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Fresh Food
11:16 am
Wed June 13, 2012
'Fermentation': When Food Goes Bad But Stays Good
Originally published on Wed June 13, 2012 2:48 pm
The list of fermented food in our lives is staggering: bread, coffee, pickles, beer, cheese, yogurt and soy sauce are all transformed at some point during their production process by microscopic organisms that extend their usefulness and enhance their flavors.
The process of fermenting our food isn't a new one: Evidence indicates that early civilizations were making wine and beer between 7,000 and 8,000 years ago — and bread even before that.
But was exactly is fermentation? And how does it work? Those were the questions that fascinated Sandor Katz for years. Katz calls himself a "fermentation revivalist" and has spent the past decade teaching workshops around the country on the ancient practice of fermenting food.
Katz collects many of his recipes and techniques in a new book, The Art of Fermentation, in which he describes fermentation as "the flavorful space between fresh and rotten."
"If you walk into a gourmet food store and start thinking about the nature of the foods that we elevate on the gourmet pedestal, almost all of them are the products of fermentation," he tells Fresh Air's Terry Gross. "Fermentation creates strong flavors. But they're not always flavors that everybody can agree on."
Take cheese, for instance. Cheese exists in a variety of flavors, including the extra-stinky varieties Katz says he fancies. "But once in a while I'll buy cheese and I've learned that some friends will smell the cheese and walk out of the room," he says. "They'll never think about putting that in their mouths. ... So around the world, you find these iconic foods created by fermentation that create strong, strong flavors that become strong markers of cultural identity and in many cases, people who have not been raised within the culture find these foods very challenging."
In addition to enhancing flavors, fermentation also allows food items to be preserved well past their shelf-life date, says Katz.
"It's not forever like canned foods that you can put into a pantry or storm cellar and forget about for 10 years and still eat it," he says. "These foods are alive, they're dynamic, but they're extremely effective strategies for preserving food through a few seasons, which is really the point."
Starting With Sauerkraut
For fermentation newbies, Katz recommends starting with sauerkraut because it's particularly easy to make. To begin, take a cabbage and any additional vegetables you want and chop it up. Put your chopped veggies in a large bowl and lightly salt them. (Katz notes that he never measures the salt because there's really no "magic number for how much salt to use.")
After salting the veggies, which helps get rid of excess water, Katz squeezes them for a few minutes to release their juices, so that they can be submerged under their own liquid. (Katz says he hardly ever adds water to his kraut, because the flavor is more concentrated if you use only the vegetable juice.) He then stuffs the veggies and the juices they've released into a jar.
"You want to press really hard to force out any air bubbles," he notes. "And you want to make sure that the vegetables are pressed down under their juices. And then just seal the jar — but be aware that pressure will be produced, so you don't want to leave it for days and days."
Katz recommends checking the jar on a daily basis to release the pressure — and then after maybe 3-5 days, enjoying your new creation.
"The flavors transform very quickly," he says. "The bacteria proliferate, the texture changes, and what I recommend to people experimenting for the first time, is just to taste it at periodic intervals. And then you're getting a sense of whether you're liking it more and more as the flavor gets more acidic or whether it's acidic enough and you want to move it into your fermentation-slowing device, which is your refrigerator."
Once you've mastered the simple kraut, Katz says you can add spices and/or other items like apples or cranberries to your jar. "You can basically use any season you like," he says.
Interview Highlights
On making yogurt
"The principle behind yogurt is almost the same as the principle behind sauerkraut. We're using lactic acid bacteria to preserve food. The method for it is somewhat different. There are many different types of lactic acid bacteria. And the ones that are used in most yogurt traditions are the ones we would describe as thermophilic — meaning they are most active in an elevated temperature range. So usually when you make yogurt, you want to incubate the yogurt by creating an environment that stays in between 110 degrees and 115 degrees Fahrenheit.
"Yogurt is often the classic example of what is called a cultured food. And the cultures are the community of bacteria that you're introducing and the act of introducing it is called culturing the food. So yes, to make yogurt, you always need a batch of mature yogurt and that's what you introduce — a spoonful of mature yogurt that you want to turn into fresh yogurt."
On probiotics
"Yogurt is a fermented food, and many different types of fermented food — particularly those fermented by lactic acid bacteria — can be thought of as probiotics. ... [That can include] fermented vegetables and not only yogurt but kefir and many fermented dairy products and a large group of beverages that I really enjoy that I would group together as sour-tonic beverages. Right now the most famous example of that in the United States might be kombucha. ... What's probiotic about these foods is that the lactic acid in them can help to replenish and diversify the populations in our gut, which due to a number of factors in our contemporary lives — including antibiotic drugs, antibacterial cleansing products, chlorine in water — are subjected to more or less constant attack."
On why good bacteria are beneficial
"Bacteria in our gut enable us to live. We could not survive without bacteria. ... They allow us to digest food, to assimilate the nutrients in our food; and they play a huge role, just beginning to be understood, in our immune functioning and in many other processes in our bodies. All life has evolved from bacteria and no other form of life has lived without bacteria. ... Our bacteria perform all sorts of essential functions for us, and because we are continually attacking them effectively with all of these chemicals in our lives, simply replenishing and diversifying these populations has a benefit for us."
On making sour pickles
"To ferment sour pickles, you take small cucumbers and you mix up a brine, which is simply salty water. The strength of the brine has implications. Usually I'll add grape leaves as a means to help keep the cucumbers crunchier longer. And then lots of dill and lots of garlic and then it's just a matter of waiting a couple of days to a couple of weeks, depending on the temperature. The metabolism of all of these organisms speeds up in warmer weather, so in summer heat, the process goes faster. ... A cellar is really best if you're looking to preserve sour pickles for any length of time. Because the cucumbers will have a tendency to float to the surface, I'll usually place a plate on them to keep them weighted down below the surface of the water."
On the space between rotten and fresh food
"We reject certain food because it is rotten. Certain food we can see is fresh. But there is this creative space between fresh food and rotten food where most of human culture's most prized delicacies and culinary achievements exist."
This is FRESH AIR. I'm Terry Gross. Yogurt, pickles, cheese, sour cream, salami, vinegar, sauerkraut, soy sauce, breads, chocolate, coffee, wine and beer are just a few of the most popular fermented foods and beverages. My guest, Sandor Katz, a self-described fermentation fetishist, has spent nearly two decades exploring the realm of fermentation and learning about the digestive benefits of bacteria present in living fermented foods.
Katz has written a new book called "The Art of Fermentation." It has a forward by Michael Pollan. The book is about the hows and whys of fermentation with advice about how to make fermented foods at home. Katz grew up in Manhattan but now lives in Tennessee, where he has a garden and ferments many of the vegetables he grows. He's taught hundreds of fermentation workshops across America.
Sandor Katz, welcome to FRESH AIR. I think the biggest surprise to me in your book was thinking of fermented foods as probiotic foods. To me, probiotic foods, that's yogurt. I never think of, like, sauerkraut or other fermented foods as being probiotic.
SANDOR KATZ: Well, yogurt is a fermented foods, and, you know, many different types of fermented foods, particularly those fermented by lactic acid bacteria, can be thought of as probiotics.
GROSS: So what other foods does that include?
KATZ: Well, fermented vegetables, not only yogurt but kefir and many other types of fermented dairy products and, you know, a large group of beverages might be kombucha, but there's kavas, there's mauby, there's tepache.
GROSS: I have no idea what you're talking about.
KATZ: Well, I'm giving you names of beverages that people around the world drink. I mean these lightly fermented beverages, you know, of which, you know, kombucha has burst upon the American scene, you know, are popular in the places that they come from. And so this is a pattern of fermentation seen around the world, these lightly fermented beverages that contain live lactic acid bacteria, which really are very beneficial and stimulating for human beings.
GROSS: So getting back to the probiotic qualities, the good-guy bacteria qualities of fermented foods, something like sauerkraut, I've always thought of that as being kind of vinegary and acidic and therefore not great for my digestive system, but are you saying that it has probiotic qualities?
KATZ: Yeah, sure. I mean, sauerkraut does not have vinegar in it, at all. Vinegar is an acid that is acetic acid. The acid in sauerkraut is lactic acid, and this is the same acid that's found in yogurt. And, you know, almost all of the probiotic foods are probiotic by virtue of the presence of lactic acid bacteria, and they produce as their metabolic byproduct lactic acid. So that's, you know, a characteristic of, you know, almost all probiotic foods.
GROSS: So while we're on the subject, you recommend eating fermented foods, you know, on a regular basis but not a lot at a time.
KATZ: Yeah, in general these foods have been used as condiments, as embellishments of food. And, you know, every spoonful has billions of bacteria, and it's not really a matter of eating huge quantities of it. It's a matter of eating them pretty regularly. And really what's probiotic about these foods, you know, is that the lactic acid bacteria in them can help to replenish and diversify the populations in our gut, which due to a number of chemical factors in our contemporary lives, including antibiotic drugs, antibacterial cleansing products, chlorine in water, are subjected to more or less constant attack.
So for us in the 21st century, more than for people in the past, we need to consciously thinking about replenishing and diversifying these populations.
GROSS: And just briefly, what do the good-guy bacteria do in your gut?
KATZ: Well, bacteria in our gut enable us to live. You know, we could not survive without bacteria. We've all grown up, you know, indoctrinated by what I call the war on bacteria and this idea that bacteria in general are dangerous and bad for us, and our lives would somehow be better or safer if we could, you know, eradicate them.
But, you know, in fact we could not live without bacteria. They enable us to digest food, they enable us to assimilate the nutrients in our food, and they play a huge role, just beginning to be understood, in our immune functioning and in many other regulatory processes in our bodies.
I mean, remember, all life has evolved from bacteria, and no other form of life has lived without bacteria. So our bacteria perform all sorts of essential functions for us, and because we are continually attacking them effectively with, you know, all of these chemicals in our lives, you know, we simply, you know, replenishing and diversifying these populations has a benefit for us.
GROSS: I love the way you describe fermentation as a flavorful space between fresh and rotten.
GROSS: Do you want to describe what you mean?
KATZ: Sure. I mean, I think that one of the most, you know, basic lessons that we learn as, you know, small children from our parents is, you know, what is appropriate to put in our mouths. We reject certain food because it is rotten. You know, certain food we can see is fresh.
But there is this creative space between fresh food and rotten food where, you know, most of human culture's, you know, most prized, you know, delicacies and culinary achievements exist in this space. If you walk into a gourmet food store and start thinking about the nature of the foods that we, you know, elevate on the gourmet pedestal, almost all of them are the products of fermentation.
Fermentation creates strong flavors. They're not always flavors that everybody can agree on. I think cheese illustrates this really well. So, you know, around the world you find these iconic foods produced by fermentation that create strong, strong flavors that become really markers of cultural identity, and in many cases people who have not been raised within the culture, you know, find these foods, you know, very challenging.
GROSS: So what are the fermented foods that are part of your cultural identity?
KATZ: Well, growing up in New York City, one of my very favorite foods were sour pickles, what some people might know as kosher dills, and these are pickles that are made without any vinegar, simply in a brine, and the acidification comes from fermentation.
And I feel like I was just imprinted with this flavor of lactic acid from a very young age. You know, this was just a flavor that I really, really loved.
GROSS: So tell us how the kind of pickle you love is made.
KATZ: To ferment sour pickles, you take small cucumbers, and you mix up a brine, which is simply salty water. The strength of the brine has implications, you know, usually a 5 percent brine, which means in relation to the weight of the water, 5 percent salt, and usually I'll add grape leaves as a means of helping to keep the cucumbers crunchier longer.
And then lots of dill and lots of garlic, and then it's just a matter of waiting, you know, from a couple of days to a couple of weeks, depending on the temperature. The metabolism of all of these fermenting organisms speeds up in warmer weather. So in summer heat, which is when cucumbers tend to be ripe, the process goes faster. So it might be as few as, you know, three or four days.
In more moderate temperatures, or if you have a cellar, it could be a couple of weeks.
GROSS: So you just let it sit out, or do you have to put in an incubator?
KATZ: No incubator, just at room temperatures and actually the cooler the better. You know, a cellar is really best if you're looking to preserve sour pickles for any length of time, but you can really do it at any ambient temperatures, as long as you understand that it'll go faster when the temperatures are warmer.
Because the cucumbers will have a tendency to float to the surface, where they can be exposed to oxygen, which can promote the growth of yeasts and molds, I'll usually place a plate on them to keep them weighted down below the surface of the water.
GROSS: One of the reasons for fermenting food is that it lasts longer. Like, pickles will last longer than cucumbers will if just left out. In fact, like, when you buy a pickle, it's usually in a pickle barrel. It's just, like, not sitting in a refrigerator, it's just sitting in a pickle barrel. How long will it last?
KATZ: Well, fermentation is really the classic means of preserving, especially in relation to vegetables, but in relation to many other types of foods, as well. And, I mean, actually I am nearing the bottom of a barrel of radish kraut that I made at the beginning of November. So that has just passed its seven-month mark, not in any refrigeration, just in a cellar, and it is wonderful.
You know, it really - once it reaches a certain stage of acidity in a cool environment and in a salty environment, it pretty much plateaus, and for a very long time, you can eat it. It's not forever. It's not the way we think of, you know, canned foods that you can put into a pantry or storm cellar and forget about for 10 years and still eat. I mean, these foods are alive, they're dynamic, but they're extremely effective strategies for preserving food through a few seasons, which is really the point.
I mean, you're taking your harvest at the beginning of the season, when you won't have fresh vegetables, and you're preserving it through the season where there are no fresh vegetables, and it's easy to make it last, you know, until there are fresh vegetables again.
GROSS: If you're just joining us, my guest is Sandor Katz. He's the author of the new book "The Art of Fermentation." And we'll talk more about fermentation after we take a short break. This is FRESH AIR.
GROSS: If you're just joining us, my guest is Sandor Katz. He's the author of the new book "The Art of Fermentation." So you suggest that if you want to start making fermented foods that a good place to start is sauerkraut because it's really easy. What's your recipe for making sauerkraut?
KATZ: Well, sauerkraut is incredibly easy to make. It's fast, you don't need any special equipment, you don't need any special cultures, and it is intrinsically safe. So you take a cabbage or a combination of vegetables or really any vegetable you want, and the first thing is to create surface area. So you chop the vegetables or grate the vegetables, and then in a large bowl, lightly salt them. There's no magic number for how much salt to use.
Most of the commercial manufacturers who I've encountered work with somewhere around 1.5 percent salt. I never measure the salt. I just try to...
GROSS: What does the salt do?
KATZ: The salt pulls water out of the vegetables. The salt actually crisps up the vegetables a little bit because salt has the quality of hardening pectins. And it also - all ferments are a matter of creating a selective environment that favors certain types of organisms while discouraging other types of organisms. And lactic acid bacteria, what we're trying to cultivate in the production of sauerkraut, are very salt tolerant, while certain other bacteria that might also be present cannot tolerate salt.
And it also slows down the whole process, which really helps in terms of preservation.
GROSS: So after you shred the cabbage or whatever it is that you're fermenting, whatever vegetable it is, you have to kind of like pound it a little bit to release the juices, and what does that do?
KATZ: So you can pound it with a tool. What I usually do at a small scale is just use my clean hands and squeeze the vegetables for a couple of minutes. And what this does is it bruises the vegetables, it breaks down cell walls and basically enables the cells to give up their juices, which facilitates our being able to submerge the vegetables under liquid, which really is the point.
We're trying to protect it from the air by submerging the vegetables under liquid. And then stuff it into a jar. You want to press really hard to force out any air bubbles, and you want to make sure that the vegetables are pressed down under their juices. And then just seal the jar.
But be aware that pressure will be produced. So you don't want to leave it sealed for days and days. I like to leave it on the counter, and each morning while I'm making my tea, I just open it and release the pressure. And then after a couple of days, you can really start enjoying it.
I mean, the flavors transform very quickly. The bacteria proliferate. The texture changes, and what I recommend to people experimenting for the first time, is to just taste it at periodic intervals. You know, taste some after two days. Taste some after four days. Taste some after a week. And then you can get a sense of whether you're liking it more and more as the flavor gets more acidic or whether it's acidic enough, and you want to move it into your fermentation-slowing device, which is your refrigerator.
GROSS: So you're adding water, or you're just using the juices of the vegetable?
KATZ: I hardly ever add water. You get a much more concentrated flavor if you can just get the juices out of the vegetables. You know, if for whatever reason you can't squeeze the vegetables, if you're using very old vegetables that have sat in a warehouse, often they have, you know, evaporated some of their juices. So sometimes it's not possible, but almost always it's possible to get the juices out of the vegetables, and you'll get a much more concentrated flavor if you don't add any water.
GROSS: But you can add water if you need to?
KATZ: Yeah, and also, you know, like I described sour pickles. If you want to leave a vegetable whole or in large chunks, then it's impossible to pull the water out of the vegetables. So that's when you mix up a brine. But typically in sour pickles or other brined vegetables, you know, when you have it floating in a bunch of salt water that you're adding to it, you add lots of spices to sort of compensate for that dilution of flavor.
And you can certainly flavor this with any kind of spices. I mean, in the German sauerkraut tradition, often people used juniper berries or caraway seeds. In Russian traditions, often they'll at a little bit of fruit like cranberries or apples. In the Korean kimchi tradition, it's usually hot pepper and ginger and garlic and onions. But really you could experiment with, you know, any kind of seasonings that you like to spice it up.
GROSS: Since we're dealing with bacteria here and hopefully with the correct bacteria, if you make any kind of fermented vegetable yourself, and you eat it, what are the odds you're going to make yourself sick because it grew the wrong kind of bacteria?
KATZ: Well, according to the U.S. government, there has never been a single case of food poisoning in the United States from fermented vegetables. I mean, this food is about as safe as it gets. You couldn't say that about raw vegetables. I mean, all the time we hear about people getting sick from, you know, lettuce, spinach, tomatoes or, you know, other raw vegetables.
And, you know, the point with sauerkraut is that, you know, even if your vegetables had been subjected to some sort of incidental contamination, the indigenous populations of lactic acid bacteria, you know, are so great that, you know, once you create an environment that's hospitable for them, they easily dominate, you know, any kind of incidental contaminant that might also be present.
And then the acidification basically would destroy any pathogenic bacteria. You know, none of the pathogenic bacteria that we hear about or worry about can survive in an acidic environment. So this is actually a process that makes food safer, as well as preserves it.
GROSS: Let's talk about yogurt, which is, you know, one of the most popular fermented foods. What's the principle behind yogurt?
KATZ: The principle behind yogurt is almost the same as the principle behind sauerkraut. We are using lactic acid bacteria to preserve food. The method for it is somewhat different. There are many different types of lactic acid bacteria.
And the ones that are used in most yogurt traditions are bacteria that we would describe as thermophilic, meaning that they are most active in an elevated temperature range. So usually when you make yogurt, you want to incubate the yogurt by creating an environment that stays between 110 degrees and 115 degrees Fahrenheit.
GROSS: Do you need a starter to introduce the right bacteria to the milk that you're making the yogurt from?
KATZ: Yes, absolutely. Yogurt is the classic example of what is often called a cultured food. And the cultures are - is the community of bacteria that you're introducing, and the act of introducing it is called culturing the food. So yes, to make yogurt you always need basically a batch of mature yogurt, and that's what you introduce is just a little spoonful of mature yogurt into the fresh milk that you want to turn into yogurt.
GROSS: And then what?
KATZ: Well, OK, first what you do is you take your milk, and you heat it up. I usually heat it to about 180 degrees and then cool it down to about 115 degrees and introduce my starter culture. And then for an incubation space, usually what I do is I take an insulated cooler, and I preheat it with hot water. So it's preheating while I'm heating up the milk and cooling down the milk.
And so if I get that insulated chamber to be in the 110- to 115-degree range, then I just take my milk that I have cultured with the yogurt starter and put it into that 110- to 115-degree chamber and leave it there for somewhere between four to eight hours. And when I take the jars of milk out, they have solidified into yogurt.
GROSS: So what's the difference between curdled milk and yogurt?
KATZ: Well, OK, let me talk a little bit about milk and drinking milk. You know, the milk that we grew up with, you need a refrigerator for that. Fresh milk is really a phenomenon of the 20th century in regions of the world where refrigeration became widespread.
The milk that most people in the world have historically enjoyed and that, you know, many people in the world continue to enjoy are sour forms of milk. Yogurt could be considered a sour form of milk. Kefir could be considered a sour form of milk.
But we have a word in the English language - clabbering. Clabbered milk, and clabbered milk is essentially raw milk that is allowed to sit at ambient temperatures. And after, you know, approximately 24 hours, you know, give or take, depending upon the temperatures, that milk begins to thicken. And when it begins to thicken, you know, then we call that clabbered milk.
But the flavors of clabbered milk will be very, very different with different milks in different environments and different seasons and different temperature ranges. And so, you know, when people have a flavor in their clabbered milk that they especially like, they seek to perpetuate it by adding a little bit of that batch that they really liked into the next batch.
And this is really the story of fermented milk products all around the world. And, you know, yogurt is just the one that became, you know, the global superstar that's, you know, sold in every supermarket.
GROSS: Sandor Katz is the author of "The Art of Fermentation." In part two of our discussion, which we'll hear another day, he'll talk about cheese, meat, beer and wine. I'm Terry Gross, and this is FRESH AIR. Transcript provided by NPR, Copyright National Public Radio.


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Debbie C
Under a short-sleeved jersey...
Here it is under Gore's ALP-X 3.0 jersey; the sleeves don't show, nor does it hang below the jersey's bottom hem line.
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A sleeveless version is also available, for under singlet's.
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When looking for a water-proof jacket, look to Gore's ALP-X GT 2.0.
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Debbie C
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Totally works. Prevents moisture build-up, which in turn leads to coldness, etc. While this is the ultimate windbreaker fabric, it's not, in and of itself, the warmest base. You will still want a good warm, weather-resistant jacket for winter/rain.
Debbie C
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Eunice Kennedy Shriver, founder of Special Olympics, was a pioneer in the worldwide struggle for rights and acceptance for people with intellectual disabilities.
Trailblazer. What began as one woman's vision evolved into Special Olympics. Learn More
Eunice Kennedy Shriver believed in justice. But, in the late 1950s and early 1960s, she saw little justice in the way people with intellectual disabilities were treated.
She saw they were excluded and routinely placed in custodial institutions. They were often ignored and neglected, yet she knew they had many talents and gifts to offer.
Eunice Kennedy Shriver had a sister, Rosemary, who had an intellectual disability. She and Rosemary grew up playing sports together and with their family. The sisters swam, they sailed, they skiied, they played football together. But in those days, there were limited programs and options for someone like Rosemary.
Eunice Kennedy Shriver went on to become an athlete in college. She began to see that sports could be a common ground to unite people from all walks of life.
Eunice Kennedy Shriver believed that if people with intellectual disabilities were given the same opportunities and experiences as everyone else, they could accomplish far more than anyone ever thought possible.
She put that vision into action in 1962 by inviting young people with intellectual disabilities to a summer day camp she hosted in her backyard. She called it "Camp Shriver." The goal was to explore the children's skills in a variety of sports and physical activities. The idea behind that first Camp Shriver began to grow. In July 1968, the first International Special Olympics Games were held in Chicago, Illinois, USA. Learn more about the events leading up to the founding of Special Olympics.
In her remarks at the Opening Ceremony, she said the inaugural Chicago Special Olympics prove "a very fundamental fact" -- that children with intellectual disabilities can be exceptional athletes and that "through sports they can realize their potential for growth." She pledged that this new organization, Special Olympics, would offer people with intellectual disabilities everywhere "the chance to play, the chance to compete and the chance to grow."
What began as one woman's vision evolved into Special Olympics International -- a global movement that today serves more than 4 million people with intellectual disabilities in more than 170 countries.
Visit eunicekennedyshriver.org
Her story
"Life in the Shadows" film
See tributes to Eunice Kennedy Shriver
Eunice Mary Kennedy was born in Brookline, Massachusetts, USA, on 10 July 1921, the fifth of nine children of Joseph P. and Rose Fitzgerald Kennedy.
She received a Bachelor of Science degree in sociology from Stanford University in Palo Alto, California. Following graduation, she worked for the U.S. State Department in the Special War Problems Division. In 1950, she became a social worker at the Penitentiary for Women in Alderson, West Virginia, and the following year she moved to Chicago to work with the House of the Good Shepherd and the Chicago Juvenile Court.
On 23 May 1953, Eunice Kennedy married Robert Sargent Shriver, and in 1957, she took over the direction of the Joseph P. Kennedy, Jr. Foundation.
The Foundation was established in 1946 as a memorial to Joseph P. Kennedy, Jr. – the family's eldest son, who was killed in World War II. The Foundation has two major objectives: to seek the prevention of intellectual disability by identifying its causes, and to improve the means by which society deals with citizens who have intellectual disabilities.
Under Eunice Kennedy Shriver's leadership, the Foundation achieved ground-breaking advances. These included the creation of President Kennedy's Panel on Mental Retardation in 1961, development of the National Institute for Child Health and Human Development in 1962, establishment of a network of university-affiliated facilities and intellectual disabilities research centers at major research universities across the United States in 1967, and the creation of major centers for the study of medical ethics at Harvard and Georgetown universities in 1971. In the 1980s, she pioneered the "Community of Caring" concept as a character-education program for teens; this idea led to the creation of 16 "Community of Caring" Model Centers and the establishment of "Community of Caring" programs in 1,200 public and private schools across the United States.
Recognized throughout the world for her efforts on behalf of persons with intellectual disabilities, Eunice Kennedy Shriver also received many honors and awards. These include the U.S. Presidential Medal of Freedom, the highest honor awarded to civilians in the U.S., and honorary degrees from Yale University and Princeton University, among others. Yet, she always felt that it was people with intellectual disabilities who deserved the awards.
She died on 11 August 2009. She was survived by her husband, Sargent Shriver, and their five children: Robert Sargent Shriver III, Maria Owings Shriver Schwarzenegger, Timothy Perry Shriver, Mark Kennedy Shriver and Anthony Paul Kennedy Shriver. Sargent Shriver died on 18 January 2011.
Special Olympics transforms athletes' lives through the joy of sport. Help us make a difference.
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Today, the Templeton Foundation gave its most prestigious award to my hero, Jean Vanier. For Linda and our children and me, he has also been our retreat leader, our teacher of humility, our guide.
Posted on 2015-03-11 by Tim
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Blue Sky Alpacas Worsted Cotton Yarn is a similar yarn: cotton, hand wash, 4.5 sts / inch, and on size 7 US needles. You make also like Plymouth Kudo Yarn, which is another similar yarn: cotton, hand wash, heavy worsted/aran (16-18 sts/4 in), 4.5 sts / inch, and on size 7 US needles.
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SALINA - No question, the Great Bend Chiefs had some golden opportunities against defending Kansas Grand Slam Wood Bat Tournament champion Millard North.
SALINA - No. 9 hitter Bryce Beck of the Great Bend Chiefs caught lightning in a bottle, crashing a towering solo home run that smashed against the scoreboard above the fence in left-center field at spacious Dean Evans Stadium.
SALINA - The Great Bend Chiefs AAA American Legion baseball team had mixed results using wood bats during the 2012 Kansas Grand Slam Wood Bat Tournament on Saturday.
With a near shutout and a solo home run, Tristan Hall showed prowess on the mound and at the plate for the Great Bend Braves during the first game of a Class A American Legion doubleheader on Friday.
The Great Bend Braves look to right the ship tonight against Nickerson at the Sports Complex.
The Great Bend Braves allowed Dodge City to accumulate large leads early on in both Class A American League baseball games on Tuesday at Veterans Memorial Park.
No matter the sport, Great Bend and Hays always seem to treat fans to a game that goes down to the wire.
The Great Bend Braves are in the process of rescheduling Sunday's doubleheader at Nickerson, which was postponed due to a lack of available players.
LAKIN - For the first time this summer, the Golden Belt swim squad finished second in a meet.
The 10-and-under Quicksilver softball team finished second at their home Amateur Softball Association tournament on Saturday at the City of Great Bend Sports Complex.
The 2012 Panther Football Camps will be held on Monday, June 25, through Wednesday, June 27, at Memorial Stadium.
The Great Bend Recreation Commission is sponsoring an Amateur Softball Association 10-and-under fastpitch softball tournament on Saturday at the City of Great Bend Sports Complex.


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That's it man, game over man, game over!
"It goes without saying that even they should not keep the fire-breathing variety." They probably shouldn't keep the kind that walks either.
Condition: Game Over Gotta love it!!!!!!! Great one. :D
That usually happened to me right as the star ran out.
I guess it's time for Player 2 to step up!
you can't be serious... first for copying a video game theme. congrats to the artist nevertheless.
Verrryyyy AWESOME! ill take one!
Sweet! My son loved it immediately. In for one.
I don't think Peach would be very happy to see this. Bowser would probably be ecstatic though.
the real question is did he get hit with a fireball before he got eaten or not?
I'm curious as to what happened to the other glove. Was the initial bite so forceful it knocked one glove off or what?
FEEEEEEEED me Seymore!
He must have been a little Mario when he ran into the piranha plant.
What exactly makes Mario spicy?
I don't get it. I thought those flowers only came out of those tube things. Maybe it's just me.
at least Mario took off his hat and one of his gloves first like a respectable gardener
I feel bad for Peach now, after all the struggles to save poor Peach, Mario finally fought his last battle, and lost. Bowser is going to take Peach away forever. Noooooooooo.
In for 1, (but i have the slightest feeling my order will be cancelled(copyright)...and get a mystery shirt i win either way ) Great design, glad this won the derby!!!
I love mario.. but this doesn't do it for me. ::shrugs::
So would that translate to veni, vidi, lkackman?
Damn you polka dot plants, why didn't you take Luigi instead?!
Our dinner is in another castle.
Oh. Well, I'm not sorry to see you go, Mario. That *is* Mario, right? I will admit I hate video games. I remember I saw something similar to this in a previous derby. I voted for it but then I realized it had a video game reference. I hate when that happens. Like the lying cake shirt. Took the longest time for someone to say to me, "Hey, that's a video game, right?" and I was like, "What?" I felt totally stupid. I still hate video games.
*!&@ you Woot!!! I was just about to buy PAINata and when it came time to submit purchase it failed cause the "time" ran out!!! I guess you all don't care about making money!
I love how happy that plant looks.
toughguy5128 wrote:F*ck you Woot!!! I was just about to buy PAINata and when it came time to submit purchase it failed cause the "time" ran out!!! I guess you all don't care about making money!
You can still buy it.... for a nominal fee.
Little GameStop of horrors.
Plants are so mean.
toughguy5128 wrote:Touch me, Woot!!! I was just about to buy PAINata and when it came time to submit purchase it failed cause the "time" ran out!!! I guess you all don't care about making money!
3 things. 1: Calm down. 2: Save your account information so you don't have to type it in every time. 3: Click the "Buy" button faster (It is very large, try not to miss so many times).
adamsw216 wrote:What exactly makes Mario spicy?
It's the mustache.
Something I always have wondered. How does this plant see? Does it have super shroom powers from the creators? Or does it have heightened senses?
toughguy5128 wrote:*!&@ you Woot!!! I was just about to buy PAINata and when it came time to submit purchase it failed cause the "time" ran out!!! I guess you all don't care about making money!
Not to burst your rage-filled bubble, but the on-going sale is right here.
It's okay, I still have those other 99 lives saved up from area 1-2. This shirt would be more similar to my Super Mario Brothers experience if there were perhaps 10 hats there, though. There was always that one plant I could never get past... This is clearly the one that's been haunting my dreams.
It's time for Luigi to step up to the plate.
Wheres the sacrificial Yoshi when you need it?
Its all an elaborate ruse. The plant didn't eat Mario, it's getting ready for Halloween!
I love Mario Shirts, so needless to say, I bought one!
This shirt tells Luigi.."Its'ah Me.. The Plant that Ate'h Your Bruther!" Now im gonna have nightmares about my dear little sweet venus fly trap Daisy who sits next to my bed... maybe i should go buy a muzzle for her.
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Starcraft 2: Wings of Liberty was launched on July 27, 2010. Not 2011. Just wanted to correct that part.
As far as people continuing to play Starcraft even though there was nothing new for over a decade, the RTS genre is an entirely different beast. Starcraft continued to be played heavily thanks to being turned into an e-sport largely by Korean players. RTS games are not like MMORPGs in which you are constantly striving to progress a character and even be told an evolving story depending on the type of MMORPG it is. Without being given new heights on a consistent basis you're left with nothing to look forward to. No new progression. This is also a different period of time. There are a lot more options now then ever before for players who are tired of a game. I can almost guarantee you that if WoW stopped putting out expansions its playerbase would plummet. You would still have people around, definitely, but it would be nothing like what it is now. Blizzard will continue to put out expansions because it actually IS necessary for them to do so if they wish to keep raking in the cash on a game they already know is a success. The game is very old by MMO standards so it wouldn't stand where its at for long if nothing new was around the corner.
WoW is definitely a juggernaut of an MMO but its an aging one that is going to need constant attention to stay running unless Blizzard wants to see the bulk of its playerbase migrate to the newer models like Guild Wars 2 and The Elder Scrolls Online, assuming it's the great MMO people are expecting. Of course, I could be ENTIRELY WRONG and sit amazed as WoW continues to have millions upon millions of players even after nothing new has come out for five to ten years.
1) Won't be either.
2) If you don't like MoP I'm willing to bet you won't like any future WoW expansions.
---------- Post added 2013-02-18 at 01:52 AM ----------
I loved Starcraft and played it heaps in those intervening years. But how many Starcraft boxes do you reckon Blizzard sold in those years and what percentage of them were from the first month or so after release of the original game and then the expansion?
No Question,
"Wrath of the Gnome King".
After the gnomes already got there Home back,.- the Gnome King is rising in a future of Blink Blink and Pink Hair.
Last edited by Deex; 2013-02-18 at 06:49 AM. Reason: spell
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......I hope they increase the level cap to 101 just to shut up the people saying wow sill end at 100.
By fire be purged!
http://www.youtube.com/user/TastyGameHub<< Youtube channel http://www.youtube.com/watch?v=5mgoQ...0&feature=plcp<< INSANE DAYZ SHOT Armory Alt
I love these discussions even though most of this was MoP bashing/defending.
1. Wraihion hints at a danger coming from outside of Azeroth during the legendary questline. The only outside force in WoW lore (that I know of) is the Burning Legion. Weren't the Draenie fleeing the Burning Legion when they crash landed on the alliance? Seems an invasion is coming that should unite the Alliance and the Horde for common purpose.
2. Finally I don't think Sargeras will come to Azeroth. So open a gate and the players go to him. This allows another expansion with an other entire world full of bad guys.
Now for some more controversial ideas.
1. The effect on the environment from the goblins and the draenie for example creates a new problem.
2. Outlands needs to fixed. Players are going back and forth in time, there needs to be a fix.
3. Next race will be the species indigent to the home world of sargeras or where ever we fight the burning legion.
4. Next class demon hunter. If Blizz is going all in on the burning legion scenario, then a demon hunter (a hybrid mixed ranged/tank) is an easy choice.
5. Smooth out the leveling for accounts with multiple max level characters. At least make it optional to a point. I might level a warrior if I didn't have to spend the time plowing through vanilla, BC, Wrath and finally Cata content. It would be my 10th loop through that content. Sorry just not interested.
6. Single player instances. Face it some people don't like groups. Brawlers Guild is the start of this. See more of it in the next expansion.
7. Revamp the old Vanilla and BC instances that are lore related to the next expansion. Create heroic versions revamp the fight mechanics update the hit points ect.
Last edited by Woeful; 2013-02-18 at 04:04 PM.
Are you still farming for charms? I mean, I still have +300 or so on my main. I steadily work on one faction at a time. Seriously are you not at least trying to finish the stories? Or are you one of those who sprints into the next area of progression and gets pissy if Blizz doesn't let you finish it in one week?
Yes, those dailies were 'optional' if you wanted a cool flying mount. Cool stuff doesn't have the pull it once had. We all have cool stuff.
Writer and journalist for Adventures In Poor Taste (http://www.adventuresinpoortaste.com/)
I think level 100 may have been in the plans at some point. An original plus four expansions. In 2004 that would have been a home run. Even Blizz could not have anticipated that WoW would stay relevant 8+ years later.
Now, its just a matter of money. Years ago they decided that the expansions may have to be more or less infinite. Thus you will have story lines that more or less fold back on themselves.
Burning legion -- We faced them in BC, we can do it again.
Wrath -- The guy who took Artheas' place. No one said that he could control the scourge forever. Let an old world god start talking in his ear and lets see what happens.
Forsaken -- Still don't know what makes a Forsaken a Forsaken. Make it more successful this time.
Sha -- The sha are a part of "human nature". The theme can come up in every expansion from now on.
when wow originally launched there were no plans for an expansion at all. outlands, emerald dream, northrend. that was all going to be lvl 60 stuff added in patches. but wow got crazy popular so they decided to make them into expansions, except emerald dream which is pretty much scrapped.
the only time the number 100 has come up and where all the "100 IS TEH LAS MAN" rumors come from is back during an interview right around the time wrath was launching where someone asked the devs how far they see adding levels onto wow. they replied with "we wanna go to ATLEAST 100"
key word is atleast. which means that that is the MINIMUM of what they want not anywhere near the max.
"I was a normal baby for 30 seconds, then ninjas stole my mamma" - Deadpool
"so what do we do?" "well jack, you stand there and say 'gee rocket raccoon I'm so glad you brought that Unfeasibly large cannon with you..' and i go like this BRAKKA BRAKKA BRAKKA" - Rocket Raccoon
Notice I said level 100 at some point. When it was originally launched, I agree, they were totally invested in putting out the fires of launch and then adding content as the game grew in popularity.
Once Blizzard saw the game was here to stay. Four expansions made sense from a planning stance. A small group of writers and developers going into a room and mapping out the ideas for four expansions would make sense.
Now I agree -- 100 is simply a number. So long as the game makes money, they will keep pumping out content, which obviously means 100+.
Next WoW expansion? whoa.. calm down there laddie. MoP hasn't been out for more than 6 months and people are already talking about the next expansion. I'm not trying to be an arse, but don't you think Blizzard has got far more important stuff to do than just releasing another expansion?
Update character models. Give us more hair/beard styles. Especially beards. Updating the graphics wouldn't hurt either. Updating old zones wouldn't hurt either.
That being said, if Blizzard is going to release a new expansion (I'm 99% sure they will) it's probably gonna have to do something with The Burning Legion and Sargeras. I'd also like to see some of the unanswered stuff. e.g. the Puzzle Box of Yogg-Saron
The whole Ny'alotha concept makes me wonder what it actually could be. Is it a reference to Nazjatar, capital city of the Naga? Are there other unknown Old God(s) in Azeroth? nobody knows...
Honestly if it's the Burning Legion, I think we'd see a Tinker class instead of a Demon Hunter class.
Why? Because Demons have some crazy mechanical machines, and I can just imagine the Horde and the Alliance going full speed ahead with industrialized weapons and armies to combat it.
If at the end of the MoP, the horde and the alliance come to some sort of balance -- which in turn ends the sha, when that balance goes away, the Sha can return in all sorts of nasty ways.
The point however was broader. Hate, Doubt, Anger and Fear are infinitely repeatable.


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75 years ago, on Dec. 13, 1937, Japanese troops captured the city of Nanjing, then the capital of the Chinese republic led by Chiang Kai-shek and went on a six-week campaign of carnage and slaughter that would be forever remembered as the "Rape of Nanjing." Reports document widespread rape and the indiscriminate killing of civilians; some death tolls estimate over a quarter of a million people were killed. The incident, though, still rankles Sino-Japanese relations. Japanese nationalists contend that the death tolls are inflated and the majority killed were resisting Japanese occupation. To this day, pages in Japanese school history textbooks can incite heated protests on the streets in China. Then and now, the Nanjing massacre remains one of the darkest events of the last century.—Ishaan Tharoor
More Photography from Time
"Rape of Nanking" is hoax. Do not be fooled by the Chinese Communist Propaganda machine.
False Accusations of Nanking Massacre
I read some posts and up to a point I understang what are your feelings about the event. However, from the perspective of a Chinese I would like to post some opinions. First and the most important, the Chinese government host a national memorial for those victims of Nanking rape, not to deepen hatred between China and Japan but to remind people, especially for descendant of Chinese people who might lack of basic historic recognition about WWT, when the whole country or race fall far behind others in economy, industrial production, they must be defeated.
Second, the reason why Chinese people could not forgive Japanese invasion is that the Japanese government never ever made an apology to Chinese people formally and honestly. In contrast, some officers dare to deny the event which had been identified by thousands of documents and files separately existed at US, Britain, German and Russian mesumes. So, from the attitudes to the historic tradegy, their( Japanese government) actions are unacceptable. At least, those people should behave like a responsible adult not a childish student. Why they cannot apologise to victims in Asia not only in China just like what Willy Brandt did to Jewish to hopely ask forgiveness from China and other countries?
The last but not the least, you say how Tibetan being badly treated, at least you should cite some true sources to provide these unless as my knowledge I can believe that is also propaganda which is one of functions played by a mass media society. You some people compared the so-called Tibetan incident to the rape of Nanking, are you kidding? These two things are completely different essentially. There are having 260 million students studying at U.S in 2012, which means we better understand your country than you do about China. Because the majority of news happen at America we can expericece in our person or can be witnessed by our friends not having reliance on reports of media.
Japanese troops away.
Foreign Press was possible to take a picture.
Photos of a pile of 300 000 dead bodies.
However photo does not exist.
Genocide is a big lie.
In any case, China has had SOME sort of apology from Japan so they really need to let go. Sure its horrible. But as an outsider looking at this squabble, it feels like china is almost loving the fact that they can victimize themselves. The holocaust was worse and even that didnt garner this much DRAGGING hate. I have a feeling that if japan asked china what sort of apology they want, they would ask for something totally outrageous (like provide them with money for the next 100 years) and get butt-hurt if its not met. China isnt exactly known to be humble.
Well this seems like a perfect time to bring this up, China 1 - Japan 0 , but then again we should also be reminded that China also supported Khmer Rouge which cost about a couple million innocent Cambodian, oh yea we should even mention that because it's not serving any political agenda...
These photos are still denied by the Japanese? No wonder there are problems with China. Japanese text nooks deny such a terrible past. Japan does not want to say sorry because most of the offsprings are from the same that caused the massacre. I believe lee than a handfull were ever executed.
"Vinegar Joe" Stilwell supported the Chinese during WWII and could have done a lot more if he hadn't been continually baulked by Chiang Kai-Shek, who was indecisive, ineffectual and self-serving. Stilwell also got pushback from General Chenault, the guy who organised the air bridge over the Hump.
Nevertheless, Stilwell persevered and managed to put together a Chinese force with which he marched into Burma and put a bit of stick about the Japanese
True, this was one of the worst massacres of the 20th century, but should we really dwell on these horrible events? I can see looking back at them as reminders of what can happen, but I really don't think I would want to see some of the more gruesome photos taken during the time of this event. Some of the photos even after 75 years can evoke such intense negative feelings, and I find that unusually frightening.
As a Chinese descendant in Thailand, I've been in agony anytime I read the Nanjing slaughter and related topics. Nonetheless, this incident has passed for 75 years and the Japanese took the rap of their aggression in atomic bomb of 2 cities which caused hundreds thousand of people died or serious injured. It got even. Let bygones be bygones!
As Chinese, we should never forget what Japanese have done in China! Nevertheless, we have been supporting Japan's economy by cooperating with their industries in the past decades......we are just short in memory!!
Suddenly, the disputed islands waked up the nation and rioting follows! In a few weeks, everything will be back to normal and the Chinese are going to buy Japanese goods as id Nanjing Slaughter has never occurred. We are just a sad nation.........
Commenting only on what happened in Nanking and leaving the present Chinese politics under communist rule out of it: The photos were hard to look at, and from what I know these are not the worst. Generally speaking, war is a sad thing and to excuse what happened to any group of people b/c you disagree with their government's policies is the saddest. B/c of this reasoning- people turn a blind eye to plights b/c they think a group of people for whatever reasons "deserve it". Its the same reason Hitler and Japan got away with what they did for much longer then they should have, and countless other historical tragedies. And if you believe that a group of Chinese civilians deserved what they got from the Japanese (before the Chinese invasion of Tibet in 1950), then you are no better then those you are calling out as criminals. Tibetans did not deserve the treatment they received under Communist rule, and no more than the Chinese under Japanese rule. Too see any human suffering, regardless of race and politics, should be enough to move one to heart break. Sympathy has a broader umbrella then some allow.
America's lack of composure reflects the complexity of China-U.S. relations. No matter how China reiterates the path of peaceful development and shows good will in practice, the United States remains distrustful of China. The United States has a tradition of creating imaginary enemies, and China seems to be qualified as its imaginary enemy from cultural, historical, and social perspectives. However, imaginary enemies are "imaginary" for a reason, and it is unwise to translate strategic mistrust into strategic confrontation.
This is why the US bombed Nagasaki and Hiroshima; the Japanese of this time were brutal and merciless. The things they did to their own people during WW2 were also terrible. The Japanese were willing to keep sacrificing their people in WW2 which left the US with only one option to stop them.
我的校友跟我说,南京大屠杀应该是假的,是共产党编造出来煽动普通人对日本的仇恨情绪的假新闻.他请我在美国帮他查找有关资料. 当时真的是觉得特别的蠢和愤怒. 时代的这个图片报道在十天前就有了,现在依然还挂在国际新闻的首页,很感慨万千.一个反共的中国人,因为政治信仰问题,而否定南京大屠杀,在对比一下一个所谓的反华国家的媒体,在他最重要的媒体平台告诉世界,曾经有过南京大屠杀.
China is the continuous ancient civilization for millenniums. Our ancestors have experienced peak and bottom cycles, weathered through up and down for millenniums. The youngest generation like me will grow up to full fledged soon with the mother land recovering from huge physical and mental damages mainly caused by the devilish Japanese for the last two centuries. We will and have to let the sick Japanese right wing and its supporters on their island nation fully know what justice and wrath is, soon.
I sincerely appreciate the help, credit and sacrifice of American people, which saved numerous lives and dignity of Chinese people, during that crucial grim period, though I only can represent myself not my nation now.
It is OUTRAGEOUS that the Japanese right wing, including many government seniors, still annually go to worship the Devilish sick Nazi criminals who committed enormous inhuman crimes, such as mass rape hundreds of thousands of Chinese and Korean women, Sex Slaves, Massacres millions of innocent civilians including children, 731biochemistry live human body experiment Unit, Pingdingshan Massacre, Zhenjiang Massacre, Nanjing Massacre, Yangping Massacre, Suqing Massacre, Sandu Island Atrocity, ChangJiao Atrocity, Chongqing Bombings, Pingyang Massacre, 516 unit, Panjiadai Massacre, sadly the Japanese government seniors( including this former PM Shinzo Abe when he was incumbent) go to worship the criminals even now at 21th century, blatantly deny Nanjing Massacre(by Abe at last week again), and shamelessly water down, cover up and bleach the textbooks.
@ToshiakiHaginoya Please read more books or even watch some NHK documentaries. I hope you will have a deeper understanding on that history. God bless you.
@J.Wong "There are having 260 million students studying at U.S in 2012" , don't say things like that, otherwise people will really think Chinese like to exagerate numbers....
@nukodaisuke thats the problem with peoples like you, dare not own up to your mistake. Sick weirdo.
You don't know a damn thing of what you're talking about, because China renounced reparations in 1972 (China let Japan stop paying for war reparations). The Holocaust was also not worse. The Germans actually believed in their racial superiority so they banned their own troops from raping Jewish women, and they killed around 6 million Jews in the Holocaust, while Japanese were hidieous rapists and slaughtered way more than 6 million.
@MerchantMmo Do you even know how many people, innocent civilians and soldiers, the Japanese killed? Do you know about the competition between two Japanese officers of who can behead the most civilians with a sword? I have nothing against the Japanese, but I have something against the Japanese soldiers in WW2. Stay out of conversations you know nothing of.
@MerchantMmoshut up. Emphasis on "OUTSIDER". You don't even know the whole story, idiot.
@MerchantMmo You're just so ridiculous, how on earth did you get the ridiculous conclusion and the so called fact that Japan has apologized? Japanese even changed their textbook to deny the fact, but everything seems to be different when it comes out of your mouth.
@MerchantMmo the fun fact is japan never apologize in any official documentation (i read an article on bbc), i mean if you wanna apologize why cant you officially do it? im sure the chinese will forgive japan, but why continue to procrastinate?
China wants an apology - it is not even asking for monetary compensation anymore. However, the apology must be set in stone - in the past, apologies to China and South Korea were made, but with a change in administration in Japan, they then just get revoked. What China and South Korea want is for Japan to make apologies that are set in stone, that will not be touched no matter who becomes PM in Japan.
@jethromayham6 im sure china doesnt list tibet atrocities in their text books. Cant blame japan for doing the same thing LOL?
shouldn't dwell on it, but we must learn from it. And we cannot deny
it, as some right wing Japanese have. Those who forget from history are
condemned to repeat it.
@carelord What is your problem? Why is it that you can only see violence? Did the Nanjing Massacre affect you directly? Not everything needs to be "an eye for an eye". If you are that old, do you think the current generation is in full agreement with you?
@carelord What is so great about talking Chinese civilization when human rights and political freedom is suppressed today. Where are rights and freedom in China today? Do any of Chinese citizen ever elected their Beijing leaders?: Mao, Deng Xioping, Jiang Zemin, Hu Jintao, Xi Jinpin? Even a small country like Bhutan can elect their Prime Minister. Chinese people should do something about it seriously. Free China!
@carelord Sorry to inform you about this time in history, the American people did not fight in this war. It was during WWII that the Japanese bombed Pearl Harbor and engaged us in WWII. What happened in China was that the Japanese sought to take control of China and massacred millions of Chinese civilians. And the U.S., after dropping the Atom Bomb on Japan, went over to Europe to help end the Nazi's from taking over the world. Many American lives were lost during this time in history; and it was in Europe, not Asia.
@carelord Chinese govt is doing a far worse in occupied Tibet than what Japanese had done in its own country. So, as long as Chinese people don't raise voice against its own govt's record of continuous occupation and abuse in Tibet until then China does not have moral rights to condemn Japanese crimes in Nanjing! That is the common sense.
@carelord And I am so sure that the high officials of Communist Party visit the Red Army Martyrs Cemetery of the Sichuan-Shaanxi and salute to the fallen soldiers who massacred and raped the Vietnamese, the Tibetans and the Uyghur civilians.
You mean like how western textbooks don't mention that Tibet attacked China first in the 1930 Sino-Tibetan War, and only claim China was the aggresor in 1949?
So two wrongs make a right? Then China should be exonerated for Tibet, since America massacred their natives too, no?
looking at the ascension of Japanese hawks over the years, one cannot but think the past still hurts like a festering wound, unable to close completely.
Like how Tibetans attacked China in 1930 in the Sino-Tibetan War, and how Soviet backed Uyghur rebels mass murdererd Chinese civilians in the Ili Rebellion from 1944-1946, which was BEFORE the Communists took over China in 1949 and paid them back for what they inflicted on Chinese civilians.
Or how Vietnamese mass murdered and raped millions of Montagnard civilians in the central highlands of Vietnam.
@KEI.MAJIMA @carelord show me any photo if there is killing to Tibetan, but i have alot of the picture Han Chinese killed by Tibetan and Xiangjiang people
@KEI.MAJIMA @LEEFUCHEN And your's sounds so imperialistic. Don't you guys ever remember anything or has the emrgence of the new industrialized China and it's growing influence in the region makes one forget that the Japanese are the way they are today because they were the subjects of a lesson that there is always someone who possesses greater power than they? Just imagine if the "bombs" weren't dropped?
@LEEFUCHEN Your comment is so Chinese...You are making yourself look ignorant to the whole world.


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