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A process for preparing fresh tomato sauce and the sauce prepared thereby. The sauce has a fresh taste and has good viscosity even though diced tomatoes provided therein are not subjected to an enzyme deactivation heating step. In the process, diced tomatoes and a tomato puree are combined in a kettle including firming salts, water and pectinase.
1. A freshly packed, sterilized tomato sauce comprising diced tomatoes and pectinase, said tomatoes not having been pectin enzyme heat deactivated prior to sterilization, said fresh packed tomato sauce having Bostwick viscosity of from 5 to 7.
2. The tomato sauce according to claim 1 wherein the fresh packed tomato sauce is not a gel and has a Bostwick viscosity of from 5.5 to 6.5.
3. The sauce according to claim 1 comprising from 10 and higher wt. % non heat treated diced tomatoes.
This is a divisional of Ser. No. 08/905,281 filed Aug. 1, 1997, now U.S. Pat. No. 5,902,616, which is a continuation of Ser. No. 08/511,429 filed Aug. 4, 1995, which is now abandoned.
Tomatoes have recently received attention as a healthful food, particularly in view of the carotenoids which they contain. Popular sources of tomatoes in the diet are spaghetti and other red pasta sauces. Many consumers prefer tomato sauces which are freshly prepared because of improved taste. However, a difficulty encountered in the commercial preparation of fresh sauces is that breaking or cutting of tomatoes, eg, during dicing or crushing, especially breaking or cutting the tomato skins, causes the release of enzymes which can result in a rapid and usually undesirable decrease in the viscosity of the product. Consequently, heating to elevated temperatures is used to deactivate these enzymes, with the resulting loss of taste found in processed, as opposed to fesh packed, sauces.
Using fresh tomato products in preparing a tomato sauce (particularly calcium-treated raw diced tomatoes) can result in the sauce gelling. This is a result of the pectin and pectin-related enzymes not being deactivated in the raw tomatoes by heat. Pectin exudes from the raw tomatoes and combines with the available calcium to form a calcium pectate gel. It is usual in the practice of making a spaghetti sauce to use canned or aseptically processed diced tomatoes. The heat processing of the diced tomatoes inactivates the pectin enzymes and sets the pectin in the diced tomatoes. But again, heat processing generally has a impact on taste.
Generally, the best diced tomatoes are made using calcium chloride to firm the dices prior to processing. The calcium treated diced tomatoes can be a source of calcium for the gelling formation, although most tomato products contain enough calcium for gel formation to occur even without an additional source of calcium. The source of pectin is the unprocessed diced tomatoes. Pectin can also come from any fresh puree used in making the sauce although the main source of the excess pectin related to the gel has been identified as coming from the raw diced tomatoes.
Two enzymes which have been implicated in the above are pectin methyl esterase, which catalyzes cleavage of methoxy groups from pectin, and pectinase (also known as polygalacturonase or PG) which catalyzes depolymerization of the cleaved pectin molecules, which causes the reduction in viscosity. It is the demethoxylated pectins which are most suseptible to forming gels by combining with calcium ions.
Pectinase is sometimes used to degrade soluble and insoluble pectins with varying degrees of esterification for viscosity reduction, clarification, and depectinization and maceration of plant tissue in the production of fruit and vegetable juices. It is known that pectin will be deactivated by depolymerization by a small amount of pectinase.
It is documented that raw garlic and onion will under specified process conditions cause a tomato product (i.e., a sauce) to gel. U.S. Pat. No. 4,547,375, to Mersfelder et al. addresses how to prevent these gels and/or use these types of gels to thicken tomato based products. Mersfelder et al. disclose using the gelation mechanism provided by releasing methyl pectin esterase from onion and garlic to demethoxylate the pectin available in the tomato based product to generate a supply of low methoxyl pectin to increase the viscosity of the sauce. They also disclose that in sauces wherein the tomatoes were initially heat treated to inactivate the enzymes, gelling can be prevented by, e.g., a) heating the onion or garlic prior to their addition to the sauce or b) the addition of pectinase.
Crandal et al. U.S. Pat. No. 5,206,047 recognized that high rapid heat treatment of pectin-containing juices will prevent gelling. Crandal et al. were confronted with the fact that the product they wanted to make could not tolerate a high heat manufacturing process without losing its product benefit. Their solution was to subject their product to high shear to destroy or prevent the gel. Unfortunately, high shear tends to destroy the appearance of distinct diced tomatoes in a sauce. Moreover, to subject a fresh pack tomato based sauce to sufficient heat in a short enough time to prevent some of the gelation would produce a product that lacked the flavor and texture benefits derived from making the product at lower temperatures, but results in the product having an undesirable texture because of the gel.
The present inventors have found that even when fresh garlic and onion have been treated to prevent the release of pectin methyl pecterase and thereby prevent them from causing gelling in the tomato products, gels still occur in the fresh pack spaghetti sauces containing previously non-heat processed raw diced tomatoes. Raw diced tomatoes treated with calcium chloride to insure their firmness during the sauce processing are particularly susceptible to such gelling. The invention is directed to a process for producing a fresh pack tomato based sauce, preferably with portions of raw diced tomatoes, fresh garlic and fresh onion, and having a fresh taste and a desirable viscosity without the undesirable gelling.
In accordance with the invention, a fresh pack tomato sauce is made using cut or broken tomatoes, eg tomato dices, pieces, purees or pastes, by adding the broken tomatoes to a vessel and also, either before or after the addition of the broken tomatoes, adding pectinase. Preferably, the broken tomatoes are in the form of raw diced tomatoes (with or without added calcium for firming). Desirably, fresh onion, and fresh garlic are also added. The broken tomatoes, eg raw diced tomatoes, and preferably also the fresh onion and garlic, are added without gelling by adding a pectinase enzyme to the vessel prior to adding the diced tomatoes, fresh garlic, and fresh onion. At least a portion of the broken tomatoes is not heat treated to deactivate pectin-related enzymes. Preferably, substantially none of the diced tomatoes are heat treated to deactivate pectin-related enzymes.
The preferred method of enzyme addition is to add the pectinase to water and the optional calcium salt such as calcium chloride in the kettle, then to add the raw tomatoes for a short period of time (usually 1 to 5 minutes) and then to add a puree of fresh tomatoes and the rest of the sauce ingredients. The sauce can be held for periods of half to one hour, preferably at about 110� F. without causing an undesirable gel to form in the finished sauce or a loss of viscosity. The effective amount of the enzyme ranges from 0.01% to about 1% of the total weight of the sauce.
It is desirable that the addition of pectinase to the sauce be effected under controlled conditions. It has unexpectedly been found that the gel was completely and consistently eliminated in the fresh pack tomato sauce with added raw diced tomatoes, fresh garlic, and fresh onion, yet the viscosity of the sauce was good. This finding was especially surprising in view of the fact that pectinase is used to decrease viscosity and is implicated in the decrease in viscosity which often results naturally once a tomato has been cut if the product is not soon heated to a high enough temperature to deactivate the enzyme. Thus, use of pectinase according to the invention permits the sauce to have a fresh taste by rendering unnecessary the usual enzyme-deactivation (and taste impairing) heat treatment, while at the same time permitting the sauce to maintain a desirable viscosity and texture. Although sterilization prior to packing is usually necessary, heat processing can be kept to a minimum in making the sauce commercially sterile.
It was surprising that one could add pectinase to a sauce that was depending on the properties of pectin for its viscosity since it was expected that adding a pectinase to the sauce would adversely affect the viscosity of the sauce. While not wanting to be bound by theory, it is believed that the use of pectinase in the present invention limits the pectin/calcium interaction so that the original viscosity of the puree is maintained, but the pectin being added to the sauce by the raw tomatoes does not gel. The pectinase is not being used to destroy the tomato tissue of the diced tomatoes. Thus, pectinase is being used in conjunction with a low heat process to stabilize tomato sauce viscosity and tomato dice integrity instead of its common use to destroy either viscosity and/or plant tissue. The sauce is aseptically processed and is packed in glass or cans and is shelf stable at room temperature for extended periods of time.
If desired, mixtures of enzymes may be used including, In addition to pectinase, enzymes such as cellulase or hemicelllulase.
For purposes of the invention, heat deactivation of pectin enzymes is considered to occur at temperatures of 180� F. or more.
In order to preserve the fresh taste of the product, it is especially preferred that no tomato ingredients be used which have been previously heated, ie, heated outside of the immediate sauce preparation procedure.
For a more complete understanding of the above and other features and advantages of the invention, reference should be made to the following detailed description of preferred embodiments and to the accompanying drawings.
The tomatoes used in the invention are preferably freshly picked.
Pectinase, also known as PG or polygalacturonase, is available under the brand name Pectinase AT from Solvay Enzymes of Elkhart, Ind. Pectinase AT has an activity of 150,000 ADJU/gram. ADJU's are apple depectinase juice units. Another enzyme which may be used is sold as Clarex L, also by Solvay, and has an activity of 15,000 ADJU/ml. Clarex ML is a pectinase having a pectinase activity of 40,000 ADJU, which also contains hemicellulase and cellulase enzymes. The Clarex ML product should be used in the present invention at approximately four times the amount of the Pectinase AT enzyme. The activities ratio of pectinase to cellulase in the Clarex ML product is 10:1 whereas the activities ratio of pectinase to hemicellulase in the Clarex ML product is 1:4. The ratio of activities for hemicellulase to cellulase in Clarex ML is 40:1. The pectinase activity in the enzyme preparation may, for example be within the range of from 35,000 to 150,000 ADJU/gram. from eg Pectinase may be obtained from Quest, International as Biopectinase. Pectinase may also be obtained from Novo Nordisk of New York, N.Y.
The pectinase may be fungal or from plants such as tomatoes and other fruits or vegetables. Fungal pectinase is preferred. Pectinase is used at a level of from 0.005 to 0.2 weight percent of the final sauce. The amount of pectinase used may be adjusted based on the ambient temperature which the tomatoes experience prior to dicing since higher temperatures can increase pectinase activity.
If it is desired to use a freshly prepared tomato puree in preparing the sauce, in addition to diced or other broken tomatoes, it may be desirable to heat the puree prior to addition to the vessel. If desired, this may be conducted at temperatures high enough to deactivate enzymes, without departing from the present invention since the diced tomatoes will still contain active enzymes which induce the problematic gel formation to which the present invention provides a solution.
Preferably at least 10 wt % (based on the weight of the final sauce product) and more preferably from 20-45 wt. % of tomatoes in the sauce are subjected to temperatures which do not exceed 180� F., preferably 170� F., especially 150� F. prior to sterilization. Commercial sterilization is desirably carried out by heating at between 195 and 200� F. for about 10-20 minutes. For instance, the sauce can be heated at 195� F. for 10 minutes, at 200� F. for 5 minutes or at 185� F. for 15 minutes. Desirably, the exposure of the sauce to high temperatures is minimized to preserve the fresh taste.
The amount of diced tomato preferably ranges from 10 to 40 wt % based on the weight of the final sauce. Tomato puree may be used at from 5 to 45 wt % basis final sauce, e.g., 30-45 wt. %. Water will typically be added at from 10-45 wt %.
Spaghetti sauces often include one or more vegetable oils. Typical examples of appropriate vegetable oils include corn oil, olive oil, canola oil and soybean oil, although almost any vegetable oil can be used. The oil may be used at from 0 to 15 wt. %, especially from 0.5 to 12 wt. %. and more narrowly from 2 to 9 wt. %. However, the sauce may also be free of added triglyceride oil or fat. If trigylcerides are present it is preferred that they be in the form of vegetable oil rather than animal fat.
Sauces prepared in accordance with the invention will desirably have a Bostwick viscosity of from 5 to 7 cm, especially from 5.5 to 6.5 cm, most preferably 6 cm.
The Bostwick viscosity may be determined as follows. The sauce is placed in a viscometer instrument called a Bostwick Consistometer. The Bostwick Consistometer must be at room temperature (25 C) and be clean and dry. It must be leveled. A small carpenter's level works well. The puree or paste is diluted to 12 brix and mixed until there are no visible lumps of tomato puree and/or paste. The chamber is filled full. The excess material is scraped off of the top of the chamber with a straight edge. Release the gate and time for 30 seconds. Record the distance the tomato puree/paste has traveled in cm. The sauce will move to a distance corresponding to its viscosity; the higher the viscosity, the less distance the paste will move. The Bostwick number is obtained by measuring the distance as callibrated on the instrument. The soluble solids of the sauce will typically range from 10 to 16, preferably from 12 to 15 brix.
The pH of the sauce may be adjusted as desired using edible acids including citric, malic, lactic, acetic or gluconic acids. If necessary, the pH may be buffered using a buffer system such as citric acid/sodium citrate, gluconic acid/sodium gluconate, acetic acid/sodium acetate, or malic acid/sodium malate systems. The pH of the sauce of the invention may range from about 4 to about 6, especially from 4 to 5.
In addition to Allium vegetables such as onion and garlic, other ingredients which may be used in the sauce include table salt, sweeteners such as sucrose, pepper and garlic and onion powders. If desired, the Allium ingredients may be blanched, eg heated at a temperature of above 160� F. prior to addition to the tomato ingredients of the product.
Seasonings and spices may include pepper, such as black pepper and red pepper, basil, dry basil, oregano, thyme, bell pepper, celery, bay leaf, fennel and parsley. Chopped vegetables, such as green and red peppers and carrots, and meats, such as ground beef, may be included, if desired.
The sauce of the invention is typically prepared by adding freshly diced tomatoes to a kettle to which has already been added water, firming salts and pectinase. Desirably, the diced tomatoes are treated as early as possible in the process with the firming salts. A fresh puree which has a soluble solids content of about 20 brix is then added. The puree is preferably at 20 brix, eg from 15 to 25 brix rather than the more typical 32 brix, so as to be subjected to less heat during the evaporation process. However, 31 or 32 brix paste could also be used. The puree will preferably have been subjected to a break temperature of approximately 200� F. for 5 to 10 minutes. The sauce is held for an hour at from room temperature up to 110� F. or another appropriate temperature after which the sauce is sterilized and packed. Preferably, the sauce is subjected to commercial sterilization conditions which are less severe, to enhance fresh taste.
The order of addition of ingredients may be varied, so long as the viscosity is not undesirably diminished. For instance, the diced tomatoes can be added to the firming salt and water and mixed, after which pectinase can be added and mixed, after which the puree, spices and remainder of ingredients can be added. Alternatively, the pectinase can be added immediately after the puree.
The diced tomatoes are exposed to firming salts to preserve their viscosity. Calcium chloride is a preferred firming salt. Another preferred firming salt is calcium citrate. Others include mono calcium phosphate and calcium lactate. Calcium chloride is used in an amount not to exceed 0.222 wt % of the sauce , preferably from 0.095 wt % to 0.222 wt %.
To ascertain whether a sauce is to be considered gelled, i.e., to posses an undesirable gel, gel strength assessment is determined by a visual analysis of the cooled product in a jar. A gelled product retains the shape of the jar and pulls away cleanly from the side of the jar when tipped or rotated. The product surfaces appear shiny on gelled products. A non-gelled product appears uniformly pulpy and not shiny.
A visual assessment of the jarred product is made individually by one or more, preferably more than one, especially four, people familiar with identifying gelling in tomato based products. The scale used is a six point scale adopted from gel assessments made by Crandal et al. in U.S. Pat. No. 5,206,047. They refer to a Gel Evaluation test by Redd et. al. "Quality Control Manual for Citrus Processing Plants." (1986 Intercit, Inc.). The Crandal et al. and Redd et al. references are incorporated herein by reference.
The scale is as follows:
0=Product of uniform appearance, contains no gel lumps.
1=Product with a few small gel lumps but no tendency to mound.
2=Product contains some gelled lumps with a slight tendency to mound.
3=Product has a definite degree of gelation with a slight tendency to mound but does not retain the shape of the container.
4=Product is over 75% gelled with a definite retention of the shape of the container.
5=Product is 100% gelled with the product retaining the fine detailed shape of the container.
Products with a gel score above 3 are not considered gelled. Products with a score of 3 are considered borderline and could be rejected from a quality point of view as having an objectionable amount of gel. The amount of gel expected ranges in the 2 or below category. While scores of 3 might be accepted, adjustments in the amount of enzyme would be considered.
Example 1 illustrates the preferred method of gel prevention in the production of fresh pack tomato sauces processed at optimum temperatures to retain the sauce freshness without compromising the product stability or safety.
A tomato sauce product is prepared according to the following formula:
______________________________________Ingredient Wt. by %______________________________________Water 29.05Fresh Tomato Puree 30.00Raw Diced Tomatoes 30.00Sweetener 6.00Fresh Onions 1.00Fresh Garlic .50Pectinase* .05Other Seasonings and Minor Ingredients 3.40Total 100.0______________________________________ *Varies from .005 to .20 depending on the raw tomatoes. *The actual amount of the pectinase is also dependent on the activity of the enzyme.
The fresh raw tomatoes are diced and conveyed immediately to a kettle waiting with the pectinase, firming salts, and water. The mixture is allowed to mix at ambient temperature for a minimum of 5 to 10 minutes. Fresh onions and garlic are optionally sauteed (i.e. blanched) and added to the mixture. The fresh tomato puree is pumped from the concentrator to the kettle and the remaining fresh ingredients (basil), seasonings and other minor ingredients are added. To preserve freshness the sauce is held at 110� F. for up to an hour. The batch is immediately heated via a heat exchanger to 195� F., filled into the jars and held for the minimum time (about ten minutes). Once the product has been exposed to at least minimum commercial sterilization conditions, it is immediately cooled to ambient temperature.
When this process is followed without the use of the pectinase or a pectinase-containing enzyme mix, the sauce gells on cooling. The sauces made with from 10 to 40 percent raw tomatoes do not gel when the pectinase or pectinase containing enzyme is used in this process.
Instead of holding the batch at 110� F., it may be held at room temperature or up to 110� F. or from 150 to 175� F. for up to an hour. The lower temperatures are preferred.
Example 1 illustrates the preferred method of gel prevention in the production of fresh pack tomato sauces processed at optimum temperatures to retain the sauce freshness without compromising the product stability or safety. However, a part of the discovery of the invention is that an enzyme mixture containing a combination of pectinase, cellulase and hemicellulase is effective in preventing the gelation of fresh pack tomato sauces.
A tomato sauce product is prepared according to the following formula:
______________________________________Ingredient Wt. by %______________________________________Water 29.05Fresh Tomato Puree 30.00Raw Diced Tomatoes 30.00Sweetener 6.00Fresh Onions 1.00Fresh Garlic .50Enzyme Mix* (Pectinase, Cellulase and .20Hemicellulase)Other Seasonings and Minor Ingredients 3.40Total 100.00______________________________________ *Varies from .005 to .20 depending on the raw tomatoes. *The actual amount of the pectinase blend is also dependent on the activity of the enzyme.
The fresh raw tomatoes are diced and conveyed immediately to a kettle waiting with the enzyme mix (pectinase, cellulase and hemicellulase), calcium chloride and water. The, mixture is allowed to mix at ambient temperature for a minimum of 5 to 10 minutes. Fresh onions and garlic which are optionally sauteed (i.e. blanched) are added to the mixture. The fresh tomato puree is pumped from the concentrator to the kettle and the remaining fresh ingredients (basil), seasonings, and other minor ingredients are added, To preserve freshness the sauce is held at room temperature for up to an hour. The batch is immediately heated via a heat exchanger to 195� F., filled into 24 oz. jars and held for the minimum time (about ten minutes). Once the product has been exposed to the commercial sterilization conditions, it is immediately cooled to ambient temperature.
When this fresh pack process is followed without the use of the pectinase or a pectinase containing enzyme, the sauce gels on cooling. Sauces made with from 10 to 40 percent raw tomatoes do not gel when the pectinase or pectinase-containing enzyme mix are used in this process.
The inventors have found that not all gels of tomato sauces are pectin gels. Particularly when processed tomatoes are used in making the tomato sauce, cellulose gels were found. These were confirmed by dissolving the gels with cellulose. Therefore it was felt that some cellulase would be useful in controlling the tomato sauce gel. However, we have found that the gel from pectin was on such a larger scale than gels from cellulose that the pectinase become the preferred enzyme of choice.
The procedure of Example 1 is followed, except that the dice amounts and enzyme amounts are varied as set forth below. Bostwick viscosity values are measured for the various sauces, as set forth below.
______________________________________Example Dice Amount Enzyme wt. % Sauce Bostwick______________________________________A 11.4 0.005-0.10 6.1B 13.2 0.010-0.030 5.5C 16.0 0.010-0.030 5.5D 32.7 0.011-0.100 5.6E 12 0.000 GEL______________________________________
The presence of a gel is determined by four people familiar with the detection of gels in tomato products using the procedure set forth above.
Sensory data for a fresh pack sauce prepared according to Example 1 is compared with that for commercially available, remanufactured, tomato-based sauce made by heating substantially all of the cut tomatoes shortly after they have been picked and without addition of pectinase. The remanufactured product is a fresh pack formula made with heat treated tomato dices and 31 brix paste. The results are as follows:
______________________________________ Con- Chunky No. of To- ProcessedProduct Color sistency Appearance mato Pieces Tomato Flavor______________________________________Fresh 4 4 6 5 3.3Remanfctd 4 4.5 4 3.5 4.5______________________________________ Key: Color: 1 = orange 5 = red 9 = brown Consistency: 1 = very thin 9 = very thick Chunky: 1 = smooth looking 9 = chunky looking Amount of Tomato Pieces: 1 = very few 9 = very chunky Both formulas started with the same amount of tomatoes Processed Flavor: 1 = Fresh 5 = Processed 9 = Overcooked
The fresh pack sauce is fresher than the remanufactured product. The fresh pack sauce retains more tomato piece integrity. The remanufactures sauce has an insignificant amount of higher consistency.
It will be noted that the enzyme mixture requires about 4 times more enzyme than the straight pectinase. The reason for this is that the source of the pectinase enzyme may have a much higher activity level than the mixed enzyme.
The firming agent mentioned relies on the calcium in it to interact with the raw diced tomatoes to give them firmness. This same calcium will combine with the low methoxy pectin in the tomato sauce to form very tight gels. The pectinase then becomes key to having firm tomatoes with a non gelled viscous sauce.
It should be understood, of course, that the specific forms of the invention herein illustrated and described are intended to be representative only, as certain changes may be made therein without departing from the clear teaching of the disclosure. Accordingly, reference should be made to the following appended claims in determining the full scope of the invention.
Patent Citations
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Quinoa Salad with Beets
The whole-grain quinoa in this salad helps you feel satisfyingly full long after the meal is finished.
Level: Easy
Serves: 12
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- 1.25 c. quinoa
- 1.13 tsp. salt
- 4 medium beets
- 2 tbsp. balsamic vinegar
- 1 tbsp. lemon juice
- Freshly ground pepper
- 3 tbsp. extra-virgin olive oil
- 0.50 large seedless cucumber
- 1 pt. yellow cherry tomatoes
- 1 c. green beans
- 0.50 c. Chopped flat-leaf parsley
- Rinse quinoa thoroughly. Place in a medium saucepan with 2 1/2 cups water. Add 1/8 teaspoon salt; bring to a boil. Reduce to a simmer and cover. Cook until quinoa is tender, 12-15 minutes. Remove from heat; let stand 10 minutes. Transfer to a bowl. Cover and refrigerate about 2 hours.
- Meanwhile, place beets in a large saucepan; cover with cold water (by about an inch). Add 1 teaspoon salt; bring to a simmer. Cook until beets are tender when pierced with a paring knife, 35-45 minutes. Drain; cover with cold water. Let sit until cool enough to handle. Peel and cut into 1/2-inch cubes.
- In a small bowl, mix vinegar, lemon juice, and salt and pepper to taste. Slowly whisk in oil. In a large bowl, combine quinoa, beets, cucumber, tomatoes, green beans, and parsley. Toss in dressing to serve.
From: O, The Oprah Magazine
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The stock is up by more than 130 percent over the last 5 years
What you need to know about your future benefits
Join the NASDAQ Community today and get free, instant access to portfolios, stock ratings, real-time alerts, and more!
Single taxpayers should plan these moves throughout the year to
reduce taxable income and increase tax deductions. Here are the
areas where you should look for tax savings:
Car and
College and other expenses
Family planning
Retirement savings
Give yourself a raise. If you got a big tax refund this year, it
meant that you're having too much tax taken out of your paycheck
every payday. So far this year, the average refund is nearly
$2,800. Filing a new W-4 form with your employer (talk to your
payroll office) will insure that you get more of your money when
you earn it. If you're just average, you deserve about $225 a month
extra. Try our
easy withholding calculator
now to see if you deserve more allowances.
Go for a health tax break. Be aggressive if your employer offers
a medical reimbursement account -- sometimes called a flex plan.
These plans let you divert part of your salary to an account which
you can then tap to pay medical bills. The advantage? You avoid
both income and Social Security tax on the money, and that can save
you 20% to 35% or more compared with spending after-tax money.
Starting in 2013, the maximum you can contribute to a health care
flex plan is $2,500. Use our
handy calculator
to figure out how much you can save.
Switch to a Roth 401(k). But if you are concerned about
skyrocketing taxes in the future, or if you just want to diversify
your taxable income in retirement, considering shifting some or all
of your retirement plan contributions to a Roth 401(k) if your
employer offers one. Unlike the regular 401(k), you don't get a tax
break when your money goes into a Roth. On the other hand, money
coming out of a Roth 401(k) in retirement will be tax-free, while
cash coming out of a regular 401(k) will be taxed in your top
bracket. A provision in the fiscal cliff bill enacted Jan. 1 allows
you to convert money in your regular 401(k) to your Roth 401(k).
(Previously, this type of conversion wasn't available unless you
were 59 ½ or older or had left your job) Just remember that you'll
have to pay income taxes on the amount you convert.
Be smart if you're a teacher or aide.
Keep receipts for what you spend out of pocket for books, supplies
and other classroom materials. You can deduct up to $250 of such
out-of-pocket expenses ... even if you don't itemize.
Tally job-hunting expenses. If you count yourself among the
millions of Americans who are unemployed, make sure you keep track
of your job-hunting costs. As long as you're looking for a new
position in the same line of work (your first job doesn't qualify),
you can deduct job-hunting costs including travel expenses such as
the cost of food, lodging and transportation, if your search takes
you away from home overnight. Such costs are miscellaneous
expenses, deductible to the extent all such costs exceed 2% of your
adjusted gross income.
Keep track of the cost of moving to a new job. If the new job is
at least 50 miles farther from your old home than your old job was,
you can deduct the cost of the move . . . even if you don't itemize
expenses. If it's your first job, the mileage test is met if the
new job is at least 50 miles away from your old home. You can
deduct the cost of moving yourself and your belongings. If you
drive your own car, you can deduct 24 cents per mile for a 2013
move, plus parking and tolls.
Pay tax sooner than later on restricted stock.
If you receive restricted stock as a fringe benefit, consider
making what's called an 83(b) election. That lets you pay tax
immediately on the value of the stock rather than waiting until the
restrictions disappear when the stock "vests." Why pay tax sooner
rather than later? Because you pay tax on the value at the time you
get the stock, which could be far less than the value at the time
it vests. Tax on any appreciation that occurs in between then
qualifies for favorable capital gains treatment. Don't dally: You
only have 30 days after receiving the stock to make the
Pay back a 401(k) loan before leaving a job.
Failing to do so means the loan amount will be considered a
distribution that will be taxed in your top bracket and, if you're
younger than 55 in the year you leave the job, hit with a 10%
penalty, too.
Ask your boss to pay for you to improve yourself.
Companies can offer employees up to $5,250 of an educational
assistance tax free each year. That means the boss pays the bills
but the amount doesn't show up as part of your salary on your W-2.
The courses don't even have to be job related and even
graduate-level courses qualify.
Use a Roth to save for your first home.
Sure, the "R" in IRA stands for retirement, but a Roth IRA can be a
powerful tool when you're saving for your first home. All
contributions can come out of a Roth at any time, tax- and
penalty-free. And, after the account has been opened for five
years, up to $10,000 of earnings can be withdrawn tax- and
penalty-free for the purchase of your first home. Assume $5,000
goes into a Roth each year for five years, and the account earns an
average of 8% a year. At the end of five years, the Roth would hold
about $31,680 -- all of which could be withdrawn tax- and
penalty-free for a down payment.
Let Uncle Sam pay part of your education expenses.
If you're paying your own tuition for a graduate course or other
training, you may qualify for a Lifetime Learning Credit that's
worth 20% of up to $10,000 of qualifying expenses. That could knock
as much as $2,000 of your tax bill. The right to claim this tax
saver phases out if your income exceeds $50,000 on a single return
or $100,000 on a joint return.
Deduct expenses even if you don't itemize.
Taxpayers who claim the standard deduction often complain that
itemizers get the better deal. But that's not true. The only reason
to use the no-questions-asked standard deduction is if it's bigger
than the total you could deduct if you itemized. And, you can
deduct a lot of things even if you don't itemize, including student
loan interest, job-related moving expenses, costs incurred by
reservists and performing artists and contributions to health
savings accounts and IRAs.
Deduct interest paid by mom and dad. When parents make payments
on a child's student loan, the child can claim a tax deduction for
the interest, as long as the parents can't claim him or her as a
dependent, even if he or she doesn't itemize.
Time your wedding.
If you're planning a wedding near year-end, put the romance aside
for a moment to consider the tax consequences. The tax law still
includes a "marriage penalty" that forces some pairs to pay more
combined tax as a married couple than as singles. For others, tying
the knot saves on taxes. Consider whether Uncle Sam would prefer a
December or January ceremony.
Marry your withholding, too.
Tying the knot means a lot to your Uncle Sam, too. Before the
wedding, soon-to-be husband and soon-to-be wife should get a W-4
form and figure how to arrange withholding from your paychecks to
match your new tax status.
Roll over an inherited 401(k).
A recent change in the rules allows a beneficiary of a 401(k) plan
to roll over the account into an IRA and stretch payouts (and the
tax bill on them) over his or her lifetime. This can be a
tremendous advantage over the old rules that generally required
such accounts be cashed out, and all taxes paid, within five years.
To qualify for this break, you must name a person or persons (not
your estate) as your beneficiary. If your 401(k) goes through your
estate, the old five-year rule applies.
Check the calendar before you sell.
You must own an investment for more than one year for profit to
qualify as a long-term gain and enjoy preferential tax rates. The
"holding period" starts on the day after you buy a stock, mutual
fund or other asset and ends on the day you sell it.
Don't buy a tax bill.
Before you invest in a mutual fund near the end of the year, check
to see when the fund will distribute dividends. On that day, the
value of shares will fall by the amount paid. Buy just before the
payout and the dividend will effectively rebate part of your
purchase price, but you'll owe tax on the amount. Buy after the
payout, and you'll get a lower price, and no tax bill.
Make your IRA contributions sooner rather than
The sooner your money is in the account, the sooner it begins to
earn tax-deferred or, if you use a Roth IRA, tax-free returns. Over
a long career, this can make an enormous difference.
See All Tax Savings Strategies
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Current efforts devalue learning and the responsibility of students for their own success, writes Christopher B. Nelson.
Much of the analysis in the humanities in recent decades has been embarrassing and has hurt serious scholarship, writes Mark Bauerlein.
Andrew Joseph Pegoda wonders about the unintended messages and pressure created by the current emphasis at many colleges.
The public discussion of a recent speech, from behind bars, to Goddard graduates incorrectly portrayed the speaker and the college, writes Jan Clausen.
Professors are sometimes too quick to decide on the intellectual ability of students and colleagues, writes Heather Dubrow.
Students learn something from the way professors respond, even to messages that never should have been sent, writes Danielle DeRise.
The pushes toward modular instruction and competency-based education are significant, but don't expect traditional forms of teaching to disappear, writes Dan Butin.
As a new academic year begins, Ulf Kirchdorfer contemplates the end of cursive, having his composition students write essays on their smartphones, and more.
Daniel F. Chambliss writes about why professors need to -- and how they can do so.
Colleges need to focus on the right strategies for their institutions, not satisfying bureaucratic targets, writes Christopher B. Nelson.
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This 70 page report documents the findings of the SHOUHARDO II program, a Food For Peace program in Bangladesh that aims to reduce...
Country Info
CARE started its operations in Bangladesh (then East Pakistan) in 1949. Today, CARE Bangladesh amplifies the voices of the poor and the marginalized in ways that influence public opinion, development practices, and policy at all levels by drawing on grassroots experience and relationships with civil society, government, and the private sector.
We have made a long-term commitment to specific marginalized and vulnerable groups to achieve a lasting impact on the underlying causes of poverty and social injustice.
Latest News from United StatesBangladesh
Voices From the Families of SHOUHARDO
CARE, USAID and the Bangladesh government launched the SHOUHARDO program in 2004 to reduce child malnutrition in Bangladesh's poorest communities.
Bottom of the Pyramid Selling
Researchers studied a sales program that employs Bangladeshi women at the proverbial bottom of the pyramid, run by the Bangladesh arm of CARE.
Learning From The Tipping Point: Sneak Peek
It's July, 2014. What Has Tipping Point Learned So Far?
Child Grooms: Several communities in our working areas of Nepal arrange and celebrate marriages between children aged as young as 4. Brides and grooms might not see each other again until they near puberty, when they are expected to begin marital life. Boys, too, are denied the choice of if, when, and who to marry. In coming months, we will explore the impact on boys.
Our Approach
The Tipping Point project is using a Developmental Evaluation (DE) approach to monitoring, evaluation, and learning (MEL) which leads to innovation through a focus on documentation, reflection, and learning so that we can refine strategies at every step of the way. Many people naturally experiment, by trying out new ways of doing something, and then changing what they are doing based on feedback loops and changing needs and demands. However, traditional monitoring and evaluation systems do not usually value or support this experimentation.
Universal Insight
Partners to End Child Marriage
Partners to End Child Marriage: ASD
Assistance for Slum Dwellers (ASD) is a Bangladeshi non-profit and non-governmental organization, dedicated to the cause of distressed humanity. Since its inception in 1988, ASD has worked to ensure poor peoples' participation in the development process. ASD's focus is to ensure that poor people have support and participation in processes so that they can change their own lives. Its mission is to encourage the poor to create solidarity, build skills, link to resources, improve their bargaining position, and have income earning opportunities.
Partners to End Child Marriage: JASHIS
Jaintia Shinnomul Songstha (JASHIS) is a non-profit and non-government organization based in the Sylhet district of Bangladesh. JASHIS conducts most of its work through a participatory approach that considers everyone's perspective. JASHIS values providing everyone with an opportunity to participate in the planning process, as well as have a role in decision making. JASHIS has gathered knowledge and skill through extensive training on PRA tools. As a result, the team applies their learning during all stages of project implementation.
Local Innovation
Tipping Point
Dedication, That's All It Takes
"If you have the right aspiration and devotion towards what you want to achieve in life, I guarantee that you will reach it at some point in time!"
These are the words that Selina Akhter, a 20 year old girl was saying to other village girls her age. In just six months, she was able to change her life like no one else in her village. She is an example of how one's own dedication and sincerity can fulfill goals in life, despite many obstacles.


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TV Daily Schedule: KQED 9
Another way to search for programs is from the TV Programs A-Z Directory.
KQED 9: Saturday, July 4, 2015
Comcast 9 and 709 • Digital 9.1, 54.2 or 25.1
Schedule is subject to change. Please visit kqed.org/tv/schedules/daily for the most up-to-date info.
12:00 amCharlie Rose [#21140] (original broadcast: 7/3/15)
*David Remnick, editor-in-chief of The New Yorker, on President Obama
*A compilation of interviews from the archive: Joseph Ellis, Ron Chernow, David McCullough, and Walter Isaacson on America's Founding Fathers duration 56:47 STEREO TVRE
1:00 amNightly Business Report [#34132] duration 26:46 STEREO TVG (Secondary audio: none)
1:30 amWashington Week with Gwen Ifill [#5501] *Barack Obama seems to be defying the "lame-duck" label many second-term presidents face. The recent Supreme Court decisions supporting Obamacare and legalizing same-sex marriage, the bipartisan passage of a trade deal, and re-established diplomatic relations with Cuba mark not only a turning point for the U.S. but also major victories for Obama's legacy. Peter Baker of The New York Times will take a closer look at President Obama's triumphant June and the remaining priority issues on his agenda.
*New Jersey Governor Chris Christie launched his presidential campaign this week making him the 14th Republican seeking the White House. But with a field that is expected to grow to at least 16 by the end of the month, how are the candidates trying to distinguish themselves from the pack? Molly Ball of The Atlantic and Jeff Zeleny of CNN will update us on the political events of the week including Jeb Bush's 33 years of tax returns and the State Department's release of some 30,000 Hillary Clinton emails. They'll also have a closer look at how the issues of immigration, gay marriage, religious freedom, legalized marijuana, and the Confederate flag are having an impact on Campaign 2016.
* And with a renewed focus on race following the shooting in Charleston, South Carolina, last month, Gwen Ifill examines how we all bring our own filters to our world view in this week's Gwen's Take: How We See Each Other...and How We Don't.
*As the Supreme Court wrapped up its term this week, John Roberts also marked 10 years as chief justice. How has Roberts left his mark on the Court in his first decade? Joan Biskupic of Reuters and Pete Williams of NBC News explore in the Washington Week Backstory. duration 26:46 STEREO TVRE (Secondary audio: none)
2:00 amSpark! [#902H] Arts + Social Issues Chinese artist and dissident Ai Weiwei explores themes of freedom of speech and imprisonment in a large scale art installation on the notorious former prison island of Alcatraz.
Michael Tilson Thomas and the San Francisco Symphony appeal to younger, more diverse audiences with a contemporary, classical music experience, video projections, and a cocktail bar.
David Maisel's stunning aerial photographs reveal landscapes irrevocably altered by mankind, including the eerie salt flats of Owens Lake.
The Market Street Prototyping Festival engages innovative urban planning techniques to bring community and public art to a once neglected urban corridor. duration 28:00 STEREO TVG
2:30 amCheck, Please! Bay Area [#504H] Memo's Mexican Cuisine, Souls Restaurant & Flea Perfectly executed family recipes from North-Central Mexico and a house specialty of Chicken Pipian make Memo's Mexican Cuisine a great spot. And, the community spirit at a church-run spot adds another level of enjoyment at Souls Restaurant, where soul food is prepared fresh every day by members of the neighborhood. Finally, flavorful, fun, sustainable cuisine bought locally to make signature comfort foods and devilish desserts are at Flea Street Cafe. duration 26:48 STEREO TVG
3:00 amStatue of Liberty This 1985 Ken Burns film chronicles the creation and history of the Statue of Liberty and what it represents to all Americans. Narrated by David McCullough, the film traces the development of the monument-- from its conception, to its complicated and often controversial construction, to its final dedication--and offers interviews with a wide range of Americans to explore the meaning of the Statue of Liberty. duration 56:46 TVPG-L
4:00 amMount Rushmore: American Experience High on a granite cliff in South Dakota tower the huge carved faces of four American presidents. Together they constitute the world's largest sculpture. The massive tableau inspires awe and bemusement. How, and when, was it carved? Who possessed the audacity to create such a gargantuan work? The story of Mount Rushmore's creation is as bizarre and wonderful as the monument itself. It is the story of hucksterism and hyperbole, of a massive public works project in the midst of an economic depression. And it is the story of dozens of ordinary Americans who suddenly found themselves suspended high on a cliff face with drills and hammers as a sculptor they considered insane directed them in the creation of what some would call a monstrosity and others a masterpiece. Narrated by Michael Murphy. duration 55:48 STEREO TVPG (Secondary audio: DVI)
5:00 amFilm School Shorts [#308H] Responsible Parties Disaster Preparedness (University of California Los Angeles) - A hurricane pulls a couple out of their comfort zone and drops them at the crossroads of commitment, disaster and the art of being prepared. Directed by Melissa Finell.
Humpty (New York University) - In time to a classic Harry Nilsson soundtrack, slacker Dean decides to revisit an old high school experiment in his quest to prove his parenting abilities to his pregnant girlfriend. Directed by Clare Sackler. duration 28:59 STEREO TVPG-S
5:30 amCharlie Rose - The Week [#250H] duration 26:46 STEREO TVRE
6:00 amCaillou [#435] New Places and New Things! Caillou and family go on a trip on Helen's boat, an old friend of Mom's. Caillou is surprised to find there's a whole house packed into the boat. Caillou learns about wind and sails, and even gets to steer the boat too! When Mom and Dad are getting ready to go out to a restaurant, Caillou doesn't understand why he can't go too! He's disappointed until Julie the babysitter suggests they make their own restaurant, complete with menus! When Caillou accidentally breaks one of his toys because his room is a mess, Mom suggests a way to make cleaning up fun: with colourful stickers and a chart. Now Caillou and Rosie get to pick out their very own stickers for brushing their teeth and cleaning up the toys in their bedrooms! When Caillou dresses himself, he learns that when you put your pants on backwards, you can change and put them on right. When he sees Dad and Grandpa in suits and ties for a big party, he changes into his grownup clothes too. Jonas, a friend of Dad's and a real cowboy, has invited the family to visit his ranch. Caillou had never met a real cowboy before. Caillou learns a lot about horses; he gets to brush a pony named Lucky, he even gets his very own cowboy hat! duration 28:46 STEREO TVY
6:30 amArthur [#1801H] The Tattletale Frog/D.W. & Bud's Higher Purpose * The Tattletale Frog - When Bud is blamed for an accident D.W. causes, she has to decide whether to let her friend take the fall. Educational Objective: D.W. learns the importance of honesty and accepting responsibility for her actions.
* D.W. & Bud's Higher Purpose - D.W. and Bud can't wait to ride "The Buzzard," Wonder World's newest rollercoaster. Will they make it past the persnickety ticket taker - or will they come up short? Educational Objective: D.W. and Bud learn the power of persistence. duration 28:46 STEREO TVY (Secondary audio: DVI)
7:00 amOdd Squad [#128H] Not So Splash/Switch Your Partner Round and Round * Not So Splash - In the middle of summer, Olive and Otto investigate why parts of town are turning snowy and cold. Curriculum: Measurement; comparing temperatures and using a thermometer.
* Switch Your Partner Round and Round - Olive and Otto discover what life would have been like if Ms. O has assigned them different partners. Curriculum: Measurement; using standard measurements to compare capacity. duration 28:46 SRND51 TVY (Secondary audio: DVI)
7:30 amWild Kratts [#309H] Bandito: The Black Footed Ferret Martin impulsively tries out Aviva's new Stone Digger before it is finished and flies out of control and crash lands into a hidden prairie where he is stranded, but encounters a lost colony of black footed ferrets. duration 28:46 STEREO TVY
8:00 amJoseph Rosendo's Travelscope [#712H] Taiwan Lantern Festival Joseph, a winner of the 2013 Taiwan Tourism Festival Awards, deepens his understanding of Taiwan and its people by criss-crossing the island during the Taiwan Lantern Festival. A celebration of light, culture and tradition, the festival is a Chinese holiday more than 2, 000 years old. Joseph discovers that while the Taiwan Lantern Festival has its electric side, it also values the human touch. While the festival showcases the country's modern, technological side, it also honors its historic customs and traditions. Joseph explores these cultural connections at the national display of lanterns in Hsinshu, in historic temples and at street-side puppet shows, by enjoying traditional foods and, in the mountain district of Pingshi, by joining in the poignant release of thousands of sky lanterns which carry the wishes and dreams of locals and visitors heavenward. duration 26:46 STEREO TVG (Secondary audio: DVI)
8:30 amNew Scandinavian Cooking [#602H] A Traveller's Bite In today's episode, Andreas travels by train through different climates and the mountainous heart of Norway, between Bergen and Oslo. He starts to prepare a traveler's must, a shrimp sandwich inspired by sestern Norway. As Andreas continues his journey inland he stops at Voss, where he makes a herb-stuffed lamb roll that can be served warm or cold. On top of the mountain he goes trout fishing and cooks the trout in a wooden bucket. Closer to Oslo, Andreas prepares a dessert with tart rhubarb and sweet strawberries served by the fjord in the capital. duration 26:52 STEREO TVG
9:00 amCheck, Please! Bay Area [#204H] Pasta Moon, Town Hall, Suppenkuche Contemporary Italian, in a romantic seaside setting, begin our show, followed by a lively, trendy, fun spot with comfort food. Then off to the flavors of Germany and the boisterous atmosphere of this beer-centric restaurant. duration 27:16 STEREO TVG
9:30 amSupper Club [#104H] Kyoto Japan - City of Wonders. Join celebrity photographer Russel Wong as he captures the beauty of geishas and the mystical bamboo forest. A visit to a 500 year old soba restaurant gives Russel the opportunity to chat with its owner/photographer, Ariko Inoka. He meets other icons in the restaurant business, and samples the best food Kyoto has to offer, including Kansai style sushi and wild boar hot pot. duration 26:46 STEREO TVG
10:00 amMartin Yan's Taste of Vietnam [#121H] Sleepless In Vietnam Vietnam is a top coffee producing country in the world. Much of that production goes towards domestic consumption, as Vietnam is home to the most robust coffee and cafe culture in Asia. Martin travels to Buon Ma Thout, the ground zero of Vietnamese coffee to find out all about the national brew of 'ca-phe'. Recipes: Coffee-flavored Ribs, Coffee Crepe Cake, Vietnamese Coffee. duration 26:46 STEREO TVG
10:30 amEssential Pepin [#106H] Special Spuds Garlic Mashed Potatoes; Potato Ragout; Gratin Dauphinoise; Cream Puff Potatoes. duration 26:46 STEREO TVG (Secondary audio: DVI)
11:00 amAmerica's Test Kitchen from Cook's Illustrated [#1522H] Get A Rise Out of Your Eggs Test cook Dan Souza teaches host Christopher Kimball how to cook the best Pasta Frittata with Sausage and Hot Peppers. Next, Chris answers cooking questions in Letters to the Editor. And finally, test cook Bridget Lancaster updates a classic recipe for Cheese Souffle. duration 26:46 STEREO TVG
11:30 amCook's Country from America's Test Kitchen [#605H] Italian Made Easy Test cook Bridget Lancaster reveals the secrets to making Grandma Pizza at home. Then, tasting expert Jack Bishop challenges host Christopher Kimball to a tasting of tortellini. Next, Bridget shares the test kitchen's guide to cutting terms. And finally, test cook Julia Collin Davison shows Chris how to make perfect Slow-Cooker Minestrone. duration 26:46 STEREO TVG
12:00 pmCheck, Please! Bay Area [#203H] Miller's East Coast West Delicatessen, Picante, Da Flora Authentic ingredients flown in from New York, make this delicatessen a special find; while flavors cultivated from a love affair with Mexico are the inspiration at our next stop. And finally the Veneto region of Italy is the focus, with just a dab of Hungarian. duration 26:13 STEREO TVG
12:30 pmLidia's Kitchen [#113H] Rustic and Rich Flavors Lidia prepares a rich Meatball and Eggplant Tagliatelle, an easy Vegetable and Meat Casserole, and a rustic Lentil Country Salad. duration 26:46 STEREO TVG
1:00 pmJoanne Weir's Cooking Confidence [#211H] You Say Harissa Each time Joanne travels, she loves to find ways to bring exotic flavors home. In this episode, she shows her student Michelle how a picant spice rub, harissa, can quickly transform a home cooked meal of pork tenderloin into a gourmet experience with a cooling mint and cumin yogurt on the side. Recipes: Harissa-Rubbed Pork Tenderloin with Mint and Cumin Yogurt, Green Spring Vegetables. Student: Michelle Soto. duration 26:46 STEREO TVG
1:30 pmMartha Stewart's Cooking School [#305H] Braising In this episode, Martha explores braising, the technique behind so many iconic dishes. Osso buco, an Italian specialty, is a perfect example of how a less tender cut of meat can be transformed into a delicious dish. Then, Martha makes Ireland's favorite: homemade corned beef. And finally, she demonstrates how to make lamb shanks with the spices of Morocco, adding apricots and olives to create a rich aromatic sauce. duration 25:46 STEREO TVG
2:00 pmMartha Bakes [#202H] Shortbread You don't have to be Scottish to love shortbread, and this deliciously dense treat is easier to make than you might think. Martha demonstrates how to make shortbread wedges, brown-butter shortbread lemon bars, brown-sugar pecan shortbread cookies, and a pumpkin tart with pressed-in shortbread tart shell - perfect for fall. duration 26:46 STEREO TVG
2:30 pmHubert Keller: Secrets of a Chef [#421H] Street Food with Susan Feniger Susan Feniger visits Chef Keller's set and brings some of the wonderful "street food" recipes she has collected from cuisines all over the world. Today she focuses on Asian cooking, demonstrating three exciting recipes.
Recipes: Japanese Pickled Vegetable Ribbons; Chilled Soba Noodles with Spicy Orange Sesame and Tofu; Tatsutage Fried Chicken with Spicy Yuzu Mayonnaise. duration 27:01 TVG
3:00 pmAntiques Roadshow [#1927H] Vintage Denver Uncover changes in the value of appraisals from 15 years ago. Highlights include a Bakelite collection, a 19th-century Tabor mining archive and some Jessie Willcox Smith paintings. See which item more than doubles its original valuation. duration 56:46 STEREO TVG
4:00 pmHometime [#2825H] Creekside Home Kitchen Find out what's new in kitchens as construction progresses. duration 24:40 TVG (Secondary audio: DVI)
4:30 pmAsk This Old House [#1305H] Tom teaches a homeowner how to repair some structural problems in his home. Electrician Scott Caron helps a homeowner run wiring for a new ceiling fixture and switch in a living room. And the guys ask, "What is it?" duration 24:46 STEREO TVG
5:00 pmThis Old House [#3405H] Charlestown Project 2014/Gardens & Greek Revival Style Roger visits the Sullivan Square Community Garden, while Richard works with fireplace expert John Sullivan to rough in the ductwork for the new direct vent gas fireplace units. With plaster work and flooring completed, Norm and Tom add some subtle Greek Revival details to the interior window trim package. For inspiration for her own urban garden, Roger takes homeowner Angela Daigle to see some hidden gardens of Beacon Hill. Painting contractor Mauro Henrique paints the exterior window trim on the rowhouse and puts up samples of a few bold color choices for the new front door. duration 26:46 STEREO TVG
5:30 pmPBS NewsHour Weekend [#401] On Saturday, NewsHour Weekend explores California's historic drought. Since it began, the lack of water has cost thousands of jobs, caused noticeable changes in the landscape and induced desperation among citizens who are running out of options. In light of the state's newest restrictions implemented last month, famers who have drilled deeper and deeper into the ground for available water have sought help from unlikely sources. NewsHour's John Larson reports in this updated segment. duration 26:46 STEREO TVRE
6:00 pmGreat Performances [#4002H] Star-Spangled Spectacular: Bicentennial of Our National Anthem This program is a celebration of the 200th anniversary of the penning of the country's national anthem, "The Star-Spangled Banner." It features a star-studded line-up of musical performances representing a wide variety of musical genres, historical vignettes and an extraordinary fireworks display. The show is broadcast live from the Fort McHenry National Monument and Historic Shrine and Baltimore's Inner Harbor. The special features a diverse line-up of entertainers paying tribute to our nation's ideals in a thrilling and inspiring concert at the Pier Six Pavilion. The Baltimore harbor, replete with tall ships and naval vessels serves as a stunning backdrop. The program also includes ceremonial activities at Fort McHenry, historical highlights and a dramatic fireworks crescendo. duration 1:56:46 SRND51 TVG
8:00 pmCapitol Fourth [#2015H] Celebrate the country's 239th birthday with an all-star musical extravaganza and the greatest display of fireworks anywhere in the nation. America's favorite Independence Day celebration is broadcast live from the West Lawn of the US Capitol. duration 1:28:46 STEREO TVG
9:30 pmCapitol Fourth [#2015H] Celebrate the country's 239th birthday with an all-star musical extravaganza and the greatest display of fireworks anywhere in the nation. America's favorite Independence Day celebration is broadcast live from the West Lawn of the US Capitol. duration 1:28:46 STEREO TVG
11:00 pmF.S. Key and the Song That Built America This program celebrates the 200th anniversary of Francis Scott Key's writing of America's national anthem, "The Star-Spangled Banner." Key, a constitutional lawyer, famously penned the lyrics following the 12-hour bombardment of Ft. McHenry in September 1814. Against a backdrop of history, and through the eyes of Key's loving wife Polly (played by Deborah Hazlett), the film highlights Key's personal life, legal career and artistic development. The documentary covers Key's major cases (including the Aaron Burr conspiracy), his vehement opposition to the War of 1812, his enlistment in the militia, his participation in the ill-fated defense of Washington, DC, and his penchant for poetry and art. duration 56:46 SRND51 TVG
12:00 amGreat Performances [#4002H] Star-Spangled Spectacular: Bicentennial of Our National Anthem This program is a celebration of the 200th anniversary of the penning of the country's national anthem, "The Star-Spangled Banner." It features a star-studded line-up of musical performances representing a wide variety of musical genres, historical vignettes and an extraordinary fireworks display. The show is broadcast live from the Fort McHenry National Monument and Historic Shrine and Baltimore's Inner Harbor. The special features a diverse line-up of entertainers paying tribute to our nation's ideals in a thrilling and inspiring concert at the Pier Six Pavilion. The Baltimore harbor, replete with tall ships and naval vessels serves as a stunning backdrop. The program also includes ceremonial activities at Fort McHenry, historical highlights and a dramatic fireworks crescendo. duration 1:56:46 SRND51 TVG


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"The fulfilled renown of Moby-Dick and of As I Lay Dying is augmented by Blood Meridian, since Cormac McCarthy is the worthy disciple both of Melville and Faulkner," writes esteemed literary scholar Harold Bloom in his Introduction to the Modern Library edition. "I venture that no other living American novelist, not even Pynchon, has given us a book as strong and memorable."
Cormac McCarthy's masterwork, Blood Meridian, chronicles the brutal world of the Texas-Mexico borderlands in the mid-nineteenth century. Its wounded hero, the teenage Kid, must confront the extraordinary violence of the Glanton gang, a murderous cadre on an official mission to scalp Indians and sell those scalps. Loosely based on fact, the novel represents a genius vision of the historical West, one so fiercely realized that since its initial publication in 1985 the canon of American literature has welcomed Blood Meridian to its shelf.
"A classic American novel of regeneration through violence," declares Michael Herr. "McCarthy can only be compared to our greatest writers."
About the Author
Cormac McCarthy is the author of numerous novels, including Blood Meridian, No Country for Old Men, and The Road. He has won the National Book Award, the National Book Critics Circle Award, and the Pulitzer Prize. His plays include The Stonemason and The Sunset Limited, which was originally performed by Steppenwolf Theatre Company. His screenplay The Counselor was made into a film directed by Ridley Scott and released in 2013.
The Sterling Professor of Humanities at Yale University, Harold Bloom (b. 1930) has been hailed as one of our greatest living literary critics (Los Angeles Times).
Praise For…
"McCarthy is a writer to be read, to be admired, and quite honestly—envied."
—Ralph Ellison
"McCarthy is a born narrator, and his writing has, line by line, the stab of actuality. He is here to stay."
—Robert Penn Warren