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- Tom Armitage Apr 17, 2001 02:40 AM
There have been several strings devoted to scrapple over the years. But none have answered three basic questions: (1) What is the best commercially prepared scrapple? (2) Is it, or any other scrapple, available by mail order for those whose local markets dont carry scrapple? (3) Is the quality of commercially prepared scrapple such that scrapple lovers should ignore it, and go to the effort of making their own homemade scrapple?
Kirby and Holloway in Harrington, DE make scrapple. But a look at the list of ingredients (including the disclaimer contains no snouts) reveals that it is made of pork liver, pork fat, pork skins, and pork hearts. Maybe Im a purist, but classic scrapple is made with a pigs head as the essential ingredient, mixed with cornmeal, and seasoned with sage and cayenne. Other recipes include various other parts of the pig, such as trotters, knuckles, ribs, and liver, and embellish the seasonings. Some modern recipes include more desirable parts of the pig, such as the shoulder or butt. But in none of the traditional recipes is the liver dominant. One recipe that includes one liver for every 4 heads, states, Add liver until you can taste it but the liver flavor does not predominate. The Kirby and Holloway recipe, with pork liver as the dominant pork product, seems too much like a paté, and not close enough to the traditional recipe. Stoltzfus meats in Intercourse, PA sells scrapple, as does Seltzers Smokehouse Meats in Lititz, PA. However, I havent yet been able to determine how either of these producers makes their scrapple. Habbersette Scrapple is sometimes mentioned as the best commercially prepared scrapple, and is available by mail order through a couple of sources. Again, however, I dont know how its made or much about it.
Are there any scrapple experts out there who can provide information to answer these questions?
All I can tell you is that my mother's family made it my mother is 83 and her grandmother (came from PA before the Civil War) made it, and she's never said anything about it being from any specific part of the hog, just bits and pieces, or when it's not butchering season, sausage scraps. They did their butchering themselves in those days, in the winter (family photos included, posing in snow with hanging swine and g-grandma in a long black dress).
I guess I never knew it was made commercially.
Let me weigh in with my opinion here, as someone who grew up in Central PA. First off, I have never, ever, tasted a commercial scrapple that wasn't awful. It's mostly organ meat. To be honest, I have not had the Habbersette Scrapple, but I'm not holding my breath.
Having said that, there are millions of variables, and it all depends on what you like. I prefer the Amish method, which I'm pretty sure (I'm not Amish) uses predominantly head meat, and those scraps left from the butchered pig. I don't like the "fancy" scrapples with the choice cuts of meat. It ruins it somehow.
I was recently on a tour that took me to Reading PA, and we found a market with about 3 different butchers, all having scrapple. A friend and I got scrapple from different butchers and it was vastly different, even though it was from the same region.
I don't know if anyone mail orders scrapple, but here are a few places that I've enjoyed, and you might try calling to see if they would send some. The first was a surprise in Annapolis MD. Off of Rt. 2 there's a shopping center with a theater, Tower records, and an Amish market (open Th-Sat). They have great scrapple. Another is in Mechanicsburg/Camp Hill PA, At the West Shore Farmer's Market. As you go in the door, the first butcher to your right (can't remember his name) has scrapple made from his grandmother's recipe. Delicious. Both Stoltzfus and Seltzers scrapple is good, but I don't know how they make it. I've never tried making it myself. A friend's father makes it and it doesn't seem too hard, although I've never witnessed this blessed event.
re: Bill
Thanks, Bill. Great post. I have a friend here in Los Angeles that makes homemade scrapple every year at Christmas-time. It disappears quickly, and then I'm left scrappleless the rest of the year. I agree with you that classic scrapple uses the scraps left over after butchering a hog. It ain't fancy, but I've had scrapple that sure is lip smackin' good.
re: Bill
I grew up in the Reading area and could find no better scrapple than Habbersette, although some years ago a company called Roberts also made scrapple which was also very good. I agree that most if not all other commercially produced scrapple horrid. I now live outside DC and can find none worth eating.
Hi Tom. I was going to wait to reply till I had a chance to check the Habbersett's label at the supermarket for dreaded organ meats. But after Bill's post I really need to weigh in with my own scrapplephile point of view.
We get all our pork from a farmer/butcher in Berks County (outside of Reading). We buy a whole pig once a year and we use (or sell back) "everything but the oink." We leave the scrapple-making entirely up to the butcher. He uses only meat scraps, no innards. The leaner we trim our chops and roasts, the softer (fattier) our scrapple turns out. It's always softer than commercial brands, which have a whole lot more cornmeal, though probably no less fat.
Last October, 30 members of my Phila-area family went to Glasgow, Scotland for a wedding. The Scots were altogether impressed at how manfully we handled the haggis. Yo: substitute cornmeal and pork for the oats and mutton and you've got yerself a plate of scrapple.
Tom, how do you eat your scrapple? At our house, we pair it with applesauce. My Daddy always ate his on soft white bread with dark Karo syrup. I've heard that Willow Valley, a Lancaster County resort, serves deep fried scrapple sticks as part of their breakfast buffet. Now THAT's serious scrapple.
re: Suky
My mother's side of the family is Scottish, and I'm a card-carrying haggis eater. Do you suppose I'm genetically programmed for haggis, scrapple, and other similar "scrap-meat" concoctions?
I usually saute my scrapple in butter to a light to medium crisp, and eat it with maple syrup. Applesauce would be a terrific pairing. I should have thought of that, apples and pork being a classic combination. I usually make my own applesauce from Gravensteins, since the commercial brands are sweeter than I like. Thanks for your interesting post.
re: Doug Weller
Yea, maple syrup.
re: saucyknave
Hey guys and gals (Scrapple Lovers)
I'm clear out here on the west coast, and even out here, we can find scrapple in a good butcher shop.
But we prefere to make home made scrapple, the recipe and the love for good scrapple, has came down through the many generations, our favorite way to fix scrapple is make it thick, and plenty of pork, and after letting it set up, and age, in the refrigerator for a couple of days, we slice it thin, and fry to a golden brown, preferably in a cast iron skillet.
Served with eggs (any way you like eggs), it's a breakfast fit for a king.
Dean Simar
re: Suky
In Lancaster, you will find scrapple served with syrup (like pancake syrup), but in Philly we tend to eat it with ketchup. The old fashioned way of cooking it was to dust it with a little four, then put it in a cold iron skillet, letting it cook slowly as the pan heats up. Some people also put a weight on the top to flatten it out & insure even crispiness. It takes a long time to cook this way & you need to have a relatively thin piece. A lot of places have taken to deep frying the scrapple because it's a lot faster, they can cook thicker slices & also gives that crispy outside crust.
Laliz (down below): my dad (he was PA Dutch) used to make corn meal mush & put it in a loaf pan. Once it cooled/solidified, he's slice it down and fry it in an iron skillet as well -- served with syrup. And yes, cream of wheat (and probably grits) lends itself to this. VERY hearty fare for a time when people did physical work, didn't have much money & had to fill a lot of hungry bellies. .
Boy this is seriously funny!!! I am in Georgia, where there is no scrapple to be found. I have not found a local butcher here or anyone that has even heard of scrapple none the less tasted it. I read all of the comments and I know that you are located in PA, but I grew up in Delaware and we always ate Kirby Holloway and Rapa Scrapple my whole life. The Rapa is my favorite and they have a mail order program even that you are able to order 12 packages in the mail. I am not sure what it is made of, but I at least wanted to throw the name out. We have an Apple-Scrapple festival there and Rapa is the hit. We generally eat the scrapple fried, as a breakfast meat. I eat mine plain on two slices of untoasted white bread and my mom likes ketchup and mustard. Hope you enjoy these comments.
re: Shannon
Scrapple on untoasted white bread sounds delicious. I imagine the bread gets all smushed and greasy. Mmm.
re: Val G
Today I started making my three day spaghetti meat sauce... and was STARVIN'... And so went and picked up some lousy Parks Scrapple and made a scrapple, grade b maple syrup, and soft fried egg sandwich on soft country white bread which was so juicy and squishy and tasty... MMMMMmmmmm.... I daren't get my cholestrerol tested... or anyway I am scared to... but life ain't worth livin' without some comfort... Ja Know?
re: Val G
Just as I read this I as chompin' down on some homemade bread piled high with scrapple and a sunny-side egg and thinkin'..."Damn if this isn't the best way to eat scrapple!"
It's the first time I tried that...definitely worth repeating though. I love scrapple and maple syrup, and am looking to try scrapple and fried apples when apples come back in season.
Imagine that - a site dedicated to scrapple! I grew up in Philly and grew up eating Habbersette's, sliced to 1/4" and slowly fried to a beautiful golden-brown crust. Delicious topped with ketchup and placed beside a pair of eggs over easy. I now live in FL and have a difficult time finding Habbersette's (or any other brand)at any grocery store. Some stores here carry Jones brand. I tried it and was not impressed. My yen for scrapple led me to try it again. I was able to improve the flavor by frying it in a tiny bit of bacon fat and adding a little salt and a dash of cayenne pepper while frying. I think the commercial manufacturers are too concerned with the nutrition label, cutting the fat and sodium content in an attempt to appeal to a wider audience. Scrapple never had a wide audience and never will. The people who enjoy scrapple like the fat and seasonings. I have, on rare occasions, found Habbersette's locally and it just doesn't taste the same today as I remember it 25 or so years ago. The doctoring works great - careful with that cayenne.
I'm probably in a minority but I don't much care for Rapa scrapple. It doesn't hold together well and it's a little watery. Rapa is better suited to slicing thinly and frying in oil about as deep as the scrapple is tall that way the crisp edges give it more stability. It uses mainly livers and I think that contributes to the texture (though they do use pork snouts).
Not having had the real deal scrapple, I can say among the commercial brands I like Hatfield scrapple the best...it's a little cornier, with a corresponding yellow hue...but it fries up deep ruddy gold and is wonderfully creamy in the middle. Not spiced quite as well as rappa, but the texture wins hands down. On the flip side, if you look closely, you can see the tiny little hairs from the pork skin...!
I'm from Iowa originally and had never heard of scrapple until I met a former SO who is from Virginia. He loves the stuff, and in the Houston area we were able to find Jones Farm brand in the freezer case at Randall's (Safeway) with the other frozen breakfast items. Obviously I'm no scrapple expert, but he seemed to think it was pretty darn good. We just sliced it thin, fried it, and ate it with fried or poached eggs. I was actually kind of surprised how much I liked it.
I'm in Maryland and have always eaten Rapa Scrapple. Sliced, dredged in flour and fried. Love it with Maple syrup too!
This is their website link. http://www.rapascrapple.com/ According to it the ingredients are Pork Stock, Pork Livers, Pork Fat, Pork Snouts, Corn Meal, Pork Hearts, Wheat Flour, Salt, Spices.
re: Axalady
Ah, maybe dredging in flour helps with the watery and somewhat crumbly texture. I'll definitely try that next time, 'cause I liked the flavor a lot.
re: bsheitman
I LOVE Scrapple. My Pennsylvania born father was raised on it and he turned me onto it when I was very young.
The commercial ones are ok in a pinch, but the stuff is _so_ easy to make (as is it's Cincinnatti cousin, Geotta) that I really cant think of a good reason to ever buy it .
And if a commercial made one touts "no organ meats" or "no snouts", that's reason enough to avoid them; Such brags are not a selling point...to me they're more like a consumer warning (kind of like "lean pastrami")
I've had much less scrapple than I'd like, that's for sure. Jones is all you can get here in SoCal, and it's equal parts grease and cornmeal mush with a few shreds of...something... mixed in. Blech. And there's been much lamenting on the LA Board that all the places that used to serve scrapple have bitten the dust. Just looking at what everyone is saying here, seems to me that the easiest way to produce REAL scrapple in your own kitchen would be to get some decent headcheese (which can be found both here and in the Southeast) and stir it into hot mush. This would be a much closer approximation than the usual home recipes that call for bulk sausage, waddaya think?
re: Will Owen
I spent many years in the Livermush Belt, straddling the piedmont of the Carolinas.
Livermush is simply a cornmeal based scrapple that includes pork livers. Poor choice of name, admitted. Sort of like who was the original rascal who named "bean curd" and thus turned off millions of people from wonderful tofu.
I've found it really easy to make a good approximation, just like you say, by stirring a meat mixture into cornmeal mush, and let it cool in mini loaf pans.
Meat is pork neckbones simmered to yield gelatin, then removed and picked clean. Then pork hearts and pork liver is simmered in same stock. Then neck meat, hearts and liver are pulsed in food processor individually to yield different textures.
The rich stock is used to boil the cornmeal mush, with meat mixed in, and pepper and sage and salt and a few flaked dried chilis. Then poured into mini loaf pans and cooled. Slices are fried to browning.
Scrapple, souse, headcheese, etc are gradations along a theme. I call my concoction "pork polenta pate". Fun and easy to make.
re: FoodFuser
That is so funny that you mentioned Livermush. I live in Philly, and when Jim Thome became a part of the Phillies' organization, a great deal was made of his moving to our town. One of the questions that was asked of him (and his wife) was about what things he would miss while he was here in Philly. Well, Livermush was one of those things. I thought, "huh? isn't scrapple a lot like livermush.....?"
re: FoodFuser
I was fortunate to make friends with an old man from the hills of NC who turned me one to Liver puddin' (as it's called in his part of the state). He was able to get fresh pork livers and made his own.
That stuff was wonderful. Then I got a touch of gout and it turned out to be one of my trigger foods.
Oh well. Maybe stem cell research will allow me to eat liver again one day....
re: FoodFuser
Amazing timing! I had never heard of livermush until last night, when I watched Zimmern. Lo and behold, he attended a Livermush Festival. I thought eating it with grape jelly sounded a tad odd, but he said it worked. Since I now know what it is made of, tho, I am not drooling for it.
re: Will Owen
Just as an addendum to my older posting above, I found what appears to be excellent headcheese in a chub pack. It's from a Russian meat packer in Burbank, and I got it in an Armenian market in Glendale, and I'm gonna make Pennsylvania Dutch-style scrapple with it, probably using Italian polenta! Damn, I love Southern California...
re: Will Owen
I don't know if Italians make polenta with meat and meat stock, but I recently discovered a vegetable equivalent. Shredded cabbage and other vegetables are cooked, and then corn meal added. The name means something like 'cornmeal in chains'.
re: Will Owen
HOT FLASH! I did get the headcheese, and decided to go with plain old Albers yellow cornmeal. I also added in some bulk breakfast sausage I'd made. After a couple days' sitting in the fridge I just fried a few slices for lunch, topped with two runny eggs, and I am one happy boy. For anyone who's interested, I'm about to post the recipe on Home Cooking.
I'm from the Delmarva Peninsula, so my experience is limited to the style of scrapple produced there. I think the best commercially-produced scrapple is RAPA brand. Kirby and Holloway has a grainier consistency, and I just don't care for the flavor. RAPA brand can be mail-ordered, in season. But please note, it does not take well to freezing. After being frozen, it crumbles. I've never tried to make scrapple, but back in the days when I ate such meats, RAPA brand was good enough for me. By the way, Bridgeville Delaware, home of RAPA brand, used to have a scrapple festival. I imagine it is still a local fall event. If you are local, you call it: "RAPA brand Scrapple."
Did anybody mention apple butter with scrapple? That was how we had it all the time growing up, although my dad did like it with syrup. I would only eat syrup with fried mush! I wish I could steer you right but I'm spoiled--I only live 40 mins. drive or so from Dietrich's where they make their own scrapple. Check their website though--they may ship.
re: dberg1313
Holy cow, you MUST be from the heart of PA Dutch country. Maple syrup on scrapple & fried mush? Apple butter und schmear casse......
I just had to reply to this thread. Ever since an extended stay in central PA and Philly last year, I've been dumbfounded over scrapple.
Just seeing people wolf it down made my stomach turn. Now that I know what is in it, I'm even more disgusted. This is most obviously a regional thing. I can't imagine a dish that is a hodgepodge of hog parts being so popular out here on the left coast.
Ok I gotta ask: does this give people horrible indegestion? Major weight gain? Do you all really find this delicious? I don't mean to be condescending or rude, I really am quite shocked that people eat this. A lot of people.
re: woodandfine
I've lived in Williamsport PA for the last 3 years for culinary school, and for a class I had to plan a brunch buffet with a Pennsylvania Dutch theme, which of course included scrapple.
I don't understand the appeal of most PA Dutch cuisine, but scrapple leaves me absolutely dumbfounded. From what I researched, scrapple is literally made with what is scraped up of of the floor of the butcher shop at the end of the day. Of course, I'm sure that that isn't practiced today, but I think it kind of sets the tone. Garbage, combined with mush, cooked to a loaf then fried. Whats wrong with bacon? I admit its a good way to stretch a buck, but come on. Once it hits the floor, it's officially garbage, at least in my book.
After thinking about its origins, I had difficulty trying it once the day came. We ordered a commercial product (some culinary school, huh? Don't ever go to Pennsylvania College of Technology) whose name I unfortunately cannot remember. All that comes to mind is the odd taste of ...pine? Like a pine scented cleanser. it must have been the brand, because I am sure if it actually tasted like that, no one would be interested.
All in all, to each their own, I suppose, especially when it comes to regional foods. I would never eat scrapple again of my own volition, but I'm Canadian and bleed gravy, cheese curds onto french fries, the heart attack on a plate known as poutine
re: hungrystudent257
I grew up in Lewisburg, PA, raised on the PA Dutch cuisine you disparage. PA Dutch foods have roots in Germanic cuisine traditions. Having since worked in kitchens up and down the east coast I can say that almost every region has their equivalent of PA Dutch dishes that go by different names with slight adjustments for regional ingredients. My lesser travels to European countries have yielded the same findings. All these dishes are of humble origins and in many cases, often can be found in high end restaurants, elevated by chefs inspired by comfort foods and regional cooking from their youths. Scrapple exists in one form or another, by one name or another, the world over including Canada. In the farmer's markets around Central PA you can get as many different scrapples as there are butchers in any given market. Each has their own recipe (most often an old family recipe), each customer must find the one that suits his/her own taste. No, it is not the leavings on the floor at the end of the day, never has been, and while it's not made from prime cuts it is one respectful, economic and tasty use of lesser bits. If you wish to go to what would be in your opinion, one rung lower on the complete use of a pig, that would be what's locally known as "pudding", a recipe that older generations still savor but is less popular among people of my parents generation and younger. Scrapple is basically a terrine so maybe it would appeal more to your French-Canadian sensitivities (I'm assuming you're from Quebec) if you thought about it that way. Your research sounds like it never progressed past the point of the local blow-ins' anecdotal opinions. I do find it surprising that your instructor ordered a commercial product when there are so many excellent examples of scrapple to be had locally. I'm also surprised that you weren't encouraged or didn't take the initiative to make your own scrapple since it is so very easy and would have allowed you to create your very own superior recipe.
As a graduate of both PCT and it's former incarnation as WACC, though not in it's culinary program, I have to disagree with you about the quality of education there as well. I would rate 98% of my instructors anywhere from extremely able to absolutely amazing and certainly got the biggest bang for my educational buck there. The PCT and WACC culinary grads I've worked with ranged from competent to inspired. Maybe the problem's not the school....
re: PattiCakes
Souse. I forgot about souse. Scrapple, pudding, and then there's souse. That was the last product granma and grampa made during fall butchering. It was often served as a topping on waffles or pancakes. I never acquired a taste for it but was the only one in the family that didn't like it. Consequently, in my own butchering /preserving traditions, I don't make it anymore. But I do still have their recipe. Maybe it's time to try it again.
re: morwen
You are right -- this is another one of those Pennsylvania German, use-everything-but- the-oink dishes. Right up there with pickled pigs' feet.
re: morwen
That's Right, Don't be dissin the PA or PA Dutch food traditions. The PA Dutch bought alot of food to the "American Table" Well Done, Morwen!
re: woodandfine
It's one of many strategies we've devised to use as much of whatever we harvest or kill as possible. I consider this to be wholly admirable, and for the most part find the resulting foods delicious, scrapple very much included. I grew up among people who practiced nose-to-tail eating, and who regarded "persnickety" folks (those who let "the idea" of something put them off eating it) with amused disdain - "More for the rest of us!"
Please note my comment above about finding all the ingredients for scrapple-making from many different sources here on the "left coast". Between the Armenian, Asian and Latino markets, in fact, I've found offal in much more abundance and variety here than back in Tennessee.
re: Will Owen
Well said, Will. It is all about competent and complete husbandry of our animals, going back many many generations.
My own lifepath did not cross that of the scrapplers until my early twenties, when I was invited to a weekend of pig butchering.
The invitor was a lanky and spare man in all his ways, who had never moved from the Southern Appalachian valley where he had grown up many years before electricity and refrigeration arrived. He still kept the old ways of making dried "leather britches" from the field beans, grinding his own cornmeal, and keeping a milkcow.
There was something magical about the butchering weekend. Everybody was old. Everybody had done this for many years. Everybody was happy about the perfect weather conditions for butchering. I sensed that this was something that I should forever affix on the emulsion sheet of my mind.
Six hogs raised from kitchen scraps were gently killed and hung to bleed out, scalded and scraped. The frost that October night helped. The moonshine alcohol, a bonus of the field corn, flowed freely but not overly as there was a focus on tomorrow which would be a hard and long workday.
Day 2 was a day of stepping back and watching in awe and amazement as the practiced men used their butchering tools. As the belly was split and the offal rolled forth it was judiciously sorted. When the primal joints were separated I was put to steady work as the young muscle guy to carry the hunks to the tables where they were further butchered. Six hogs is a lot. The tables were borrowed from the church social hall and almost hermetically covered in plastic for pristine return.
Hand grinders for sinewed sections were employed to make sausage. Some was packed raw for freezer, but some was also fried in patties to be canned with a covering of rendered lard in the older way. There was a plastic barrel to receive the copious backfat as salt pork.
I settled into the table doing the livermush. The granny in charge had just the previous week given a demonstration of making apple butter at a local fall festival, using the same iron cauldron. It was an old, huge, heavy cauldron. It was an old, thin, lovingly intimidating granny. She supervised the boiling and grinding of the headmeat, necks, livers, and hearts. Then the spicing, the boiling of the cormeal, and the final paddled incorporation.
It was an all day job. It was a lifetime memory. That's why I love Livermush.
My beloved invitor passed away just three months ago, and I miss him.
re: FoodFuser
Wonderful tale and well told FF. I've only had scrapple on my visits to PA over the years but this gives new perspective.
re: scoopG
And I am surprised at how many old friends are passing the word of mentor's passing. He was a good, simple man.
re: FoodFuser
Wonderful Story, FF. A connection to the food and to the past. I too remember those communal food events, everyone had their job to do.
Sadly you won't see them anymore!
re: woodandfine
I didn't meet up with scrapple until my mid-teens, but it was love at first bite! No one else in my family will go near it, though.
re: woodandfine
Woodandfine, do you eat hot dogs?
re: Passadumkeg
No hot dogs for me, last one I ate was probably about 25 years ago.
I abstain from pork and beef.
Scrapple sounds absolutely disgusting to me, and would so even if I ate meat.
re: woodandfine
It puzzles me that one who eats no pork or beef would comment on a thread about scrapple. To drop in and read our comments is certainly understandable, as is rubbernecking on that wreck on the highway, or watching "Cops" on TV.
I like to read Chowhound because it celebrates people's individual tastes, and our collective topical posts offer a range of experiences that help us focus on what we want concerning food.
I like to eat once a month with a group of 30 to 40 vegans, because I like to keep up with some cool friends, I like good food, and I like people who make firm choices and stick by them. They know that I eat meat. They generally enjoy my recipe-labeled vegan potluck dish. Perhaps they enjoy the fact that I hang through the post meal phase of watching the PETA video, and participate without rancor in discussions.
Please do not disparage my scrapple or my love thereof. Pork liver is part of my personal life path.
I will not ask you to expand your culinary breadth to include scrapple or other atavistic and ancestral foods. Just read the posts, say "ewwwww.. gross" and move on. Chowhound works best without disparagement.
re: FoodFuser
I'd have to agree with FoodFusser...that was a pretty weird hit and run.
Surprising, since these forums generally seem fairly troll-free.
Anyway...to each his own...and all hail the noble pig!
re: woodandfine
How do you know how it would sound, since you DON'T eat meat? I find tempeh and seitan disgusting, so there!
re: woodandfine
"Scrapple sounds absolutely disgusting".
Just what is the sound that scrapple makes. I usually just make yummy noises.
re: woodandfine
I agree with foodfuser et al.
Often I will see a topic or even read some about something I don't care for, just out of interest. I might even say "ewwww" to myself; but I have learned on here to not "yuk" someone else's "yum".
I grew up in PA and I love Love LOVE good scrapple. OP knows more than I ever did about it. Thanks everyone.
re: woodandfine
I've just read your response to babettefeasts about tourist food, and am amazed that you do not see your own hypocrisy. WTF is a vegetarian doing critiquing scrapple? You attack babette because she judges others' food choices. Get a mirror.
re: pikawicca
Calm down, my pig-intestine-chowing friends.
I will continue to comment on whatever food I find fascinating. I do, by the way, find scrapple fascinating.
Give me scrappel, syrup, mush and applebutter over any food from any chain restaurant. Food is cultural; someone may be disgusted by what you eat.
Wos Wit Pennsylvania Dutch Foods, of Tamaqua, Pa, make very good apple and peach butter and chow chows. It is, however, a relative of mine.
re: Passadumkeg
Hey, Pass! I forgot about your relatives and Wos Wit. I will vouch for the fact that their products are excellent and represent PA Dutch foods quite well.
We are going out to a local diner for Mother's Day & I plan on having me s fine mess of eggs, home fries and scrapple, with syrup. Wolfgang Puck & his left-coast minions be damned! He'd probably put pineapple and arugula on it.
Has lobstah season started?
re: PattiCakes
Our youngest just got home from college, ordered 6 lobsters at $3 /lb from a student and his mom gave to us for free! Lobster Benedict and the best corned beef hash at Chester Pike's Galley for Mom's Day breakfast, but no scrapple. Then to our cabin on Tunk Lake for some salmon fishing and relaxin'. Just drove from Vegas, Alb., Austin to see my daughter, NOLA, Savannah, Nag's Head and New Haven w/ Scargod in my new 1990 Miata, but no scrapple!
Born and raised in CA checking in. My folks are from PA, Dad Philadelphia, Mom Lebanon. When I can find it, I get Habersetts. I make it like Grandma - dusted with flour then fried to crispy in a well seasoned (3rd generation) cast-iron skillet. Serve with applebutter or applesauce. Heck, I just enjoy it plain. When visiting PA, I purchase it at either Heagy's or Weaver's at either Green Dragon or Root's. I prefer the Heagy's version. My mom being a "country girl" even had us make scrapple from scratch at home when we were kids. We used a fresh pigs head that we got in Chinatown. Never knew what adventure she would come up with next.
re: MGZ
Never had batter coated, but deep frying is a technique used to cook thicker slabs of it. In my culinary tradition, the only way to cook scrapple was to dust iut lightly with flour, t start cooking it in a cold pan (cast iron skillet), and cook it very slowly to develop a really crispy crust. I remember my dad also weighting it down to press it thin. It's not a very efficient way to cook it if you want to turn out lots of it for patrons' breakfasts, so many diners deep fry it.
re: kpaumer
If you open all the posts on this thread, and have the time to read them, you'll probably find the answer to that. However, we can also say that all of the foods and versions of foods discussed here are technically puddings, budins, boudins, whatever - mixtures of meat, grain products and seasonings. I've been waiting for someone to mention goetta (well, someone might have and I missed it), which is like scrapple but uses oatmeal instead of cornmeal...which makes it a first cousin to haggis, yet another pudding!
re: Will Owen
yeah, but you get to drink scotch with haggis.....
re: PattiCakes
That's to make the bagpipes sound like an actual musical instrument.
I think scotch with scrapple would be very nice, actually. When I make mine (weekend after this, when Mrs. O is out of the house) I will give it a try. And file a report, of course!
re: Will Owen
"And file a report, of course!" Which I did, above, and am posting the recipe on the Home Cooking Board.
re: mikey the mook
Sorry, but notwithstanding your comments and some earlier, IMO Rapa brand isn't worth eating. Somewhere between tasteless and terrible. I suffered during my DC years because often the only scrapple that was carried by the local supermarkets was Rapa, once Parks Sausage company of Baltimore (Balmer) went out of business. I now live in North Carolina, the heart of livermush country, but try as I do I can't see much difference between livermush and scrapple, at least as it appears on the grocery shelf. Maybe it's time to start looking for some boutique scrapple as was talked about earlier, or making my own.
BTW, I like it fried in butter 'til crisp then spread on heavily buttered toast. Food for the gods. My beautiful bride, of course, won't remain in the same room with me when I do that, but more for me........
re: mikey the mook
I'm from Virginia, where RAPA scrapple was a breakfast staple. I've lived in Texas since the mid '80s and have been suffering through withdrawals eversince. I used to find it in Tom Thumb, Winn Dixie, and Central Market, but no more. RAPA will ship, but they aren't quite operating in the current century. (They don't take credit cards and won't ship until your check clears their bank---as of about a year ago anyway). I may have found an answer though. My family physician owns a ranch. This afternoon he and I are going to attempt to make our own. I'll fry some up tomorrow morning and report back on how it turned out!
re: gordo737
Well, I just reread my previous post and realized I never reported back on the homemade scrapple. Well, I didn't turn out as well as I thought it would. I started experimenting with different spices afterwards and it improved some. I don't buy RAPA anymore, since it's too difficult to get here in Texas. But a Krogers near me, (Ridge Road in Rockwall, Texas) sells some made by Jones Country Farms. IMO it's good. We use ketchup or syrup. The kids spouse, and dog all love it. Hope this helps!
re: gordo737
I've seen the Jones brand in freezer sections; suppose I should try some to see what the seasoning is like.
re: iL Divo
recipe threads are under Home Cooking.
Evidently most people who eat scrapple buy it already made. But it does not sound hard to make - just cook cornmeal with pork stock and scraps. Next time you butcher a hog, turn some of the scraps into scrapple. :)
re: paulj
It's dead easy, so easy and so cheap that experimentation consumes not much more than time, and it's just about guaranteed to be edible whether it's perfect or not. I haven't made another stab at it just because it's been too damn hot to fuss over what's best as a cool-weather comfort food. But I'm gonna.
Experiment #1 is under the thread headed "Scrapple!", like this'n only with the bang.
In reply to your questions 1 & 2: it's not worth your time and effort to purchase scrapple from stores or on-line. I don't even think I would order it in a restaurant.
#3) Make your own; it's a cinch. I just made a batch using Julia Child's recipe and it is very much like my Mother's recipe of years past, after Dad butchered a pig. Dad never did anything w/the snout, lips, etc., etc. he did however grind up scraps of pork from the bones and added the heart, liver and tongue and made an incredible scrapple. I just use ground pork, and added fresh sage and thyme from my herb garden, salt, pepper, celery seed, garlic and paprika. It was very savory and so simple to make. It's baking right now.
re: mthayne
Julia Child had a recipe for scrapple???
re: pikawicca
Yes, it's very simple and delicious.
re: mthayne
A few weeks ago I made some. I had a bag of pork bones from my Asain/Chinese grocer, along with some pork heart (makes good dog treats) and pork trail. After cooking those till tender, I had a good amount of pork stock, plus scraps off the bones. I just cooked some cornmeal with the stock and scraps, and then fried it a few days later. Overall good, but not head and shoulders above other grits/polenta preparations.
re: MissieFaye
I would just fry it up and serve with maple syrup. Consider it "scrapple hash."
re: MissieFaye
Scrapple is a porridge like polenta and oatmeal. In my experience it needs to be pretty stiff when put in the fridge. It will get a bit stiffer as the cornmeal absorbs more liquid while cooling. But the stiffness that comes from chilling itself is reversed when frying.
I'd suggest rewarming it in a sauce pan, stirring and breaking it up, to make a smooth porridge like you had before. Then cook it some more to stiffen (some water evaporates, more is absorbed). Then chill, slice and fry.


text:
Contact Information
US Geological Survey
Pacific Coastal & Marine Science Center
400 Natural Bridges Drive
Santa Cruz, CA 95060
(831) 460-7521
(831) 427-4748
PCMSC > Contacts & Personnel > Curt Storlazzi
Contact Information
B.Sc., 1996, University of Delaware
Ph.D., 2000, University of California, Santa Cruz
My interests span the coastal zone, from seacliff erosional processes to sediment dynamics in the shallow coastal ocean. My research focuses on the quantitative study of hydrodynamics, sediment transport, and geomorphology in coastal and marine environments. Specific topics of interest include:
The inner shelf comprises important hard (coral and bedrock) and unconsolidated sedimentary (sand and mud) habitat for many species of concern and commercial interest (including fish, benthic invertebrates and marine mammals). It is also these coastal environments that have been most impacted by infrastructure development, nutrient and contaminant delivery, and natural and human-induced sedimentation. The high geomorphic and hydrodynamic complexity both within and between coral and bedrock reefs, in conjunction with past technical restrictions, has limited our understanding of the nature of flow and the resulting flux of physical, chemical, and biologic material in these ecosystems. Understanding the physical controls on the timing and magnitude of flow and sediment, larvae, nutrient, and contaminant transport, along with their impact on seafloor geomorphology, stability, and sedimentation in these refugia are essential to assessing modern anthropogenic impacts (climate change, etc.) on these ecosystems.
This research utilizes in situ time-series instrumentation, water column profilers, GPS drifters, numerical modeling, and repetitive geophysical mapping to try to better understand the influence of meteorologic and oceanographic forcing on hydrodynamics and the resulting water column properties and seafloor geomorphology. The goal is to clarify the connection between hydrodynamics, geologic processes, and the resulting changes in habitat and population dynamics of shallow water coral and bedrock reef biological communities.
The current study sites include Central California and the Hawaiian, Mariana, and American Samoan Islands.
Observations show that sea level is rising globally and recent estimates suggest sea level will exceed 1.0 m, and may reach 2.0 m, above 2000 levels by the end of the 21st century. Sea-level rise is particularly critical for unconsolidated low-lying carbonate islands, many of which have maximum elevations of less than 4 m above present sea level. Such islands are Holocene features that support 2000-year-old cultures, yet the amount of land and water available for human habitation, water and food sources, and ecosystems is limited and extremely vulnerable to inundation from sea-level rise. Storm wave-induced overwash and inundation threatens terrestrial infrastructure and may contaminate the thin freshwater lens underlying islets with saltwater, making the islands unsuitable for agriculture and/or habitation. Rising sea levels will further exacerbate the impacts of storms and wave action on low-lying carbonate islands by reducing wave breaking (and thus energy dissipation) at the reef crest and result in greater wave energy impacting the shoreline. Understanding the physical controls on the timing and magnitude of overwash and inundation, along with their impact on coastal geomorphology are essential to assessing impacts on islands' infrastructure and ecosystems.
This research utilizes in situ time-series instrumentation, numerical modeling, and repetitive geophysical mapping to try to better understand the influence of meteorologic and oceanographic forcing on hydrodynamics and the resulting overwash and geomorphology. The goal is to clarify the connection between projected future wave and wind forcing, sea level, and the resulting oceanographic and geologic processes on low-latitude carbonate coasts.
The current study sites include Northwestern Hawaiian and Marshall Islands.
See my Google Scholar Profile.
Some reports below include links to files in PDF format. You will need an app like Adobe Reader to view them. You may download a free copy of Adobe Reader from Adobe's web site; or contact me.
Conaway, C.H., Storlazzi, C.D., Draut, A.E., and Swarzenski, P.W., 2013. "Short-term variability of 7Be atmospheric deposition and watershed response in a Pacific coastal stream, Monterey Bay, California, USA." Journal of Environmental Radioactivity, v. 120, p. 94-103, DOI: 10.1016/j.jenvrad.2013.02.004. [Download PDF (700 kb)]
Demartini, E., Jokiel, P., Beets, J., Stender, Y., Storlazzi, C., Minton, D., and Conklin, E., 2013. "Terrigenous sediment impact on coral recruitment and growth affects the use of coral habitat by recruit parrotfishes (F. Scaridae)." Journal of Coastal Conservation, Apirl 2013, p. 1-13, DOI: 10.1007/s11852-013-0247-2.
Grady, A.E., Moore L.J., Storlazzi, C.D., Elias, E., Reidenbach, M.A., 2013. "The influence of sea level rise and changes in fringing reef morphology on gradients in alongshore sediment transport." Geophysical Research Letters, v. 40, i. 12, p. 3096-3101, DOI: 10.1002/grl.50577.
Hoeke, R.K., Storlazzi, C.D., and Ridd, P.V., 2013. "Drivers of circulation in a fringing coral reef embayment: A wave-flow coupled numerical modeling study of Hanalei Bay, Hawaii." Continental Shelf Research, v. 58, p. 79-95, DOI: 10.1016/j.csr.2013.03.007.
Prouty, N.G., Goodkin, N.F., Jones, R., Lamborg, C.H., Storlazzi, C.D., Hughen, K.A., 2013. "Environmental assessment of metal exposure to corals living in Castle Harbour, Bermuda." Marine Chemistry, v. 154, p. 55-66, DOI: 10.1016/j.marchem.2013.05.002.
Rogers, J.S., Monismith, S.G., Feddersen, F., and Storlazzi, C.D., 2013. "Hydrodynamics of spur and groove formations on a coral reef." Journal of Geophysical Research–Oceans, v. 118, i. 6, p. 1-15, DOI: 10.1002/jgrc.20225.
Storlazzi, C.D., Fregoso, T.A., Figurski, J.D., Freiwald, J., Lonhart, S.I., and Finlayson, D.P., 2013. "Burial and exhumation of temperate bedrock reefs as elucidated by repetitive high-resolution seabed sonar surveys: Biological ramifications and guidance for future studies." Continental Shelf Research, v. 55, p. 40-51, DOI: 10.1016/j.csr.2013.01.013.
Berkowitz, P., Storlazzi, C.D., Courtot, K.N., Krause, C.M., and Reynolds, M.H., 2012. Sea-level rise and wave-driven inundation models for Laysan Island, Chapter 2 of Reynolds, M.H., Berkowitz, P., Courtot, K.N., and Krause, C.M., eds., Predicting sea-level rise vulnerability of terrestrial habitat and wildlife of the Northwestern Hawaiian Islands. U.S. Geological Survey Open-File Report 2012-1182, p. 72-126, http://pubs.usgs.gov/of/2012/1182/
Conaway, C.H., Draut, A.E., Echols, K.R., Storlazzi, C.D., and Ritchie, A., 2012. "Episodic suspended-sediment transport and elevated polycyclic aromatic hydrocarbons in a small, mountainous river in coastal California" River Research and Applications, p. 1-14, DOI: 10.1002/rra.2582
Erikson, L.H., Gibbs, A.E., Richmond, B.M., Storlazzi, C.D., and Jones, B.M., 2012. Modeling arctic barrier island-lagoon system response to projected arctic warming. Arctic Landscape Conservation Cooperative Progress Report, 23 p.,
Field, M.E., Chezar, H., Storlazzi, C.D., 2012. "SedPods: A low-cost coral proxy for measuring net sedimentation" Coral Reefs, v. 32, p. 155-159, DOI: 10.1007/s00338-012-0953-5
Merrifield, M.A., and 27 others, 2012. Sea Level and Coastal Inundation on Pacific Islands. In Marra, J.J., Keener, V.W., Finucane, M.L., Spooner, D., Smith, M.H. (eds.). Climate Change and Pacific Islands: Indicators and Impacts. Report for The 2012 Pacific Islands Regional Climate Assessment (PIRCA). Honolulu, Hawai'i, USA, p. 58-79.
Parker, B., and 39 others, 2012. Marine, Freshwater, and Terrestrial Ecosystems on Pacific Islands, In Marra, J.J., Keener, V.W., Finucane, M.L., Spooner, D., Smith, M.H. (eds.). Climate Change and Pacific Islands: Indicators and Impacts. Report for The 2012 Pacific Islands Regional Climate Assessment (PIRCA). Honolulu, Hawaii, USA, p. 80-101.
Presto, M.K., Storlazzi, C.D., Logan, J.B., Reiss, T.E., and Rosenberger, K.J., 2012. "Coastal circulation and potential coral-larval dispersal in Maunalua Bay, O'ahu, Hawaii—Measurements of waves, currents, temperature, and salinity, June–September 2010." U.S. Geological Survey Open-File Report 2012-1040, 67 p., http://pubs.usgs.gov/of/2012/1040/
Storlazzi, C.D., Field, M.E., Presto, M.K., Swarzenski, P.W., Logan, J.B., Reiss, T.R., Elfers, T.C., Cochran, S.A., Torresan M.E., and Chezar, H., 2012, Coastal circulation and sediment dynamics in Pelekane and Kawaihae Bays, Hawaii; measurements of waves, currents, temperature, salinity, turbidity, and geochronology; November 2010–March 2011: U.S. Geological Survey Open-File Report 2012-1264, 102 p., http://pubs.usgs.gov/of/2012/1264/
Swarzenski, P.W., Dailer, M.L., Glenn, C.R., Smith, C.G., and Storlazzi, C.D., 2012. "A geochemical and geophysical assessment of cosatal groundwater discharge at select sites in Maui and Oahu, Hawaii." Groundwater in the Coastal Zones of the Asia Pacific, p. 1-36.
Swarzenski, P.W., Storlazzi, C.D., Presto, M.K., Gibbs, A.E., Smith, C.G., Dimova, N.T. Dailer, M.L., and Logan, J.B., 2012. "Nearshore morphology, benthic structure, hydrodynamics, and coastal groundwater discharge near Kahekili Beach Park, Maui, Hawaii." USGS Open-File Report 2012-1166, 34 p., http://pubs.usgs.gov/of/2012/1166/
Cronin, K., van Ormondt, M., Storlazzi, C.D., Presto, M.K., and Tonnon, P.K., 2011. "Nearshore disposal of fine-grained sediment in a high-energy environment: Santa Cruz Harbor case study" Coastal Sediments 2011, v. 1, p. 616-627.
Draut, A.E., Conaway, C.H., Echols, K.R., Storlazzi, C.D., and Ritchie, A., 2011. "Suspended sediment and organic contaminants in the San Lorenzo River, California, water years 2009-2010." USGS Open-File Report 2011-1120, 24 p. and data tables, http://pubs.usgs.gov/of/2011/1120/
Erikson, L.H., Storlazzi, C.D., and Jensen, R.E., 2011. "Wave climate and trends along the eastern Chukchi Arctic Alaska coast." Solutions to Coastal Disasters 2011, p. 273-285. DOI: 10.1061/41185(417)25.
Field, M.E., Ogston, A.S., and Storlazzi, C.D., 2011. "Rising sea level may cause decline of fringing coral reefs." EOS, Transactions of the American Geophysical Union, v. 92(33), p. 273- 274.
Hoeke, R.K., Storlazzi, C.D., and Ridd, P.V., 2011. "Hydrodynamics of a bathymetrically complex fringing coral reef embayment: wave climate, in situ observations and wave prediction." Journal of Geophysical Research–Oceans, v. 166, C04018, DOI: 10.1029/2010JC006170
Storlazzi, C.D., Conaway, C.H., Presto, M.K., Logan, J.B., Cronin, Katherine, van Ormondt, Maarten, Lescinski, Jamie, Harden, E.L., Lacy, J.R., and Tonnon, P.K., 2011." The dynamics of fine-grain sediment dredged from Santa Cruz Harbor." U.S. Geological Survey Open-File Report 2011-1045, 110 p
Storlazzi, C.D., Elias, E., Field, M.E., and Presto, M.K., 2011. "Numerical modeling of the impact of sea-level rise on fringing coral reef hydrodynamics and sediment transport." Coral Reefs, v. 30(1), p. 83-96, DOI: 10.1007/s00338-011-0723-9
Storlazzi, C.D., Field, M.E., and Bothner, M.H., 2011. "The use (and misuse) of sediment traps in coral reef environments: Theory, observations, and suggested protocols." Coral Reefs, v. 30, p. 23-38, DOI: 10.1007/s00338-010-0705-3
Storlazzi, C.D., Field, M.E., Elias, E., and Presto, M.K., 2011. "The influence of sea-level rise on fringing reef sediment dynamics: Field observations and numerical modeling." Coastal Sediments 2011, v. 1, p. 244-257
Storlazzi, C.D., Fregoso, T.A., Golden, N.E., and Finlayson, D.P., 2011. "Sediment dynamics and the burial and exhumation of bedrock reefs along an emergent coastline as elucidated by repetitive sonar surveys: Northern Monterey Bay, CA." Marine Geology, v. 289, p. 46-59. DOI: 10.1016/j.margeo.2011.09.010
Grossman, E.E., Logan, J.B., Presto, M.K., and Storlazzi, C.D., 2010. "Submarine groundwater discharge and fate along the coast of Kaloko-Honokohau National Historical Park, Island of Hawai'i; Part 3, Spatial and temporal patterns in nearshore waters and coastal groundwater plumes, December 2003-April 2006." U.S. Geological Survey Scientific Investigations Report 2010-5081, 76 p. http://pubs.usgs.gov/sir/2010/5081/
Presto, M.K., Storlazzi, C.D., and Field, M.E., 2010. "Sediment Dynamics off two watersheds on the north coast of Kahoolawe. Measurements of turbidity, stream discharge, and rainfall: November 2005 to October 2008." USGS Open-File Report 2010-1037, 18 p, http://pubs.usgs.gov/of/2010/1037/
Storlazzi, C.D., and Reid, J.A., 2010. "The influence of El Niño-Southern Oscillation (ENSO) cycles on wave-driven sea-floor sediment mobility along central California continental margin." Continental Shelf Research, v. 30, p. 1582-1599, DOI: 10.1016/j.csr.2010.06.004
Storlazzi, C.D., Presto, M.K., Logan, J.B., and Field, M.E., 2010. "Coastal Circulation and Sediment Dynamics in Maunalua Bay, Oahu, Hawaii. Measurements of waves, currents, temperature, salinity, and turbidity: November 2008 – February 2009." USGS Open-File Report 2010-1217, 60 p. http://pubs.usgs.gov/of/2010/1217
Draut, A.E., Bothner, M.H., Reynolds, R.L., Field, M.E., Cochran, S.A., Logan, J.B., Storlazzi, C.D., and Berg, C.J., 2009. "Supply and dispersal of seasonal flood deposits in Hanalei Bay, Kaua'i, HI, USA: Implications for coral-reef ecosystems." Geological Society of America Bulletin, v. 121(3-4), p. 574-585, DOI: 10.1130/B26367.1 [Download PDF (1.2 MB)]
Peery, M.Z., Newman, S.H., Storlazzi, C.D., and Beissinger, S.R., 2009. "Meeting reproductive demands in a dynamic upwelling system: foraging strategies of a pursuit-diving seabird, the Marbled Murrelet." The Condor, v. 111(1), p. 120-134.
Storlazzi, C.D., Field, M.E., Bothner, M.H., Presto M.K., and Draut, A.E., 2009. "Controls on sediment dynamics in a coral reef embayment: Hanalei Bay, Kauai." Marine Geology, v. 264, p. 140-151, DOI: 10.1016/j.margeo.2009.05.002
Storlazzi, C.D., Presto, M.K., and Logan, J.B., 2009. "Coastal Circulation and Sediment Dynamics in War-in-the-Pacific National Historical Park, Guam. Measurements of waves, currents, temperature, salinity, and turbidity: June 2007 – January 2008." USGS Open-File Report 2009-1195, 79 p. http://pubs.usgs.gov/of/2009/1195/
Field, M.E., Cochran, S.A., Logan, J.B. and Storlazzi, C.D., eds., 2008. "The Coral Reef of South Moloka'i, Hawai'i—Portrait of a Sediment-Threatened Fringing Reef." U.S. Geological Survey Scientific Investigation Report 2007-5101, 180 p.
Piniak, G.A., and Storlazzi, C.D., 2008. "Diurnal variability in turbidity and coral fluorescence on a fringing reef flat; Southern Molokai, Hawaii." Estuarine, Coastal and Shelf Science, v. 77 i.1, p. 56-64, DOI: 10.1016/j.ecss.2007.08.023
Revell, D.L., Barnard, P.L., Mustain, N., and Storlazzi, C.D., 2008. "The influence of harbor construction on downcoast beach morphologic evolution: Santa Barbara, CA." ASCE Solutions to Coastal Disasters 2008 Conference Proceedings, p. 630-642.
Storlazzi, C.D. and Field, M.E., 2008. "Winds, Waves, Tides, and the Resulting Flow Patterns and Fluxes of Water, Sediment, and Coral Larvae off West Maui, Hawaii." USGS Open-File Report 2008-1215, 13 p.
Storlazzi, C.D., Golden, N.E., and Finlayson, D.P., 2008. "Views of the Seafloor in Northern Monterey Bay, California." U.S. Geological Survey Scientific Investigations Map 3007, 1 p.
Storlazzi, Curt D., and Jaffe, Bruce E., 2008. "The relative contribution of processes driving variability in flow, shear, and turbidity over a fringing coral reef: West Maui, Hawaii." Estuarine, Coastal and Shelf Science, v.77 i.4, p. 549-564, DOI: 10.1016/j.ecss.2007.10.012
Storlazzi, C.D., Presto, M.K., Logan, J.B., and Field, M.E., 2008. "Coastal Circulation and Sediment Dynamics in Hanalei Bay, Kauai. PART IV: Measurements of waves, currents, temperature, salinity, and turbidity: June - August, 2006." USGS Open-File Report 2008-1295, 29 p.
Phillips, E.L., Storlazzi, C.D., Dartnell, P. and Edwards, B.D., 2007. "Exploring rippled scour depressions offshore Huntington Beach, CA." ASCE Coastal Sediments 2007 Meeting Proceedings, v. 3, p. 1851-1864.
Presto, M.K., Storlazzi, C.D., Logan, J.B. and Grossman, E.E., 2007. "Submarine ground water discharge and fate along the coast of Kaloko-Honokohau National Historical Park, Hawaii. Part I: Time-series measurements of currents, waves and water properties: November, 2005 - July, 2006." U.S. Geological Survey Open-File Report 2007-1310, 47 p.
Storlazzi, C.D., Barnard, P.L., Collins, B.D., Finlayson, D.P., Golden, N.E., Hatcher, G.A., Kayen, R.E., and Ruggiero, P., 2007. "High-Resolution Topographic, Bathymetric and Oceanographic Data for the Pleasure Point Area, Santa Cruz County, California: 2005-2007." U.S. Geological Survey Open-File Report 2007-1270, 23 p.
Vitousek, S., Fletcher, C.H., Merrifield, M.A., Pawlak, G., Storlazzi, C.D., 2007. "Model scenarios of shoreline change at Kaanapali Beach, Maui, Hawaii: Seasonal and extreme events." ASCE Coastal Sediments 2007 Meeting Proceedings, v. 2, p. 1227-1240.
Wingfield, D.K. and Storlazzi, C.D., 2007. "Variability in oceanographic and meteorologic forcing along Central California and its implications on nearshore processes." Journal of Marine Systems, v. 68, p. 457-472. doi:10.1016/j.jmarsys.2007.02.008
Bothner, M.H., Reynolds, R.L., Casso, M.A., Storlazzi, C.D. and Field, M.E., 2006. "Quantity, composition and source of sediment collected in sediment traps along the fringing coral reef off Molokai, Hawaii." Marine Pollution Bulletin, v. 52(9), p. 1034-1047. doi:10.1016/j.marpolbul.2006.01.008
Presto, M.K., Ogston, A.O., Storlazzi, C.D., and Field, M.E., 2006. "Temporal and spatial variability in the flow and dispersal of suspended-sediment on a fringing reef flat, Molokai, Hawaii." Estuarine Coastal and Shelf Science, v. 67, pp. 67-81. doi:10.1016/j.ecss.2005.10.015
Storlazzi, C.D., Brown, E.K., and Field, M.E., 2006. "The application of acoustic Doppler current profilers to measure the timing and patterns of coral larval dispersal." Coral Reefs, v. 25, p. 369-381. doi:10.1016/j.sedgeo.2007.03.020
Storlazzi, C.D., McManus, M.A., Logan, J.B., and McLaughlin, B.E., 2006. "Cross-shore velocity shear, eddies and heterogeneity in water column properties over fringing coral reefs: West Maui, Hawaii." Continental Shelf Research, v. 26, pp. 401-421. doi:10.1016/j.csr.2005.12.006
Storlazzi, C.D., Presto, M.K., Logan, J.B. and Field, M.E., 2006. "Coastal Circulation and Sediment Dynamics in Hanalei Bay, Kauai. PART I: Measurements of waves, currents, temperature, salinity and turbidity: June - August, 2005." USGS Open-File Report 2006-1085, 35 p.
Adams, P.N., Storlazzi, C.D., and Anderson, R.S., 2005. "Nearshore wave-induced cyclical flexing of seacliffs." Journal of Geophysical Research-Earth Surface, v. 110, F02002, doi:10.1029/2004JF000217. [Download PDF, 2049 K]
Drake, P., McManus, M.A., and Storlazzi, C.D., 2005. "Local wind forcing of the Monterey Bay area inner shelf." Continental Shelf Research, v. 25, pp. 397-417, doi:10.1016/j.csr.2004.10.006. [Download PDF, 1201 K]
Storlazzi, C.D., Field, M.E., Rogers, K., Jokiel, P.L., Brown, E., and Dykes, J.D., 2005. "A model for wave control on coral breakage and species distribution in the Hawaiian islands." Coral Reefs, v. 24, pp. 43-55, doi:10.1007/s00338-004-0430-x. [Download PDF, 1044 K]
Storlazzi, C.D., and Presto, M.K., 2005. "Coastal Circulation and Water Column Properties along Kaloko-Honokohau National Historical Park, Hawaii. PART I: Measurements of waves, currents, temperature, salinity and turbidity: April-October 2004." USGS Open-File Report 2005-1161, 30 p.
Storlazzi, C.D. and Presto, M.K., 2005. "Coastal Circulation and Sediment Dynamics along West Maui, Hawaii, PART IV: Measurements of waves, currents, temperature, salinity and turbidity in Honolua Bay, Northwest Maui: 2003-2004." USGS Open-File Report 2005-1068, 34 p.
Storlazzi, C., Russell, M., Presto, K., and Burbank, J., 2005, Flow Patterns and Current Structure at the USS Arizona Memorial: April, 2005: USGS Open-File Report 2005-1334
Storlazzi, C., and Wingfield, D., 2005, Spatial and temporal variations in oceanographic and meteorologic forcing along the central California coast, 1980-2002: USGS Scientific Investigations Report 2005-5085
Engels, M.S., Fletcher, C.H. III, Field, M.E., Storlazzi, C.D., Grossman, E.E., Rooney, J.B., Conger, C.L., and Glenn, G., 2004. "Holocene Reef Accretion: Southwest Molokai, Hawaii, U.S.A." Journal of Sedimentary Research, v. 74, no. 2, P. 255269 [Download PDF (3527 K)]
Hatcher, G.A., Reiss, T.E. and Storlazzi, C.D., 2004. "Application of GPS drifters to track Hawaiian coral spawning." USGS Open-File Report 2004-1309, 14 p.
Ogston, A.S., Storlazzi, C.D., Field, M.E. and Presto, M.K., 2004. "Currents and suspended sediment transport on a shallow reef flat: South-central Molokai, Hawaii." Coral Reefs, v. 23, p. 559-569. [Download PDF, 4501 K]
Storlazzi, C.D., Field, M.E., Ogston, A.S., Logan, J.B., Presto, M.K. and Gonzales, D.G., 2004. "Coastal Circulation and Sediment Dynamics along West Maui, Hawaii, PART III: Flow and particulate dynamics during the 2003 summer coral spawning season." USGS Open-File Report 2004-1287, 36 p.
Storlazzi, C.D., Ogston, A.S., Bothner, M.H., Field, M.E., and Presto M.K., 2004. "Wave- and tidally-driven flow and sediment flux across a fringing coral reef: South-central Molokai, Hawaii." Continental Shelf Research, v. 24(12), p. 1397-1419. [Download PDF, 935 K]
Storlazzi, C.D., Russell, M.A., Owens, M.D., Field, M.E. and Murphy, L.E., 2004. "Dynamics of the Physical Environment at the USS Arizona Memorial: 2002-2004." USGS Open-File Report 2004-1353, 28 p.
Storlazzi, C.D. and Jaffe, B.E., 2003. "Coastal Circulation and Sediment Dynamics along West Maui, Hawaii, PART I: Long-term measurements of currents, temperature, salinity and turbidity off Kahana, West Maui: 2001-2003." USGS Open-File Report 03-482, 28 p.
Storlazzi, C.D., Logan, J.B., and Field, M.E., 2003. "Quantitative morphology of a fringing reef tract from high-resolution laser bathymetry: Southern Molokai, Hawaii." Geological Society of America Bulletin, v. 115, no. 11, pp. 1344-1355. [Download PDF, 2128 K]
Storlazzi, C.D., Logan, J.B., McManus, M.A., and McLaughlin, B.E., 2003. "Coastal Circulation and Sediment Dynamics along West Maui, Hawaii, PART II: Hydrographic Survey Cruises A-3-03-HW and A-4-03-HW Report on the spatial structure of currents, temperature, salinity and turbidity along Western Maui." USGS Open-File Report 03-430, 50 p.
Storlazzi, C.D., McManus, M.A., and Figurski, J.D., 2003. "Long-term high-frequency ADCP and temperature measurements along central California: Insights into upwelling and internal waves on the inner shelf." Continental Shelf Research, v. 23, i. 9, pp. 901-918, doi:10.1016/S0278-4343(03)00045-1. [Download PDF, 3736 K]
Storlazzi, C.D., Field, M.E., Dykes, J.D., Jokiel, P.L., and Brown, E., 2002. "Wave Control on Reef Morphology and Coral Distribution: Molokai, Hawaii." WAVES 2001 Conference Proceedings, American Society of Civil Engineers, San Francisco, California, v. 1, pp. 784-793. [Download PDF, 505 K]
Storlazzi, C.D., and Jaffe, B.E., 2002. "Flow and sediment suspension events on the inner shelf of central California." Marine Geology, v. 181, pp. 195-213. [Download PDF, 1209 K]
Storlazzi, C.D. and Field, M.E., 2000. "Sediment distribution and transport along a rocky, embayed coast: Monterey Peninsula and Carmel Bay, California." Marine Geology, v. 170, no. 3-4, pp. 289-316. [Download PDF, 1375 K]
Storlazzi, C.D. and Griggs, G.B., 2000. "The influence of El Niño-Southern Oscillation (ENSO) events on the evolution of central California's shoreline." Geological Society of America Bulletin, v. 112, no. 2, pp. 236-249. [Download PDF, 450 K]
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These are quotes tagged with "excess".Add to my favourites Get these quotes on a PDF
Excess generally causes reaction, and produces a change in the opposite direction, whether it be in the seasons, or in individuals, or in governments.
Americans are overreaching; overreaching is the most admirable and most American of the many American excesses.
To go too far is as bad as to fall short.


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Hi everyone! Today, I'm going to cover the 3rd section of the US Government and Politics exam, which is 10-20% of the exam.
Key Terms:
Political Parties:
What is a Political Party?
Types of Political Parties
Why America has the Two Party System
Why Third Parties Don't Work:
Why Third Parties are Important:
Major Party Eras:
Interest Groups:
What is an Interest Group?
Types of Interest Groups
Monetary Contributions
Power-Elite Theory
Mass Media:
What They Do
Types of Mass Media
And that's what you need to know![:


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Yamaha YSH-301B Series Fiberglass BBb Sousaphone with Soft Carrying Bag
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Thomas Jefferson to Abigail Adams, 9/25/1785
I have procured for you…four figures of Biscuit…I could only find three of which you named…these were Minerva, Diana and Apollo. I was obliged to add a fourth unguided by your choice. They offered me a fine Venus; but I thought it out of taste to have two at table at the same time…at length a fine Mars was offered.
Th Jefferson 9/25/1785
submitted by Scott


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OCEANC CITY, Md. - Big retail stores and Black Friday get a lot of the attention, but it's not the only way to get in some holiday shopping. More than 100 vendors were at the 31st annual Holiday Shoppers Fair in Ocean City this weekend.
The event has a little something for everyone, from jewelry and sports memorabilia, to ceramics crafts and hand crafted guitars.
While this year's fair was smaller than in previous years, vendors and shoppers say it was still worth it.
[CG in 0:08 to 0:13:lower309\Marta & Barbara\Downtington, PA]"I think it's nice. It helps small businesses, and those are the ones that are usually home bound," said Dot Robinson of Dot Ceramics.
Marta and Barbara from Downington Pennsylvania come to the holiday fair every year, saying "what a wonderful place to be. You find something unique and different than you would find in a larger box store."


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SAVE Nature Bright Square One Wake-Up Light Therapy
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Square One is not just your average alarm clock. Not only does it have a pleasant bird call alarm, but it also uses increasing light output to simulate the sunrise, preparing your body to wake up restfully. 15 minutes before your desired wake up time, the LED light panel turns on and gradually increases in intensity until it reaches a full 10,000 LUX, signaling your body that it is time to rise.
Not only does Square One serve as an alarm clock, but it also provides prescription strength light therapy benefits. With the 15 minute dawn simulation, the Square One simulates sun rise, ultimately improving sleep and enhancing mood and energy throughout your day. The unit emits 10,000 LUX, equal to that of professional light therapy boxes, providing you with light therapy on the go. Perfect for everyone, the Square One produces no UV rays, providing a chemical free remedy for SAD (Seasonal Affective Disorder).
From the cutting edge LED technology and dawn simulation, this state-of-the art Wake-Up Light is designed and created based on circadian science. Clinical studies sponsored by Nature Bright prove that dawn simulation can reset our body's inner clock for better sleep and activities. This holistic approach to bettering everyday life was aimed at creating a light that will wake you up naturally as well as improving overall health and wellbeing.
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Nattokinase Supplements Washington DC
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Aromatherapy, Colon Therapy, Detoxification Foot Bath, Ear Coning, Energy Healing, Massage Therapy, Nutrition, Reflexology, Reiki, Wellness Centers
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Medical School: Columbia Univ Coll Of Physicians And Surgeons, New York Ny 10032
Graduation Year: 1960
Washington, DC
Yoga, Yeast Syndrome, Women's Health, Wellness Training, Weight Management, Therapeutic Touch, Supplements, Student, Stress Management, Spiritual Attunement, Research, Reiki, Psychotherapy, Psychosomatic Medicine, Psychiatry, Preventive Medicine, Pain Management, Oncology, Nutrition, Mind/Body Medicine, Metabolic Medicine, Meditation, Massage Therapy, Internal Medicine, Hypnosis/Hypnotherapy, Homeopathy, Herbal Medicine, Healthy Aging, Healing Touch, Gynecology, Guided Imagery, Geriatrics, Gener
Membership Organizations
American Holistic Medical Association
Internal Medicine, Nutrition
Medical School: Wayne State Univ Sch Of Med, Detroit Mi 48201
Graduation Year: 1982
Hospital: Sinai Grace Hosp, Detroit, Mi; Huron Valley -Sinai Hospital, Commerce Twp, Mi
Group Practice: Oakland Affiliated Internists
Washington, DC
Women's Health, Stress Management, Preventive Medicine, Nutrition, Meditation, Internal Medicine, Healthy Aging, Bio-identical HRT
Membership Organizations
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Medical School: Northwestern Univ Med Sch, Chicago Il 60611
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Heal Thyself - Clot-Busting Nattokinase
By Barbara Hey
Take some boiled soybeans; throw in some bacteria and voilá, natto—a potent, all-natural, heart-health preserving enzyme—is born. Japanese researcher Hiroyuki Sumi discovered the power of natto, a traditional Japanese food made of fermented soybeans and natto bacillus (Bacillus subtilin natto)—in 1980 while testing various foods in search of a natural substance powerful enough to dissolve blood clots. Natto received a thumbs up for its powerful anticoagulant properties, and Sumi distilled the active ingredients into a supplement he dubbed nattokinase.
In the years since, research has shown that nattokinase works similarly to plasmin—the body's one naturally occurring enzyme that combats thrombosis (blood clotting). Though all living beings have plasmin, the amounts decline with age, leading to increased risk of clotting and upping the chance of stroke and heart attack.
In one study, dogs with induced thrombosis were given either 1,000 mg of nattokinase or nothing. Researchers noted that in treated dogs, blood clots dissolved within five hours, while untreated dogs showed no improvement, even after 18 hours. Nattokinase, researchers have found, seems to attack fibrin, the protein that binds together to form clots.
Nattokinase supplements have found success as treatments for a wide array of ailments, including fibromyalgia, chronic fatigue, hemorrhoids, varicose veins, hypertension, tissue oxygen deprivation, infertility, and endometriosis. Although large-scale human studies still need to be conducted to determine whether nattokinase has a significant effect on those conditions, solid research does support its clot-busting ability.
"The largest study was done on nattokinase as a prevention for developing blood clots in high-risk patients on long-distance air flights," says Petra Eichelsdoerfer, a naturopath and pharmacist who teaches at Bastyr University in Kenmore, Washington. The results were clear cut. "There was a significant decrease in blood clots and swelling compared with placebo."
For people with a family predisposition to blood clots but no personal history of heart attacks, clots, or strokes, adding a nattokinase supplement to their daily regimen may be a good idea, Eichelsdoerfer says. High-risk patients on coumadin or other blood-thinning drugs, however, should check with a doctor familiar with natural medicines before giving nattokinase a try.
Copyright 1999-2009 Natural Solutions: Vibrant Health, Balanced Living/Alternative Medicine/InnoVisi...


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Financial Literacy and Macro-economics
AbstractFinancial literacy, moving to the forefront on account of the economic crisis, is a crucial element of the proper functioning of any society. Our goal is to identify the indicators of financial literacy in topic-related Hungarian and international literature which can then be used to draw macro-economic conclusions and be tested through Hungary's example. We have identified four main indicators, which are: (1) income, (2) savings, (3) external funds (loans) and (4) the economy's demand for cash. A number of criticisms can be raised in connection with the above indicators, most importantly the fact that the perception of financial literacy is overly linked to income. In spite of this, all these indicators are conducive to providing information on one of the financial literacy-related issues (self-provision, confidence, planning, long-term thinking, profitability, etc.).
Download InfoIf you experience problems downloading a file, check if you have the proper application to view it first. In case of further problems read the IDEAS help page. Note that these files are not on the IDEAS site. Please be patient as the files may be large.
Bibliographic InfoArticle provided by State Audit Office of Hungary in its journal Public Finance Quarterly.
Volume (Year): 57 (2012)
Issue (Month): 3 ()
Pages: 298-312
Contact details of provider:
Web page: http://www.asz.hu
Related researchKeywords: financial literacy; indicator; macro-economics;
Find related papers by JEL classification:
- A13 - General Economics and Teaching - - General Economics - - - Relation of Economics to Social Values
- A14 - General Economics and Teaching - - General Economics - - - Sociology of Economics
- D03 - Microeconomics - - General - - - Behavioral Microeconomics; Underlying Principles
- D12 - Microeconomics - - Household Behavior - - - Consumer Economics: Empirical Analysis
- D14 - Microeconomics - - Household Behavior - - - Household Saving; Personal Finance
- D31 - Microeconomics - - Distribution - - - Personal Income and Wealth Distribution
- D81 - Microeconomics - - Information, Knowledge, and Uncertainty - - - Criteria for Decision-Making under Risk and Uncertainty
- G11 - Financial Economics - - General Financial Markets - - - Portfolio Choice; Investment Decisions
- H24 - Public Economics - - Taxation, Subsidies, and Revenue - - - Personal Income and Other Nonbusiness Taxes and Subsidies
- I22 - Health, Education, and Welfare - - Education - - - Educational Finance; Financial Aid
- J11 - Labor and Demographic Economics - - Demographic Economics - - - Demographic Trends, Macroeconomic Effects, and Forecasts
ReferencesReferences listed on IDEAS
Please report citation or reference errors to , or , if you are the registered author of the cited work, log in to your RePEc Author Service profile, click on "citations" and make appropriate adjustments.:
- Lusardi, Annamaria & Mitchell, Olivia S., 2007.
"Baby Boomer retirement security: The roles of planning, financial literacy, and housing wealth,"
Journal of Monetary Economics,
Elsevier, vol. 54(1), pages 205-224, January.
- Annamaria Lusardi & Olivia S. Mitchell, 2006. "Baby Boomer Retirement Security: The Roles of Planning, Financial Literacy, and Housing Wealth," CeRP Working Papers 54, Center for Research on Pensions and Welfare Policies, Turin (Italy).
- Lusardi, Annamaria & Mitchell, Olivia S., 2006. "Baby boomer retirement security: The roles of planning, financial literacy, and Housing wealth," CFS Working Paper Series 2006/20, Center for Financial Studies (CFS).
- Annamaria Lusardi & Olivia S. Mitchell, 2006. "Baby Boomer Retirement Security: the Roles of Planning, Financial Literacy, and Housing Wealth," NBER Working Papers 12585, National Bureau of Economic Research, Inc.
- Annamaria Lusardi & Olivia S. Mitchell, 2006. "Baby Boomer Retirement Security: The Roles of Planning, Financial Literacy, and Housing Wealth," Working Papers wp114, University of Michigan, Michigan Retirement Research Center.
- Klapper, Leora & Lusardi, Annamaria & Panos, Georgios A., 2012.
"Financial literacy and the financial crisis,"
Policy Research Working Paper Series
5980, The World Bank.
- Leora F. Klapper & Annamaria Lusardi & Georgios A. Panos, 2012. "Financial Literacy and the Financial Crisis," NBER Working Papers 17930, National Bureau of Economic Research, Inc.
- Angela A. Hung & Andrew M. Parker & Joanne K. Yoong, 2009. "Defining and Measuring Financial Literacy," Working Papers 708, RAND Corporation Publications Department.
- Diana J. Beal & Sarath B. Delpachitra, 2003. "Financial Literacy Among Australian University Students," Economic Papers, The Economic Society of Australia, vol. 22(1), pages 65-78, 03.
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While its neighboring Little Italy eateries may be more intimate, they are no match for this combo of tasty food and free parking. And if you're still not sold, experience its elegant, Mediterranean-inspired interior that manages to make the tree growing in the middle of the dining room seem stunning instead of strange.
See the full list as selected by Baltimore Sun restaurant critic Richard Gorelick.


text:
relating to: authorizing a program for tuition gift certificates at the University of Wisconsin System.
|Date / House
|1/20/2005 Asm.
|Introduced by Representatives Gottlieb, Kreibich, Ainsworth, Albers, Gard, Gielow, Gunderson, Hines, Jensen, Kaufert, Kerkman, Krawczyk, Loeffelholz, Lothian, Molepske, Musser, Nass, Nischke, Ott, Petrowski, Pettis, Pridemore, Rhoades, Stone, Towns, Underheim and Vos; cosponsored by Senators Leibham, Brown, Kedzie, Miller, Roessler and Stepp.
|1/20/2005 Asm.
|Read first time and referred to committee on Colleges and Universities
|2/11/2005 Asm.
|Fiscal estimate received.
|2/22/2005 Asm.
|Public hearing held.
|3/16/2005 Asm.
|Assembly amendment 1 offered by Representative Gottlieb
|3/16/2005 Asm.
|Assembly amendment 2 offered by Representative Gottlieb
|3/22/2005 Asm.
|Executive action taken.
|3/30/2005 Asm.
|Report Assembly Amendment 1 adoption recommended by committee on Colleges and Universities, Ayes 11, Noes 0
|3/30/2005 Asm.
|Report Assembly Amendment 2 adoption recommended by committee on Colleges and Universities, Ayes 11, Noes 0
|3/30/2005 Asm.
|Report passage as amended recommended by committee on Colleges and Universities, Ayes 11, Noes 0
|3/30/2005 Asm.
|Referred to committee on Rules
|9/15/2005 Asm.
|Placed on calendar 9-20-2005 by committee on Rules.
|9/20/2005 Asm.
|Assembly amendment 3 offered by Representatives Krusick and Gottlieb
|9/22/2005 Asm.
|Read a second time
|9/22/2005 Asm.
|Assembly amendment 1 adopted
|9/22/2005 Asm.
|Assembly amendment 2 adopted
|9/22/2005 Asm.
|Assembly amendment 3 adopted
|9/22/2005 Asm.
|Ordered to a third reading, Ayes 71, Noes 23
|9/22/2005 Asm.
|Made a special order of business at 11:35 A.M. on 9-27-2005 pursuant to Assembly Resolution 38
|9/27/2005 Asm.
|Read a third time and passed
|9/27/2005 Asm.
|Ordered immediately messaged
|9/30/2005 Sen.
|Received from Assembly
|9/30/2005 Sen.
|Read first time and referred to committee on Higher Education and Tourism
|10/27/2005 Sen.
|Executive action taken.
|10/28/2005 Sen.
|Report concurrence recommended by committee on Higher Education and Tourism, Ayes 5, Noes 0
|10/28/2005 Sen.
|Available for scheduling.
|11/2/2005 Sen.
|Placed on calendar 11-8-2005 by committee on Senate Organization.
|11/8/2005 Sen.
|Read a second time
|11/8/2005 Sen.
|Ordered to a third reading
|11/8/2005 Sen.
|Rules suspended
|11/8/2005 Sen.
|Read a third time and concurred in
|11/8/2005 Sen.
|Senator Lassa added as a cosponsor
|11/8/2005 Sen.
|Ordered immediately messaged
|11/9/2005 Asm.
|Received from Senate concurred in
|11/14/2005 Asm.
|Report correctly enrolled
|12/20/2005 Asm.
|Presented to the Governor on 12-20-2005
|12/22/2005 Asm.
|Report approved by the Governor on 12-21-2005. 2005 Wisconsin Act 77
|12/22/2005 Asm.
|Published 1-6-2006


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