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Mick and Lini shared their concern for food safety in their article Food Safety: Natural vs Processed Food in this same MOTHER EARTH NEWS issue. Mick and Lini write for Ecological Cookery for the L.A. Free Press and are sharing some healthy unprocessed food recipes for MOTHER EARTH NEWS readers. The recipes cover grains, fruits, vegetables and a number of alternative recipes you can use confident you are making healthy food choices.
This is the base of many delicious dishes and is probably the most important recipe of the article.
1 cup rice2 cups waterPinch of salt
Bring ingredients to a rolling boil, lower flame and simmer 1 1/2 to 2 hours on an asbestos pad or flame tamer. Mix and serve.
Variations: Add roasted sesame seeds, 1 Tbs. Tamari soy sauce or 1-2 Umeboshi plums.
1 cup rice1 1/2 cups waterPinch of salt
Place ingredients in a pressure cooker. Let pressure come up, lower flame and cook 45 minutes. Turn off heat and let the pressure return to normal. Leave on stove 10 minutes, mix and serve.
1 cup rice2-2 1/2 cups water (boiling)Pinch of salt1 tsp. sesame oil
Roast rice in oil until color changes and it begins to pop. Pour roasted rice and salt into boiling water. Lower flame, cover and simmer 1 1/2 hours.
2 cups rice3-4 cups boiling water1/4 tsp. salt
Roast rice in oil until color changes and it begins to pop. Put in a casserole dish with salt and boiling water. Bake about 1 hour at 350°.
Variations: Add roasted sesame seeds and/or Tamari soy sauce.
2 cups rice1/4-1/2 cup chick peas (soaked overnight)1/4 tsp. salt4 cups water
Bring chick peas to a boil in 1 cup of water, cover and simmer 30-45 minutes. Add partially cooked chick peas and salt to rice and the remaining 3 cups of water. Bring to a boil, lower flame and simmer at least 1 1/2 hours.
Variations: Cook chick peas and onions together. Pour cooked chick peas over rice. You can also use Aduki beans, black beans, pinto beans, lentils, etc.
1 cup rice5 cups water1 onion (slivered)1 tsp. sesame oilPinch of salt
Saute onions until transparent. Add sauteed onions and salt to rice and water. Bring to a boil, lower flame and simmer at least 3 hours or overnight on an asbestos pad or flame tamer. Mix and serve. This can be garnished with roasted seeds, dry toasted sea vegetables such as Wakame or Nori or chopped roasted nuts.
Variations: Try adding oat groats, barley, rye and wheat. Toast lightly before using to give them a more pleasing flavor.
2 cups cooked rice4-5 scallions (chopped)1 onion (chopped)2 tsp. sesame oilDeep fried cornmeal chunks (optional)Sesame seeds (roasted)Sunflower seeds (roasted)Tamari soy sauce
Saute onions, scallions, seeds and cornmeal chunks, adding 1 at a time. Add rice and mix well with a wooden spoon to break up all lumps. Make sure that rice is not too moist as this causes the fried rice to become soggy. Simmer 5-10 minutes. Add Tamari soy sauce to taste.
Variations: This is just a basic recipe . . . you can make a thousand and one variations by adding shrimp, oysters, crab, clams, green peppers, a scrambled egg, chopped noodles, any kind of cooked bean, fresh cooked corn, cabbage, carrots, almonds, currants, raisins, ad infinitum. Experiment with them all, but remember that the simplest recipes are usually best.
Using leftover rice, form into any compact shape desired. To prevent rice from sticking to your hands dip fingers into salted water, taking care not to get them too wet. Deep fry rice until it forms a golden crust. Dip into Tamari soy sauce as soon as you take it out of the oil so that it sizzles. Drain on absorbent paper.
1 1/2 cups rice1/8 cup saltWater to cover
Rinse rice, cover with water and soak 2 days. Drain in a colander, add fresh water and salt. Let soak 1 more day. Drain again. Using about 1/2 cup of rice at a time, roast in a dry pan. Shake pan continuously so that rice roasts evenly. Continue roasting until rice pops and can be chewed easily.
There are innumerable ways to make patties and they are all very tasty. You can use different grains or combinations of grains, add sauteed vegetables, creams, bechamel sauce, roasted seeds, cooked beans or bean puree, Okara, Tofu, etc.
You not only have all these different ingredients to work with, but the texture as well. The consistency of your mixture can be anywhere from very thick (and therefore easily formed into patties) to a bit sticky, like a better and dropped into the pan with a wooden spoon. The differences in the texture make for a wide variance of taste.
2 cups cooked rice4-6 cabbage leaves (chopped)1 carrot (chopped)2 scallions (chopped)Roasted sesame seedsWhole wheat pastry flourWaterTamari soy sauce
Saute chopped vegetables in 1 tsp. sesame oil for 5-10 minutes. Add them to cooked rice and sesame seeds. Combine. Blend in enough flour and water to form patties that hold together. If a nice crust is desired, you can dust your patties with flour before frying. Pan fry in sesame or corn germ oil until done in the center. While still in the pan, sprinkle patties with Tamari. Remove from pan and serve plain or with any vegetable sauce, cream or puree.
Variations: Add boiled barley or buckwheat to the patties and proceed as above.
If you have a flour grinder you can improve the taste of any cream tenfold. Take approximately 1 cup of any grain and roast in dry pan over a medium-high flame until the grain changes color and gives off a fragrant aroma. Then grind. If you don't have a mill use your blender.
Add 4-5 cups of water to freshly ground flour and bring to a boil while stirring. Add small amount of salt. Cover and simmer at least 1 hour, preferably longer. Creams can be cooked overnight on an asbestos pad or flame tamer and will be ready to serve for breakfast.
Not only do creams make a good breakfast cereal, but they are great as a sauce over grains, patties and vegetables and are ideal for babies.
Variations: Try using all your different grains and changing their texture and taste by varying the grind. Barley tastes superb when it is coarsely ground instead of fine. You can add roasted sesame seeds or sunflower seeds or even sauteed vegetables, such as finely chopped onions or carrots, to any cream.
Using any leftover cream, form into patties and pan fry in sesame or corn germ oil until golden on both sides. Sprinkle with Tamari soy sauce while still in the pan. Serve plain or with a vegetable sauce.
Variations: Add roasted sesame seeds and/or sauteed vegetables to your cream.
1 cup grain1 tsp. sesame oil4-5 cups waterPinch of salt.
Dry roast until grain changes color and begins to pop. Grind to a medium-coarse texture in a flour mill or blender. Add water and bring to a boil while stirring constantly to prevent lumping. Lower flame and cook covered for at least one hour.
When buying prepared creams, saute in a little sesame oil until fragrant and then proceed as above.Variations: Add roasted sesame seeds, or for a different taste, add about 1 Tbs. powdered lotus root tea. Serve garnished with sesame salt.
1 cup millet1 tsp. sesame oil3 cups boiling waterPinch of saltBechamel sauceBread crumbsTamari soy sauce
Saute millet in oil until lightly golden and fragrant. Add to boiling salted water and simmer 30 minutes.Bechamel Sauce:
1 cup rice flour3-4 cups water1/8 cup sesame oil1/4 tsp. salt
Heat oil, add flour and saute. (Do not brown flour since this is a white sauce.) Let flour cool before adding water to prevent lumping. Gradually add water and bring to a boil while stirring. Lower flame and simmer 1/2 hour. Add salt towards end of cooking.
(Bechamel sauce has many varied uses, all of which are delicious. You can also use whole wheat or buckwheat flour for a darker sauce and add roasted sesame seeds.)
Mix cooked millet with bechamel sauce. Pour mixture into a casserole dish, sprinkle with bread crumbs or toasted oats and Tamari soy sauce. Bake at 350° until top is browned or place under the broiler.
Variations: Add any sauteed vegetables or cooked chick peas and onions.
1 cup buckwheat1 tsp. sesame oil2 cups boiling waterPinch of salt.
Roast buckwheat in 1 tsp. sesame oil over medium-high flame until it has a nut-like fragrance. Pour roasted buckwheat into boiling water and add salt. Lower flame, cover and cook 10-15 minutes. Pour onion cream sauce over the groats and serve.
Onion Cream Sauce:
2-3 onions (slivered)1/8 cup sesame oil1 cup rice or whole wheat flour3-4 cups water1/4 tsp. saltTamari soy sauce:
Saute onions in hot oil until transparent. Add flour and blend. Cool. Gradually stir in water. To prevent onions from sticking to the bottom, continue stirring until mixture boils and begins to thicken. Simmer 30 minutes. Last 5 minutes of cooking time add salt and/or Tamari soy sauce to taste.
Variations: Combine cooked buckwheat and onion cream sauce and place in a casserole. Top with bread crumbs or lightly roasted oat flakes and sprinkle with Tamari soy sauce. Bake at 375°. until the top is brown.
1 cup rice flour1 cup barley flour1 cup oat flour1 cup buckwheat flour1 cup whole wheat or whole wheat pastry flour1 tsp. salt1 Tbs. sesame or corn germ oilWater
Combine flours with salt. Add, enough water to make a batter that is heavier than pancake batter but that still pours easily. Let the batter sit overnight for best results. Before cooking, add your oil and combine well. Drop onto waffle iron and cook until golden.
Waffles taste great served with sesame butter, vegetable purees such as squash or carrot, cooked whole beans or puree, apple butter or apple sauce.
Variations: Use any combination of flour with the exception of millet and buckwheat which do not mix well. For dessert waffles add roasted and crushed sunflower seeds, chopped roasted almonds, roasted sesame seeds and currants. Try serving topped with bechamel sauce made with half apple juice. Delicious! To make pancakes, use the same recipe but make a thinner batter.
Canned and frozen vegetables have little resemblance to their fresh counterparts. The main reason many people do not like vegetables is because they know only the overcooked, stale, tin-tainted, chemicalized variety which lack both taste and nutritional value. Even fresh frozen vegetables come nowhere near having the delicious flavor of really fresh produce.
Unfortunately, many American cooks do not know the first thing about preparing fresh vegetables properly. Throwing a bunch of vegetables in a pot of boiling water not only renders them tasteless but it also destroys much of their nutritional value. If you like to boil some of your vegetables then be sure to add salt to the water, keep the cooking time at a minimum and use the remaining colored water for soup stock. This water contains important nutrients from the vegetables.
Never peel any vegetable. Try to use the whole food whenever possible. When preparing an onion, for example, only the gritty part of the small roots needs to be discarded. Simply scrape with a knife, leaving the rest of the root intact. Peelings and roots are invariably rich in minerals and these minerals are lost and wasted if they are not used. Nature has provided us with whole, nutritionally balanced foods which we should use in totality.
For cutting vegetables, a heavy, square, sharp knife is desirable. This will make the vegetables easier to cut and will prevent tearing and cutting pieces unevenly.
It takes a while to learn to cut vegetables properly but once mastered, the job becomes easy and fast.
To prevent the loss of finger tips and nails pull the fingernails in and rest the first knuckle above the nail against the knife while holding the vegetable. Cut straight down in an even motion . . . not back and forth. It will seem awkward at first, but once you get used to it you will be able to handle the knife safely and rapidly.
It is important to remember that all vegetables that are to be cooked together should be cut in the same way. If they are not, vegetables will not cook evenly; some will be too well done and others raw.
When cutting vegetables, the idea is to get a little of the top and bottom in each piece. This provides more nutritional balance. Therefore, for long root vegetables such as carrots, burdock, Daikon, etc., slice diagonally, not straight across. For other vegetables such as pumpkin, squash, turnips and onions, slice from top to bottom.
There are many factors that must be considered when sauteing vegetables. For instance, when sauteing more than 1 vegetable the order in which they are sauteed is of the greatest importance. Here are general rules to consider:
To saute vegetables, heat a small amount of oil (usually about 1 tsp.) in a pan. Add vegetables one at a time and gently toss so that each piece is coated with oil. This seals in the vitamins, minerals, aroma, color and flavor. Cooking chopsticks are especially good for this process since they prevent vegetables from breaking up or tearing.
Each vegetable should be sauteed until it changes color before adding the next vegetable.
There are two basic ways to continue cooking the vegetables once they have been sauteed. One is to gently stir vegetables for about 15 minutes over a medium-high flame until tender. The other is to cover vegetables with 1/2-1 cup of water, depending upon their moisture content, covering and letting them simmer for 30-40 minutes or until tender.
Since salt draws the liquid and juices from the vegetables, it is desirable to add salt only towards the end of cooking, usually about 5 minutes before the vegetables are done. The same applies for adding Tamari soy sauce.
This is one of the most delicious ways to prepare vegetables. Because of the amount of oil used it is advisable to eat only a small portion at a time and not too frequently. Prepare batter from flour, water and a pinch of salt. Dip vegetables into batter and deep fry until golden.
There are different methods for baking vegetables and each depends upon the particular vegetable you are using. With squash or pumpkin, for example, cut into any size pieces, brush tops, sides and bottoms lightly with oil, sprinkle with salt and bake on a cookie sheet or in a baking dish. Broccoli can be left whole and placed on a lightly oiled baking dish with about 1/4 inch of water and then baked. Carrots cut in quarters lengthwise, can be baked in a similar manner.
Carrots (finely grated)Whole wheat pastry flourWaterPinch of salt
Combine grated carrots and salt with enough whole wheat pastry flour and water to be able to form into small balls. Deep fry until golden. Drain on absorbent paper.
Variations: Add roasted sesame seeds or grated squash such as banana, acorn or butternut. These can also be made into small patties about the size of a half dollar, dusted with flour and pan fried. When patties are done, sprinkle with Tamari soy sauce before removing from pan and serve.
1 carrot (chopped fine)1 onion (chopped fine)5 cabbage leaves (chopped fine)2 acorn squash (cut in half)Whole wheat pastry flourWaterBread crumbsSalt
Cut squash in half, remove seeds and cut off a small portion of the bottom so that they stand up by themselves. Sprinkle with salt and place upside down on paper towel. Save the seeds. Later you can roast and eat them.
Saute vegetables in 1 tsp. oil. Add enough whole wheat pastry flour and water to form a thin paste. Continue to saute. Add salt to taste. Stuff squash with vegetable mixture and sprinkle tops with bread crumbs. Brush edges and sides of squash lightly with oil. Bake at 450° for 45 minutes.
Variations: Use different vegetables for a stuffing. Add roasted sesame seeds, sunflower seeds or Tamari soy sauce. Use different binders such as leftover creams, bechamel sauce, etc.
1 cauliflower Bechamel sauce (see recipe above)
Steam cauliflower in about 1/2 inch water for 20 minutes. Pour half the bechamel in a casserole dish then add the cauliflower. Cover this with the rest of your sauce. Sprinkle top with bread crumbs and Tamari soy sauce. Bake until top is brown at 350° or place under the broiler.
Variations: Add pureed banana squash or carrots to your sauce; use other vegetables such as broccoli, summer squash or Swiss chard; sprinkle top with toasted rolled oats; add roasted sesame seeds, sunflower seeds or whatever else sounds good to you.
The general rule for cooking beans is to use 3-4 cups of water per cup of beans. For pressure cooking, use 2-3 times as much water as beans.
In order to insure tenderness, first soak beans overnight. To speed up this soaking time, cover washed beans with water and bring to a boil. Cover, lower flame and cook about 2 minutes. Then let the beans stand for a few hours. Remember that beans are rather difficult to digest and need to be cooked for along time.
To prepare the soaked beans, add them to the required amount of water and bring to a boil. Cover, lower flame and cook for 2-3 hours, depending upon the beans. During the last hour, add salt and cook uncovered so that excess liquid evaporates.
If pressure cooking, lower flame and cook 1-2 hours, again depending upon the beans. Let pressure return to normal, add salt, and continue cooking uncovered until liquid evaporates.
Cooked beansBechamel sauce (see above recipe)Whole wheat pastry flour
Mix cooked whole beans with bechamel sauce and add enough flour to form a mixture that holds together. Drop about 2 Tbs. at a time onto hot oiled skillet. Pan fry on a low flame until crust is golden brown.
Variations: Instead of using bechamel sauce use any leftover cream. Wheat cream is especially delicious. Lentils can also be used to advantage in this recipe.
1 cup lentils1/2 cup barley (soaked overnight)5-6 cups water1 burdock (gobo) root (sliced on diagonal)1 onion (slivered)1 tsp. sesame oil1/2 tsp. salt
Saute vegetables in oil. Add to lentils, barley and water. Bring ingredients to a boil, lower flame and simmer, covered, until tender (1-2 hours). Towards end of cooking time add salt.
Variation: Instead of using burdock, add 1/4 bay leaf and a pinch of thyme.
1 cup kidney beans (soaked overnight)4 cups water1/4 tsp. salt1 onion (slivered and sauteed in sesame oil)2 tsp. sesame oil
Add beans and sauteed onions to water. Bring to a boil, lower flame and simmer 2-3 hours until tender. Last 1/2 hour of cooking add salt and cook uncovered so excess liquid evaporates. When beans are done, puree about 3/4 of them in a Suribachi or blender.
Put whole beans in oiled frying pan and saute for 5 minutes. Mix in pureed beans. Cook until crisp and dry.
Variations: Cook beans with a pinch of thyme and 1/4 bay leaf, or 1 sprig of parsley. Try this recipe using different beans.
There are 1001 ways to make soup. Any vegetable or combination of vegetables is a good start. You can use fresh water, soup stock or water reserved from cooking vegetables. For variety, add leftover grains such as barley, rice or millet. Cooked beans and noodles are also a welcome addition to many soups.
Soup can be as clear as a broth, thin, creamy, thick or any shade between. To achieve these various consistencies try using roasted flour, leftover creams, rolled oats or natural corn flakes. You can make your soup stand out as the main dish of the meal by adding strongly flavored vegetables.
2 cups black beans (soaked overnight)8 cups water1 stalk celery (chopped fine)1 onion (chopped fine)1 1/4 Tbs. whole wheat or whole wheat pastry flour1/4 cup sesame oil1 leek (sliced thin on diagonal)1/4 bay leaf1/2 tsp. salt
Bring beans and water to a boil, lower flame and simmer 1 1/2 hours. Saute celery, leeks and onions in oil, add flour and blend until smooth. Add parsley and cook gently until well blended. Add beans, water and bay leaf to this mixture. Simmer until beans are tender (at least 1 1/2 hours.) Last 1/2 hour of cooking, add salt.
1 cup split peas (soaked overnight)4 cups waterFresh peas1 onion (slivered)Croutons
Bring water, split peas and a few handfuls of fresh peas to a boil. Lower flame and cook covered for 1-2 hours. Add salt last 1/2 hour of cooking time. Serve garnished with croutons.
Variations: Saute 1 chopped onion, 1 chopped burdock root, 1 stalk celery chopped. Add split peas and water. Cook 2 hours, add salt and Tamari soy sauce. For a different texture, blend in a blender.
1 bunch kale (chopped)1 onion (chopped)1 tsp. sesame oil2 cups water1/2 cup roasted cornmeal1/4 tsp. salt
Saute onions and kale in oil 10-15 minutes. Add water and salt and bring to a boil. Simmer 5-10 minutes. Dilute cornmeal with some of the water from the vegetables and add slowly to the soup. Simmer an additional 20-30 minutes. Serve with croutons or bread crumbs.
3 ears corn1-2 onions (chopped)4 cups boiling water1 1/2-2 cups natural corn flakes or corn meal1/4-1/2 tsp. salt
Prepare corn by scraping kernels off the cob. Saute onions in 1 tsp. sesame oil until they become transparent. Add corn kernels and continue to saute. Pour boiling water over vegetables. Simmer 20 minutes or until tender. While soup is cooking, saute corn flakes until they change color, in 1 tsp. sesame oil. Last 10 minutes add salt and corn flakes or meal to soup and continue cooking until thickened.
1 lb. winter squash (cut into 1 inch pieces)2 onions (chopped fine)1 tsp. sesame oilSalt2-3 Tbs. whole wheat or whole wheat pastry flourTamari soy sauce
Saute onions and squash in oil 5-10 minutes. Add enough water to cover vegetables completely. Bring to a boil, lower flame and simmer 1-2 hours until tender. Salt to taste. Place ingredients in a blender or food mill and puree. To every 4 cups puree add 1/2 cups of water. Put puree in a pot and set aside. Saute flour in 1 tsp. sesame oil until fragrant. Cool and add 1 cup water to form a paste. Gradually add to squash puree, stirring constantly. Season with Tamari soy sauce and cook until thickened.
3 onions (slivered)1 Tbs. sesame oil4 cups boiling water1 cup rolled oats (toasted in 1 tsp. sesame oil)Tamari soy sauce
Saute onions in oil until golden. Add boiling water and toasted oat flakes. Cover and simmer 30-40 minutes. Season with Tamari soy sauce.
Saute onions in oil until golden. Add boiling water and toasted
Variations: Make a soup using other vegetables such as Chinese cabbage, leeks and carrots and thickening with rolled oats. Leftover barley made into a soup thickened with oat flakes and garnished with chopped parsley is delirious.
Making good bread is indeed an art . . . especially when you don't use yeast, sugar or bleached white flour. These ingredients make a large, puffy white loaf of bread, but are unnecessary and detrimental to health. All grains possess natural leavening agents which only require a little skill and knowledge to use.
Bread made with yeast, sugar and bleached flour may have an attractive appearance but is seriously lacking in nutritional value. Yeast—being sugar based—and sugar itself, is definitely harmful. Bleached or unbleached white flour is totally lacking in vitamins and minerals. It is made from the endosperm of the wheat and consists mainly of undigestible carbohydrates. The bran, or outer layer of the kernel, is removed and used in cereal products or fed to animals. The wheat germ is also removed and falsely pandered as a "health food". A food should not be eaten unless it is good food. White flour, whether bleached or unbleached, is purely a devitalized non-food with no nutritional value. Wheat is specifically designed by Nature to be a whole nutritional package.
Makers of white bread offer no explanation for their use of white flour other than their claim that the bread is more "aesthetically pleasing". They readily admit that the milling process robs the flour of most of its nutritional value. They claim, however, that this has been rectified by adding synthetic vitamins and minerals and would have us believe that this adulteration is as good as anything direct from Nature.
Many nutritional experts recommend using only whole wheat flour. This is well meant, but if yeast is still used the problem will be compounded. Recent studies have shown that during yeasting action most of the vitamin K in whole wheat flour is absorbed by the yeast.
This produces a radical change in the chemical composition of the wheat and the pH factor drops to the incredibly acid figure of 1.6. The result is anemia and an overall dyspeptic condition, which manifests itself in heartburn, stomach pains and—in extreme cases—ulcers and stomach cancer. This occurs because the phylic acid in the yeasted whole wheat combines with calcium to produce an insoluble and indigestible calcium phylate salt, which in turn brings about decalcification of the entire organism.
Remember now, we're discussing whole wheat breads made with yeast, not to naturally fermented breads or breads using natural starters. Although bread fermented naturally is more acid than yeasted bread, it is more easily digested.
There are many varieties of flour from which to choose: Whole wheat flour. . . One of the few flours that can be used by itself although it combines well with all other flours.
For variation, rolled oats, cooked cracked wheat or any whole or cracked grain can be added to the dough. If you do this you will find it necessary to use less water.
The possibilities for combinations are innumerable, but it is best to use whole wheat flour as the base for all breads and work from there. Combinations that we've found to be particularly good are barley, oat and wheat flour, and wheat, corn and rice flour. The important thing is for you to develop your own skill at baking bread and discover your own combinations.
The most important technique in making good bread is kneading. If this is done properly . . . and for a long enough time . . . your loaf of bread will rise by itself without the use of yeast.
After you decide on the combination of flours you are going to use, the next step is to make the dough. For a small loaf of bread, 2-3 cups of flour is usually sufficient. Since all flours are different, it is nearly impossible to give an exact recipe; you will have to use your own judgment. Just be sure that you add water a little at a time, and mix it in with your hands before adding any more. This will prevent the dough from becoming too thin. When the dough has the consistency of an ear-lobe, stays together, and no longer sticks to the sides of the bowl, it is ready for kneading.
Generally, a quarter teaspoon of salt per cup of flour is about right, but again, this varies according to the needs of the individual. For best results, mix salt with the flour before adding water.
Now you're ready for the most strenuous, yet most important part of making bread . . . kneading. If you get tired easily and need to stop occasionally, try kneading the dough at least 300 times, but it is best to knead vigorously for 10 minutes. A good procedure follows:
Flour your hands and board lightly. Flatten the dough on the board. Pick up the edge of the dough which is farthest away and fold it toward you. Then press down 2 or 3 times with the heels of your hands, pushing the dough away. Turn the dough a quarter turn, fold it, press, and push again. Dough should become satiny, smooth and elastic. Remember . ..this is the most important part of bread making because it stimulates the formation of gluten, which brings about the natural yeasting action of the flour.
Place dough in a pan, cover with damp cloth and let it rise overnight. In the morning knead dough 100 more times. Shape into loaves and place gently in lightly oiled pan. It's a good idea to heat the pans on top of the stove so that the oil will spread easily. Do not pack the dough down.
Cover with a damp cloth and let dough stand for at least another hour, preferably longer. Slit loaves down the middle. For a nice crust, lightly brush the tops of the loaves with oil or an egg yolk. Do not preheat oven. If you do, the bread will burn on the outside before getting done on the inside. Bake at 425° for about an hour. Test by inserting a toothpick into the middle of the loaf. If it comes out dry, the bread is done.
Remove loaves from pans immediately and let them cool, that is, if you can wait long enough before digging in!
If you've kneaded properly you will now have the chewiest, most flavorful, most nutritious bread you've ever eaten. This bread will not dissolve instantly in your mouth like store-bought yeasted bread. In fact, it must be chewed to bring out its finest flavor! The longer you chew it the sweeter it becomes.
Keep the bread in a cool place. If it gets moldy just pop it in a toaster or under the broiler and the original flavor will return.
Once you master the basic techniques of making real bread you will begin to see that the possibilities for variations are endless.
(Makes 2 large loaves)5 Ibs. whole wheat flour6'/z cups water2 Tbs. salt
Prepare as explained above.
Variations:A) 3 Ibs. whole wheat flour.1 lb. rice flour1 lb. millet flourB) 3 Ibs. whole wheat flour1 lb. rice flour1 lb. oat flourC) 3 lbs. whole wheat flour1 Ib. rye flour1 lb. oat flour
(Makes 2 small loaves)6 cups whole wheat flour4 Tbs. sesame oil1/2 tsp. salt3 cups water
Combine salt and flour. Thoroughly blend in oil with your hands. Let the flour and oil slip through your fingers until there are no lumps. Gradually add water, folding in small amounts at a time. Do not stir or turn over. When batter no longer sticks to the sides, tip bowl and roll into oiled bread pans. Smooth tops of each loaf with a wet spatula or knife, then slit down the center. Brush tops lightly with oil and bake 2 hours or until done at 350°. Do not preheat oven.
3 cups whole wheat flour1 1/2 cups cornmeal1 1/2 cups buckwheat flour1 1/2 cups chestnut flour5 Tbs. corn germ oil1 1/2 tsp. salt3-4 Tbs. currants3-4 Tbs. chopped roasted almonds1/4 tsp. cinnamonWater
Combine flour, salt and cinnamon. Blend in oil thoroughly. Add currants and enough water to make a soft but not sticky dough. Proceed as for plain bread. Knead and let rise twice.
Cut whole grain bread into small squares. The drier your bread is, the better. Deep fry until crisp and golden. Serve as a garnish in soups or on salads.
2 cups whole wheat or whole wheat pastry flour1/2 tsp. salt2 1/2 cups water (approximate)Pumpkin puree
Combine dry ingredients. Slowly add water and blend. It should be like a cake dough, quite thin. Oil muffin tins or use baking cups and half fill with dough. Add 1 or 2 spoonfuls of puree and top off with more dough. Bake in a 350° oven for about 45 minutes. Serve hot or cold. They taste great in the morning when heated for a few minutes under the broiler.
Variations: Sprinkle tops with sesame seeds. Use any of the numerous fillings such as chick pea puree, aduki bean puree, carrot puree, any fruit in season or apple sauce.
4 cups onions (slivered)3 cups whole wheat flour1 tsp. sesame oil1 cup corn flour1 cup rice flour1 cup buckwheat flour1 1/2 tsp. salt1/4 cup corn germ oil2 1/2 cups water (approximate)
Saute onions in oil until transparent. Combine sauteed onions, flour and salt. Thoroughly blend in oil. Add water slowly with one hand while blending with the other. Knead well until dough is elastic and shiny. Lightly flour board and roll out dough very thin. Cut out large rounds of dough and roll from end to end. For a glossy finish, brush tops with beaten egg yolk. Sprinkle with sesame seeds. Bake at 350° for 30-45 minutes.
It is unnecessary to use sugar, honey or any other sweetener when making desserts. All fruits and many vegetables, such as onions, carrots and squash, are very sweet when prepared properly. The following recipes are just a few examples of the many delicious desserts that are possible with natural foods.
Soft, flaky pie crust is really quite easy to make when you remember these simple points:
2 cups whole wheat pastry flour1/2 tsp. salt1/3 cup corn germ oil3/4 cup water (approximate)
Combine flour and salt. Add corn germ oil and work in quickly with the tips of your fingers. Add water gradually and blend into mixture until it forms a soft dough of earlobe consistency. Roll out thin and line pie plate. After filling, preheat oven to 375° and bake 40 minutes or until crust is golden.
Variations:A) Add 1/4 tsp. cinnamon and 2 tsp. grated orange rind.B) Substitute sesame butter or Tahini for oil to give crust a nutty taste.C) Roast almonds, chop very fine and add to dough.D) Use whole wheat flour instead of whole wheat pastry flour.E) 1 cup whole wheat pastry flour.
1 cup buckwheat flour1 Tbs. sesame oilPinch of saltWater to form dough
4 lbs. fresh cherries (pitted)1 tsp. salt4 Tbs. arrowroot or corn starchPie dough
Pit 4 lbs. of cherries. Cook in a covered pot with 1 tsp. salt for 1 hour. Dilute starch in a small amount of water and add to the cooked cherries. Cook, stirring constantly, until the mixture thickens. Pour in pie crust and cover with criss-cross strips of crust. Brush lightly with beaten egg yolk. Preheat oven. Bake 40 minutes at 375°.
Crust:Pie dough2 small red apples (cored and sliced, but not peeled)2 tsp. corn germ oil
Slice apples and saute in oil until golden. Let cool. Line bottom of pie crust with sauteed apple slices and sprinkle with salt. Set aside.
Custard filling:1/4 cup rice flour2 cups waterPinch of salt1 tsp. corn germ oilVanilla bean2 eggs
Combine flour and salt, Add water and vanilla bean. Bring ingredients to a boil while stirring. Remove vanilla bean and let cool. Add beaten eggs. Mix vigorously. Add oil and blend thoroughly. Pour custard over apple slices. Preheat oven and bake at 350° for 30-40 minutes until crust is golden.
Variations: Add roasted almonds, currants and/or grated orange or lemon rind. Use half apple juice and half water.
Stale breadCurrantsRoasted almonds or other nutsGrated orange rindPinch of cinnamon
Cut bread into 1 inch cubes. Soak in boiling water to cover about 1 hour. Mash with a fork. Add remaining ingredients and enough whole wheat or rice flour to make a thick batter. Pour into oiled baking pan and bake at 350° until surface is golden (about 1 hour). This can also be steamed for about 2 hours.
Variations: Mix sauteed onions, chopped parsley, diluted Miso soy bean paste or other vegetables with soaked bread and flour. Bake as above. Can be eaten hot or cold, with or without a sauce. You can also cut into slices and pan fry.
1 1/4 cups buckwheat groats (roasted)1 1/2 cups rolled oats (partially cooked)1 cup sweet rice flour1/4 cup corn germ oilRoasted sunflower seedsRoasted sesame seeds1 tsp. salt2-2 1/2 cups water
Bring 1-1 1/2 cups of water to a boil. Add rolled oats and cook 1-2 minutes. Combine dry ingredients and add partially cooked oats. Blend in oil thoroughly. Gradually add water to form a fairly thin batter that holds together. Spoon onto oiled cookie sheets. If the batter separates, thicken it with sweet rice flour. Bake at 375° for 30-40 minutes.OATMEAL COOKIES
2 cups whole wheat flour (sifted)1 1/2 cups rolled oats (roasted)1/2 cup rice flour1 1/2 tsp. salt1/4 cup sesame seeds (roasted)Small handful of almonds (roasted and chopped)Currants1/4 cup corn germ oil2-2 1/2 cups water
Add ingredients, one at a time, in the above order. Mix well. Dough should be thin but it should not separate when placed on the cookie sheet. Spoon batter onto an oiled cookie sheet and bake at 375° for 30-40 minutes. These taste great even a week later when heated up under the broiler!
Variations: Try adding roasted sunflower seeds, chopped apples, different kinds of roasted nuts or sesame butter. Vary the combination of flour. For instance, use 2 cups rolled oats and 2 cups chestnut flour.
Wash fresh strawberries. Sprinkle with salt and dust with whole wheat or rice flour. Make tempura batter from flour and water to form a thin paste. Dip strawberries into batter and deep fry until golden. Drain on absorbent paper and serve.
Filling:3 applesSaltChopped almondsGrated orange or lemon peelPinch of cinnamon (optional)
Crust:2 cups whole wheat flour1/3 cup corn germ oil3/4 cup water (approximate)1/2 tsp. salt
Wash, core and slice apples. Do not peel. To make strudel easier to roll, it's a good idea to cut apple slices in half. Combine dry ingredients for crust and then work in oil thoroughly. Add water slowly and blend in with your fingertips. Roll out on a pastry cloth. Place a layer of apples on the dough and sprinkle with salt, almonds, grated orange or lemon rind and a pinch of cinnamon. Roll strudel and seal edges.
Make a slit on the top to let the steam escape and brush lightly with oil or 1 beaten egg yolk for a nice crust. Bake 40 minutes at 425°.BREAD AND APPLE SAUCE LAYER CAKE
Whole grain breadFresh apple sauce
Cut whole grain bread into bite size pieces. Put a layer of apple sauce in a flat baking dish and then a layer of bread. Repeat and top with a layer of apple sauce. Bake at 350° for 20-30 minutes. Sprinkle with chopped roasted nuts and serve hot.
Variations: Sprinkle with cinnamon topping or cookie crumbs and bake.
There are many delicious natural teas, but of all the varieties, we find that we enjoy grain tea the most.
Roast 1 Tbs. barley in a dry pan until it turns dark brown. Shake the pan constantly so the barley will roll and roast evenly. Add roasted barley and a pinch of salt to 4 cups hot water. Bring to a rolling boil, cover and simmer 1 hour. Strain and serve. Reserve barley and store in the refrigerator. You can use it in soups, breads, tempura batter or casseroles.
Hint: If the tea is weak it's because you didn't roast the barley long enough. Remember, it must be very dark before you use it.
Variations: All of the grains make good teas. Try them all.
As you can see, the varieties and possibilities for natural recipes with good quality, fresh, natural food are nearly endless. A superior cook can make even the simplest meal of brown rice and vegetables into a work of art. Please use these recipes as a base for learning and experimenting, and go on from here to invent many new and delicious dishes of your own. The joys of natural cooking and health are infinite!
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ATLANTA -- Garrison Hearst enjoyed this 49ers' visit to Atlanta much better than their last playoff appearance, in which Hearst sustained a broken ankle in a January 1999 divisional game that the 49ers lost 20-18.
Hearst wasn't thinking of that career-changing injury amid the 49ers' celebration after Sunday's 28-24 win over the Falcons.
"It was years ago, and now we won," Hearst said. "I was on the sideline (before the game) and felt I needed to hit somebody because I was so nervous."
Hearst rehabilitated for two season before winning the 2001 AP Comeback Player of the Year award. Having retired after the 2004 season, he watched Sunday's game from Eddie DeBartolo's suite with fellow former 49ers Charles Haley and Bryant Young, who both served as honorary captains with DeBartolo.
Hearst wasn't initially planning on attending the Super Bowl, stating he'll likely stay home in Atlanta with his wife and four children, "but my heart will be there."
For more on the 49ers, see Cam Inman's Hot Read blog at blogs.mercurynews.com/49ers. Follow him on Twitter at twitter.com/CamInman.

subset: commoncrawl


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Fall Out Boy and Paramore have joined forces for a summer tour, which touches down Sunday at Concord Pavilion. Both acts specialize in crafting easily digestible alt-rock anthems, which sound good on the radio and even better in concert. Hopefully, this co-headlining concert will feature some type of collaboration between the two bands. New Politics open the 7 p.m. show and tickets are $29-$69, www.livenation.com.
Rebelution is on the road again, delighting fans with its reggae-rock tunes and supporting its recently released fourth studio album, "Count Me In." The popular Santa Barbara act, which is led by Eric Rachmany on vocals and guitar, brings its Count Me In Summer Tour to the Greek Theatre in Berkeley on Saturday. Iration, The Green and Stick Figure are also on the bill. Show time is 6:30 p.m. and tickets are $39.50, www.ticketmaster.com.
Lynyrd Skynyrd has so much more to offer than just "Free Bird." The group has a whole trunkful of classic-rock anthems -- such as "Sweet Home Alabama," "Gimme Three Steps" and "Saturday Night Special" -- which it will surely unload during its two Bay Area shows. The legendary Southern rock act performs Saturday at the Warfield in San Francisco. Show time is 8 p.m. and tickets are $62.50-$124.50, www.axs.com. Lynyrd Skynyrd also plays Sunday at the Mountain Winery in Saratoga. Show time is 7:30 p.m. and tickets are $59.50-$149.50, www.mountainwinery.com.
Follow Jim Harrington at http://twitter.com/jimthecritic and www.facebook.com/jim.bayareanews.


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Varisolve solves varices in veins
20.11.2012 - British BTG has reported positive results of pivotal Phase III trials. Its drug Varisolve improved the symptoms of varicose veins in 80% of the cases.
PEM (Polidocanol endovenous microfoam) works in varicose veins, veins that have become enlarged and tortuous. BTG International Ltd., London (UK) announced on 19 November that full data from the two US pivotal Phase III trials VANISH-1 and VANISH-2 support previous positive results on PEM. PEM causes fibrosis inside varicose veins, occluding the lumen of the vessel, and reducing the appearance of the varicosity. BTG sells the compound under the brand name Varisolve. VANISH-2 data, presented at the 26th Annual Congress of the American College of Phlebology in Hollywood, Florida (USA) show that 80% of patients treated with PEM 0.5% or 1.0% dose concentrations, reported an improvement of symptoms compared to 20% in the placebo arm. In addition, 85% of patients demonstrated elimination of saphenofemoral junction reflux and/or occlusion of the great saphenous vein (GSV) and all incompetent veins, compared with 2% in the placebo arm.
Patients varied from young (21) to old (73) and baseline GSV diameters from intermediate (3 mm) to wide (19 mm). Side effects were mostly mild or moderate. Out of 230 PEM-treated patients, 24 experienced thrombi. However, all were small and most (77%) were asymptomatic, and – most importantly – all resolved or stabilised in a median time of 29 days. Also, VANISH-1 results support the efficacy of the polyethylen glycol compound. Here PEM treatment led to an improvement of the appearance of varicose veins as assessed by scrutinising photos of them before and after ultrasound-guided delivery of PEM into the incompetent vein.
© eurobiotechnews.eu/mlhttp://www.european-biotechnology-news.com/news/news/2012-04/varisolve-solves-varices-in-veins.html


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Facebook's Blue Dino Wants You to Mind Your Posting
A little blue dinosaur has been catching some Facebook users off guard.
Over the past few weeks, Facebook has been sending out "Privacy Checkups," using a cartoon dinosaur as the messenger, to people who are about to make public posts that all the world can see.
"Sorry to interrupt," the message begins. "You haven't changed who can see your posts lately, so we just wanted to make sure you're sharing this post with the right audience," it reads. Then it asks the user to select either Friends, Public, or More Options.
This is an odd message for a social network that's been making a conscious effort to get its users to share more publicly, like they do on other social networks like Twitter.
It's hard to tell if Facebook thinks the innocent-looking dinosaur, depicted typing on a laptop at a standing desk, is meant to portray the company's stance on privacy (benevolent but vigilant) or the user: a longtime Facebook member who hasn't paid attention to the changes in privacy policies.
A Facebook spokeswoman said the message is one of many experiments to keep people from errant posting. "We frequently test new ways to help ensure people are sharing with who they want to on Facebook," she wrote in an email.
It's easy to accidentally make a public post on Facebook. After a user posts publicly, it becomes the default setting until a non-public post is made. You probably know a family member or friend (or … er … blogger) who has done this.
To check your privacy settings on desktop, click the padlock icon on the upper right of your screen. In the mobile iOS app, tap "More" on the bottom right and scroll down to "privacy shortcuts." On the Android up, tap the "hamburger" icon on the top left and navigate down to privacy settings.
Facebook's pop-up message is a good reminder that posting to the social network is a lot more complicated than posting to other sites with fewer features, such as Twitter and Instagram. We're not sure why Facebook chose to include the little dinosaur, but it certainly got our attention.


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For the last 66 years, Foote's Rest has been an iconic staple in Frisco, transitioning from a Conoco gas station, to a post office and museum and now a sweet shop that will soon serve alcohol.
"We've had a lot of requests from community members to serve alcohol," owner Kelly Foote said. "Parents will enjoy having the opportunity to have a glass of wine or a beer while their kids have ice cream."
The Frisco Town Council OK'd the liquor license at its meeting Tuesday.
Friday, Foote's Rest Sweet Shoppe, located at Fifth and Main in Frisco celebrated its fourth week in business. Since the opening, Foote's Rest Sweet Shoppe has attracted many locals and new loyal customers.
Frisco resident Joan North, who was a customer on opening day, said she will be one among many enjoying a drink at Foote's Rest.
"I think this is a great concept, offering alcohol is such a cool plan," North said. "I can't wait to enjoy a drink."
Part-time Summit County resident Monica Chadsey said the sweet shop has "been a great addition to our community."
"I'm glad to see that they've used the old building, it really adds to the charm of downtown," Chadsey said.
Foote's Rest will offer a full bar, which is expected to be up and running by next weekend.
Some of Foote's highlighted beverages include California wines and local beers.
"We'll want to serve as many local beers as we can and California top-of-the-line wines," Foote said. "We want to offer a place for the whole family to enjoy and have fun."
Foote's Rest Sweet Shoppe is the only candy store of its kind that serves alcohol in Frisco, according to Frisco Police Chief Tom Wickman, who did the background check on the business.
"Town council has never been approached with a request for a liquor license in a candy shop," he said.
The council, which vote unanimously for approval, was not concerned about the close proximity of alcohol to minor customers, Wickman said. "We felt, that the laws are in place for this to be approved, checking IDs will of course be required."
"We want this to be a family thing, it's not meant to be the hottest party spot on main," Foote said.
Foote's Rest has a long legacy on Frisco's main street location.
The Foote Family has owned the property since 1946. Since then it has served as Foote's Rest gas station and a post office. When the post office closed in 1966, Foote's Rest became "a private museum for family and friends," Foote said.
Foote's motivation to revamp Foote's Rest and turn it into a sweet shop is a tribute to his grandmother, Helen Foote.
When he took over the property, he vowed to her that he'd do what he could to restore it.
Foote and his wife, Kerri, have kept the family's homemade fudge and ice cream recipes alive, selling them out of the Frisco and Dillon Conoco stations since he took over the properties in 2010.
"The sweet shop has always been in the back of my mind," Foote said. "My grandmother would have been very pleased with the way that everything turned out."
Foote's outlook for business is optimistic.
"The local support has been tremendous," Foote said. "We'll have everything top notch for our customers, we've had so many loyal followers."


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Apodaca eclipses Democratic challenger in fundraising
McGrady outspends Republican opponent Edwards by $40K
Published: Tuesday, May 6, 2014 at 4:30 a.m.
Last Modified: Monday, May 5, 2014 at 6:50 p.m.
State Sen. Tom Apodaca has raised $202,582 so far this election cycle, more than nine times that collected by his Democratic challenger, Rick Wood, according to campaign finance reports filed this past month.
Political fundraising
As of April 28, area N.C. House and Senate candidates had raised the following in campaign funds for this election cycle:
Sen. Tom Apodaca, R-Hendersonville, $202,582
Democratic challenger Rick Wood, $21,975
N.C. Rep. Chuck McGrady, District 117, $73,855
Republican challenger Ronnie Edwards, $8,983
Meanwhile, N.C. Rep. Chuck McGrady's latest financial statement shows he has outspent his Republican primary challenger, Ronnie Edwards, by $40,781 in their District 117 race. The incumbent House member raised $73,855 this cycle, compared with Edwards' $8,983.
First-quarter reports for state office candidates were due April 28, but were only posted to the State Board of Elections website this week.
Apodaca garnered $54,900 in the first quarter of 2014, his report disclosed, with $52,600 in contributions coming from political action committees. For the election cycle as a whole, PACs gave the Senate rules committee chairman $128,800.
He received $5,000 from PACs for Blue Cross/Blue Shield of N.C., the N.C. Farm Bureau, the N.C. Association of Electric Cooperatives, Time Warner Cable, Metrolina Area Radiologists, and Blue Ridge Bone and Joint Clinic, according to his quarterly report.
Apodaca's biggest individual contribution in the first quarter came from attorney Louis Bissette Jr. of the Asheville law firm McGuire, Wood and Bissette, who gave him $500.
Wood did not take in any PAC monies this election cycle and raised $21,975, mostly from individuals giving $10, $20 or $50. His biggest contributors were fellow Henderson County school board member Mary Louise Corn, $1,180, retiree Hugh Gleaton of Hendersonville, $1,000, and Horse Shoe resident Ramona Bryson, $350.
As of April 28, Wood reported he had $17,379 in cash on hand, while Apodaca disclosed he had $153,144 still available.
Of the $73,855 he's raised this election cycle, McGrady reported he took in $22,300 from PACs. They include those affiliated with the N.C. Clean Energy Business Alliance, N.C. Medical Society, N.C. Voters for Animal Welfare, Time Warner Cable, N.C. Sierra Club, N.C. Merchants and Asheville Anesthesia Associates, among others.
McGrady's largest individual contributors were private investor Fred Stanback of Salisbury and his sister, Kathleen McGrady, of Charlotte, both of whom gave him $5,000.
Edwards loaned his election committee $5,000 to supplement $3,883 he raised from individual contributions this election cycle. His largest contributors were N.C. Department of Transportation employee Dennis Miller, $425, and Division of Motor Vehicles inspector Glen Hedden, $300.
Reach Axtell at 828-694-7860 or firstname.lastname@example.com.
Reader comments posted to this article may be published in our print edition. All rights reserved. This copyrighted material may not be re-published without permission. Links are encouraged.


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POSITION: Goaltender
CATCHES: Left
BIRTHPLACE: Saskatoon, SK, CAN
DRAFTED: DAL: 2000-60 overall
|USHL First All-Star Team (2000) USHL Goaltender of the Year (2000) USHL Player of the Year (2000) CCHA Second All-Star Team (2002) ECHL Playoff MVP (2004) Signed as a free agent by Nashville, July 5, 2007. Traded to Montreal by Nashville with Dustin Boyd and future considerations for Sergei Kostitsyn and future considerations, June 29, 2010. Signed as a free agent by Tampa Bay, July 1, 2010. Traded to Anaheim by Tampa Bay for Curtis McElhinney, February 24, 2011. Signed as a free agent by Charlotte (AHL), September 24, 2012. Signed as a free agent by Carolina, January 13, 2013. Signed as a free agent by Dallas, July 5, 2013. Traded to Florida by Dallas for Tim Thomas, March 5, 2014. Signed as a free agent by Washington, July 4, 2015.
Dan and his wife, Katy, have two children: Kaden (4) and Kayleigh (3)… They spend their summers in Omaha, NE, and have a cat named Ozzie… Dan is involed in Garth Brooks Teammates for Kids and Teen Ranch, a Christian hockey school near his hometown that was influencial on his development as a player and a person… He started playing hockey at age 2, and became a goalie at 4… His first youth team was the Orangeville Flyers, and the most influencial person on his career was goalie coach Dave Tataryn… His favorite player growing up was Grant Fuhr… Dan's favorite television show is Homeland, favorite movie is Law Abiding Citizen and favorite music act is the Dave Matthews Band… His first job was cleaning parking lots… His favorite vacation spot is Turks and Caicos… Dan's favorite Triangle restaurant is Angus Barn and his favorite food is steak… His biggest talent outside of hockey is drawing… Dan's favorite sport to play other than hockey is lacrosse and favorite sport to watch is baseball… His favorite non-hockey athlete is Michael Jordan… Dan's most memorable hockey moment was playing in the playoffs against Detroit… His favorite former teammate was Wade Belak… His favorite road cities are New York and Chicago, favorite road arena is United Center and favorite team to play against is Detroit.
Appeared in his sixth NHL season and second with Anaheim… Played just 10 games, missing 46 contests due to injury… Was 1-5-0 with a 2.72 goals-against average and .911 save percentage… Stopped 31 of 43 shots in his season debut at SJ (10/17), earning his only victory of the season… Missed four games due to a groin strain from 11/27-12/4… Made his final appearance of the season vs. VAN (12/29), stopping 14 of 15 shots in relief of Jonas Hiller… Was placed on injured reserve on 1/8 with a torn groin and missed 42 consecutive games… Underwent successful sports hernia surgery on 3/2… Was activated on 4/7 and served as backup to Hiller for the season finale that day at CGY… Missed 46 games due to injury (groin: 11/27-12/4; 1/8-4/5).
Is in his seventh NHL season and first with the Hurricanes… Signed a one-year contract with the Hurricanes on Jan. 13, 2013… Originally selected by Dallas in the second round (60th overall) of the 2000 NHL Entry Draft.
1999-00: Named USHL Goaltender of the Year, Player of the Year and a First-Team All-Star after leading the USHL in wins (34), minutes played (3,274), shutouts (11) and goals-against average (2.25) with Omaha.
2000-01: Completed his freshman season at the University of Nebraska-Omaha, going 21-14-3 with a 2.49 goals-against average and two shutouts.
2001-02: Was named to the CCHA Second All-Star Team after going 20-15-4 with a 2.42 goals-against average and three shutouts for Nebraska-Omaha.
2002-03: Completed his junior season with a record of 11-21-5 and a 3.18 goals-against average… Finished his career at Nebraska-Omaha ranking among the school's leaders in games played (118), games started (117), wins (53), shutouts (7) and saves (3,125).
2003-04: Spent time in the NHL, AHL and ECHL during his first professional season… Made his NHL debut with Dallas at LA (2/18), stopping 25 of 28 shots to earn his first NHL win… Was named the Most Valuable Player of the ECHL playoffs and the MVP of the Kelly Cup Finals after leading Idaho to the league's championship with a 13-3 record and 1.86 goals-against average.
2004-05: Played his first full season in the AHL, going 10-19-0 with a 2.77 goals-against average and .908 save percentage for Hamilton.
2005-06: Was 16-13-1 with a 2.78 goals-against average and .911 save percentage in 34 games with the Iowa Stars… Earned the first victory in Iowa Stars franchise history, a 7-2 decision vs. San Antonio (10/16).
2006-07: Ranked third in the AHL in minutes played (3,194) and fourth in wins (30) with Iowa… Was 12th in the league in save percentage (.912)… Made his Calder Cup playoffs debut for Iowa, going 6-6 with a 3.09 goals-against average as the Stars advanced to the Division Finals before falling to Chicago.
2007-08: Led the NHL in save percentage (.924) during his first full season in the league with Nashville… Was tied for third in the NHL in shutouts (6)… Was 11-3-3 in one-goal games, and 18-1-0 when receiving three goals or more of offensive support… Earned a shutout in first start with the Predators, a 3-0 win vs. ATL (10/25)… Won his first six games of the season, making him one of four goaltenders in history to win seven consecutive games to start his NHL career… Set a Predators franchise record with a 233:48 shutout streak (147 saves) from 3/22-3/30… The scoreless streak ranked fifth-longest in the NHL's modern era at the time… Was named the NHL's Second Star of the Week on 3/30 after posting 2-0-1 record with a 0.33 goals-against average, .991 save percentage and two shutouts… Made his Stanley Cup Playoff debut, going 2-4 with a 2.52 goals-against average during Nashville's six-game, opening-round loss to Detroit… Led the NHL in save percentage during the playoffs (.938)… Stopped 52 of 54 shots in Game 5, a Predators franchise record for saves in a playoff games.
2008-09: Was 11-19-4 with a 2.93 goals-against average and .900 save percentage during his second full NHL season with Nashville… Started 19 of the team's first 21 games of the season… Made a franchise-record 54 saves in a 4-3 OT win at SJ (11/11)… Was named the NHL's Third Star of the Week for the period ending 11/16 after going 3-0-0 at SJ, ANA and LA from 11/11-11/15… Notched two shutouts in a five-game span from 11/25-12/13… Posted a 1.98 goals-against average and .937 save percentage in December.
2009-10: Was 15-13-1 with a 2.69 goals-against average and .909 save percentage in 31 games for the Predators… Allowed a career-low 77 goals… Posted a combined undefeated record (5-0-1) against Southeast (3-0-1) and Atlantic Division (2-0-0) opponents… Stopped eight of 10 shooters in two shootout appearances (.800 save percentage), which ranked sixth among NHL goaltenders who faced at least 10 attempts… Had a three-game win streak from 12/14-12/19, stopping 78 of 85 shots… Had a season-long shutout streak of 143:42 from 1/11-1/18… Moved into a tie for third on the Predators' all-time shutout list with his 10th career shutout, at CGY (1/15)… Was 4-2-0 from the start of February through the end of the regular season.
2010-11: Split his fourth NHL season between Tampa Bay and Anaheim, combining for a 21-10-7 record with two shutouts and a 2.77 goals-against average in 44 games… Was 13-7-6 with a 2.93 goals-against average with the Lightning prior to being traded to Anaheim on 2/24… Had a season-best shutout streak of 121:13 from 10/24-11/3… Was 5-2-2 with a 2.44 goals-against average and .910 save percentage in his final 11 appearances with the Lightning… At the time of the trade, led Tampa Bay in wins and games played… Stopped 28 of 31 shots in his Anaheim debut vs. MIN (2/25)… Won his first game with Anaheim vs. COL (2/27)… Started Anaheim's final two regular-season games, stopping 66 of 68 shots (.971 save percentage) for consecutive victories to help clinch a playoff berth and on 4/8 and fourth place in the Western Conference on 4/9… Set season highs in saves (43) and shots faced (44) in a 3-1 victory at LA (4/9)… Was 10-3-2 with a 2.23 goals-against average and .920 save percentage during his final 17 games of the season with Tampa Bay and Anaheim… Appeared in one Stanley Cup playoffs game for the Ducks.


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Sure, there are medals and podiums, course records and personal records, age group awards and overall awards... Most importantly, there's the satisfaction of personal achievement. That's an extraordinary feeling that few things in life can provide us in quite the same way that athletics can.
But what else are we getting out of sports? It's no secret that, with endurance sports in particular, the spectacular moments are certainly speckled among some really tough moments.
As much as we may love getting out there, we all have those days where we question our sanity to want to work so hard and push ourselves to such extreme limits, without a guarantee of success, and with so many chances for things to go wrong in our performance.
But at the same time, that is part of what makes sport special. It is rare to find something in life that you can feel so passionate about, and willing to invest so much of yourself in, without the conventional reward of a guaranteed return. In sport, there is no end-of-the-week paycheck (at least for the majority of us).
But I am confident that what I have gotten from my participation in athletics throughout my life is invaluable.
Without a doubt, by participating in sports from the time I was very young, I have provided myself with a healthy lifestyle that allows me to be both physically and mentally fit.
But, more than that, I firmly believe that my participation in sports has helped shape my identity as a person. It is as much a part of who I am as any other element in my life.
Being an athlete has taught me so many lessons that are applicable to every other aspect of my life. I have learned the value of truly hard work, and how to understand what that really means.
I have learned the difference between intrinsic motivation — a desire rooted deep in one's heart — and motivation that is artificial. I have learned how to hold myself accountable, and that I'm the only one who really knows whether I'm pushing to my fullest potential — and the only one who suffers if I'm not.
Because of athletics, I've experienced the indescribable satisfaction of achieving a goal, and the bitter disappointment of coming up short — and have learned how to handle both. I've learned how to win, and how to lose.
I have gained a sense of confidence and self-awareness that I'm sure I could not have found elsewhere. I've discovered an inner strength I might otherwise never have known, that has helped me to overcome adversities both in and outside of sport. I've learned the value and importance of "sportsmanship," crucial in so many situations beyond sport. I've formed lasting bonds and friendships.
Thanks to sport, I've found a sense of true passion and inspiration — something I think many people go their whole lives without. Mostly importantly, because of my involvement in endurance sports, I've given myself the life-long gift of a love for the outdoors and a desire to be active. That is something I am sure will never change.
And I'm confident, too, that others will find these same far-reaching rewards, lessons and values in sport. So, if you haven't yet, give athletics a try. You just may get far more from the effort than you'd ever expect.
— Kara LaPoint is an elite amateur triathlete competing for LUNA bar, and working up to the pro ranks. She has earned numerous overall amateur podium finishes and age-group wins across distances from Olympic to Ironman, and finished the 2011 season ranked as an All-American nationally among her age group (25-29). Read more about her racing and training at www.karalapoint.wordpress.com. She may be reached at email@example.com.


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Thursday, Jan. 31, 2013
BARNWELL, S.C. (WRDW) -- Barnwell District 45 schools went into lockdown on Thursday after a nearby home invasion.
Superintendent Roy Sapough says Barnwell Primary, Barnwell Elementary, Guinyard-Butler Middle and Barnwell High went into lockdown while law enforcement searched for a suspect.
Barnwell Police Chief Todd Gantt says 32-year-old Frank Nelams and a 13-year-old broke into a home around 9 a.m. near the primary school. One of he suspects allegedly pointed a gun at the resident.
The 13-year-old was quickly found and taken into custody. He was turned over to the Department of Juvenile Justice.
Until police had Nelams in custody, they locked down schools as a precaution.
Nelams was arrested within 30 minutes and the schools were taken off lockdown. He is charged with burglary in the first degree, larceny and pointing and presenting a firearm. Additional charges could be coming.
Neither suspect was said to be on school grounds at any point.


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Two mp3 files. Both ripped by me. One encoded with LAME 3.97. The other encoded with LAME 3.98r.
All encoding settings the same (MP3 VBR V2). All tags the same (id3v2|id3v1).
The one encoded with 3.98r won't play. The one encoded with 3.97 will.
Any ideas?
I couldn't find any errors in the log.
-Gak Toid


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$util.date("MMMM d, yyyy",$topLevel.timeZone)
Talk of The Town is a daily interview segment airing on WTVY News 4 This Morning.
Every week, News 4 This Morning chats with Lisa Fenner with the "City of Progress," Enterprise!
In the video above, find out the latest news, happenings, and buzz from in and around the Enterprise Area.
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Nintendogs: Lab & Friends
With Nintendogs, you can put a puppy inside your Nintendo DS. Pick from multiple breeds, ranging from Labradors to Chihuahuas, and then take care of and train the puppy using the touch screen and microphone. If you train your puppy well enough, you can compete in dog shows and agility contests to unlock other items and puppy breeds.
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The McPherson Mid-America Youth Basketball tournament got off to a roaring start Friday, with several games played in three of the four age groups in the three-day tournament.
Both McPherson High teams that participated won their games, as did the McPherson Lady Bullpups in the grade 6-7 pool.
The MHS boys 11-12 squad went 2-0, defeating Minneapolis 45-30 and Southeast of Saline 53-35. The Bullpups will play this evening at 8:30 p.m. against the Ellsworth Bearcats.
Meanwhile, the 6-7 Lady Bullpups absolutely dominated their two opponents Friday, allowing only eight total points between the two games. The Pups beat Chase County 38-2 and then down the Mac County Flight 36-6. They will play one more game in pool play this morning at 9 a.m. against the Sharpshooters.
The MHS girls defeated Ell-Saline 34-10 in their one game Friday. They will have two more games today, one at two against the Lady Bears and then again at 5:30 p.m. against Bishop Miege Red.
Games resumed this morning at 8 a.m. at the McPherson College Sport Center and will continue through Sunday afternoon, when the championship games are played.
Tickets are $5 for a daily adult ticket, with a weekend pass $8. A daily student ticket costs $4, while a weekend pass is $6.
Location, ST | website.com


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Mission: Can I Get Kelly Ripa's Body?
One writer's journey to find strength (and a thinner waistline?) through the celebrity-worshiped fitness workout, Physique 57
Work with your tendencies, not against them: Typically I feel much better in the morning than I do after a long, grueling day of work. Dr. Rogal says to plan physical activity for times of the day when I'm naturally feeling energetic, which means switching my Physique classes from evening to mornings.
Team up: Remember how I said my friend Tricia attends Physique too? Well Dr. Rogal suggests I start going with her. Not only will the camaraderie and encouragement keep me going strong, it will make working out fun, too.
Set realistic goals: If your mental bar is too high, you're naturally going to want to give up, says the doctor. The fact that I started this journey with the mindset that I was going to get a body like Kelly Ripa's, or any celeb's for that matter, is ludicrous. "It's your body," says Rogal. "Make it strong and make it healthy, that's all you need to be concerned with." Touch�, doctor, touch�.
SEE NEXT PAGE: And the eureka moment I've been waiting for happens
Older comments
Great job! Getting started is the hardest part and as long as you continue, it'll be easy to keep those good habits. Now I am inclined to look into the Physique 57 classes. There is not gym where I live that offers it, but perhaps I can find a DVD where I can try it at home. Nice work!
by flirtygirl214 Friday, August 10, 2012 at 02:02PM Report as inappropriate
Great but now work in healthy foods. See the real change.
by Ydabney Friday, August 10, 2012 at 12:04PM Report as inappropriate
Researchers at the University of Utah found that adults who consume eight or more glasses of water each day burned significantly more calories than people who only drank four or less. WHY ISN'T THIS SHOUTED FROM THE ROOFTOPS???
by alictasia Tuesday, July 17, 2012 at 09:55AM Report as inappropriate
I found videos on youtube and did a 5 min one for arms.
by asiagirl4ever Tuesday, July 17, 2012 at 09:11AM Report as inappropriate
This was a great article, but I don't think I'll be trying out these DVDs.
by tallredamanda Wednesday, March 28, 2012 at 06:46AM Report as inappropriate
Kelly Ripa looks like a skeleton...
by eatinglipstick Friday, March 23, 2012 at 02:27PM Report as inappropriate
This was a wonderfully witty and honest article that I can totally relate to. Thank you for the inspiration! You rock! =)
by powerwoman033 Tuesday, March 20, 2012 at 01:37PM Report as inappropriate
Im trying to loose weight but i have no motivation, this motivates me to be active. And i know its really hard to cut back on our favorite food
by Kary26 Sunday, March 18, 2012 at 10:34AM Report as inappropriate
Wonderful, my girl! Confessing to breaking down and all, putting yourself through the mill, and coming out the other side a winner! Yesssss! Make all us gals proud, and I, for one, am truly motivated!
by DaenerysGlow Saturday, March 17, 2012 at 01:42AM Report as inappropriate
she looks so and sounds so much better in the second video than the first
by sportimonki13 Monday, February 27, 2012 at 08:10PM Report as inappropriate
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Very muchly so! Gosh, I could never have thought of such a simple solution. Shows how much I yet have to learn. That Vulcan thing where you grab someone's pants - Lon Suder
You're tired of tryingto keep the dead aliveI'm tired of one way conversationsand lonely nights You have my reasonsI have your liesOne by one I'll stand them upand one by one you'll watch them fallBecause one by one I'll build them upand one by one you'll break them allI'm tired of fightingto keep your dreams aliveWhen I'm really only waitinguntil right timeYou have my reasonsand I have your liesOne by one you stand them upand everytime I watch them fallBecause one by one you build them upBut they were never there at allI'm a people person... who drinks
To thinkyou never sawwhile I cherished your looksas if they were diamondsand your smilemade me shakeTo thinkyou never told;wine soaked confidences wastedbecause you couldn't see...or didn't want to.To thinkyou never lovedwell, probably for the bestI'm a people person... who drinks
Your prose is brilliant in it's conciseness, and you're clearly a romantic at heart.
I wish it would rainand turn this dust to mudand turn the mud to clayand turn the clay to lifeand turn life to something worthwhileI wish it would rainand make this pool a lakeand make the lake a seaand make the sea everythingand make everything worthwhileI wish it would rainand change my mindand change my mindand change my mindI know that I must do what's rightSure as Kilimanjaro rises like an EverestAbove the Serengeti
Justified in thinkingthat this wasn't quite timeMatyred for taking what was known to be falseReasonable in judgmentAdvantageous in positioningNo one needs to knowfuckerI know that I must do what's rightSure as Kilimanjaro rises like an EverestAbove the Serengeti
he's idle, palersitting there in the cornermoth lands over his namei disregard the formerwords are always soothingi can feel it getting warmergone for weeks/months on endhe returnsonly to find himidle in the corneri learned the truth from lenny bruce
and i thought that all i wanted to do was just reach out there and grab it. well, shit. i came so close and for nothing. my stomach is twisting into a knot but not for the same reasons. at least i think so. i'm getting anxious, but i'm not sure for which situation. there's a million things up there. no dust, though. i think too much for that.i'm not sure why i think it'd make me feel better. but it would, i know it would. because then nothing else would matter.i'm no drinker, but i could make an exception. or maybe i wouldn't need to. how long does it take anyway? if i had the money i would've. screw the rules, i'd have come. i wish i could be realistic. maybe things would be easier then. maybe i wouldn't be taken advantage of.it's bad grammar to end sentences in prepositions. jesus, i am losing it....so what did you say is your drink of choice?i learned the truth from lenny bruce
Small seductive smile flickered as their eyes metHe shut his eyes it's not supposed to happen like thisOpen again but she's still there smile remainseyebrow raised... Oh god, but she needs somebody to hold ontoand apparently I'll do, so "My drink of choice is absinthe, but I'll drink anything with you".God, it wasn't supposed to happen like this.Stutters his way through the small talk (it's not supposed to happen like this) but somehow she's still there...Make her smileMake her laughIf it has to happen like this, make the mostasShe needs somebody to hold ontoand of them all she picked youso "I'm really fond of absinthe, but anything will do"And a few more, a few more smiles and at least he's talking freely nowRefrained from shaking and even looks her in the eyeAnd he knows what's going onalthough it wasn't supposed to be this wayso she says "It's up to you,""Well, I live only blocks away,but I'll go anywhere with you."She needed someone to hold ontobut we all knew she'd end up with youI know that I must do what's rightSure as Kilimanjaro rises like an EverestAbove the Serengeti
Yesterday I saw you by the water's edge,sitting in the shadowsYou cried "It took so longand now it's donewhat more is there to do?"And you turned away from the waters edgeand said"Come back tomorrow."I watched you by the water's edgeand you stepped into the shallowsyou moaned "Not longnot long awaybut what can I do now?"Then you turned away from the waters edgeand said"Maybe tomorrow"I sat there by the waters edge as you waded into the mire.You turned and said"It's been so longand he's been so longand I don't know what to do."And I turned away from the waters edgeand said"I'll be back tomorrow."I returned today to the waters edgeand I spat into the shallows"You took so longand now he's gone.What the fuck can you possibly do now?"and we turned away from the waters edgeOnly to return tomorrowI know that I must do what's rightSure as Kilimanjaro rises like an EverestAbove the Serengeti


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Band Of Brothers / The Pacific: Special Edition Gift Set DVD
Special Features of this DVD:
- Audio Commentary
- Documentary
- The Making of Band of Brothers / The Pacific
- Format: DVD
- Rating: Not Rated
- Number of Discs: 13
- Run Time: 1235 Minutes
- Region: 1
- Aspect Ratio: Widescreen
- Studio: HBO Home Video
- DVD Release Date: November 8, 2011
- Subtitles: Spanish
ENGLISH: Dolby Digital 5.1 [CC]
SPANISH: Dolby Digital Stereo
FRENCH: Dolby Digital 5.1
FRENCH: Dolby Digital Stereo
- Genre: War
- Color: Color
- Release Date: 2001, 2010
Availability: In Stock
Ready to ship in 2 - 3 Business Days
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So glad I finally got these dvd's for me and my son. He absolutely loves them. Thank you HBO for selling them.
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This would be an outstanding learning piece for high school history classes. It would open these youngsters eyes to what maturity, sacrafice, obedience, honor, and dedication truely mean at the highest level. Did I mention maturity? (I am not a teacher)
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Band of Brothers, based on the novel by Stephen Abrose; with Executive Producers- S. Spielberg, and Tom Hanks is the story of Easy Company of the 101st Airborne in World War II and their battles against the Germans in Normandy, Carentan, Battle of the Bulge, Operation Market-Garden, Bastogne, and others. The audience follows the characters from America to Germany with special commentary by the men of Easy Company.
The Pacific, from the people who made Band of Brothers is similar in its cinematography. The films follow the Marines of 1st and 2nd Marine Divisions as they push their way through Midway and Guadalcanal.
These two series are both historically accurate in their portrayals using the first-hand accounts from the same Veterans who experienced the horrors of the Pacific and European Theaters of WWII. Discs provide amazing Bonus Features that include maps, characters, and a "Field Guide" that defines terminology and events that appear during the course of the films. Band of Brothers offers Disc 6 that includes- We Stand Alone Together: The Men of Easy Company, The Making of, and the Video Diaries of Ron Livingston.
These two disc sets make amazing gifts for your history buff, war movie fan, or someone who just wants to be entertained. If you are a fan of Saving Private Ryan, then you will love this.


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Colorado Springs police have arrested one of two persons of interest in the investigation of the murder of Colorado prisons chief Tom Clements.
James Franklin Lohr, 47, was arrested in the early morning hours of Friday, said Lt. Jeff Kramer, spokesman for the El Paso County Sheriff's Office.
"He's now in our custody," Kramer said.
Lohr, who had three outstanding Colorado warrants in cases not related to Clements murder, was spotted by officers about 1:30 a.m. Friday leaving a business on Platte Avenue east of Union Boulevard, according to the sheriff's office.
For the rest of this story, go to The Denver Post website, www.denverpost.com.


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FOUND MATH: April is Mathematics Awareness Month (MAM). This year's theme is Mathematics and Sports. More information is available on Mathematics Awareness Month official website. Â
Copies of this poster, and the three other MAM posters, are available here.
Mathematics Awareness Month is sponsored each year by the Joint Policy Board for Mathematics to recognize the importance of mathematics through written materials and an accompanying poster that highlight mathematical developments and applications in a particular area.
Send your found math photos with a brief description to firstname.lastname@example.com


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After five years in the Girl Scouts, Kami Richardson's vest sports row upon row of colorful patches.
Some celebrate accomplishments that are strictly for fun, such as her facility in roasting s'mores. Other badges commemorate more serious pursuits: her visits to the National Library of Congress and the National Archives in Washington, D.C., with her family this past summer, and her participation in a robotics competition.
The Saratoga resident also sports a "Cookie CEO" badge, awarded for her enterprising approach to the Scouts' annual sales campaign.
But it is the oblong-shaped badge on the back of her vest that recently prompted a special assembly at Old Orchard School in Campbell, where Kami is in the fifth grade, and elicted the praise of her classmates, teachers and administrators: Kami has made it her mission to raise awareness of the plight of leatherback sea turtles, whose origins reach back to the Jurassic era and who are now in danger of extinction.
At 10 years old, Kami is already a veteran fundraiser and volunteer. When she was just 5, she was leaving Lucile Packard Children's Hospital after an eye exam when she happened to see a little boy in a bathrobe playing with a model train set. Always a curious sort, she questioned the child about why he was wearing a robe and why he was staying at the hospital.
That lesson in early childhood cancer led Kami to launch her first fundraising campaign, to help sick kids. Establishing "Kami's Book Club," she asked friends and family members to donate small amounts for each book she read. In all, Kami raised $1,500 for the Packard facility, prompting the Disney Company to designate her a "Disney Volunteer" and donate another $1,000 to the hospital in her name.
Kami also enlisted the aid of her former Country Lane Elementary classmates and her Girl Scout troop in projects aimed at educating the community about honeybees, whose numbers have dramatically dwindled in the last decade.
On a trip to the Girl Scout Shop in 2009, Kami happened to see the leatherback turtles badge. "I really liked it, and wanted to earn that patch," Kami recalls. As usual, Donna Richardson, her mom, encouraged Kami to learn more about the turtles.
"That evolved into what's happening with the leatherbacks, and why they need help," says Richardson, a former pre-med student who's now an engineer. "The leatherbacks are kind of at the top of the food chain, and as they're becoming extinct we're seeing the oceans failing: The population of jellyfish--which is their favorite food--is exploding. The jellyfish eat the salmon, so [the salmon are] starting to die off. Also, the leatherbacks who are still alive are eating the plastic and trash in the oceans, thinking they're jellyfish ... so that's speeding up their extinction."
It's next to impossible to imagine that a creature such as the leatherback could be facing extinction. Its size alone seems genetically engineered to ward off any predator, natural or manmade: Adult male turtles can grow as large as 20 feet long, with a flipper-to-flipper span of 18 feet, and weigh as much as 3,000 pounds. Females are typically 6 to 7 feet long, and weigh about a ton. Though once prevalent in nearly every ocean, the population of leatherbacks is rapidly declining in many parts of the world.
When Kami learned about the turtles, her natural inclination to lend a hand once again kicked into gear. She pledged her birthday money to the research needed to extend the leatherbacks' lifespan, and then asked relatives and close friends to chip in. Next she created fliers publicizing the plight of the turtles, circulating them through the West Valley community. In all, Kami raised hundreds of dollars to help the leatherbacks.
"Part of her mission in earning the badge is to educate others," Richardson notes. "Along with learning about the turtles and helping raise the money, she had to pass along what she learned."
Adds Kami, "If I can get kids to pass on this information, then pretty soon we'll have this whole network of people who know about the turtles, and are trying to rescue them. And hopefully people won't just throw away trash that could end up in the ocean. Half of what's in our landfill could have been recycled."
For her efforts, Kami received the Girl Scouts' "Global Innovation Award," presented to her at a special all-school assembly at Old Orchard on Nov. 8. In attendance was Larry McKenna, founding director of Save Our Leatherbacks Operation (SOLO).
A highly decorated former U.S. Air Force aviator who retired as a colonel after a 26-year military career, McKenna holds doctorates in both environmental science and business administration. He is now a dedicated environmentalist and documentary filmmaker, and founded SOLO--a 501(c)(3) nonprofit--seven years ago.
McKenna made his first journey to one of the leatherbacks' main nesting locations in eastern Indonesia in 2005. Since then he and his all-volunteer crews have helped relocate and protect the eggs laid by female leatherbacks, leading to the hatching and release back into the ocean of 40,000 baby turtles. Still, given the combined perils of fishing lines, collisions with boats, and the turtles' unwitting consumption of plastic, current estimates are that only one in 1,000 hatchlings will survive to adulthood.
Traveling from his home base near Houston to thank Kami for her efforts to help rescue the leatherbacks, McKenna gave a presentation about the turtles during the school assembly.
"The leatherbacks are a wonderful creature that's in danger of going away," McKenna told the rapt audience of K-6 students. "Our foundation is doing whatever we can to save the turtles; we're working because we want to do something to help them. Hopefully you'll do the same, like Kami did, and want to save ecology and the environment."
After the presentation of Kami's award from the Girl Scouts, Old Orchard lower school principal Elizabeth Cox expressed delight that her student was so honored.
"It was because of Kami's efforts--and her mom's help--that we had this assembly today. It's great for Kami to be able to share with the school what she's done. The world would be a much better place if people let their children engage with the things they're passionate about," Cox says.
With her leatherback badge now attached to her vest, Kami is continuing her interest in biology and the sciences. This past summer she spent time at the Scripps Research Institute in San Diego, learning about stem cells.
Describing how researchers there tracked the olfactory system of mice, Kami grows rapturous. "I got to watch them slice open a mouse's brain! When they opened the head, you could see the eyes and everything. It was cool."
Kami's mom adds that her daughter apparently suffers none of the squeamishness of typical tweens--and in fact, has a collection of organs and skeletal parts from various deceased animals.
"She loves being in labs, and looking under microscopes and dying things," says Richardson. "She's done some simple DNA extractions, blood typing and animal dissections, and she has her own set of tools. I still have all of my books from being in pre-med; Kami just loves reading about genetics, stem cells and DNA."
Richardson says that early in her daughter's life, she thought Kami might become an engineer like her parents. "Now it looks like it may be more biology than engineering. We have to let her follow her passion. But who knows? She's only 10."
For more information about Save Our Leatherbacks Operation, or to make a contribution, visit www.leatherbackturtles.org.


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The ZyXEL PLA4231 500 Mbps Powerline Wireless N Extender provides not only a stable networking environment to stream high-definition videos, music and other multimedia, but also extends the wireless network to every room in the house.
Easily extends network range to cover wireless devices
Compatible with 802.11 b/g/n wireless networks, the ZyXEL PLA4231 can extend the coverage to connect your wireless devices throughout the house over the existing powerline network. Just plug powerline adapters and PLA4231 into electric outlets in different rooms, then you can easily extend your powerline home network like a wireless network. You can easily stream videos, enjoy games and surf Web sites on tablets, laptops or smartphones anywhere at home, even at the hard-to-reach places. The two Ethernet ports on the device make it easy to provide Internet access for HDTVs, Blu-ray™ players, DVRs, PCs and game consoles.
Enjoy stable HD videos and gaming
Powered by IEEE1901 500 Mbps technology, the ZyXEL PLA4231 can improve network performance for up to 60% comparing to the 200 Mbps powerline technology.* The advanced Quality of Service (QoS) features also improve the streaming quality of multimedia applications. You can have stable high-performance network and enjoy multiple HD streaming, multiplayer gaming and Web surfing simultaneously.
Easy security setup
ZyXEL's PLA4231 features an easy setup wizard and a WPS button that allows you to set up the extender and connect to wireless devices easily and quickly. Data transmission is protected by the 128-bit Advanced Encryption Security (AES) mechanism to provide a secure connection to the Internet. Encryption can be configured through a simple button press on the powerline adapters and PLA4231--no complicated setup or software is required.
- Product Description
- ZyXEL bridge
- Device Type
- Bridge
- Data Link Protocol
- Ethernet, Fast Ethernet, HomePlug AV (HPAV)
- Data Transfer Rate
- 500 Mbps
- Device Type
- Bridge
- Connectivity Technology
- Wired
- Data Link Protocol
- Ethernet, Fast Ethernet, HomePlug AV (HPAV)
- Data Transfer Rate
- 500 Mbps
- Power Device
- Power supply - internal
Customer reviews
Write a review for the Zyxel PLA4231 500mbps Powerline Wireless N Extender here!
Zyxel 4231 excellent wifi and ethernet ports
Reviewed by ian heax. Review Posted 04/05/2013
Very cool product. Note that this product gives you 2 ethernet ports as well as wifi access. For me this makes the product range more useful than competing products. You can turn the wifi off and just use the ethernet if you want.
Ive tried a few competitors and this is my recommended product.
- Overall
- Ease of use
- Value for money
The opinions expressed in this reviews section are those of our customers and not of BT Shop. Nothing contained herein amends BT Shop's terms and conditions.


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Center for Minimally Invasive Esophageal Therapies
At the Center for Minimally Invasive Esophageal Therapies at Boston Medical Center, we specialize in many of the latest and most effective cancer treatments, including radiation therapy. Our team of highly trained and experienced specialists takes a collaborative approach to your treatment. We draw on medical expertise, state-of-the-art facilities and a patient-centered environment to provide you with not only the best medicine but also the best patient care in New England.
Radiation uses special equipment to deliver high-energy particles, such as x-rays, gamma rays, electron beams or protons, to kill or damage cancer cells. Radiation (also called radiotherapy, irradiation, or x-ray therapy) can be delivered internally through seed implantation or externally using linear accelerators (called external beam radiotherapy, or EBRT). Radiation may be used as a solitary treatment or with surgery and/or chemotherapy.
The equipment used to deliver the radiation therapy is called a linear accelerator. The linear accelerator has a moveable arm, which enables the radiation to be focused on the part of your body where the cancer is located. Developments in EBRT equipment have enabled physicians to offer conformal radiation. With conformal radiation, computer software uses imaging scans to map the cancer three-dimensionally. The radiation beams are then shaped to conform, or match, the shape of the tumor.
Radiation works by breaking a portion of the DNA of a cancer cell, which prevents it from dividing and growing. Radiation therapy can be systemic, meaning it moves throughout your bloodstream. Systemic therapies are usually given as an injection into a blood vessel or are taken as a pill. Systemic treatments expose your entire body to cancer-fighting medication. Radiation therapy is typically given as a "local" treatment however, meaning it affects only the part of the body that needs therapy.
The types of conditions that may be treated with radiation therapy include:
- Lung cancer
- Esophageal cancer
- Mediastinal tumors
- Other tumors, including:
The entire dose of radiation given in external radiation therapy typically cannot be given all at once. Although the radiation in external radiotherapy is tightly focused, some damage can occur to normal cells near the cancerous cells. It can also cause more side effects than giving a smaller dose of radiation over a longer period. Therefore, physicians typically divide radiation treatments in to smaller doses, called fractions. Typically, external radiation therapy is delivered 5 days a week for 5 to 8 weeks, which allows any nearby normal tissue a chance to recover during treatment.
How to Prepare
A few days before your first external radiation treatment, your physician will pinpoint the exact location of your cancer through a simulation. You will lie on a table while a radiation therapist uses a special x-ray machine to determine the treatment field, which is the exact place in your body where the radiation beams will be focused.
To ensure that the radiation beams are aimed correctly, the therapist will make special molds of your body to help you remain still during treatment. In addition, the therapist may use a pen to mark the treatment fields on your body with dots, which should remain there until you complete your treatment.
What to Expect
External radiation therapy is painless and is similar to having a regular x-ray. Although the actual treatment can take only a few minutes, treatment sessions can last from 15 to 30 minutes because the equipment must be prepared and you must be positioned correctly.
Depending on the area to be treated, you may need to undress and parts of your body that are not being treated may be covered with a shield to protect you from unintended radiation (similar to an x-ray). You will lie on the treatment table, which is next to the linear accelerator. The therapist will then use alignment lasers and the marks on your body to position you correctly.
Once you are in position, the radiation therapist will move to another room to operate the linear accelerator. The radiation therapist will be able to monitor you using a video camera and an intercom system. You will be asked to lie still during the therapy. The machine will make whirring or clicking noises while it is active and its arm will move during treatment to aim the radiation beam to different parts of your body.
Radiation is usually performed on an outpatient basis, over the pre-determined period. Most patients experience little or no side effects, and you should be able to resume your normal activities immediately. Call us if you notice anything of concern or if you have questions. Be sure to schedule and attend any follow-up appointments that your physician advises.
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It is essential to develop sufficient process history before transferring any process to a contract manufacturing organization. This article presents case studies illustrating two key components of technology transfer: demonstration and documentation of process reliability at two representative scales before technology transfer and the establishment of clear and rigorous process transfer criteria based on process history with which to gauge the efficacy of the transfer.
Process history plays a critical role in the development and implementation of a manufacturing process at the CMO. If the client organization does not take the time and effort upfront to develop a robust manufacturing process, it is doubtful that a productive and robust process will evolve in the production suite of a CMO. If the client has insufficient process history at both bench- and pilot-scales, one cannot expect that process to operate in a sufficiently reliable manner at large scales.
Sufficient process history also is key to the rapid and efficient transfer of a client process to a CMO. Without a basis for comparison, the client and the CMO cannot determine if the process has been successfully transferred. For example, if the yield at the CMO is 25% lower than expected, are variant equipment design parameters or operational conditions in the CMO production suite at issue, or does the smaller yield simply reflect the normal variance of the process regardless of where it is manufactured? Without a sufficient process history, there is no way to know.
Finally, even after the process is operating in the production suite of the CMO, client process history can be invaluable if problems arise. Process history can provide impartial evidence when deviations occur or when the CMO suggests minor changes to the client process to achieve some benefit for itself (e.g., improved convenience, reduced labor, reduced paperwork, optimized suite scheduling).
Developing a robust process and establishing clear and rigorous transfer criteria is highly beneficial for technology transfers. The first prerequisite for establishing transfer criteria is a documented process history.
A CMO will not agree to meet pre-set transfer criteria unless it has documented evidence that the client has met these criteria in the client's facility several times. Bench-scale demonstration of process reliability is necessary, but not sufficient. If process performance problems arise at the CMO and the only process history from the client was generated in the laboratory, one can be sure that the process variance will be attributed to an elusive "scale issue." Augmenting bench-scale data with pilot-scale data will demonstrate that the process can be scaled up and documents a rational basis for further scale-up.
Process history should be established using representative bench-scale and pilot-scale systems. As often as possible, these systems should be scaled-down versions of clinical and commercial scale processes. For example, equivalent cell ages (i.e., population doublings from thaw) should be used to inoculate both bench-top and pilot production-phase bioreactors and large-scale production-phase bioreactors. Additionally, the seed trains used to inoculate the production phase bioreactor should be equivalent to those used at clinical scale. Bench-top and pilot production-phase bioreactors should be inoculated from seed bioreactors rather than shake flasks. Clinical-grade raw materials, filters, and resins should be used whenever possible to maintain the same or equivalent materials during transfer to the CMO. Bench-scale and pilot-scale chromatography steps should be taken through entire cleaning, storage, and regeneration cycles, and evaluated with new and at least somewhat used (>10 cycles) resin.
Although the focus during process development often is centered on bioreactor titer and purification yield, it is vital that the process history also documents product quality characteristics.


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New Orleans police said two women used a hotel's master key to enter a guest room and steal a laptop on Valentine's Day.
The crime happened about 7:55 p.m. in the 800 block of Convention Center Boulevard.
Police said the women entered the guest's hotel room using the hotel's master key and took a laptop and fled.
The two women were seen on the hotel's surveillance camera entering the hotel and leaving with the laptop.
Anyone with information is asked to contact the NOPD or Crimestoppers at 504-822-1111.