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Today I had the honor of visiting with two very talented writers-- Tennessee author Tomi Wiley and Ellen Shook from the "Scribbler Unfocused" blog http://scribblerunfocused.com/.
http://www.milkandink.com/. In addition to her work on the anthology, Tomi is a staff writer at Wilson Living magazine; she's a freelance manuscript editor and founder of the West Wilson Writers Guild, an arm of the Arts Alliance of Wilson County.
Children Culturally, the image of the mother is often perched atop a pedestal of purity; she is supposed to be long-suffering, patient, never ruffled, always available, unconditional, and beaming white light. But there is another side. Many women find that motherhood challenges them with a scale of extremes --love and terror, joy and frustration, inspiration and exhaustion. They discover that to have a child means to live with their hearts outside of their bodies. It also means navigating what can feel like a great divide between caring for their children and caring for themselves as individuals. Mothers are often doing invisible work, work that rarely gets rewarded. Mothers struggle to find balance between attentive parenting and the pursuit of their individual dreams. We believe that a mother's achievements serve as a template of possibility for our children's lives. If there's one prime lesson a woman learns when she becomes a mother it's that she won't make it very far through these challenges without the support of other mothers.
Milk and Ink: A Mosaic of Motherhood is an anthology comprised of writing mothers who have gathered their words to celebrate the duality and intensity of being both mother and writer; it aims to appeal to mothers of all stripes, whether they write or not. Milk and Ink will feature new and established writers including Caroline Leavitt, Tracey Slaughter, Ellen Meister, Justine Musk and more, with a wide scope of experience, ethnicity and points of view, and features poetry, fiction, and essays. While Milk & Ink is focusing on the experience of motherhood, we also hope that our stories speak to everyone: fathers, daughters, and sons. We all have mothers and this anthology is dedicated to those cycles of life that are universal. It is an anthology about our experiences of family, beginning with the mother. This anthology, not only in its stories, but in its creation and promotion, seeks to acknowledge the need we have for one another. Though this anthology is comprised of writing mothers who have gathered their words to celebrate the duality and intensity of being both mother and writer, it aims to inspire all to recognize the power of living true to your passions and life purpose. Proceeds of the project will be donated to Mama Hope, which supports women and children in Africa in a variety of projects. Milk & Ink is the brainchild of Eros-Alegra Clarke, grand prize winner of the 76th Annual Writer's Digest Writing Competition.
A joy of being a writer is talking to other writers. Recently, Tomi and I had a nice chat about writing.
MLW: What are your writing habits/routines?
Tomi: I'm working on getting more disciplined with my writing. I am very deadline-oriented, having worked in newspapers and media for so long - I thrive on deadlines. My schedule changed recently, and up until then I wrote professionally during the day for newspapers and on my own work at night, late, when I could get to it. I tend to write in spurts and at unexpected times, which is why I keep a notebook and pen(s) on my bedside table. I'm a midnight scribbler, and I've lost too many ideas and lines of poetry by not getting up and writing them down at that moment. I've laid awake and written whole poems in my head with the certainty that I'll remember it in the morning. I rarely do.
MLW: How do you overcome writer's block?
Tomi: I get out of the house. Go for a walk in the park, even just a drive. I listen to music, always. Music inspires me. I also go back through my journals and old writing, start tweaking an old piece or cloud-writing (a brainstorming method).
MLW: Do you have a favorite pre-writing exercise?
Tomi: I like low lighting and music. I also try to jot a few lines of poetry - or read some - and I like to start my writing, or my day, even, with some creative exercises that open that side of my brain, like doodling for five minutes or some sweeping scribbles with pastels or colored pencils. I find my mind really opens up and is more responsive when I start with a creative exercise other than writing.
MLW: Last summer you won a writing trip to France. Tell us about that experience. (any photos to share? Poems?)
Tomi: The poet who was one of my poetry professors and guidance counselor at the University of Tennessee, Knoxville, Marilyn Kallet, has been leading poetry workshops in Auvillar, France, for the past several years through the Virginia Center for the Creative Arts. She and I have kept in touch over the years, and she was also included in Milk & Ink: A Mosaic of Motherhood. She brought the trip to my attention and encouraged me to apply for the one of seven spots available. I deferred for quite a while, not believing I would 1. get one one of the last spots available (this was very near the cut-off date) and 2. take that much time off from my "real" job as a newspaper editor.
After telling my mother about the trip, however, she said she would fund the trip if I would go - I needed to get away. As a single mother, a full time editor and writer, I was struggling with being burned out. The trip, which included two days in Paris, a train ride to Auvillar, in the southwestern portion of France, and then a full week of writing poetry, eating glorious fresh French food and drinking luscious French wine, was exactly what I needed to refresh and recharge both myself and my writing.
MLW: What were the origins for the anthology Milk & Ink? Tell us about your contributions to M&I.
Tomi: I research the writing contests, magazines and literary journals I submit work to, seeking out both the winners of contests and the judges. When Eros-Alegra Clarke won the 76th Annual Writers Digest Writing Competition Grand Prize in 2007 I sought her out and was stunned to find her on Myspace. I contacted her, and we became friends. She is a beautiful person in all ways, generous with her time and talent. One of the prizes she won was a POD (print on demand) deal, and she wanted to use that to publish an anthology, which at first was going to be a compilation of winners of a writing contest spanning the US, but eventually became Milk & Ink, which highlights writer mothers across the globe.
My contributions are two short stories, "The Last of the Dogsitters" and "En Media Res," and a poem, "Son." I am currently expanding Dogsitters, which is about a patriarch who refuses to move his family from a small Southern town about to be flooded for the Rural Electrification Project, into a novel.
MLW: Any special foods you must have while writing? Would you like to share a recipe?
Tomi: I try not to eat and write - messes up the keyboard AND my hips - but I do have a certain celebratory dish when I finish a story, project or deadline: chicken ratatoullie. I go by the recipe in the Silver Spoon cookbook.
Tomi's Chicken Ratatouille
Serves 4
1/4 cup butter
6 tablespoons olive oil
2 onions, quartered
3 zucchini, cut into cubes
2 eggplants, cut into cubes
3 red or yellow bell peppers, halved seeded and thickly sliced
4 tomatoes, peeled quartered and seeded
1 chicken, cut into pieces
2 garlic cloves
salt and pepper
Heat half of the butter and half the oil in a pan, add the onions, zucchini, eggplant and bell pepers, season with salt and pepper and cook over high heat for a few minutes. Lower the heat and add the tomatoes, cover and simmer gently for about 1 hour. Heat the remaining butter and oil in another pan, add the chicken and garlic and cook, stirring and turning frequently, until golden brown all over. Season with salt and pepper and cook for a further 30 min until tender and cooked through. Remove and discard the garlic and add the chicken to the vegetables. Mix well and serve.
Here is a sampling of Tomi's beautiful poetry:
(c) Tomi Wiley
After the open market
Marilyn said to write a poem of praise
but that word doesn't feel right.
It doesn't fill up my mouth
it doesn't sound round
it doesn't sing of the orange flashing sifting scarves
or plump tomatoes, warm from the sun,
waiting for me to pluck.
Praise is not enough for me
to lift the light in Auvillar –
Auvillar itself is praise.
Auvillar is the right word –
to say it I have to close my eyes,
turn my face to the sun
and forget for how long I have ached for this.
River answers
Six weeks since you even pretended to be mine.
You need some time.
You need some time?
Some time for what? For thoughts? Of what?
No, I know there's not a "who"
It's not a "who" I'm worried about, it's you.
Don't stress. Don't stress!
That line's the best.
That's like asking the Garonne to halt,
to cease, to still the water
for six weeks.
I've given you time.
With cupped palms, caught breath,
I broke off time like chips of ice
and waited for them to melt.
Fed you minutes, cold, placed them on your tongue
watched your closed eyes
quivering lashes
I bit my lip
and wished for a sip of water.
Let me (please let me) slip into them, toes first,
to gauge the temperature
of your dreams.
Tomi narrates a few photos from her French sabbatical:
Day 1 – Shakespeare & Company, arguably one of the most famous bookstores in the world. Located on the famous Left Bank of the Siene, writers and artists of the "Lost Generation," such as Ernest Hemingway, Ezra Pound, F. Scott Fitzgerald, Gertrude Stein, and James Joyce spent a great deal of time here. I wandered around until the sun went down, then crossed into the famed Latin Quarter.
Maison V: Day 5 – Our school: the Maison V. This gorgeous, open space of a studio school was once the home of a woman who's husband left her with the house, the mortgage and no money. She sold it to the Virginia Center for the Creative Arts, who sponsored our poetry workshop, after she "found a better man, a better house, and a better life." Even in the heat of the day, the rooms of the Maison V were always cool, shaded and inviting. A group of artists from an art school in Virginia had an art studio set up downstairs, and we poets gathered inspiration by stealing inside and studying their work.
Church: Day 3 - Eglise St. Pierre. Auvillar is an important halt on the route taken by the pilgrims of Saint Jacques of Compostella. They travel hundreds of miles on foot, making their way to the South of France through Auvillar, to Lourdes and beyond. This sacred place held me captive, hot feet resting on cold smooth wooden prayer boards, for hours one day. It is there, in the ancient dimness and stone, where I remembered how to breathe, and be still.
Next, let's talk with fellow blogger Ellen Shook about GENEVA, her recently published book. I sat down with Ellen for a Q&A:
MLW: What was the catalyst for writing GENEVA?
Ellen: I needed a project to keep me sane. About three years after my mother died in 2002, we still had not sold our house. Ultimately it took four years! In 2005, my husband bought me a new computer, the Big Mac as I like to call it, and suggested I get busy. This was not my first stab at writing a book, but it was the first one I was serious enough about to finish it. As I began to organize my materials, I realized that it was not going to be just a cookbook, which was the original plan. The more I wrote, I realized that I was trying to make sense of a complicated woman with whom I had always had a very difficult relationship. I think I was trying to understand her so that I could move on with my own life.
MLW: Which part of the book was hardest to write? Do you have a favorite passage or line?
Ellen: The hardest part of the book to write was definitely Chapter 15, entitled "The Crash." That chapter alone could be a book by itself. It recounts the period of time when she was showing signs of dementia and then ultimately became the child while I became the parent.
MLW: As a blogger and an author, you wear two hats. What is your writing schedule? Any "must-haves" for your writing comfort or to encourage creativity? Do you have any advice for beginning authors?
Ellen: I don't have a real writing schedule right now. My husband is planning to retire, or at least cut back next year, so things might have to get more regimented. Mostly I write when inspiration strikes -- late at night, early in the morning, but sometimes in the afternoon. I keep legal pads and post-it pads all over the house and a small notebook in my purse and in my car. If something hits me, a word or phrase or idea, I have learned to write it down RIGHT THEN because I won't remember it later. I keep a running list of short story ideas, which is what I really like to write.
I don't have any requirements for writing comforts, now that I type everything. I used to like legal pads and nice sharp No 2 pencils for the first drafts. Now, I think my laptop is the best thing on earth, because I can sit in bed or in my favorite reading chair and write, not at my desk. I have been known to stir pots while typing with one hand. Actually that big desk I invested in has become almost useless.
My best advice to beginners is to read, write, and then read and write some more. I think it helps to get in a writing class or form a writer's group so that you can get some feedback on your work. Beware some of the services which offer to critique your work for a fee.
MLW: Where can people buy your book? Is an excerpt available?
Ellen: Right now, you have to buy the book from me. There is a PayPal link on the site, but I will also accept a check if I know you, or you can send a money order. Some people do not like to use PayPal. Of course, for anyone in my immediate area, we can do the sale in person and save the S & H.
I have been publishing excerpts and recipes on the website and Fan Page on Facebook for a little while. [We can certainly select a new one that has not been seen yet. Let me think about which ones and I will send those separately.]
The book site is http://genevabook.wordpress.com/
and the Facebook page is http://www.facebook.com/pages/Geneva/195197067161663
MLW: What's your next project?
Ellen: I have been writing short stories for a long time. I would really like to publish a collection of them because I enjoy reading well-written short stories myself.
I am working sporadically on another novel, and I have finished a short novel which happens to be about a female chef, although I think it might need a little work yet. I have outlined a couple more using the same lead character, and I would like to make this into a series. One day I might publish a cookbook of my own. Cooking is often how I deal with things, both good and bad, and I am pretty creative with food. I used to be a decorator, and the need for making things pretty definitely carries over into food presentation.
What I really need is a literary agent! So I guess that may actually be my next project: finding an agent!
Image courtesy of Ellen Shook.
Here is an excerpt from GENEVA, Chapter 11, "Old Standbys" -- "Everyday Southern food is discussed in detail."
© by Ellen Shook
My mother's recipes for the everyday foods we ate were not written down anywhere. They were just in her head, her hands and her heart. When she cooked meat and vegetables, it was just some of this and some of that. Then taste, taste, taste. Pay attention! Her favorite line to me, when she finally did really try to teach me to cook, when I was quite bored with waiting for pots to boil, etc., was "Dearie, you cain't read and cook!" I have always had my nose in a book, and I cannot stand wasting time, waiting for something to happen so you can do something else, and not be able to pass the time reading. This habit has gotten me in trouble many times when I was working at a real job for a paycheck.
It occurred to me in the process of working on this chapter, that "Old Standbys" means not only food, but it can also mean habits and patterns of behavior, rituals, and the fellowship of certain close friends and family members. I could include our regular trips to visit the Joneses and the Thompsons, our extended family, as well as our regular attendance at church, or something as mundane as frequently putting on a favorite dress. One of the rituals which always brings back decidedly not fond memories was our semi-regular dose of Castor Oil. Back in the sticks in Beat 10 Walker County, Alabama, where my father grew up, it was customary to "clean out" your children at least once a year with a strong purge of Castor Oil. For anyone who doesn't know, Castor Oil is an old-timey laxative, sickening in taste, texture and smell, and it causes you to experience violent cramping and generally be unbelievably miserable until it has run its course, so to speak. I have always had a strong gag reflex, and every time they'd pour it down my throat, one of them holding me and the other pouring, I would give it right back. For a long time I couldn't stand the taste of orange juice because OJ was the chaser of choice. When my sister Iris was only about a month old, Grandma Thompson took it upon herself to dose the baby with one of these purges, saying every newborn needs to be cleaned out. The pediatrician told my mother it was a wonder it hadn't killed her. I can't help but wonder if the high infant mortality rate back then could be connected to this bizarre practice. It is certainly an effective form of torture. When I was a child,the Castor Oil was threatened now and then as a punishment because it would always cause me to straighten up and "act right." So, having injected this little tidbit, I think I'll just concentrate on the food, now.
For a lot of these foods which we'll talk about in this chapter, I am going to describe how they are prepared, rather than try to give you exact amounts and cooking times. I recommend several good basic cookbooks like The Southern Living Cookbook, Better Homes and Gardens Cookbook, The Joy of Cooking, James Beard's American Cookery or Fannie Farmer. There are also many excellent books by Julia Child, such as The Way to Cook. It is surprising how the preparation of fresh food is not that different in French or Italian from our American food. The chief difference in our Southern food today and the food of fifty years ago is the use of less saturated fat, sugar and salt for seasoning. The late Edna Lewis, a well-known Southern cooking expert who wrote In Pursuit of Flavor, bemoaned the loss of flavor in modern food, because she said young people of today will never know what something is really supposed to taste like. It's quite true that green beans taste better to our Southern palates with a piece of fatback cooked in them till they are "good and tender." They should, of course, be served up with a big slab of hot cornbread, sliced Vidalia onions and red-ripe home-grown tomatoes. Good eatin'!
My mother's recipes for a lot of foods were not clearly written down, as I discovered while going through her recipe collection when I began to prepare for this book. She often did not begin with a title; she wrote on whatever was handy, like the back of an old envelope; and she merely listed the ingredients, sometimes with the amounts. Frequently, the actual cooking instructions were omitted altogether. These snippets of paper were kept in a tray in the pantry. I once bought her an accordion pouch to straighten them out, but the order never lasted. She couldn't find them that way. Having watched her cook all those years while getting a running dialogue worthy of a Food Network host, I have tried to channel her, getting inside her head to figure out what she meant.
When she baked, it was an entirely different scenario. She measured like a scientist, and kept an eagle eye on the oven and the pans. She took great care with her limited cooking utensils and equipment, treating them almost with reverence. She got as excited over a new kitchen gadget as some women do over a new piece of jewelry. She was a paradox in more ways than one.
By the 1960's when so many new convenience foods began to pop up everywhere, and the very pace of life itself seemed to pick up speed, her cooking began to change. Fewer of the hearty old Southern country foods we used to take for granted appeared on the table. She had become quite heavy, and her doctor put her on a diet. She began to use Mazola corn oil in place of bacon drippings to fry things, and there were far fewer fried foods put on the table. She was by then having some gastric difficulties which culminated in her gall bladder being removed. My father had begun to experience heart problems which had their beginnings in rheumatic fever when he was nineteen years old. His diet needed an overhaul, too.
A lot of the foods which were so good and hearty, which gave the hard-working farmers enough energy to do all that heavy work in the first half of the twentieth century, are simply wrong for our lives today. We are too sedentary. Many food magazines, like our revered oracle here in Birmingham -- Southern Living -- have made valiant strides in helping us all to still cook Southern and cook healthier at the same time. But let's face it folks -- pie crust is flakier made with lard, and the beans and greens do taste better with a fat piece of cured pork. Of course, the Grande Dame of Southern Food, Paula Deen of Savannah, Georgia, knows that everything tastes better with butter and doesn't mind telling us so with that infectious cackle. I do wonder about The Lady's cholesterol count, though. I have studied all her books, and there are small differences in the way that my mother prepared some of the same foods, but not enough to matter. Maybe it was just a regional fluctuation -- South Georgia to North Alabama.
Let's get to those old standbys now, the foods that we had day in and day out for dinner, the mid-day meal. Congealed salads were a popular item, and I have included several of her best ones in the Salads chapter at the end of this book. One that she frequently made had no recipe, so I'll just describe it. None of the rest of us liked it the way she did. She used a box of lemon Jello, a can of crushed pineapple and a lot of carrots that she had finely grated. She like to serve this on a bed of lettuce leaves, giving it the required little dollop of mayonnaise, and pass the saltines. Sometimes the leftover was our supper.
Freshly caught fish like bream, crappie and catfish were a regular item on our table. Caught by Daddy and his cronies, they were always cooked up fresh the same day they left the water. Mama refused to clean fish, so Daddy did it on the outside back porch, driving the neighborhood cats crazy. Meantime, she madly peeled potatoes for french fries, stirred up hushpuppy batter, and vigorously grated cabbage and carrots for coleslaw. The cleaned fish were dredged in cornmeal, and all four burners on that old gas stove would be blazing under the big black skillets full of bubbling bacon drippings and later oil, with one for the hushpuppies, one for the french fries and two for the fish. We did not use any condiments on any of these things, like ketchup, and we had never heard of tartar sauce. The slaw was simple, and just right: grated cabbage and carrots, finely minced celery and onion, all stirred up with mayonnaise and salt and pepper. She had a fetish about not not using too much mayonnaise. One of her famous quotes was, "I just cain't stand slaw floatin' in dang mayonnaise!" The hushpuppies were the same cornbread we had everyday with a couple of changes: a finely chopped onion was added to the batter which was mixed up with less buttermilk than usual. The stiffer batter was dropped into the hot grease by tablespoonfuls, and the hushpuppies flattened themselves out into round patties, and were turned over once.
This feast was served up on big platters lined generously with paper towels. Mama could not abide greasy food, so anything fried was always well "dry-cleaned." Except for the slaw, which might be our supper with a couple of saltines on the side, none of these foods were kept left over because according to her, "They ain't fit to eat!" Anything containing mayo was thrown out after supper. Both parents were adamant about never eating any leftover fish, especially. I have to say, this is probably the only time I ever saw any food thrown away, assuming there was any left. One of my father's favorite meal-time sermons was, "It's a sin to waste food." He meant it literally. The hushpuppies were thrown out to Brownie, our Beagle hound, but he was not allowed to have any fish. He could have choked on the bones. When we were little kids, we got our fish de-boned before it was put on our plates.
With this big fish feast, we drank Lemonade-Tea. Mama made it by squeezing six lemons into the pitcher, adding the cup of sugar and pouring half-strength tea she had already brewed. The other inviolate rule was never, ever to serve any dairy products with fish. Both parents firmly believed it could "make you sick" or even kill you if you drank milk with fish or ate ice cream right after. Watermelon was the usual dessert after this meal -- if anybody had room for dessert. I do not know where this dietary taboo came from. Both of them, but especially my daddy, were rather superstitious.
Occasionally we would have meat loaf, and it had brown gravy served over it with mashed potatoes on the side. I could not find the recipe I think she used when I was a kid, but in the Entrees chapter I included one I found in her files. Her mashed potatoes were another matter. They were light, fluffy and out of this world She always made a lot, and what was leftover was recycled into Potato Cakes. She called them "Eyeish" potatoes, as did most everybody I knew. This is Southern-speak for "Irish" of course. To make the mashed potatoes the way she did, you must have an electric mixer. Peel and cube the potatoes; cook in salted water till tender. In a small saucepan (she called it a "stewer") melt a stick of butter with a cup of milk or cream. Add the hot milk and butter into the bowl with the drained potatoes a little bit at a time, then whip them, increasing the speed gradually, adding more milk if necessary. Add some salt last. Do not over beat or they turn gluey. When they are light and fluffy, put them into a serving bowl and keep hot. She never put in tons of salt, not in anything really, because she always said, "I let ever' feller do his own saltin'." The Potato Cakes were made this way: add about a half cup of self-rising flour to the leftover mashed potatoes along with an egg and a finely chopped onion. Form into little patties, and fry slowly in butter, turning once. Yum, yum!
If you haven't caught on by now, Geneva was very country, and she talked very country, but "it did not worry her a straw." As a kid I used to be so embarrassed at some of her colorful expressions. She was the master of the simile: a big hat made her look "like a bug under a collard leaf;" a tousled hairdo looked "like a stump full o' granddaddies;" an odd taste such as beer, "tasted like stumpwater;" and if she was tired, she was "wore plum to a frazzle." Anything not straight was "crook-ed as a dog's hind leg." A skinny woman was "not as big as a bar of soap after a hard days wash." Pokey drivers were "slow as the itch!" Or else "so slow the dead lice wouldn't fall off." She described herself as being "fat as a baby elephant." She also said she was "just a real hick." Then she'd laugh so hard she'd cry.
Daddy was more annoyed than embarrassed at her use of the language, and having been a school teacher before he went to work for the Post Office, he felt duty bound to correct her at every opportunity. Murdering the King's English and countrified pronunciations were the best way for her to needle him. She kept right on saying "Georgie" or "Chatt-noogie" -- of course she could say it correctly -- when she felt like it.
Homemade vegetable beef soup and cornbread was a favorite on cold winter days. It's still one of mine. As I mentioned in another chapter, she always made up "soup mix" in the summer canning season. After she got a "deep freeze" she put it in freezer boxes instead. To make the soup, she used a piece of beef with a bone such as a little chuck roast. She did not brown the meat first, but she simmered it, covered, for a long time. Then she would strain it, skim off most of the fat and put the liquid back in the big pot. She added her vegetable mix with the tomatoes, and then added the cut up of pieces of beef back to it. Only then did she add salt and pepper, plus about a teaspoon of sugar to cut the acidity of the tomatoes. The soup mix contained a variety of garden vegetables: corn, okra, butterbeans, green beans, potatoes, peas, onion, celery, and lots of tomatoes.
The cornbread was made this way: corn meal (always white), a small amount of flour, baking soda, baking powder, salt, bacon drippings, an egg and buttermilk. NO SUGAR GOES IN SOUTHERN CORNBREAD, FOLKS! The black iron skillet was preheated with more bacon drippings in it in a hot oven. (I use 425°) The batter was then poured into the sizzling grease in the skillet. It "fried" in the oven. Please do not try to make cornbread without a seasoned black skillet. First, you'll probably ruin your pan, and second, it won't be "fit to eat." Today, I use White Lily self rising white cornmeal mix which eliminates the measuring and makes fabulous cornbread which tastes exactly like hers did. The proportions are on the bag, and I cannot improve on them but I do use whole buttermilk, never sweet milk. I do not use bacon grease in the bread, but rather canola oil, and canola oil in the skillet, too. But I must confess, if I have any bacon drippings on hand, I add about two teaspoons to the skillet with the canola for the flavor. This simple food says "comfort food" to me more than any other when I am missing my parents. Having lived in the Southwest for some years, I acquired a taste for much spicier food than my parents preferred, and I sometimes like to add onion, garlic, jalapenos and grated cheddar. Some people like to add a can of corn, too, but I don't.
My mother, especially, liked her pork. That is what was more available on the farm, because the cows were for milking, not eating. We frequently had fried pork chops or some other large cut of the pig like a pork shoulder or fresh ham. Sometimes we had Granddaddy's country ham or side meat, fried of course. With this, we probably had black eyed peas, turnip greens, and baked sweet potatoes, along with the cornbread. Both my parents were fond of sweet potatoes, and we had them a lot. Baked was for everyday, candied was for Sunday, and whipped with orange juice and served in the orange shell topped off with a marshmallow was for holidays.
Chicken and dumplin's were always a great day for rejoicing at my house. My Mother would stew a big fat hen with a celery stalk, an onion and a carrot, then strain the broth and return it to the big pot. I don't think she worried much back then about removing the fat, unless it was excessive. She picked all the chicken off the bones, put that back in the big pot, salted the broth and brought it to the boil, then dropped tablespoonfuls of light fluffy biscuit dough on top of the boiling broth. She made the dumplings with a little more buttermilk than she would if she had rolled out the biscuits. The pot was tightly covered for about twenty minutes and the flame reduced. Every recipe I have ever seen says no peeking when cooking this, so I suppose she didn't. I just know that when the lid came off and these clouds were ladled into our bowls with the rich thick broth and chicken added, heaven couldn't possibly be much better than this.
Mama made her biscuits with flour, baking powder, salt and baking soda, then cut in Crisco and added buttermilk. Mama always said she wasn't a good biscuit maker, but I was just a kid -- they tasted great to me. She claimed Granny Jones was the best at making biscuits. Granny did not roll hers out, but instead pinched them off one at a time, rolled them over in her hand, then flattened them on the pan with the back of her fingers. Mama swore every last one of them would be exactly the same size. When Bisquick was invented, Mama started using that and never went back to scratch. I have done it both ways, and I really cannot tell much difference, either, in a dish like chicken and dumplings. My Aunt Ada always made her dumplings flat like noodles. I'm sure they were fabulous, but when I was little, I did not want to eat them because they weren't like Mama's.
On Fridays or Saturdays, we had Salmon Patties, made with a can of salmon. Daddy believed in pronouncing all the letters in a word, so Mama did, too -- S-a-l-m-o-n. To make the patties, put the contents of a large can of salmon into a bowl, add an egg, and enough crushed up saltines to be able to form relatively firm balls. Squish it all together with your fingers and form patties. Fry them in the oil of your choice. She always covered them with a loose-fitting lid, but when she turned them over, she removed the lid. When I started doing my own cooking, I decided a little Old Bay Seasoning and a finely chopped onion and a little finely diced bell pepper drastically improved these, not to mention ketchup on the side. Of course, I use canola, not bacon drippings. We might have had cooked cabbage or perhaps slaw with these. To cook cabbage, you core, quarter and wash a head of fresh green cabbage, put it in a large covered pot with some bacon drippings, and simmer it till is is tender. Of course, you eat cornbread with it.
You need to consult one of the cookbooks I mentioned earlier about cooking collards and turnip greens. Paula Deen's method of cooking collards and greens is the way I do it, using the fresh cut and cleaned kind in the bag from the supermarket. My mother had to wash them and soak them in the dishpan or some big container, because they have a lot of dirt in them. Then they have to be cleaned and picked through. You have to cook them forever with a hunk of fat pork, and they really stink up the house. I have never done this, and although Mama did it for my Daddy occasionally, she sure didn't like doing it.
One more thing I was always happy to see was Fried Apple Pies. I did not find a recipe for that either, but there is one in Nathalie Dupree's New Southern Cooking. I remember watching Mama do it, though. The dried apples were cooked till very thick with a little bit of water, sugar, butter and cinnamon. A pie crust was rolled out, and using a saucer as a guide, circles were cut out of the dough. A good dollop of the cooked apples was dropped in the center, and the edges were folded over and crimped together with a fork. The turnovers were then dropped carefully into a black skillet with the preheated oil of your choice and fried, turning once. She may have used butter or lard in the early days.
If you think we ate a lot of fried stuff, we sure did! I am reminded of a line from an Erika Badu song, "Southern Girl" -- "I'm so country ya'll -- everything I eat is fried." That about sums it up. My mother always "dry-cleaned" any fried food on a thick stack of paper towels. I think she might have used brown paper when I was very small, something like a grocery sack. I don't recall ever eating any fried food, not just fish, reheated. The pies, however, were kept at room temperature in the pantry, probably in the canner or roaster, stacked between layers of waxed paper, and eaten as long as they lasted.
Before microwave ovens, leftovers were put into a slow oven and brought to eating temperature. Some water-based vegetables just had some more water added and then were reheated on the stove-top over a low-flame. Before Tupperware, there were Pyrex covered refrigerator boxes, as well as covered oven dishes. Most people only cooked what they ate for a given meal, though, because refrigeration was not as sophisticated. Country people kept things like pies and baked goods in a pie safe, which for you city folks is a cabinet with screen doors or doors with punched tin panels to let in air, but no flies can get in. I once had a boyfriend, when I was between husbands, who always asked me to fry him a couple of chickens when I went to visit him in Virginia. He stored the leftovers on a platter, uncovered in his kitchen cupboard. This was 1975, and this man was a doctor. I once asked him if he skipped class the day they taught the part about salmonella in med school. He just laughed, and said he hadn't died yet. I never ate any of the leftovers.
Heavenly Peach Salad recipe:
"From GENEVA, this is from the 1940's and it is still just as delicious today. The quintessential "ladies' luncheon salad," I have never seen a gentleman turn up his nose at it either! It is creamy, tart and sweet all at once.
"Drain a #2.5 can (28.5 oz) of cling peach halves, reserving 1/2 cup of the juice. Cut all but two of the halves into small pieces. Cut the two halves into slices. (If fresh peaches, use about four medium size.) Soften one envelope of plain gelatin in 3 T cold water. Add to warmed peach juice. (Use peach nectar if using fresh peaches) Cool. [Set aside]
"Soften one 8-oz package Philly cream cheese, and gradually blend in 1 and 1/2 T lemon juice and 1/2 cup mayonnaise. Add 1/2 teaspoon salt. [Set aside]
"In another bowl, whip 1/2 cup heavy cream.
"Blend gently the cream cheese mixture with the cooled gelatin mixture, then fold the whipped cream into it. Fold diced peaches into this. Pour into individual moulds and chill until firm. (Spray mold lightly with cooking spray) Turn out onto salad plates lined with crisp lettuce leaves. Garnish with maraschino cherries and the reserved peach slices.
"I add ALL the peaches to the cream mixture, and garnish with other fresh fruit. In this photo, I have used arugula. I like to do this in little individual moulds, rather than the square glass dish my mother used. She always then cut it into small squares. Probably that is just what she had to work with. Here I used a bundt-muffin pan, because it makes 12 little moulds. Either way, it is pretty and tastes divine.
Milk & Ink can be purchased at any fine bookstore or online http://www.amazon.com/Milk-Ink-Motherhood-Eros-Alegra-Clarke/dp/1432762451 (Proceeds of the project will be donated to Mama Hope, which supports women and children in Africa in a variety of projects.)
To learn more, visit: http://www.milkandink.com/
GENEVA by Ellen Shook: The book site can be found at http://genevabook.wordpress.com/
and the Facebook page is http://www.facebook.com/pages/Geneva/195197067161663
Writing Tips, Articles, and Online Sources—
"3 Writing Secrets" and "The Nesting Instinct: Or Why Writers Do What They Do" @ http://acquaintedwiththenightbypipermaitland.blogspot.com/


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Patriot Networks has partnered with 4 MedApproved to offer online HIPAA training and compliance programs.
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subset: commoncrawl


text:
Patient Center
April 4, 20194:00 PM
"Thank you for choosing Dr. James for your surgical needs.
If you are unable to find a desired time, please contact the office 407-343-1825 and the receptionist will be happy to accommodate you.
To reschedule an appointment, call us directly at 407-343-1825.
In order to expedite your visit, please bring the following items: your referral from your primary care
· A list of current medications. · Insurance card(s) and a Photo ID, and if there was any testing please bring any reports or films.
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All copays, coinsurance, and deductibles will be collected at the time of service. For questions about insurance and billing, call us directly at 407-343-1825.
Thank you again, and we look forward to seeing you!"
Denotes required field


text:
There's probably no point in producing yet another replication of Tamino's work. The theoretical problem itself did peak my interest in an academic sense, nevertheless. In particular, Tamino had mentioned in his preliminary results post that he was making all grid rows 10° tall, except for the northernmost row, which was 20° tall. However, he was counting its surface area as if it were 10° tall. Evidently, this has to do with the fact that there are relatively few temperature stations near the Arctic. That row is not equivalent, in a statistical sense, to other rows.
It occurred to me that an alternative way to partition a grid would be to create grid cells (or grid boxes, if you prefer) that have the same number of stations in them. I call them statistically equivalent grid cells. So I started to write some code.
I ended up writing not just a script, but a full-fledged command-line tool that can produce a temperature record for a pretty-much arbitrary set of stations. For example, it can produce a temperature series for urban areas of Brazil, or hilly regions of the Northern Hemisphere. All you do is pass a simple expression to the tool. Additionally, it is written in a modular manner, so it's relatively easy for others to contribute new grid partitioning methods, new adjustments, new station combination methods, station filters, and output formats. At least a couple alternatives are already supported in each case.
I have set up a SourceForge project page for this project, and other projects and code that I might release through my blogs in the future.
GHCN Processor is open source software. It is released under the terms of the Apache License 2.0.
You need to have a Java Runtime Environment 1.5+ installed and in your PATH. It's not uncommon for PCs to already have it. You can check with:
java -version
GHCN Processor can be downloaded from the Files Section of the project page.
You can unzip the ZIP file in a directory of your choice. Then you need to add the
bin directory of the distribution to your PATH environment variable. In Windows, you need to right-click My Computer, then select Properties / Advanced / Environment Variables.
Documentation on tool options can be found in the
readme.txt file shipped with the GHCN Processor distribution. Any other posts I write about GHCN Processor should be available via the ghcn processor tag.
Global Examples
A default global temperature record can be created with:
ghcnp -o /tmp/ghcn-global.csv
The first time you run the tool, it will download inventory and data files from the GHCN v2 FTP site. Note that if you happen to interrupt the download, you could end up with incomplete files. In this case, run the tool again with the
-f option.
The output is in CSV format, readable by spreadsheet software. By default it will contain one year per row, with 14 columns each. You can also produce a "monthly format" file with one month per row, as follows.
ghcnp -of monthly -o /tmp/ghcn-global-monthly.csv
By default, the tool uses the adjusted data set from GHCN v2. To use the raw, unadjusted data, try:
ghcnp -dt mean -o /tmp/ghcn-global-raw.csv
To use what I call "statistically equivalent grid cells", try:
ghcnp -gt seg -o /tmp/ghcn-global-seg.csv
The default combination method for stations that are in the same grid cell is a simple "temperature anomaly" method, with a base period if 1950 to 1981 by default. I've implemented a experimental "optimal" method that you can use as follows.
ghcnp -scm olem -o /tmp/ghcn-global-olem.csv
I'll discuss this in more detail on another occasion.
Regional Examples
To produce a regional temperature record, you should always pass a
-reg option. The grid partitioning algorithm works differently when it's not attempting to produce a global grid. The following command produces a temperature series for airports in the United Kingdom.
ghcnp -reg -include " country=='UNITED KINGDOM' && is_airport " -o /tmp/uk-airports.csv
This alternative syntax also works:
ghcnp -reg -include " country eq 'UNITED KINGDOM' && is_airport " -o /tmp/uk-airports.csv
The expression after the
-include option should be enclosed in double-quotes, and its syntax is that of EL (basically the same as Java or C expression syntax.) String literals in the expression must be enclosed in single quotes. The names of countries must be written exactly as they appear in the GHCN v2 country codes file.
As another example, let's get a temperature series for stations in the southern hemisphere that are in forested areas.
ghcnp -reg -include "latitude < 0 && vegetation eq 'FO' " -o /tmp/sh-forested.csv
GHCN Processor in this case tells us that there are only 7 such stations with temperature data in the adjusted data set.
Tamino Reproduction
In addition to station properties you find in the inventory file of GHCN, there are a number of properties added by GHCN Processor:
last_year, and
mean_temperature. The properties
first_year and
last_year tell you the years when the station started and finished reporting, respectively.
To reproduce Tamino's work, we can simply run the following commands:
ghcnp -include "last_year <= 1991" -o /tmp/wattergate-dropped.csv
ghcnp -include "last_year > 1991" -o /tmp/wattergate-kept.csv
GHCN Processor tells us that 2899 stations reported only until 1991 or earlier, whereas 1872 stations were reporting after 1991. That's in the adjusted data set. Notice that they are completely disjoint sets of stations. I can assure you; any half-decent grid partitioning method and station combination method will produce essentially the same results as Tamino's.
GHCN Processor relies on the following third-party libraries and environments:
- Apache Commons Math 2.0 (Apache License 2.0)
- JUEL - Java Unified Expression Language (Apache License 2.0)
- Java
Of course, this tool wouldn't be possible without the GHCN v2 database.


text:
- Description
Perfect for wearing out or for the gym, this long sleeve Stay-Dri t-shirt not only looks good, but is totally functional, helping you to stay cool and dry.
Made of 100% polyester material.
- Specialized construction increases range of motion
- Anit-Microbial
- Tag-free neckline
- Comfortable-- loose fit
- Reviews


text:
Sun South Products needed a new logo design and created a contest on 99designs.
A winner was selected from 32 designs submitted by 6 freelance designers.
The design should include both "Answer Atlanta" and "Bright Futures Atlanta"
In late April or early May, we're hosting a 1st annual 3-on-3 basketball tournament. It will be involving 2 charities, "Answer Atlanta" & "Bright Futures of Atlanta". We are very excited!
The charity Answer Atlanta raised several thousand dollars last year and is helping Bright Futures re-pave their driveway and build a half-court basketball court.
Bright Futures Atlanta, founded in 2002, provides unique educational, social, and spiritual opportunities for adolescents and their families in the inner-city Atlanta. As a way to break the cycle of too-early parenthood, glorification of criminality, and criticism of academic achievement, year-round programming is offered in an environment conducive to learning, for the physical as well as spiritual growth of participants
Although the charity event is for children, our actual target is individuals in their 20's, 30's, and 40's who contributed to the charity last year and we are trying to convince to sign up for the basketball tournament.
We need a design that can both serve as letterhead and/or a tee-shirt or hat design. We will also need the files in multiple vectors/formats. Thanks!
Use your creativity! We WOULD like to incorporate a basketball and both of the names of the charities. But if you want to only show a portion of a basketball, that is fine.
Other options include:
- A basketball goal or net - optional
- the words "Spring 2010" - optional
- the happy sunshine from the Bright Futures website - optional
Below are links to each of the charity websites and also 4 links to tee shirt designs that we like.
Answer Atlanta Homepage:
*I would disregard the painting on the homepage, but you might incorporate the Atlanta skyline in a different color. Just a thought.
Bright Futures Homepage:
Sample Shirt Designs:
GOOD LUCK!!! Have fun!
Find out how a design contest works or learn more about our logo design services.


text:
- Home >
- Wheelchair Accessories >
- Wheelchair Gloves >
- Revara Sports Wheelchair Gloves - Large (Blue) Revara Sports Wheelchair Gloves - Large (Blue)+-
Revara Sports Gloves - Large Blue
- Glove with semi-covered fingers and semi-covered thumb.
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- The combination of leather and flexible material provides the gloves with an optimal fit.
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As a general guide (hand width)
- Large upto 10cm
VAT Exemption
Q. What is VAT relief and who is eligible to claim it?
A. Click here for more information ...
Related Categories
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text:
Once you understand it's a process, the next step is to understand how it relates specifically to your family academically and financially.
The first step in college planning is to determine where your family falls in relationship to the college maze.
You do this is by becoming familiar with the formula COA-EFC =NEED.
The COA stands for Cost of Attendance
Every college publishes this cost and it includes 5 categories of expenses.
Tuition & Fees, Room & Board, Books, Transportation, & Miscellaneous expenses.
The EFC stands for Expected Family Contribution.
This is the number that the Dept. Of Education assigns you on how much out-of-pocket expense
your family must pay per year for college.
The NEED is how much aid your are ELIGIBLE to receive.
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text:
Convert mxf file to flv format video so that you can upload the video to the internet and share with others. But how to convert mxf file to .
flv on Mac? Is there an easy way, the answer is yes. Mac MXF to FLV Converter is the best chosice for you, with it you can convert your mxf file to .flv format easily and upload mxf file to internet by yourself.
Material eXchange Format (MXF) is an open file format, targeted at the interchange of audio-visual material with associated data and metadata. It comes from many different camcorders like HVX200, but it is the special video format.
In order convert mxf file to flv and other format, you need the Mac MXF file to FLV Converter, you can easily import mxf file to MXF file to FLV Converter for Mac, preview mxf files and then convert mxf file to flv or other format video that you need on Mac. Follow the step by step tutorials, convert mxf file to flv by yourself and upload mxf file to internet.
The powerful Mac MXF to FLV Converter is the best partner for you to convert mxf file to flv, with this mxf to flv converter mac you can easily upload mxf file to youtube, myspace, etc so that you can share your video which is shot by yourself with your friends and family. The MXF file to FLV Converter for Mac is very powerful and useful just download and try it now!
How to convert camcorder .mxf files to .flv on Mac OS X?
Step 1: Add mxf video files
Free download, install and run MXF file to FLV Converter for Mac, then click "Add Video" button to select your mxf files that need to be converted from the "file type" list in the pop-up window.
Step 2: Choose output format .flv
Choose the file, click "Profile" drop-down button to choose the format you need, here we choose .flv format.
Step 3: Convert
When you get ready to convert the added mxf videos on Mac, Click the "Convert" button to start conversion
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text:
The TIFF lottery gods were uncommonly kind to me this year: I got nearly all my picks for the film festival. Here's what I'm seeing:
Dreileben ("Three Lives" -- three feature films, by Christian Petzold, Dominik Graf, and Christoph Hochhäusler; Germany)
Almayer's Folly (Chantal Akerman, Belgium/France)
The Turin Horse (Bela Tarr, Hungary)
The Kid with a Bike (Jean-Pierre and Luc Dardenne, Belgium)
This is not a Film (Mojtaba Mirtahmasb and Jafar Panahi, Iran)
Crazy Horse (Frederick Wiseman, USA)
Elena (Andrei Zvyagintsev, Russia)
That Summer (Philippe Garrel, France)
Le Havre (Aki Kaurismaki, Finland)
The Cardboard Village (Ermanno Olmi, Italy)
Outside Satan (Bruno Dumont, France)
Martha Marcy May Marlene (Sean Durkin, USA)
Life without Principle (Johnnie To, Hong Kong)
House of Tolerance (Bertrand Bonello, France)
ALPS (Yorgos Lanthimos, Greece)
The Loneliest Planet (Julia Loktev, USA)
Elles (Malgoska Szumowska, Poland/France)
Good Bye (Mohammad Rasoulof, Iran)
Azhagarasamy's Horse (Suseendran, India)
A Separation (Asghar Farhadi, Iran)
The Student (Santiago Mitre, Argentina)
Back to Stay (Milagros Mumenthaler, Argentina)
Sleeping Beauty (Julia Leigh, Australia)
Films I wanted to see but was unable to schedule: The Deep Blue Sea (Terence Davies, UK); Damsels in Distress (Whit Stillman, USA); Take Shelter (Jeff Nichols, USA); We Need to Talk About Kevin (Lynne Ramsay, UK); Invasion (Hugo Santiago, Argentina, 1969); Century of Birthing (Lav Diaz, Philppines); Once upon a Time in Anatolia (Nuri Bilge Ceylan, Turkey); Faust (Alexander Sokurov, Russia); Low Life (Nicolas Klotz/Elizaeth Perceval); and Mushrooms (Vimukta Jayasundara, Sri Lanka). And my Wavelengths (avant-garde) schedule is still uncertain.
Here is a link to all the programmes at the festival. Any suggestions or recommendations? I'd love to hear them.
A few links:
-- For the next couple of weeks, during TIFF, Cinema Scope Online will be putting up new pieces each day.
-- Catherine Grant's post at Filmanalytical presents, with explanatory text, her latest video essay: on "the haptic" in film.
-- Good news: Nicholas Ray's We Can't Go Home Again has just been picked up for distribution by Oscilloscope Laboratories. Jonathan Rosenbaum has posted his essay on the film. Also at Jonathan's: an essay on Raymond Durgnat on the occasion of the launch of a new website devoted to Durgnat's writings. Right now there are links to a small number of pieces, and I hope the site will accumulate many more as time goes by. Finally: an interview with Jonathan by Michael Guillen titled "Positioning Cinephilia" in the journal Film International (not, alas, available to read online).
-- Jim Emerson helpfully (as always) gathers together the various strands of the recent "chaos cinema" debate.
-- Interested in browsing an eclectic set of links-filled posts? Visit Cinetrix.
-- Ignatiy V. on Johnnie To and Wai Ka-fai's Don't Go Breaking My Heart.
-- Steven Shaviro: "What is the Post-Cinematic?"
-- (via Chris Fujiwara) A brief interview with Frederick Wiseman, "Finding a sharper focus on reality through literary criticism."
-- German cinema: I finally caught up with Maren Ade's Everyone Else, surely among cinema's great microscopic examinations of a relationship. The three-feature Dreileben is the film I'm most looking forward to at Toronto; here is a 2007 interview with one of its directors, Christoph Hochhäusler, who also helps run the film blog Revolver. Michael Sicinski's appetizing review of The City Below is here; I hope the film gets distributed in the US. I can't wait to see it.
pic: Dreileben - One Minute of Darkness.


text:
GALLERY LIVSMALERI paints Life stories & everyday beauty in happy naïvism. The Universe is yours Colourful naïvistic paintings of anecdotes, memories & life in the shape of personal universes, homes & spaces. A colourful celebration of everyday life and the hygge it encompasses Listening to your story I create a unique visual interpretation of your story incorporating the things and symbols that important to you. In a Livsmaleri, the beauty lies in the detail
I ship worldwide but if you would like to see my artwork in real life, you can find it the Grove Bookshop, Ilkley, the Picture Framer Shop in Knaresborough, on the Railway Station platform and at Michael Cohrt, Lumsås, DK. My home studio is open by appointment only. Contact me via email@example.com or via direct message on Instagram: sussi.louise
At the moment there is a short waiting list for commissions. Contact for more information


text:
2014 BMW X5 M Performance Part Details:
- Accessories revealed at 2014 Chicago Auto Show
- Power Kit for X5 xDrive35i raises output to 320hp and 332 lb-ft of torque
- Exterior parts include an exhaust, 21-inch rims and carbon fiber aero
- Parts carry a factory warranty and their cost can be folded into a lease
Who says grocery-getters can't be circuit heroes? Not BMW; the German automaker seems inclined to adapt sporty M Performance to any form factor it produces, and that includes hulking MILF-mobiles like the third generation X5. At the Chicago Auto Show this week, the OEM unveiled a full lineup of BMW M Performance accessories for the SUV, including both power and cosmetic bits.
At the top of the list is the M Performance Power Kit available for the 3.0L turbocharged inline-six found in the X5 xDrive35i; it makes throttle response sharper and adds 20hp and 32 lb-ft of torque, raising output to 320hp and 332 lb-ft of torque. There's also an M Performance exhaust with chrome tips that can help owners announce their newfound bump in power to the world around them. To make sure things don't get too hairy, BMW offers upgraded stopping power in its M Performance Brake Kit, an adaptation of the six- piston calipers with 19-inch steel rotors from the previous generation X5M.
Exterior accessories in the lineup consist of carbon fiber mirror caps, front splitter, rear diffuser and rear aero flaps. M Performance double-spoke 21-inch rims are also an option, as are rear spoiler, high-gloss black kidney grilles and M Performance rocker panel decals. The X5 cabin can also be outfitted with M Alcantara and carbon steering wheel, carbon gear selector cover and stainless steel pedals.
BMW M Performance Parts carry a four-year or 50,000-mile factory warranty and can be folded into a lease from BMW Financial Services when installed at a BMW Vehicle Distribution Center before the time of delivery. You can learn more about these parts and others from an authorized BMW Center or online at www.shopbmwusa.com.


text:
From The Files Of September 24, 1992
The Tom Peck Fan Club turned out in droves for the races at
Dover, Del., the past weekend with three bus loads and many private vehicles leaving town to support the local NASCAR driver. The race was televised and shots of the Mountain House banner and his fan club's banner were seen on TV.
Any Washabaugh experienced the thrill of a lifetime by shooting a hole-in-one while playing in his regular Thursday night league tournament. He found the hole on Number 16 green using a six-iron while playing with his partner Des Ott against Bill Harclerode and Richard Price.
History buffs and members of the Fulton Chamber of Commerce gathered at the Fulton House last Tuesday evening to share awareness of the Lincoln Highway and to participate in a drive to get a 140-mile stretch of the highway designated as a State Heritage Park. The Lincoln Highway, now known as Route 30, was America's first coast-to-coast highway and pawned roadside attractions and enthralled travelers for more than four decades. The highway was opened in 1913 to take motorists in Model T's from New York to San Francisco and except for a few short stretches retains the same road bed, as it winds through Fulton County. A five-county task force has been exploring the idea of creating a State Heritage Park through Franklin, Fulton, Bedford, Somerset and Westmoreland counties.
Fulton County Commissioners Tuesday awarded the contract for construction of a new McConnellsburg area senior citizen center to Roy C. Kline Contractors Inc. of Smithsburg, Md., low bidder at a cost of $265,243.
Mr. and Mrs. Jeff Lake of Harrisburg are pleased to announce the birth of their son, Aaron Edward, on September 15, at Harrisburg Hospital.
Pamela Downard and Brian Lake were united in marriage June 27 at the United Methodist Church, McConnellsburg. The bride is the daughter of the late John Downard Jr., Coalgate, Okla., and Joyce and Lynn Reeder of McConnellsburg.
Christine Grimsely, Hagerstown, became the bride of Michael Mellott of Chambersburg. Parents of the bride are Raymond and Carol Grimsely of Sykesville, Md. Parents of the groom are Ralph and Doretta Mellott of Hustontown.
Deaths: Marie Crist, Warfordsburg; Helen Fraker, Bethany Village Retirement Home; Lillie Wyant, Hancock; Charles Williams, Shade Gap; Willis Wright, Westlake Village, California; Dorothy Roher, Tyrone; Mary Myers, Hagerstown.
Births at the Medical Center: a daughter to Mr. and Mrs. Roger Gordon of Fort Loudon on September 10; a son to Mr. and Mrs. Michael Hovermale of Hancock on September 16; a daughter to Mr. and Mrs. Paul McKinley of Orbisonia on September 16.
Marriage licenses: Kevin Mellott, Mc- Connellsburg, and Shanda Batdorff, Mc- Connellsburg; Jeff Carmack, Hustontown, and Deonna Carbaugh, Hustontown; Ryan DeShong, Harrisonville, and Lisa Miller, McConnellsburg; Owen Crouse, Harrisonville, and Erma Youtzy, Harrisonville; Russell Harmon, McConnellsburg, and Talisha Appleby, McConnellsburg; Michael Hall, Harrisonville, and Nichole Huston, Harrisonville.
30 Years Ago
From The Files Of September 30, 1982
An Everett trucker was killed Sunday night when his rig ran off Tuscarora Mountain a mile west of Fort Loudon and slammed into a tree, throwing him through the windshield of the cab. Israel E. Morris, 55, Everett, was pronounced dead at the scene by the Franklin County coroner. Police at Chambersburg said Morris was eastbound on Route 30, descending the mountain about 11 p.m., when he ran off the south berm and hit a tree.
After 38 years, Rev. Dr. David R. Hoover will be retiring on January 3, from the only pastorate he has ever held, the four-church McConnellsburg Lutheran Parish. Rev. Hoover, who came to McConnellsburg fresh out of Gettysburg Seminary January 1, 1945, will be staying in McConnellsburg, however.
On Sunday, October 3, St. Stephen Church, the only Catholic church in rural Fulton County, will celebrate the 20th anniversary of its founding. The parish was established on October 1, 1962.
Donald Hockensmith of Hustontown celebrated his 81st birthday September 5.
Specials at the IGA: chuck roast, $1.59; Quaker Oats, 79 cents; Gold Medal flour, 89 cents; Tide detergent, $3.19.
Births at the Medical Center: a son to Mr. and Mrs. Roy Shaw of McConnellsburg on September 19; a son to Mr. and Mrs. Glenn Mellott of Warfordsburg on September 17.
Deaths: Guy S. Hixon, Hancock; Chad H. Thomas; George W. Martz, Cleveland, Tenn.
Shirley Seville and John Strub were united in marriage August 14 at Laurel Ridge Christian Church in Big Cove Tannery.
Marriage licenses: Sarah Keefer, Mc- Connellsburg, and Jeffrey Lynch, Needmore; Foster Cisney, McConnellsburg, and Martha Parsons, Fort Littleton.
40 Years Ago
From The Files Of October 12, 1972
Fulton County was recently declared eligible to receive emergency conservation assistance because of damage to farmland caused by excessive rain and Hurricane Agnes.
A 67-year-old Burnt Cabins man was charged with murder on Sunday in connection with the death of an Ohio man he found trespassing on his property. Another man was seriously wounded in the shooting incident that resulted in the murder charge. The two trespassers were inside an unoccupied house owned by the Burnt Cabins man, along Route 522, on Sunday. The owner, upon seeing a strange car in front of the house, entered the building with a loaded .22 calibre revolver and confronted them. One of the trespassers reached for his back pocket and the owner, not knowing that the man was unarmed, started shooting. Both men were taken to Fulton County Medical Center, where one was pronounced dead with bullet wounds of the chest and buttock. The other man was transferred to Washington County Hospital.
The following couples applied for marriage licenses at the courthouse the past week: David Cline, McConnellsburg, and Cathy Joanne Pittman, McConnellsburg; David Klinepeter, Harrisburg, and Rosalind Carleton Williams, Big Cove Tannery; Joseph Price Jr., Shade Gap, and Debra Jean Kling, Burnt Cabins; Gerald Seville, McConnellsburg, and Debra Taylor, Spring Run; Donald Richards, McConnellsburg, and Sarah Barthalow, Mercersburg.
Mack D. Helman of McConnellsburg retired from Letterkenny Army Depot after 21 years of civilian service.
Automotive equipment valued at more than $2,599 has been donated by the Ford Motor Co. to the McConnellsburg High School.
Art's Bowing Center, McConnellsburg, offers this October special: bowl three games for $1, Friday, Saturday and Sunday only.
The engagement of Debra Lee Steach of Three Springs to John C. Rhodes of Alexandria has been announced by her parents.
Mr. and Mrs. George Messinger of Harrisonville recently became the proud parents of a baby girl born at Bedford Memorial Hospital.
Pfc. Timothy DeShong, son of Mr. and Mrs. Thomas A. DeShong of Harrisonville, is presently stationed in Okinawa.
Wedding anniversaries: Mr. and Mrs. Harry Brant Myers, October 8; Mr. and Mrs. Sam Ranck, October 9.
A surprise birthday party was held on Sunday, October 8, at the home of Mrs. Alice Lininger of Harrisonville for daughter Terry Lee's 12th birthday.
Mr. and Mrs. Duffey Mellott of Needmore, having sold their home to Mr. and Mrs. Russell Mellott, moved on Wednesday to their new home in Chambersburg.
Bruce Mellott of Needmore is a surgical patient in Hagerstown Hospital.
Deaths: Morris L. Suders of McConnellsburg; Jack W. Ewing Sr. of Exton.
Sharon Watkins and Donald Truax of Hustontown were married on August 26.
Specials at the local IGA this week: 15- oz. box Cheerios for 48 cents; saltines, 37 cents box; corn, 5 cans for $1; Scotties facial tissue, 4 boxes for $1.
50 Years Ago
From The Files Of October 18, 1962
Brush fires in the Timber Ridge area of Brush Creek Township on
Saturday were deliberately set, according to McConnellsburg firemen.
The third annual Tri-State Forestry Field Day was held near Hancock last week.
Paul Ott and D.A. Washabaugh III attended a national meeting of the March of Dimes at the Astor Hotel in New York on October 15 and 16 to plan the 25th anniversary campaign.
Marriage licenses were issued last week to Irwin J. Kerns, Gore, Va., and Mary Juanita Golden of Warfordsburg; Paul Snyder, Burnt Cabins, and Sherrill Houck, New Grenada; Robert McQuait, Hustontown, and Grace Leonard, Robertsdale; Clyde H. Bookheimer, Knobsville, and Judith Kay Earley, Wells Tannery.
The 2,100 doe licenses allocated to Fulton County were all sold by Tuesday.
Dr. and Mrs. Arnon Kaplan and family moved this week from Ayr Township to the former Bernard Gress home, on North Second Street, which they purchased form Jack Kelso.
Pfc. Lester Hoover is spending a twoweek furlough with his parents, state police Sgt. and Mrs. Lester Hoover, on his way to Quantico Marine Base after completing advanced combat training at Camp Lejeune.
Two men wanted by the Altoona Police were picked up by McConnellsburg state police on the Mountain Road last Wednesday as they were being driven to the bus station in McConnellsburg by a local woman.
Assets of the Fulton County Bank are quoted as $5,850,110.54.
A son, the fifth child in the family, was born on October 8 to Mr. and Mrs. Boyd Cromer, Fort Littleton. He has been called Ned Warthin.
Apple butter boiling is going on now at Greenhill Sewing Club, cost: $2.25 a gallon.
Born at the Medical Center: a son to Mr. and Mrs. Ellis Knepper, Waterfall, on October 10; a daughter to Mr. and Mrs. Earl Swailes, Fort Loudon, on October 13; a son to Mr. and Mrs. Glen Doyle, Chambersburg, on October 10; a daughter to Mr. and Mrs. Edgar Henry, McConnellsburg, on October 13; a son to Mr. and Mrs. Robert Skiles, McConnellsburg, on October 13.
Deaths: Leona E. Tice, Harrisonville; Reid Bivens, Mercersburg, formerly of Fulton County; William A. Campbell, Dry Run, formerly of Burnt Cabins; Mrs. M. Lizzie Sharpe, Whips Cove; Mrs. Bessie Lee Sipes, Altoona, formerly of Fulton County.
60 Years Ago
From The Files Of October 16, 1952
A letter in this issue from Mrs.
Greathead, wife of the editor, who is visiting England for the first time since her arrival in America, tells of the rebuilding of London following the war and describes her visit to a British court session. One part of her letter laments the loss of the tram lines which are now obsolete. She says: "I do miss the rumbling old things, though. They were slow and noisy, but during the day one could travel all over London on them for "tuppence.'"
Tuesday evening, word was received by the Ott families here that their brother-inlaw, George Knotts of Altoona, had died suddenly.
Miss Nancy Glazier is a public health nurse in Pittsburgh.
Among the speakers at the Republican rallies in Fulton County this week will be Congressman Richard M. Simpson, John M. Spangler and others.
Mrs. George Grissinger returned to her home here on Tuesday after undergoing an operation in Chambersburg Hospital.
Mrs. Ronald Wagner underwent an operation for sinus trouble in Johnstown Hospital on Friday.
Mr. and Mrs. Glenn Rotz of town quietly celebrated their 25th wedding anniversary on October 11.
As of October 11, 329 persons were receiving public assistance in Fulton County. Of these, 106 were receiving old age assistance; 27 blind pensions; 168 aid to dependent children; 9 general assistance; and 19 aid to disabled.
The Army has issued a draft call for 47,000 men in December. This will bring to 1,154,430 the total number of draftees since inductions were resumed in September 1950.
Water dipped from the Pool of Siloam 94 years ago by his great-grandfather was used last week to baptize John Edgar Wine, 6- month-old son of Mr. and Mrs John A. Wine of Greencastle. The infant became the 19- line lineal descendant of Dr. William F. Trout, Civil War physician, dentist and druggist of McConnellsburg, to be christened with water brought back to the states by Dr. Trout in 1858. As an unmarried young physician who accompanied missionaries to Syria and spent three years there practicing medicine, Dr. Trout filled two gallon jugs from the rockcut pool southeast of Jerusalem while travelling about the Holy Land. He brought the jugs home with him with little thought of the ultimate disposal of the water. The ritual of using the Holy Land water began with the baptizing of the first of his seven children and the tradition has been carried into the third generation.
The McConnellsburg Woman's Club pays tribute in this issue to the life work and memory of Mrs. Chas. B. Stevens, who passed away recently. Appearing over the signature of Mrs. Wilson Wheeler, club president, the tribute ends this way: "Hers was a character deserving of emulation by those she left behind."
Births: a daughter to Mr. and Mrs. Warren Winegardner of Burnt Cabins on October 11; a daughter to Mr. and Mrs. Donald A. Hamil of McConnellsburg on October 14.
Deaths: William C. Heck, prominent Bedford architect; Mrs. Fred D. Lamberson; Mrs. Fanny S. Resley of Strasburg, Va.; George Thomas Barber; Mrs. Carl Fleming of Saltillo.
70 Years Ago
From The Files Of October 15, 1942
An unoccupied frame house north of Harrisonville, owned by Cleve
Mellott, was destroyed by fire on Sunday night.
Death: Mrs. Mary Jane McNerlin Keith of Turtle Creek.
The annual school directors' convention of Fulton County will be held October 21, to be followed by the two-day teachers' institute on October 22-23. All sessions will be held in McConnellsburg.
David J. Lowe has accepted the position of organist, playing the Hammond electric organ, and choir director of the Hamilton Baptist Church of Baltimore. He can be heard in a broadcast over WBAL, Baltimore, every Sunday night from 10:30 p.m. to 11 p.m.
Mr. and Mrs. C.D. Houpt of Bedford spent last Sunday at Dr. D.L. Hohman's cabin in Allen's Valley with 15 of their nephews and nieces.
Mr. and Mrs. Harold Williams of New York City are receiving congratulations upon the birth of a daughter, Heather Ellen. Mrs. Williams is the former Beatrice Hamil, daughter of Mr. and Mrs. Harry Hamil.
D.E. Little took his wife to University Hospital in Baltimore last Thursday for observation and treatment.
Mrs. Oscar Gress spent the past two weeks with Mr. and Mrs. Philip Gress of Hagerstown, who are the proud parents of their first child, a son.
Dallas Strait of Harrisonville was admitted to Chambersburg Hospital on Saturday.
Miss Rachelle M. Lequear was taken to Allegheny General Hospital in Pittsburgh this week for further observation and treatment.
John P. Sipes, who had made his home at Hill Top Inn, west of town, for several years, has taken an apartment at the Mellott Hotel.
Hanes Lamberson of Hustontown is employed in Maryland.
Shirley Hendershot, eldest son of Mr. and Mrs. William Hendershot of Cito, enlisted in the U.S. Navy last week.
Elmer Seiders returned to his home at Cito on Saturday after being a patient in Chambersburg Hospital since August 31.
Miss Muriel Barnett of Center has secured employment at Penn Hall in Chambersburg.
80 Years Ago
From The Files Of October 13, 1932
Deaths: Huston T.
Heeter of Allenport;
Mrs. Delana Keith of Trough Creek; Mrs. Mary E. Knox of Harrisburg; Mrs. Chris-tina Skipper of Tyrone; James Johnson of Thompson Township; Mrs. Sarah Hockenberry of Brownsvile; Mrs. Mary Jane Perkins of Hancock; Mrs. Lucy Lucretia Bishop of Hustontown; C.A. Boker of Chambersburg; Charles R. Gregory of Washington, D.C.
Thieves broke into the Olive Black store at Broad top on Sunday night and stole goods valued at $150.
Fulton County's October court was held last week with President Judge Donald P. McPherson and associate judges J. Charles Fore and Ross G. Correll presiding. The only business before the court for this session was the confirmation of accounts and the presentation of various petitions.
Miss Alice Michael has retired from her millinery business in Everett, one of the oldest and best known businesses in that town. For the present, Miss Michael is making her home in Mc- Connellsburg.
Harvey Gregory of Thompson Township was greatly surprised last Saturday evening when more than 150 relatives and friends gathered at his home to help him celebrate his 38th birthday.
Another crowd gathered at the home of Watson Carbaugh of the same township last Wednesday to celebrate his 52nd birthday.
Miss Lib Hess is seriously ill at her home here and under the care of Miss Eliza Motter, R.N.
Roy Bohn, efficient clerk in the George W. Hays store, has been off work the past ten days due to illness.
Mr. and Mrs. Charles Ott and son Donald, of Mc- Connellsburg, and Mr. and Mrs. Russell Foreman, daughter Jane and son Leo of Knobsville, spent the weekend with Mr. and Mrs. Fred Sipes of Baltimore.
Branson Harper and Zella Mellott were married October 8, 1932.
Sheridan Hann of Needmore underwent an emergency operation for appendicitis at Chambersburg Hospital on Monday.
Morton and Harris advertises single-barrel shotguns at $6.50; double-barrel guns at $13; 9x12 grass rugs at $2.95; and shells at 70 cents to $1 a box.
Mr. and Mrs. Charles Stinson of Burnt Cabins have received a telegram stating that their daughter, Lena, is seriously ill in Washington, D.C., with acute appendicitis.
Miss Ruth Henry of Clear Ridge left on Tuesday for Petersburg where she has secured employment.
A son was born to Mr. and Mrs. Clair Brown of Clear Ridge on October 7.
Mr. and Mrs. Frank Thomas and children Beulah, Grace and Gene and Mrs. Mary Galbraith of New Grenada went to Huntingdon on Sunday to see Graft Galbraith, who is seriously ill.
At the local A&P Store: cheese 19 cents; Iona corn, 4 cans for 19 cents.


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3rd November 2011, 09:34 PM
Our beloved Corrie died four weeks ago today, aged 17 and three quarters. We would now like to get another little boy to join Breagh, our 6 year old blenheim girl. Not a baby, ideally between 9 months and 3 years old, and preferably in Scotland. Please e mail me email@example.com if you know of any wee tri boys needing a new mum and dad x


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If you're considering variable-rate applications of a high-end nematicide for root-knot nematode in cotton, don't forget that, according to new research, your soil profile could be hiding variability.
Maurice Wolcott, plant pathologist and precision ag GIS specialist, LSU AgCenter, speaking at the Conservation Systems Cotton and Rice Conference in Tunica, Miss., noted that research has proven that root-knot nematodes cause more damage to cotton in lighter soils. Conversely, their impact is much less severe in heavier soils.
Researchers have also recognized that this could be the basis for making variable-rate applications of a nematicide. In developing a prescription for a variable-rate application, sandier parts of the field could be considered responsive to a fumigant application; the heavier soils could be considered non-responsive.
"Field research using yield monitors indicate that we can get a much higher yield increase in the responsive areas (where nematode damage is the highest) of 200 pounds to 400 pounds of lint per acre," Wolcott said. "Dow now has a label for a 3-gallon rate application of Telone II with a band underneath the bed, so you're talking about $40 to $45 in total costs. If you can make the first 100 pounds, you make a profit."
Savings could also come with a better understanding of soil variability beneath the surface, Wolcott and LSU AgCenter Extension nematologist Charles Overstreet have found.
From 2004 through 2006, field research was conducted in several commercial cotton fields that had previously been mapped using an electrical conductivity mapping cart to generate a soil map of the fields. The map detailed variability in the top 12 inches (shallow EC), as well as in the soil profile down to 36 inches (deep EC).
Researchers applied alternating strips of Telone II, a fumigant nematicide, to remove as much of the impact as possible of root-knot nematodes. The study showed significant benefits could be achieved from a variable-rate application.
But there was an anomaly in the data. At harvest, when they analyzed yield data and compared it to maps of nematode populations, they found areas where optimum yields were obtained in spite of the presence of nematode populations previously considered to be extremely damaging.
In other words, in some areas where sandy topsoil was present, optimum yields were achieved with no fumigant application.
Researchers re-sampled those areas down to a depth of 24 inches and discovered that in the top 12-inches of soil, "we had high levels of root-knot nematode. But when we look at the entire soil profile down to 24 inches in the soils, we found our sand was decreasing and our clay content was increasing at deeper soil depths. In the responsive soils, the sand texture and high root-knot populations went much deeper.
Wolcott concluded, "To get a look at what your whole soil root zone is doing, the deeper values collected from EC mapping carts make more sense than the shallow values.
"That cotton root has the potential to go down 24 to 36 inches. We've always sampled the top 6 inches and based our management recommendations on what we've found. But in this case, what's going on past that 6- to 8-inch layer can explain things a whole lot better."
Getting fertility right is important, too, noted Wolcott. If left untreated, nematodes "have the potential to compromise the entire root system. If we take the nematodes out down to 12 inches, that's the portion that the cotton plant is going to depend on for nutrients. That makes it even more important to make sure the nutrients are there at those depths."
Wolcott provided some tips on the variable-rate application of fumigants for root-knot nematode. He stressed that "the odds of hitting a home run on your first trip to the plate are virtually nil. So be prepared to modify it through the years and refine it."
Develop soil texture zones using the best data you can. It might be your personal knowledge of the field. It might be some NRCS soil data, or bare-ground aerial imagery.
Collect a composite zone sample from the lighter textured soils.
Focus on low-yielding, low vigor areas and light-textured soils more than the high-yielding parts of the field.
Find out what nematode species is in the field.
Supplement the management plan with yield monitoring or crop imagery data.
Apply a fumigant, Telone or K-Pam, in verification strips through the field, 12-rows in small fields and 24 rows in larger fields, to evaluate the crop response.
Leave an untreated strip through the entire length of the field and a treated strip the entire length of the field to evaluate the accuracy of the first prescription, so that in the second year, you can either expand or shrink the treated area.
When sampling, collect a sample large enough to send to both the nematode lab and the soil lab. "You want to take care of your nutrient issues. You can't make silk purse yields off sow-ear fertility, even if you take out the nematodes."
Wolcott characterized nematode injury to yield and profit as either "armed robbery" where there is almost total devastation, to embezzlement, where cotton looks good, but check strips in fields indicate losses of 150 pounds to 175 pounds of lint per acre.
"Remember that nematodes are somewhat of a daunting challenge. You can see an insect, see the spray going on the insects and find dead bugs. If you're working with weeds, you can see the weed, see the spray going on the weed and a couple of days later you can find dead weeds.
"With nematodes, there is something out there you can't see, you can't see the chemical being applied and after you apply it, you don't know if anything is dead, and it might be mid-season before you know any results."
"Treatments for nematodes fall into the so-called Cadillac treatments, fumigants such as Telone II or K-Pam, where you can get a very good response. What's more widely used in the Cotton Belt are the Chevrolet nematicides such as Temik or seed treatments, which are marketed for lighter to moderate pressure situations, in areas of light to moderate yield risk."
One big problem with applying fumigants — that they require deep placement 10 to 14 inches deep — has been solved with the advent of a modified coulter 30-inches in diameter, which works real well in reduced or no-till situations.
"Equipment is now on the market that is capable of treating only the areas that show a high potential for response. The big 'if' is creating a prescription that doesn't cost more than the yield increase, basically it's the cost of intensive sampling. However, this process has become less expensive with the advent of soil electrical conductivity mapping carts, which can divide a field into its respective soil textures."
In some cases, a blanket treatment of a fumigant can be feasible. In treatments of a fumigant on four Louisiana research fields, researchers reported an average response of 233 pounds of lint per acre. "That's a pretty healthy yield increase," Wolcott said. "If cotton is 50 cents a pound, you can make money doing this. If it goes to 70 cents to 80 cents a pound, it becomes even more profitable."


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Located on Costa Rica's North Caribbean Coast, this protected area (along with Corcovado National Park) constitute the wildest and most remote areas of our country, supporting a stunning variety of wildlife just waiting for you to discover it.
Tortuguero is a very intricate and vast network of waterways bordering our Caribbean Coast. It is like a Tropical Venice. This evergreen paradise owes its name to the fact that during more than three months every year, thousands of Green Sea-Turtles come to these coasts to lay their eggs in an attempt to perpetuate their specie. All sea-turtles are considered to be endangered, so this National Park was created as an effort to protect them from human abuse and exploitation.
Day 1: Early departure from San Jose. Breakfast along the way. Stop at a banana plantation and processing plant (except Sundays). Continue navigating on a series of rivers and natural & man-made waterways as you approach Tortuguero National Park. After midday arrival to your selected Lodge for lunch. Late-afternoon visit to the village of Tortuguero and the Caribbean Conservation Center and Museum. Dinner at your Lodge. During the nesting season (July, August and September) possibility of taking the Turtle Observation Night Tour ($ 30.00 ) This is an optional local excursion and it's not included in package price.
Day 2: Sunrise Tour to the narrow canals of the park. It lasts approximately 1½ hours and it is perhaps the highlight of your visit to Tortuguero. Return to your Lodge for breakfast. Passengers who reserved the Overnight Tour will begin their return to San Jose. Those who stay a second night will have guided hiking in the rainforest or further exploration of other waterways of this National Park. You'll also have spare time to enjoy the swimming pool, explore the trails of your Lodge, stroll along the beach, etc. Lunch and dinner at your selected Lodge.
Day 3: After breakfast (around 9:00 a.m.) you'll begin your return to San Jose. Stop for lunch along the way. Arrival in San Jose is programmed to be between 3:00 and 3:30 p.m.
All Tortuguero Packages include: Round-trip ground & boat transportation, bilingual guide, lodging, all meals and programmed local activities and visits. Not included: Entrance fee to Tortuguero National Park ($ 10.00) - Admission to the Caribbean Conservation Center ($ 1.00) - Alcoholic drinks and carbonated beverages.
2D/1N with Laguna Lodge : Enjoy Tortuguero National Park staying at the deluxe Laguna Lodge for two days, one night.
* Minimum two participants (Individual Travelers Add $ 25.00)
3D/2N with Laguna Lodge : Stay for three days, two night at the deluxe Laguna Lodge in Tortuguero National Park.
* Minimum two participants (Individual Travelers Add $ 25.00)
2D/1N with Evergreen Lodge : Stay for three days, two night at the deluxe Laguna Lodge in Tortuguero National Park.
* Individual Travelers: Same price (NO children rates available)
3D/2N With Evergreen Lodge : Stay for three days, two night at the deluxe Laguna Lodge in Tortuguero National Park.
* Individual Travelers: Same price (NO children rates available)


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Cholecystitis (pronounced ko-luh-sis-TIE-tis) is a redness and swelling (inflammation) of the gallbladder. It happens when a digestive juice called bile gets trapped in your gallbladder.
The gallbladder is a small organ under your liver. It stores bile which is made in the liver.
Normally bile drains out of your gallbladder and into your small intestine. If the bile is blocked, it builds up in your gallbladder. This causes inflammation and can cause infection.
Cholecystitis can be sudden (acute) or long-term (chronic).
Cholecystitis happens when a digestive juice called bile gets trapped in your gallbladder.
In most cases, this happens because lumps of solid material (gallstones) are blocking a tube that drains bile from the gallbladder.
When gallstones block this tube, bile builds up in your gallbladder. This causes irritation and pressure in the gallbladder. It can cause swelling and infection.
The gallbladder stores bile. Gallstones are formed in your gallbladder. They are made from bile.
Other causes of cholecystitis include:
Cholecystitis can happen suddenly (acute) or it can be long-term (chronic).
In most cases, an attack of cholecystitis lasts 2 to 3 days. Each person's symptoms may vary. Symptoms may include:
The symptoms of cholecystitis may look like other health problems. Always see your healthcare provider to be sure.
Your healthcare provider will look at your past health and give you a physical exam.
You may also have some blood tests including:
You may also have imaging tests, including:
You will likely be admitted to a hospital to rest your gallbladder. You may need surgery to remove your gallbladder.
In the hospital your treatment may include:
Your symptoms may get better with this treatment.
But if your cholecystitis is caused by gallstones in your gallbladder, your gallbladder will need to be removed. Gallbladder removal (called cholecystectomy) is a common surgery. Your body will work well without your gallbladder. It is not essential for a healthy life.
You may have surgery done right away. If you are too sick to have surgery, a small tube may be put through your skin and into your gallbladder. This will drain the bile and ease your symptoms until you can have surgery.
Other treatment options may include:
In some cases cholecystitis can cause other problems including:
If your gallbladder has not been removed and you have more attacks of cholecystitis, you may develop long-term (chronic) cholecystitis.
Chronic cholecystitis may not cause any symptoms. But it can damage the walls of your gallbladder. The walls can become scarred and get thicker. Your gallbladder will start to get smaller. Over time, it will be less able to store and release bile. You will need surgery to remove your gallbladder.
Call your healthcare provider right away if:


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Alfresco & WeWebU Announce Technology Partnership
Alfresco, the open platform for social content management, and WeWebU Software AG, the maker of OpenWorkdesk, have announced their global technology partnership. Together, they are offering the Open Source alternative for transactional content management:
Alfresco, the open platform for social content management, and WeWebU Software AG, the maker of OpenWorkdesk, have announced their global technology partnership. Together, they are offering the Open Source alternative for transactional content management: WeWebU OpenWorkdesk on Alfresco.
WeWebU integrated their OpenWorkdesk suite of composite content applications seamlessly into the Alfresco platform using CMIS (Content Management Interoperability Services). Both, Alfresco and WeWebU, are deeply involved in further developing the CMIS standard as active members of the OASIS CMIS Technical Committee. WeWebU OpenWorkdesk is the first choice of many organizations for transactional content management where maximum throughput and efficiency are key requirements. Although it comes with a pure web front-end it is as user friendly as a fat client and dramatically increases the user acceptance and roll-out speed in ECM projects.
"We are very excited about our partnership with Alfresco, because OpenWorkdesk and Alfresco are a perfect match: on the technical side both companies are dedicated to CMIS, while on the commercial side they share the commitment to the open source model. Combining WeWebU OpenWorkdesk with the Alfresco platform provides a very cost-efficient but nevertheless fully professional way of providing transactional content management applications for medium-size and large organizations from the financial industry as well as for the public sector. Our partnership solves the contradiction between user-friendly ECM-applications and limited IT budgets," stated Stefan Waldhauser, CEO at WeWebU.
Earlier this year, Alfresco named OpenWorkdesk as its EMEA Solution of the Year, because of its innovative use of the Alfresco platform. "WeWebU adds complementary products and value to our open platform and thus helps us to achieve our ambitious growth targets," said John Newton, CTO of Alfresco "Their suite of applications for transactional content management is a perfect fit for the Alfresco platform and our community at large."
From September 20 until 22, WeWebU will present OpenWorkdesk on Alfresco ECM in live demos at the Alfresco booth D36 in hall 7 at DMS EXPO in Stuttgart.
About Alfresco
Alfresco is the open platform for social content management. With nearly 2,000 customers in 55 countries, Alfresco is the world's most trusted open platform for highly scalable, enterprise-class content management. Boasting over 250 partners, a vibrant open source community, and customers including Home Depot, Michelin and the New York Philharmonic, the Alfresco ecosystem is driving innovation across the globe.
Headquartered in London, with US headquarters in Atlanta, Alfresco was founded in 2005 by a team of content management pioneers including CTO, John Newton, and CEO, John Powell. For more information, visit http://www.alfresco.com
About WeWebU
WeWebU Software AG – Unleashing your enterprise information
WeWebU OpenWorkdesk is the best way of realizing content centric business applications. Based on major Enterprise Content Management (ECM) repositories of IBM, Alfresco or any CMIS compliant ones it facilitates efficient transactional content management. Its Zero-Install Desktop Integration helps crossing the chasm between the office and ECM by its unrivaled usability and versatility. Its Advanced Document Viewing allows the fast and consistent viewing of literally every document type from every supported ECM repository.
In already 10 countries, many well-known customers mostly from the financial industry like HSBC, Hamburger Sparkasse, UniCredit Leasing and SUVA use WeWebU OpenWorkdesk. In the Public Sector the Finnish Government as well as several US federal and state agencies are unleashing their enterprise information by using Composite Content Applications based on the WeWebU products.
WeWebU Software AG is an IBM Advanced Business Partner as well as Alfresco Technology Partner & Systems Integrator. WeWebU Software AG is headquartered in Germany. WeWebU OpenWorkdesk is distributed and implemented internationally by a high class network of system integrators with local knowledge and broad industrial expertise.