?? I hate them so big too. I just bought the individually wrapped sliced breasts to do Chicken Francaise with, and the size and slices were perfect. 1 breast fed us both!! Worth the extra price for this.
One thing I do like those large chicken breasts for, especially in the warm weather, is smoking. Last weekend, while I was smoking some country ribs on the lower shelf, I also had five of those big bns breasts, coated with the same rub, on the upper shelf. I had the thermometer in one of the largest breasts and kept them in until it hit about 165, about 3 1/2 hours. We slice these thinly and have them atop big salads, in sandwiches and in casseroles. We're WW members and while we are very frugal about carb consumption, but since most veggies are free, and lean meat is only one pt/oz, we get to have more than enough. As long as you're careful with temperature control with those they won't get too dry.
I'd like to make another comment. Large scale chicken farmers make big investments to secure contracts with the big poultry companies like Tyson, Blue Bell and Perdue. The companies drop off thousands of hatchlings at a time and them come back at a certain time and pay a predetermined fee for the number that survived. It would be about six weeks for a 6# bird (fryer), maybe 10-12 for a roaster, etc. In the warmer weather there is probably less call for big roasters of the oven-stuffer size and so you see them more often parted out. Yesterday I bought a package of leg quarters @ .88. Today they had big split chickens @ .99 but smaller @ 1.49. Chicken farming is a hard business and I know that some farmers who have gone through the procedures (and costs) necessary to produce organic birds hoping to get contracts with Whole Foods and Walmart have been disappointed in their efforts.


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An Android Bluetooth keyboard for all your mobile needs
If you're looking for a Bluetooth keyboard to use with your Android mobile devices, Jack Wallen may have found mobile keyboard nirvana in the Logitech K480.
5 time-saving tips for using Mail and Messages in iOS 8
iOS 8 has brought quite a few new changes to the Mail and Messages application, and there are a few tricks that you can use to speed up your mobile workflow. Cory Bohon explains.
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Google has struggled to produce a consistent Google Apps experience across mobile platforms. Will iOS 8 be the turning point for Google Apps on Apple devices?
oneSpace: The best VDI solution you've never heard about
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The ability to stay current with industry developments and analyze competitor performance enables you to make the right business and technology decisions. Here are five apps that w...
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subset: commoncrawl


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Dr. Brenda L. Manfredi, MD
Family Medicine, Mercy Health Physicians
- 4421 Eastgate Blvd Ste 300
Cincinnati, OH 45245
- 1 Office Location
- Email a Friend
- (513) 752-8000
Dr. Brenda L. Manfredi has been practicing medicine for 21 years. Dr. Manfredi graduated from the University of Cincinnati College of Medicine in 1993. She practices medicine in Cincinnati, OH and specializes in Family Medicine. Dr. Manfredi is affiliated with Mercy Health Clermont Hospital and Mercy Hospital Anderson.
Gender: Female
Years in Practice: 21 Years
Languages Spoken: English
Medical School: University of Cincinnati College of Medicine
Graduation Date: 1993
Hospital Affiliations: Mercy Health Clermont Hospital, Mercy Hospital Anderson
Specialties: Family Medicine
©2005-2014 WebMD, LLC. All rights reserved.
WebMD does not provide medical advice, diagnosis or treatment. See additional information.


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Brewster House Rental Photos and Description
House, 3 Bedrooms, 2 Baths, (Sleeps 8)
This Brewster home, located in a quiet neighborhood, offers an open feel with cathedral ceilings in the livingroom and kitchen. The property offers three bedrooms, one with a king sized bed, one with a queen sized bed and the third with two bunkbeds, sleeping 8 comfortably. The property is also within walking distance to the Bike Path and is just 2 miles to Cape Cod Bay beaches. Great amenities include a gas grill, washer/dryer and an enclosed outdoor shower. **NOTE: Additional, non-refundable fees for this property are a $75 Processing Fee and a $60 Security Assurance Fee.**
- Suitability:
- non smoking only
- pets not allowed


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Susan, I seem to have a problem with posting follow up. (Since yesterday). If agreeable please let me know your email address and I can tell you more. I did find Lyle's natural mother, but too late to let him know as he was deceased. He was looking for his birth parents and is connected to my husbands ancestors. My email is >email@example.com<
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St. Elizabeth of Portugal Comments
Elizabeth was a Spanish princess who was given in marriage to King Denis of Portugal at the age of twelve. She was very beautiful and very lovable. She was also very devout, and went to Mass every day. Elizabeth was a holy wife, but although her husband was fond of her at first, he soon began to cause her great suffering. Though a good ruler, he did not imitate his wife's love of prayer and other virtues. In fact, his sins of impurity gave great ... Continue Reading
41 - 60 of 60 Comments
4 years ago
this saint is very much like me. in a cool way.
4 years ago
Inspired once again in my pursuit to attend mass everyday!
4 years ago
you need to add more info on how she became a saint
i am studding her in RS and this is not very useful
4 years ago
Website somewhat useful, but i wish they would have more info on her whole life, not just the one incident because i am doing an essay on her
4 years ago
i found this website some what helpful but i would have liked some more information on her.
4 years ago
i love this website but it doesn't really tell mi anything about her cause i have a 5 page essay on her :-(
5 years ago
not very helpful because i need her birthday and why she was a saint because i am doing a project on her
5 years ago
helpful, but i need to know when she was beatified, cause i'm doing a project on her
5 years ago
i'm really impressed and she is my role model even though its going to take alot of energy and work to live like her i am willing to go through this journey. amen
5 years ago
not very helpful because i need y she was a saint cause the pope will ask
5 years ago
We the living may not all understand the importance of the daily masses we attend until we depart this world.So I urge the faithful catholics wherever we are to make it a point of duty to attend mass daily and also be serious with it and punctual.
5 years ago
very helpful to me. this is my saint's name.
5 years ago
shes is a very innocent saint and she is very nice.
5 years ago
i chose her as my saint for my confirmation. she is a great role model
5 years ago
this is my saint name! it is so good to finally read her story!
5 years ago
shes cool
5 years ago
This was a very coool saint :)
5 years ago
St. Isabel ( Elizabeth) is the ancestor of Queen Isabel who married King Ferdinand and gave Cristobal Colon money and ships.
6 years ago
One of my good friend is trying to locate the church she was baptized in Portugal. Her family has no recollection and her current church will not allow her to be a godparent without it. Please let me know if there is someone who can help her. Thank you.
6 years ago
Please note that St. Elizabeth of Portugal, is NOT the Patron Saint of the Third Order of Saint Francis, as your website: Saint Calendar states. The Patron Saint(s) of the Third Order of Saint Francis, also known as the Secular Franciscan Order, are: St. Elizabeth of Hungry and St. Louis IX King Of France. Thank you.
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Tweeted 31 - 10 : 3:50
Happy Halloween @LMP_London @Birming08406848 😘😘🎃👻 http://t.co/kNrUlCgOYx
Welcome to Lady Marmalade Parties, the premier adult party site in London
SUNDAY 26th OCTOBER 2014
Hi Guys,
As always, let me start by a thanks to everyone who visited the parties last week both at Party Central and at Birmingham and made them so much fun for everyone.
This week, the action is solely at Party Central but what a week it will be.
The theme will be Halloween and the ladies will look ravishing I'm sure. Joining us are THREE new lovelies, Tara, Bruna and Kessie. All individual and stunning, Im sure you will welcome them warmly.
Hard to believe but this we have been partying for over 10 years now.. We have come a long way since then with your support and assistance. We could be forgiven for sitting back and having a party and patting ourselves on the back but sitting back has never been part of us. But that is not our way. Moss & I started LMP with an ambition and we are not finished yet. We now set our sights on the next ten years.
Over the coming weeks, Major things will be happening as we prepare LMP to move into the second decade and look to its, stability, enhancement and, importantly, long term future. Keep looking on site as they will be announced on here and on Twitter. @LMP_London
Stick with us and all will be clear. Its starting with the forum which requires membership to read and the procedure for registration is now in place. Please forgive delay but we want the forum free of spam bots.
All in all, a lot happening, ALL GOOD, so keep coming back.
Look forward to seeing you at a party soon
Hugs & kisses
Lady M x
Ps Please show consideration for neighbours and close the building front door gently upon arriving and leaving. Likewise, please do not hang around the building, especially inside, whilst waiting for entry time. We admit people 15 minutes before the start, no earlier. If you arrive earlier, there are many places near our building where you can grab a coffee.
PPS. Phones are open Monday- Friday 9am til 8pm and Saturdays 9am- 4pm. Sundays, being our only free day, phones are answered as and when.
Friday 31st October 2014 'HALLOWEEN' THEME WEEK : Girls scheduled to party...
|1pm - 3pm
|7 Sexy Babes with a maximum ratio of 2:1
|4pm - 6pm
|7 Sexy Babes with a maximum ratio of 2:1
|7pm - 9pm
|7 Sexy Babes with a maximum ratio of 2:1
Tweeted 31 - 10 : 3:50
Happy Halloween @LMP_London @Birming08406848 😘😘🎃👻 http://t.co/kNrUlCgOYx
Tweeted 30 - 10 : 5:55
Evil Witch is back..Muahahahahaaa 👻🎃 catch me tomorrow putting my spell on everyone who enters @LMP_London Boooo!! http://t.co/BdKEAr35Y0
You can find us on the major social networks, we are pleased to answer any questions on there or of course post on our forums (registration required). If you would like to sign up for our mailing list, please submit your email address below to receive the weekly news letter.


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Tag: cold
DOTS gloves let you use your iPhone even when it's cold
This is pretty brilliant in its own special way. Let's paint the scene -- you're wandering the cold streets of Chicago a few months from now, and you're wondering where the closest pizza place is. You whip out your iPhone to pull up the Google Maps application, but wait -- your hands are covered...
iGlove Multi iPod gloves
We've mentioned the Tavo iPod gloves before, but if you want something a little bulkier - and warmer, from the looks of them, check out the iGlove Multi from Marmot. The iGlove Multi (we're really not sure what the "multi" is supposed to mean) is a pair of fleece gloves that are "Click Wheel...
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text: SAN NICOLAS, PANGASINAN – LEARNING THE LESSONS OF ITS HISTORY By Honorable Victor O. Ramos (Speech of former DENR Secretary Victor O. Ramos before the 2ND San Nicolanians Grand Reunion at the Gold Coast Hotel and Casino, Las Vegas, Nevada, USA on November 10, 2007. In the same occasion, he was conferred an Award as "Most Outstanding San Nicolanian") Significance of this reunion Allow me to first thank my classmate Manuel S. Mejia for the honor of speaking before you tonight. I appreciate this opportunity to meet long lost friends, classmates and old neighbors. Let me also congratulate the organizers for the big turnout. As I looked around, I realized that this event signifies two things: First that we have traveled far and have done well with our lives. When was it when all we wanted was to be able to take the Pantranco and travel to Manila. After a few months in Manila, we wanted to be able to take the jeepney to Quiapo on our own. That would then comprise a milestone in our rural life – that we have made it to the city. Now we are luxuriating in the oasis of excess and entertainment known as Las Vegas. We have arrived! The second significance of this occasion to me is that we are here because we are all the successful products of our small hometown. We have come this far because of our small town values and traits of honesty, hard work, self-sacrifice, thrift, perseverance, caring for family and the love of education. We are a town of migrants Small towns like ours impose strict accountabilities. We are forced to be honest because we have always been accountable to our neighbors. We are afraid to fail because so much is expected of us in a town where everybody knows everybody. So we learned to persevere. Such traits have forged for us a strong character. We are like that lonely tree standing on the hill. Its trunks have been bent but it has survived the storms of its existence. I am sure you have felt like that solitary tree on many occasions as you faced the many challenges as migrants here in America. When things seemed to be desperate 1 and your back was against the wall, you must have realized that you could still summon an extra reservoir of strength. When you have lost everything else, you are still left with that exquisite gift of character that comes from your childhood upbringing in a small town like San Nicolas. From hindsight, we can now look back and see a better outline of our lives. From a distance, we can also now see the forest from the trees. Unlike neighboring towns like Tayug, Sta. Maria and Rosales where large haciendas dominated their landscapes, our town comprised of small landholders and professionals. That's probably one reason why we have always looked outside our town for better opportunities. We are descended from a tradition of mass migrations as portrayed in F. Sionil Jose's epic Rosales novels. Two hundred years ago, our forbears left the hard life of Ilocos to seek new life toward the south. Our founders, the Nicolas Patricio y Mejia clan, came from San Jacinto, one of the first three towns to be established in Pangasinan. In the case of our family, we left Ilocos Norte, settled for a few years in San Juan, La Union, then moved on to Binmaley and finally to San Nicolas. It was a journey that involved four generations. This propensity to seek greener pastures is an indelible heritage. That's why in the 1920s many of the first migrants to Hawaii and California came from our town. They worked on apple orchards and pineapple plantations. One of the legends in the annals of labor unionism in America came from our town. His name was Larry Itliong. Without Larry Itliong, there would not have been a hero like Cesar Chavez for whom a highway is named in California. This was revealed to me by Marshal Ganz, a classmate in Harvard who was a close assistant of Cesar Chavez. It was Itliong who magnanimously offered the leadership of the farm workers union to Chavez. That gesture allowed the two largest ethnic groups, Filipinos and Mexicans, to rally behind one leader. This allowed them to negotiate better wages and workers benefits from the plantation owners. Today, our biggest contributions to America are our doctors, nurses and caregivers. We are proud of their work here. They are showing that we are no longer living primitively on trees. We have produced highly competent and caring health workers. I am glad that the producers of "Desperate Wives" have corrected the misimpression caused by their popular TV show, thanks to pressures exerted by Wesley Rollolazo and company. I am also proud to say that the high caliber of professionals from our town can easily outshine that of neighboring towns. Not only have we produced world-renowned health workers, we have highly respected Cabinet officials, generals, lawyers, accountants, teachers and many other quiet and effective workers in both the public and private sectors. 2 Life as a surging river In the West, life is often portrayed as a vast surging river. It starts from the fecundity of springs high up in the mountains. As the waters join up with the others, they gather force to surge forward as it traverses mountains and valleys before reaching the sea. The story of our town may be expressed in the same metaphor. San Nicolas was one of the first towns to be established in Eastern Pangasinan. When our forbears joined up with the Kalanguyas or the native inhabitants of the Caraballo mountains to establish our town in 1810, they were confronted with one problem after another. The most pressing problems that the pioneers faced were the frequent incursions of outlaws. Here, we should give due credit to the Mejia clan for providing the strong leadership required during our pioneering years. They ruled for the first 100 years up to 1912, led and organized the town folks to eventually subdue the outlaws. After the outlaws came a series of calamities – recurrent floods and earthquakes, two big fires razing the whole town, famine, cholera and small pox epidemics and the two wars – the Philippine-American War and the 2nd World War. We are told that the stories that every generation tells itself define their character as a people. The stories about these life changing events left us stronger and more determined as a people. We have shown that faced with challenges, we have a track record of overcoming every problem that came our way. For this reason, we must never forget to look back and pay homage to those who have served our people well in its history. First, we remember those who stuck their necks out to support Gen. Emilio Aguinaldo when he stopped in Tayug for a few months to gather more forces before traversing the Villa Verde trail to Palanan, Isabela. The American forces of General Funston were pursuing him during the Philippine American War. These katipuneros taught us that no one else could love our country more than our own people. Second, we remember the farmers who joined Pedro Calosa in 1931 to protest the excesses of the landed aristocracy in Tayug town's El Porvenir Hacienda. Calosa gathered his forces in San Nicolas, commandeered a Pantranco bus in Barrio San Roque and drove to the Philippine Constabulary headquarters in Tayug. Calosa was a wily tactician. Before the bus arrived, Calosa sent a beautiful woman to seduce the guard at the Philippine Constabulary camp. So when the rebels arrived, the gate was wide open. The surprise attack allowed them to get all the guns in the armory. Fully armed, they proceeded to the municipio and burned the office that stored the land titles. But reinforcements from the PC headquarters in Dagupan forced them to take refuge in the thick walls of the Catholic Church in Tayug. Calosa managed to escape. Most of the rebels were massacred. But their agrarian protest known as the Colorum Uprising caught the attention of the nation and put our town in the historical map. Third, we remember the guerillas that made life difficult for the Japanese invaders during the Occupation. The largest guerilla force in the province during World War II 3 was based in our town under the generalship of Miguel R. Acosta. History tells us that the Japanese rattled Malaya, Singapore and Indonesia like matchsticks. But they faced their most difficult resistance from the guerillas in the Philippines. Our town became the locus of the war when General Yamashita, the "Tiger of Malaya" and "Butcher of Southeast Asia", followed the path of Aguinaldo half a century earlier. He holed himself up in the Caraballo with the plan to also reach Palanan where he would be picked up by Japanese submarines off the coast of the Pacific Ocean. This plan was frustrated by the delaying tactics of guerillas in Eastern Pangasinan. Because of this blocking action by the guerillas, he was still in Kiangan – far from the Pacific Ocean -- when the Americans arrived. The First Corps of the US Army closed his path by moving to Sta. Fe, Nueva Vizcaya through the Dalton Pass. But it was the 32nd Division of the US Army or the Red Arrow Division that was given the task to capture him by taking the short cut to Kiangan via the Villa Verde trail. The Army Division was called Red Arrow because it had the reputation of piercing every difficult line of defense, starting with the famous Hindenburg Line during the 1st World War in Europe. But the Red Arrow soldiers found that the Yamashita Line of Defense in Villa Verde was the most difficult challenge they have ever faced. The Japanese had the advantage of placing their machine guns on Hill 508 (perhaps in Salacsac) that overlooked the trail. They were practically looking down the throats of the Americans. To appreciate the ferocity of the battles, listen to the story of Pfc. Thomas Atkins, a farm boy from Campobello, South Carolina. On the predawn hours of March 10, 1944, the Japanese ambushed Atkins immediately killing his two comrades. Alone and badly wounded in the leg, Atkins continued to fire back from his small foxhole until he ran out of his 400 rounds of ammunition. So he crawled to his camp to get more ammo. He was not allowed to go back because he was badly wounded. While he was being treated, he noticed that he was being pursued by the enemy. He grabbed a nearby gun and shot them dead. The morning found 45 bodies around Atkins's foxhole. For such bravery, he was given the Congressional Medal of Honor – the highest honor given a soldier by the USA. Red Arrow lost 916 men while the Japanese sacrificed 9,600 of their warriors. The Cabalisian River turned red with the blood of these soldiers. We must remember that where you now reside in America, there was an American boy who shed blood in our town. We give credit to Dr. Mariano Mejia and the other founders of Red Arrow High School for recognizing the bravery of these sons of rural America who made the ultimate sacrifice in our town by perpetuating the name of Red Arrow. I am even more proud of the fact that I am an alumnus of Red Arrow High School. 4 Looking back, giving back While Western culture portrays life as a river, we in the East like to look at life as a tranquil pool. A pebble is thrown on that pool causing a ripple to move in waves to the edge. Then the same wave returns back to the center. This view of life points to the more reflective nature of Asians. We would like to know how the events in our lives have affected others. In the process, we would like to know what lessons we can learn from them. The lesson from our history tells us that whether we like it or not we are connected to the events of years past. The reason why we stand tall today is because we are standing on the shoulders of our old heroes. As beneficiaries of this great heroic tradition, we owe it to ourselves to give back. It is for this reason that I am proud of the many missions that your organizations have done for our town. For instance, your medical missions provided major surgeries that otherwise would not have been afforded by our poor town mates. We also appreciate your backpack projects for the barangay schools, donations in cash and in kind and many other acts of philanthropy. You have given our poor town mates a sense of hope. Very reassuring to them is the feeling that you care. My role today is to remind you about other urgent needs of our poor town. I refer to the dramatic deterioration of public school education in the town. A recent test showed that among the best students, they could only answer correctly 6 out of 10 questions in Math, Science and English. Natividad is a bit higher at 7 out of 10 but still failing. Among the poorer students, they could only answer 3 out of 10 questions. (The same score for both San Nicolas and Natividad.) A recent test also showed that as many as 65% of grade school graduates can read but do not understand what they are reading. Without a good grounding from the start, futures San Nicolanians simply have no chance in this increasingly globalized world. To solve this, we have to invest in better training for the school teachers. Thanks to the donation of the San Roque Multipurpose Dam, a special training is now being conducted. The project will cover a period of three years. The other great need is the lack of available training in livelihood systems. Many prospective workers would need training in skills that could help them find better paying jobs in the Philippines or abroad. Easily employable skills are in great demand, like knowledge of computer software such as Photoshop, auto cad, word processing, spreadsheet and other computer applications. Other skills like Commercial Baking, Advanced Cake Decorating, Western Food Cooking, Basic Nursing, Reflexology and Arts and Crafts would be useful. Communication skills like Composition and Correspondences, Basic Marketing and Salesmanship. It might be a good idea to convert a portion of the Red Arrow High School compound into a learning laboratory for the teaching of such knowledge and skills. 5 With the advances in computer software, it is now possible to teach these courses from where you live here in America. All we need is to organize volunteers from your ranks and the students in San Nicolas. Conclusion In closing, I recall the story of a rich entrepreneur. He was getting old and already past retirement but he has no heirs to take over the business. He decided to select his successor from among his middle and top managers. One day he called all of them to his office and told them his plan to retire and to give the business to one of them. He spread on top of his desk a pile of seeds in varying shapes and sizes. He explained: "Choose a seed, plant them in a pot, nurture it and bring it back to me after three months." They got all excited and chose their seeds very carefully. The following weeks were replete with stories about how robust their seeds have been growing, how beautiful the flowers turned out to be. But for Jim, it was a nightmare. His seed did not germinate whatever he did. He watered, mixed fertilizer, moved the pot in the shade then returned it to a more lighted location. Still nothing happened. The day came for the presentation of their plants. Jim wanted to absent himself to save himself his embarrassment but his wife insisted that he present the pot even without a living plant on it. Reluctantly, he followed his wife's advice. To his horror everybody laughed at him as he placed his lifeless pot together with the fully grown and beautiful plants of his colleagues. The Boss entered the room and noticed the fully grown plants and the solitary lifeless pot. He asked who owned the lifeless pot. Jim stayed at the back and wanted to hide but decided to sheepishly raise his hand. "Come forward," the Boss summoned Jim. To the astonishment of all, the Boss announced that Jim will inherit the business. The Boss explained: "All the seeds that I gave you were boiled long and hard. There was no chance for them to germinate and grow. But Jim was the only honest one to come forward with the truth." The message that I want to leave with you is that our hometown has planted the seeds of honesty and good character in each and every one of us. Let's use them not just to improve our personal wellbeing but, as Loida Lu prayed earlier, to allow the least endowed in our town to have their own chance in the world. Thank you and goodnight. ### 6 7


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mailing list archives
It seems
to me that people like Georgi Guninski while they claim to support full
disclosure obviously
support it for reasons other than the good of the security community.
Without venturing into the dangerous psychological territory of second-guessing
people's motivations, I feel it is time once again to point out that none of
this would be relevant if application developers would do their own security
reviews prior to releasing their software, rather than letting the rest of the
world do it for them, free of charge. Having a large, ridiculously wealthy
corporation call someone 'discourteous' or 'irresponsible' after rushing to
release software that endangers thousands of systems and terabytes of data is
bordering on the comically absurd, or would be if it weren't so needlessly
Perspective, folks. That's what it's all about.
Robert G. Ferrell, CISSP
Who goeth without humor goeth unarmed.
By Date
By Thread


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|By PR Newswire
Article Rating:
|December 28, 2012 07:38 AM EST
LONDON, December 28, 2012 /PRNewswire/ --
Last week the world has seen yet another failed doomsday prediction, but far from this being the preserve of either the Mayans or modern day "preppers", established religions and even esteemed scientists have also had their fair share of failed predictions. However, now we are left wondering what the next big end of world prediction will be.
Numerous, by Kelly Rogers, out now on Amazon Kindle, is a thriller written around the Papal Prophecy, by Ireland's first ever saint, Archbishop Malachy, who correctly predicted each and every pope until the very last, as well as his own death. The 900-year-old manuscript still lies in the Vatican archives.
Modern-day readers may believe that this book has no relevance to our lives today, but think again. St Malachy's prophecy predicts that the final pope will usher forth "The End. When the terrible judge will judge his people." We currently see the penultimate pope, Joesph Ratzinger, in the Vatican and exactly what "The End" will be we can only guess at... But we're sure this is going to be the next big thing in doomsday predictions!
The Modern Day Doomsdayer
Californian preacher Harold Camping took a very public climb-down in May 2011 when his end-of-the-world prediction failed to materialise, after a nationwide billboard and radio advert campaign. This was not Camping's first failed foray into the world of divination; he inaccurately predicted the world would end on the 6th September 1994 and consequently some followers gave up homes, savings and jobs. When the end failed to occur he revised the date to September 29 and then again to October 2.
He said, "I don't have any responsibility. I'm only teaching the Bible. I don't have spiritual rule over anybody… except my wife." We imagine everyone, including his long-suffering wife, will take any further predictions with a liberal pinch of salt.
2000 reasons to not believe
Many luminaries over the centuries predicted 2000 and the end of time, including: Blavatsky, founder of Theosophy; Edgar Cayce, world famous US psychic and healer; Sun Myung Moon, founder of the Unification Church; and even the esteemed and revered Sir Isaac Newton.
This also has to be the least original prophecy in history. At the turn of the first millennium many people expected Christ to return and 'the end' to arrive with him. Our prediction: expect more of the same for the year 3000.
The TV Evangelist turned would-be US president
Ex-Baptist minister and US TV evangelist Pat Robertson said that "God told him the end was coming", but to avoid catastrophe we all needed to "pray real hard". We can only assume that the world did just that as no cataclysm arrived.
Robertson's power of prophecy has also evaded him in his own life; evidently not seeing his total defeat as a Republican presidential candidate in 1988.
False Witness
We all know how tenacious Jehovah Witnesses can be when it comes to door knocking and it seems that they're equally as dogged when it comes to doomsday predictions. They first predicted Armageddon in 1914, when disaster failed to appear they revised their prophecy to 1915, 1918, 1920, 1925, 1941, 1975 and 1994.
No Method in the Madness
Charles Wesley, one of the founders of the Methodist church, predicted the end in 1794, as did the Shakers. Despite his obvious error Charles' brother, John, joined in and predicted that 1836 would be the year of the Great Beast and would herald the beginning of the end.
However, Charles Wesley clearly had his shaky convictions; he begged to be buried in an Anglican not Methodist grave just before his death.
The Millerites were never right
William Miller (founder of the Millerites, now the Seventh Day Adventists) predicted the end would come between March 21, 1843 and March 21, 1844. The dates came and went with nothing occurring so the date was revised to April 18th. Again nothing happened and the date was changed to October 22, 1844. Miller continued to wait for the end until his death in 1849, which certainly was the end for him. However, the modern-day church that Miller founded continues to claim to this day that the date was correct, but as it was an event that occurred in Heaven it went entirely unnoticed by us on the Earthly plane.
The Jupiter Effect
The Jupiter Effect was written in 1974 by two astrophysicists, John Gribben and Stephen Plagemann. Predicted for 10th March 1982 when all nine planets would align and create a gravitational pull that would cause a "huge increase in sunspots, solar, flares, and/or earthquakes". Gribben later claimed it never was a prophecy but a theoretical "what if?" However, people did believe that it was actually going to happen, the credentials of the theorists adding weight to the calculations. And indeed an effect was measured on Earth - a 0.04 millimetre high tide!
Cult Following
Amateur astronomer Chuck Shramek observed a companion object following the Hale-Bopp comet and called a radio show to report his findings. This led to several end-of-the-world theories which spread across the world via the Internet. Many prophecies merely bring about a little embarrassment, but this one truly did herald disaster in the form of The Heaven's Gate cult, who took it as their signal to commit mass suicide in March 1997.
Al Porta's Planetary Portal
Respected meteorologist Albert Porta predicted that on December 17, 1919 the conjunction of six planets would "cause great explosions of flaming gas and eventually engulf the Earth." This prediction led to mob violence and suicides. It proved cataclysmic for Albert; he lost his job as a respected meteorologist and ended up as weatherman on a local paper.
To read the first three chapters of NUMEROUS visit http://www.kellyrogersauthor.com and click portfolio.
Numerous is available on AmazonKindle on Friday 21st December, then Apple iBookstore, Nook, Kobo, Reader, Copia, Gardners Books, Baker and Taylor, eBookPie, etc throughout December 2012 and January 2013. Starting price: £1.25
More information about Numerous is available; a 2-page synopsis, images, interviews and free digital eBook and pre-release PDF formats are available by contacting Lauren Coates at Creative Juices on +44(0)207-193-7057 or e-mail [email protected]
SOURCE Thoughtlab
Explosive growth in connected devices. Enormous amounts of data for collection and analysis. Critical use of data for split-second decision making and actionable information. All three are factors in making the Internet of Things a reality. Yet, any one factor would have an IT organization pondering its infrastructure strategy. How should your organization enhance its IT framework to enable an Internet of Things implementation? In his session at Internet of @ThingsExpo, James Kirkland, Chief Architect for the Internet of Things and Intelligent Systems at Red Hat, will describe how to revoluti...
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SYS-CON Events announced today that Red Hat, the world's leading provider of open source solutions, will exhibit at Internet of @ThingsExpo, which will take place on November 4–6, 2014, at the Santa Clara Convention Center in Santa Clara, CA. Red Hat is the world's leading provider of open source software solutions, using a community-powered approach to reliable and high-performing cloud, Linux, middleware, storage and virtualization technologies. Red Hat also offers award-winning support, training, and consulting services. As the connective hub in a global network of enterprises, partners, a...
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BSQUARE is a global leader of embedded software solutions. We enable smart connected systems at the device level and beyond that millions use every day and provide actionable data solutions for the growing Internet of Things (IoT) market. We empower our world-class customers with our products, services and solutions to achieve innovation and success. For more information, visit www.bsquare.com.
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SYS-CON Events announced today that Matrix.org has been named "Silver Sponsor" of Internet of @ThingsExpo, which will take place on November 4–6, 2014, at the Santa Clara Convention Center in Santa Clara, CA. Matrix is an ambitious new open standard for open, distributed, real-time communication over IP. It defines a new approach for interoperable Instant Messaging and VoIP based on pragmatic HTTP APIs and WebRTC, and provides open source reference implementations to showcase and bootstrap the new standard. Our focus is on simplicity, security, and supporting the fullest feature set.
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How do APIs and IoT relate? The answer is not as simple as merely adding an API on top of a dumb device, but rather about understanding the architectural patterns for implementing an IoT fabric. There are typically two or three trends: Exposing the device to a management framework Exposing that management framework to a business centric logic • Exposing that business layer and data to end users. This last trend is the IoT stack, which involves a new shift in the separation of what stuff happens, where data lives and where the interface lies. For instance, it's a mix of architectural style...
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SYS-CON Events announced today that SOA Software, an API management leader, will exhibit at SYS-CON's 15th International Cloud Expo®, which will take place on November 4–6, 2014, at the Santa Clara Convention Center in Santa Clara, CA. SOA Software is a leading provider of API Management and SOA Governance products that equip business to deliver APIs and SOA together to drive their company to meet its business strategy quickly and effectively. SOA Software's technology helps businesses to accelerate their digital channels with APIs, drive partner adoption, monetize their assets, and achieve a...
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From a software development perspective IoT is about programming "things," about connecting them with each other or integrating them with existing applications. In his session at @ThingsExpo, Yakov Fain, co-founder of Farata Systems and SuranceBay, will show you how small IoT-enabled devices from multiple manufacturers can be integrated into the workflow of an enterprise application. This is a practical demo of building a framework and components in HTML/Java/Mobile technologies to serve as a platform that can integrate new devices as they become available on the market.
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SYS-CON Events announced today that Utimaco will exhibit at SYS-CON's 15th International Cloud Expo®, which will take place on November 4–6, 2014, at the Santa Clara Convention Center in Santa Clara, CA. Utimaco is a leading manufacturer of hardware based security solutions that provide the root of trust to keep cryptographic keys safe, secure critical digital infrastructures and protect high value data assets. Only Utimaco delivers a general-purpose hardware security module (HSM) as a customizable platform to easily integrate into existing software solutions, embed business logic and build s...
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Connected devices are changing the way we go about our everyday life, from wearables to driverless cars, to smart grids and entire industries revolutionizing business opportunities through smart objects, capable of two-way communication. But what happens when objects are given an IP-address, and we rely on that connection, sometimes with our lives? How do we secure those vast data infrastructures and safe-keep the privacy of sensitive information? This session will outline how each and every connected device can uphold a core root of trust via a unique cryptographic signature – a "bir...
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Internet of @ThingsExpo Silicon Valley announced on Thursday its first 12 all-star speakers and sessions for its upcoming event, which will take place November 4-6, 2014, at the Santa Clara Convention Center in California. @ThingsExpo, the first and largest IoT event in the world, debuted at the Javits Center in New York City in June 10-12, 2014 with over 6,000 delegates attending the conference. Among the first 12 announced world class speakers, IBM will present two highly popular IoT sessions, which will take place November 4-6, 2014 at the Santa Clara Convention Center in Santa Clara, Calif...
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Almost everyone sees the potential of Internet of Things but how can businesses truly unlock that potential. The key will be in the ability to discover business insight in the midst of an ocean of Big Data generated from billions of embedded devices via Systems of Discover. Businesses will also need to ensure that they can sustain that insight by leveraging the cloud for global reach, scale and elasticity.
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WebRTC defines no default signaling protocol, causing fragmentation between WebRTC silos. SIP and XMPP provide possibilities, but come with considerable complexity and are not designed for use in a web environment. In his session at Internet of @ThingsExpo, Matthew Hodgson, technical co-founder of the Matrix.org, will discuss how Matrix is a new non-profit Open Source Project that defines both a new HTTP-based standard for VoIP & IM signaling and provides reference implementations.
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