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If cleanliness is next to godliness, we must be in the midst of a truly spiritual era. Not only do some Americans wipe germs off their hands every few hours, but now a growing number of celebs, as well as perfectly normal women, want to clean up their insides, too—by following a detoxification routine. "I like to do fasts and detoxes a couple of times during the year," Gwyneth Paltrow wrote on her lifestyle website, GOOP. The actress is a particular fan of the Clean program, developed by New York City cardiologist Alejandro Junger. After three weeks on the regimen—juices interspersed with one small solid meal a day—"I feel pure and happy and much lighter," she reported.
Detox diets are based on the unproven premise that our bodies are constantly bombarded with toxins from pollution, chemicals, alcohol, sugar, caffeine, processed foods and other unsavory sources and that these "poisons" can build up and cause health problems. According to this line of thinking, the older we get, the longer these noxious substances have been in our bodies causing damage; hence the perceived need for us to flush toxins periodically and, in theory, restore internal vitality.
To that end, cleansing diets prescribe restricted menus for a defined period of time; offending food ingredients such as sodium, caffeine and sugar are banned. "There's something to be said for limiting choices. You're giving your body a chance to rest, and that's a good thing," says Leslie J. Bonci, RD, director of sports nutrition at the University of Pittsburgh Medical Center. The diet may even give you a psychological boost. "Because you're following a program, you can feel like you're in control," says Sandra Haber, PhD, a New York City psychologist who specializes in eating issues.
There are other benefits, too. If you forgo salty, sugary and processed foods—items you probably shouldn't be eating too often anyway—and eliminate or reduce alcohol, "you may feel more energetic," notes Keri Glassman, RD, a private nutrition consultant in New York City and author of The O2 Diet. "Also, taking refined starches and salt out of your diet for a few days can help you feel less bloated and make your belly flatter, since both can cause you to retain water."
However, there's a difference between giving your body a respite and giving it a complete overhaul. What a detox diet won't do is act like a CentralVac that scoops up and gets rid of toxins inside your body. The truth is, you don't need that kind of assist. "A healthy liver and kidneys do a masterful job of detoxifying the body on a daily basis," says David Katz, MD, director of the Yale University Prevention Research Center. And some ingredients purported to help cleanse, such as lemon juice, don't do so (though lemon juice may improve digestion). Others, such as the nightly laxatives recommended on the Master Cleanse, are downright risky: They can dehydrate you and lead to electrolyte imbalances.
In fact, most nutritionists advise steering clear of some cleansing programs. Liquid-only diets, for instance, are unhealthy when they are low in calories and do not contain essential nutrients, Bonci says. A famous example: Master Cleanse, developed around 1940 by alternative medicine practitioner Stanley Burroughs, who was reportedly looking for a way to deal with stomach ulcers. In this plan, you consume a mix of lemon juice, maple syrup, cayenne pepper and water six to 12 times a day for 10 days. Such a regimen can make dieters feel dizzy and headachy and could, within 48 to 72 hours, lead to nutritional deficiencies, according to Katz.


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ZF-8733: Zend_File_Transfer_Adapter_Abstract should not accept user provided mime time as official mime type
Zend_File_Transfer_Adapter_Abstract::getMimeType() falls back on the contents of the PHP $_FILES array to inspect a file upload's MIME Type, this is bad behavior.
Do not commit, patch under review.
2 notes:
1.) getMimeType() should return the MimeType which is set. When there is no way to autodetect it, due to disabled extensions, it may return the given mimetype from the client. Returning NO mimetype at all is also problematic.
A better solution would be to add a option which allows to select if a fallback should be used or not. Default to not with notice. A notice could also be rised when the clients mimetype is returned.
2.) The detection based on the extension which can be seen within the patch is MUCH MORE UNSECURE than just returning the users mimetype. A malcious user can easily change the extension of a file by simply renaming it. But it takes much more time to change the send mimetype (which is normally detected by the browser but could also be changed).
This patch itself is really a security problem!
The described is also the reason why no where, wether within Zend_File nor within Zend_Validate_File such a solution was added.
Bah, you are right, what was I thinking.
The current suggestion is not to detect based on filename, but rather to throw an exception. Do you think a notice is better? Also, what kind of option/fallback do you envision? The same thing (but opt-in) where it will use the $_FILES['type']?
I would change the following within my component:
*) Add a new option which sets if the clients mimetype should be returned or not... defaults to false (not returned) *) Add another option which selects if the users mimetype should be returned instead of the real (this could be useful in combination with the validator to detect attacks)... also defaults to false *) Any of those Options to false and no extension available then simply return NULL (empty string)
Optionally: *) Option to true return the users mimetype but also raises a notice *) Another option could be added which omits the notice (for those using debuggers)
In any case, this change does not only effect getMimeType() but also all other places where $_FILES['type'] is returned like getFileInfo()
I Forgot: The first option means "return real mimetype but when not detected return 'type'. This is the fallback. Option: "fallback"
The second option means "return ONLY 'type' and do not detect the real mimetype. This can be used for an attacker detection. Option: "typedetection" or "detection"
The third option means "don't throw notices". Useful for debuggers. Option: "disablenotices" or "notices"
A few things.
First, the mimetype from $_FILES can be easily spoofed - it take little time. You can do it using Zend_Http_Client in a few short lines of code taking little time, effort, or knowledge. This is why any reliance on $_FILES is inherently insecure - it offers exactly zero assurances.
Second, the method is public which raises an expectation that it can and will be used by end users. At present it performs its detection without any warning about the $_FILES reliance if it comes down to that. The main reason it's a worry is because, at first glance, it's an simple alternative to using the mimetype validators. This means that Debian 4.0, for example, which does not package the finfo extension or mime function is insecure out of the box if this method is relied on. You can add anything else not happy with finfo's record in PECL (prior to inclusion in 5.3 as core) or the mime function's deprecated state. Returning no mimetype is far better than returning one that's easily manipulated and can lead to holes of the bad variety.
The problem with notices is that they don't clearly demonstrate to end users that the behaviour is exceptional (only that their PHP version is somehow incomplete - wrong message!). All it will result in is broken code. Throwing an exception (it is exceptional!) with an appropriate warning message offers the benefit of allowing end users fallback themselves to an exceptional solution - you can find these anywhere running from custom magic file parsers to system commands. Developers have been dealing with $_FILES for a long time.
In a public facing method, the option to return from $_FILES is also questionable (even if opt-in). Is there a valid use case? Can't the user do their own $_FILES lookup if they need it that badly? I'm not completely against it - I simply don't see any value in it other than offering yet one more way for a developer to shoot themselves in the foot. $_FILES just cannot be trusted. If the option is needed internally - then use a protected method.
I am against erasing MimeType completly like described by Padraic.
Until now I was said from the devteam that Exceptions are not acceptable. In several components we used therefor user-notices instead of exceptions when we want to note the user of something.
Looking at what I described I see to reason where or why an exception should be raised... please read my description completly.
Related to $_FILES itself there are 2 things to mention:
*) There ARE usecases where someone could be in need of the infos from $_FILES. After the upload these infos would be erased. As said these infos could be used for other ways. And as described they are switched off per default... you have to turn them on by configuration to change this behaviour.
*) It should also be noted that we are speaking of the abstract file transfer adapter. This means that the abstract adapter itself does not rely on $_FILES or HTTP. The internal array has just the same naming. Changing these internal things can add massive problems to the other adapters I am working on. Erasing the $_FILES relation should be done within the HTTP Adapter and not within the abstract class.
New patch added.
Thomas: This is a security issue, plain and simple. There are three factors we need to consider.
- ZF must be secure by default. Having options to make the code less secure is a disservice to users, and should never occur.
- Users can catch exceptions and/or extend the filter if they need something that's less secure.
- Exceptions from filters and validators are not ideal; however, they are always allowed for exceptional circumstances. This is an exceptional circumstance.
With these in mind, it makes zero sense to have options that would lead to insecure code, even if they are not enabled by default. That said, Ralph and I are in agreement with you that the exception should only be raised from the HTTP adapter of Zend_File_Transfer -- not the abstract adapter. This should allow you to keep the flexibility in behavior you need for other adapters, while still eliminating the security vector. Ralph has indicated he can create a patch that does exactly this, and will be posting it shortly.
Never suggested erasing getMimeType(), Thomas. My suggestion is a reflection of how the MimeType validators operate - throwing an exception when the mimetype cannot be safely detected. The use cases on needing information from $_FILES are mitigated by the very existence of the superglobal - using an array is not a problem for developers, so the fallback opt-in isn't necessary. As I stated, I'm not completely against it, but I would prefer there was a compelling use case for needing it. The default exception behaviour could be easily adapted in its absence allowing developers manually refer to $_FILES (making it their problem) if a No-Detect form of exception was caught. What I suggested (in case it's needed for the component - not the end user) was that if $_FILES use was needed internally to the component, it could be added as a protected method leaving the public one solely exhibiting the secure behaviour for userland code. This refers only to a $_FILES fallback - not the entire method which you seem to have misinterpreted as my goal.
Fixed in trunk at r20127. Fixed in 1.9 at r20134. Fixed in 1.8 at r20135.
Security fix in trunk with r20141
Notes: The provided (and also discussed/agreed) solution * makes ZF more secure * does not use exceptions within getMimeType() (which I said to be unnecessary there) * does add a option to make $_FILES unsecure again (which is necessary as the original data should be able to be logged)

subset: commoncrawl


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The Gilles Peterson World Wide show this week highlights the results of the Worldwide Awards of 2011. Read a full review by the host himself on the GP site. Or listen to some of the big winners in this playlist, inlcluding Erykah Badu, Gil Scott-Heron, Fourtet, Flying Lotus, Jay Electronica and James Blake of course. Also if you missed it, check out this video of Thom Yorke interviewing FlyLo backstage at the show.
Part 1
Part 2


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Rio Nano Skimmer
|Rio Nano Skimmer hang on filter. For aquariums up to 20 gallons. Simple installation and compact design. Includes intake venturi and needle wheel. Adjustable variable venturi with exclusive air/water mixing chamber. Helps remove organic wastes from aquarium water Simple installation & compact design Ozone compatible Filter cartridge with acivated carbon. Ozone compatible. Water level control. 110 gallons per hour pump.Dimensions: 7.25" x 10.25" x 11.5"


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THE PARTY Nearly 200 friends of The Ryan Licht Sang Bipolar Foundation gathered at The Casino for the seventh annual Chicago Medical Briefing Luncheon. THE SCENE Guests had the opportunity to listen to clinicians and researchers present their latest findings and treatment plans for early-onset bipolar disorder. THE HIGHLIGHTS For the first time in the event's history, a parent of a child with bipolar disorder was a member of the panel, and provided moving and personal insight into the illness. Photography by Jennifer Girand


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Posts tagged 1300
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* Don't let battery short circuit.
* Don't hot up laptop battery for Dell or loss it in water.
* Don't strip battery.
* Electro-adapter should cut switch after use.
* Should take off battery from adapter when battery long time no use .
* If you don't use your laptop for a period of time, you must fully discharge then recharge the battery.
* Battery should stock in cool place, and dry.
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Charles Neal Anderson
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Height: 5-11 Weight: 210 lbs.
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College: Florida (school history) (Anderson college stats)
Drafted by the Chicago Bears in the 1st round (27th overall) of the 1986 NFL Draft.
Weighted Career AV (100-95-...): 60 (932nd overall since 1950)
4-time Pro Bowler (fine print)
Other SR Links: College Football at Sports-Reference.com
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Studies show that certain foods can boost levels of chemicals linked to happiness. Here, 16 recipes that use nature's magic ingredients.
Sesame seeds are packed with threonine, an amino acid. Happy people have higher amino acid levels than depressed people, scientists say.
Sesame Bars
16 bars
¾ cup honey
¼ cup sugar
2 cups hulled sesame seeds
In a medium saucepan, bring the honey and sugar to a boil over medium heat. Reduce the heat slightly, and add the sesame seeds slowly. Continue cooking and stirring for 7 to 10 minutes over low heat, until the sugar has completely dissolved the mixture takes on a light-brown color and reaches the dark caramel stage.
Pour the mixture into a 20-by-15-inch baking tray, and smooth the top with a spatula. While still warm, cut evenly unto 1-inch bars with a sharp knife. Let the mixture cool, and refrigerate for about 1 hour, till bars are firm. Remove from refrigerator, wrap individually, and serve. You can store in an airtight container in the refrigerator for a week.
Recipe from The Cuban Kitchen by Raquel Rabade Roque, on sale Aug. 16.
Pineapple is perhaps the juiciest source of tryptophan, another amino acid that has been proven to boost happiness levels. (The champagne in this recipe doesn't hurt either.)
Pineapple Mimosa
1 drink
1 sugar cube (for maximum fizz)
3 dashes Angostura bitters
½ cup fresh pineapple juice
½ cup champagne or sparkling wine, chilled
Lemon peel or mint sprig for garnish
Put the sugar cube in a chilled champagne glass, and saturate it with the bitters. Pour in the pineapple juice. Fill with very cold champagne, and stir gently. Garnish with lemon peel or a mint sprig.
Recipe from The Cuban Kitchen by Raquel Rabade Roque, on sale Aug. 16.
More iron means more energy, and lentils can be richer in iron than meat, scientists say.
Sweet and Sour Lentils
1 and 1/2 cups dried brown lentils
1 medium onion, cut into 1/4-inch dice
4 cups Extra-Rich Chicken Stock (page 204)
2 tablespoons chicken fat or olive oil
1/2 teaspoon kosher salt
1/4 teaspoon coarsely ground black pepper
Juice of 1 lemon
2 tablespoons sugar
Boil the lentils and onion in the stock for 45 minutes, until tender. Drain the liquid into another pot. Put the fat in a casserole over medium heat, and add the salt, pepper, lemon juice, and sugar. Cook for 1 minute, then add 1/2 cup of the reserved stock. Can be made in advance to this point.
Heat the oven to 350°F.
Add the lentils to the casserole. Put in the oven and bake for 15 minutes (20 minutes if made in advance). Sprinkle with paprika and serve. This dish can be made in advance, except for the baking, and then heated in the oven for 20 minutes.
Makes 4 cups
Excerpted from The Intolerant Gourmet by Barbara Kafka (Artisan Books). Copyright November 2011.
Up your levels of magnesium with green beans. The mineral could someday be used to treat depression.
Cucumber Green Bean Soup
3 pounds green beans—no need to tip and tail
3 pounds Kirby cucumbers, peeled and seeded
3/4 teaspoon Thai green chili paste (see Note)
3 cups chicken stock (any of the homemade stocks, pages 203–4, or sterile-pack)
1 cup coconut milk (see Note)
Kosher salt
Put the beans in a large pot and cover with water. Bring to a boil and reduce to a low boil. Cook for at least 2 hours or until limp and soft. Add more water as needed to keep the beans covered. Drain and put through the fine disc of a food mill. There will be about 3 cups.
Grate the raw cucumbers using the next-to-smallest holes of a box grater. There will be about 3 cups.
Dissolve the chili paste in the heated stock.
Combine the vegetables and stock and refrigerate. Stir in the coconut milk and refrigerate until really cold. Stir in salt to taste.
Makes about 9 cups; serves 6
Turn to your favorite turkey dish for a heaping serving of tryptophan.
Thai-Style Ground Turkey with Chiles and Basil
Serves 4
1 tablespoon soy sauce
About 1 tablespoon Asian fish sauce such as nam pla or nuoc mam,
or to taste
1/4 teaspoon finely grated lime zest
1 teaspoon freshly squeezed lime juice
1/2 teaspoon sugar
1 tablespoon peanut oil
1 tablespoon finely chopped gingerroot
3 garlic cloves, finely chopped
1 jalapeño, seeded, and finely chopped
1 fat scallion, white and light green parts finely chopped,
greens reserved for garnish
1 pound ground turkey
1/2 cup chopped fresh Thai or regular basil
Coconut or regular rice, for serving (page 49, and don't use the peas)
Lime wedges, for serving
1. In a small bowl, whisk together the soy sauce, fish sauce, lime zest, lime juice, and sugar. (If you think your fish sauce is very salty, start with 2 teaspoons; you can add more at the end if the dish needs it.)
2. Heat the oil in a large skillet over medium-high heat. Add the ginger, garlic, jalapeño, and chopped scallion. Cook, stirring, until slightly softened, about a minute. Stir in the turkey. Cook the meat, breaking it up with a fork, until it is no longer pink, 5 to 7 minutes.
3. Stir in the soy sauce mixture and cook for a minute or so, until the flavors come together. Remove from the heat and stir in the basil. Scatter with the sliced scallion greens. Serve, over warm coconut or regular rice, with lime wedges on the side.
From Cook This Now by Melissa Clark. Copyright © 2010, Melissa Clark, Inc. Published by Hyperion. Available in October wherever books are sold. All Rights Reserved.
Another rich source of tryptophan, this versatile vegetable makes for a hearty addition to the main course.
Roasted Asparagus with Gingered Rhubarb Sauce
Serves 2 to 4
1 pound thick asparagus, ends snapped
1 tablespoon olive oil
Kosher salt or coarse sea salt and freshly ground black pepper to taste
2 tablespoons butter, or more to taste
1 small head green garlic or 2 garlic cloves, minced
1 tablespoon grated ginger (from a 3/4- inch chunk)
1/4 pound rhubarb, thinly sliced
1 to 2 teaspoons honey, or even more to taste
Chopped chives, for garnish
1. Preheat the oven to 450°F. On a large, rimmed baking pan, toss the asparagus with the oil, salt, and pepper. Spread the stalks out in an even layer and roast until the tips are golden brown, 10 to 15 minutes, depending upon how thick they are.
2. Meanwhile, melt the butter in a large skillet over medium- high heat, and let it cook until it turns deep golden brown and smells nutty, about 5 minutes. Add the garlic, ginger, and a large pinch of salt and pepper and cook until the garlic turns opaque, about a minute. Stir in the rhubarb, cover the pan, and let cook until the rhubarb melts into the sauce, about 5 minutes. Stir in the honey to taste. This will depend upon how sour your rhubarb is; just keep adding honey and salt until it tastes right. Then stop. If the sauce is still too intense, you can whisk in a little more butter to mellow it. It should have a deeply pungent character but should not veer into bitterness.
3. Serve the asparagus covered in rhubarb sauce and showered with chives. Use a lot of chives. Rhubarb sauce isn't pretty.
Vitamin B6 has been found to fight depression, as it helps produce serotonin. Load up on the B6-rich chicken of the sea.
Fresh Tuna, Mozzarella and Basil Pizza
Makes 4 servings
I sheet frozen puff pastry (about 8 ½ ounces), thawed
¼ pound fresh mozzarella
Extra-virgin olive oil
4 large spring onions, trimmed and finely chopped, or 2 medium onions, finely chopped
Salt and freshly ground pepper
½ pound sushi-grade tuna, in one piece
12 large fresh basil leaves
4 cherry tomatoes, quartered
4 black olives, pitted and quartered
4 small radishes, trimmed and thinly sliced
1 teaspoon finely chopped fresh ginger
Center a rack in the oven and preheat the oven to 400 degrees F.
Working on a lightly floured surface, roll the puff pasty out to a square about 11 inches on a side. Using a 4½-inch cookie cutter, tart ring, or bowl as a guide, and the point of a sharp paring knife, score and then cut out 4 rounds of dough. Line a baking sheet with parchment, lay the rounds on it, and prick them well with a fork. Put a second sheet of parchment over the rounds and top with a second baking sheet to weight the dough down.
Bake the rounds for 15 minutes. Carefully remove the top baking sheet and the parchment—that can be a bit tricky, so protect your hands. If the rounds are well browned and crisp, they are done; if they look a little pale and are not thoroughly baked, return them to the oven, uncovered, to finish baking. Put the baking sheet on a cooling rack and allow the crusts to cool until they're just warm or at room temperature. (You can bake the rounds up to 8 hours ahead and keep them covered at room temperature.)
TO FINISH THE TARTLETS: Cut the mozzarella into 12 thin slices, place them between a double thickness of paper towels, and let them drain while you prepare the rest of the pizza's elements.
If you turned the oven off, bring it back up to 400 degrees F.
Put a medium skillet over medium heat and pour in about 2 teaspoons olive oil. When the oil is warm, toss in the onions and cook, stirring, until they're soft but not colored, about 5 minutes; season with salt and pepper. Pull the pan from the heat and divide the onions among the 4 pastry rounds, spreading them almost to the edge of the circles.
Using a long thin knife, cut the tuna against the grain into 12 thin slices. Brush one side of each slice with a little oil and sprinkle lightly with salt and pepper.
Top each of the pastry rounds with alternating and slightly overlapping slices of tuna (seasoned side up), the mozzarella, and basil, using 3 slices of tuna and cheese and 3 basil leaves for each pizza. Scatter over the tomatoes, olives, and radishes and sprinkle with the ginger. Very sparingly, drizzle each pizza with a little olive oil, and finish with a pinch each of salt and pepper.
Slide the baking sheet back into the oven and heat the pizzas for 2 to 3 minutes, just until the tuna is opaque around the edges—it should remain translucent in the center. Serve warm.
Recipes from Around My French Table: More Than 300 Recipes From My Home to Yours by Dorie Greenspan. Copyright © 2010 by Dorie Greenspan. Published in October 2010 by Houghton Mifflin Harcourt. Reprinted by permission.
People with depression have low levels of folic acid, scientists have found; raise your levels by slicing into fresh grapefruit.
Crab and Grapefruit Salad
1 Ruby Red grapefruit
1 pound lump crabmeat, picked through for shells and cartilage
1 Kirby cucumber or a 2-inch piece of seedless cucumber, peeled, halved lengthwise, seeded, and cut into ¼-inch dice
½ red or orange bell pepper, ribs and seeds removed, cut into ¼-inch dice
2 small of 1 fat scallion, white and light green parts only, quartered lengthwise, thinly sliced
½-1 small chile pepper, very finely minced (optional)
About 1 ½ tablespoons extra-virgin olive oil
Tabasco (optional)
Fresh lemon juice (optional)
1 tablespoon minced fresh mint
BE PREPARED: Cut the grapefruit sections a couple of hours, or as many as 6 hours, ahead of time and let them stand between a double layer of paper towels so that the fruit is as dry as possible—a small but crucial step.
Cut the grapefruit crosswise in half and carefully cut out the half-segments, slicing along the membranes to release the fruit. Squeeze the juice from the hollowed-out halves and keep it covered in the refrigerator (discard the rinds). Put a double layer of paper towels on a plate or cutting board and arrange the grapefruit segments on the paper. Cover with another double layer of towels and pat the segments lightly. Discard the paper towels, arrange the fruit on a new layer of towels, and cover again. Let the segments sit for at least 2 hours, or for as long as 6 hours; if the towels are very wet, change them again.
When you're ready to make the salad, drain the crabmeat if necessary, turn it out onto a double thickness of paper towels, and pat it dry. Put it in a bowl and add the cucumber, bell pepper, scallion, and chile, if you're using it.
Cut the grapefruit segments into very small pieces, add them to the bowl, and, using a fork (or your fingers), gently toss the ingredients together. Don't overdo it—you want the crab to stay in largish pieces if possible. Add 1 tablespoon of the oil and 1 tablespoon of the reserved grapefruit juice and season with salt and pepper and, if you'd like, a couple of shakes of Tabasco. Taste the salad and decide what you'd like to add, if anything: I usually add a squirt or two of lemon juice for extra pop, or you may need a little more oil. Just pay attention to the amount of liquid you add—you don't want the salad to be wet. When you've got it just the way you want it, stir in the mint and serve.
Protein, fiber, amino acids and tryptophan—what's not to love about this Mediterranean spread?
Boiled Peanut Hummus
1 cup shelled Boiled Peanuts (recipe follows)
2 tablespoons tahini
1 medium garlic clover, minced
1 tablespoon freshly squeezed lemon juice
¼ teaspoon ground cumin
Tiny pinch of cayenne
2 tablespoons olive oil
Combine the boiled peanuts, tahini, garlic, lemon juice, cumin and cayenne in a food processor and turn on low. Add the olive oil to emulsify. Add 2 tablespoons water to thin, and blend until the mixtures is the consistency of spreadable hummus. Season with salt to taste.
Makes 2 cups
Boiled Peanuts
¼ cup kosher salt
¼ cup cider vinegar
1 tablespoon Old Bay seasoning
2 star anise
1 pound raw, green peanuts in the shell
Put the salt, vinegar, and 1 gallon water in a big pot. Add the Old Bay and star anise, then the peanuts. Find a plate that is just smaller than the diameter of your pot. Place the plate on top of the peanuts to weigh them down and keep them under water. Bring the peanuts to a boil.
Reduce the heat to a simmer and cook for about 6 hours, or until the peanuts are very tender (open the shell and taste the peanut to test). Turn off the heat and transfer the peanuts to a large clean bowl. Serve immediately or store them in jars or sealable bags with some of the cooking liquid to keep them moist. They will keep in the fridge for about a week.
Recipe from A New Turn in the South by Hugh Acheson, available in October 2011.
Lobster is high in tryptophan, so indulge on your next seaside vacation—it's for your own good.
Hugh's Lobster Pie
1 teaspoon Old Bay seasoning
2 (1-pound) fresh hard-shell Maine lobsters
1 tablespoon extra-virgin olive oil
3 tablespoons unsalted butter
2 cups shitake mushrooms, sliced
1 tablespoon sherry vinegar
1/3 cup fresh flat-leaf parsley, chopped
Pinch of red pepper flakes
1 ½ cups minced leeks, white and light-green parts only
1 cup heavy cream
8 slices sourdough boule, 1/3-inch thick, drizzled with olive oil, toasted at 375 degrees F. until crisp, nicely browned but still with a hint of pliability
Pinch of freshly grated nutmeg
Preheat the oven to 375 degrees F.
Bring a large pot of water to a vigorous boil over high heat. Season the water with salt and Old Bay.
Remove the elastic bands from the lobster claws. Add the whole lobsters to the pot and cook for 5 minutes in the boiling water, then remove them and shock in ice water to stop the cooking. Using scissors, a mallet, and towels, shell and clean them, reserving the shells for a bisque if you'd like. You should have 2 tails, 4 claws, and the knuckle meat. Coarsely chop all the lobster meat and set aside.
Heat a large fry pan over high heat. Put the olive oil and 1 tablespoon of the butter into the pan. Add the mushrooms and sauté until fully cooked, about 6 minutes, stirring occasionally. Add the sherry vinegar, parsley and red pepper flakes to the mushrooms, then turn off the heat and set aside.
Heat a small saucepan over medium heat and add 1 tablespoon of the butter. Let the butter bubble and froth and then add the leeks. Add 1 teaspoon water, season with a touch of salt, and cover the pot. Reduce the heat to low and cook until the leeks are tender, about 10 minutes. Add the cream and heat briefly. Season with ¼ teaspoon salt. Place the leek cream in a blender and carefully purée. Set aside.
Butter an 8 by 8-inch baking pan and place ¼ cup of leek cream in the bottom. Arrange 2 toasted boule slices on top of the leek cream, and put a little more cream on top. Layer one third of the lobster meat on top of the bread, then one third of the mushrooms of top of the lobster. Repeat layering the lobster and mushrooms, until all the ingredients have been used. Top with a layer of bread and finish by pouring the remaining leek cream over the pie. Sprinkle with the nutmeg.
Bake for 20 minutes and remove the pan from the oven. Cool for 10 minutes and serve.
Planning a picnic? Check out these summer-friendly French dishes.
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Chocolate may not be nice to your hips, but it sure treats your mood right. With high levels of endorphins and antioxidants, chocolate is worth indulging in.
Ice Cream Sandwiches with Chocolate Almond Cake and Marcel's Caramel-Banana–Chocolate Chip Ice Cream
Serves 10
1 tablespoon melted butter, for brushing
13/4 cups sifted powdered sugar
6 tablespoons unsweetened cocoa powder
2 cups plus 2 tablespoons almond meal
12 large egg whites, at room
5 tablespoons granulated sugar
Ice cream
1 pound ripe bananas
1 cup plus 2 tablespoons granulated sugar
1/8 teaspoon freshly squeezed lemon juice
2 cups half-and-half
4 large egg yolks
1/2 cup chocolate chips or coarsely chopped bittersweet chocolate
For the cake: Preheat the oven to 350°F. Line a 12 by 17-inch rimmed baking sheet with parchment paper and brush the sides of the baking sheet with melted butter.
In a large bowl, sift together the powdered sugar and cocoa powder, then stir in the almond meal.
In an electric stand mixer or in a large bowl with handheld electric beaters, whip the egg whites until frothy, then add a pinch of salt. Whip the whites to soft peaks, then add the sugar gradually. Continue whipping until the peaks are firm yet glossy. Gently fold in one-third of the dry ingredients, then fold in the remainder.
Pour the batter onto the prepared baking sheet and spread evenly. Bake until the cake springs back when touched, 12 to 15 minutes. Let cool completely, then place the baking sheet in the freezer until the cake is cold.
For the ice cream: Peel the bananas and mash them roughly with a wooden spoon. Cover with plastic wrap, pressing the wrap directly against the mashed bananas, and set aside.
In a saucepan, combine 6 tablespoons of the sugar, the lemon juice, and 1/4 cup water. Cook over medium heat, swirling the pan until the sugar dissolves. Bring to a boil and cook until the syrup begins to turn a rich caramel color, about 3 minutes. Once it begins to change color, it darkens quickly, so watch carefully, swirling the pan so the caramel cooks evenly. Remove the pan from the heat and add the half-and-half and cream—carefully, as they will splatter. Stir in another 6 tablespoons sugar and return the pan to medium heat. Bring to a boil, stirring with a wooden spoon to dissolve the caramel.
In a large bowl, whisk together the egg yolks and the remaining 6 tablespoons sugar until thick and pale. Whisk in about 1 cup of the hot caramel mixture to warm the egg mixture, then pour the combined mixture into the saucepan of caramel and cook, stirring, until it visibly thickens and reaches 178°F on an instant-read thermometer. Pour over the bananas and stir well. Chill quickly in an ice bath. When cold, stir in the chocolate chips.
Churn in an ice-cream maker according to the manufacturer's instructions. Transfer to a freezer container and freeze until the ice cream is firm enough to spread without melting.
Take the cake from the freezer. Put a sheet of parchment paper and a cooling rack on top, then invert the cake. Remove the baking sheet and top sheet of parchment, and cut the cake in half across the middle of the long side. Spread one half with ice cream, making an evenly thick layer. Invert the other half, including the parchment sheet under it, over the ice cream. Return the cake to the freezer for at least 2 hours.
To serve, take the cake from the freezer and remove the top sheet of parchment. With a serrated knife, trim the edges of the cake neatly. Cut the cake in half lengthwise, then cut each half into 5 triangles. Transfer the triangles to a serving platter, lifting them away from the bottom sheet of parchment. Serve immediately.
Recipe from The Cakebread Cellars by Jack and Dolores Cakrebread and Brian Streeter.
Nuts are full of B vitamins, proteins and the mineral selenium, which helps fight depression and boost your mood. Use nuts as a garnish or add them to another "happy food" through sauces and oils.
Lobster and Melon Salad with Hazelnut Oil
Serves 6
1 small shallot, finely minced
1/2 teaspoon Dijon mustard
1/4 teaspoon honey
2 tablespoons extra-virgin olive oil
1 tablespoon hazelnut oil
Kosher salt and freshly ground black pepper
2 live lobsters (1 1/4 to 1 1/2 pounds each)
1/4 cantaloupe or other orange-fleshed melon, seeds and rind removed
1/4 honeydew or other green-fleshed melon, seeds and rind removed
2 ounces (about 2 large handfuls) baby arugula
1/4 cup coarsely chopped toasted hazelnuts for garnish
4 large fresh mint leaves, chopped, for garnish
For the vinaigrette: In a small bowl, combine the shallot, vinegar, mustard, and honey. Whisk in the oils gradually. Season with salt and pepper.
For the lobsters: Put 2 gallons cold water in a stockpot with 1/2 cup salt. Bring to a boil over high heat. Add the lobsters and cover. When the water returns to a boil, uncover and boil for 12 minutes. Transfer the lobsters to ice water to chill quickly.
Twist off the lobster tail, knuckles, and claws; discard the rest of the carcass. Crack open the shell of the tail and remove the meat in one piece, or use your finger or a small fork to push the meat out through the larger end. Crack the knuckle shells and remove the meat. To extract the meat from the claw, jiggle the small lower appendage until it snaps, then remove it. Crack the shell of the claw and pull out the meat in one piece, if possible. Cut the tail into 1/2-inch chunks and cut the knuckle meat into 2 or 3 pieces. Leave the claws whole.
Slice the melon quarters thinly lengthwise, then cut each slice crosswise into thirds.
Put the lobster in a bowl with the melon. Toss with the vinaigrette, using as much as you need to moisten the lobster and fruit. Add the arugula and more dressing, if needed, and toss again. Divide among individual plates or arrange on a platter. Garnish with hazelnuts and mint. Serve immediately.
Enjoy with Cakebread Cellars Napa Valley Chardonnay or another full-bodied white wine.
Looking for your morning dose of tryptophan? Get 210 mg with a serving of eggs.
Blue Corn Fried Eggs, Red and Green Chile Sauces, Black Beans
Black Beans
1 cup dried black beans or 1 (16-ounce) can black beans, drained, rinsed, and drained again
1⁄2 small red onion, finely diced
2 cloves garlic, finely chopped
1 canned chipotle chile in adobo, finely chopped
1⁄2 teaspoon ground cumin
Fried Blue Corn Tortillas
2 cups canola oil
8 (4-inch) corn tortillas, preferably blue
4 tablespoons (1⁄2 stick) unsalted butter
8 large eggs
Red Chile Sauce (page 239)
Guacamole (recipe follows)
3 ounces queso fresco cheese, crumbled (3⁄4 cup)
Green Chile Sauce (page 238)
1⁄4 cup chopped fresh cilantro
1. If using dried beans, pick over the beans and discard any stones. Put in a bowl, cover generously with cold water, and let soak for at least 8 hours.
2. Drain the beans, put in a medium saucepan, and add cold water to cover by 2 inches. Add the onion, garlic, chipotle, and cumin and bring to a boil over high heat. Reduce the heat and simmer, adding more water if the beans appear dry, until the beans are tender, 1 to 1 ½ hours. Season with salt and pepper. The beans can be made 8 hours in advance and refrigerated. Reheat before serving.
3. If using canned beans, put them in a saucepan with the onion, garlic, chipotle, cumin, and 1 cup cold water and bring to a boil over medium heat. Cook for 5 minutes. Season with salt and pepper.
4. To fry the tortillas, heat the oil in a medium saucepan over medium heat until it reaches 350°F on a deep-fat thermometer. Fry the tortillas, one at a time, turning once, until just crispy, 20 to 30 seconds. Transfer to a plate lined with paper towels and
season lightly with salt.
5. To cook the eggs, melt the butter in large nonstick saute pan over medium heat. Carefully crack the eggs into the pan, season with salt and pepper, and cook until the whites are completely firm but the yolks are still soft, about 2 minutes.
6. To serve, put some of the red chile sauce in the center of 4 large plates and swirl to cover the bottom. Put 2 fried tortillas on each plate. Top each tortilla with a fried egg and top each egg with some of the guacamole and cheese. Drain the beans and
spoon them along with some green chile sauce on the tortillas. Garnish with the chopped cilantro.
Makes about 2 cups
2 ripe Hass avocados, peeled, pitted, and diced
1 jalapeno chile, finely diced
Juice of 1 lime
Combine the avocado, onion, jalapeno, lime juice, and cilantro in a medium bowl and season with salt and pepper.
Green Chile Sauce
Makes about 1 ¼ cups
7 tomatillos, husked and rinsed
2 poblano chiles, coarsely chopped
2 jalapeno chiles, chopped
1 small red onion, chopped
3 cloves garlic
3 tablespoons canola oil
1⁄2 cup chopped fresh cilantro
1 tablespoon honey
1. Preheat the oven to 400°F.
2. Toss the tomatillos, poblanos, jalapenos, onion, and garlic in the oil on a baking sheet and season with salt and pepper. Roast, turning once, until the vegetables are golden brown and soft, 20 to 30 minutes. Let cool slightly.
3. Transfer to a food processor and process with the cilantro, adding a little water if necessary to adjust the consistency, until pureed. Season with the honey and additional salt and pepper if needed. The sauce can be made 1 day in advance and stored in a
container with a tight-fitting lid in the refrigerator. Heat gently before serving.
Red Chile Sauce
10 New Mexico chiles, stemmed, seeded, and chopped
7 garlic cloves, chopped
1 small Spanish onion, chopped
1⁄2 cup packed dark brown sugar
2 tablespoons honey
2 tablespoons red wine vinegar
1. Combine the chiles, garlic, onion, brown sugar, and 1 quart water in a large saucepan and bring to a boil over high heat. Reduce the heat and simmer until the chiles are very soft, about 30 minutes.
2. Transfer the solids to a food processor using a slotted spoon and add 1 cup of the cooking liquid. Process until smooth, adding more of the cooking liquid to reach a thick but pourable sauce consistency. Season the sauce with the honey, vinegar, and salt and pepper to taste. The sauce can be refrigerated for up to 1 day. Reheat before serving.
Reprinted from Bobby Flay's Bar Americain Cookbook by Bobby Flay with Stephanie Banyas and Sally Jackson. Copyright © 2011. Photos copyright © 2011 by Ben Fink. Published by Clarkson Potter/Publishers, a division of Random House, Inc.
While apples don't help boost serotonin, they do help keep it around, balancing it with B vitamins and complex carbohydrates. Pomegranates, on the other hand, are thought to make you more enthusiastic about your job.
Chopped Apple Salad with Toasted Walnuts, Blue Cheese, Pomegranate Vinaigrette
Serves 6 to 8
4 apples such as Granny Smith, Gala, or Fuji, cored and cut into 1⁄2-inch dice
2 ounces baby spinach
2 large heads of Belgian endive, thinly sliced crosswise
11⁄2 cups coarsely chopped walnuts, toasted (see page 250)
1⁄2 pound blue cheese such as Maytag, crumbled (2 cups)
Pomegranate Vinaigrette (recipe follows)
Combine the apples, spinach, endive, walnuts, and blue cheese in a large bowl. Add the vinaigrette and toss to coat. Season with salt and pepper to taste.
Pomegranate Vinaigrette
Makes about 1 cup
3 tablespoons pomegranate molasses
1 heaping tablespoon Dijon mustard
1 tablespoon honey, or more to taste
2⁄3 cup extra virgin olive oil
Whisk together the pomegranate molasses, vinegar, mustard, and honey in a medium bowl. Season with salt and pepper. Slowly whisk in the olive oil until emulsified. The dressing can be made 2 days in advance and stored in a container with a tight-fitting lid in the refrigerator.
Oranges are packed with inositol, a substance that scientists have compared to antidepressants.
Maya's Fruit Salad with Blood Orange Juice and Mint
Serves 4
1 pineapple, skin and core removed
1 cantaloupe, rind and seeds removed
1 banana, peeled
1 cup strawberries (hulled), raspberries, and/or blackberries
3 tablespoons chopped fresh mint, plus 4 mint leaves left whole
1/3 cup fresh-squeezed blood orange juice, regular orange juice, or orange juice with pulp
Cut the pineapple and melon into 1-inch size pieces. Cut the banana into 1-inch pieces. Place the pineapple and melon in a bowl and add the banana slices. Sprinkle on the berries, chopped mint, and orange juice and mix gently. Garnish with fresh mint leaves. Cover and refrigerate until ready to serve.
©2011, Kathy Gunst, from Notes from a Maine Kitchen, Down East Books
Spinach contains B vitamins that help produce serotonin, so follow Popeye's lead with this updated version of an old classic.
Creamed Spinach with Yogurt and Nutmeg
Serves 4
2 1/2 tablespoons olive oil
1 pound fresh spinach or baby spinach, washed and thoroughly dried (if stems are very thick and long they can be removed)
2 to 3 cloves garlic, finely chopped
salt and freshly ground black pepper
1/4 to 1/2 teaspoon freshly ground nutmeg
1/2 cup yogurt
In a large skillet heat 1/2 tablespoon of the oil over high heat. Add half the spinach and cook, stirring, for about 2 to 3 minutes, or until wilted but not necessarily cooked through. Remove to a chopping board. Add another tablespoon of the oil and sauté the remaining spinach in the same manner; remove to the chopping board.
Chop the spinach (some like it finely chopped and others coarsely chopped).
Add the remaining 1 tablespoon of the oil to the skillet over moderate heat. Add the garlic and cook, stirring, for about 10 seconds. Add the chopped spinach, salt, pepper, and nutmeg, stirring well and cook 1 minute. Add the yogurt, stirring it into the spinach, and let cook over low heat for about 5 minutes, or until slightly thickened and hot. Taste for seasoning, adding more salt, pepper, or nutmeg if needed. (The spinach can be served hot from the skillet or placed in a small casserole and refrigerated for several hours. Place in a preheated 350 degree oven for about 12 minutes, or until bubbling and hot throughout).
First Published Mon, 2011-07-25 17:40
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JOHNSON CITY, Tenn. (Oct. 2, 2009) - It's been almost five months since the ETSU softball team faced live competition, but on Saturday morning the streak will come to an end as the Lady Bucs host the first of three fall tournaments inside the ETSU Softball Complex.
ETSU kicks off its fall play with a 10 a.m. start against Mars Hill on Saturday morning. Then, after Mars Hill and
Next Saturday (Oct. 10), the Lady Bucs host Milligan and
On Saturday, Oct. 17, ETSU closes out its fall competition by bringing Lincoln Memorial,
The Lady Bucs return six starters from last year's squad who posted their best 20-game start in program history - including senior right-hander Marissa Hardy (
In addition to Hardy, the Lady Bucs return senior leaders Cheniece Cason, (
Stay tuned to ETSUBucs.com for complete results on each of these fall tournaments.


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ISBN13:by Grandin, Temple; Scariano, Margaret M.
Grand Central Publishing
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Renting is easy, fast, and cheap! Renting from eCampus.com can save you hundreds of dollars compared to the cost of new or used books each semester. At the end of the semester, simply ship the book back to us with a free UPS shipping label! No need to worry about selling it back.
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Returning books is as easy as possible. As your rental due date approaches, we will email you several courtesy reminders. When you are ready to return, you can print a free UPS shipping label from our website at any time. Then, just return the book to your UPS driver or any staffed UPS location. You can even use the same box we shipped it in!
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Temple Grandin's groundbreaking book chronicles the remarkable and inspiring true story of how she overcame autism-with a new introduction. Temple Grandin was diagnosed with autism at the age of three. An intelligent child with a thirst for knowledge, but unable to properly express herself or control her behavior, Temple struggled through grade school. Eventually moved from a 'normal' school to an educational program for autistic children, she began to suffer 'nerve attacks.' Now Temple tells the story of how she went from a fear-gripped, autistic child to a successful professional and a world leader in her field. A chronicle of perseverance and courage, EMERGENCE gives new hope and insight into the tragedy of autism and the vast potential of the human spirit.


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Determination of the effect of a fully oxidized β-carotene dietary supplement on the immune system and growth performance of weaned pigs
The objective of this paper is to describe the 1000 head grower/finisher swine research unit and how it addresses the research needs associated with the growing and finishing phases of pork production, including integration of manure studies with studies of other production variables. The facility u...
A case of ketosis in a pregnant sow presented for caesarian delivery is described. In the last few weeks of gestation the sow had been anorexic, and had elevated liver enzymes, ketonuria, and mild ketonaemia. The sow was slaughtered after the litter was delivered. Porcine ketosis can be prevented by...
Growth performance, carcass quality, meat quality and fatty acid composition of pigs fed diets containing extruded soybeans
Two hundred gilts and 200 barrows, housed within sex in pens of 25, were randomly allotted to two replications of four dietary treatments to determine the effects of incorporating 30, 20, 10 or 0% extruded soybeans (ESB), displacing a commercial protein supplement, in barley-based grower and finishe...
An investigation of enzootic Glasser's disease in a specific-pathogen-free grower-finisher facility using restriction endonuclease analysis
Enzootic Glasser's disease was investigated to study the epidemiology of the disease strains on a farm where it presented a problem. Restriction endonuclease fingerprinting (REF) analysis technique was used, as all strains of Haemophilus parasuis are biochemically similar and many strains are bioche...
An evaluation of the genetic and environmental factors influencing the pale, soft, exudative (PSE) condition of pork on Prince Edward Island, Canada
Despite the application of hazard analysis and critical control point systems at slaughter and during processing, Salmonella contamination is still a significant biological hazard associated with pork products. A better understanding of risk factors in slaughterhouses and of contamination sources is...
The Canadian Quality Assurance drug use policy does not specifically ban the use of general anesthesia in swine
Standards for reporting surveillance information in freedom from infection models by example of Trichinella in Canadian market hogs
Freedom from infection modeling, using scenario trees, has become an established methodology and is well described in the literature. However, standards for organizing and reporting the surveillance information incorporated into such models are less developed. Canada has been routinely testing for T...
Evaluation of rapid gross visual appraisal of swine lungs at slaughter as a diagnostic screen for enzootic pneumonia
A rapid gross visual appraisal of enzootic pneumonia lesions was made of 87 lungs at a local abattoir and the lungs were then set aside and examined in more detail. A sample of pulmonary tissue was taken from each lung and submitted for bacterial and histological examination. The principal investiga...
The factors (farm type descriptions) obtained from a previous factor analysis study were analysed using regression with prevalence estimates of enzootic pneumonia on 69 pig farms. Farms were divided on enzootic pneumonia prevalence greater or less than 10%. Multiple logistic regression analysis of t...
The impact of Ascaris suum infections on swine production is discussed under the following headings: background; clinical disease; economic losses; monitoring of ascariasis..
This study used multivariable analysis to describe the role of the environment in respiratory disease of pigs. Environmental effects acting on pigs were assessed by visiting 76 pig farms. Management areas examined were farm size, growth rate, feeding styles and feedstuffs, manure handling and beddin...
An overview of techniques for dealing with large numbers of independent variables in epidemiologic studies
Many studies of health and production problems in livestock involve the simultaneous evaluation of large numbers of risk factors. These analyses may be complicated by a number of problems including: multicollinearity (which arises because many of the risk factors may be related (correlated) to each ...
Toxigenic and drug resistance properties of porcine Pasteurella multocida isolates from Prince Edward Island
Description of empirical movement data from Canadian swine herds with an application to a disease spread simulation model
We report the methods and findings of a survey of Canadian swine producers summarizing farm-types at-risk of foreign animal disease (FAD) and the routine movement of animals, semen and workers among swine farms, as observed during a 42-day period. Of the 311 producers who returned completed question...
Simulation of between-farm transmission of porcine reproductive and respiratory syndrome virus in Ontario, Canada using the North American Animal Disease Spread Model
Porcine reproductive and respiratory syndrome (PRRS), a viral disease of swine, has major economic impacts on the swine industry. The North American Animal Disease Spread Model (NAADSM) is a spatial, stochastic, farm level state-transition modeling framework originally developed to simulate highly c...
A photo-activated sound alarm was placed in a specially designed sterile semi-conical sponge tampon and inserted into the vagina of the sow after labour had commenced, or on the day before expected parturition. When the tampon was expelled from the vagina by the first-born piglet and was thus expose...
The role of immunostimulation in the development of postweaning multisystemic wasting syndrome in pigs under field conditions
We evaluated the effects of immunostimulation in the development of postweaning multisystemic wasting syndrome (PMWS) in 930 pigs 53 to 54 d old in a grower/finisher barn with a history of PMWS. The pigs were allocated to 5 treatment groups: 4 groups received a single intramuscular injection of Resp...
Direct and indirect contacts among animal holdings are important in the spread of infectious diseases. The objectives of this study were to describe networks of pig movements and the sharing of trucks used for those movements between swine farms in four Canadian regions using network analysis tools ...
Development of a network based model to simulate the between-farm transmission of the porcine reproductive and respiratory syndrome virus
In a cross-sectional study of 633 pigs from 21 herds on Prince Edward Island, Canada (PEI), the prevalence of infection with Cryptosporidium and Giardia, and the genotypes and species of isolates were determined in order to establish the zoonotic potential of pigs in this region. As determined by di...
The invention provides a method and apparatus for remote sensing of livestock, using a thermographic image sensing system, in order to determine one or more of the number, weight, location, temperature, carcass pH, etc., of animals in a surveillance area. A thermographic image comprising pixels of t...


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UCLA will open its 2014-15 men's basketball season at home versus Montana State on Friday, Nov. 14.
Last year's �Dribble for the Cure' set an annual donation record for the third consecutive year.
Six-year NBA veteran Kevin Love has been named to the USA Basketball Training Camp Roster.
Zach LaVine, Jordan Adams and Kyle Anderson were chosen in the first round of the 2014 NBA Draft.
The NBA Draft will begin at 4 p.m. (PT) on Thursday, broadcast live from Barclays Center by ESPN.
Six former UCLA basketball players concluded their 2013-14 campaigns in postseason action.
The planned state-of-the-art basketball practice facility would be located near Pauley Pavilion.
UCLA men's basketball will face Gonzaga in a home-and-home series over the next two seasons.
UCLA will compete against Kentucky at the United Center in Chicago next season on Dec. 20.
Sophomore Kyle Anderson captured the Coach John Wooden Award as the Bruins' Most Valuable Player.
Six of UCLA's 12 players in the NBA have led their respective teams to the playoffs.
Jordan Adams will remain in Westwood for his junior season and will not enter the NBA Draft.


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6th Annual Park City Cocktail Contest
For the past couple weeks, we've had the 2011 Park City Area Restaurant Association Cocktail Contest splash image on our home page, hoping to psych you up for libations and snacks at Edgar's Beers and Spirits Lounge.
If the above paragraph, splash image and the fact it's $10 admission don't have you hooked, you should know we're also shooting the event.
Salt Lake magazine photographer, Francie Aufdemorte will be snapping photos for our People pages and an online photo gallery. So, wear something nice and smile for her camera.
6:30 to 9:30 p.m. Wednesday, April 6 Edgar's Beers and Spirits Lounge, Deer Valley Resort, Snow Park Lodge Click here for Mary Malouf's blog on the contest
Sexual Assault Awareness Month Bike Ride Fundraiser
Elliott Fraughton, who shot all those lovely pink-haired ladies in our Forever Pink Prom gallery, will be at the Rape Recovery Center on Saturday morning for a charity bike ride and brunch.
9 a.m. to noon, Saturday, April 9 Rape Recovery Center, 2035 S. 1300 East, SLC Click here for more info
Sounds for Hope
Last year, we had a ton of hits on Francie's Sounds For Hope concert gallery, so we're sending her again this year. SLC's Kelly Parkinson, Jed Moss and the Gifted Music School will be part of the line-up, raising money for the Salt Lake County Children's Justice Center.
5 p.m. (soiree party) 7:30 p.m. (concert), Saturday, April 9 Libby Gardner Hall, University of Utah Click here for more info


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As a pianist tapped holiday tunes and New Yorkers in need munched on complimentary lunches, Catholic Charities distributed all the ingredients necessary for a Thanksgiving feast to more than 400 persons in need at the Lt. Joseph P. Kennedy Community Center in Harlem on November 26. Each guest received a turkey and all the trimmings: potatoes, yams, stuffing and more.
Msgr. Kevin Sullivan gave his blessing on the event as he called attention to the plight of hungry New Yorkers.
- This year, Catholic Charities served over 6 million nutritious meals to New Yorkers in need.
- Join us in Feeding Our Neighbors this Thanksgiving season.
"Thank you for inviting me to volunteer today to distribute Thanksgiving dinners. It went very smoothly and the people that received the turkey's really appreciate everything that Catholic Charities did for them. It was a very special morning for me, and the volunteer team was great. Have a wonderful Thanksgiving" – Diane Thompson


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Oracle's StorageTek T10000 and high-capacity T10000 T2 data cartridges work with StorageTek T10000 tape drives to address data growth, security, manageability, and cost.
"The European Centre for Medium-range Weather Forecasts (ECMWF) requires a cost-effective and scalable storage solution to archive its large repository of meteorological data - currently 50PB, expected to grow by 45 percent each year. The bulk of this data is saved on StorageTek T10000 media, and is retrieved by researchers across Europe and the world, resulting in over 15,000 tape mounts per day. The data is vital to the success of our organization, hence the reliability of the media and tape drives is paramount."


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Cell Phone Assn. Involved in NAS Deal
According to National Academy of Sciences regulations, no more than 49 percent of the money for any study conducted by the quasi-governmental agency can come from private industry. Yet a new NAS panel that will set the research agenda for measuring cell phone health risks (see last week's Integrity in Science Watch) derives all of its funding from the Cellular Telephone Industry Association (CTIA), the industry trade group. The industry cash was funneled through a 1999 Cooperative Research and Development Agreement between the Food and Drug Administration and CTIA.
The agreement states that the FDA's Center for Devices and Radiological Health will recommend what research will be conducted under the agreement and review the results, but "the CTIA will administer research conducted by third parties." "Both groups – CTIA and FDA – are engaged in research guidance. Both groups have an input into research goals and responsibilities," said Michelle Chenault, an associate director the FDA's CDRH. Responded NAS Executive Director E. William Colglazier: "Our contract is with FDA, and we consider the government to be the sole sponsor and funder of the study."
Another recent example of industry attaching strings when it underwrites government research involves the Environmental Protection Agency, which has launched the first nationwide study of air quality effects from large-scale animal feeding operations. The study is being financed by livestock producers. The study will measure levels of particulate matter, hydrogen sulfide, volatile organic compounds and ammonia emitted from livestock facilities, which will allow the EPA to determine if they comply with the Clean Air Act. One provision of the agreement exempts feedlots from prosecution for Clean Air Act violations during the study period.
Owl Scientists Cry Foul over Species Recovery Plan Revamp
Endangered-species experts in the academic community have accused former industry lobbyists now in key positions at the Agriculture and Interior departments of misrepresenting their work in order to override agency scientists and weaken a proposed spotted owl recovery plan, which is now open for public comment. The so-called "Washington Oversight Committee," which includes undersecretary of Agriculture Mark Rey, a former timber industry lobbyist, and deputy secretary of the Interior Lynn Scarlett, the former chief executive of the Reason Foundation which receives substantial funding from the American Forest and Paper Association, cited several recent studies in quashing the original plan offered by the Fish and Wildlife Service (FWS), which proposed stronger protections for old growth forests.
"The authors of the studies specifically cautioned against using the results to guide forest management actions for spotted owls," said Dominick Dellasala, a scientist involved in drafting the original FWS plan. The studies showed that spotted owls appeared to be thriving in parts of their range outside old growth forests. The former lobbyists seized on that finding to craft a proposal that gives local Forest Service and Bureau of Land Management (BLM) officials greater leeway to determine which owl-dwelling forest lands need protection.
Meanwhile, the tide appears to be turning against government appointees who manipulate science. A federal judge in Idaho has struck down new cattle industry grazing regulations because the BLM ignored agency scientists. The BLM's rules, proposed by the livestock industry and issued in 2005, loosened restrictions on grazing on 160 million acres of public lands throughout the western U.S. Judge B. Lynn Winmill said the rules violated federal environmental laws and failed to heed warnings from government scientists that the changes could have "significant and long-term adverse effects on wildlife resources and biological diversity in general." In a similar vein, federal district Judge John C. Coughenour in Washington has thrown out a policy that weakened Endangered Species Act protections for wild salmon by equating hatchery fish with wild fish.
Conflict of Interest Charges Roil Cochrane Collaboration
Cochrane Collaboration officials have launched an investigation into charges that peer reviewers substantially changed the author's conclusions in a controversial guideline challenging the routine use of anticoagulants to treat blood clots. David Cundiff, a Los Angeles-based physician and lead author of the guideline, in an article that appeared on Medscape last week also claimed that four of the seven peer reviewers had conflicts of interest. The review is posted on the Cochrane website and backs continued use of the drugs. In his Medscape commentary, Cundiff claimed there is no evidence supporting the use of warfarin, heparin, and other anticoagulants, which has been standard medical practice for lung and leg blood clots since the 1940s. He also said that epidemiological evidence suggests they cause internal bleeding that leads to unnecessary deaths.
The Cochrane Collaboration, founded in 1993 to promote evidence-based medicine, now has a strict policy forbidding conflicts of interest for its authors, editors, and peer reviewers. But at the time the review was commissioned in 2001, the voluntary organization had no policy, according to Gerald Fowkes, a professor of epidemiology at the University of Edinborough and head of the group that approved the guideline. An independent check by the Center for Science in the Public Interest confirmed that at least three of the peer reviewers – Martin H. Prins of the Netherlands, David Bergqvist of the University of Uppsala in Sweden, and William Hiatt of the University of Colorado – have recent ties to drug makers. Though Cundiff has no ties to industry, he told Cochrane's editors that his research interest in anticoagulants resulted from a malpractice case involving a patient's death after he failed to prescribe anticoagulants. The case resulted in his losing his medical license.
Polluters Cite Oil Industry-Funded Scientist to Cloud Ozone Picture
Permissible levels of smog-producing ozone should be lowered, an Environmental Protection Agency science panel unanimously agreed in March. But in a series of closed door meetings this month at the White House's Office of Management and Budget, the first of which excluded the EPA, industry lobbyists claimed the science is still in doubt. According to Greenwire (subscription required), the lobbyists cited the work of William Adams, a retired professor of exercise science at the University of California-Davis, who claims the EPA proposal to lower the permissible ozone level misinterpreted his findings that lung capacity improves at the lower levels. Adams' research was supported in part by an unrestricted grant from the American Petroleum Institute. A final standard will be issued next year.
Odds and Ends
The federal claims court hearing lawsuits filed by parents of autistic children exposed to thimerosal, a mercury-containing vaccine preservative, has cut off access to the vaccination results database maintained by the Centers for Disease Control, Legal Times reports. . . Profits from the resale of infusion drugs once constituted 65 percent of oncologists' income, according to Bristol Meyers Squibb documents. But once Medicare reformed its cancer drug payment schedules, doctors turned to performing expensive procedures to maintain income, whether or not it benefited patients, the New York Times reported . . . The National Institute of Environmental Health Sciences asked John Bucher, a 24-year veteran of the agency, to run its National Toxicology Program, which tests chemicals for their safety and carcinogenicity.
Cheers and Jeers


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MCT (Medium Chain Triglycerides ) are designed for endurance athletes and those who exercise for long periods of time.
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MCT Oil, Sofgel (Gelatin, Glycerol)
|Per Serving
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Where reviews refer to foods or cosmetic products, results may vary from person to person. Customer reviews are independent and do not represent the views of The Hut Group.
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