text:
10 Steps to Pick the Right Doctor
Whether you need a primary care doctor or a specialist, these 10 steps will ensure you find the right doctor for you. View Slideshow
Dr. Nicoleau's Experience
Research training, expertise and qualifications
- Geriatric Medicine
Board Certifications
- Geriatric Medicine
- Internal Medicine
Procedures Dr. Nicoleau Performs
Dr. Nicoleau does not have any procedures listed. If you are Dr. Nicoleau and would like to add procedures you perform, please update your free profile.
Conditions Dr. Nicoleau Treats
Dr. Nicoleau does not have any conditions listed. If you are Dr. Nicoleau and would like to add conditions you treat, please update your free profile.
What to Know Before You Go
Background Check for Dr. Nicoleau
1 Malpractice Claim
- Settlement (7/14/2010)
- Amount or Range: Average
- Nature of Complaint: Zip Code or County of Event: Queens County, NY
- State: New York
- No sanctions history found for the years that Healthgrades collects data.
0 Board Actions
- No board actions found for the years that Healthgrades collects data.
Education & Training
Medical School
- Universite Libre De Bruxelles (Ulb), Fac De Med
- Graduated in 1978
Internship Hospital
- Booth Meml Hosp
Residency Hospital
- Booth Meml Hosp
Languages Spoken by Dr. Nicoleau & Staff
- English
- French


text:
Inspections, Compliance, Enforcement, and Criminal Investigations
Omron Healthcare, Inc. 29-Jan-04
Department of Health and Human Services
Public Health Service
Chicago District
January 29, 2004
Mr. Kazuo Saito
Chairman and Chief Executive Officer
Omron Healthcare, Inc.
300 Lakeview Parkway
Vernon Hills, IL 60061
Dear Mr. Saito:
During the inspection of your firm on June 24-26, and 30, and July 7 and 10,
2003, our investigators determined that your firm distributes nebulizers, blood
pressure monitors, thermometers, and stethoscopes. These products are devices
as defined by Section 201 (h) of the Federal Food, Drug, and Cosmetic Act (the
Act) [21 USC 321(h)].
This inspection revealed that these devices are adulterated within the meaning of Section 501(h) of the Act [21 U.S.C. 351(h)], in that the methods used in, or the facilities or controls used for, manufacturing, packing, storage, or installation are not in conformance with the Quality System Regulation, as specified in Title 21, Code of Federal Regulations (CFR), Part 820, as follows:
1. Failure to review, evaluate, and investigate complaints involving failure
of a device to meet its specifications. For example, your firm received complaints
L96184, L96452, and L98550 for Unit Malfunction of the CompAir Elite
Compressor Nebulizer System NE-C21 from lot 025. Letters from complainants state
that the units were used for three months or less. The repair reports identify
defective printed circuit boards that need replacement but do not list a reason
for the replacement. Your firm did not investigate the cause of the printed
circuit board failures. [21 CFR 820.198(c)]
2. Failure to establish and maintain procedures for acceptance of incoming product. For example, your firm did not have written procedures for testing the Battery and DC Auto Adapter Model C21BATKIT upon receipt. The Quality Control Supervisor stated that the unwritten procedure was [redacted] which is the Battery Operation Time listed in the C21BATKIT manual. Inspection Request/Disposition Forms P27564, P28289, and P28368 contain samples that did not meet the [redacted] run time but the samples were not documented as rejected and the lots were approved. [21 CFR 820.80(b)]
3. Failure to establish and maintain procedures for receiving, reviewing, and
evaluating complaints that ensure that all complaints are processed in a uniform
and timely manner. For example, your firms Complaint and Investigation
Handling Procedure, QCOP-045, failed to specify the following:
frequency of complaint threshold reviews,
groups required to attend,
how topics discussed and decisions made will be documented.
For the past two years, the only documented Complaint Threshold Meeting occurred
on 2/27/03. [21 CFR 820.198(a)(1)]
4. Failure to establish and maintain procedures for implementing and corrective and preventive action. For example, Complaint Investigation Report #32, indicates that your firm implemented [redacted] to the CompAir Elite Compressor Nebulizer System NEC21 in late 2001 to correct the following problems:
Low compression due to loosening of the motor shaft screw.
Unit malfunction caused by pressure and heat build up within the Pump Cap pressure plate.
Your firm failed to document a reason for not taking further action on product distributed before implementation of the manufacturing corrections as required by your QCOP-017 Recall Procedure. Since 1/1/03, your firm has received [redacted] complaints of low compression and has replaced [redacted] pressure plates. [21 CFR 820.100(a)]
We have additional concerns regarding your firms complaint handling procedures. For example, your Complaint and Investigation Handling Procedure, QCOP-045, defines the threshold for consideration of investigation as [redacted] by model. Therefore, this procedure does not require your firm to investigate complaints involving failure of a device, labeling, or packaging to meet its specifications, if the complaint rate for a specific model was below [redacted]. This procedure does not comply with 21 CFR 820.198(c), which requires an investigation of all complaints involving the possible failure of a device, labeling, or packaging to meet any of its specifications, unless such investigation has already been performed for a similar complaint and another investigation is not necessary.
This letter is not intended to be an all-inclusive list of deficiencies at
your facility. It is your responsibility to ensure adherence to each requirement
of the Act and regulations. The specific violations noted in this letter and
in the Form FDA-483 issued to you at the close of the inspection may be symptomatic
of serious underlying problems in your firms manufacturing and quality
assurance systems. You are responsible for investigating and determining the
causes of the violations identified by the Food and Drug Administration (FDA).
If the causes are determined to be systems problems, you must promptly initiate
permanent corrective actions.
Federal agencies are advised of the issuance of all Warning Letters about devices
so that they may take this information into account when considering the award
of contracts. No premarket submissions for Class III devices, to which the Quality
System/Good Manufacturing Practice deficiencies are reasonably related, will
be cleared or approved until the violations have been corrected. Additionally,
no requests for Certificates to Foreign Governments will be approved until the
violations related to the subject devices have been corrected and verified.
You should take prompt action to correct these deviations and to establish procedures to prevent their recurrence. Failure to promptly correct these deviations may result in regulatory action without further notice. These actions include, but are not limited to, seizure, injunction, and/or civil penalties.
We acknowledge receipt of your firms response, dated August 27, 2003,
to the Form FDA-483. Although it appears from your response that you are working
toward correcting the deviations noted at your firm, you must adequately implement
and maintain each corrective action to ensure its effectiveness. We will verify
the adequacy of your corrective actions during our next inspection. In order
to facilitate FDA in making the determination that such corrective actions have
been made, you may submit to this office certification by an outside expert
consultant that he/she has conducted an audit of your firms manufacturing
and quality assurance systems relative to the requirements of the Quality System
Regulation (21 CFR Part 820) and verified that you have adequately implemented
the corrective actions promised in your response to the Form FDA-483. Along
with the certification, we request that you also submit a copy of the consultants
report, and certification by you, as the firms Chief Executive Officer,
that you have reviewed the consultants report and that your firm has initiated
or completed all corrections called for in the report.
Please notify this office, in writing, within 15 working days of receipt of this letter, of any additional steps you have taken to correct the noted violations, including an explanation of each step being taken to identify and make corrections to any underlying systems problems necessary to assure that similar violations will not recur. If corrective action cannot be completed within 15 working days, state the reason for the delay and the time within which the corrections will be completed.
Your response should be sent to Michael Lang, Compliance Officer. If you have any questions regarding this letter, please contact Mr. Lang at (312) 596-4225.
Richard Harrison
Acting District Director

subset: commoncrawl


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Ender's Series: Ender Wiggin: The finest general the world could hope to find or breed.
The following Ender's Series titles are listed in order: Ender's Game, Ender In Exile, Speaker for the Dead, Xenocide, Children of the Mind.
Ender's Shadow Series: Parallel storylines to Ender's Game from Bean: Ender's right hand, his strategist, and his friend.
The following Ender's Shadow Series titles are listed in order: Ender's Shadow, Shadow of the Hegemon, Shadow Puppets, Shadow of the Giant, Shadows in Flight.
The First Formic War Series: One hundred years before Ender's Game, the aliens arrived on Earth with fire and death. These are the stories of the First Formic War.
A War of Gifts, First Meetings.
The Authorized Ender Companion: A complete and in-depth encyclopedia of all the persons, places, things, and events in Orson Scott Card's Ender Universe.
The story is interesting and compelling, and the characters are very well written.
I recommend Enders Game to any reader, because Mr. Card is able to make the main character Ender, relate to the reader and make the story seem real.
This is a great book I really liked the character development, you really feel like you know all of them by the end of the book.
An amazing story from an amazing imagination. Unlike any sci-fi story I've ever read and left me needing more of Enders story.Published 18 hours ago by Cavebaby29
Great book. I read this book a few years ago when I was in school and loved it. I purchased it on the Kindle to read again and it is still a great read.Published 20 hours ago by Travis
its a bad novel for kids parents but a kid me just can survie. its a ok. book like batle then reed on.Published 1 day ago by k11
I am an avid reader who loves intellectual thrillers. Too often nowadays, cheap fiction is put in the hands of our youth. Read morePublished 1 day ago by Elizabeth Dixon
Just... Orson tells a very good tale, the only issue falls in time discrepancies between the movie and the book, however, that is to be expected. Read morePublished 2 days ago by Sharon Fletcher
I saw the movie before reading the book. READ THE BOOK. The book is far more interesting and entertaining than the movie. Read morePublished 2 days ago by Dan


text:
Tens of millions of pixels. Nearly 30 projectors. Over 25 team members. 14 screens. One united mission: to deliver the brightest, boldest InfoComm exhibit in company history.
Not an easy feat, to be sure, as Digital Projection has become synonymous with jaw-dropping exhibits. However, a new booth layout, numerous new incredibly bright and powerful projector unveilings, an unprecedented 3 Year Warranty announcement on all projectors worldwide, and so much more made InfoComm 2011 a show to remember.
Never before have DP's dealers had so many options in so many price points. And this is only the beginning of our pragmatic expansion as we bring precision displays to even more applications across the world. Needless to say, it's a great time to be a DP dealer and partner.
Please read on to discover the new products revealed at InfoComm 2011, as well as view photos from the show and download newly updated company literature.
We'd like to thank the dealers, consultants, reps and industry partners that came to visit us at the show. Additionally, we want to extend a special thank-you to our in-booth partners Scalable Displays, NVIDIA Corporation, Mechdyne Corporation, Stewart Filmscreen, Immersive Display Solutions and Show Sage (WatchOut) for their expertise and partnership.
Digital Projection also keeps company with some of the most committed innovators in the Industry, so beyond the array of displays we presented in our booth, DP projectors were hard at work in many partner manufacturers' exhibits, including Crestron, Stewart Filmscreen, Vutec, RP Visual Solutions, Mersive and DNP. It's great to have good partners.
A final thanks to each and every press member that attended our press conference on Thursday morning. Almost 40 press members joined us for coffee, bagels and big news, and we appreciate each and every one of you.
Let us know how we can help you achieve your commercial AV goals in 2011. We'd be glad to help.
Back to Headlines
It takes years to develop, engineer, test and launch a precision projector. Although we strive to create innovative solutions in order to keep our dealers ahead of the curve, it's always nice to receive recognition from the AV community at large. With this in mind, we're pleased to announce that two members of the TITAN series brought home two awards at the recent InfoComm 2011 expo.
With a record number of entries for the R&S New Product Awards this year, the TITAN WUXGA Dual 3D won "Best Video Projection Product 10K Lumen Range."
The second award-winning Digital Projection display involves the most discussed projector launched at InfoComm 2011. DP's brand-new 16,000 lumen TITAN WUXGA Quad 3D received a Commercial Integrator BEST Award for "Best New Projector."
Thank you to everyone that voted for DP's precision projectors in the competitions mentioned above. The recognition only strengthens our resolve to continue delivering "Precision Displays for Every Venue," as well as every application imaginable.
Back to Headlines
DPI announces an unprecedented update to its product line, which will benefit every DPI customer worldwide. Due to the proven reliability and long-term performance of their precision displays, DPI is enhancing its product warranty to provide a full 3 years of parts and labor coverage for projectors and accessories employed in standard use applications*. This major announcement is effective as of June 15th, 2011, and applies to every DPI projector and accessory in delivered after that date, to customers served by Digital Projection International.
Click here to read the rest of the article.
Back to Headlines
New TITAN Quad-3D displays deliver 16,000 lumens and provide 3D, Warp and Blend in SX+, 1080p and WUXGA resolutions. TITAN SX+ Quad-3D, TITAN 1080p Quad-3D and TITAN WUXGA Quad-3D mark pinnacle of compact, 3-Chip display capability.
DPI announces the complete reinterpretation of the advanced 3-chip display with the new TITAN Quad product line. Incredibly compact for its lumen performance, the TITAN Quad platform incorporates DP's active 3D connectivity, advanced image Warp and Blend capabilities, a wide variety of native resolutions, and a host of professional features to suit almost any commercial or staging application imaginable. As efficient as they are capable, the introduction of the TITAN Quad range marks the world's first projectors of this brightness in a chassis with such a small form factor. Furthermore, the new TITAN Quad projectors include DP's exclusive ColorMax, FastFrame and Dual Flash technologies, and now represent the flagship of DPI's TITAN product line, which now incorporates over 30, 3D capable precision displays.
Click here to read the rest of the article.
Back to Headlines
New HIGHlite Cine 660 delivers 8,000 lumens of Warp and Blend at less than $35K MSRP
DPI announces the launch of the new, high-performance HIGHlite Cine 660 displays. This compact dual-lamp, 8,000 lumen platform incorporates image Warp and Blend capabilities, native 1920 x 1080 (1080p) or 1920 x 1200 (WUXGA) resolution, bright, sharp optics and a host of professional features to suit a wide range of commercial applications. Every HIGHlite Cine 660 projector delivers brilliant image fidelity through DPI's expert implementation of Texas Instruments' 3-chip DLP® technology. Conservatively priced for such application-enabling solutions, the HIGHlite Cine 660 series continues DPI's legacy of delivering powerful and efficient displays for every venue.
Click here to read the rest of the article.
Back to Headlines
DPI announces an expansion of the already robust single-chip LED product line with the new M-Vision WUXGA LED. The new WUXGA resolution M-Vision delivers native 1920 x 1200 pixel imagery and over 60,000 hours of LED illumination life. Ideal for critical 24/7 projection applications, as well as any application needing long-life projection systems with unmatched color saturation, lumen maintenance and color stability. Combined with the already established products within the M-Vision Cine LED and dVision LED product lines, the new M-Vision WUXGA LED ensures that Digital Projection International offers the most extensive and capable DLP-based LED product line available today.
Click here to read the rest of the article.
Back to Headlines
DPI announces a major enhancement to their flagship LIGHTNING 3-chip displays. As of InfoComm 2011, every LIGHTNING series projector will include full 3D capability as a standard feature. Delivering between 20,000 and 30,000 lumens, LIGHTNING 3D projectors are available in sx+, 1080p and WUXGA resolutions. With almost 30 distinct 3D models in total, DPI offers both active and passive, full resolution 3D solutions with ample lumens, native resolution and contrast to suit any application. No other company has a comparable product line of precise 3D large screen displays.
Click here to read the rest of the article.
Back to Headlines
DPI announces the launch of the high brightness, high value HIGHlite Cine 330 projector. This compact single lamp 4,500 lumen platform incorporates native 1920 x 1080 (1080p) resolution, bright, sharp optics and plentiful lens shift to suit a wide range of display applications. Additionally compelling, the HIGHlite Cine 330 delivers brilliant image fidelity through DPI's expert implementation of Texas Instruments' 3-chip DLP® technology. Conservatively priced for such an advanced and capable 3-chip DLP display, the HIGHlite Cine 330 continues DPI's legacy of delivering powerful and efficient displays for every venue.
Click here to read the rest of the article.
Back to Headlines
DPI announces the active-3D enabled, 5,500 lumen M-Vision Cine 3D. With over four years of experience manufacturing, distributing and supporting powerful 3D projectors, DPI will unveil this incredibly bright single-chip 3D solution to InfoComm 2011 attendees. Equipped with the same DLP® DarkChip technology featured in DPI's entire product line, the M-Vision Cine 3D delivers immersive 3D imagery for screens up to 14' wide, and powerfully bright 2D imagery for screens 20'+. The M-Vision Cine 3D is priced between $17,995 and $18,495, depending on the lens selected. Both fixed and zoom lens options are available for the M-Vision Cine 3D, allowing for expanded installation flexibility.
Click here to read the rest of the article.
Back to Headlines
Due to popular demand, DPI's 6,000 lumen E-Vision WXGA 600 is now available in white as well as black. The black E-Visions have been shipping for almost a year now, while the new white E-Visions are now in-house and ready to ship. For ordering information, please contact your local DP representative.
Click here to visit the E-Vision description page.
Back to Headlines
Interested in becoming a DP dealer? Looking for insight on a specific application? If you have questions or comments regarding any of our products, please contact your Digital Projection Regional Manager (see below) or our Customer Service department at (770) 420-1350.
US Headquarters:
Chuck Collins
Vice President, Sales
US Headquarters:
George Walter
Vice President, Home Cinema
Pacific Northwest Region:
Dan Benjamin
(WA, OR, AK, Western Id, Western Canada)
Northwest Sales Manager
Northeast Region:
Jeff Schneider
Northeast Sales Manager
Mid-Atlantic Region:
(VA, WV, MD, DC, Eastern NC)
Matt Moscato
Mid-Atlantic Sales Manager
Southeast Region:
(GA, FL, TN, SC, AL, MS, Western NC)
Richard Hill
Southeast Sales Manager
Central Region:
Eric Lardner
Central Sales Manager
Midwest Region:
Brian Blumhardt
Midwest Sales Manager
Pacific Southwest Region:
(Northern CA, Northern NV, WA, OR)
Paul Gomes
Pacific Northwest Sales Manager
Rocky Mountain Region:
Fred Scurti
Rocky Mountain Sales Manager
US Headquarters:
Phil Laney
Director of Simulation and Training
US Headquarters:
Michael Bridwell
Marketing Communications Manager
CEA Line Shows - NYC
June 22 - 25, 2011
CEDIA - Indianapolis, IN
Sept. 7 - 10, 2011
I/ITSEC - Orlando, FL
Nov. 28 - Dec. 1, 2011
DP Contact Information
DP Dealer Login
Commercial AV Product Line
Church Production Magazine
(E-Vision WXGA-600)
Commercial Integrator
(E-Vision WXGA-600)
Simulation & Training Portal
Calculator Toolbox
Total 3D System Portal
DP's Efficiency Portal
DP Press Releases
Recent Tech Articles
DP Jobs Board
Tech Tip Archive
Photo of the Month Archive
Newsletter Archive


text:
$4 99
Moscow Metro has been discontinued
Email me when discounted:
Developer website: 10base-t Interactive
Moscow Metro... With Moscow Metro you get an attractive, modern map of one of the world's great subway networks. You also get individual, detailed views of each line. A simple button press toggles between Russian and English language modes.
- iPhone or iPod touch*Previously available here
Similar SoftwareOpen Comparison
Suggest Other Similar Software


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Now the tastiest carrot-raisin bread ever can be yours to create and enjoy at home with no guilt attached! It comes out of the oven smelling like heaven on earth.
Serve while it's warm, and don't be stingy! The original Mimi's recipe boasts a whopping 481 calories and 27 g of fat for a comparable serving size. This recipe contains only 207 calories per serving and 9 g of fat, without sacrificing any of the original recipe's flavor or texture. This lighter version is also packed with omega-3's, fiber, vitamins and minerals.
Serve this versatile bread as a side dish with a meal, as a complete breakfast, or as a dessert with a dollop of light whipped cream (not included in calorie count.)
Mimi's Caf� Carrot Raisin Bread Light
Whole Wheat Flour, 1.5 cup
Baking Soda, 1 tsp
Baking Powder, 2 tsp
Cinnamon Powder, 2 tsp
Allspice, .25 tsp
Salt, .5 tsp
Canola Oil, .25 cup
Applesauce, unsweetened, .75 cup
Molasses, .25 cup
Water, 6 tbsp
Brown Sugar, .25 cup, packed
Splenda Brown Sugar, 1 cup
Egg, fresh, 1 large
Flax Seed Meal (ground flax), 2 tbsp
Pineapple, canned, .5 cup, crushed (one 8 oz can)
Walnuts, .5 cup pieces or chips
Raisins, .5 cup, packed
Carrots, raw, .5 cup, shredded
1. Sift first 6 ingredients into a mixing bowl.
2. In a separate bowl, whisk together the oil, applesauce, molasses, water, brown sugar, Splenda, egg and flax.
3. Stir the liquid mixture into the flour; mix well.
4. Add the last four ingredients; stir again.
5. Grease and flour a 9-inch square pan.
6. Bake at 350 degrees for about 40 minutes.
Yields 12 servings.
Nutritional Info
Servings Per Recipe: 12
Amount Per Serving
Calories: 207.9
Total Fat: 8.9 g
Cholesterol: 17.7 mg
Sodium: 297.6 mg
Total Carbs: 35.2 g
Dietary Fiber: 3.2 g
Protein: 3.9 g
No shortage of busy days can make even the most organized mom tempted to resort to pre-cooked and packaged meals to solve the dinner dilemma. On days like these, I like to have a few "go-to" meals at my fingertips that are easy to prepare, are nutritious, and that my family will eat!
This is one of our favorites! Handed down from my Norwegian grandmother, to my mom, to me, and now to my grown daughter, the recipe is so good that it has changed little through the generations. In fact, the only real change that has occurred is that we sometimes transfer the roast to a crock pot so that we can leave it alone to simmer all day while we are working or playing, a luxury that my grandmother did not have.
Simmer all day for a savory roast that falls apart when you remove it from the broth. And don't forget to save the leftover broth for a delicious soup or stroghanoff base! The liquid freezes well. I like to pour it into leftover peanut butter jars, which are the right size portions for soup.
Note: Cardamom strength varies. Add a little more or a little less to taste, depending on the purity of the brand that you use.
Savory Fall-Apart Sunday Pot Roast with Potatoes & Carrots
This pot roast will remind you of Sundays sitting around the table at Grandma's house. Simmer slowly to create a lean roast that falls apart (no slicing necessary!)
Cardamom gives it a unique flavor. The broth is lean and tasty, perfect to pour over meat and potatoes in place of gravy. Save leftover broth for a delicious soup base.
Baby Carrots, raw, 40 medium
Olive Oil, 1 1tsp
Flour, white, 1 Tbsp
GARLIC SALT, 1/2 tsp
Cardamom, ground, 1 tsp
Pepper, black, 1 tsp
Lawry's Season Salt, 1/2 tsp
Water, tap, 6 cup
Potato, raw, 6 medium (scrubbed and cut in quarters)
Beef Top Round Roast, 2.5 to 3 lbs
Onions, raw, 2 medium (quartered)
1. Rub raw roast with flour and sprinkle with garlic salt.
2. Place olive oil in a heavy pot and warm over medium-high heat. Add pot roast and brown, turning until all sides are well- browned.
3. Cover with water. Add onions and spices. Bring to a boil and then reduce heat to medium-low. Cover and simmer 4-6 hours.
4. Add potatoes and carrots. Spice to taste. Optionally, add 1 tsp of salt. Cover and simmer 1-2 hours.
5. To serve, remove contents from broth and place in serving dish. Meat should fall apart easily. Serve with broth on the side (in place of gravy.)
Number of Servings: 8
Nutritional Info
Servings Per Recipe: 8
Amount Per Serving
Calories: 399.8
Total Fat: 12.3 g
Cholesterol: 56.3 mg
Sodium: 267.9 mg
Total Carbs: 35.4 g
Dietary Fiber: 5.1 g
Protein: 35.4 g
Although I find them slightly suspicious, I also envy people who don't like chocolate. I am not one of them. I love chocolate. In fact, I would describe myself as a hopeless cause in the grip of a chocolate obsession. The darker, the richer, the smoother, the more layers, the better. There are moments of deep longing and hunger that only really good chocolate will satisfy.
However, since it is no longer acceptable for me to be a slave to the foods that I love, the divine obsession must be controlled. Giving up chocolate altogether is not a decent enough option to even consider, but I am open to trying more healthful chocolate options and practicing portion control for the sake of my health. There is an expression that I like to modify in my head, "Eat less (chocolate) to live longer and eat more (chocolate.")
When the urge to indulge strikes, I head for the kitchen to experiment with my favorite chocolate recipes. The goal is to create an exquisite chocolate experience with a large enough portion size to satisfy, but which also contains a reasonable number of calories. Not an easy task, but it's been fun experimenting!
The recipe below has become one of my favorites. I have served it several times, with rave reviews. It is decadent to serve to guests. And, unless you are like me and love to brag, you don't even have to tell them that it is reduced in fat and calories. They'll never guess!
Chocolate Raspberry Ganache Brownies
Boasting a layer of chewy fudge brownies topped by smooth ganache icing, these rich, decadent brownies will satisfy the taste buds for less than 200 calories each. The original recipe boasted more than 350 calories per bar. These taste just as good, for nearly half the fat and calories. Serve with a scoop of reduced fat vanilla ice cream for an even more delicious treat!
Brownie Mix, Duncan Hines Family -Style Chewy Fudge Brownies
Water, tap, 1/4 cup
Canola Oil, 1/4 cup
Applesauce, unsweetened, 1/4 cup
Egg, fresh, 2 large
Milk, 1%, 1 cup
Semisweet chocolate, 1.25 cup chips (I prefer mini-chips)
Butter, salted, 1 tbsp
Smucker's sugar free red raspberry preserve, 2 tbsp
Sucralose (like Splenda), 1 tbsp
Rum, 1 fl oz
1. Spray the bottom of an 11" x 13" cake pan with cooking oil spray. Preheat oven to 350 degrees.
2. Prepare brownies by blending brownie mix, water, oil, applesauce, eggs and 1/4 C of chocolate chips until well mixed. Pour into pan and cook for 30 minutes, or as directed on brownie mix box. Remove from oven and cool.
3. When brownies are cooled, mix milk, 1 C of chocolate chips, butter, sucralose and rum in a sauce pan. Warm over low heat, stirring often.
4. Place preserves in a microwaveable bowl and heat until melted. Pour through a strainer to remove seeds and add to sauce pan with chocolate mixture.
5. Heat chocolate mixture, stirring until chocolate is completely melted and mixture is smooth. Pour over the top of the prepared brownies. Cover and cool in refrigerator until ganache is set.
6. Slice brownies and serve with vanilla ice cream or place a raspberry on the top of each brownie.
Number of Servings: 24
Nutritional Info
Servings Per Recipe: 24
Amount Per Serving
Calories: 181.5
Total Fat: 8.0 g
Cholesterol: 19.5 mg
Sodium: 14.2 mg
Total Carbs: 26.9 g
Dietary Fiber: 1.4 g
Protein: 2.9 g
Pizza....love that crusty, saucy, cheesy stuff (Yes, I read "Slice..." a blog dedicated to the love of the Italian pie.) When I reference "pizza," I do not mean the stuff that is delivered to your door in 30 minutes, loaded with grease, and light on imagination. I'm talking about artisanal pizza, i.e. the kind made by a pizza artist with homemade crust and inspired topping choices that entice the appetite. My sister is one such pizza artist. Although we often resort to cheese and pepperoni due to the abundance of children that we have between us, her homemade crust recipe is too die for!
I, however, am what my husband calls "ambitiously lazy" when it comes to pizza. I want great pizza that is economical, healthy, and also EASY to prepare at home. The following recipes are the result of my ambitious laziness. Each pie is simple to prepare, out-of-the-ordinary, and will set you back less than 200 calories per slice!
Serve with 136 Calories Caesar Salad for a complete meal. The recipe can be found at recipes.sparkpeople.com/recipe-detail.asp?recipe=
P.S. These pizzas are so simple, that after helping me to prepare them a couple of times, my children can now make them on their own. They prepare the pizza, I throw the salad together, and voila! Dinner is served in less than 30 minutes.
Buono Appetite!
Simple Broccoli Chicken White Pizza
Broccoli, frozen, 1/2 of 10 oz package
2% Mozzarella, 1/2 cup shredded
DiGiorno Reduced Fat Alfredo Sauce - 1 cup
Tyson Grilled Chicken Breast Strips, 6 oz thawed
Boboli 100% Whole Wheat 12" Thin Pizza Crust
Garlic Salt and Seasoned Salt to taste
1. Preheat oven to 350 degrees. Spray a round pizza pan with olive oil cooking spray and sprinkle with garlic salt.
2. Place Boboli on pan. Top with Alfredo sauce, spreading in a circle nearly to the edges.
3. Sprinkle chicken strips with garlic salt and seasoned salt. Break into bite-sized pieces and spread evenly on pizza crust.
4. Spread broccoli and mozzarella cheese evenly on top of pizza. Place in oven and bake 15-20 minutes, until cheese is melted and slightly brown.
5. Slice in 8 pieces and serve with 136 Calorie Caesar Salad.
Number of Servings: 8
Nutritional Info
Servings Per Recipe: 8
Amount Per Serving
Calories: 206.4
Total Fat: 7.3 g
Cholesterol: 28.8 mg
Sodium: 730.5 mg
Total Carbs: 23.6 g
Dietary Fiber: 3.7 g
Protein: 13.0 g
"Healthified" CPK Barbecue Chicken Pizza
Boboli 100% Whole Wheat 12" Thin Pizza Crust
Barbecue Sauce, 3/4 cup
Red Onion, raw, 1/3 medium, sliced
Tyson Grilled Chicken Breast Strips, 6 oz thawed
Smoked Gouda Cheese, 2 oz, sliced into extra-thin rounds
2% Mozzarella, 1/2 cup shredded
Cilantro, fresh, 1 tbsp
1. Preheat oven to 350 degrees. Spray a round pizza pan with olive oil cooking spray and sprinkle with garlic salt.
2. Place Boboli on pan. Top with barbecue sauce, spreading in a circle nearly to the edges.
3. Sprinkle chicken strips with garlic salt and seasoned salt. Break into bite-sized pieces and spread evenly on pizza crust.
4. Spread red onion, cilantro, gouda rounds and mozzarella cheese evenly on top of pizza. Place in oven and bake 15-20 minutes, until cheese is melted and slightly brown.
5. Slice in 8 pieces and serve with 136 Calorie Caesar Salad.
Number of Servings: 8
Nutritional Info
Servings Per Recipe: 8
Amount Per Serving
Calories: 174.3
Total Fat: 5.2 g
Cholesterol: 21.3 mg
Sodium: 523.7 mg
Total Carbs: 21.0 g
Dietary Fiber: 3.5 g
Protein: 11.7 g
I was recently given a leftover ham bone that was intended for my dogs, but being of frugal German stock, I had to make soup first! As a child, I learned from my Opa (Grandfather,) who never wasted anything, to use a ham bone to prepare a delicious soup or stew base. I definitely inherited my love of soups from him.
Soup may seem like a strange choice for a hot July day in Arizona, but I had to use the ham bone before it spoiled and I also had a bag of lentils languishing in the pantry. So, I have prepared the soup and put it in the freezer to serve when the temperature cools down. Can't wait! This is definitely comfort food, and at less than 100 calories per serving, I can enjoy two bowls to warm my tummy on a crisp, autumn night.
BTW...the dogs enjoyed the ham bones when I was done with them. =)
Simple Leftover Hambone, Carrot and Lentil Soup
Hambone or Hamhock
Onions, raw, 1 medium, diced
Baby Carrots, raw, sliced in thirds
Water, tap, 6 cup
Lentils, 2 cup (or 1 lb. bag)
Spinach, fresh, half of 10 oz package
Olive Oil, 1 tsp
Optional Ingredients:
Garlic Salt
Berbere Spice or Curry Powder
Seasoning Salt
1. Warm olive oil is stock pot over medium heat. Add diced onions and sliced carrots. Saute until onions are translucent.
2. Add 3 cups of water and the ham bone to the pot. Bring to a boil. Turn heat down, cover and simmer for 2 or 3 hours.
3. Remove from heat and allow to cool to room temperature. Place pot in refrigerator until the contents are cold.
4. Remove pot from refrigerator. Remove hambone and spoon off the white fat that will collect at the top of the liquid. Discard fat.
5. With fingers, remove meat from ham bone, tearing it into bite-sized pieces. Return meat to the pot and discard the bone.
6. Add 3 cups of water and lentils to pot. Bring to a boil, then reduce heat and simmer 30-60 minutes. Add spices to taste. Do not add salt or garlic salt until the end of the cook time or the lentils may become tough.
7. Stir in spinach and serve. Enjoy!
Number of Servings: 8


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NC25 Chinese, oily monolidder.
Creasity-creasity-crease! The pot version isn't working for me at all... Test driving the NYX HD eyeshadow base w/ the wand style, holding up much better!
I really liked this eye primer for several reasons:
-great packaging
-no irritation/redness/stinging when applying
-can apply makeup minutes after using it
After using this primer my makeup stays on almost all day until i was it off at night. I have used multiple primers from Mac, Too Faced, and Bare Minerals but this is the best one i've found yet.
More reviews by fayedelasflores
I'm reviewing this as not just a shadow base, but also as a concealer. I've got hard-to-match skin, and all concealers look ashy on me, whether they're powder or liquid. Even higher-end products look terrible (ex. Bare Minerals summer bisque.)
I picked this up at my local beauty supply for about $4, intending to use it only as a shadow base. When I realized it matched my skin exactly, I began using it as an undereye concealer, as well as around my nose and on uneven spots. I even use it as a base on the sparse areas of my brows before I fill them in with brow powder.
I really like this product; it moves around easily, so it's very blendable and buildable, and it has the perfect amount of yellow to it for my medium/olive skin. I agree with others that it can crease. My method is to pat in with a fingertip, building up if needed, then immediately set with a powder. I have no creasing issues and my liner and brows stay put all day.
Another plug: I'm a salsa dancer, so I get very sweaty (I know - yuck. Sorry!) I still get the same results through hours of dancing!
The only reason I didn't give it a 5 is that it's in a pot, which I think invites bacteria. It would be great if it was in a squeeze tube with an opening large enough to let the product come out.
2 out of 2 people found this review helpful. Did you? Yes No
It did make my eye shadow 'pop', but it creases. I have very oily eyelids. I also dislike the packaging. I used a brush to get the product out, applied the product with the brush to my eyelids, then smoothed it out with a finger. I won't be purchasing this again. However, when I was desperate, I found that if I applied Porefessional under it, it helped it not crease. Still, that defeats the purpose of it being a less expensive alternative.
I purchased this product from Ulta because I wanted an inexpensive replacement for my urban decay primer. I had heard good things about this and had seen it getting some love on youtube. I like the nyx jumbo pencils and figured this would be similar in different packaging. I hate this as a base. I don't think my lids are exceptionally oily but my eyeshadow would fade like mad throughout the day - from bright to muddy. I know some reviewers are pointing out that this is, after all, a base and should be used over primer, but I can use my maybelline colour tattoos and the NYX jumbo pencils without a primer and the colour holds fine. Although I did experience fading I had no troubles with creasing. This product is very thick consistency which I wan't crazy about and the packaging wasn't the best either. I kept having to dip my fingers in and ended up with more product under my nails than on my finger. I wanted to love this, but It just isn't a great base and caused some supreme fading.
The only thing that kept me from giving this product a 1 is that I found an alternative use for it. The consistency reminds me a lot of mac studio finish concealer (I've never tried this concealer so I can't compare) so I tried sweeping it under my eyes for some coverage. It works pretty well! It's opaque and delivered some nice full coverage over my dark circles. Since it did not match my skin at all I had to blend it out quite a bit and layer some foundation over it. However, this did not work on the oiler parts of my skin like my nose, where it came off almost immediately and in patches. I am not thrilled with the overall performance of this product and don't think I would repurchase again simply for the use as an undereye concealer.
More reviews by hopelesschocolate
I wanted a base and I got a base because it said base on it! And I really like this product! I didn't have any problems with creasing but if you have got oily eyelids you will need to where a primer underneath. This definetly did make my eyeshadows cling, be more true to colour and stay, which was all I expected. I use this everyday and its a PERFECT dupe for MAC Painterly just much cheaper. After about a year of using this I am close to pan and I have loved this since the beginning! I would recommend this and next time I stop by NYX I wIll get this in the other two shades!
1 out of 1 people found this review helpful. Did you? Yes No
Got this very cheap $4.00 during the NYX 40% off sale at Ulta. I have been wanting to buy MAC's Painterly- which I loved and ran out of, over a year ago. I then started using Laura Mercier eye basics in wheat, which I still like, but wish it had more coverage to even out the eyelid. But now I won't waste money on Painterly- because this does the same thing. Love it. I don't have oily lids, so I don't have a creasing problem. This does keep the color from fading.
4 out of 4 people found this review helpful. Did you? Yes No
Many posters have said "This is a base, it's not a primer!" but here is the product description straight off the NYX website:
"Maximize the intensity, longevity and unashamed brilliance of your eye shadow statements with our eye shadow primer pots."
That is why I bought this product. Because it is described as a primer on their website and that's where I first saw it and decided to try it.
This works horribly as a primer. It creases so quickly I may as well not be wearing primer. The shade is fine, but what good is it if it won't stay on? I don't have a problem with uneven tone on my lid, so this product is pointless to me. I have found it works better as a concealer. But I didn't want a concealer. So although I can use it for something else so it's not a complete waste of money that's really its only saving grace.
I love this. It really is a super high quality inexpensive product! This is a BASE, not a primer, you use this over your primer to even out your lids and help colors stand out better or just to even out the veins in your lids :) I am an NC15-NC20 and this isn't too dark for me at all, it blends in very well with my skintone. It absolutely does not crease. I use this when I don't feel like wearing eyeshadow and I am doing a cat eye, it stays put and it really makes my eyes look so much more clean and awake. I also use this on my lips before lipstick! It really helps my lipstick stay put and it doesn't bleed! It also lasts longer and isn't drying at all. Overall, a very versatile high quality base that I love and I can see it lasting forever!
3 out of 3 people found this review helpful. Did you? Yes No
I love this stuff. It works well as both a primer and base, in my opinion. First, I apply a bit of my face primer (L'Oreal Studio) on my eyelids, and then dab and blend this over it. Works like a charm for me!
1 out of 1 people found this review helpful. Did you? Yes No


text:
Search for Virtual Human Resources Internships
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Human Resources Internship - TTH (The Talent Heroes) seeks an HR Intern that will source, interview, and match strong candidates with open positions. Candidates should possess a strong sense of urgenc…
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Local nonprofit is seeking an HR Intern to assist with the daily operational functions. Internship requires at least 16 hours per week. The HR Admin Intern will assist with volunteer recruitment, coor…
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Human resources intern to manage new intern positions and applications. Cozart Records Inc has 20 intern positions to fill. We need a human resource intern for our intern program that includes 20 new …
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Position: Virtual Human Resources Internship Robert Braathe Enterprises Human Resources Internship Team. Internship for credit and/or resume building Summary: As an Human Resources Intern at Braathe E…
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For related articles and more information, please visit OCA's All About Organics page.
As I was watering the garden this morning, and carefully inspecting the plants, I noticed the first signs of aphids in the peppers! Given the mild winter, I fear that we may have trouble with pests this year - and that's just the reality of growing your own. While there are many, many commercially-prepared products that sit on the shelves of my local nursery I am committed to natural gardening (and saving money); therefore, I have learned how to make my own organic insecticides using the contents of my kitchen!
Give these simple recipes a go if you find an unwanted insects crawlin' around your precious plants.
Homemade All-Purpose Insecticide Spray
The Ingredients
15 cloves garlic 1 onion 3 cayenne peppers (or 3 jalapeno peppers or 1 tablespoon cayenne powder) 1/2 teaspoon liquid castile soap (fragrance free) 4 cups warm water
1. In a blender combine the water, garlic, onion, and peppers and puree. 2. Pour the mixture into a glass jar, secure the lid, and steep for 6-24 hours on the counter. 3. Strain through a cheesecloth, then add the liquid castile soap and mix well. 4. Load the mixture into a spray bottle and you're good to go.
To Use
I love this recipe! Try it on a host of pests in your garden and feel free to adjust it as needed with other insect repellent herbs. Spray the tops and bottoms of the leaves, thoroughly coating them. Store this mixture in the fridge and if it is strained well, it should keep for at least 1-2 months. Note: Be sure to test a patch prior to spraying the entire plant. Take care not to get this on your skin or in your eyes, the cayenne pepper will burn.
In the Garden: How to Make Your Own Homemade Organic Insecticides and Pesticides
By Andrea
Occupy Monsanto, April 11, 2011
Straight to the Source


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SAAAbbreviation of System Application Architecture, a set of architecture standards developed by IBM for program, user, and communications interfaces on various IBM platforms. The main components are:
SAA standards were first introduced in the late 1980s. Implementing these standards allows programmers to develop software that is consistent across differing platforms and operating systems.
Experts believe that Apple Pay and other competitive payment systems will be far more secure than cards, even cards equipped with EMV chips. Read More »Internet of Things Shaping IT's Future
To make the IoT both work and pay off, IT is juggling upgrading and building app-centric networks, mapping out new data center architectures and... Read More »What You Don't Read Can Hurt You
Does this sound familiar? An online service promises to help your small business cut costs, increase productivity, make your coffee and walk your... Read More »
The trend for the past two years has been for shoppers to spend more online during the holiday season. How do you typically shop for holiday... Read More »How to Create a Desktop Shortcut to a Website
This Webopedia guide will show you how to create a desktop shortcut to a website using Firefox, Chrome or Internet Explorer (IE). Read More »Flash Data Storage Vendor Trends
Although it is almost impossible to keep up with the pace of ongoing product releases, here are three recent highlights in the flash data storage... Read More »
Stay up to date on the latest developments in Internet terminology with a free weekly newsletter from Webopedia. Join to subscribe now.
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Datamation Hangouts with Tech ExpertsWatch Datamation's editor James Maguire moderate roundtable discussions with tech experts from companies such as Accenture, Dell, Blue Jeans Network, Microsoft and more »


text:
8 Dangerous Toys From Years Past
By Chris Lane
Doctor Who: The New Doctor Reviewed
By Jef With One F
By Chris Lane
By Olivia Flores Alvarez
By Angelica Leicht
Comicpalooza's Grand Resurrection
By Jef Rouner
Dumb Reasons to Hate Presidents
By Jef With One F
By Jef With One F
The Ballad of Emmett Till The brutal murder by two white men of 14-year old Emmett Till, an African-American, was a pivotal moment in America's Civil Rights movement, and this family chronicle captures the joy in his brief life and the inconsolable tragedy of his death. The simple set includes a screening area for slide projections which vividly remind us that this is1955 in the South, place us in a car on a dirt road, and allow us to witness, in blood-red silhouette, the murder itself. The five brilliant actors play multiple roles (though Joseph "JoeP" Palmore plays only Emmett himself), creating humor, poignancy, a sense of foreboding and the steely acceptance that led to an open casket. The women are Lee Waddell and Rachel Hemphill Dickson, and the men are Broderick "Brod J" Jones and Kendrick "Kay" Brown, and all are consummate actors. Palmore as Emmett emanates youthful brashness and spontaneity, an openness to adventure and a fierce pride in his carefully brushed white bucks, and we learn to like and admire him in a series of scenes that portray his life in South Chicago and in Mississippi visiting relatives. Emmett innocently steps "out of line" from the viewpoint of Mississippi racists, and events unfold not unlike a Greek tragedy. The emotional power of this work, which has garnered multiple awards, is staggering, and playwright Ifa Bayeza has shown remarkable skill in condensing a powerful story into a tale so intimate and enthralling, directed by Elizabeth Van Dyke with flawless taste and impressive compassion. A powerful human drama captures the rich, loving life of a family as it experiences the tragic loss of its son, in a beautifully crafted play with inspired acting and direction. This is must-see theater, with a compelling, universal story that will engage the hearts of everyone. Through February 26. Ensemble Theatre, 3535 Main, 713-520-1269. — JJT
The Drunken City Three gals and three guys, late twenties, meet by chance on the streets of New York in the wee hours of the morning after a night of drinking, and seek to negotiate the shoals of relationships. Playwright Adam Bock has taken a risk putting three tipsy ladies on stage. Melissa is bossy and judgmental, and Avery K. Twitchell-Heyne brings her to life. Linda (Faith Shapiro) is more easygoing and enjoys her drinks a little too much. Marnie (Elena White) is celebrating her bachelorette party prior to marrying Gary, about whom she is having second thoughts. Enter Eddie (Aaron Tallman), an enthusiastic, tap-dancing youth who's had more than a few but holds it well; he is joined by buddy Frank (Nicholas Riggall), tall, handsome and carrying a torch for his ex. Frank and Marnie develop an instant rapport, and when they kiss, the City tilts — scenic and projection designer Matthew Schlief makes this delightfully possible. The girls work at the Sunshine Bakery, owned by Bob (Matt Banks), who enters midway in the play. In a prologue, the ladies show off engagement rings, and in a longer epilogue, issues are resolved and hangovers nursed, but the main event is the chance meeting in Manhattan. The comedy has charm, authenticity and humor. A few perceptions rise to the level of insights, and it ends with a prolonged and endearing curtain call. Director Justin Doran has turned a highly contemporary script into an interesting comedic romp, a lighthearted look at the young and their search for satisfying relationships. Combined with some wonderful special effects, solid acting and excellent direction, it makes for an amusing 85 minutes of comedy. Through February 11. Hamman Hall, Rice University, 6100 Main, Rice Blvd., 713-348-7529. — JJT
La Traviata Giuseppe Verdi's operatic masterpiece about life and love in the demimonde of 19th-century Paris, while tastefully sung in HGO's production, never fires up the necessary abandon nor catches the great passion needed to set this work aflame. Borrowed from Lyric Opera of Chicago, the production is no beauty, one of veteran stage designer Desmond Heeley's off works. Faded and musty-colored, it looks covered in dust. We're supposed to be inside Violetta's fevered dream. We know this because during Verdi's ethereal prelude, Violetta, on her deathbed divan, is haunted by her ghostly doppelganger. Whenever Violetta is wracked by coughs or stricken by some fatal premonition, she's plagued by this ghost lady holding out a camellia blossom. This is mighty ineffective. Meanwhile, the chorus is doing the slo-mo boogie in the background like bad Fellini outtakes. Aren't we degenerate, they hiss. See us writhe. Coming up through the ranks of HGO's studio program, soprano Albina Shagimuratova, like mezzo Joyce DiDonato, is a success story and house favorite. A natural coloratura, she can blaze through signature roles and toss off high Fs with flawless technique. There's no denying the beauty of her voice, even though its color hardly varies. But as an actress who's supposed to draw a dramatic character, she's a bit of a dull pencil. Verdi demands a complete person. A prodigious voice wows us, but Violetta must move us. Violetta's lover Alfredo fares better. Tenor Bryan Hymel was thrown into this drab production a little over a week ago when tenor David Lomeli fell ill. Hymel has done a tremendous job; Brad Shelton will take over for the show's final performances. Hymel has a clean, open sound, a real throwback to the voices of the '50s, like Mario Del Monaco. He sings like a real guy. Verdi and librettist Francesco Piave fashioned Alexandre Dumas's tale into a classic triangle. Violetta is the apex, and Alfredo and his father Germont share the base. It's Germont who, as bastion of middle-class morality, sets the plot in motion by convincing Violetta to give up Alfredo. While baritone Giovanni Meoni is always deeply expressive, especially in the lilting barcarole "Di Provenza," he still seems a decade too young to be Hymel's father. Verdi's masterpiece as presented by HGO, while not definitive, is worthy of attention. It's still Verdi, after all, and that's singing a mouthful. Through February 12. Wortham Theater Center, 500 Texas, 713-237-1439. — DLG


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Customer Reviews
Items 1-2 of 2 total
1 person found the following review helpful
Posted by Reviewer1045127 on Apr 19, 2011
Purchased at iHerb
My dogs generally aren't very smelly, so I was just hoping for something with a nice light scent to make them (and their bedding) extra fresh and clean. This is NOT it. It pretty much smells like straight vinegar, which is rather unpleasant. I may keep it in the car for if they get extremely dirty while hiking or something similar, but definitely not something I would recommend.
注意: iHerb对此评论中含有的医疗性声称不负任何责任。 免责声明
Totally disappointing
1 person found the following review helpful
Posted by Reviewer2214567 on Jun 06, 2011
Purchased at iHerb
My dog doesn't like baths so I wanted something for in between; this sounded like just the thing, but it wasn't it. You can't even smell the essential oils, which tells me there isn't much in there. It smells like vinegar and made the dog sneeze and cough. I don't intend to use it on him again but added some cedarwood essential oil and will use it for bug repellent!
Items 1-2 of 2 total


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Thank you for your interest in Clark State. If you'd like to receive an admissions packet, complete the Request Information by clicking on the link above. If you have any questions, call the Admissions Office at 937.328.6028.
If you've requested information, you'll receive the packet in the mail soon. Are you ready to get started now? Follow these easy steps to become a Clark State student.
Note: This site works best in Mozilla Firefox, Google Chrome and Internet Explorer 9 and above. If you are using Internet Explorer 8, you may experience difficulties in completing the online forms.
1. Apply online now!
2. Apply for financial aid by completing a FAFSA.
3. Submit your official final high school transcript after you've graduated or your GED transcript.
4. Take the placement tests or send transcripts if you already have college credit.
5. Register for a New Student Orientation.
6. Attend New Student Orientation and register for your classes.


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Product NotesView All Random House Books for Young Readers View All Toddler
|Hokey Pokey Elmo
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Comments about Hokey Pokey Elmo:
My two year old and I read everyday, so we have tons of books. She loves anything with Elmo, so this is a favorite. We learn a little about body parts, so it has some educational purpose to it. (Aside from reading in itself being educational)
Makes a great stocking stuffer for a toddler.


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Are personal tastes learned or inherent?
- Mr Taster May 27, 2009 12:59 PM
Discussion here:
Mr Taster
I believe both. My grandfather did not like tomatoes. My mom does not like tomatoes. I do not like them. I have never mentioned this to my children as I do not want to cause them to dislike anything simply because I do. Upon both of their first tastes of tomato (which they expected to like because it was so pretty), they spat it out like vile poison. However, there are quite a few foods that they like that I don't and vice versa.
I dislike very few hardly any foods. My son growing up until teenage ate everything. Then friends got in the way. He started eating what they liked. They thought he was wierd for liking things that they didn't. Then late high school and college he started to go back to liking things again, Now, he pretty much will eat most or at least try it. He still has a few issues.
I think kids learn from adults. Some things may be inherent but I have a hard time believing that. I think they learn by example, family, friends, and peers. If a parent doesn't cook with tomatoes or any specific item how can they experience them, learn to like or just even taste them.
My friend didn't like fish so she never cooked it. Her kids all five, wouldn't eat it growing up because Mom didn't never cooked it. And they don't like it even though I don't think they ever tried REAL fish. They are 20, 18, 16, and 12. Sad.
re: kchurchill5
I can't agree. I wasn't raised by my non-tomato liking mom and didn't know she didn't like them until I was an adult. I was raised on a farm and served tomatoes probably every day during the summers. I have tried them several times throughout my life. I do not like them. There are, however, several foods that I "disliked" as a child that are now favorites. Also, I am adamant about not passing my dislikes onto my children. I do feel that they handicap my food experience and I don't want that for them. I'm ok with letting them know my dislikes if they're not good for us (like banana candy or onion rings). But my husband and I like different things and buy different things. There are often tomatoes in my house. My children have tried them every summer, fresh off the vine even. What could possibly seem more enticing than a lovely red cherry tomato picked and eaten out of hand? Same reaction every time. However, there are not often fresh crab legs (I live in the midwest) or hot dogs or the afore mentioned onion rings in my house and my children adore those. And my eldest son won't eat red meat or condiments, sauces or gravies. Believe me, there's no way I caused those aversions. I don't force my children to eat what they dislike, but I don't coddle them with different or extra meals either. This may seem a little rantish, but I get annoyed by the inference that parents cause all their childrens' food issues. My children enjoy a healthful and varied diet, which I spend a great deal of time, money and energy making as fun and adventurous as possible, including growing and picking our own fruits and veggies, shopping farmers markets and gourmet shops together, cooking together, trying local specialties when travelling, and reading together about the foods of places beyond our scope. The fact that my son will not eat beef or tomatoes does not make me a bad parent nor him a bad child.
re: silvergirl
Don't get me wrong. There are some people that just don't like some things. I think a lot has to do with up bringing but that isn't 100% and I agree to that. I'm just saying I think more and more in todays lives, picky eaters come from up bringing or their experience with different foods. That doesn't mean some people don't like some things regardless. My son hates onions. Go figure.
I didn't mean that makes you a bad parent or child, just making the point that todays society I think plays a big part why kids today don't experience as many foods as they should.
re: kchurchill5
I guess I'm a little sensitive to this subject because my kids have a reputation as picky eaters. They won't eat vegetables cooked to mush, spaghetti sauce out of a jar, pasta out of a can, macaroni and cheese out of a box, fruit out of a can, that sort of thing. They expect grilled cheese to be actual cheese on actual bread cooked with real butter or olive oil. They expect their pasta to be cooked al dente. They prefer Greek yogurt. I guess we're talking about somewhat different things, I just get tired of hearing my children being denigrated because they won't mindlessly eat spaghettios and fruit cocktail.
re: silvergirl
Wow silvergirl, that's incredible. How did you raise your kids to actually crave well cooked, real food? I don't have any kids, and one of the things most terrifying to me is that someday if my wife and I do have kids, we'll be forced to default into the chicken nuggets/fake mac & cheese/spaghettios mode. The lure of TV advertising is seductive... as a kid, I still consciously remember craving all this stuff simply because it was exciting to watch and thinking, for example, that chefboyardee ravioli really didn't taste good... but the commercials made me think that I must be missing something, because those people on TV are enjoying it, and so do my friends. There's a point where I grew up, but not until I was an adult, where I slowly shed my old habits and realized how important real food is.
Mr Taster
re: Mr Taster
Mr. Taster, just don't give the kids that option. You buy the groceries and prepare the food.
re: Passadumkeg
But they will eat the crap at their friend's houses, eat USDA-low grade school lunches (also with their friends), etc. The problem is that this bad kid's food culture is reinforced through pretty intense peer pressure, which is driven by advertising. Denying the stuff makes it all the more appealing. I'm reminded of a friend of mine in grade school whose parents refused to buy a TV. Guess what the only thing he wanted to do when he came over to my house was?
Mr Taster
re: Mr Taster
My grandson (7) is a good eater preferring "good" food to junk, but when he started school he noticed all the other kids bringing lunchables, and junk like that, while he went with a salad, crackers and fruit. He started pestering his mom for the junk stuff, so once in a blue moon her might get one. It's enough to satisfy him, but I don't think he really likes them that much. His little sister (3) begged for one when I took her to the grocery store, so I got one that had ham, cheese and crackers with something else . . . don't remember. When I gave it to her for lunch she was very disappointed! She didn't like any of it. All I could think was "good girl!"
re: danhole
The same thing happened to my son last summer. My neice cajoled my dad into buying them both a pizza lunchable. My son didn't eat it.
re: Mr Taster
We raised 5, they thought school lunches were junk and were exposed to friends home food, of course. They did prefer Dad's lunches and their friends at school asked if I would make them sandwiches too. All survived and are adult hounds, 19-30. Have faith and relax.
re: Mr Taster
It's true that my kids are small and haven't been out in the nasty old world much yet, but you just serve them good food and explain nutrition to them (kids are smarter and more interested than people give them credit for), that in order to be healthy and fit and to have lots and lots of energy for playing, they need healthy fuel to run on. And explain how advertising works, that some big corporate empire is trying to entice them into handing over their money. However, I don't restrict them. Nothing is off limits. I don't want to turn chips into the holy grail or anything. Think about it, if you'd spent most of your life trying different cheeses, being allowed to choose which you wanted, would you want to eat the processed stuff? And if you haven't had it for 20 years or so, go try some canned ravioli or hamburger helper. Or a loaf of white bread. Does it taste good? No. My boys do occasionally ask why we don't get a particular product, generally a sugary drink and I tell them it's not an every day food, that we can get it for our next party. I do worry about what Pikawicca mentions below though. I don't want them to be ill-mannered. Generally, I just lie and tell people that they're not good eaters. Luckily, they're thin and it's believable. (And hopefully, my host is gracious enough to not be offended by or judgmental of the eating habits of a 2 and 5 year old, especially since my kids are generally better behaved than average [probably due to their diet (insert Sam's grinning icon here)]) It'll be interesting to see how this plays out as they get older though. I'm hoping they don't call them "formative years" for nothing. But I may yet end up with a pantry full of cheeze whiz and pop tarts.
*This ended up in slightly the wrong spot - it is meant as a reply to Mr. Taster.
re: silvergirl
Hey, no bragging allowed.
[insert sideways grinning moron icon here to indicate making a joke]
re: silvergirl
I understand your point but I think you are in the minority, but it is a great think what you have done. I always cooked well, and until school ... everything was good. School and peers changed everything, TV, Ads, etc. I prepared everything fresh but it didn't matter, he went hungry and then traded with kids at school and ate junk food. Parents don't give kids enough credit how manipulative and deceptive they are and what really happens.
Remember I am not for this but it happens, I just learned to live with it and let them go through the phase but always cooking good at home and hoping some of it sunk in. But in highschool, taking lunch just doesn't happen so they buy. JUNK ... After that college, good luck. All you can do is try.
re: silvergirl
If you've raised your kids to be so inflexible about food that they will turn up their noses at food offered to them at a friend's house, you certainly don't fit my definition of a "good" parent. My mom was a great from-scratch cook, but we were raised to be well-mannered and respectful guests. I ate many a dreadful meal at friends' houses, but I always smiled and said "thank you." I love great food, but it's not the most important thing in my life.
re: pikawicca
The problem is a very human, social one rather than a problem as it specifically relates to food.
I was in Vietnam 2 years ago and a very friendly old man (who kept saying "America #1!" and knew nothing else in English) insisted on sharing his hard boiled egg with me. The problem? There was a duck fetus still inside. I declined, explaining in extremely broken Vietnamese "duck fetus is for Vietnamese mouths. I have an American mouth." Am I now a rude, picky eater because I won't eat the duck fetus that this man so clearly enjoys? (For the curious-- yes, they do have feathers and beaks). I didn't make him feel strange or say it was disgusting, but I also didn't take a bite... just like I wouldn't want my kids to take a bite of some chemically processed goop-in-a-can, even if it were offered by friends. Oddly enough, I'd hazard a guess that the duck fetus is better for overall health than all the chemicals loaded into those processed cans.
Of course I can't stand the vegetarians, for example, who say "Oh gross, I can't eat that", making sure that everyone at the table knows what a terrible thing they're doing to their bodies and the world by eating meat. But I also wouldn't expect a vegetarian to eat the meat dishes that I prepared. And I certainly can't deal with the eating habits neurotic skinny actor types which plague the city of angels where I live. They're great at letting you know why their food is better than yours.
But that brings up a good point.... despite the annoyance and profound rudeness of having someone insult the food you're eating, isn't some food inherently better than others? And how do you define "better"? If you were a kid turning down one of these bad foods while everyone around you is enjoying them, particularly in a family situation where you've been invited to dinner and the whole family, parents included, are eating crap food and offering the same to their own children, certainly this does a great deal to undermine the healthy-minded parent's authority in the child's mind. ("If Mikey's 400 lb mother serves him deep fried oscar meyer hot dogs in twinkie buns for dinner, then why can't we???")
Mr Taster
re: Mr Taster
Yours is a classic "straw man" argument. I'm not talking about fetal ducks in distant lands, but typical fare in many households in OUR OWN culture. Yeah, if my kid is offered Kraft Mac and Cheese at Little Johnny's house, I expect him to eat it. Just don't ask for it at home!
re: pikawicca
Pikawicca, it sounds as if you're saying that there are no foods commonly eaten in our culture which some might find disgusting. Fetal ducks in distant lands are just as unappetizing as canned meat to some.
But all this is really a distraction from the actual issue at hand. The real question is how does one react to genuine hospitality (whether it's in Louisiana, New York, Mumbai or Ha Noi) that we cannot or will not appreciate or eat for cultural, political, socio-economic, aesthetic reasons, etc.
As I see it, in these situations you have 3 options:
1. You could choke down the terrible home cooking/fetal duck/canned meat and hope for the best (which seems to be your default choice, pikawicca)
2. You could turn your nose up at it and complain loudly.
3. You could politely decline with a smile.
Decent people will not pick option 2. Your personal judgment will guide you the rest of the way.
Mr Taster
re: Mr Taster
But, but, Mr Taster, how can you be Mr taster and not taste balut? Balut tastes good, Mr Taster, taste some if you get another chance.
[insert sideways grinning moron icon ...]
re: Sam Fujisaka
Hey, Sam, Have to confess that I've never tasted that corn fungus thing that folks eat south of the border. Is it tasty, or would it seem weird to a gringa?
re: pikawicca
I'm a gringa, and really enjoy huitlacoche. At home, I make quesadillas with it. My husband usually buys cans of it online.
re: pikawicca
Huitlacoche is good! If you like good cheeses and truffles, you'd probably like huitlacoche.
re: Sam Fujisaka
With recs from you and MM, I will gird my loins and procure and try some. Is one brand better than others?
re: pikawicca
Really, it's just mushrooms, you'll be fine. My husband is in the Dominican Republic this weekend, but I'll try to find out which brand he ordered!
re: MMRuth
Thanks, MM!
re: pikawicca
That's funny. I never knew that huitlacoche came with brands. Is it canned or dried or? I've just had it cooked fro me in Mexico in good restaurant dishes; and I've used huitlacoche from the markets in Mexico in creamy pasta dishes and in omelettes (dishes that my Mexican friends said that they loved - albeit ...?).
re: Sam Fujisaka
I think that the only way I'll ever find this in mid-western U.S. is in a can. Will this be disgusting, versus "fresh?" Although this doesn't really sound like a "fresh" product. I don't have a clue. Any Hounds who eat this stuff here in the U.S.?
re: pikawicca
pika, go for it. Give it a try! Report back, please!
re: pikawicca
I've never found it fresh in Manhattan, though I've not looked in Mexican areas of NYC. I have had it fresh though in local restaurants. That said, the stuff in the can is pretty damn good - we went through four cans of it quite quickly. Once I have the brand for you, I'll post back.
re: MMRuth
Thanks, MM, and please tell me what you do with it.
re: pikawicca
Will do!
re: Sam Fujisaka
Does my handle imply to you that I should taste everything my tongue can reach? If so, I'm I am bound to disappoint you.
As for the hot vit lon (it's not called "balut" in Vietnam) I just couldn't get past the rather strong funk of amniotic fluid and such that billows out when you crack it open. Same reason I couldn't eat the stewed silkwork larvae in Korea... the smell of it hits some primal auto-reject button in the back of my brain. But somehow I knocked down the stinky tofu barrier in Taiwan and can power it down without flinching, and I've come to actually enjoy it. (mind you, I did have a very strong initial urge to vomit the first time I smelled it).
Mr Taster
re: Mr Taster
Used "balut" because it is more familiar to people on these boards. Actually, balut, durian, silkworms, and stinky tofu are "refusable". People know that not everyone will be a fan, even in their own respective cultures.
On the other hand, I worked with small poor farmers all over south and SE Asia for 16 years and never refused any offering. Although I don't really like sun dried pig fat and yak butter tea, I've politely consumed both because both are culturally not "refusable".
re: Sam Fujisaka
I think whether or not a local person in these areas would consider something "refusable" without being offended would depend entirely on that person's worldview.
Certainly this wouldn't be the case with everyone, but how would a poor dirt farmer in the outer reaches of Cambodia have any idea what you and I would find objectionable? It is my experience in interacting with local people that their worldview is often even limited to their own village. Even in a more developed country like Vietnam, it wouldn't be unusual for a person in one very local town to have never visited the town next door, or even areas of their own town that were further afield. Even if the town next door served a relatively famous specialty dish that could be found nowhere else in Vietnam, it's a crapshoot as to whether the villager next door has even heard about it. Given this perspective, how then is this person supposed to be able to judge what in his own culture is "refusable"?
Mr Taster
re: Mr Taster
I think the point is a poor dirt farmer * anywhere* is offering his guest (mind you he is sharing his very limited resources!) the BEST he has to offer, to refuse that gesture is unforgivable in any culture.
In short if a family takes the little they have and shares it with me, whatever it is, is not "refusable".
re: Sam Fujisaka
Quine has just reinforced my point... i.e. that a poor villager likely wouldn't have the perspective to know what parts of his culture would or would not be "refusable" (your term, not mine) to others.
Mr Taster
re: Mr Taster
I so did not say that. However I concede that you will not *get* what I did say, so it is OK for you to disagree.
re: Quine
But by saying that a villager is offering you the BEST of what he has, it implies that if the best is fricasseed eyeballs, he will offer you the biggest, most tender eyeballs to his honored guests because he does not understand that you might not enjoy them.
It's not like if your orthodox Jewish neighbor comes to your BBQ and you offer him the choicest baby backs, since Jewish aversion to pork is well established in our culture.
So you did reinforce my point... if not explicitly, then implicitly.
Mr Taster
re: Mr Taster
NO, But it is Ok that you don't get it.
re: Sam Fujisaka
I wondered when you were going to start truncating!
re: pikawicca
I have to say ... Thanks for the wonderful comment. I truly believe in good eating, I believe that there is nothing wrong with fast food now and then, I don't chains are bad, I may not love them but I go with my friends and if they like them - fine. I think kids go through phases and should. I think kids should eat junk even though I always tried to work in some good now and then. I also think kids should eat what they want and shouldn't be taught that mickey dees is bad, taco bell isn't, canned spaghettio's aren't a death sentence, even thought I don't like them, kraft macaroni isn't as horrible as it sounds. Moms mac and cheese may be better but you will live. I think being able to adapt to anything, eat anything and just have fun in any circumstance means to be well adjusted. That means as you said pikawicca, food isn't everything. It may be important and for those who think that, fine, but when out with others being able to mix with them and not worrying about food and just having fun is what should be important.
re: kchurchill5
Have to agree:
I did judo as a kid for eight years under the highest ranked guy in the world, Yamauchi. He would say things like, "Emmmughh! Sensei go Switzerrand and eat chocorate. People ask, "How you eat chocorate? Chocorate not-u good-u." But- a sensei repry, "Judo boy adapt all things. Amelican boy rike hot-u hous-u prant-u, rook good-u, but-u not strong-u. Judo boy rike weed-u, Notu rook good-u, but Strong-u"!!
[Emmmughh! Sensei went to Switzerland and ate chocolate. People asked, "How can you eat chocolate? Chocolate is not good for you. But sensei replied, "Judo boy try and adapt to all things. American boys are like hot house plants, look good but not strong. Judo boy like weed, doesn't look good, but strong."]
re: Sam Fujisaka
Thx Sam
re: silvergirl
I don't have kids yet but whenever I think about it, one of the things that scare me the most is striking the right balance between teaching them to like healthy, home-cooked meals and never ban any foods as the real world, whether we like it or not, is full of junk and I believe that part of growing up is trying to fit in. I am also aware that my mum was very fixated on weight which I believe is completely the wrong approach to have, especially for a child.
I grew up in a culture where processed foods were (and still are) very unusual and most families eat around the table. However, the invasion of the American-style fast food is absolutely everywhere and the worst part of it is that with its marketing gimmicks, they lure the kids into eating stuff that has been packed full of addictive, artificial additives that make them want more.
I think that the best is t lead by example at home and to teach them to eat whatever is put in front of them when at someone else's. Manners and politeness are certainly more important, in my eyes, than the occasional bad meal.
I think both too. There have been scientific studies that demonstrate that at least some food likes/dislikes are inherent. And, of course, some people have allergies--melons always give my mouth a slight stinging sensation, so I'm not ultra fond of them, although I can eat them. Presumably some likes/dislikes exist because the person grew up where, for example, fresh seafood was never available, or people didn't know how to cook it . . . .
re: Passadumkeg
Ah the Draft! NOt that I know it...but would Pizza be so common in the USA if not for WWII? Just starting the idea that military coming home after long posts in strange (to them) food lands.. created things like Pizza here and Indian in England?
re: Passadumkeg
I agree. Also PAO, yes allergies or sensitivity to certain foods I don't think count. They don't like it because it tastes odd to him. My mothers best friend couldn't eat onion. It burned her mouth and tasty almost HOT like a better. No medical reason and she loved foods with onion powder but fresh burned like a habanero to her. She wishes she could eat them.
But Passa, too many have too many excuses to not eat every day food and rather than teaching kids to try things just shove mcdonalds fries or happy meals or pb&J and never make them try anything. Fussy eaters I think is a big cause and the adults are part of the problem. But maybe the parents never learned either. And agreed, that demographics, age, and just experience where you live what you do, where you eat is a big part of it.
re: kchurchill5
There is very little I will not eat, but I choose not to eat chain foods and SPAM for political reasons.
re: Passadumkeg
Well I won't go into SPAM, no thanks. Chains, I have to being on the road at times with 10 minutes in and out, but try hard to do good when I can. But I don't consider that fussy. I'm sure if you went with a group who all went to a chain you would go and fit in somehow.
My sons best friend ... doesn't eat tomato, fish, peppers, onions, mushrooms, lettuce, any green veggie others than beans, rice, fish, etc. THAT is fussy. But his parents don't fix or eat any of that either. It sounds like you are adventurous which is good.
I always wish that people just try things. I'll try just about anything. I wish more parents would learn in order to teach their kids. Fast food including myself becomes too convenient. I guess why the micro or sometimes using a canned salsa, but I try. My problem is time and the desire to cook great. They don't always go together so I merge them, using a little of each. OK, off topic, sorry
re: kchurchill5
Might have a hard time gettin me into chains. First, I got taste buds, then my antichain beliefs are political/economic almost quasireligous. A few years ago I coached high school soccer and drove the bus. The only way I would do it was to get an agreement not to stop at chain restaurants after the away games. An unintended consequence was that the kids almost looked forward to the food as much as the game. One kid said that "Playing soccer for you is almost like an appetizer". Read my post about The Claim Jumper from last Feb.
Didn't Marx say "All food home grown to each according his ability to pay."?
re: kchurchill5
I woke this morning thinking along the same lines as this general thread, and posted the following:
As for this subtopic, I'm with Pass. Avoiding Chain restaurants is easier when the motivation is more than just the food.
re: Passadumkeg
My husband who's turning 65 this year would heartily second that. He was known to family and friends as a picky eater (his parents were not). He got out of the Army in Germany and upon arrival on the East Coast contacted some family friends. The wife said that she'd invite him to dinner except she knew he didn't eat a lot of things. He quickly assured her that after his years in the Army he was no longer a picky eater. And he isn't.
re: c oliver
I was (past tense) a very picky eater too, the military does funny things to a person. Funny, we tried our best to expose 5 kids to world foods and healthy non-corporate foods. The pickiest eater is our "poor' little adopted daughter, but mainly only w/ fish products. My 2nd son last week emailed me a photo of menu in Vietnam. Upon seeing it, my wife just uttered, "Your son." In 3 weeks we'll be able to test a lot of this hypothesis in South Korea (Nuke Salad anyone?). Sorry, we'll miss you on your visit east. Enjoy O'Rourkes and walk off the meal w/ a stroll around Weslyan U.
I think both. My father introduced me to capers when I was four. I love capers. My young daughter now eats capers.
My mother hated Shredded Wheat cereal; said it tasted like cardboard. I've never been a big fan.
Conversely, there are many many things I eat now that my parents never heard of, and also things I eat now that I wouldn't touch as a kid even though the rest of the family loved them (steamers, for example). So who knows?
I definitely think it's a little of both. There are a few food loves that I share with my mom but my maternal grandmother and aunt hate. On the other hand, the very few foods that I cannot stand are all things that the people grep up around loved. In these cases I would venture to say that the food preferences are learned.
My father died when I was 7 and I don't have much other family on my paternal side, so I have the somewhat unique experience of minimal exposure to half of my family, yet a few of my food preferences (and facial expressions, sense of humor, and temperament) are without a doubt from that side of the family. Did I learn them in the few years of exposure, or was it inherent? Seeing as most of the "food loves" from that side are foods I refused to even try until I was in college I lean more towards nature there...
re: Sam Fujisaka
Very good question.
Hate onions, especially raw. Both my parents and my son LOVE them . . .
So, onion hate is not inherited. However, I still cry when I cut them
It appears that the answer is both of the above, and that the learning part starts VERY early. An extremely quick look through PubMed seems to indicate that maternal diet affects the flavor of amniotic fluid and of breast milk, and that those affect the taste preferences of infants. Also, taste genes like TAS2R38 are being discovered and their pathways worked out. It looks like there's a ton of very interesting science on this.
PEDIATRICS Vol. 107 No. 6 June 2001, p. e88
Prenatal and Postnatal Flavor Learning by Human Infants
Julie A. Mennella, Coren P. Jagnow, and Gary K. Beauchamp
J Pediatr Gastroenterol Nutr. 2009 Mar;48 Suppl 1:S25-30.
Early flavor learning and its impact on later feeding behavior.
Beauchamp GK, Mennella JA.
re: optimal forager
Sorry to blow that prenatal theory out of the water - at least with one example. My daughter's year-old twins. Same food, same bowl. One kid's reaction: Yum! The other: Blech!
Not to be outdone, the offending food is mixed with an acceptable food and tried and tried again in varying proportions and before long, the second kid accepts it just fine. Sometimes, it's just repeated plain a few times and he gets over his aversion.
My only complaint is that she avoids giving them stuff that SHE doesn't like. Ouch! Oh, well. Soon they'll be able to come over to my house without her.
In the meantime, they eat an amazing variety of foods, even if it's not always on the first or fourth try.
I'm firmly in the "learning" camp.
re: MakingSense
It's always tricky to use an individual as an example of behaviors that a group expresses... in this case, using the experiences of your nieces/nephews to debunk a scientific study, which was likely done with a large group of people over an extended period of time. What is true for the individual is not necessarily true for the group. Like a flock of migrating birds, at any given moment, one bird may be flying east, but as an overall trend, the birds are flying south.
This also substantiates the idea that people eat for more reasons than because something tastes good. Even in your example, one of the twins might resist eating something which in fact he is predisposed to liking the flavor of very much (perhaps through flavors experienced through breast milk or amniotic fluid), but has convinced himself not to like it because he sees mom favoring the other twin, and sees his refusal as an act of rebellion (or any number of other reasons)
Tastes are flexible and change with circumstance, culture, attitude, etc... People eat foods for many different behavioral reasons that are way deeper than just flavor and nutrition.
Mr Taster
re: Mr Taster
The study that optimal forager referred to was about "maternal diet affects the flavor of amniotic fluid and of breast milk, and that those affect the taste preferences of infants." Of course these twins don't negate an entire study but I still think behavior and learning play a much larger role.
Starting out with different preferences, they end up at the same place with patience and repeated tasting.
I realize that other factors are in play and it has been interesting to see how these two babies have such differing personalities - right out of the starting gate.
It's not just "mom" because there are too many others of us around who pretty much eat everything. One of the kids seems to be naturally less adventurous but with a little time, he's cool with about anything. Not just food, incidentally.
You are very right about rebellion. Many people make food a power struggle. The kid will or will not eat certain things. It gets attention.
Sometimes it's even about the parents' own choices or rebellion against how they perceive themselves or the world.
Food should be a pleasure and it's wrong to make mealtime a battle. It doesn't have to be if you establish patterns of experimentation early.
I grew up extremely poor, and ANY brand was a good one, as long as I had something to eat period. I hold no brand loyalty now, and will often just buy what is on sale, or what I have a coupon for. (there are some brands however I won't buy because they are just very low quality for the price) The only time I am "fussy" is when I am eating out and paying premium.


text:
ESPN Trey Wingo Talks About The Latest NFL News
August 3, 2012 5:27 PM
The Drive Friday 8-3-12-Trey Wingo discussed a number of football topics with Marc James, including Cam Newton, Kalil's guarantee, and his underrated versus overrated teams heading into the season. Trey argues that for the Panthers to take the next step forward that Cam has to improve his red zone efficiency. Unfortunately for Panther fans, Trey doesn't see Kalil's Super Bowl promise coming to fruition. He also thinks that the Bills are underrated heading into the season while the 49'ers are overrated.
The Drive-Trey Wingo


text:
Featured news
Finding security in a wireless world
As WLANs continue to rapidly proliferate, the technology is scarcely discussed without mention of security concerns. If your organization is planning to deploy a WLAN or has already done so you should know the facts surrounding wireless networks so you can use your WLAN in a secure manner.
This article contains some guidelines that can help.
By Marcus Shields at Globetechnology.
[ Read more ]


text:
7th ICT Conference Paris on
The Economics of Information and Communications Technologies
Call for papers
Paris, January 24-25, 2014
Hosted by the Innovation & Regulation Chair at Telecom ParisTech, this 2-day international conference will gather in Paris academic researchers involved in the field of the economics of Information & Communication Technologies. Theoretical, empirical as well as policy-oriented articles will be presented.
Keynote Speakers
- Avi Goldfarb (University of Toronto)
- Yossi Spiegel (University of Tel Aviv
Topics of Interest
Telecommunications – Internet and Software Industries – Regulation and Competition Policy of ICT – Intellectual Property Rights and Privacy – ICT, Productivity and Growth – Innovation and Standards – Net Neutrality – Two-Sided Markets – Digital and Media Markets – Advertising – Privacy – E-commerce – ICT and Marketing – Networks and Pricing.
Scientific Committee
Scientific Committee
Marc BOURREAU (TELECOM ParisTech) – Philippe GAGNEPAIN (University Paris 1) – Lukasz GRZYBOWSKI (TELECOM ParisTech) – Tobias KRETSCHMER (University of Munich) – Eugenio MIRAVETE (University of Texas at Austin), Martin PEITZ (University of Mannheim) – Patrick REY (TSE), Otto Toivanen (KU Leuven) – Tommaso VALLETTI (Imperial College London) – Frank VERBOVEN Innovation & Regulation Chair) – Patrick WAELBROECK (TELECOM ParisTech).
Submission Details
The deadline for submission of full papers is October 11, 2013. Articles should be submitted in PDF format to email@example.com. Notifications for acceptance will be sent out early November 2013.
No conference fee will be charged. The Orange "Innovation and Regulation" Chair (http://innovation-regulation.telecom-paristech.fr) will cover travel and accommodation expenses of conference participants who present or discuss an accepted article.
Conference venue: Telecom ParisTech, Paris.
Further Information & Contact
Email: firstname.lastname@example.com.
Web: http://innovation-regulation2.telecom-paristech.fr/ict-conference/.
Organizing committee: Marc BOURREAU – Lukasz GRZYBOWSKI – Frank VERBOVEN


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text:
TESOL English Language Bulletin
- States expanded availability and uses of student K-12 data, new report says 24 November 2014
- International teachers fill district shortages 24 November 2014
- 6 trends improving K-12 learning experiences 24 November 2014
- Survey: English makes big strides in China 24 November 2014
- Annandale High School theater program opens doors for English language learners 24 November 2014
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Tag Archives: English teacher association Republic of China
TESOL Board Member Tim Collins Addresses Taiwan English Language Teachers
It was an honor to represent TESOL International Association at the 21st International Symposium of the English Teacher Association Republic of China (ETA-ROC), TESOL's affiliate in Taiwan. I have been involved with ETA-ROC for a number of years, and have … Continue reading
Posted in TESOL Blog, TESOL Leadership Blog Tagged as changes in Education design, construction grammar, English teacher association Republic of China, ETA-ROC, etextbooks, future of english language teaching, learner autonomy, TESOL Board of Directors, TESOL international association, Web 2.0 Leave a comment