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HOLLYWOOD — There's the show, and there's the show behind the show, and which involves more work or offers more entertainment is debatable.
For instance, Jared Leto's backstage session after winning the best supporting actor Oscar for "Dallas Buyers Club" may have been as enjoyable a performance piece as anything in the official show or the red carpet procession that preceded it — and given that all this stuff shows up online, why not?
Appearing in the "backstage" room that's actually a hotel function room lined with tables populated by journalists in formalwear, the ebullient winner offered up his Oscar for a pass-around, asking, "Does anybody want to try it out? You can fondle."
As the Oscar made its way from person to person, row to row, Leto discussed how awards and results were never discussed on the "Dallas Buyers Club" set. "It wasn't even a fantasy of mine because it was so far-fetched," he said of the Oscar, later adding: "I never won an award for anything I've ever done on screen until 'Dallas Buyers Club.'"
Leto encouraged the press folks to take selfies with his Oscar until the woman running the room reminded that no picture-taking is allowed. "If you guys want to get media, let the media do what they do," Leto responded, drawing applause.
Back on a serious subject: "I wouldn't say that I've changed, but a lot of things around me have."
Back to the fun stuff: "Does anybody else want to take a fondle?" he asked, regarding his statuette. "Who's your favorite Oscar winner tonight?" Ending with the words, "And thanks for getting my Oscar dirty with your fingerprints," his act would be hard to top.
Arriving later in the evening, supporting actress winner Lupita Nyong'o ("12 Years a Slave") offered a humble sort of charm. "I'm holding this thing," she said. "It's in my hands, but I haven't wrapped my mind around it yet. You hear people wanting you to win and predicting you'll win, but it's just not real until you hear Christoph Waltz say your name. It's perplexing. But I'm so happy to be holding this golden man."
Lesson learned: "You have to allow for the impossible to be possible," Nyong'o said, later adding: "I feel like Willy Wonka in the chocolate factory."
The actress, who holds dual Mexican and Kenyan citizenship, did display a cheeky side when a reporter asked how much the award belongs to Mexico, and she responded, "I think it belongs to me."
The below-the-line winners mostly engaged in typical Q-and-A exchanges, offering insights into their work in makeup, costumes, visual effects, what have you, in between fielding one persistent reporter's repeated question: "Where in your house will you keep your Oscar?"
Makeup winner Robin Mathews of "Dallas Buyers Club" responded by saying that when she's asked whether she has a husband or kids, she'll say, "No, I have an Oscar."
Other quotables:
"We're all just trying to do films that will touch people, and once in a while you'll get lucky." — Animated feature winner "Frozen" co-director Chris Buck
"It's the secret history of popular music, but to me it's about more than music. Most of us are backup singers ... That's what works about this film, that we're all backup singers."— Feature documentary winner "20 Feet From Stardom" director Morgan Neville
The choreography on the red carpet started with a key piece of stage direction: No rain. This is Hollywood, after all, so if about 4 inches of rain drench the Los Angeles area from Thursday through Sunday morning, the clouds will lighten and the sun will peek out the moment the stars start showing up at the red carpet entrance.
So the world's glitziest, most scrutinized fashion show ran according to plan, albeit on carpet that had the squishy feeling of the freshly shampooed. The squeegee crew working on the carpet Saturday no doubt helped.
Former Charlie Trotter's pastry chef Della Gossett, now at Spago in Beverly Hills, walked the carpet with Wolfgang Puck as they displayed their culinary creations for the Governors Ball.
was a best picture nominee, in large part because he was aware that his current best picture nominee was a long shot. "We're not expecting anything, but if something were to happen, we'd be ecstatic," he said.
This transplanted Chicagoan also paid tribute to a recently deceased hometown hero: "My thoughts are with Harold Ramis and his family."
Supporting actress nominee Julia Roberts offered a shout-out to another Chicagoan, Tracy Letts, writer of the "August: Osage County" screenplay (and play): "I worship him. I think he's amazing."
"Vertigo" star Kim Novak, another Chicagoan, told the Tribune: "Say hi to my hometown."
Twitter @MarkCaro


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Zac Efron: Shopping in New York City!
Zac Efron rocks a pair of shades as he steps out to do some shopping on Thursday (March 3) in the SoHo neighborhood of New York City.
The 23-year-old actor stopped by the Diesel Black label boutique before heading to Armani Exchange.
Teresa Palmer recently put an end to the rumors that she and Zac are dating.
"I can't believe that rumor's still going on," Teresa told ET. "No, he's totally my friend."
FYI: Zac is wearing Levi's Sherpa Jacket in Cougar Slub Twill and Waterless Matchstick in Best of Black!
10+ pictures inside of Zac Efron shopping in New York City…

subset: commoncrawl


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There are no Upcoming Shows listed for this comedian.
Danny Bevins
Danny Bevins has been called many things: juvenile delinquent, soldier, flight attendant, patient, husband and lately "disturbingly hilarious". Though the term that best describes him is SMARTASS. His mouth has gotten him arrested, fined and fired from every job he's ever had, but for the last ten years it's propelled him to tour the world and perform on some of the most prestigious stages in comedy. The son of a Jesus freak and a Green Beret, Bevins straddles the line between temptation and authority. He's loud, audacious, opinionated, cocky, animated, charming, irreverent, sarcastic, facetious, ridiculous and dangerous. He is an AMERICAN SMARTASS! Credits include: Winner of the 2000 San Francisco International Comedy Competition Comedy Central's Premium Blend Paramount's The World Stands Up Producer and Star of the comedy documentary-Comics on Duty: We Love You, Mrs. Bevins Twice a Featured Comedian at the HBO US Arts Comedy Festival in Aspen, Co Featured Comedian on The Jameson Comedy Tour Comedy Album - Danny Bevins A Different Kind of Bad !
Danny Bevins's Upcoming Shows
Danny Bevins is Known For
|Saratoga Actor's Theater
|Lemonade for Joe Rides Again
|Los Gatos Children's Theater
|Sunrise Theater
|Ft. Lauderdale, FL
|The Einhet Principle
|University of South Floria
|Soldiers and Sailors Memorial Hall
|Pittsburgh, PA


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Move It: Top 10 EDM Dancers
They don't call it electronic DANCE music for nothing. A huge part of electronic music is getting sweaty to it, and today VIBE celebrates the dancers that make the music that much more fun. This is a collection of styles, individuals and crews that you should get familiar with. →


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a group for crafty mamas who do crafts as a hobby or income
Location: Moore, OK
Members: 33
Latest Activity: Apr 18, 2016
Started by Charity Tipton Dec 10, 2015. 0 Replies 0 Likes
I am a working mom of two girls working a job where I have topped out after only 2 years and no room for advancement so I started my own craft business. I make plastic canvas items and have started…Continue
Started by Johannah Sep 30, 2011. 0 Replies 0 Likes
I'm hosting my first blog hop come join!!!!…Continue
Hi! Is anyone still around here? It looks like there hasn't been much activity in a while. I'd love to get to know other crafty bloggers! Crafting is one of the main topics of my blog and something I love! Hope to make connections here and share ideas!
Stop by and join the New May Blog Hobnob! Whats that you say! It's a networking hop where you link up your blog buttons and make new friends and gain new followers! See ya there!http://madeinaday.com/2014/05/01/blog-hobnob-linkup-may/
Brand new blog I have started. http://disneybags.wordpress.com/2012/05/12/party-favor-tutu-bags/
This is a candy letter that I made for Valentine's Day.
Looking for some FREE Valentine's Printables that can be used for all kinds of cute projects - visit my blog today: www.InspiredByFelicity.blogspot.com
I you follow me, I follow you back.
I just joined the group. I love to scrapbook, do altered art, make crafts, plan parties and do photography. I have an Etsy shop and a party blog. I am working on making toys and games that I had made for my kids into products and selling them through my party blog. firstname.lastname@example.com
I started my blog as a way to feature my jewelry and other crafts. Love when I finish a new project!
Link up your most popular recipe/craft/diy/tutorial of 2011.


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Professor Bruce Mallard explains in his April 23 column ("Shame on us for gun bill defeat") that the proposed recently defeated legislation would "have been a hollow victory," and would "plug a loophole that really did not exist."
What exactly is the professor proposing?
We don't know because he offers no ideas as to what real "gun control" would be. Perhaps he could have mentioned the effect of what gun legislation has done in the city of Chicago - over 500 murders committed with guns in 2011 (with some of the strictest gun laws in the nation), yet only 63 federal gun law prosecutions.
Or he could have mentioned that the Sandy Hook, Aurora and Tucson tragedies were all committed by mentally deranged individuals using legally purchased weapons.
But what is this political science professor at Armstrong Atlantic State University really trying to say? Since the defeated legislation would have been largely ineffective, we can surmise that the professor would like to see something more stringent done in applying gun licensing and ownership.
Here's a proposition for Professor Mallard: How about strict gun registration for all individuals in a national data base, provided that college professors have their opinions cleared by a speech control approval board.
That way we can dispense with not only he Second Amendment, but the the First Amendment as well.
Richmond Hill
Let's get it right about Pat Buchanan
Pat Buchanan may well be "ultra"-conservative, but letter-writer Ed Fahey was badly mistaken in tacitly associating him ("Iraq war robbed future generations," April 16) with today's highly interventionist "neo"-conservatives.
He scarcely had anything to "admit" regarding a misbegotten Iraq venture he, unlike too many public officials of far from conservative stripe, political or social, had opposed from the start.
Judging indeed from his 1999 book, "A Republic, Not an Empire," conservative Buchanan is neo-isolationist - in essence, polar opposite from neoconservative as nowadays generally understood.
All citizens entitled to law's protections
I was shocked to see you write such a poor editorial ("Terror suspect: The wrong call") on such an important topic.
I do not always expect to agree with your editorials, but I do expect them to be factually correct and to demonstrate good common sense.
You suggest that the Obama administration should have decided to try the surviving Boston Marathon bombing suspect like an enemy combatant rather than under criminal statutes. Surely you know that it would be illegal to do that? You can't just ignore the law because the crime is so horrific.
You say your reason is to protect America and save lives. Fortunately, our laws allow this man to be questioned before reading him his rights because of the special circumstances, and that is what happened.
Now he has been read his rights and will be tried and convicted fairly under our laws. The people questioning him are well-trained, and, if there are others involved, they will find out. They will read every e-mail, check every phone call, examine every link to find if there is any conspiracy.
We are proud to live in a country where every citizen is given a fair trial, even if we have to bite our tongues in a case like this. We protect American lives better by adhering to the law. You should not advocate otherwise.
Law enforcement shined in Boston bombing case
I should like to express my sincere appreciation for the production of one of the finest examples of police performance that I have witnessed.
Your coverage of what has been termed the "Boston bombing" could well be beyond comparison.
The Boston Police Department and its subdivisions, State Patrol and virtually all federal agencies, including the FBI, performed with sterling quality, under the most frustrating circumstances, one of the most difficult investigations of the century.
Without exception, the participants (one and all) were well-trained, disciplined and determined. All units of law enforcement of all ranks and specialized forces, in the air, on land and sea, whether individual units or coordinated efforts, performed as one, "single" individual unit.
May God bless each and every one of those participants who gave their all in pursuit of one of the most successful manhunts in American history.
Chatham's jail bonds seem out of whack
According to the Chatham County Sheriff's Department website, one person is arrested and charged with: (1) misdemeanor count of marijuana possession, (2) felony human trafficking charge, (3) felony counts of statutory rape, and (4) felony count of pimping.
Bond is set as $1,850, which means for $185 cash the subject is released.
On the same website, another person is charged with three misdemeanors: Obstruction, loitering and driving with suspended license. That bond was $4,050.
Something seems really out of whack here!
Gun control similar to curbs on free speech
Following the terrible Sandy Hook debacle, the state of Connecticut, in knee-jerk fashion, passed one of the worst debasements of the Second Amendment within a few weeks of the tragedy.
A few weeks later, the horrific bombings in Boston spread fear, panic and loathing through the land. The relative lack of lethality suggests the punk cowards probably got their pressure cooker bomb instructions from some electronic info server.
The question is begged: If the logic depicts access to guns and magazines as the primary cause at Sandy Hook, then social media must be the cause at Boston.
Therefore, should we tear down protections in the First Amendment by curbing the right of free speech because of its abuse by allowing bomb-making instructions to be posted in said media?
I have the same opinion when it comes to the attempt to change the "right to bear arms" by states passing unconstitutional laws curtailing the Second Amendment.


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Model: Bullfrog Spas - 451 (A) - Year: 1998
Replacement Hot Tub Spa Covers for the Bullfrog Spas - 451 (A) - Year: 1998. Largest U.S. manufacturer. Lowest price guaranteed. Free shipping! 970-703-3074
Shape: Rounded Rectangle; A (Length) - 90.5; B (Width) - 78.5; C (Corner) - 15; Skirt - 5;
The dimensions above are from the spa maker. They are provided as a reference only. BeyondNice can not verify their accuracy. Please measure your spa and enter your exact dimensions - over 80% of the covers we manufacture are made from client provided measurements.


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A sweaty moment! The URL of this comic is http://www.rocr.net/?p=20031201
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From engineers to designers to part-time inventors, our desire to discover inspires us to build
products the world didn't even know it needed. This site honors the people who are born
to design and the products they are destined to create.
We explore and interpret the world around us through our sense of touch. Dr. Gerald Loeb and his team at SynTouch are changing robotics and prosthetics forever by incorporating innovative tactile sensing technology.See how SynTouch uses tactile sensors to mimic the human fingertip.
See how tactile sensors are revolutionizing prosthetics.


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The OILP needs a student file clerk (no current LL.M. students) for approximately 10 to 15 hours a week. Please contact Hilary Waldron at email@example.com or 312-906-5237 if you are interested.
All international students who were present in the U.S. in Spring and/or Fall 2007, are required to file the U.S. income tax return for the year 2007. For those that worked on OR off-campus, you will be receiving W-2 forms from your employer in order to complete your 2007 tax return.
If you are on F-1 or J-1 and have been in the US for less than 5 years, then you are eligible to use CINTAX, a tax software to assist nonresidents in filing their tax forms. This software is free of charge for current international students and their dependents. For more information on this service, please click here. After you submit your information, CINTAX will send you a password and more detailed information within the next 2 business days.
Please read through the tax information on our website to guide you based on the forms you may have received and what forms you need to file. The tax software listed above only assists with filing your Federal tax forms, not your State forms.
If you are currently on H-1B or have been in the US for more than 5 years (and are F-1), then you will be filing as a resident and are therefore not eligible to use the above nonresident software.
Tax filing deadline is April 15, 2008.
From The American Lawyer: "For the hyperambitious, the only federal court clerkships worth striving for are in the chambers of elite judges, acting as way stations on the road to a clerkship on the U.S. Supreme Court. Some choose a different path to clerkship paradise, however, one that leads through courts in the South Pacific. These former U.N. trust territories have legal systems similar to those of the United States. And many invite American law graduates to spend a year or two working in their courts as clerks and counsel" For more information, please click here.
This year the Dispute Resolution Section will again award a scholarship to a young lawyer who wishes to participate in the IBA Annual Conference, but is unable to do so owing to financial constraints. The scholarship award for 2008 includes the following:
For further information and criteria for applying for the scholarship please download the Scholarship Application Form here.
The deadline for submissions is Monday April 7.
Founded in 1911, Tsinghua University in Beijing, China, offers an LL.M. in Chinese Law. The program is 25 credits and is a great way to gain invaluable insight into one of the "fastest growing market economies". If you would like more information, please contact the Career Services Office.
The Rotary Peace and Conflict Studies Program, a three-month curriculum taught at Chulalongkorn University, is aimed at mid- to upper-level professionals who work in government, non-governmental organizations, private corporations, academia, media agencies and other settings where a working knowledge of peacebuilding, conflict resolution, and mediation is important. For more information, please click here.
If you are an upper-level student, consider serving as a Chicago Mentor to help orient one of our international LL.M. students to life in Chicago and the U.S. This pilot program matches 2L, 3L, and 4L J.D. students with new LL.M. students. As a Chicago Mentor, you would be available to answer questions about life in Chicago, public transportation, social events, etc. You could even get together with your mentee for lunch, invite him or her to a party at your apartment or home, or take them to a Chicago neighborhood festival.
If you are interested in being a Chicago Mentor, sent an email to Hilary Waldron (email@example.com) no later than Friday, February 1, with the following information:
- Your name and email address
- Your year at Kent
- If there is a language that you speak/read/write
- If there is a particular country or area of the world that interests you
- Your age and if you are male or female
- What type of law interests you
- What neighborhood in Chicago (or suburbs) you live in
- Anything else that you think would be helpful in matching you with an international student.
Global Youth Connect is an international human rights organization which is building and supporting a community of youth who are actively promoting and protecting human rights, and educating and inspiring the next generation to work for peaceful change. We have been organizing international human rights delegations since 2001.
In summer 2008, Global Youth Conect will offer international human rights training programs for young leaders interested in participating in one of their upcoming human rights delegations to Bosnia, Guatemala, Rwanda or Venezuela. Brief information on each program can be found below and more detailed application information is available on their website at: www.globalyouthconnect.org/participate. The deadline to receive applications is January 25, 2008. Please visit their website to learn more: www.globalyouthconnect.org.
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Patrick Regan has kindly shared the material from his George Heath site with readers of the Victorian Web, who may wish to consult the original. Aboout this memoir of Heath, he writes: "I found the following article in Leek Library. It was a photocopy, undated, and with no indication as to the nature of Great Thoughts. I presume that it was a magazine and since the text mentions it was twenty years ago that Robert Buchanan wrote his article on George Heath (1871), I assume that this was published around 1891."
I bring my garland for thy head and feet,
O child of Nature's own — dear Moorland singer —
I, who in dreams of boyhood loved to linger,
Over the music of thy songs most sweet,
Whose vernal notes bring thought of young lamb's bleat.
When in the woodland golden daffodils throng,
And larks sing loud above the springing wheat,
And merle and mavis wake the world with song.
Ours are the tears. Alas, too brief they day!
And yet not vainly to have swept the lyre —
O with what tender touch, what lyric fire —
For such short while. And now thy rapturous lay
Is lifted high amid the happy choir
Of those whose brows for ever wear the bay. [from Great Thoughts, c. 1891)]
It was in the glad springtime of 1889 that I had the privilege of visiting the grave of George Heath, the Staffordshire Moorland poet. He sleeps in Horton Churchyard, not far from Gratton, his birthplace, and in the midst of the lonely picturesque Moorlands of North Staffordshire where the whole of his brief life was passed. A recent visit to that same hallowed spot has wakened new feelings of sympathy and admiration for one whose name is inseparably linked with the scenery he loved so well, and whose peaceful beauty is so often mirrored in his verse.
Some twenty years ago Mr. Robert Buchanan told George Heath's story in the pages of "Good Words"; but it has struck me that an account of his life and work will bear a re-telling, and may not be uninteresting from the pen of one who knows something of the poet's friends and of the district in which he lived and died.
Birth and Early Life
George Heath was born on March 9th, 1844, in the pleasantly situated homestead of a little hamlet called Gratton, midway between Endon and Horton. Being born of lowly parents, and the eldest son of a large family, the future poet was brought up in the simple ways and on the homely fare of a village child, and after passing through the National School at Horton he was put to farm work, and for some years lived the life of a humble plough-boy. Afterwards he was apprenticed to a joiner and builder at Gratton; and it was at this time that something touched a hidden spring in the young man's heart, and awoke in him the stirrings and feelings of a poet. Dim dawnings of the beautiful and good filled his soul; a new strange music swept through him; something impelled him to think of high and noble aims, and out of the chafe and ferment of this new experience his first poems were born. Just at this time, when the dream of the poet's vocation was filling the youth's mind with wild hopes, two sad events happened from whose shadows he never emerged. When only twenty years old his passionate love for a young woman was dashed to the ground by her cruel desertion of him; and soon after, while working in Horton churchyard, he caught a severe cold which never really left him, and whose effects, five years later, laid him in an early grave.
It is hopeless to grieve over the "might have been" — just as hopeless in George Heath's case as in those of his mightier brothers-in-song, Chatterton and Keats. It is enough for us to know something of the songs George Heath sang, necessarily immature as they are, and through them to catch the voice of one who had the making of a true lyric poet in him and who, if anything like poetic justice is to be done to his memory, will be ranked side by side with Kirke White and David Gray in the Poets' Temple of Fame.
Early Poems
He published his first volume in 1865, and some verses from a poem in that volume called "Rudyard" will give an idea of his earliest style.
And above and all around me
Stalwart trees bedeck the scene,
Tendril-twined and ivy-mantled,
All enrobed in richest sheen;
Like a mighty host of giants,
Armed and ready for the fight,
With the lightning's gleaming falchion,
And the tempest's awful might;
And the sun in haze of beauty,
Sinks in solemn peace to rest,
'Neath the bright and mystic curtain
Of the crimson-glowing west.
Fleecy mists of gorgeous splendour,
Clouds of shapes and forms untold,
Sail like argosies of tinsel,
O'er a sea of burnished gold;
Softly breaking up and parting,
Gently gliding to and fro,
Mirrored in the glassy bosom
Of the peaceful lake below.
In 1866 another slender volume of verse appeared under the title of "Heart Strains," in the principal poem of which he gives us a history of his bitter disappointment in love. We note here at once the faults of redundancy, multiplication of adjectives and straining after pictorial effect, so common in most young poets; but the sonnet on "Sunrise," from the same volume, is interesting as showing the fearless attack of an untried singer on a difficult metrical form.
Slow creeps the light athwart the concave still,
Steals a low whisper on the breathless calm,
Bringing the scent of opening flowers, a balm;
Breaks o'er the earth a grand, a rapturous thrill,
The chant of waters and the song-bird's trill;
The clouds fold up their curtains snowy white;
The sleepy stars fade noiselessly from sight.
Bright Phoebus mounts above the crimson hill;
The sheeted mists like baffled hosts retire,
Wan Zephyr comes to wanton with the flowers,
The stream meanders on, a string of fire,
And light and music fill earth's sylvan bowers;
Bright dewdrops shine and tremble everywhere:
O Sceptic, look and blush, for God is there!
The publication of these verses, though they brought little pecuniary profit, earned for the poet many friends and a wide local recognition. On being laid aside from active manual work he had resolutely made up his mind to study, and had found a kind friend and tutor in the Rev. J. Badnall, vicar of Endon, who helped the youth greatly in his reading, and cheered him by many other acts of kindness. That reverend gentleman has allowed me to see George Heath's first letter to him, an extract from which may be interesting here: —
"Gratton, near Leek,
"April 23rd, 1865.
"Rev. Sir,
"I sincerely hope you will kindly forgive my boldness in thus presuming to address one who is so far above me in station . . . I received but the merest rudiments of an education, and that was almost lost during the first three years of my apprenticeship to the somewhat laborious occupation of a joiner; after which time (I am happy to say) a decided change came over me, a strange love for the noble and beautiful, a thirst for knowledge, an insatiate longing for 'something beyond' . . . I would like to learn the mystery of the ancient languages, so as to be able to read the old poets in their original purity and grandeur. I would like to dive deep into the well of general knowledge. I have longed for a friend who would take me by the hand of encouragement and benevolence, and point out the way I ought to go."
The Poet's Diary
I have also, through the kindness of the poet's brother, had the privilege of reading through his diaries which he began in 1866, and continued with undeviating regularity up to the day before his death. From these records — uneventful and sad for the most part — we are able to gather the main traits of a beautiful, finely-strung character. We cannot fail to notice, through the closely-written pages, a quick receptiveness of all that is beautiful in Nature or in human life, a soul keenly sensitive to eternal touch and influence, a resolute perseverance against difficulty, and an unfailing trust in the goodness of God. On January 22nd, 1866, he writes: —
"It is quite a contrast to the gloom of yesterday; fine and sunny, calm and beautiful. I am feeling much better and more hopeful. I have been to look at the snowdrops which are coming out beautifully under the sycamore trees, and they whisper to me such sweet thoughts of spring. How I long to see it once more!"
On April 17th of that year he writes: —
"Feeling rather better to-day, pursuing my studies, making some progress in the composition of my new 'piece.' The trees are budding out so beautifully, the fields are growing green; bless God."
On May 28th we have the characteristic confession: —
"O what an intense lover of Nature I am! How I delight to gaze on the beautiful world."
The following extracts will show how keenly he applied himself to study, though constantly suffering bodily pain: —
"February 22nd, 1866. I am quite as well as usual to-day. I have been working at my Latin with more than ordinary zeal this week, feeling quite determined to learn it if life lasts." And again: —
"April 11th, 1866. Have been writing to the editor of the Staffordshire Advertiser, studying my Greek, reading the 'History of Rome,' and many odds and ends."
At the beginning of his diary for 1868, we find this pathetic entry: —
"I am feeling poorly and sad at the dawn of another year, but will try to work contentedly, to hope, and, by God's help, to do my duty."
From the records of such a life there is little else to note. Cheered by the kindness of friends and by gifts of books from various people; reading, writing and studying as well as failing strength and a distressing cough would allow, with an occasional visit to relatives, George Heath's brief life passed and drew to its close. In the spring of 1869 he became worse, and rapidly sank. On April 29th he writes: "The easterly wind is cold and my throat is worse." On May 4th, in feeble hand-writing, he says: "Praise God for one more day," and on the morning of the next day he calmly passed — "to where, beyond these voices, there is peace."
Later Verse
It now only remains for me to say something of George Heath's later verse, giving a few extracts from his most ambitious pieces which were found in MSS. after the poet's death. Of these "Icarus" is the most remarkable, and shows a great advance of thought and style on his earlier and cruder efforts. The poem, under a slight story, is a portrayal of the poet's own aspirations and misfortunes. In the stiffened hands of a dead poet some of his songs are found: —
Ah me, for a mother's fond hand for a little —
That tender retriever;
O, love for the soothing of woman to quiet
This burning and fever.
Ah, dying is bitter in darkness and hunger,
When lonely I wis;
I dreamed not in days that have summered and fallen
Of coming to this!
But patience, take courage, my spirit, trust calmly,
Be firm in assurance:
Learn bravely this last and most difficult lesson
Of lofty endurance.
The sin shadows shift and the mist films are breaking,
The vision grows clearer;
New gleams of the beautiful come, and for ever
The wonder draws nearer!
* * * * *
The soul cannot rise from the base to the noble
By pausing and thinking,
Nor grow to the triumph, and clasp the great mystery
By suddenly drinking
One draught of the pure. It must grow from a point, and
With constant endeavour,
Rise upwards in circles expanding and growing
To Godward for ever.
Ah, well! for my soul, if't has strung every chord of
The harp that was given;
Ah, well! if each string will respond to my touch mid
The quiring of heaven.
There are some beautiful fragments scattered up and down this loosely-arranged poem, one other of which we may quote here: —
There are moments when we tremble,
When we pause amid the strife;
When we feel our acts will influence
All the tenour of our life.
There are sudden branching currents
In our being's headlong force,
Which, if entered, bear us softly
To a milder, calmer course!
To the realms where life is fullest,
Where our hope with fruitage teems;
Where our life sweeps grandly onward
'Neath the summer of our dreams —
Which, if missed, are lost for ever,
Chancing nevermore alack!
Never agony, entreaty,
Prayer, or fear can bring them back.
Here, and in "Songs from the Shadows," "The Doom of Babylon," etc., a richer note is struck, and a greater firmness noticeable. As a favourable specimen of his blank verse, we may quote a
Song to the Swallows
Thrice welcome to our homely sea-girt isle,
And to they tenant-right upon the beam,
And to our fields and bowers, our homes and loves.
I saw thee with thy tribe a while ago,
Twittering a gay farewell, serenely glide
Into the gold of morning's misty realm.
I watched ye till ye faded from my sight,
And then I bowed my head and wept, for ah!
I never hoped to see ye birds again,
Unless, indeed, to watch ye from above,
Where never wing of yours may hope to soar.
I wondered often as the days went by
How far ye were, if any friendly tale
Had chanced to chase your flight, if you had gained
The wished-for port, all safe and well, and if
Your wings were very tired with winging o'er
So many hundred leagues of mottled waves.
Imperfect, immature, and touched with sadness as these extracts are, no one can read them to-day without being struck with a certain lyric beauty illuminating their slight materials with an unexpected light. Such expressions excerpted at random from his poems as:
I hear strange music in the trees;
I see the mild melodious stir
Of clouds and corn;
'Neath coral eaves where sea nymphs twist their hair;
The calm
Returning fond the sunset's kiss of peace;
will give an idea of what I mean. Of his miscellaneous shorter pieces perhaps the most beautiful is "The Poet's Monument," the last verses of which may be quoted here: —
But thou, who art dearer than words can say,
My more than all other of earth could be;
Such a joy! that the Giver I thank alway
With a glowing heart, that He gave me thee.
I shall want thee to dream me my dream all through,
To think me the gifted, the Poet still,
To crown me, whatever the world may do,
Though my songs die out upon air and hill.
And, Edith, come thou in the blooming time,
Thy world will not miss thee for just one hour;
I'd like it best when the Bells low chime,
And the earth is full of the sunset's power;
And bend by the silently settling heap,
While the Nature we loved, is a May all round,
While God broods low on the blue arched sweep,
And the music-full air is a-thrill with sound.
And look in thy heart circled up in the past,
And if I am perfectly graven there,
Unshaded by aught, save the anguish cast
By the parting clasp, and the death despair.
Encirqued with the light of the pale regret,
Of a "might have been" of a day-dream lent,
With a constant hope of a meeting yet,
O, I shall not want for a Monument.
In addition to the Poems already alluded to, many others, such as "The Invalid Poet" and "Fragments" are deserving of mention here, and may be found in the last memorial edition of the poet's works.
Quem Di diligunt, adolescens moritur;
and surely never were these words more true than as applied to the poet of the Staffordshire Moorlands. I think of him as one who had the voice of a singer, but never found the strength to lift it; as one who had gifts of a high order, but lacked the necessary equipment and opportunity to use them fully; as one who died, indeed, before he had barely lived. Happily, to use David Gray's lovely lines: —
There is life with God,
In other Kingdom of a sweeter air,
In Eden every flower is blown.
For those, at least, who know George Heath's story, and the pleasant moorlands with which his name is imperishably linked, the meads which his feet trod wear a fresher green, the hills which he loved gather a softer light, and the churchyard where he sleeps breathes a holier calm.
Last modified 3 September 2002


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A Day in Pompeii Enters Its Final Weeks at the Denver Museum of Nature & Science
Less Than Four Weeks Remain to See the Blockbuster Exhibition
Denver—December 18, 2012—The Denver Museum of Nature & Science invites visitors to experience A Day in Pompeii before it closes on January 13. More than 100,000 visitors have enjoyed getting an insider's glimpse into the daily life—and tragic end—of this ancient Roman city that was destroyed by the eruption of Mount Vesuvius in AD 79.
Visitor Reactions
"It was exquisite, so great that we could not stop talking about it!"
"We've been DMNS members for five years and have been to almost all of your major exhibitions, and although it's a case of apples and oranges, we think A Day in Pompeii is your best of the past five years. And we've been to Pompeii!"
"My boys were so excited about 'A Day in Pompeii' that they built a model volcano in their sandbox tonight. Tomorrow, Mt Vesuvius erupts there."
Extended Holiday Hours
A Day in Pompeii will be open until 7 p.m.* on
*The last timed ticket will be issued at 5:30 p.m.
For more information and to plan your visit, click here.
Exhibition Highlights
What nature destroyed, it also preserved. On display are archaeological treasures that lay buried in Pompeii's ruins as if sealed in a time capsule. Exceptional artifacts, digital re-creations, activity carts, and historical enactors provide a fascinating look at life in the ancient Roman Empire of Pompeii. For more information, visit www.dmns.org/pompeii.
Media ContactCharlotte Hurley, [email protected], 303-370-6407
About the Denver Museum of Nature & Science The Denver Museum of Nature & Science is the Rocky Mountain Region's leading resource for informal science education. A variety of engaging exhibits, discussions and activities help Museum visitors celebrate and understand the natural wonders of Colorado, Earth and the universe. The Museum is located at 2001 Colorado Blvd., Denver, CO, 80205. To learn more about the Museum, check www.dmns.org, or call 303-370-6000. # # #
Many of the Museum's educational programs and exhibits are made possible in part by the citizens of the seven-county metro area through the Scientific & Cultural Facilities District.


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January 17, 2013 - CollegeWeekLive (TM), the live channel where students and colleges meet live online, today announced new memberships and expanded services. These include a new membership to support the recruitment of international students, turnkey premium marketing campaigns, and concierge services -- designed to make it easier for colleges to expand reach and improve overall application and yield rates.
Increasingly, U.S. colleges are looking to distant shores for prospective freshman. Ten years ago, the number of international students attending colleges in the United States was 419,585, but today that number has nearly doubled to 764,495[1]. The most cost-effective way for higher education institutions to reach international students is online. Students too, have travel and cost considerations. "Living in a foreign country, I cannot travel to visit colleges and it is expensive to contact schools by phone," said Lisette, a student from The Netherlands.
With the CollegeWeekLive International Membership, a university is now able to virtually meet prospective students at six of the largest international college fairs in the world. Students from 192 countries attended CollegeWeekLive virtual events last year, including a program hosted in partnership with the U.S. State Department that was attended by more than 13,000 students. The CollegeWeekLive International Membership enables a college to leverage unlimited chat sessions to connect instantly with international students as inquiries come in. Lastly, the service makes it possible for a college to target CollegeWeekLive registrants based on country, geographic region, or academic interest.
CollegeWeekLive Premium Campaigns enable enrollment marketers to engage students at critical decision points - research, application, and enrollment. CollegeWeekLive Premium Campaigns can be designed to address an admissions department's specific objectives, such as increasing reach to more students, converting list buys to inquiries, increasing conversions to application, or improving yield, and because the campaigns are turnkey, there is no drain to a college's ongoing marketing operations.
To help colleges elevate their enrollment marketing to the next level, CollegeWeekLive offers the CollegeWeekLive Concierge Service. The service includes strategy sessions with a dedicated client service representative to help the college execute the most effective strategy for reaching students through CollegeWeekLive. The service also includes access to custom marketing campaigns and targeted high school outreach at no additional cost.
"There are so many demands on students' time," said Michael Truschke, Dean of Admissions and Enrollment Management at Pepperdine University. "The caliber of student we're seeking might not be able to get out of their AP class to come to meet the admissions representative visiting their high school. We need to reach out and meet students in convenient online channels where they're most comfortable." Through live video chats, Pepperdine University was able to meet 3,000 students online, and of the students accepted, 40% enrolled. The school's yield rate, through its online activities with CollegeWeekLive, were 43% higher than their overall average.
If you are interested in expanding reach, increasing applications, or improving yield for your college, contact 800.828.8222 or email Colleges(at)CollegeWeekLive(dot)com. For more information, visit www.collegeweeklive.com.
[1] Institute of International Education. (2012). "International Student Enrollment Trends, 1949/50-2011/12.
If you are a member of the media and would like to hear more about CollegeWeekLive, please contact Press(at)CollegeWeekLive.com. Colleges and universities or student services providers interested in participating should contact 800.828.8222 or email Colleges(at)CollegeWeekLive(dot)com.
CollegeWeekLive (TM) is the leading channel where students and colleges meet online. More than 1,200,000 students from 192 countries rely on CollegeWeekLive to help navigate college admissions. This live channel provides unprecedented access to expert presentations and enables students to have unscripted conversations with hundreds of colleges.
Students turn to CollegeWeekLive to gain insights from current students, admission representatives, and leading experts, whether they are narrowing their choice of schools or making post-admission decisions. Through live text and video chats, students, parents, and counselors engage directly with colleges at every stage of the enrollment process with CollegeWeekLive.
CollegeWeekLive, CollegeWeekLive Counselor Network and CollegeWeekLive Advisor Center are trademarks of CollegeWeekLive, Inc. All other trademarks are the property of their respective owners. CollegeWeekLive, CollegeWeekLive Counselor Network and the CollegeWeekLive Advisor Center are trademarks of CollegeWeekLive, Inc. All other trademarks or service marks are property of their respective owners.


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- About Us
- Academics
- Admissions
- Athletics
- Campus Services
MSU-Northern 2010-2011 Catalog
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Financial Aid
Phone Number: 265-3787
Financial Aid Website
Student financial assistance at Montana State University–Northern is available in the form of loans, scholarships, fee waivers, grants and work opportunities. A typical Financial Aid package is a combination of several of these sources.
Financial assistance is based on financial need and academic ability, although some scholarships are given on the basis of academic achievement only. All forms required to apply for Financial Aid may be obtained through the Financial Aid Office.
To apply for aid, students must complete a Financial Aid Application. This form can be obtained from the Financial Aid Office and is used in determining the total amount of aid which a student may be eligible to receive. Aid eligibility is determined through an analysis of the student's family financial strength.
The three components used to determine your eligibility for financial aid are:
Your award package is based on a combination of funds available and your eligibility. Your award package may not include funds from all aid programs. Some funds carry restrictions, and some are limited as to amounts that can be awarded. Financial aid packages are based on the level of eligibility from highest to lowest and files are worked generally in the order received by the Financial Aid Office.
The Federal Pell Grant is the first program awarded, if you are eligible. The next programs awarded are grants (federal, state, institutional) and scholarships. Some awards stipulate further restrictions such as residency. MSU-Northern funds are limited and awarded until funds are committed. Work-study funds are awarded after grants. Stafford loans are awarded after Perkins Loans have been awarded. PLUS Loans are the last category of aid to be awarded. PLUS (Parent) loans are awarded only when requested by the student or parent after the student applicant receives his/her award letter.
Your financial aid award package is designed to meet as much of your financial eligibility as possible. All awards are contingent on the following:
Accepting or Declining Your Award
Unless otherwise indicated, the awards listed on your Financial Aid Award Letter represent an offer based on your anticipated enrollment funding level. You must accept or decline each part of your aid package. It is important that you make your decision, sign the award offer, and submit/return the document by the deadline date. If you want to accept a lesser amount than the amount awarded, indicate the amount you wish to request. This is very important, particularly on the loan amounts. Think about the amount and type of loan being accepted. If you have more than one type of loan, you will likely be required to repay those loans simultaneously. Do not borrow more than you absolutely need.
If you have unique circumstances which may affect your costs of attending MSU-Northern, please contact the Financial Aid Office. We may be able to re-evaluate your eligibility based on special conditions.
First time students may indicate your acceptance or rejection of the aid offered by returning one copy of your Financial Aid Award Letter to:
Electronically on our website at http://www.msun.edu/stuaffairs/finaid/myaward.htm
Continuing students can also accept, reject, or adjust their awards electronically at the website shown above.
Close accepting or Declining Your Award
Financial aid is money in the form of loans, grants and employment available to students to help pay the cost of attending the institution of their choice. Financial aid comes from the Federal Government, which is the largest provider of aid, as well as state governments, the schools themselves, and a large variety of other public and private sources.
The following is a source of information concerning Federal financial aid for which you may be eligible. Please refer to the current edition of "THE STUDENT GUIDE" published by the U.S. Department of Education. The booklet is also available from in the Financial Aid Office in Cowan Hall 213.
The ACCE$$ Grant was established by the Student Assistance Foundation of Montana for Montana undergraduate students who do not meet the Federal definition of "need". Currently, these funds are awarded initially to 1st year students who are not eligible for other grants. These funds will be credited to your student account.
The Baker Grant was established to help working Montana undergraduate students achieve their educational goals. Eligible students must meet established minimum income earned from work criteria, be enrolled full-time and making satisfactory academic progress as defined by the institution. Other awards will also be taken into account in determining eligibility. Funds will be credited to your student account.
A Federal Pell Grant, unlike a loan, does not have to be repaid. Pell Grants are awarded only to undergraduate students who have not earned a bachelor's or professional degree. The maximum Pell Grant for the 2010-2011 award year is scheduled to be $5550. How much you receive will depend on your cost of attendance, whether you are a full-time or part-time student, and whether you attend school for a full academic year or less. You may not receive Pell Grant funds from more than one school at a time. Pell Grant funds will be credited to your student account in the registration process in the Business Services office.
Federal Supplemental Educational Opportunity Grant (FSEOG)
A Federal Supplemental Educational Opportunity Grant (FSEOG) is for undergraduates with exceptional financial need, with priority being given to students who receive Federal Pell Grants. A FSEOG does not have to be paid back. FSEOG funds will be credited to your expenses in the registration process in the Business Services office.
Montana Higher Education Grant (MTHEG)
A Montana Higher Education Grant is for undergraduates based on financial need. A MTHEG does not have to be paid back and the funds will be credited to your expenses in the Business Services office. Recipients must be residents of Montana.
Student Employment & Work-Study
The Career Center located in Cowan Hall assists students attending MSU-Northern to locate employment. Both work-study and other part-time employment are listed with the Career Center. On and off campus employment opportunity assistance is available. Referral systems are in place for you to choose jobs that interest you and assistance is available to help with interviews.
If you did not receive a work-study award as part of your financial aid package, you may have your name added to the work-study waiting list. If work-study funds become available, students on the waiting list will be considered for an award based on their eligibility. Being placed on the list in no way assures that you will receive a work-study award.
Work-study awards are not credited to your expenses in the Business Services office. You are paid on scheduled pay days for the actual hours worked during the preceding month. When you have earned the amount of your work-study award, your employer may decide to continue your employment as a regular student employee.
A Perkins loan is a low interest (5%) loan for students with exceptional need. This program is for both graduate and undergraduate students and offers many principal forgiveness opportunities. There are no origination or other loan fees assessed. The grace period before repayment begins is 9 months. Principal and interest payments begin at that time, and you have 10 years in which to repay the loan. If you accept this loan, a promissory note and other loan documents will need to be completed before the loan can be disbursed. These funds will then be credited to your student account.
Federal Direct Loans are either subsidized or unsubsidized. With a subsidized loan, the Federal Government pays interest on the loan until you begin repayment and during authorized periods of deferment. If you receive an unsubsidized loan, you will be charged interest from the time the loan is disbursed until it is repaid in full. If you allow the interest to accumulate, it will be capitalized (added to the principal which means the loan "grows") and the amount you repay can become very expensive. If you choose to pay the interest as it accumulates, you will repay less over the life of the loan. You can receive both a subsidized and an unsubsidized loan for the same enrollment period.
The interest rate is fixed at 4.5% sub and 6.8% unsub.
The borrower must also pay a loan fee of .5% of the amount borrowed, which is deducted from each disbursement. The loan fee is paid to the lending institution.
Repayment begins after you graduate, leave school, or drop below half-time enrollment. You have six months before payments begin. This is called a "grace period". Contact the U.S. Department of Education for more information about repayment options.
Stafford Loans will be credited to your expenses in the Business Services office.
Federal Direct PLUS Loans (Parent Loan)
Federal Direct PLUS Loans enable parents with good credit histories to borrow to pay the education expenses of their children. To be eligible, the child must be a dependent undergraduate student enrolled at least half time. The yearly borrowing limit on the PLUS loan is equal to your cost of education minus any other financial aid you receive.
The interest rate is fixed at 7.9%. The interest is charged on the loan from the date that the first disbursement is made until the loan is paid in full.
The borrower must also pay a loan fee of 2.5% of the amount borrowed, which is deducted from each disbursement. The loan fee is paid to the lending institution.
Repayment generally begins within 60 days after the loan disbursement. There is no grace period. This means that interest begins to accumulate at the time of the first disbursement and repayment of both interest and principal begins while the student is in school.
Contact the Financial Aid Office for information on how to process this type of loan.
PLUS Loan checks are usually co-payable to the institution and borrower. After required endorsements have been processed, funds that exceed expenses are returned to the borrower.
Primarily two departments - the Admissions Office and the Financial Aid Office award scholarships. Committees make selections and application information is available at each office.
Scholarships are awarded generally in the spring of each year for disbursement in the following year. These awards are made on the basis of academic achievement, financial need, or a combination of the two. Many scholarships have additional requirements as well. Institutional scholarships are provided to the institution by donors who specify the award criteria. The selection process is managed by committee and awards are disbursed through the Financial Aid Office. Generally, the Admissions Office serves in-coming students and the Financial Aid Office serves continuing and transfer students.
Private scholarships are directly controlled by the donor, not the institution; the application process, selection criteria, and recipients are determined by the donor. The donor notifies you of the award, but usually sends the funds to the school for distribution.
Most scholarships are credited to your expenses each semester. Some may be sent directly to you, but this is the exception. Normally, the institution must confirm that you have enrolled before payment will be made. If your scholarship arrives after you have paid your bill for the semester, funds will be delivered to you after you sign the check and it is applied to your account. Generally, scholarships of more than $500 are divided equally between fall and spring semesters. Scholarships totaling less than $500 will be disbursed in full and applied to your current enrollment semester. If your scholarship is not available at the time of payment deadlines, you must make other arrangements to pay your bill to avoid cancellation of classes or late charges.
Close How Scholarships are Paid
Provided you meet all qualifications to receive financial aid funds and you have accepted your charges, any scholarship, grant, or loan awarded to you will be automatically credited to your expenses (tuition, fees, room and board if you live on campus) and any other charges assessed by the institution. You may decline this automatic crediting of your charges by writing to the Financial Aid Office at any time prior to payment being made to you for the applicable term.
If financial aid credited to your expenses exceeds allowable charges due for the term, a check will be prepared for the difference and will be mailed to your current address on file in BANNER upon completion of processing. The check will usually be available approximately 15 days after the first day of classes of each term.
Check your fee statement carefully. Some types of financial aid appear on your fee bill as credits and others (such as work-study) are paid at other intervals. Compare your receipts, which show your aid against your award letter to reconcile funds awarded to you. NOTE: If for any reason you register for classes late or enroll for insufficient credits, your aid will be delayed and possibly adjusted. Loan funds will not be credited to your charges until all required documents have been processed.
Other aid, such as BIA grants and some scholarships arrive in the form of checks. These funds will be made available after processing is completed in the Financial Aid Office and distributed by the Business Services office. Please remember, fees and other charges must be paid when due or a late fee may be applied and/or your registration may be canceled. If a check does not arrive in time for you to pay your fees and other charges, you are responsible for payment of your bill on the due date. If you have specific questions regarding charges, distribution of change checks, or release processes, please contact the Business Services office at 265-3733.
This is a loan which will permit a student, who may be experiencing temporary difficulties, to borrow small sums of money for a short period of time. No collateral is required for a short-term loan although the student must identify a reliable source of repayment and have a satisfactory repayment record with respect to any previous loan(s) received.
There is a $25.00 organization fee.
The institution reserves the right to reject or decline any application, and to determine the amount and date of repayment for any loan approved. Applications and other information regarding the short-term loan may be obtained from the Financial Aid Office. Allow a minimum of (3) three working days to process a short-term loan application, which may be submitted at any time during the semester.
Your Rights and Responsibilities
Close Your Rights and Responsibilities
Come to the institution with some money of your own. Even if your aid is prepared on time, funds may not be available until classes begin and processing is complete. You will need money for housing, books, and other immediate expenses. If you are able to save money during the summer before school starts, these savings will be useful in meeting your beginning-of-the semester expenses and protecting you from hardships if your aid is delayed.
Register for the appropriate number of credits. You must register for the appropriate number of credits, which correspond to the funding level indicated on your Financial Aid Award letter.
Be sure to complete a loan/debt management counseling session if you are a first-time borrower at MSU-Northern. This may be completed online at https://studentloans.gov. Your funds will be delayed until you complete this requirement.
Pay your own fees and other charges by the due date if your aid is late. Fees are due at the beginning of each semester. If not paid when due, you are subject to a late fee and/or cancellation of registration. The Financial Aid Office may be able to offer you assistance depending on the nature of the processing problem but cannot prevent cancellation for non-payment of fees. If you anticipate problems, see either the Financial Aid Office or the Business Services office for assistance.
If you are not sure how dropping or adding classes will affect your aid status, do not drop any of your classes or withdraw from MSU-Northern without checking first with the Financial Aid Office. If you drop below the required minimum credit load or fail to complete the appropriate number of credits, your aid may be canceled and repayment of the aid may be required.
Please notify the Financial Aid Office of any changes in either your permanent or school address.
When an award letter is prepared for you, the Financial Aid Office has reviewed what you reported on the FAFSA (application) and the Student Data Form and funded you at the level you indicated. At the time of disbursement, your credit load and Satisfactory Progress status is reviewed. Coordination with the Registrar's Office, Business Services office and Financial Aid Office will dictate whether or not aid can be released or needs to be adjusted. Not all award amounts are affected by changes in enrollment. If your award is affected, you will be notified.
Disbursement of your aid is based upon the number of credits for which you are enrolled at the time your aid is disbursed. Your award letter will indicate this information. If you add credits after your financial aid has been disbursed, you may be entitled to additional funds. You should check with the Financial Aid Office for a review of your funding level.
If you drop credits after all your financial aid funds have been disbursed, including a retroactive drop of credits, you may have received funds that you were not entitled to receive. You will receive a bill for any overpayments that may occur.
Close Dropping or Adding Credits
Satisfactory Progress Requirements
To remain eligible for financial aid at MSU-Northern, you must make satisfactory academic progress toward your degree objective. Satisfactory Progress is a condition for continued eligibility and is measured by the following factors:
A copy of the "Satisfactory Progress" policy is posted at our web site. You are responsible for knowing and understanding this policy thoroughly. The information in this policy provides more detailed instructions on how the institution monitors progress and on how to exercise the appeal process.
Close Satisfactory Progress Requirements
If you stop attending classes, you should officially withdraw to prevent assignment of grades of "F". If you don't withdraw, your status will be "TERMINATION", and you will not be eligible for aid until you reinstate your eligibility. In order to reinstate your eligibility, you must re-enroll and earn a GPA of 2.00 with no funding assistance from any funding source included in this policy. You must complete 67% of any credits attempted during your reinstatement period with a minimum GPA of 2.00 in order to regain eligibility. For more information on withdrawal procedures, contact the Registrar's Office or Student Services, both located in Cowan Hall.
If you withdraw from all courses either officially or unofficially your aid will be terminated and a withdrawal calculation will be performed by the Business Services office to determine whether you received funding for which you were not eligible. A copy of this refund/ return of Title IV funds is available in the Business Services office located in Cowan Hall. IF YOU DROP ALL YOUR CLASSES VIA THE WEB, YOU MUST NOTIFY THE FINANCIAL AID OFFICE IMMEDIATELY. If you received funds for which you were not eligible, you will receive a bill from the institution for repayment of those funds.
If you are eligible for a refund of your registration or housing fees from MSU-Northern, Federal regulations require that the refund first be applied to any student loan disbursed to you during the current loan period and then to repay any other financial aid for which you were billed. Any remaining amount will be refunded to you.
If you have any student loans, your lender or servicer will be notified of your enrollment status change and you may enter a "grace period" or repayment status. In keeping with the terms of your loans, you are required to inform your lenders of changes in your enrollment status.
If you plan to return to MSU-Northern and apply for assistance, please refer to the Satisfactory Progress policy to determine your eligibility status for future applications for aid.
Close Withdrawing from MSU-Northern
If you or your parent(s) have had a substantial change in family income or assets due to unemployment, disaster, disability, divorce, or the loss of other compensation or benefits since applying for financial aid, you and/or your parent(s) may be eligible for special consideration. In addition, if you have non-discretionary expenses, which may affect your ability to meet educational expenses, you may ask for reconsideration to increase your eligibility. As in any special consideration, all requests must follow the "Appeals" process outlined in the Satisfactory Progress policy. All requests must be documented and reasons for the exception must be provided.
If you or your parent(s) have special circumstances, please contact the Financial Aid Office for assistance with the "Appeal" process.
Reporting Changes in Circumstances
If your residency or student classification status changes, your aid eligibility may be affected. If you receive any new or additional aid from any source, your eligibility may be affected. Report these changes in writing to the Financial Aid Office as soon as you know of them. If these changes do not appear on your Award Letter, it is your responsibility to report them when you sign and return the office copy of the Award Letter.
The office will follow up on changes made and, if necessary, recalculate your eligibility. If you are no longer eligible for any part of the aid you have been offered, the Office will work with you to resolve the over award. If, however, it is necessary that you repay a portion of your financial aid, you must repay it before you are eligible to receive further aid.
Close Reporting Changes in Circumstances
Some applicants are selected at the federal level for verification of information contained on their application (FAFSA). This means that the Financial Aid Office needs additional information from you in order to determine your eligibility. You will be asked to supply a signed copy of the current year's tax return(s) of the student (and parent or spouse) when applicable. Failure to provide this requested documentation would stop further processing.
Close Verification of Information
Additional Information
Our goal is to provide information for you the student, to enable you to meet your educational objectives and longer term goals.
We have a qualified staff of professionals to further assist you with questions beyond what is provided in this guide. If you have questions, please call us at 406-265-3787 or come in to the office located at Cowan Hall, room 213 in Havre. Office hours are 8:00 a.m. to 5:00 p.m. weekdays. Although personnel usually are available on a walk-in basis, appointments are recommended.
Policies and procedures governing financial aid programs are subject to change at any time without prior notice or publication due to changes of policy by federal and state governments. MSU-Northern is an equal opportunity/affirmative action institution that does not discriminate on the basis of race, color, national origin, sex, sexual orientation or preference, marital status, age, physical or mental disability, creed or political belief, religion, or veteran status.


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What could be better on these cold fall nights than a hot bowl of chili? Chili can be healthy if you make it right, and contains many ingredients that are good for your body and skin.
Start with ground turkey, or at least lean ground beef, to save you some fat content. Next add your tomatoes and sauce. Fresh, cut up tomatoes are always a great addition but you can use canned as it is a lot easier – just look for low sodium canned ones. Tomatoes contain lycopene and lots of antioxidants that are great for your skin and internally fight all kinds of cancers. Use plenty of beans – brown, kidney, black – whatever you like. Beans all contain fiber which is imperative for your body to function properly. You can get bulk dry beans and soak them yourself, or again, canned is fine – just rinse them off in a strainer first to get any extra salt off. You want to have a little salt for flavor, but too much salt will cause your body and skin to bloat and puff up temporarily – not a great look! And then – vegetables. I like to add corn, celery, and mushrooms but you can use anything you want – use this opportunity to get in all your yummy body and skin friendly veggies. Add the spices you like – chili powder and ground chili's are what gives chili its main flavor and contain vitamins that fight inflammation and boost immunity. Some people add garlic, cinnamon, cocoa powder, turmeric, cilantro, and cumin – all great for their antioxidant and immunity boosting powers.
Simmer it all up on the stove, or put it all in a crock pot and have it ready for you when you get home from work or school. Add a sprinkle of low fat cheese for calcium and scoop it all up with a fresh piece of whole wheat bread. Yum!


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Gameloft first demonstrated what they could do on Android with their hit racer Asphalt 5 and now the company is back with a full stable of 3D games. Android fans can now enjoy envy 10 new titles, which many iPhone/iPod users might recognize.
In order to play any of these new games, customers will have to purchase them from Gameloft's smartphone site. Only Asphalt 5 is located on Google's Android Market, but we expect the others will eventually show up.
Buyers should beware because several users have reported problems when trying to download and install the games. Gameloft will offer users a refund, but expect to run into some issues. It sounds like Real Soccer 2010, Let's Golf!, Modern Combat, and Asphalt 5 are the only titles working. The list of non-working games includes Assassin's Creed, NOVA, Hero of Sparta, Dungeon Hunter, HAWX, and Gangstar.
If you try out any of the games, let us know which ones work and we will update our post with a list of issues.
Potential buyers should also know that many of these games are iPhone ports originally designed to work with a PowerVR graphics processor. This means that they will play better on the Droid (which also uses PowerVR) versus any of the Snapdragon phones (Nexus, Incredible, EVO) that have not been optimized. Users who own first generation Android devices should avoid these games.
New Gameloft titles include:
- Modern Combat: Sandstorm
- Let's Golf!
- Hero of Sparta
- Tom Clancy's H.A.W.X
- Real Soccer 2010
- Dungeon Hunter
- Asphalt 5
- Ganstar: West Coast Hustle
- Assassin's Creed – Altair's Chronicles
- N.O.V.A. Near Orbit Vanguard Alliance


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Frequent Links
Open Access Articles- Top Results for Cooking
International Journal of Plant, Animal and Environmental SciencesIMPACT OF COOKING ON NUTRITIVE AND ANTIOXIDANT CHARACTERISTICS OF LEAFY VEGETABLES CONSUMED IN NORTHERN CÔTE DIVOIRE
International Journal of Plant, Animal and Environmental SciencesIMPACT OF COOKING ON NUTRITIVE AND ANTIOXIDANT CHARACTERISTICS OF LEAFY VEGETABLES CONSUMED IN NORTHERN CÔTE DIVOIRE
International Journal of Plant, Animal and Environmental SciencesMINERAL CONTENTS IN PLEUROTUS (OYSTER MUSHROOM): ASSOCIATION OF COOKING METHOD
International Journal of Plant, Animal and Environmental SciencesCONSEQUENCES OF COOKING METHOD IN ESSENTIAL AND HEAVY METAL CONTENTS IN BROWN AND POLISHED ALIKAZEMI RICE
International Journal of Plant, Animal and Environmental SciencesINVESTIGATION OF COOKING METHOD ON NITRATE AND NITRITE CONTENTS IN CROPS AND VEGETABLES AND ASSESS THE ASSOCIATIED HEALTH RISK
Cooking or cookery is the art of preparing food for consumption with the use of heat. Cooking techniques and ingredients vary widely across the world, reflecting unique environmental, economic, and cultural traditions and trends. The way that cooking takes place also depends on the skill and type of training an individual cook has. Cooking can also occur through chemical reactions without the presence of heat, most notably with ceviche, a traditional South American dish where fish is cooked with the acids in lemon or lime juice. Sushi also uses a similar chemical reaction between fish and the acidic content of rice glazed with vinegar and is then sometimes but very often wrapped in dried sea weed.
Preparing food with heat or fire is an activity unique to humans, and scientists believe the advent of cooking played an important role in human evolution.[1] Most anthropologists believe that cooking fires first developed around 250,000 years ago. The expansion of agriculture, commerce, trade and transportation between civilizations in different regions offered cooks many new ingredients. New inventions and technologies, such as pottery for holding and boiling water, expanded cooking techniques. Some modern cooks apply advanced scientific techniques to food preparation to further enhance the flavour of the dish served.[2]
- 1 History
- 2 Ingredients
- 3 Methods
- 4 Cooking and health
- 5 Science of cooking
- 6 Home-cooking vs. factory cooking
- 7 See also
- 8 References
- 9 External links
|The examples and perspective in this section deal primarily with USA and do not represent a worldwide view of the subject. (November 2012)
No known clear archeological evidence for the first cooking of food has survived. Most anthropologists believe that cooking fires began only about 250,000 years ago, when hearths started appearing.[3] Phylogenetic analysis by Chris Organ, Charles Nunn, Zarin Machanda, and Richard Wrangham suggests that human ancestors may have invented cooking as far back as 1.8 million to 2.3 million years ago.[4]
Wrangham proposes that cooking was instrumental in human evolution, as it reduced the time required for foraging and led to an increase in brain size. He estimates the percentage decrease in gut size of early humans directly correlates to the increase in brain size.[5] Most other anthropologists, however, oppose Wrangham,[6] stating that archeological evidence suggests that cooking fires began in earnest only about 300,000 years ago,[7] when ancient hearths, earth ovens, burnt animal bones, and flint appear across Europe and the Middle East. Two million years ago, the only sign of fire is burnt earth with human remains, which most other anthropologists consider to be mere coincidence rather than evidence of intentional fire.[8] The mainstream anthropological view sees the increases in human brain size occurring well before the advent of cooking, due to a shift away from the consumption of nuts and berries to the consumption of meat.[9][10]
In the seventeenth and eighteenth centuries, food was a classic marker in Europe. In the nineteenth-century "Age of Nationalism" cuisine became a defining symbol of national identity. Communication between the Old World and the New World influenced the history of food because of the movement of foods from and to Europe, such as potatoes, tomatoes, corn, yams, and beans. Settler food in America reflected traditions adapted from Europe, but up until the end of this[which?] century, the presence of new ingredients along with the contact between diverse ethnic groups influenced experimentation. Industrialization also marks a turning point that changed how food affected the nation[which?].
The period of industrialization saw the beginnings of the mass-production, mass-marketing and standardization of food. Factories processed, preserved, canned, and packaged a wide variety of foods, and processed cereals quickly became a defining feature of the American breakfast.[11] In the 1920s, freezing methods as well as early cafeterias and fast-food establishments emerged. At this time processed and nationally distributed foods became a huge part of the nation's[which?] diet.
Along with changes in food, several changes in nutritional guidelines have occurred. Since 1916 the United States government has issued several different nutrition guidelines, eventually leading up to the food pyramid[12] (introduced in Sweden in 1974). In 1916, "Food For Young Children" along with its sequel for adults, "How to Select Foods" was the first USDA guide to give specific dietary guidelines. Updated in the 1920s, these guides gave shopping suggestions for different-sized families along with a Depression Era revision which included four cost levels. In 1943, the USDA created the "Basic Seven" chart to make sure that people got the recommended nutrients. It included the first-ever Recommended Daily Allowances from the National Academy of Sciences. In 1956, the "Essentials of an Adequate Diet" brought recommendations which cut seven down to four groups that school children would learn about for decades. In 1979, a guide called "Food" was published, which addressed the link between too much of certain foods and chronic diseases. This publication also added "fats, oils, and sweets" to the four basic food groups and cautioned moderation. In 1992, the food pyramid debuted in the United States. The USDA introduced this, which represented proportions of foods in a balanced diet. In 2005, the pyramid got a makeover and was renamed MyPyramid. Lastly, in 2011, "MyPlate" came about.
Most ingredients in cooking are derived from living organisms. Vegetables, fruits, grains and nuts as well as herbs and spices come from plants, while meat, eggs, and dairy products come from animals. Mushrooms and the yeast used in baking are kinds of fungi. Cooks also use water and minerals such as salt. Cooks can also use wine or spirits.
Naturally occurring ingredients contain various amounts of molecules called proteins, carbohydrates and fats. They also contain water and minerals. Cooking involves a manipulation of the chemical properties of these molecules.
Carbohydrates include the common sugar, sucrose (table sugar), a disaccharide, and such simple sugars as glucose (from the digestion of table sugar) and fructose (from fruit), and starches from sources such as cereal flour, rice, arrowroot, and potato. The interaction of heat and carbohydrate is complex.
Long-chain sugars such as starch tend to break down into simpler sugars when cooked, while simple sugars can form syrups. If sugars are heated so that all water of crystallisation is driven off, then caramelization starts, with the sugar undergoing thermal decomposition with the formation of carbon, and other breakdown products producing caramel. Similarly, the heating of sugars and proteins elicits the Maillard reaction, a basic flavor-enhancing technique.
An emulsion of starch with fat or water can, when gently heated, provide thickening to the dish being cooked. In European cooking, a mixture of butter and flour called a roux is used to thicken liquids to make stews or sauces. In Asian cooking, a similar effect is obtained from a mixture of rice or corn starch and water. These techniques rely on the properties of starches to create simpler mucilaginous saccharides during cooking, which causes the familiar thickening of sauces. This thickening will break down, however, under additional heat.
Types of fat include vegetable oils, animal products such as butter and lard, as well as fats from grains, including corn and flax oils. Fats can reach temperatures higher than the boiling point of water, and are often used to conduct high heat to other ingredients, such as in frying or sautéing.
Edible animal material, including muscle, offal, milk, eggs and egg whites, contains substantial amounts of protein. Almost all vegetable matter (in particular legumes and seeds) also includes proteins, although generally in smaller amounts. Mushrooms have high protein content. Any of these may be sources of essential amino acids. When proteins are heated they become denatured (unfolded) and change texture. In many cases, this causes the structure of the material to become softer or more friable – meat becomes cooked and is more friable and less flexible. In some cases, proteins can form more rigid structures, such as the coagulation of albumen in egg whites. The formation of a relatively rigid but flexible matrix from egg white provides an important component in baking cakes, and also underpins many desserts based on meringue.
Vitamins and minerals
Vitamins are materials required for normal metabolism but which the body cannot manufacture itself and which must therefore come from external sources. Vitamins come from several sources including fresh fruit and vegetables (Vitamin C), carrots, liver (Vitamin A), cereal bran, bread, liver e (B vitamins), fish liver oil (Vitamin D) and fresh green vegetables (Vitamin K). Many minerals are also essential in small quantities including iron, calcium, magnesium and sulphur; and in very small quantities copper, zinc and selenium. The micronutrients, minerals, and vitamins[13] in fruit and vegetables may be destroyed or eluted by cooking. Vitamin C is especially prone to oxidation during cooking and may be completely destroyed by protracted cooking.[14][not in citation given]The bioavailability of some vitamins such as thiamin, vitamin B6, niacin, folate, and carotenoids are increased with cooking by being freed from the food microstructure.[15]
Cooking often involves water, frequently present in other liquids, which is both added in order to immerse the substances being cooked (typically water, stock or wine), and released from the foods themselves. Liquids are so important to cooking that the name of the cooking method used is often based on how the liquid is combined with the food, as in steaming, simmering, boiling, braising, and blanching. Heating liquid in an open container results in rapidly increased evaporation, which concentrates the remaining flavor and ingredients – this is a critical component of both stewing and sauce making.
There are very many methods of cooking, most of which have been known since antiquity. These include baking, roasting, frying, grilling, barbecuing, smoking, boiling, steaming and braising. A more recent innovation is microwaving. Various methods use differing levels of heat and moisture and vary in cooking time. The method chosen greatly affects the end result because some foods are more appropriate to some methods than others. Some major hot cooking techniques include:
- Roasting
- Roasting – Barbecuing – Grilling/Broiling – Rotisserie – Searing
- Baking
- Baking – Baking Blind- Flashbaking
- Boiling
- Boiling – Blanching – Braising – Coddling – Double steaming – Infusion – Poaching – Pressure cooking – Simmering – Smothering – Steaming – Steeping – Stewing – Vacuum flask cooking
- Frying
- Fry – Deep frying – Hot salt frying – Hot sand frying – Pan frying – Pressure frying – Sautéing – Stir frying
- Steaming
- Steaming works by boiling water continuously, causing it to vaporise into steam; the steam then carries heat to the nearby food, thus cooking the food. By many it is considered a healthy form of cooking, holding nutrients within the vegetable or meat being cooked.
- Smoking
- Smoking is the process of flavoring, cooking, or preserving food by exposing it to smoke from burning or smoldering material, most often wood.
Cooking and health
Food safety
When heat is used in the preparation of food, it can kill or inactivate harmful organisms, such as bacteria and viruses, as well as various parasites such as tapeworms and Toxoplasma gondii. Food poisoning and other illness from uncooked or poorly prepared food may be caused by bacteria such as pathogenic strains of Escherichia coli, Salmonella typhimurium and Campylobacter, viruses such as noroviruses, and protozoa such as Entamoeba histolytica. Parasites may be introduced through salad, meat that is uncooked or done rare, and unboiled water.
The sterilizing effect of cooking depends on temperature, cooking time, and technique used. However, some bacteria such as Clostridium botulinum or Bacillus cereus can form spores that survive cooking, which then germinate and regrow after the food has cooled. It is therefore recommended that cooked food should not be reheated more than once to avoid repeated growths that allow the bacteria to proliferate to dangerous level.[16]
Cooking prevents many foodborne illnesses that would otherwise occur if the food was eaten raw. Cooking also increases the digestibility of some foods because many foods such as grains, when raw, are inedible, and some are poisonous. For example kidney beans are toxic when raw or improperly cooked, due to the presence of phytohaemagglutinin which can be inactivated after cooking for at least ten minutes at 100 °C.[17] A slow cooker however may not reach the desired temperature and cases of poisoning from red beans cooked in a slow cooker have been reported.
Other considerations for food safety in cooking include preparation, handling, and storage of food. According to the USDA, the temperature range from Script error: No such module "convert"., is the "Danger zone" where bacteria is likely to proliferate, food therefore should not be stored in this temperature range. Washing of hands and surfaces, and avoidance of cross-contamination are good practices in food safety.[18] Food prepared on plastic cutting boards may be less likely to harbor bacteria than wooden ones,[19] other research however suggested otherwise.[20] Washing and sanitizing cutting boards is highly recommended, especially after use with raw meat, poultry, or seafood. Hot water and soap followed by a rinse with a diluted antibacterial cleaner, or a trip through a dishwasher with a "sanitize" cycle, are effective methods for reducing the risk of illness due to contaminated cooking implements.[20]It is also important to wash your hands when handling different meats, so there is no contamination.
Effects on nutritional content of food
Proponents of raw foodism argue that cooking food increases the risk of some of the detrimental effects on food or health. They point out that during cooking of vegetables and fruit containing vitamin C, the vitamin elutes into the cooking water as well as becoming degraded through oxidation. Peeling vegetables can also substantially reduce the vitamin C content, especially in the case of potatoes where most vitamin C is in the skin.[21] However, research has shown that in the specific case of carotenoids a greater proportion is absorbed from cooked vegetables than from raw vegetables.[14]
German research in 2003 showed significant benefits in reducing breast cancer risk when large amounts of raw vegetable matter are included in the diet. The authors attribute some of this effect to heat-labile phytonutrients.[22] Sulforaphane, a glucosinolate breakdown product, which may be found in vegetables such as broccoli, has been shown to be protective against prostate cancer, however, much of it is destroyed when the vegetable is boiled.[23][24]
Cooking and carcinogens
In a human epidemiological analysis by Richard Doll and Richard Peto in 1981, diet was estimated to cause a large percentage of cancers.[25] Studies suggest that around 32% of cancer deaths may be avoidable by changes to the diet.[26] Some of these cancers may be caused by carcinogens in food generated during cooking process, although it is often difficult to identify the specific components in diet that serve to increase cancer risk. Many food, such as beef steak and broccoli, contain low concentrations of both carcinogens and anticarcinogens.[27]
Several studies published since 1990 indicate that cooking meat at high temperature creates heterocyclic amines (HCAs), which are thought to increase cancer risk in humans. Researchers at the National Cancer Institute found that human subjects who ate beef rare or medium-rare had less than one third the risk of stomach cancer than those who ate beef medium-well or well-done.[28] While eating meat raw may be the only way to avoid HCAs fully, the National Cancer Institute states that cooking meat below Script error: No such module "convert". creates "negligible amounts" of HCAs. Also, microwaving meat before cooking may reduce HCAs by 90%.[28] Nitrosamines, present in processed and cooked foods, have also been noted as being carcinogenic, being linked to colon cancer.
Research has shown that grilling, barbecuing and smoking meat and fish increases levels of carcinogenic Polycyclic aromatic hydrocarbons (PAH). In Europe, grilled meat and smoked fish generally only contribute a small proportion of dietary PAH intake since they are a minor component of diet – most intake comes from cereals, oils and fats.[29] However, in the US, grilled/barbecued meat is the second highest contributor of the mean daily intake of benzo[a]pyrene at 21% after 'bread, cereal and grain' at 29%.[29]
Baking, grilling or broiling food, especially starchy foods, until a toasted crust is formed generates significant concentrations of acrylamide, a possible carcinogen.[30]
Other health issues
Cooking dairy products may reduce a protective effect against colon cancer. Researchers at the University of Toronto suggest that ingesting uncooked or unpasteurized dairy products (see also Raw milk) may reduce the risk of colorectal cancer.[31] Mice and rats fed uncooked sucrose, casein, and beef tallow had one-third to one-fifth the incidence of microadenomas as the mice and rats fed the same ingredients cooked.[32][33] This claim, however, is contentious. According to the Food and Drug Administration of the United States, health benefits claimed by raw milk advocates do not exist. "The small quantities of antibodies in milk are not absorbed in the human intestinal tract," says Barbara Ingham, PhD, associate professor and extension food scientist at the University of Wisconsin-Madison. "There is no scientific evidence that raw milk contains an anti-arthritis factor or that it enhances resistance to other diseases."[34]
Heating sugars with proteins or fats can produce Advanced glycation end products ("glycotoxins").[35] These have been linked to ageing and health conditions such as diabetes and causing obesity.
Deep fried food in restaurants may contain high level of trans fat which is known to increase level of low-density lipoprotein that may increase risk of heart diseases and other conditions. However, many fast food chains have now switched to trans-fat-free alternatives for deep-frying.[36]
Science of cooking
The application of scientific knowledge to cooking and gastronomy has become known as molecular gastronomy. This is a subdiscipline of food science. Important contributions have been made by scientists, chefs and authors such as Herve This (chemist), Nicholas Kurti (physicist), Peter Barham (physicist), Harold McGee (author), Shirley Corriher (biochemist, author), Heston Blumenthal (chef), Ferran Adria (chef), Robert Wolke (chemist, author) and Pierre Gagnaire (chef).
Chemical processes central to cooking include the Maillard reaction – a form of non-enzymatic browning involving an amino acid, a reducing sugar and heat.
Home-cooking vs. factory cooking
Although cooking has traditionally been a process carried out informally in a home or around a communal fire, cooking is also often carried out outside of personal quarters, for example at restaurants, or schools. Bakeries were one of the earliest forms of cooking outside the home, and bakeries in the past often offered the cooking of pots of food provided by their customers as an additional service. In the present day, factory food preparation has become common, with many "ready-to-eat" foods being prepared and cooked in factories and home cooks using a mixture of scratch made, and factory made foods together to make a meal.
"Home-cooking" may be associated with comfort food, and some commercially produced foods are presented through advertising or packaging as having been "home-cooked", regardless of their actual origin.
See also
- Carry over cooking
- Control of fire by early humans
- Cookbook
- Cooker
- Cooking weights and measures
- Cuisine
- Culinary arts
- Culinary profession
- Cooking school
- Dishwashing
- Food and cooking hygiene
- Food industry
- Food preservation
- Food writing
- Foodpairing
- Gourmet Library and museum
- High altitude cooking
- International food terms
- List of cooking appliances
- List of cooking techniques
- List of cuisines
- List of films about cooking
- List of food preparation utensils
- List of ovens
- List of stoves
- Nutrition
- Recipe
- Scented water
- Spices
- Staple (cooking)
- ^ Christine Dell'Amore in Chicago (13 February 2009). "Cooking Gave Humans Edge Over Apes?". National Geographic News.
- ^ W. Wayt Gibbs and Nathan Myhrvold. "A New Spin on Cooking".
- ^ "Pennisi: Did Cooked Tubers Spur the Evolution of Big Brains?". Cogweb.ucla.edu. Retrieved 7 November 2013.
- ^ Organ, Chris (22 August 2011). "Phylogenetic rate shifts in feeding time during the evolution of Homo". PNAS. Retrieved 17 April 2012.
- ^ Bradt, Steve. "Why cooking counts | Harvard Gazette". News.harvard.edu. Retrieved 7 November 2013.
- ^ "Pennisi: Did Cooked Tubers Spur the Evolution of Big Brains?". Cogweb.ucla.edu. Retrieved 31 January 2012.
- ^ Smith, Roff (29 January 2014). "Oldest Known Hearth Found in Israel Cave". National Geographic. Retrieved 17 March 2014.
- ^ Gorman, RM (2008). "Cooking up bigger brains". Scientific American 298 (1): 102, 104–5. doi:10.1038/scientificamerican0108-102.
- ^ "06.14.99 - Meat-eating was essential for human evolution, says UC Berkeley anthropologist specializing in diet". Berkeley.edu. 14 June 1999. Retrieved 31 January 2012.
- ^ "Meat in the human diet: an anthropological perspective. - Free Online Library". Thefreelibrary.com. 1 September 2007. Retrieved 31 January 2012.
- ^ http://www.nordion.com/documents/the-history-of-food-irradiation.pdf
- ^ "The history of the food pyramid". Washington Post. 31 January 2011. Retrieved 18 April 2013.
- ^ Loss of nutrients when vegetables are cooked
- ^ a b "Cooking vegetables 'improves benefits'". BBC News. 2 June 1999. Retrieved 30 April 2010.
- ^ Hotz, Christine, and Rosalind S. Gibson. "Traditional food-processing and preparation practices to enhance the bioavailability of micronutrients in plant-based diets." The Journal of nutrition 137.4 (2007): 1097-1100.
- ^ Safe Food Australia – A Guide to the Food Safety Standards
- ^ Noah ND, Bender AE, Reaidi GB, Gilbert RJ (July 1980). "NEWS, NOTES, AND EPIDEMIOLOGY". Br Med J 281 (6234): 236–7. PMC 1713670. PMID 7407532.
- ^ "Basics for Handling Food Safely". United States Department of Agriculture. Retrieved 1 April 2012.
- ^ "Cutting Boards (Plastic Versus Wood)". Food Safety, Preparation and Storage Tips. Cooperative Extension, College of Agriculture & Life Sciences, the University of Arizona. 1998. Archived from the original on 13 June 2006. Retrieved 21 June 2006.
- ^ a b "Cutting Boards – wood or plastic?". ReluctantGourmet.com. Retrieved 21 June 2006.
- ^ Potatoes, nutrition and diet
- ^ Nutr Cancer. 2003;46(2):131-7
- ^ Jin, Y.; Wang, M.; Rosen, R. T.; Ho, C. T. (1999). "Thermal Degradation of Sulforaphane in Aqueous Solution". Journal of Agricultural and Food Chemistry 47 (8): 3121–3123. PMID 10552618. doi:10.1021/jf990082e.
- ^ Bongoni, R; Verkerk, R; Steenbekkers, B; Dekker, M; Stieger. "Evaluation of Different Cooking Conditions on Broccoli (Brassica oleracea var. italica) to Improve the Nutritional Value and Consumer Acceptance.". Plant foods for human nutrition. doi:10.1007/s11130-014-0420-2.
- ^ Doll, R.; Peto, R. (1981). "The causes of cancer: Quantitative estimates of avoidable risks of cancer in the United States today". Journal of the National Cancer Institute 66 (6): 1191–1308. PMID 7017215.
- ^ Willett WC (1995). "Diet, nutrition, and avoidable cancer". Environ Health Perspect 103 (Suppl 8): 165–70. PMC 1518978. PMID 8741778. doi:10.1289/ehp.95103s8165.
- ^ Carcinogens and Anticarcinogens in the Human Diet. National Academy Press. 1996. ISBN 0-309-05391-9.
- ^ a b "Heterocyclic Amines in Cooked Meats". National Cancer Institute.
- ^ a b Scientific Committee on Food (4 December 2002). "Polycyclic Aromatic Hydrocarbons – Occurrence in foods, dietary exposure and health effects" (PDF). European Commission. Retrieved 21 August 2010.
- ^ Tareke E, Rydberg P. et al. (2002). "Analysis of acrylamide, a carcinogen formed in heated foodstuffs". J. Agric. Food. Chem. 50 (17): 4998–5006. PMID 12166997. doi:10.1021/jf020302f.
- ^ Corpet DE, Yin Y, Zhang XM et al. (1995). "Colonic protein fermentation and promotion of colon carcinogenesis by thermolyzed casein". Nutr Cancer 23 (3): 271–81. PMC 2518970. PMID 7603887. doi:10.1080/01635589509514381.
- ^ Corpet DE, Stamp D, Medline A, Minkin S, Archer MC, Bruce WR (November 1990). "Promotion of colonic microadenoma growth in mice and rats fed cooked sugar or cooked casein and fat". Cancer Res. 50 (21): 6955–8. PMID 2208161.
- ^ Zhang XM, Stamp D, Minkin S et al. (July 1992). "Promotion of aberrant crypt foci and cancer in rat colon by thermolyzed protein". J. Natl. Cancer Inst. 84 (13): 1026–30. PMID 1608054. doi:10.1093/jnci/84.13.1026.
- ^ "Got Milk?" by Linda Bren. FDA Consumer. Sept–Oct 2004.
- ^ Koschinsky T, He CJ, Mitsuhashi T, Bucala R, Liu C, Buenting C, Heitmann K, Vlassara H (1997). "Orally absorbed reactive glycation products (glycotoxins): An environmental risk factor in diabetic nephropathy". Proc. Natl. Acad. Sci. U.S.A. 94 (12): 6474–9. PMC 21074. PMID 9177242. doi:10.1073/pnas.94.12.6474.
- ^ "McDonald's finally picks trans-fat-free oil". MSNBC. 30 January 2007. Retrieved 13 September 2007.
- Sources
United States Dept. of Agriculture. (Oct. 13, 2011). Safe Food Handling, Danger Zone. Retrieved from:http://www.fsis.usda.gov/factsheets/Danger_Zone/index.asp on 3/13/13.
External links