text:
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text:
There were 343,000 first-time claims filed for unemployment insurance last week, the Employment and Training Administration says. That was up from an estimated 336,000 the week before.
The increase is from what had been a 10-week low. But basically, claims have been ranging between the mid-330,000s and mid-370,000s all year. Like other employment indicators, the jobless claims figures have been signalling that job growth remains modest.
The data have also been skewed a bit in recent weeks, Bloomberg News says, by "annual auto-plant shutdowns."
Meanwhile, there's brighter news from the Census Bureau:
"New orders for manufactured durable goods in June increased $9.9 billion or 4.2 percent to $244.5 billion. ... Transportation equipment, also up four of the last five months, led the increase, $9.9 billion or 12.8 percent to $87.1 billion. This was led by nondefense aircraft and parts, which increased $6.5 billion."
Copyright 2020 NPR. To see more, visit https://www.npr.org.

subset: commoncrawl


text:
What does old man Zhaozhou have to say about the way we approach our everyday lives? How can we learn to listen to the music of our lives?
Talk given at San Francisco Zen Center's City Center October 31, 1998
This talk is available in Spanish translation. See La Música De Nuestras Vidas
We are all many persons. Some of these
people we know and others we don't—only
someone else knows them. Some of these
people we like and some of them we don't
like. Some of them we long for, and others
we want to run away from. All of this is
music; it's the music of our lives if we could
only stop to listen. Music doesn't have any
meaning; you can't explain it. Eating a meal
doesn't have any meaning either, but if
there's no eating there's no life, and if we
don't hear the music we can't dance. This is
our practice—to eat our meals and clean up;
to dance to the music of our lives, each one in
our own way, and then die when it's time.
To live this way is very simple and also very
profound. Nothing flashy is necessary. This is
like master Zhaozhou in Case 52 of the
Blue Cliff Record. Since there's
no pointer to the
case, this is my pointer. The case is called
Zhaozhou's "Asses Cross, Horses Cross."
A monk asked Zhaozhou, "For a long time,
I've heard of the stone bridge of Zhaozhou,
but now that I've come here I only see a
simple log bridge."
Zhaozhou said, "You just see the log bridge;
you don't see the stone bridge."
The monk said, "What is the stone bridge?"
Zhaozhou replied, "Asses cross, horses
This is a case about master Zhaozhou, one of
the most wonderful and beloved Zen teachers
in the tradition; a personal favorite of mine.
Throughout the Blue Cliff Record, the
Mumonkan, the Shoyoroku, everywhere in
the tradition we find stories of Zhaozhou.
And I think why he is liked so much is that he
is very simple and ordinary. He doesn't send
out firecrackers and wave flags; he doesn't
shout, doesn't beat, doesn't have beautiful
words and phrases. He just goes about his
everyday business, living his life, engaging
with people as best he can, and yet there is a
tremendous profundity in his teaching. Even
though his words were never startling, they
say of Zhaozhou that he had a light playing
around his lips when he spoke.
Zhaozhou ordained as a boy at the local
temple and when he was about 20 years old,
time to take full ordination, he heard about
master Nanquan and went to visit him. The
initial meeting between the two of them is
very well known. Nanquan was either taking
a nap or was sick when Zhaozhou went to
visit him, so he was lying down. Zhaozhou
greeted him. Nanquan said, "Where did you
come from?"—a question that they always
asked; a question like many Zen questions
which is very simple and ordinary and at the
same time very profound. "Where do you
come from?" "San Francisco." "Where?" "I
don't know." This was the kind of question
the master would ask to try to ascertain
something of the practice of a young novice
like Zhaozhou. So Nanquan asked, "Where
did you come from?" and Zhaozhou
answered, "I came from the Holy Image
Temple," which was the name of the
monastery where he had been. Nanquan said,
"Did you see the holy image?" Zhaozhou said
without any hesitation, "I didn't see the holy
image but now I see a reclining Buddha."
Nanquan was impressed with that answer and
Zhaozhou's spirit and said, "Well, do you
have a master?" Are you coming seeking a
teacher or are you coming sent by a teacher?
Zhaozhou gave a very famous answer,
something like, "Winter days are very bright,
I hope your good health continues." Maybe
some of you recognize this line. This is the
line that's spoken by shusos, head students, in
the head student entering ceremony.
Zhaozhou didn't leave the monastery for 40
years, until Nanquan's death. He was about
60 years old and felt it was time to test his
practice, to go to the graduate school of
Buddha-dharma as the monks of those days
did, traveling, going to different temples,
meeting different masters; a time-tested and
important practice of Zen. And this is how
you do it—you spend 40 years in one place
and when you gradually get the hang of that,
you go around to other places to try to
understand more. When he embarked on this
pilgrimage, Zhaozhou made the famous
saying, which I admire very much, "In this
pilgrimage if I meet an old person of 80 or 90
years, experienced in the Dharma, who needs
to learn something from me, I will teach. And
if I meet a young girl of seven years old who
has something to teach me, I will sit at her
feet and learn." This is a good attitude for life
in general.
He went 20 years pilgrimaging in that way
and when he was about 80 years old he
thought, well, I am not quite ready but I
might as well start teaching. So I think 80
years old is a good time to start. According to
legend he lived to 120 years, so he still had
40 years of teaching. Apparently, he taught
not in a remote, large mountain monastery as
many of the old Ch'an masters did but in a
town called Zhaozhou. He was master of a
Quanyin temple there. There was a famous
bridge in the town called the Bridge of
Zhaozhou, like the Golden Gate Bridge, a
famous site that tourists would go to see.
That's the bridge that figures in our case
today. Let me tell you a few little stories
about Zhaozhou just to warm you up to him. I
would like it if the result of my dharma talk
would be that everybody would feel happy to
have met Zhaozhou. That would be
Here is a very famous dialogue between
Zhaozhou and Nanquan: Zhaozhou asked
Nanquan, "What is the way?" Nanquan
replied, "Ordinary mind is the way." Ordinary
mind is the way, not a special mind, not a
special thing to do, just ordinary mind is the
way, every moment of mind is the way. This
is a problem, because if ordinary mind is
already the way, how do you practice? If
somebody says, the way is this special mind
over here, then you say, oh good, I am going
to go that way and practice. But if someone
says ordinary mind is the way, it's all there is,
how do you get there? It's so easy it's
impossible. So Zhaozhou said, "If ordinary
mind is the way, how do you approach it
then?" Nanquan replied, "If you intend to
approach it you are on the wrong track."
Zhaozhou said, "If you can't intend to go
toward it then how will you realize it?"
Nanquan said, "It's not a matter of knowing
or not knowing. To know is delusion, not to
know is stupidity. If you really attain the way,
your vision is like infinite space, free of all
limits and obstacles."
In zazen, in sesshin, our job is not to
accomplish something, but rather to release
ourselves to the music of our lives. To stop
holding onto our lives and desires and
intentions and just let ourselves fall into the
vastness of the way, of the ordinary mind
way. This way isn't outside of ourselves, or
beyond ourselves and our desires. It's right in
the mysterious middle of it. And to find that
out we need to let go. I would like to
emphasize posture and breathing, that you
make a very strong commitment to sitting up
straight and to breathing in your belly, in and
out, to being with each and every breath as
much as possible, using your posture and
breathing as your anchor point and just being
there, returning over and over again to that,
abandoning everything else. Abandoning
everything else doesn't mean you don't pay
attention to it, doesn't mean you suppress it
or dislike or like it. You just let it go. We
come back over and over again to the present
moment of our posture and breathing. And in
that way without intending anything, just by
being present, we will discover our ordinary
mind which is nothing flashy, nothing special,
just vastness throughout.
A famous case that you all know of, I am
sure, is the case of Nanquan's cat.
Apparently, in Nanquan's monastery there
was an East Hall and a West Hall. Maybe in
the East Hall the monks were always in
retreat and the West Hall housed the support
monks, who did the monastery's work. The
monks of both halls had oftentimes different
points of view and different interests, so now
they were arguing. They were arguing about a
cat. Probably the monks on the one side who
were running the monastery thought that this
cat was very good because it was killing the
mice in the kitchen. On the other side, monks
thought this cat was killing the mice and
that's against the precepts and besides, it's
peeing in the zendo. This cat had to go. So
they were arguing back and forth like this. I
have heard about things like this. Even lately,
even nearby. Anyway, somehow it all came
down to this cat. And Nanquan picked up the
cat and said, "All right, somebody better say a
true word of Zen or I'm going to cut this cat
in half, right in front of you all." Of course,
no one ever does say a true word of Zen in
these old stories, and no one did, so he cut the
cat in half. That was the end of the argument.
As it happened, Zhaozhou was not around at
the time. He was in town buying supplies or
something; maybe he was visiting a relative.
When he came back and heard what had
happened, he took off his traveling sandals
and put them on his head and walked up and
down. Nanquan said, "Oh, it's too bad that
you were not here at that time; you would
have saved that poor cat." So, that's the story.
Now, I think that the reason why he put his
sandals on his head was because it was a
custom in China to put sandals on your head
as a sign of mourning. If Zhaozhou had been
there he would have put his sandals on his
head and he would have walked up and down
expressing the fact that the cat was already
dead, even before Nanquan cut the cat in two.
Just like you and I are already dead. We think
later we'll be dead, but that's baloney.
Actually, right now in each breath we are
alive and we are dead. We don't know that
and that's why we are suffering. If the monks
in the East Hall and the monks in the West
Hall had known that, they wouldn't have
argued. Actually, every morning, every day
we should be in mourning. Every moment we
should be mourning.
Here's another story about Zhaozhou. Once
when the new students were all coming in one
by one for their interview at the beginning of
the practice period, Zhaozhou asked each one,
"Have you been here before?" And one
would say, "Yes." Zhaozhou would say, "Oh,
good, have a cup of tea." The next one would
come and Zhaozhou would say, "Have you
been here before?" "No, no, I have never
been here before, this is my first visit." "Oh,
have a cup of tea." This went on, yes, have a
cup of tea, no, have a cup of tea. The prior of
the monastery was watching all this and
getting very upset. He said, "Somebody
comes in and says no I haven't been here
before and you say go have a cup of tea and
somebody else comes and says yes I have
been here before and you tell him go have a
cup of tea. What is the meaning of this?" And
Zhaozhou said, "Prior?" And he said, "Yes?"
Zhaozhou said, "Have a cup of tea."
Once a novice said to master Zhaozhou, "I
am only newly admitted into this monastery. I
beseech you, reverence, to please teach and
guide me." Zhaozhou said, "Have you had
your breakfast yet?" The novice said, "Yes, I
have." Zhaozhou said, "Please wash your
bowls." A famous story of Zhaozhou.
There are many short answers of Zhaozhou's
that are very famous. Of course, the most
famous of all is: Once a monk asked
Zhaozhou, "Does the dog have Buddha
nature?" Zhaozhou said, "No." This is the
famous "mu" koan. It's less well known that
another time pretty soon afterward a monk
asked, "Does the dog have Buddha nature?"
and Zhaozhou said, "Yes, of course." Once
someone asked, "What is the way?" and
Zhaozhou replied, "The cypress tree in the
courtyard." Another monk asked, "Who is
Buddha?" Zhaozhou shot back, "Who are
you?" A monk asked, "What is the most
important principle of Zen?" Zhaozhou said,
"Excuse me, but I have to pee. Just imagine,
even such a trivial thing as that I have to do in
person." A wonderful teacher, Zhaozhou.
And if you think about all these stories, it's
very ordinary stuff. It's not like master
Yunmen saying, "Body exposed to the golden
wind." It's not like master Rinzai with his
shouts ringing in the ears of his student for
days on end. It's not like master Deshan with
his staff, 30 blows every day. I think master
Zhaozhou must have been very much like
Suzuki Roshi. As with Suzuki Roshi, I think
with Zhaozhou sometimes you didn't know
whether anything was going on or not.
Whether there's any Zen or not. When Rinzai
shouted at you, you might or might not have
understood, but you knew something was
going on. When Deshan reared up and
whacked you, you might not have understood,
but you knew, this is definitely Zen. But
when Zhaozhou says, "Have a cup of tea" or
"Wash your bowls," you don't really know.
Well, you might think, there is nothing going
on, he is just telling me to wash my bowls.
But I think that at the same time those who
have the eyes to see and the heart to know felt
in those simple words, as with Suzuki Roshi's
simple words, something is going on. The
secret of this kind of practice is that
Zhaozhou and Suzuki Roshi are not trying to
do anything. For them, really and truly there
is no such thing as Zen practice, or maybe
Zen practice is just a convention, just a
language. There is only one life, which means
life and death. So there is no need to make a
special point of something. But life moment
after moment on every moment has an
inexpressible depth. "I don't know" every
moment. Every moment, even the simplest,
most ordinary moment of our life, is vast. All
ordinary moments are extraordinary because
all ordinary moments are unknowable, empty
and radically impermanent, gone even before
they come. Every moment is like that, if you
look. And Zhaozhou's and Suzuki Roshi's
practice was not to think about this or marvel
at it, but simply to be fully aware of it in each
activity of life, whether they were speaking to
a student or going to the toilet or eating a
meal. So Zhaozhou is not saying anything
more than have a cup of tea. It's just a cup of
tea, but it's just a cup of tea. Wash out your
bowls is not saying anything special, there is
no trick, is there? It's just wash out your b
owls, but it's just wash out your bowls.
Everything is included. It's not conscious, it's
not intentional, it's not Buddha-dharma or
something like that. It's just naturally living
your life the way your life really is. So in
sesshin we should live like that, this is the
way to live, with no special intention, but
simply paying attention to our lives, being
there in our lives as they really are.
What prevents us from doing this? Our
enormous habit of self concern. Every
moment, how am I doing; is this good or bad;
this is right or wrong; look at him, look at her,
look at them, look at us; why is this that way;
I want that this way; that was good then, what
about now? We are full of self concern, we
don't want to adjust, we don't want to enter
the vastness of this moment. So we have to let
go of our self-clinging mind, and see that.
Zhaozhou is there, Suzuki Roshi is there. So
you don't have to do anything; you just have
to undo something, come back moment after
moment, as an anchor to the fundamental
thought of your being embodied, of your
being in the posture of your breathing.
Finally I get around to the case! The case
says: A monk asked Zhaozhou, "For a long
time I've heard of a stone bridge of
Zhaozhou. But now that I've come here I just
see a simple log bridge." It was the famous
stone bridge, of course. But also, when the
monk is speaking of the stone bridge he is
also speaking about Zhaozhou himself. I
came all this way to see a famous master of
Ch'an and I see you? This is how we know
that Zhaozhou was not an impressive guy. If
you are a monk walking 200 or 300 miles
with your little straw sandals to get to see the
storied master Zhaozhou, you are expecting
something. And you arrive; here is this guy.
Not much to him. This is how the Ch'an
monks of old were. They were very present
and forthright and they called a spade a
spade. "You know you're not too impressive.
I came all this way and heard all this stuff
about you; there's not much here, is there?"
Imagine, if you were Zhaozhou. How would
you feel? What would you say? Zhaozhou
said, "Oh, you see a log bridge"—just a log
bridge, no important Zen master here. It was
okay with him that he wasn't much. But
that's only half of what he said. If that's all he
said then he would be clinging to being
nothing special. He added, "—you don't see a
stone bridge." This is true for us, too. There is
not much to us, just a log bridge. But do you
see the stone bridge in your own life?
Zhaozhou said yes, you're right, just a log
bridge, but you don't see a stone bridge. Too
bad, not for me; too bad for you. I think the
monk heard the master and he suddenly lost
his arrogance and asked in all humility,
"What is the stone bridge of Zhaozhou?"
Zhaozhou said, "Horses cross, asses cross."
Our attachment, our stupidity, our
enlightenment, our heroism, our cowardice,
our confusion, clarity, compassion,
selfishness, all of that goes across the famous
stone bridge of Zen and arrives safely on the
other side. It is a bridge; it is a crossing point.
In and of itself it's nowhere, just a bridge.
You are alive and then you're not, and that's
it. It's so easy to forget that this is the case.
It's very easy to forget. If you walk across the
room in your house from one door knob to
the next, and at one door knob you vow that
between the time you walk from this door
knob to the other you will stay with your
practice, you will not be able to do it. By the
time you get to that other door knob, you
forgot already. This is the human mind. It's
unbelievable when you think about it. It's an
absolute marvel. And think of the centuries
and generations that went into that stupidity.
It's truly a marvel. This is the mystery, this is
the music of humanity, unbelievable.
We need to resort to drastic measures. It's a
shame. Just so that we can remember a little
bit more often the simple fact that we are
alive right now. It's a total situation. And it's
never going to happen again. We should
dance through sesshin with that spirit, trying
to pay attention, that's all, to each breath in
and each breath out, paying attention to eating
and serving, bowing, cleaning, resting,
walking, sleeping, changing clothes, coming
back over and over again to where you are.
And letting go of everything. Don't wish for
anything, don't intend anything, just dive into
the ocean of Dharma. The most important
thing is that the spirit, the feeling, with which
you do all this is a feeling of kindness. It's
very important that you have a feeling of
kindness and lightness in the doing of this.
Because your tricky mind will try to make
this into another form of self-clinging, and the
antidote to that is simple kindness. Just being
kind, to yourself, and to everyone practicing
together with you, not only in the room, in the
sesshin, but also in the surrounding sangha
and everyone everywhere else.
Please do make your best effort to practice in
the way that I am encouraging you to
practice. Don't try to do anything; be gentle
and kind with yourselves and every moment
let go. In the end this is the only way to find
peace, to let go of suffering, and it's the only
way that we will ever truly be able to benefit
others. Let's help each other in that effort.


text:
- Product ID:
TLJ792 - Product Name
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text:
Bryanna Clark Grogan's Vegan Feast Kitchen/ 21st Century Table: The kitchen journal of a vegan food writer.. I'm on Facebook and Twitter (see links in sidebar at right).
Tuesday, May 27, 2008
UPDATES, January 2020: See this post about straining the milk; and this one.
Also, if you are looking for a soymilk maker, look for a filterless machine-- see 2020 reviews of filterless machines here and here. Filterless machines are so much easier to clean and some can make a thicker soymilk, with more beans, and NO burning!
The machines I use (the SoyQuick pictured below) is, unfortunately, not produced any longer. (You may be able to find a good deal on an un-used or gently-used SoyQuick machine on ebay or other similar sites.)
I have revised my recipe for soymilk using the filterless machine. Because you can use a larger amount of beans without burning the milk, you can make ultra-creamy soymilk with this new Soyquick machine. Even with the extra beans (organic), it's still costs UNDER $1 a quart!
I developed a new soymilk recipe that makes non-beany soymilk (using ordinary soybeans) that is creamy and silky-smooth and tastes great! DH, who previously did not really like homemade soymilk as a beverage, is now converted!
For each batch, use a total of 6 oz., or about 165 g, of dried soybeans, which have been soaked thoroughly (I soak them overnight-- or even for up to 3 days-- in large screw-top jars with water up to the bottom of the neck of the jar), and, if you like, the skins removed (see information below-- this is an easy but important step to improve the flavor of the finished product), PLUS 3 tablespoons of rolled oats, which add a creamy texture.
NOTE: You don't have to follow the intructions in the following section if you use Laura soybeans, which apparently have a less "beany" flavor. This is what I have been told-- I haven't tried them myself because they are not available in Canada, as far as I am aware. Link to order Laura Soybeans (USA) (non-GMO)-- they are a pretty good price.
BEFORE MAKING THE SOYMILK, I prefer to rub off most of the skins of the soybeans-- this neutrilizes the "beany" taste. ( The skins contain some of the bitter flavours and also some inhibiting enzymes, so removing the skins can positively affect the taste, while some "gas forming" or "digestion inhibiting" compounds may be reduced or eliminated.)
This procedure isn't as arduous as it sounds. Place the drained, soaked soybeans in a deep bowl in the sink. Cover with boiling water and let sit until it cools off to just warm. This helps loosen the skins. Remove the skins (or husks) by rubbing the soaked soybeans (still in the soaking water) between your hands with a back and forth motion. Stir the beans in a circular motion. The skins will float to the top and you can float them away while you drain off the water, leaving the beans behind. You need to do this a few times (adding more water each time) until most of the skins have come off (leaving a few behind is okay). (PS: To conserve water, you can drain the soaking water into another bowl and reuse it each time you float away more skins. See instructions and ideas at end of this post.)
The skins are great for your compost, BTW, and the okara (the soy pulp left over from squeezing out the milk) can be used in recipes. Check this blog's Recipe Link page for okara recipes, or use the search box on the main page using the word "okara". In addition, you can do a search in whatever search engine you use for "okara recipes"-- there are actually quite a few out there, such as Susan Voisin's vegan Okara "Crab" cakes or my Okara Waffles. There are some great okara recipes here, too!
Okara is full of fiber-- both soluble and non-soluble-- for one thing. It also contains some protein, calcium, iron and B vitamins. If you want to save it to use later, you can freeze it or dehydrate it
***NOTE: Do read the comments below-- lots of interesting and helpful information!
Now, follow the directions for your machine to make the soymilk.
Straining your soymilk:I like my milk smooth, so I want it strained well. Gold coffee filters, which is often recommended, are very slow and tedious. The mesh strainer that comes with many machines is just not fine enough for me and doesn't hold much at a time, so I gave up on that. Consequently, I use a metal "Chinois", or a conical strainer, to strain my soymilk with ease. (These are sometimes called "China caps", or a "8-inch Extra Fine Mesh Bouillon Strainer".) It has large capacity, is made of stainless steel and has extra fine mesh. If you do buy a conical strainer, opt for extra-fine mesh, NOT perforated steel. In Canada, you can buy this from amazon here. In the USA, you can order it from here.
**For extra-smooth milk, I also line the strainer with a fine mesh "jelly bag" or nut milk bag, which fits inside the strainer and can be secured by folding the top edge over the edge of the strainer. The string at the top of the bag can be secured by attaching it to the hook at the top of the metal strainer, across from the handle. Then your pulp can be pressed with the bottom of a jar or some sort of pestle (it will be too hot to squeeze by hand). These bags are easily available in cookware shops, online, and even in large supermarkets.
To flavor each batch after straining, use 1/2 teaspoon salt and 1-2 tablespoons organic sugar or sweetener of choice.
Note: Soymilk is naturally very low in sodium and sugars, which is why they are added to commercial soymilk. Dairy milk is naturally high in both—a taste most of us are used to, so most people prefer a little flavoring. Some people like to add vanilla, but I don't like the flavor of vanilla in my tea and cereal, etc..
This photo shows the blade-protector, which is a cinch to clean-- no more filter clogging!
EXTRA: If you make your own soymilk and/or tofu and you are having water problems, here are some ideas to conserve water during the very water-intensive process:
You can use the same 2 quarts or so of water to:
a.) float the skins off the soybeans;
b.) scald your equipment;
c.) wash your equipment after making the soymilk;and d.) water your plants or garden!
While rubbing the skins off of the beans before making the soymilk (removing the skins results in a product with a less "beany" taste), strain the water in which you are floating off the skins through a sieve into a pot or bowl each time. Re-use the same water for each round of rubbing off and floating off the skins and save the water after the last round. (NOTE: I have found that the age of the soybeans makes a difference in terms of removing the skins. For older, more shrunken soybeans, it takes me about 7 minutes to remove the skins; for nice plump newer soybeans it takes only about 3 minutes. I soak them in the refrigerator first for a few days. Freezing the soaked beans also helps the skins come off more easily.)
Now you can boil that same strained rinsing water and use it to scald your equipment in a basin. After making your soymilk, you can re-use the same water (in a washing basin and reheated) to wash out your straining cloth and clean and rinse your soymilk-making equipment. If you use dish soap, use a biodegradable one. You can then use this washing and rinsing water to water your plants or garden, or even flush your toilet, if water is very scarce.
Finished soymilk ready for the refrigerator.
55 comments:
- Speedwell said...
Hello, Bryanna. I'm confused about something you posted here. To the best of my knowledge, "one regular measuring cup" is 8 ounces. 6 ounces is a "rice cooker measure," or 3/4 standard measuring cup. Am i missing something?
- Tue May 27, 08:21:00 PM PDT
- Bryanna Clark Grogan said...
Speedwell, 1 cup is indeed 8 oz. liquid, but I weighed out 1 cup of dry soybeans on a very accurate food scale, and it was 6 oz. Actually, I should say a "scant cup", as a full cup is about 6.5 oz, according to
where you find the type of food you are measuring, and then convert it from a cup to oz. - Tue May 27, 09:00:00 PM PDT
- Speedwell said...
OK, I understand. I work with engineers and it's not easy for me to think of a cup as a unit of weight, but it works well enough for soybeans and is a great tip. Thanks!
- Tue May 27, 09:35:00 PM PDT
Oh,edamame! Tofu! soymilk!(Tonyu)Sushi!I am interested in much cooking that food culture and you of your country make.And I support your site. If there is time, please come in my site. From Japan
http://food-soybean.blogspot.com/ - Wed May 28, 07:54:00 AM PDT
- julie hasson said...
Love the new machine Bryanna! And the soymilk looks great.
- Wed May 28, 10:49:00 AM PDT
- shanna said...
thanks for this review & updated recipe.
i'm confused by their copy on the site though. the soy yogurt section on the page you link to says "This is a totally-vegan, live-culture, almost dairy-free alternative to dairy milk yogurt." how can it be "totally vegan" if it's only "almost dairy free"? - Wed May 28, 11:31:00 AM PDT
- Bryanna Clark Grogan said...
Shanna-- I didn't write that copy and I update my information more often than they do. I will ask them to clarify this.
Please go to this link on the yogurt-making page of my website:
Part of it reads:
"The product info for Bionic-Ferment states:
"First time used in Soya and Rice milk Vital ferment yogurt has "trace of milk". Not non-dairy.
After transfer vital-ferment yogurt and L+ should be non-dairy. Depending on allergy sensitivity second transfer might be needed before consumed."
My comment: It seems difficult to find a yogurt starter (as a retail customer, anyway) that is not GROWN on dairy. (But the pure cultures [like Bio-Ferment] are NOT mixed with powdered milk, as some starters are-- Yogourmet, Donvier, and Yogo-Cuisine dried cultures, for instance.)
However, when it is used with soymilk, and then used again, in my opinion, the traces would be so microscopic that they would not be enough to exacerbate an allergy."
I also state that Nancy's Cultured Soy and Whole Soy yogurts claim to use "live vegan cultures", so they can be used as yogurt starters, too. - Wed May 28, 12:10:00 PM PDT
- shanna said...
oops--yes, i didn't mean to sound as if i thought you'd written it. i just thought you might understand it better. very helpful. thanks!
- Wed May 28, 01:11:00 PM PDT
Hi Bryanna, I also just got myself a new soymilk maker (Veganstar) which I'm very satisfied with. Just curious, why is it you advice not to use soymilk with oats for yogurt?
- Thu May 29, 02:21:00 PM PDT
- Bryanna Clark Grogan said...
I haven't heard of that one! I'm just not sure the new recipe will work, Søren, because I have only used pure soymilk in yogurt myself, so far. I have to experiment with it before I recommend it. I have not had good luck with grain milks and yogurt. It would probably be okay, but, as I say, I don't want to recommend it until I try it. if it works, I'll chnage my advice1
- Thu May 29, 04:26:00 PM PDT
- spiceislandvegan said...
Is there no okara at all? I don't understand. I went to the website and the video didn't show the process. The soy beans are all ground up till very very fine and no leftover okara? That's why there is no filter?
Debbie - Thu May 29, 04:37:00 PM PDT
- spiceislandvegan said...
It's funny that I have containers exactly like what you have for soy milk making. I haven't made soy milk for a long long time although I have the machine(older). I just don't have the time and we just buy SILK from the store or TJ's. Maybe when I retire later, they'll come up with new new new new improved soy milk maker (another 8 years?) :-) I'd rather make seitans with my available time right now.
Debbie - Thu May 29, 04:45:00 PM PDT
- aimee said...
Thanks for the review, Bryanna. Do you know if this machine will make rice milk, as well? I've been looking for a soymilk machine, but was hesitant to get the Soybella as I've heard so many complaints about cleaning it! This sounds like a great alternative!
Aimee - Thu May 29, 04:50:00 PM PDT
- Bryanna Clark Grogan said...
Debbie, yes, there is okara! You just strain the milk and the okara is left behind, as usual. (I still strain it through a cloth and squeeze it.)
Aimee, this machine is supposed to be especially suited to all sorts of grain and nut milks, though I haven't tried them. - Thu May 29, 05:25:00 PM PDT
- Rio said...
Hm, that sounds like a good idea. Thanks for reviewing it, I was looking at their website and could not find much info on how it works. I have their other model and am wondering if I could just put the beans into the jug and leave off the filter cup to "copy" the new model. I'm aware the "blades" would be exposed. How does that work in the new machine anyway, how can it grind the beans properly with the protector on.
Thank you Ruth - Fri May 30, 09:03:00 AM PDT
- Bryanna Clark Grogan said...
rzaugg-- please don't try that! I accidentally left the blade protector off earlier this week and it made weird noise and soymilk was starting to com out a little on the top! I unplugged it and added the blade protector, and all was well. There is no bottom on the blade protector, so the beans get drawn up into the "vortex", I guess. But the blade protector seems to keep everything fronm spurting out.
- Fri May 30, 11:44:00 AM PDT
- Speedwell said...
Bryanna, this machine looks exactly like the JoYoung model CTS-1048. The Chinese company is one of the largest makers of soy milk makers in the world, and I'd be willing to bet that SoyQuick licenses from them.
A good picture of the JoYoung machine is here: http://bigcrazystore.com/pro806245.html It appears to have all the same functions as the SoyQuick machine does, but it does not have a 7-year warranty. The tradeoff is that the JoYoung machine costs less than half as much as the SoyQuick machine (89.99 with free shipping was the lowest I found).
I have ordered the next model larger, the CTS-1038. It is also filterless and has the same functionality, but it has a larger capacity. It was actually the same price as the CTS-1048. I'll write and let you know whether it is works well and is sound. - Sat May 31, 10:08:00 PM PDT
- Bryanna Clark Grogan said...
Well, I hope it works out for you, Speedwell, but I'd rather deal with a company that I know is reliable, and have the 7-year warranty (3-year full warranty, and 4-year pro-rated), plus 90 day undconditional return guarantee, instead of 1 year (parts and service only), and 30 day return policy.
The ads for the 1048 and one you ordered say: "The CTS-1038 is only available for individual order for a limited time only! Buy one today, before this deal ends!" What's that all about?
Also, though the large size looks tempting, I don't see where it says the 1038 is filterless...?? - Sun Jun 01, 10:38:00 AM PDT
- Speedwell said...
Hi, Bryanna. I'm sorry to have drawn your fire... I thought I was helping people who, like me, could not see spending that much when they could get it for less. For me, it made the difference between buying one and not buying one.
I did not (and would not) actually buy from that site. I ordered from a different, Chinese-language, site recommended by a friend who has bought from (and returned to) them and who says they are reliable and ethical. I just linked to the other site because it was mostly in English and had a good picture of the machine. Readers must decide for themselves if a given Internet seller is a good risk.
I understand you'd rather pay nearly a hundred dollars more for the feeling of safety you get from a new-car warranty for a kitchen gadget, but the inflated price really puts quite it out of reach of many of us. The tradeoff is acceptable to me. - Sun Jun 01, 03:12:00 PM PDT
- Bryanna Clark Grogan said...
Speedwell, I don't have any investment, emotional or otherwise, in this company! I hope it's a good machine for you!
Please do not think I was upset! I'm sorry if it sounded like that! I was merely explaining my viewopoint on it. Having had difficulty getting various electronic articles repaired in the past, knowing that the company I deal with is reliable (and it happens to be not far from me, as well!) is worth it to me! I think I save money in the long run. But that's just my opinion.
BTW, is the larger machine filterless? - Sun Jun 01, 05:56:00 PM PDT
- Speedwell said...
BTW, is the larger machine filterless?
Gee whiz, am I glad you asked. I was pretty sure it was, but I could not re-find the website I found the information on. The filterless shield with the big holes is referred to as a "Laffer Net" or "Lafayre Net" (different websites, different spellings). The 2.4 liter machine is claimed to have all of the functionality of the smaller machine, but it does not explicitly say it is filterless.
I called the merchant to ask, but their English and my Chinese were not quite up to the job. I was able to get them to send me the smaller one instead of the larger one, though, so I will let you know what kind of quality I let myself in for, :) - Tue Jun 03, 05:47:00 PM PDT
- Speedwell said...
Success! Will write with details and a new way to remove even more beany taste from soaked beans...
- Thu Jun 05, 08:16:00 PM PDT
Hey Speedwell,
How did that Soymilk maker work out, I have been considering buying the exact same model. I can justify paying twice as much for a warm squishy feeling of security personally! - Thu Jun 19, 12:39:00 AM PDT
WOW Bryanna Clark Gorgan, I knew when I got to this site that your name sounded familiar- after an Amazon.com search it clicked!
I LOVE your cookbooks, especially Authentic Chinese Cooking- it is my primary reference in the Kitchen- I literally cook from it about 3 times a week as my primary cuisine is Chinese food and your book is the only vegan cookbook that I know of! (I also wrote a very good review for it on amazon.com)!! PLEASE publish a follow-up volume to it!!!!
Nonna's Italian Kitchen is actually one of the next on my list, I can't wait to try the recipes in it.
Sorry to sound like a one man fan club here but I really love your cookbooks and was pleasantly surprised to realized that I accidentally stumbled upon your blog! - Thu Jun 19, 12:50:00 AM PDT
- Bryanna Clark Grogan said...
Thanks, Ryan! I hope you enjoy perusing the blog!
Anonymous (from the post Thursday, June 19, 2008 12:39:00 AM), you are a guest on this blog, and I expect people to "speak" to me here as they would to my face. I do not make any money from this blog, nor do I get paid bt vegsource for moderating my forum, and I do not make enough to live on from my writing and other work. And, FYI, we cooks who present at vegetarian conferences get our travel expenses paid for and usually our accomodation, but we usually don't get paid for our work. I work partime in a library for a regular paycheck, and I don't have a wealthy husband to support me, either! I buy my appliances carefully and I try to use them well and for a long time.
So, I don't appreciate your sarcastic, judgemental "warm squishy feeling of security personally!" remark. If you have a problem with my opinion, then do say so in a polite and respectful way, as I believe Speedwell and I did with eachother. Grown-ups can agree to disagree and still be friendly! - Thu Jun 19, 08:15:00 AM PDT
- Michael said...
I do apologize, the comment was in no way directed toward you or your posts, it was directed toward SoyQuick. I don't trust big companies, especially ones that seem to gouge prices. Two companies are offering what seem to be identical products, one of them is $90 and the other is $180. This sort of thing causes me cynicism. Some authors appear to be bought out by these companies, I honestly did not get this sense with you looking at this blog- your not pushy about it, you are just offering an opinion.
You are definitely right, I am sarcastic, but I would avoid the term judgmental, cynical is more like it, but I think i have reason to be, walk into any coffee shop these days and 9 time out of 10 they will try to sell you something you don't want. Same with Staples stores and Best Buy- "buy our protection plan..." (warm squishy). I am at a point in life where I feel as though the only reason that complete strangers are nice to each other is because they want something from each other. What happened to the idea of community? Has it been replaced with the terms- "Void where prohibited, see store for details, actual product may different from that displayed..."
Again, I do apologize, I meant absolutely no disrespect, and was not even thinking about your particular comments when i posted that- I was thinking about the subject.
In the end, were are here for the same reason- good health and ethical eating. I can't help but respect that. Please accept my apology.
P.S. The reason I used annonimous before is because I don't have any google accounts or anything like that, and I didn't know about that open id thing. It had nothing to do with not speaking to you directly- believe me, I am always willing to open my mouth and take credit for it! - Thu Jun 19, 10:09:00 PM PDT
- Michael said...
Well, I should say I didn't have any google accounts, I set one up so that I could apologize to you
- Thu Jun 19, 10:11:00 PM PDT
- Bryanna Clark Grogan said...
I appreciate your apology, Michael, and your taking the time to register in order to post.
However, please be assured that Kitchen's Best, which sells Soyquick is NOT a large company, and certainly not on par with Satples or Best Buy!! They are actually located in the town of Nanaimo, here on Vancouver Island, and I have personally met the owner. He is really dedicated to improving the quality of their products, and I have heard nothing but good things about their service. That is another reason I buy from them.
Here is some of what he wrote to me:
"Although similar, the machines are the lower quality version that was introduced for the Asian Market overseas many months ago, It took us over 6 months of continuous development to get the product right for the market.
The milk making program cycles are not the same; Program interface is different; SoyQuick has an exclusive multi-grain program.
SoyQuick has an exclusively "Grind Right Technology" proprietary to Kitchen's Best Manufacturing Group Ltd.
Circuit boards, program control pads and electronics are 100% different and are brand new technology.
Rubber feet on the bottom of the model references is the lower quality Chinese machines, they are made from a cheaper material and stick to counter surfaces when you try to lift the machine.
Chinese version of the machine does not have individual serial numbers for quality control.
Chinese version of the machine dose not have proper lock washers to ensure the heater element does not come loose and then you need to send it back for repairs.
No electrical certifications on the machines you referenced.
If your machine breaks once out of warranty in 7 years, then the customer is actually paying more as they will need to order 2 machines in the same warranty period of SoyQuick.
The company [that manufactures the Soyquick] is very ethical, plus the customer service and product support is excellent.
I like to deal with ethical companies who work hard for their customers." - Fri Jun 20, 11:24:00 AM PDT
- Michael said...
Well, it does sound as though I stand corrected. I did out of curiosity contact Jo Young, the other company and did confirm that they are not the same unit and are produced at different manufacturing sites.
- Fri Jun 20, 09:38:00 PM PDT
- Unknown said...
I contacted bigcrazystore.com today and asked them if the CTS-1038 which was the larger size machine was also filterless, and the gentleman said no, that it is the older model that has the filter head.
- Fri Jun 20, 10:14:00 PM PDT
- Speedwell said...
Michael and Nancy, I'm glad you did the checking. I'm still very happy with my purchase, and even knowing what you told us here, I'd consider the tradeoff to be acceptable. I am careful with my appliances, like Bryanna is, and for many of the same reasons, and I'm handy with tools, so I am not afraid of the "lock washer" issue (I don't perceive any weakness in that area on my particular machine, by the way). The Kitchen's Best rep was not strictly correct when he said the multi-grain option is exclusive to the SoyQuick; the "Nutrition" option on the Joyoung machine is specifically designed for the processing of mixed beans/grains (and works well for that purpose). It's my understanding that machines without electrical certifications are illegal to sell in the US, and my machine was shipped to me from Utah, not from Hong Kong.
By the time my machine gives out, it's entirely likely some newer, better technology will have been developed, anyway. (I have tremendous faith in the transformative power of engineering, LOL.) But I have no reason to believe that my machine won't last as long as or longer than an average Soyquick.
OK, anyway... I promised a tip for removing or reducing the beany taste in soaked soybeans! Here it is:
The chemical compounds responsible for the acrid beany flavor form when beans are exposed to oxygen, so the first part of the tip is to make sure your beans are covered with water every minute until you are ready to use them.
Scientific studies show that heating hulled beans to 180 degrees (old-fashioned Fahrenheit degrees, or about the temperature of water for tea) breaks down the bad-tasting compounds. Commercial soymilk manufacturers heat their beans before grinding. The Joyoung (and I would guess the SoyQuick) machines heat the water with the beans in it before grinding them, but it's more effective to heat them yourself. A couple minutes in the microwave will do the trick. Heat in one-minute intervals until the beans feel like tea water (they'll start to feel hot instead of warm). Do not overdo it. You'll notice the smell of the beans will change and become more milky and less sour.
Immediately dump the beans into the cooking pitcher (or filter or Vita-Mix, according to the instructions for whatever you're using), and process in the normal way. - Sat Jun 21, 01:36:00 AM PDT
- Michael said...
Thank you for the suggestion SpeedWell. I'll be buying my machine soon and can't wait to try it out. I am actually a lacto-ovo-vegetarian(well, I suppose just lacto as I eat eggs extremely rarely- really just in making bread and pasta noodles but I am phasing that out as well) who wants to move into strict veganism, but the one major thing that holds me back is the dairy. Much of my cooking involves dairy and I am completely addicted to milk based espresso drinks and half and half in my coffee. Once I buy the machine I'll have no more excuses!
Personally, I prefer soymilk over dairy just on taste alone, but buy dairy based on price (I used to make soymilk and tofu the old fashioned way but it takes so dang long and I end up burning my hands every time!).
I'm really excited about exploring what can be done with soy milk and actually was perusing the bookstore the other day and came across Bryanna's dairy free book and saw a recipe for making Soy based cream using silken tofu and coconut milk (I'll be buying the book next payday by the way, it looks very comprehensive, mad props to you Bryanna!).
If you have any other Jedi Soymilk maker tricks, I'd love to hear them, I'll share mine as well once I can join the SoyMilk maker owners club next month!
Ah, as a last thought, have you tried making rice or almond milks with it yet? - Sat Jun 21, 02:09:00 AM PDT
- Speedwell said...
Going to try a batch of horchata using jasmine rice this afternoon. I have no reason to believe it won't work fine. I just need to figure out the correct proportions.
We could really use a forum for all this, eh? - Sat Jun 21, 12:03:00 PM PDT
- Michael said...
- Sat Jun 21, 03:06:00 PM PDT
- Philosopher Dog said...
I found this article helpful. Thanx for posting. Based on it, I decided to update my 8 year old SoyQuick and have ordered the new model. My old SoyQuick served me very well. I'm sure it saved me thousands of dollars over the years. I hesitated buying it at first because I thought I would never use it, but it's easier than carrying soya from the store. It's simply the most useful device in my kitchen. My main problem with it was the filter took so long to clean and it didn't really filter well enough anyway. So, filterless is definitely the way to go. I'm very impressed by the company. Their machines are simply the best on the market. I would avoid cheap Chinese knockoffs, with their inferior components and shoddy fly by night outlets. Penny wise and pound foolish, I say. One of these machines will last a lifetime. It's more than worth the price. Also, I wanted to say that I personally have never had a problem with a "beany" taste. If you've been drinking commercial soya milk, this purer soya will take a bit of adjusting to, and you may need, initially, to sweeten it and salt it, but then you can reduce these additives as you get used to it and come to enjoy its particular flavour, which, though it might not taste exactly like the adulterated and highly processed stuff, does have a very pleasant taste. Soon you will come to appreciate the earthy, wonderful taste of pure soya and you will not need to fuss with removing this, adding that, heating this and cooling that. You will be free to worry about something else! Give yourself a chance to adjust. Try it and you'll see what I mean. You may even find the commercial stuff hard to gag down after a while. :)
- Mon Jul 07, 06:06:00 AM PDT
- Philosopher Dog said...
I meant to add that I simply use the okara in my morning porridge, which consists of steel cut oats and amaranth (equal parts). Okara is the most nutritional part and I find it both tastes pleasant and gives me enough energy when mixed in the cereal in the morning that I often don't have to eat until 2 or 3! Once you get over your initial aversion it's quite amazing. I tried baking it, etc. but I found this method to be surprisingly good. For those who don't have the money to buy the machine think about all the money you'll save in food if you eat the whole soya bean like this! You'll be able to buy 10 machines over the years in money saved.
- Mon Jul 07, 06:21:00 AM PDT
I purchased a couple of Jo Young soy milk makers, several years ago, and have been satisfied. The quality of the soy milk makers is just fine, though I don't have one of the more expensive brands to compare to.
I bought from BigCrazyStore.com, which I agree looks like a fly-by-night operation. They claim the offer is for a "limited time only" but that's just the way they do their sales pitch, I guess. Like I said, they have been around for at least three years and the site looks pretty much the same as it did back then. - Fri Jun 19, 08:42:00 PM PDT
I have just started making my own milks (I have the 930P), and was wondering if I soak several batches of soybeans at a time, do you think it would be OK to freeze the soaked beans until use? Also thinking about doing the same for soaked almonds. Any ideas?
Also, any tips for removing the soybean husks? Mine (Laura beans from Chambers farm), didn't come off easily.
Thanks! - Tue Feb 09, 11:20:00 AM PST
- Bryanna Clark Grogan said...
Lisa, yes, you can freeze the soaked soybenas-- I've done it myself. Almonds, I don't know, but I don't see why not.
I forgot to add to this post that you don't have to remove the skins from Laura beans-- at least, that's what I've been told. (I can't get them in Canada.) I mention that on my saoymilk making page, but will now add that to this post. - Tue Feb 09, 11:54:00 AM PST
- Philosopher Dog said...
I was going to say that I always soak a couple of rounds of beans. No need to freeze. They'll keep for a good while in the fridge. You can always rinse them if you're storing for extended periods. I've never bothered removing the skins. It's only really necessary if you're making tempeh.
- Tue Feb 09, 01:24:00 PM PST
- Bryanna Clark Grogan said...
Philosopher Dog-- I, too, keep some beans soaking in my refrigerator most of the time, but only for about a week. I find that they start fermenting a little if you leave them too long.
I simply prefer the taste of soymilk made with skinned soybeans-- to me, it is a cleaner, less bitter, and definitely less beany flavor. So, to each his/her own! - Tue Feb 09, 01:35:00 PM PST
Thank you Bryanna. My first batch turned out TERRIBLE. It tasted beany, had a bitter aftertaste, and by the next day after making had a bad smell. I'm not sure, but maybe (1) I didn't refrigerate the beans while soaking (2) I placed the milk HOT into PLASTIC pitchers (soy and almond). I have since gotten glass pitchers and re-made the almond, which is good. Haven't remade soy yet.
I've been doing a lot more research. There is a really good website by the University of Illinois for soybean information here. Regarding the beany flavor, they say "Soybeans are blanched before cooking to destroy lipoxygenase, an enzyme that can lead to a beany off-flavor. Instead of blanching, the beans may be soaked in water for 8 hours or overnight before cooking to shorten the cooking time, but in this case lipoxygenase will be activated and the cooked soybeans will have a more 'beany' flavor. If the beans are soaked for more than 8 hours, be sure to refrigerate them so they do not begin to ferment."
Blanching the beans: "Blanch the beans twice: Bring 4 cups (1 liter) of water to a boil on the stove. Add 1 pinch of baking soda. Drop the whole soybeans directly into the boiling water and blanch for 5 minutes. Drain and rinse the beans with hot water. Repeat this process so that the beans are blanched twice."
I will try this with my next batch. For efficiency, I'm hoping that I can blanch a large number of beans, separate them into batches and freeze, then remove and soak overnight before making milk.
I'll get this right yet! - Thu Feb 11, 08:33:00 AM PST
- Philosopher Dog said...
Hi Lisa,
I've been making soya in this machine for more than a decade (I had the earlier model). There is absolutely no need to blanch the beans. The machine takes care of everything. Simply soak some good organic soya beans for 8 hours. Rinse them very well. Throw them in the machine with some filtered water and hit the button. Refrigerate soon after. If you dislike the taste then add sweetener and a bit of salt to the finished product. You can also try adding a couple of table spoons of uncooked brown rice to the whole beans (soak them too). If you're used to commercial soya milk this may taste a bit different, but you will get used to the taste and love it. You have to give it a chance. Try the brown rice and a bit of sweetener. It's really not complicated or a big mystery. I make it every day this way and have been doing so for a decade. No need to fuss with the beans, remove skins, blanch, etc. You will soon give up if you have to spend this kind of time and energy. The whole point of the machine is that there's one button. Nothing to do except rinse the soaked beans and strain the okara once done. - Thu Feb 11, 08:57:00 AM PST
- Philosopher Dog said...
Concerning removing the skins of the beans. It's a personal preference. If you have the time then go for it. I personally think it's a lot of trouble to remove the skins and very little difference in taste. I guess we're used to removing the skins on everything: apples, potatoes, carrots, etc. Personally I leave the skins on. It's often where most of the nutrition and fibre is found. In terms of soaking beans: I put two 500 ml jars on at a time. I soak them until they get that little bit of foam on the top and then put them in the fridge; this time varies depending on the time of year. I never have to worry about them fermenting because I use them up quickly. As soon as I make the last batch I start the soak again. I'm drinking about 3-4 1.5 litre containers a week between two people. We also eat most of the okara mixed in our morning cereal. It's the best part nutritionally speaking. I have even stir fried it Japanese style. It's rather nice once you get past your aversion.
- Thu Feb 11, 09:07:00 AM PST
- Bryanna Clark Grogan said...
lisa, I agree with philosopher dog about the blanching-- sounds like way too much work to me! Try getting rid of the skins, or using Laura beans (if you live in the States) instead, and refrigerate the beans while soaking. I agree definitely that a little organic sugar and a bit of salt (see my recipe for amounts) is necessary-- dairy milk contains natural sugar and salt, which soy does not.
I make soymilk twice a week and there's no need to get so complicated-- really!
Read through my soymaking page carefully-- there is alot of info sprinkled here and there.
I scald everything with boiling water before making the soymilk (not the container with the machine, though) and I place some plastic wrap over the top of my glass container before screwing the lid on. This helps avoid souring. (However, sour soymilk can be used in baking and in smoothies.) - Thu Feb 11, 09:13:00 AM PST
Thanks for the encouragement, guys! I'm an engineer and a bit OCD, so I do have a tendency to over-think things. :) I really appreciate the community support!
I am using Laura beans from Chambers. I made a new batch today from soaked, then blanched beans. Didn't even try to remove skins. Strangely, I got almost no okara this time. Cooling and storing in GLASS this time. So far a better batch than last time. I will dispense with the blanching process if I can, for sure!!!
I only add a little vanilla and salt (I am used to plain, unsweetened soy milk, albeit commercial).
My real worry was that the first batch smelled and tasted AWFUL. Like, make-you-ill, send-you-retching-to-the-ER kind of awful. (OK, maybe not THAT bad, but it isn't just that I'm not used to plain soymilk.)
So, I will soldier on, and get this process down. All your help is appreciated. I'm committed. After all, I have 13 pounds of soybeans to work with. ;) - Thu Feb 11, 03:40:00 PM PST
- Philosopher Dog said...
I use a heaping scope of beans. The only thing I can think of with the bad smell is that the beans weren't well rinsed and might have been fermenting. It's definitely not normal. I yield about 3/4 of a 500 ml jar of okara from a heaping cup of raw beans. I always fill mine to the high line. You can also use a bit of oatmeal (steel cut is best) if you're not good with the taste. No need to soak the oats. It's very easy once you get going with it. The hardest part is straining the okara. I found that at first I was very concerned about the taste. But that drops away once you make enough of it and start to appreciate the taste of pure soy milk; it's actually rather delightful and complex. If you buy Chinese soy milk in Chinatown it tastes far beanier than this stuff and the Chinese have been drinking it happily for millennia. That's the stuff that most tofu is made from. Too much fussing will mean you won't be able to do this in the long run and you will find it more convenient to just pick up commercial stuff. Anyhow, I recall fussing when I first started with this. I wanted the commercial taste and texture. But this passed in time.
- Thu Feb 11, 04:08:00 PM PST
- Cheryl said...
I have never skinned my beans before. I am going to try it. My machine has a filter cup. I love the idea of doubling the beans. More nutrition!
I am so glad others are willing to post what they are doing with their soy milk. I am glad to learn from you.
Here is what I am currently doing. I'd love comments and guidance.
http://ldsmomtomany.blogspot.com/2012/03/make-your-own-soy-milk.html - Fri Apr 13, 01:52:00 PM PDT
- Mary J said...
Hi Bryanna,
Thanks so much for this very informative and helpful site. I use both a soymilk maker (SoyaJoy) and my Vita-Mix to make soymilk. After the SoyaJoy does its thing, I blend the leftover okara with half the soymilk, salt, and sweetener in the VitaMix for one minute on high and put the mixture back with the rest of the soymilk. It makes a thicker, richer milk, although it's admittedly a bit grainy, and you have to shake the soymilk each time before you pour it or there's sediment on the bottom. Pluses are: 1. I don't have to look for creative ways to use the okara (or feel guilty about NOT using it), 2. It makes a better soy yogurt, and 3. you get all the benefits of the fiber and pulp otherwise discarded. I'm sure this isn't for everyone, but wanted to mention it as an option for brave souls to try. - Sun Dec 30, 09:13:00 AM PST
- Alex said...
Bryanna the link to the forum discussion about getting silky soymilk is dead. This is the link: http://www.bryannaclarkgrogan.com/board/board_topic/6925162/888020.htm
- Sat Nov 07, 01:00:00 PM PST
- Marilyn said...
Thank you so much for including instructions to remove skins. The boiling water really made a difference. I have ordered the chinois from your link (hopefully you will receive some renumeration) and would like to purchase the SoyQuick. The link for it is no longer active. Do you know if it is still available? If it is not, do you have another recommendation?
I appreciate all you do. I've been following your blog for years and have most of your printed books including the La Leche League one that I believe you edited. - Fri Jan 10, 04:49:00 PM PST
- Bryanna Clark Grogan said...
Marilyn, thank you so much for writing!
I'm afraid that the SoyQuick is no longer in production. There are a number of other brands of soymilk makers on both amazon.com and amazon.ca. I'm not familiar with the newer brands, but you can check out the reviews. Here are two compilations of reviews from 2020:
I hope this helps! All the best, Bryanna
- Fri Jan 10, 09:42:00 PM PST
- Bryanna Clark Grogan said...
Marilyn, I have updated this page just now, which may be helpful for you. - Thu Jan 16, 11:34:00 AM PST
- Marilyn said...
Thank you so much! I came online today and noticed the update. After I commented previously, I saw another post where you mentioned the Soy Quick was out of production.
I have tried a work-a-round that has been successful. I make soy milk yogurt and had been having problems getting it thick enough. I had to strain every time. I use a wild ferment mother culture developed from jalapeno pepper stems. It's currently on the 12th generation. I had read that a higher percentage protein milk would help. This was why I was so excited when I saw your method.
I have the soyabella machine and make 1.3L milk using 3.5 ounces of organic beans. I strain the milk, clean the machine and screen, then use that milk as the "liquid" for another batch of milk using 3.5 ounces of beans. The process is time consuming, but works great. The yogurt is so thick it looks like Greek yogurt.
I've had the soyabella for 1 1/2 years. I originally purchased it for the stainless interior and the low volume of milk. Once I started making yogurt it became obvious that I could have used a larger machine. Since the work-a-round "works", I'll hold off on the purchase of a new machine. I'm able to purchase organic soybeans in 25 pound bags. Even using 7 ounces of beans per batch, my cost for a quart of yogurt is only $0.62. I recouped the cost of the soyabella after 35 batches of milk using 3.5 ounces of beans. The cost of beans has increased by $0.07 for the 3.5 ounces since I purchased the machine, but the cost for a quart of organic, plain soy milk increased by $1.07; so I'm saving even more now.
On a totally different note, thank you for all your comments and information that you provide concerning soy protein. It's nice to have a knowledgeable rebuttal to those who down soy.
- Thu Feb 06, 08:27:00 PM PST
- Bryanna Clark Grogan said...
Thank you for writing, Marilyn! There is certanly much good info in the comments here!
- Fri Feb 07, 08:52:00 AM PST


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Read on for the latest installment in UFC.com's weekly series of articles on proper nutrition from the biggest names in mixed martial arts...this week, Joseph Benavidez
People see a 125-pound fighter, Joseph Benavidez said, and they automatically assume, "That guy must eat bird food."
But in Benavidez's case, nothing could be further from the truth. Unless, of course, you consider feasting on slurpees, IN & OUT burgers, beef tacos (with fried shells), Cap'n Crunch Berries cereal and chicken fried steak to be bird food. Because those indulgences and more are part of the flyweight standout's diet as he readies for a Sept. 22nd clash with Demetrious Johnson in Toronto (the winner to cement his name in history as the first-ever UFC Flyweight champion).
Though often referred to as Joejitsu these days, Benavidez's Team Alpha Male brethren affectionately know him as "The Beefcake," a reference to the dense muscularity packed on New Mexico native's 5'4" frame. If you're a spontaneous, make-it-up-as-you-go-along eater; if you believe that organic food is overrated; and if you have a weakness for red meat, then Joseph Benavidez (16-2) just might be your kind of grubber – an elite fighter whose ultra-liberal eating habits will surely raise plenty of eyebrows.
UFC: The person who taught you the most about diet and nutrition is … Fill in the blank.
Benavidez: I would have to say 'Myself.' Or maybe television or The Food Network.
What was your diet like as a child growing up in New Mexico?
Ah, man … growing up in a Mexican family to a single mom, basically we were always eating beans. We would always have a pot of beans cooking on Monday and throughout the week we were always finding ways to eat them – either through tacos, burritos or refrying them or with cheese. It was just always something with beans or cereal.
What kinds of cereal?
Cinnamon Toast Crunch has always been my favorite. Over the years I've gained a love for Cap'n Crunch Berries. I also enjoy Raisin Bran, Shredded Wheat and Honey Bunches Of Oats and all that stuff.
What kind of milk with your cereal?
Whole milk. Anything else tastes like water to me.
What size bowl are we talking?
You can't go with a really big bowl because then it will go soggy. So I go with a regular size bowl AND THEN I EAT LIKE THREE OR FOUR (bowls) OF THEM. Oh yeah …
The last time you ate Cap'n Crunch Berries was …
Um, not too long ago! I mean, if I'm not fighting then I'm eating whatever and cereal is one of my favorite things to eat. I even mix Cap'n Crunch into milk shakes.
When I don't have a fight coming up I'll eat cereal, ice cream, IN & OUT burger, slurpees. There are no boundaries really. I definitely surprise people with my eating habits. After I dropped to 125 I was able to out-eat almost everybody on the team.
I sometimes get judged by my teammates when we go to lunches or breakfasts. The other guys on the team will order like an egg white omelet and I'll get chicken fried steak and eggs or something like that. I definitely eat riskier and a little less healthy than some of them. But the biggest eater on the team is probably (155er) Justin Buchholz.
How heavy can you get at flyweight now?
This is actually pretty interesting. When I fought at 135 I would walk around and the heaviest I got was like 147 (pounds). I really never saw 150. I would walk around about 144. After my fights I would just eat a little bit, nothing special. I wasn't depriving myself to make weight so once I made weight I didn't miss food. I would eat IN & OUT burger a week before my fights.
However, when I went to 125 I had to strictly diet for two months straight and really deprive myself. But after my first fight at flyweight I just went on (eating) binges, just unnecessary eating – eating when I wasn't even hungry. So since I dropped to flyweight I actually get up to 150 pounds, which is something that didn't happen when I fought at 135.
It's funny: I'm bigger as a flyweight than I ever was as a bantamweight! My theory is that I deprived myself so much to make the lower weight that I miss certain foods … so I would just eat and eat. It made me want food and binge like I never have before.
You have experimented with many nicknames in your career – even featured in a video alluding to your plethora of monikers (among them "Reno: The Biggest Little Man on the Planet" and Joe-B-Wan Kenobi). Another moniker is "The Beefcake." Is The Beefcake more applicable now than ever? I had wondered if you could still be a Beefcake as a flyweight, but apparently it is a reality.
Oh yeah, of course. I'm beefier than ever, actually. That's where the nickname came from. I guess 'Beefcake' used to mean studly or whatever … but I'm just a freakin' ball of meat walkin' around in tight-fitting clothes so I look even beefier. So everyone just started calling me Beefcake.
Does anyone on the Team Alpha Male squad wear tighter fit clothing than you?
No. I mean, we're all down with Spandex and that's about as tight as it gets. It's not just about being a handsome, little beefcake. But I also am just beefy; I'm stout. I'm like a little meatball rolling around on the mat.
You have the chance to become the first UFC flyweight champ in history. We see a lot of top fighters today hiring nutritionists and becoming extremely conscientious about what they eat, particularly favoring organic seems to be a growing trend. If you become champ you would be bucking that trend.
It could just be the way that I was raised. In New Mexico nobody even knows what organic means, so … when I moved to California (and started training at Urijah Faber's gym) all that stuff was new to me. Now, I do enjoy eating healthy food when I get into my groove during training camp to make 125. I start eating vegetables and (making) fresh juices and drinking Muscle Milk – but they are not all organic - and I enjoy it. It gives me a certain discipline and I don't mind that.
But as fighters we make so many sacrifices and food is one of life's greatest joys. So when the off-season comes around I don't see a reason to sacrifice that part of my life. It keeps me happy and keeps me smiling knowing I can eat whatever I want.
So your first-ever weight cut to 125 really wasn't that difficult at all, right?
It really wasn't. As the fight got closer I was walking around every day at 130 anyway, so … I didn't get in the sauna at all. It wasn't really a struggle. I felt more focused and in the best shape ever. It made me realize that (125) is definitely my natural weight class. I felt perfect. I probably weighed 138 the night of the fight, but this time (against Demetrious Johnson in September) I plan on getting heavier.
Do you favor any meal in particular after weighing in?
No, it's pretty random for me. I'm not a big nutritional guy – people ask me for nutritional advice all the time! – and I don't know what in the heck to tell them. I just do what works for me. It's not really a huge thing to me.
But after weigh-ins I try to hydrate really good with water and get a lot of carbs, protein and sodium to put weight on me. So what I eat depends on where we are fighting. Different countries and cities offer different stuff. We go to Brazil, Japan, Canada … and sometimes you can't find stuff that you're used to. So you have no choice but to improvise. I usually do go for pasta. But if you ask me why, I can't tell you. My diet is different, but if you believe in what you're doing that makes all the difference in the world, you know?
True or false: Joseph Benavidez can throw down in the kitchen.
I wouldn't go so far as to say I'm a very good cook, but I have my dishes where I can hold my own. Tacos are probably my go-to meal because of my Mexican heritage and that's what I learned to cook. I go very basic, nothing too fancy: I just buy some ground beef, I put potato shredding in it and season it with garlic, pepper and salt. I don't just buy (taco) shells or heat up a tortilla. I'll actually get a corn tortilla and fry it into a crunchy yet chewy shell. Then I top it with cheese, sour cream and guacamole, all that stuff. I'm pretty good on the grill as well. Other than that I leave it to my mom, my girlfriend and restaurants.
Do you eat your beef tacos during training camp?
Yeah, I do that. I don't mind eating some nice fattening red meat during camp. It makes me feel good and it's still protein. Sometimes your body breaks down and you need that fat and iron and whatever else is in there – I don't really know! But I'm definitely a big red meat eater.
Joe, how many years do you expect to live with your spontaneous diet? (intended in jest).
Truthfully, I don't know. But my name and legacy will live on forever, you know what I mean? I'm going to be the George Washington of flyweight champions. George Washington died long ago but everyone knows who George Washington is. So my legacy as a fighter will live on forever. Physically, who knows? I'm healthy and I live a healthy lifestyle from working out. I don't drink or do drugs or abuse my body in any way. So I'll probably live about average, whatever average is.


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Bruisie's Baby Girl: 4/22/06 to 5/2/06
Lamb Report: I thought the nightmare was over. It is not. Bruisie's baby girl disappeared without a trace in the night, despite all of our precautions. (Click here and here if you'd like to see the previously posted photos of her.) That makes three ewe lambs lost to a predator since April 12th. And it always seems to be the favorites. The ones who nibble on your chin when you pick them up because they half imprinted on you while you spent hours caring for them as struggling newborns. She was the softest lamb I have ever held in my life.
I have lived on a farm with animals for the past 12 years. And while we are often surrounded by incredible beauty and wondrous joy, I am more than accustomed to waking up to tragedy and loss. But it just doesn't feel right to celebrate and show off these tiny, adorable lambs and then have to tell you of their demise. Or to put up photos of something else and act like everything is fine. Because it isn't. Bruisie can't stop crying for her baby and neither can I. Current Lamb Count: 19.
I think I am going to have to take a little break from blogging.


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By DAVID SHARP
FILE – In this March 13, 2013 file photo, Alexis Wright, 30, leaves the Cumberland County Courthouse in Portland, Maine, after a hearing in the case of the Zumba fitness instructor charged with prostitution and tax and welfare violations. The defense and prosecutors resumed a settlement conference Friday, March 29, 2013, after the first round of discussions failed to produce a plea agreement. (AP Photo/Robert F. Bukaty, File)
PORTLAND, Maine (AP) — A dance instructor accused of using her Zumba fitness studio as a front for prostitution pleaded guilty Friday to 20 counts in a scandal that captivated a quiet seaside town.
The agreement that followed a second day of plea negotiations spares Alexis Wright from the prospect of a high-profile trial featuring sex videos, exhibitionism and pornography. Prosecutors will recommend a jail sentence of 10 months when she's sentenced May 31.
Wright quietly answered "guilty" 20 times when the judge read the counts, which include engaging in prostitution, promotion of prostitution, conspiracy, tax evasion and theft by deception.
"We're very satisfied with it. It's an appropriate outcome, given the gravity of her actions," Assistant Attorney General Darcy Mitchell said after the brief court hearing.
The 30-year-old Wright was accused of conspiring with insurance agent Mark Strong Sr. to run a prostitution business in which she kept detailed records indicating she made $150,000 over an 18-month period. She was also accused of using a hidden camera to record sex acts without her clients' knowledge.
She was originally charged with 106 counts. All the counts in the agreement were misdemeanors, including three counts relating to welfare and tax fraud that were reduced from felonies.
Strong, 57, of Thomaston, was convicted this month of 13 counts related to promotion of prostitution and sentenced to 20 days in jail.
The scandal became a sensation following reports that Wright had at least 150 clients, leading to a guessing game of who might be named publicly in the coastal town of Kennebunk, a community better known for its beaches and sea captains' homes than for crime. Attorneys who have seen the client list say it included some prominent names. Those who have been charged so far include a former mayor, a high school hockey coach, a minister, a lawyer and a firefighter.
Working together, Strong and Wright represented an unusual pairing.
Wright had attended college classes and ran dance classes for the local parks and recreation program before opening her studio in Kennebunk. But she was also engaging in paid-sex acts in the studio, in her apartment and in her office, law enforcement officials said.
Overseeing the operation and watching the sex acts live on his office computer 100 miles up the coast was Strong, a married father of two who ran a successful insurance agency in Thomaston.
It came as no surprise that Wright would seek a plea agreement because evidence presented in Strong's trial was so overwhelming. A video played for jurors showed Wright engaging in sex acts with a man who then inquired about her rate before leaving $250 cash on her massage table.
After the man left, the video showed Wright pocketing the money.
There was plenty of electronic evidence because the two kept in touch via text and email and because Wright videotaped the clients and Strong watched live via Skype. Videos showed them speaking openly of ledgers, payments and scheduling.
Under the plea agreement, prosecutors will seek restitution of $57,250 from Wright after she's released from jail.
Defense lawyer Sarah Churchill said Wright is married and employable, and she expects Wright will be able to enter into a payment plan. Churchill left the courtroom without talking to reporters.
Residents of Kennebunk were frustrated by the media coverage of the scandal.
Names of purported clients trickled out as they were charged, leading to speculation about who else might be on the list. But residents soon grew weary of the media's attention, especially after it became clear that only a few of clients were locals.
So far, 66 people have been charged as clients, York County Deputy District Attorney Justin McGettigan said. The state will continue to pursue charges against additional people identified on Wright's ledger if the evidence is strong enough to prove the charges beyond reasonable doubt, she said.
Things have largely returned to normal in Kennebunk. And on Friday night, a free dance was being held at Wright's old Pura Vida Studio, where Zumba continues under new management and a new name, Danceworks.
Jeremiah Ouellette, manager of New Morning Natural Foods Market, across the street from the fitness studio, said residents have put the prostitution episode behind them.
"I think people have really lost interest," Ouellette said. "People really don't care anymore."


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Say this twice: Side Show is coming to Broadway.
A revival of the musical about a pair of conjoined twins during the vaudeville era will open on Broadway this fall at the St. James Theatre, fresh off a well-received run in Washington, D.C. The show has been reimagined and directed by Bill Condon.It begins performances on Oct. 28, with an opening night set for Nov. 17.Erin Davie and Emily Padgett, who starred when it played the Kennedy Center and La Jolla Playhouse earlier this year, will reprise their roles for Broadway.The original production, starring Alice Ripley and Emily Skinner, played Broadway in 1997 and was nominated for best musical, best book and best score. Henry Krieger wrote the songs and Bill Russell wrote the lyrics and book.


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As of June 1st, 2024 all Qmail accounts will no longer be accessible.
Student email addresses (Microsoft accounts) now end with @student.qcc.edu (i.e. email@example.com).
English Comp & Lit II (ENG 102 (UG09))
Term: Fall Term 2009 (UNDG)
Mon-Wed-Fri, 12:00 PM - 12:50 PM (9/9/2009 - 12/22/2009) Location: MAIN (Surprenant Hall 132 - Lecture Only)
3 credits This course employs literary texts to provide examples for students to continue and refine writing and reading skills. Assigned readings include plays, poems, novels, short stories, epic narratives, personal essays, and satire. Writing assignments emphasize students close reading skills and their interpretation and analysis of creative works. Prerequisite: ENG 101. F/S/SU


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In Which Linda Ballou Shares Part Two of Her Recent 'Deep Dive Down Under' ~ Including Palm Cove, Daintree Forest and Sydney
By Linda Ballou, NABBW's Adventure Travel Associate From the extreme arid red center of Australia, our Overseas Adventure Travel group flew to North Queensland during the onset of the "wet season" from January to April. This region receives on average 10-feet of rain each year. Our gracious accommodations at the Beach House in Palm Cove overlooked a stunning white sand beach. The tropical waters looked inviting, but informed tourists kept to the shore. Saltwater crocodiles lurk in these waters along with box and stinger jellyfish in the summer. A massive swimming pool replicating a sandy... Read More


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Spiced Quince Crumbles
If you were to come visit South Carolina right now, you'd be hard pressed to find any sign that it is indeed Fall. For us, an extra packed schedule and an ever growing temptation for candy corn let us know tis the season. The leaves are still green, the sun is still out and the heat and humidity are still very much present. So what is a gal to do when she is season deprived? Get in the kitchen and bake something Fall-ish like these Spiced Quince Crumbles while listening to comforting favorites.
Nothing screams Fall louder to me than the smell of quince simmering on the stove with a handful of my favorite spices. My mom used to make quince jelly every year and the process usually took a couple of days between the peeling, slicing, slow cooking, straining and canning. Every year, I looked forward to these days like a famished wolf. There would be jelly sweet as honey for our morning toasts and quince compote left over from the straining for our after school tartine.
Quinces are no locally grown here so they tend to be pricey and since we are watching our budget, they are more of an occasional luxury, and I treat them as such. Nothing gets wasted not even the seeds. Once peeled I use the skin to flavor tagines and oriental stews. The seeds are very high in pectin so I wrap them in cheesecloth and use them for pate de fruits or other jams. The soft flesh is most often stewed until tender and parked in the refrigerator for tarts or crumbles just like this one.
I love that I can find them around here as soon as October rolls around even though no one at the store really knows what they are and how to prepare them. If you live in my town and they was a lady holding up the cashier's line for a code check, might have been me and my two quinces!
There are no good words to explain quinces properly. They are a bit of this and a bit of that but also neither this nor that. Whatever you do with them, just do not eat them raw. You can always check Google and Wikipedia or trust me that they are too good not to bake with.
We've had a pretty packed weekend of photographing weddings and my brain is getting fried by the minute planning a job this week, working with this amazing photographer (I style, he shoots). So when we plopped on the couch last night and put our feet up with a couple of these crumbles, all seemed right and quiet with the world. At least during those ten minutes of eating them…
These gluten free crumbles start with softly poached quinces in plenty of spices reminiscent of Fall like cinnamon, star anise, cardamom, cloves. Here I used a mix of flours for the topping with some chopped hazelnuts, but you could substitute the same amount in all purpose flour if you wish.
Fall is here. At least through cooking and baking!
Spiced Quince Crumbles:
Serves 4
For the poached quinces:
2 quinces, peeled, cored and quartered
2 star anise
1 cinnamon stick
2 cardamom pods, slightly crushed
5 cloves
1/4 cup (50gr) sugar
1 teaspoon allspice berries
1/2 lemon
For the crumble:
1/4 cup (40gr) brown rice flour
1/4 cup (40gr) sorghum flour
1/4 cup (30gr) tapioca flour
OR 3/4 cup (95gr) all purpose flour instead if not baking gluten free
3 tablespoons (15gr)finely chopped hazelnuts
1/4 cup (55gr) packed light brown sugar
1 egg yolk
2 1/2 tablespoons heavy cream
Prepare the quinces:
Place all the ingredients in a large saucepan and add enough water to cover the quinces. Bring the content of the pot to a boil over high heat, then reduce the heat to low, place a lid halfway over the pot and simmer for 45 minutes to an hour, or until the quinces are soft when you poke a knife through them. Remove the fruit from the liquid with a slotted spoon and let cool to room temperature. Thinly slice the quince and reserve.
Butter the inside of four 1 cup capacity ramekins or small dishes and set them on a baking tray. Preheat the oven to 350F and position a rack in the center.
Prepare the crumble:
Combine all the ingredients in a large bowl and mix with your fingertips or a fork until the mixture resembles large beads.
Divide the quince slices evenly among your prepared dishes and sprinkle the crumble as evenly on top. Bake for 25-30 minutes or until golden brown.
You might have leftover crumble mixture, you can either bake it separately and crumble it up over ice cream later or freeze it for up to three months for a quick crumble later.


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Book News: Pablo Neruda's Body Will Be Exhumed For Autopsy
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The daily lowdown on books, publishing, and the occasional author behaving badly.
- A Chilean court has ruled that poet Pablo Neruda's body be exhumed for autopsy, according to the Pablo Neruda Foundation. Neruda died 12 days after the coup that overthrew his friend, President Salvador Allende, and some suspect that Neruda was poisoned. Allende's body was also exhumed in 2011, and the official cause of death — suicide — was confirmed.
- It turns out that the popular romance novelist "Jessica Blair" is actually Bill Spence, an 89-year-old grandfather and WWII veteran. Rock on, sir.
- On the 50th anniversary of Sylvia Plath's suicide, poet Craig Teicher writes about why we should read Colossus, her first book of poetry: "As tragic and dark as her end would be, it's nonetheless thrilling to watch this great artist becoming herself."
- Truman Capote said that his 1966 New Journalism classic In Cold Blood was "immaculately factual." But The Wall Street Journal obtained long-forgotten documents from the Kansas Bureau of Investigation that suggest major inaccuracies in the narrative — among other things, that once the killers were identified by an informant, the KBI did not immediately visit the farmhouse where one of the suspects was staying, as Capote claims, but waited five days before taking action.
- "Amazon, like a ravenous Lovecraftian behemoth, an evil too weighty to be held by mere gravity, exists between planes of existence: half in our corporeal realm, slumbering foully, and half in a warped legal dimension of its own creation." Dustin Kurtz, on Amazon's many legal manoevers.
The Best Books Coming Out This Week:
- James Lasdun's Give Me Everything You Have: On Being Stalked is a sinister memoir detailing Lasdun's persecution by a former student. But an abridged version that appeared in The Chronicle of Higher Education in January has all of the book's unnerving elegance without its maddening narrative drift.
- Vampires in the Lemon Grove, by Karen Russell. Russell, whose Swamplandia! was nominated for the Pulitzer Prize last year, is an unlikely convert to the Vampire-fiction genre. But, as she told NPR's Scott Simon, "These aren't really Twilight vampires; these are pretty unxsexy, elderly, monogamous vampires."
- The entirety of Herman Koch's dark novel The Dinner takes place over the course of one very long, very uncomfortable meal in a restaurant in Amsterdam. The book is already a bestseller abroad.