text:
Athletic | Boxing | Bridge | Country | Cricket | Cycling | Fitness | Football | Golf | Gun | Gymnastics | Nightclubs | Photography | Rugby | Sailing Canvey Island Sailing ClubCanvey Island Sailing Club in Essex should offer a wide range of activities for yound and old, full members or/and temporary memberships. Wherever you live in the UK you are always not very far from water so Canvey Island is as good as any place to have a sailing club. There should be a good mix of sailing and social events throughout the yearly calendar. Your sailing club should serve as a local client base as there is an increasing interest in sailing; a big part of which is the success of our Olympic sailing team as well as our long heritage in sailing from hundreds of years ago - being an island it is difficult to get away from the water, therefore the want and need for fully qualified sailing instructors has increased. Growing interest in sailing has been driven by increasing press coverage focusing on the excitement of round the world races. The demand for fully qualified instructors has risen as a result, and opportunities now exist on a freelance, part-time or full-time basis. Leisure activities are more important than ever before. Working long hours in perhaps a sedentary occupation produces a demand for more active leisure pursuits. 37% of adults participate in some form of sport. A boom in keelboat and cruise sailing is expected to continue. Changing demographics point to growth in the older population who make up a substantial part of the market interested in these disciplines. This trend is reinforced by the increase in 'grey consumers' opting for active retirements and taking up new challenges. The sociable aspects of sailing have contributed to its success. Many people find it a relaxing and companionable sport that can be enjoyed both competitively and for fun. Many sailing clubs emphasize the social elements of sailing and arrange events for members. Over the past several years, not only has total consumer spending increased more rapidly than income, but spending on leisure activities has also been increasing. For activities outside the home, the emphasis has been on experiencing a greater variety of activities, meaning people are more willing to try new things, of which snorkeling or sailing could be one. Other trends in the market include:
As well as sailing it is important to offer other water activities such as windsurfing, canoeing, kayaking. |


text:
www.ucm.ac.im is a website managed by the Isle of Man Government.
In these terms and conditions 'we' and 'us' mean the Isle of Man Government. References to the Isle of Man Government in these terms and conditions include, where appropriate, references to any Department or Statutory Board (as defined in the Interpretation Act 1976) and to any person or body of persons holding office under the Crown in right of the Isle of Man.
This website is maintained for your personal use and viewing. Access and use by you of this site constitutes acceptance by you of these Terms and Conditions of Use. This version of the Terms and Conditions takes effect from 1st July 2005.
These Terms and Conditions shall be governed by and construed in accordance with the laws of the Isle of Man. Any dispute arising under these Terms and Conditions of Use shall be subject to the exclusive jurisdiction of the Manx courts.
Updates and modifications will be made to these Terms and Conditions of Use from time to time. Please ensure you check these Terms and Conditions of Use each time you access or use this site.
In interpreting these Terms and Conditions of Use:
- the use of the singular includes the plural and the use of the plural includes the singular;
- it is not intended that the headings should be taken into account; and
- an 'Associated Business' means a business assisting the Isle of Man government in the provision of the goods and services for which the government is responsible, which businesses include without limitation:
- in respect of development and hosting of this site: PDMS Ltd, Global House, Isle of Man Business Park, Cooil Road, Douglas, Isle of Man, IM2 2QZ, British Isles, Tel: 44 (0) 1624 664000 e-mail: email@example.com .

subset: commoncrawl


text:
"Yes, all administrations are sensitive to criticism, and all push back when such criticism is deemed unfair or inaccurate. But no president since Richard Nixon has demonstrated such overt contempt for the messenger."
by Kathleen Parker
To the world beyond the Beltway, it might not mean much that Bob Woodward of the famed Watergate duo went public with his recent White House run-in.
This would be an oversight.
It also may not mean much that the White House press corps got teed off when they weren't allowed access to President Obama as he played golf with Tiger Woods. This, too, would be an oversight.
Though not comparable — one appeared to be a veiled threat aimed at one of the nation's most respected journalists and the other a minor blip in the scheme of things — both are part of a pattern of behavior by the Obama administration that suggests not just thin skin but a disregard for the role of the press and a gradual slide toward a state media.
This is where oversight can become dangerous.
Understandably, everyday Americans may find this discussion too inside baseball to pay much mind. Why can't the president play a little golf without a press gaggle watching? As for Woodward, it's not as though the White House was threatening to bust his kneecaps.
Add to these likely sentiments the fact that Americans increasingly dislike the so-called mainstream media, sometimes for good reason. Distrust of media, encouraged by alternative media seeking to enhance their own standing, has become a tool useful to the very powers the Fourth Estate was constitutionally endowed to monitor. When the president can bypass reporters to reach the public, it is not far-fetched to imagine a time — perhaps now? — when the state controls the message.
To recap: Woodward recently wrote a commentary for The Post that placed the sequester debacle on Obama's desk and accused the president of "moving the goal posts" by asking for more tax increases.
Before his piece was published, Woodward called the White House to tell officials it was coming. A shouting match ensued between Woodward and Gene Sperling, Obama's economic adviser, followed by an e-mail in which Sperling said that Woodward "will regret staking out that claim."
Though the tone was conciliatory and Sperling apologized for raising his voice, the message nonetheless caused Woodward to bristle.
Again, Woodward's kneecaps are probably safe, but the challenge to his facts, and therefore to his character, was unusual, given Woodward's stature. And, how, by the way, might Woodward come to regret it? Sperling's words, though measured, could be read as: "You'll never set foot in this White House again."
When reporters lose access to the White House, it isn't about being invited to the annual holiday party. It's about having access to the most powerful people on the planet as they execute the nation's business.
Inarguably, Woodward has had greater access to the White House than any other journalist in town. Also inarguably, he would survive without it. He has filled a library shelf with books about the inner workings of this and other administrations, the fact of which makes current events so remarkable.
Woodward, almost 70, is Washington's Reporter Emeritus. His facts stand up to scrutiny. His motivations withstand the test of objectivity. Sperling obviously assumed that Woodward wouldn't take offense at the suggestion that he not only was wrong but was also endangering his valuable proximity to power.
He assumed, in other words, that Woodward would not do his job. This was an oversight.
This is no tempest in a teapot but rather the leak in the dike. Drip by drip, the Obama administration has demonstrated its intolerance for dissent and its contempt for any who stray from the White House script. Yes, all administrations are sensitive to criticism, and all push back when such criticism is deemed unfair or inaccurate. But no president since Richard Nixon has demonstrated such overt contempt for the messenger. And, thanks to technological advances in social media, Obama has been able to bypass traditional watchdogs as no other president has.
More to the point, the Obama White House is, to put it politely, fudging as it tries to place the onus of the sequester on Congress. And, as has become customary, officials are using the Woodward spat to distract attention. As Woodward put it: "This is the old trick . . . of making the press . . . the issue, rather than what the White House has done here."
Killing the messenger is a time-honored method of controlling the message, but we have already spilled that blood. And the First Amendment's protection of a free press, the purpose of which is to check power and constrain government's ability to dictate the lives of private citizens, was no accident.
This article first ran March 1, 2013 in the Washington Post.


text:
Jet Original Gladiators
TV Personality
Jet Original Gladiators
TV Personality
Great gifts for birthdays, thank-you's, engagements, weddings, new babies, exams, Christmas, personal connections and much more
You can watch, download, share, & keep your video forever
If you include the date of the occasion, the celebrity can make sure that they do it in time for you.
You can expect your video within a few hours to a week. If you do not get your video in time for when you need it, you can cancel for a refund at anytime. We would suggest to cancel as late as possible because the celebrity could still record anytime that day.
If a celebrity is very busy they may prioritise urgent requests so if your request is not urgent and does not arrive quickly, don't worry they will most likely do it in time for your occasion.
"Thank you awesome"
"Thank you so much, Diane Youdale!! The video you made was the perfect Valentine's Day gift for my wife--she will never forget it!"
Most videos are recorded within a few hours to a week. You can cancel your request for an automatic refund at anytime (for example if you do not get it in time for a birthday etc).
You can request a video message for a personal connection, shout-out, proposal, surprise or as a gift for a birthday, wedding, congratulations, christmas, valentines and much more.
1. Choose from the 100s of celebrities (Search by name, category, keyword, genre)
2. Enter the details that you want them to mention (E.g. Names, Birthday, Hobbies etc)
3. Pay safely and securely with PayPal or any debit or credit card
4. You will receive an email with your video and download links as soon as the celebrity has recorded your video
** Most videos are recorded within a few days to 2 weeks
** If you need a video for a specific date you can cancel your request at anytime for a full refund
** Celebrities record videos as and when they can on their computers or smartphones
Most celebrities use CelebVM as a fun way to connect with their genuine fans
Celebrities record videos when it's convenient for them on their smartphone
Celebrities can use CelebVM to raise money and awareness for their charities and causes
Celebrities choose their price and get paid instantly for every video they record
**The CelebVM prices are for personal use videos, so if you request a video to promote a business or product the celebrity may pass your details to their agent and will likely ask for a higher fee for a video
** If you need a video for a specific date you can cancel your request at anytime for a full refund
**A Celebrity can cancel any requests that they do not want to do or do not have time to do
Jet Original Gladiators
TV Personality


text:
Feature Name
System Configuration Tools Cleanup Project.
Fedora includes several system configuration tools (system-config-*). Each of these configuration tools should be reviewed and then fixed according usability rules.
This effort includes:
- GUI look & feel consistency
- elimination of not used tools
- better functionality
- Jaroslav Reznik (jreznik AT redhat DOT com)
- Roman Rakus (rrakus AT redhat DOT com)
Current status
- Targeted release: Fedora 41
- Last updated: 2009-05-19
- Percentage of completion: 25%
What's already done:
- reviews
- common bugs reports
- some bugfixes
What have to be done:
- specific bugs reports
- and bugfixing
Detailed Description
There are several system configuration tools in Fedora which differs in terms of functionality, look and feel and quality. The aim of this project is to enhance this tools - unify look and feel, add better functionality and raise overall quality. Some of these tools are even obsoleted now.
The idea is to cleanup our system configuration tools in these areas:
Consistent look & feel
- Follow Gnome Human Interface Guidelines http://library.gnome.org/devel/hig-book/stable/
- Consistently use dialog/application style
- Make system config tools look/behave similar
- Similar application window design
- Ok/Apply buttons
- Reverting changes
- etc.
Tools to eliminate
The goal is to eliminate the config tools as much as possible and replace them with code that can dynamically detect system state, such as the way s-c-mouse is gone and eliminate old obsoleted system config tools.
Benefit to Fedora
System configuration tools are very visible parts of Fedora and high quality management tools could attract more users from competitor's operating systems. Also this project will help current Fedora users to maintain their systems in more efficient way.
This project affects many system configuration tools and requires lot of cooperation of developers and maintainers. It is long term project so it should be divided to phases to be complete in time for Fedora release.
Phase 1
Phase 1 should consist from reviewing tools and fixing most visible and annoying bugs.
Phase 2 & 3
Port missing s-c-* tools to Policy Kit. Rewrite some tools from scratch - new features etc...
There is feature tracker in Bugzilla.
List of changed configuration tools with current maintainers.
How To Test
- For each component will be reported bugs and they can be used as sources for testing.
- Visual test - run some s-c-* tool and check if it is easy to use, if it has consistent look etc.
User Experience
This project will help Fedora users to maintain their systems in more efficient way. It's aimed on user which are not comfortable with manual configuration by editing configuration files by hand.
This feature depends on responsibility of s-c-* tools maintainers. We're trying to provide as many patches as we can prepare to help them.
Bugzilla tracker bug: https://bugzilla.redhat.com/show_bug.cgi?id=480902
Contingency Plan
This project can run continuously. More bugs fixed -> better. In case of s-c-* toolrewrite from scratch old version could be used.
(Nearly) every system configuration tool has own documentation. This documentation has to be updated to reflect all changes.


text:
Veteran Reporter Has Emotional Breakdown While Covering Oklahoma Tornado
Dozens of people including children were killed after a massive tornado tore a swath of destruction through an area outside Oklahoma City yesterday. In fact, it was such a terrible scene that local KFOR reporter Lance West broke down while reporting the news.
The Emmy-winning newsman was on the scene reporting on how children were being pulled from the rubble of Plaza Towers Elementary School.
"I see a lot of people that are huddled outside the building," said West. "Helicopters are flying in. There's fire and police officers doing door-to-door searches. It is absolute chaos down here."
But then the devastation becomes too much for West to handle. "I've never seen anything like this in my 18 years covering tornadoes here in Oklahoma City," he said, his voice thick with emotion. Eventually, he trails off and is unable to continue.
Still, West rallies and finishes his report, noting that scores of people have turned out to help search for survivors.
Watch the emotional video below.


text:
All of us at Graphic45 are part of a fun May Arts Blog hop right now!
And here's my project for hop featuring Graphic45's Tropical Travelogue collection and yummy sunny ribbons from May Arts:
For our honeymoon (quite a long time ago), the Baboo and I went to Hawaii - and the thing that we fell in love with the most when we were there, was all the greenery and vegetation. And so I wanted to bring a little of that lush jungle feel to this project and Graphic45's Tropical Travelogue papers were the perfect choice! I even found some lovely May Arts ribbon that looked like jungle vines to use on the front cover and it worked perfectly! Here's my Hawaiian "jungle book"!
The book is made from an old book cover and the inside is done in what's called a tunnel book style. It's really fun to make so I thought I'd show you what I did from start to finish. Enjoy!
1. Papers (12X12") all from Tropical Travelogue collection
- Garden Isle
- Botanica
- Rainforest
- Island Jewel
- Seaside Holiday
2. Stickers
- Tropical Travelogue Alphabet Stickers
- Tropical Travelogue cardstock stickers
3. Chipboard
- Tropical Travelogue chipboard 1
- Tropical Travelogue Chipboard 2
4. Stamps
Other Supplies:
1. Yellow and orange stripe ribbon, green vine ribbon, orange stripe baker's twine - May Arts
2. old hardcover book (recycled)
3. Sticky back canvas (natural) - Claudine Hellmuth Studio, Ranger
4. Sunflower Yellow Mist - Maya Mist
5. Distress Inks (Vintage photo, Walnut stain) - Ranger
7. chipboard
Don't forget to check out all the other blogs on today's hop:
Clare Charvill: http://mycreativespirit.
Kristin Wilson: http://www.
Jenifer: http://stitchcutcreate.
Tiffin: http://www.linwoodavenue.
And leave comments there so that you stand a chance to win some great prizes :)
There are also facebook and pinterest contests! Check the graphic45 blog on Monday 25th June for winner announcement!


text:
Hiroki Kuroda (1-0) vs. Micah Owings (1-0)
COMMENTS: The Dodgers drop their first series of the season despite Matt Kemp finally breaking out (3-for-5 with a triple). Andruw Jones looked positiviely anemic in his 0-for-3 show (batting .103 on the season), which was fitting as cancer patient Doug Davis mowed us down yesterday night. That's right, the Dodgers lost to a cancer patient. This afternoon, Micah Owings will pitch on crutches and with bound feet, just to make it a challenge.


text:
Happy New Year
Wishing You all A Very Happy New Year. Yeah, someone did say "Happiness is too many things these days for anyone to wish it on anyone lightly. So let's just wish each other a bile-less New Year and leave it at that." (author: Judith Crist), but I still insist that You have a Very Happy New Year and may You achieve all that makes You Happy, if it is bile so be it.
I have been in absentia for long, so long that I wasn't sure what to do after I logged into Blogger, Google had changed my dashboard, Haldiram had stopped sending me Goodies, and in general blogging seemed like something I did in another life just like maybe sleeping. But then there were very nice blogger friends who stopped by to Wish Me a Happy New Year and I wanted to come back, wanted to be a part again and so here I am. I am sorry for not replying to comments and just disappearing like the last cookie in the jar but I hope you do understand, and if you don't ummmmmm...
As you can see a lot happened in the time I have been missing. Little S is now Big Sis S and she is joined by Little (yeah really little) A. We went through some difficult times but we waded through them and are now looking forward towards a better, brighter 2009.
Cooking is not really my priority these days though food definitely is and I am also struggling to come up with a simple weekly menu to simplify life. So maybe I will be back with simple quick food to help me balance out life and also share some very delightful moments with the two sisters. Test


text:
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text:
Project Members
- Martin Haspelmath
- Robert Forkel
- Sebastian Bank
Cross-Linguistic Linked Data (CLLD)
The Cross-Linguistic Linked Data project was developing and curating interoperable data publication structures using Linked Data principles as integration mechanism for distributed resources.
This philosophy allows for
- small-scale efforts to publish individual databases like WALS (World Atlas of Language Structures) or WOLD (World Loanword Database), thereby preserving the brands established by these projects,
- while at the same time facilitating uniform access to the data across publications.
Within the project, this approach was applied to publishing lexical and grammatical databases already compiled at the MPI-EVA and elsewhere. This has led to a software framework which could then be used to develop database journals, i.e. edited collections of databases submitted by linguists from around the world.
The following databases either have current CLLD implementations or will at some point be available in the CLLD framework:
- WALS Online (World Atlas of Language Structures), edited by Matthew Dryer & Martin Haspelmath
- WOLD (World Loanword Database), edited by Martin Haspelmath & Uri Tadmor
- APiCS Online (Atlas of Pidgin and Creole Language Structures), edited by Susanne Maria Michaelis, Philippe Maurer, Martin Haspelmath, and Magnus Huber
- ValPaL (Valency Patterns Leipzig), edited by Iren Hartmann, Martin Haspelmath & Bradley Taylor
- eWAVE (Electronic World Atlas of Varieties of English), edited by Bernd Kortmann & Kerstin Lunkenheimer
- IDS (Intercontinental Dictionary Series), edited by Bernard Comrie & Hans-Jörg Bibiko
- ASJP Lexical Database, edited by Søren Wichmann et al.
- Numeral Systems of the World's Languages, by Eugene Chan
- Phoible (Phonetic Information Base and Lexicon), by Steven Moran
The following journals will soon be started for linguistic databases:
- Journal of Cross-Linguistic Databases (JCLD), edited by Harald Hammarström
- Dictionaria (Journal of dictionaries of less widely studied languages), edited by Martin Haspelmath & Iren Hartmann
For the purposes of linking linguistic data uniquely to languages, language codes were needed for each language and each variety. For this reason, the CLLD project also comprised:
- Glottolog (catalog of all languages, families and dialects, with comprehensive reference information), edited by Harald Hammarström, Martin Haspelmath & Robert Forkel


text:
For a couple of days last month, I ate the same foods as some of the fastest people on the planet — the Kenyans.
I stayed at the same hotel and ate in the same dining room as the Kenya Olympic Marathon team while working on a radio story about how this impoverished nation produces some of the best endurance runners in the world.
The marathoners were training in the celebrated runners' center of Iten in the weeks before their trip to London for the big race today. I can report that their food is bland in the extreme, but then, they're not eating for taste, they're eating for fuel.
Kenya's Kalenjin tribe — you usually find "Kip" in their surname — are legendary at winning medium- and long-distance races. For the past 40 years, they are the reason Kenya has dominated road running more than any other country. There's no secret to their success: They train at high elevation (Iten is 8,000 feet above sea level), which gives them strong hearts and lungs; they start running at early ages (some preteens will run 14 miles a day to and from school); and many are poor. They see winning races as the only escape from rural poverty.
And they eat pretty healthy, as do most Kenyans who have food. As I looked at the lean, quiet, sinewy young men and women sitting down to dinner, I saw plates piled high with carbohydrates.
"It's just normal Kenyan food — vegetables, spaghetti, ugali," said Wilson Kipsang, captain of the Kenyan marathon team.
The national dish, ugali, is a corn mush made from cornmeal and water that has the consistency of mashed potatoes and almost no taste; Kenyans usually sop it into whatever else is on the plate. Githeri is a mixture of boiled corn and kidney beans. Sukuma wiki is chopped boiled kale, which desperately needs Tabasco sauce. The competitive runners seldom eat meat. Beans supply most of their protein. For a snack, the runners eat roasted corn on the cob. No salt.
There are no vitamins or mineral supplements, no special protein drinks or sports drinks pumped full of electrolytes that you might find in Olympic kiosks and every corner store in other countries.
"It is a paleolithic diet," says Dr. Vincent Onywera, senior lecturer at Kenyatta University's Department of Exercise Science. "It borrows heavily from our forefathers who lived on fruits, vegetables, roots and lean meat."
He studied a group of Kenyan runners for two weeks in 2004, for his dissertation, to find out what made them invincible. His conclusion?
"They eat food eaten by ordinary Kenyans. You wouldn't expect an Olympian to eat what they eat. The cook is not a sports dietician, just a woman from the village," he said, chuckling.
Another amazing element of the Kenyan runner's diet is their fluid intake.
One morning, my driver, Joshua Mutuku, and I found a spot beside a dirt road where we could watch the regular morning run. Hundreds of aspiring athletes — and a few world record holders — ran past us with efficient, relaxed strides in their daily 30- to 40-kilometer course along the rust-colored paths surrounding Iten. Not one of them carried a water bottle. At the end of these high-performance runs, they came back and drank tea mixed with raw cow's milk and a bit of sugar.
"They take the milky tea, that is all. It is hard to believe," says Onywera. "This might explain why they compete well. When you see Kenyan runners running the marathon, they rarely take the water." Marathon runners have had a kind of a love-hate relationship with water over the years — some say losing fluids maximizes performance (but drinking for thirst is probably best, science says).
The sight of the Kenyan runners thundering past was so inspiring that, afterwards, Mutuku quietly ducked into a running store in Iten and came out holding a used pair of Nikes.
"I will now start to run," he said, beaming.
UPDATE: All three of the London Olympics marathoners who took home medals trained in Kenya — Kenyan Wilson Kipsan, who won bronze, Kenyan Abel Kirui, who took the silver, and Ugandan Stephen Kiprotich, who took the gold.
Copyright 2021 NPR. To see more, visit https://www.npr.org.


text:
Cash for houses in Dallas – how to sell your TX house for fast cash
Yes, Local house sellers are still getting cash for houses in Dallas TX even in this real estate market. Years back, selling a Dallas house for cash was quite easy and fun. All you had to do was hang a "For Sale" tag on your front yard and wait for potential buyers to call you… and … Continued


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Looking for a pet friendly hotel in Lake Almanor, California, United States to stay with your dog, cat or other favorite animal? Browse the list below, which also includes pet friendly motels, bed and breakfasts, inns, and cabins & cottages. To make sure you find the perfect place, you can sort the listings by the type and size of your pet, as well as the amount of pet fee the lodging charges.
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The WINEFRONT has been a leading wine review and information site since 2002. It was the first of its kind in Australia and remains the most active. It is unbiased, unaligned, rigorously independent, realistic and fair. We cover Australian wine principally but we extend coverage across the wider world of wine. We taste in a global context, and call things as we see them. The WINEFRONT is run by Campbell Mattinson, Gary Walsh and Mike Bennie. A full history of reviews and articles is available to subscribers via the WINE SEARCH tab.
We at The Wine Front acknowledge the Traditional Custodians, and Elders past, present and future, of the lands on which I\we work and live, and further acknowledge, thank and pay respect to the Traditional Custodians of the land of the multitude of Aboriginal countries across Australia from which so much of our work emerges from.
© 2024 The Wine Front.


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Monday, December 14, 2009
Warm Apple Pudding with Hot Caramel Sauce
From the kitchen of One Perfect Bite...In the midst of the plenty that bombards us at this time of year, there are days that I want to step back and enjoy far simpler fare. Don't get me wrong. I love the treats and empty calories associated with the holidays, but on those nights when there are just two of us at the table or in front of the fire, my tastes run to more basic food. I've shared my love of all things lemon with you. Lemon's only real contender are desserts made with apples. I have two apple puddings that I make over and over again. One comes from a Mennonite community and the other, tonight's offering, comes from an issue of The New York Time Magazine section published more years ago than I care to admit. My vanity aside, credit must be given where it is due. So, I really have to thank Marcia Adams for this lovely recipe. I hope you are still with us, Marcia! It's a great recipe. You have everything you need to pull this off in your pantry and the hot caramel sauce that's served with the pudding will make you socks go up and down. If you hate apples, file the recipe for caramel sauce. I guarantee you won't be sorry. Here are the recipes for the pudding and its wonderful sauce.
Warm Apple Cake with Hot Caramel Sauce...from the kitchen of One Perfect Bite
1/2 cup pecans
5 medium apples to yield 2 1/2 cups chopped (I use Golden Delicious)
1/2 cup butter at room temperature
1 cup granulated sugar
1 large egg
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 scant teaspoon ground nutmeg
1 cup all-purpose flour
Caramel Sauce:
1/2 cup butter
1 cup light brown sugar
1/2 teaspoon salt
1 teaspoon vanilla extract
1/2 cup evaporated milk
1) To make cake, preheat oven to 350 degrees. Place pecans in bowl of a food processor and process until fine. Set aside. Peel, core and quarter apples and place them in bowl of food processor and pulse until they are in medium-coarse shards, or about size of almonds. Set aside.
2) Place butter in a large mixer bowl, add sugar and beat until fluffy. Add egg and beat until blended. Add soda, salt, cinnamon, nutmeg and mix quickly. Add flour and beat until just blend. Stir in apples and nuts.
3) Pour mixture into a greased 9-inch-round cake pan and bake for 30 minutes or until top springs back when touched with a finger. Cool slightly. Center may sink somewhat.
4) For caramel sauce, melt butter, brown sugar and salt in a small saucepan over medium heat. Bring to a boil, stirring with a whisk. Remove from heat and whisk in vanilla and milk.
5) Cut cake into eight wedges. Ladle a large spoonful of sauce on the bottom of eight dessert plates. Place a wedge of cake on top of sauce. Yield: 8 servings.
This post is being linked to:
Tasty Tuesday
47 comments :
- Alessandra said...
yum! I don't really use golden delicious for cakes, did they preform well?
- December 15, 2009 at 1:39 AM
- La Cuisine d'Helene said...
Oh my that caramel sauce would be good with anything. What a great recipe.
- December 15, 2009 at 1:44 AM
- tracieMoo said...
I love the look of it.. It's so comforting :)
- December 15, 2009 at 2:15 AM
- satakieli said...
This looks and sounds absolutely divine!
- December 15, 2009 at 2:47 AM
- My Little Space said...
As you know, I prefer desserts more than proper meals! But I'll take at least once a day proper meal with all the veggies, meat and fruits I needed.
- December 15, 2009 at 5:04 AM
- P. said...
I'm crazy for apple pie and this variation with caramel sauce looks so good.
Alfazema - December 15, 2009 at 5:49 AM
- Ginger said...
Where the heck do you find the time to make awesome items EVERY single day? I am swamped with holiday happenings (unfortunately) none of which I really want to be doing. This dish looks perfect. I double love the caramel sauce! Happy holidays Mary. .
- December 15, 2009 at 6:52 AM
- Debbie said...
Oh Mary, that just looks so fantastic! I can almost taste how delicious that must be. Just great!
- December 15, 2009 at 7:17 AM
- NKP said...
I am with you, love lemon..and apple. OK, peaches and raspberries too.
This dessert sounds like a warm hug on a cold day. - December 15, 2009 at 7:37 AM
- Cathy said...
Apples and caramel are always a winning flavor combination. What a beautiful dessert, Mary.
- December 15, 2009 at 8:38 AM
- Nadji said...
Je découvre un très blog blog. Les photos sont magnifiques.
BRAVO!!! - December 15, 2009 at 8:48 AM
- Barbara said...
I do love an apple cake. But you made it even better with your caramel sauce! The photo is making me drool. And it's still early!
- December 15, 2009 at 8:52 AM
- George Gaston said...
Mary, I could not agree more about the simpler flavors & recipes of old. This wonderful recipe would be a big hit at any meal. I especially like the caramel sauce ~ I could see it finding its way to a simple bowl of vanilla ice cream. Many thanks for posting this terrific recipe.
- December 15, 2009 at 9:01 AM
- Yasmeen said...
A dessert perfect for the cold season :D
- December 15, 2009 at 9:07 AM
- Chef E said...
Hubby loves puddings, and I made some out of some rolls I have not posted...this sounds right up our alley, and looks delicious!
- December 15, 2009 at 9:10 AM
- Foley said...
Mary - This looks absolutely wonderful!! Apples and caramel, how could you go wrong! Definitely one I will copy and paste...I now have a file with just "Mary's Recipes" !!!
- December 15, 2009 at 9:30 AM
- Lyndas recipe box said...
Yum! I love this dessert, Mary and it's a perfect size too. A piece smoothered with caramel sauce would be heavenly!
- December 15, 2009 at 9:41 AM
- Jennifer said...
I am drooling!! What an awesome dessert, I have to make this!
- December 15, 2009 at 11:32 AM
- Mary Bergfeld said...
Alessandra, yes they do. I almost always use Golden Delicious for baking. Occasionally I'll use a Granny Smith. They both hold their shape when they cook.
- December 15, 2009 at 11:40 AM
- Pam said...
I. Want. This. Now. It looks absolutely fantastic Mary - you are so talented.
- December 15, 2009 at 11:44 AM
I'm going to tuck this recipe aside to try as soon as the holidays are over. You got me wondering about Marcia Adams, whose shows I watched on PBS, so I did some research. She's alive & well in Indiana after a successful heart transplant in 2001.
Martha in KS - December 15, 2009 at 11:45 AM
- Karen said...
Delicious! I love apple cakes. I'm sure that caramel sauce just makes it that much better!
- December 15, 2009 at 12:00 PM
- bj said...
My entire family gathers here for Christmas Eve...I am making my hubby's fav, German Cho. Cake but was wanting another KNOCK YOUR SOX OFF something and THIS IS IT.
Thanks so much for the recipe. They are all going to LOVE this and I SURE will as apple desserts are one of my favorites!
Thanks soooo much.. - December 15, 2009 at 12:14 PM
- grace said...
please pardon me whilst i mop up the drool puddling onto my desk... :)
this is a magnificent creation! - December 15, 2009 at 12:20 PM
- Beverly said...
Will you adopt me? I think my family will get over it. ;-)
I'm smiling at the vision of socks going up and down. - December 15, 2009 at 12:55 PM
- Debbie said...
Mmmmm....simpler recipes are the best. And like you, I love anything apple.
- December 15, 2009 at 12:59 PM
- Lea Ann said...
I haven't made an apple cake in years! This looks absolutely awesome...and with caramel??? YUM
- December 15, 2009 at 1:02 PM
- Inspired by eRecipeCards said...
and to think for years I thought pudding came from a box, and was instant... I did indeed save the caramel sauce recipe!
- December 15, 2009 at 1:03 PM
- Tanyia said...
This is seriously YUMMM looking!
- December 15, 2009 at 1:30 PM
- Twin Tables said...
I seriously just drooled onto my keyboard. This sounds amazing.
- December 15, 2009 at 3:36 PM
- Bob said...
That looks unreal. I need to make it, I love warm apple anything!
- December 15, 2009 at 3:37 PM
- La Bella Cooks said...
My husband loves all apple desserts so I think this one would go over perfectly if I made this for him. What a gorgeous looking pudding.
- December 15, 2009 at 5:03 PM
All I can say is yummy and I will be making me some! Thankyou for sharin your recipes xx
- December 15, 2009 at 7:53 PM
- Velva said...
Mary, I love anything lemon or apple too! Your warm apple pudding with hot caramel sauce looks warm, comforting and delicious! I really smiled when you wrote that the caramel sauce would make "your socks go up and down" I ahve to remember that line. I loved it! A perfect description.
Happy holidays to you and yoru family.
Velva - December 15, 2009 at 9:05 PM
- Chef Fresco said...
That hot caramel sauce is just soaking into the pudding! yum!
- December 15, 2009 at 10:26 PM
- Country Wings in Phoenix said...
Hi Sweetie...
As always you never disapoint me, and I can always rely on a new tast to tantalize my tastebuds.
Thank you for sharing my sweet friend. I love it when you do.
Please stop by and ready my new post. I think you will find it interesting. Country hugs sweetie and so much love...Sherry - December 15, 2009 at 11:23 PM
- Deb in Hawaii said...
Such a perfect, comforting dessert. I love anything with apple and the sauce looks wonderful.
- December 16, 2009 at 4:21 AM
- Katy ~ said...
This is a "me" type cake...simply divine in preparation, appearance, and flavor. Excellent!
- December 16, 2009 at 9:34 AM
- Unknown said...
This looks soo good!
- December 16, 2009 at 2:36 PM
- The Chef In My Head said...
I am officially hiding your blog from my husband. Poor man doesn't know what he's missing! This made my mouth water, YUUUUUMMMM, LeslieMichele
- December 16, 2009 at 3:27 PM
- Farmer Jo said...
That looks amazing! I am craving caramel!
- December 16, 2009 at 3:38 PM
- Pauline said...
Oh wow. That looks awesome. Your posts always make me have a kickin' craving! I love bread puddings, and this is great when you don't have the bread, just flour. Sounds delicious and reminds me of the persimmon pudding I just looked up.
- December 17, 2009 at 12:04 AM
- theUngourmet said...
This looks heavenly! I knew I was keeping evaporated milk in my cupboard for a reason. This must be it! :D
- December 17, 2009 at 12:08 AM
- Kimmy said...
This looks so yumy, specially now in winter time... Have to trymaking it :)
- February 28, 2010 at 7:41 PM
- Dreams of cakes said...
Yummy, yummy. With a vanilla ice cream I am sure it will be perfect.
- February 22, 2011 at 2:35 AM
- Tubkins said...
Holy mole, I am so doubling the hot caramel in this recipe, and saying hello to a tub of ice cream!
- July 14, 2011 at 1:34 PM
- Vicki Bensinger said...
This looks heavenly. It's cold and raining out and looking at these ingredients I have all on hand. I think I will make this when I get up this morning. It's sounds perfect and comforting.
- December 15, 2012 at 3:12 AM


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Published in The Credit Union Times
By, Stuart R. Levine
Over the years, I have seen the mission and values of the credit union industry expressed in the service brought to its members. I find that looking at the roots of an institution can remind us of its mission and values and connect us to those who have gone before us in service. The history, mission and values that lead to the establishment of the American industry inform us today.
The first credit unions were founded on the ideals of self-help, self-responsibility, democracy, equality and solidarity. They were imbued with honesty, openness, social responsibility and caring for others. The same values that credit unions bring to their members today.
Modern credit unions first took root in Germany in 1847 to assist farmers and small craft businesses that were in dire financial straits when failed harvests and famines occurred. These businesses had no access to bank services; they were reliant upon private moneylenders.
In response, two Germans separately and independently took action. In 1847, Hermann Schulze-Delitzsch founded the first "raw materials association" for carpenters and shoemakers and the first "thrift and loan association," essentially the first credit union, in 1850. Also in 1847, Friedrich Wilhelm Raiffeisen created the first aid association in Weyerbusch for the rural population. In 1864 he founded Heddesorf Credit Union to help German farmers purchase livestock, equipment, seeds and other farming needs.
These German credit unions' values included democratic governance, with each member having one vote, regardless of a member's deposit size, and a member-elected board of directors. Essentially, this is the same governance model that is employed today. From the German roots, credit unions quickly began to spread across Europe and jumped to India and to North America.
Alphonse Desjardins founded the first credit union in North America, the Caisse Populaire de Lévis in 1901 in Quebec, Canada, with a 10-cent deposit. Desjardins wanted to provide affordable credit to working class families, who were at the mercy of loan sharks that charged outrageous interest. In 1908, Desjardins helped found the first credit union in the United States, St. Mary's Cooperative Credit Association in Manchester, N.H.
The American movement, however, really started in Massachusetts, when Pierre Jay, a banker and grandson of John Jay, the first Chief Justice of the Supreme Court, and Edward Albert Filene pushed the enabling legislation in Massachusetts.
The Massachusetts Credit Union Act became law in 1909. It served as a basis for other state credit union laws and the Federal Credit Union Act of 1934.
Filene personally displayed the values underpinning the credit union industry. He is known for building the Filene's department store chain, but moreover, he was an enlightened employer believing that his employees determined his success more than any other factor. He took care of his workers, mostly women, offering them free health care, hourly breaks and meals.
Filene encountered rural cooperative banks, many started by women in 1907 while traveling in Calcutta, India. He realized that these types of cooperatives could help ordinary American workers access loans without falling victim to usury, and allow them to save for the future.
In 1920, Filene hired Roy F. Bergengren, who had been a poverty lawyer, to manage the Massachusetts Credit Union Association, where his promotion of credit unions led to 19 new ones within a year.
Given this success, Filene founded the Credit Union National Extension Bureau in 1921 and hired Bergengren to run it. Its ambitious mission was to create effective credit union laws in all states and at the federal level. Filene contributed over $1 million to this effort.
Bergengren traveled the country appearing before state legislators and recruiting volunteer organizers. In his passionate speeches, he would state: "The real job of a credit union is to prove, in modest measure, the practicality of the brotherhood of man."
When Bergengren began his efforts in 1921 there were only 199 U.S. credit unions. By 1925, 15 states had passed credit union laws, and 419 credit unions were serving 108,000 members. By 1930, 32 states had adopted legislation with a total 1,100 credit unions, and by 1935, 39 states had passed enabling legislation and 3,372 credit unions were serving 641,800 members.
The effort culminated with Franklin Roosevelt signing the Federal Credit Union Act on June 26, 1934, creating the national system to charter and to supervise federal credit unions.
Credit unions have been a shining example of quality service, fair prices, community outreach and ethical dealing. These are the values that benefit our communities now and have since the industry's inception in Germany 165 years ago.


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The Texas State Supreme Court last week ruled that a church member had no right to sue a church for damages inflicted to her in the course of "church activities for which members adhere." The case involved a 17-year-old girl who happed to be a victim of a "spiritually charged" garage sale preparation in which fellow believers became convinced she was possessed by a demon. She was forcibly restrained and "laid hands on her" in an exorcism for several hours despite her pleading to be set free. Amazingly, she returned to the church at a later date when a similar episode occurred again. Her family sued the church for abuse, false imprisonment, and distress; she suffered post-traumatic stress disorder from the incident among other psychological fallout. An appeals court later lessened the original award of $300,000 to $120,000. A further appeal resulted in the Texas state Supreme Court ruling, which threw out the suit with a 6-3 verdict.
I find this ruling disturbing on many levels. First, there is no such thing as demons. The church members were caught up in a mass hysteria amplified by her non-participation. Courts of law dismissed spectral evidence as valid after the infamous 1662 Salem Witch Trials. The Texas Supreme Court should have been able to discern that demons are nonsense and that the church members got caught up in a mass hysteria for which they bore responsibility. The court seems to be saying that people, in a state of religious frenzy bear no responsibility for their actions.
Next, we're talking about an underage girl without her parents present. She did not consent to whatever spiritual rape was inflicted on her. What about the idea of the state protecting children from harm? Didn't the state just remove 400+ children from the FLDS compound because they were in danger of child sexual abuse? Perhaps this is not an equal comparison as the FLDS kids were brainwashed from birth. Presumably, the victim in this case had "chosen" by her free will to be part of the religious proceedings. She's under age, however and cannot consent to being abused. The state got it wrong on this account, too. Perhaps cults should adopt a "safe word" concept so that people can escape when they're not feeling the ecstasy that everyone else is feeling: "Darwin!" "Dawkins!" "Bertand Russell! God damn it! Let me go, you psychotic Jesoids!"
Seriously, though, the most disturbing part of the ruling is the Texas State Supreme Court placing "religious liberty" of a mob above the safety and liberty of an individual victim. Writing for the majority, Justice David Madina wrote, "Religious practices that might offend the rights or sensibilities of a non-believer outside the church are entitled to greater latitude when applied to an adherent within the church." Is US and Texas law null and void in a church? Do they get to do anything they want as long as they can "justify" their position based on the Bible, which is nothing more than a Rorschach test for the morally challenged? It seems in Texas, that is the case. Send those FLDS kids back! The State has no claim against their cult. While we're at it, let's drop any case against the Catholic Church. Surely, they can think of some Biblical justification for molesting boys. They're "adherents within the church," right?
Finally, how exactly does the court decide who is an adherent? Is the court privy to some sort of mind reading device where they can decide who believes what? Isn't one's mere presence in a church is enough to be labeled an "adherent"? After all, Christians are famous for making up stories about non-believers having death bed conversions. Why not make up a story that someone who happened by a church "converted" to that church's theology? I submit that sane people would be better off staying out of places and situations where they can be thought to be endorsing a particular religion. The Texas Supreme Court just gave us one more big reason not to support churches, or even darken their door.


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BOISE, Idaho — In Facebook posts written before he vanished from his military base in Afghanistan, Sgt. Bowe Bergdahl spoke of his frustration with the world and his desire to change the status quo.
He criticized unnamed military commanders and government leaders and mused about whether it was the place of the artist, the soldier or the general to stop violence and "change the minds of fools."
In his personal writings, he seemed to focus his frustrations on himself and his struggle to maintain his mental stability.
Together, the writings paint a portrait of a young man who was dealing with two conflicts — one fought with bullets and bombs outside his compound, the other fought within himself.
Bergdahl's Facebook page was found by The Associated Press Wednesday, and it was suspended by Facebook for a violation of its terms a short time later. Bergdahl opened the page under the name "Wandering Monk." His last post was made May 22, 2009, a few weeks before he was taken prisoner.
Bergdahl, the only U.S. soldier held captive in Afghanistan, was recently released after five years as a prisoner of the Taliban. In exchange, the U.S. released five detainees from a detention center in Guantanamo Bay, Cuba. The circumstances surrounding the prisoner swap and Bergdahl's capture in 2009 have raised a national debate, with Bergdahl's supporters and friends joyous at his rescue, and some members of Congress — and some of his own platoon members — calling him a deserter.
Mary Robinson, a Facebook friend of Bergdahl, worked with him in a massage center and tea house near his home when Bergdahl was in high school. Robinson said she didn't know why Bergdahl chose the Wandering Monk moniker.
"He was really, really grounded. He was curious. He wasn't one who was partying as some kids do," Robinson said while verifying it was Bergdahl's Facebook page. "He was going over there with all the good intentions of serving his country."
In his May 22 post, Bergdahl described what was supposed to be an 8-hour mission in the mountains of Afghanistan. The mission instead took five days after vehicles in the convoy became disabled from roadside bombs. The group had to camp outside a small mountain town, Bergdahl wrote in the frequently misspelled posting.
When the convoy finally started back to the base, they traveled along a creek bed in a long, deep valley lined with trees and boulders. Again one of the vehicles hit an improvised explosive device, according to Bergdahl's post, and as the soldiers tried to hook the vehicle to a tow strap they began taking fire from people hidden on the hillside.
Enemy combatants "begain to splatter bullets on us, and all around us, the gunners where only able to see a few of them, and so where firing blindly the rest of the time, up into the trees and rocks," Bergdahl wrote.
When a machine gun mounted on the truck carrying Bergdahl quit working, he had to hand over his own weapon to the gunner.
"I sat there and watched, there was nothing else i was allowed to do," he wrote.
No one was killed in the encounter, but Bergdahl was frustrated by the danger and the situation.
"Because command where too stupid to make up there minds of what to do, we where left to sit out in the middle of no where with no sopport to come till late mourning the next day. ... But Afghanistan mountains are really beautiful!" he wrote.
About two and half weeks after his last Facebook post, Bergdahl sent a partially coded email to Kim Harrison, a longtime friend, suggesting he had concerns about his privacy and so couldn't share his plans.
Harrison shared that email and other personal writings of Bergdahl with the Washington Post (http://wapo.st/1l2jlNI ) because she said she's concerned about the way he's being portrayed, as a calculating deserter.
Two weeks after the coded email, Bergdahl vanished from his base. A box containing his journal, laptop computer and other items arrived at Harrison's home several days after that.
The writings she found were more disturbing than the ones Bergdahl put on Facebook.
"It's about my concern for Bowe and others and that's why I talked," she told the AP. "I'm not talking anymore."
Bergdahl's journal appeared to detail his struggle to maintain his mental stability during basic training and his deployment to Afghanistan.
"I'm worried," he wrote in an entry before deployment. "The lcoser I get to ship day, the calmer the voices are. I'm reverting. I'm getting colder. My feelings are being flushed with the frozen logic and the training, all the unfeeling cold judgment of the darkness."
Later, he wrote, "I will not lose this mind, this world I have deep inside. I will not lose this passion of beauty."
The writings weren't the first time Bergdahl's friends were worried about his emotional health, Harrison told the Post. In 2006, he left the U.S. Coast Guard after 26 days in basic training in an "uncharacterized discharge," according to Coast Guard records, the Post reported. Harrison said it was for psychological reasons.
But when he joined the Army in 2008, the military was dealing with wars in Afghanistan and Iraq and was regularly issuing waivers that allowed people with criminal records, health conditions and other problems to enlist. The military declined to say whether Bergdahl was given such a waiver.
Associated Press researchers Rhonda Shafner and Susan James contributed to this report.


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Shell Eggs from Farm to Table
Eggs are among the most nutritious foods on earth and can be part of a healthy diet. However, they are perishable, just like raw meat, poultry, and fish. Unbroken, clean, fresh shell eggs may contain Salmonella Enteritidis (SE) bacteria that can cause foodborne illness. While the number of eggs affected is quite small, there have been cases of foodborne illness in the last few years. To be safe, eggs must be safely handled, promptly refrigerated, and thoroughly cooked.
- What is the history of the egg?
- How often does a hen lay an egg?
- How does Salmonella infect eggs?
- What part carries bacteria?
- What safe handling instructions are on egg cartons?
- Who is "at risk" for eating raw or undercooked eggs?
- Who is working on eliminating the Salmonella in eggs?
- What government agencies are responsible for the safety of shell eggs?
- What is candling?
- How are eggs transported safely to stores?
- What is included under the Egg Products Inspection Act?
- Can shell eggs be pasteurized?
- Are powdered egg whites pasteurized?
- What points should you consider when buying eggs?
- Is grading of eggs mandatory?
- What are egg grades?
- Sizing of Eggs
- Dating of Cartons
- Why should eggs be refrigerated?
- Should you wash eggs?
- Why do hard-cooked eggs spoil faster than fresh eggs?
- Safe Storage in Stores
- Bringing Eggs Home from the Store
- Is it safe to use eggs that have cracks?
- How are eggs handled safely?
- Are Easter eggs safe?
- Does the color of the shell affect the egg's nutrients?
- Are fertilized eggs more nutritious?
- Per Capita Consumption
- Is the appearance of eggs related to food safety?
- How do time and refrigeration affect egg quality?
- What does it mean when an egg floats in water?
- Safe Cooking Methods
- Use safe egg recipes.
- What makes hard-cooked eggs hard to peel?
- What are thousand-year-old eggs?
- Do pickled eggs keep a long time?
- Egg Storage Chart
Eggs are among the most nutritious foods on earth and can be part of a healthy diet. However, they are perishable just like raw meat, poultry, and fish. Unbroken, clean, fresh shell eggs may contain Salmonella Enteritidis (SE) bacteria that can cause foodborne illness. While the number of eggs affected is quite small, there have been cases of foodborne illness in the last few years. To be safe, eggs must be safely handled, promptly refrigerated, and thoroughly cooked.
What is the history of the egg?
"Eggs existed long before chickens," according to On Food and Cooking: The Science and Lore of the Kitchen by Harold McGee. "The first eggs were released, fertilized, and hatched in the ocean. Around 250 million years ago, the earliest fully land-dwelling animals, the reptiles, developed a self-contained egg with a tough, leathery skin that prevented fatal water loss. The eggs of birds, animals that arose some 100 million years later, are a refined version of this reproductive adaptation to life on land. Eggs, then, are millions of years older than birds. Gallus domesticus, the chicken more or less as we know it, is only a scant 4 or 5 thousand years old."
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How often does a hen lay an egg?
The entire time from ovulation to laying is about 25 hours. Then about 30 minutes later, the hen will begin to make another one.
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How does Salmonella infect eggs?
Bacteria can be on the outside of a shell egg. That's because the egg exits the hen's body through the same passageway as feces is excreted. That's why eggs are required to be washed at the processing plant. All USDA-graded eggs and most large-volume processors follow the washing step with a sanitizing rinse at the processing plant. It is also possible for eggs to become infected by Salmonella Enteritidis fecal contamination through the pores of the shells after they're laid. SE also can be inside an uncracked, whole egg. Contamination of eggs may be due to bacteria within the hen's reproductive tract before the shell forms around the yolk and white. SE doesn't make the hen sick.
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What part carries bacteria?
Researchers say that, if present, the SE can be in the yolk or "yellow" or the albumen (egg whites). So everyone is advised against eating raw or undercooked egg yolks and whites or products containing raw or undercooked eggs.
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What safe handling instructions are on egg cartons?
All packages of raw shell eggs not treated to destroy Salmonella must carry the following safe handling statement:
SAFE HANDLING INSTRUCTIONS: To prevent illness from bacteria: Keep eggs refrigerated, cook eggs until yolks are firm, and cook foods containing eggs thoroughly.
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Who is "at risk" for eating raw or undercooked eggs?
Infants, young children, older adults, pregnant women, and people with weakened immune systems are particularly vulnerable to SE infections. A chronic illness weakens the immune system, making the person vulnerable to foodborne illnesses.
No one should eat foods containing raw eggs. This includes "health food" milk shakes made with raw eggs, Caesar salad, Hollandaise sauce, and any other foods like homemade mayonnaise, ice cream, or eggnog made from recipes in which the egg ingredients are not thoroughly cooked. However, in-shell pasteurized eggs may be used safely without cooking.
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Who is working on eliminating the Salmonella in eggs?
Federal and state governments, the egg industry, and the scientific community are working together to solve the problem. Involved government agencies include: USDA's Food Safety and Inspection Service (FSIS), Agricultural Research Service (ARS), and the Animal and Plant Health Inspection Service (APHIS); the U.S. Food and Drug Administration (FDA); and State departments of agriculture.
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What government agencies are responsible for the safety of shell eggs?
Many government agencies cooperate to ensure the safety of shell eggs from farm to table.
USDA Agencies
Agricultural Marketing Service (AMS)
- AMS is responsible for the Shell Egg Surveillance Program to assure that eggs in the marketplace are as good as or better than U.S. Consumer Grade B quality standards. AMS conducts inspection of handlers and hatcheries four times each year to ensure conformance with these requirements. Eggs exceeding the tolerance for checks or loss must be diverted from the marketplace for further segregation or processing.
- AMS also administers a voluntary egg-quality grading program for shell eggs paid for by processing plants.
- The USDA grade mark on egg cartons means the plant processed the eggs following USDA's sanitation and good manufacturing processes.
- As of April 1998, AMS has prohibited the repackaging of eggs previously shipped for retail sale that were packed under its voluntary grading program.
Animal and Plant Health Inspection Service (APHIS)
- APHIS conducts activities to reduce the risk of disease in flocks of laying hens.
- APHIS administers the voluntary National Poultry Improvement Plan (NPIP), which certifies that poultry breeding stock and hatcheries are free from certain diseases. Participation is necessary for producers that ship interstate or internationally.
Food Safety and Inspection Service (FSIS)
- FSIS verifies shell eggs packed for the consumer are labeled "Keep Refrigerated" and stored and transported under refrigeration and ambient temperature of no greater than 45 °F.
- USDA also educates consumers about the safe handling of eggs. FSIS has developed several English and Spanish publications on egg safety and uses a variety of networks (such as the USDA Meat and Poultry Hotline, "Ask USDA", "Pregúntele a Karen," Podcasts, Twitter, blogs, and USDA cooperative extension agents) to get this information to consumers.
Agricultural Research Service (ARS)
- USDA also carries out food safety research through ARS and through a program administered by USDA's National Institute of Food and Agriculture (NIFA).
- In 2005, ARS established the Egg Safety and Quality Research Unit at the Russell Research Center in Athens, GA, to expand egg safety and egg processing research. A 2006-2011 five-year project is addressing issues of concern for the shell egg and egg products industry, regulatory personnel, allied industry and consumers.
National Agricultural Statistics Service (NASS)
- USDA collects processing and distribution information for the economic analysis of the egg products industry through NASS.
Other Government Agencies
FSIS/FDA Cooperation
- FSIS and the FDA share authority for egg safety and are working together toward solving the problem of SE in eggs.
- FSIS and FDA are working to strengthen the Food Code and to encourage its adoption by States and local jurisdictions.
U.S. Food and Drug Administration
- The Egg Safety Rule went into effect July 9, 2010 for egg producers with 50,000 or more laying hens. Under the requirements of this rule, egg producers are required to implement safety standards to control risks associated with pests, rodents, and other hazards; to purchase chicks and hens from suppliers who control for Salmonella in their flocks; and to satisfy testing, cleaning, and refrigeration provisions to prevent SE.
- These facilities must register with FDA and are required to maintain written plans summarizing their safety practices.
- Under this new rule, FDA will inspect more than 600 farms over the next 14 months (through 2011) to ensure that producers are complying with the new provisions of the Egg Safety Rule.
- State agriculture departments monitor for compliance of the official U.S. standards, grades, and weight classes by egg packers who do not use the USDA/AMS shell egg grading service.
State and Local Health Departments
- State and local health departments monitor retail food and foodservice establishments for compliance with state and local health department requirements.
- State and local health departments, in cooperation with FDA, monitor safe handling and good manufacturing practices in shell egg processing plants that do not use the USDA shell egg grading service.
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What is candling?
Candling is the process of using light to help determine the quality of an egg. During candling, eggs travel along a conveyor belt and pass over mechanical sensors integrated with computerized systems to segregate defective eggs. Most egg packers use automated mass-scanning equipment to detect eggs with cracked shells and internal defects. Manual scanning involves conveying the eggs over a light source where the defects become visible and the defective eggs are segregated. Hand candling-holding a shell egg directly in front of a light source—is done to spot check and determine accuracy in grading. Advanced technology, utilizing computerized integrated cameras and sound wave technology, is also being applied to segregate eggs.
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How are eggs transported safely to stores?
The U.S. Department of Commerce's 1990 Sanitary Food Transportation Act requires that vehicles be dedicated to transporting food only. On August 27, 1999, FSIS made effective a rule requiring:
- Shell eggs packed for consumers be stored and transported under refrigeration at an ambient (surrounding) air temperature not to exceed 45 °F;
- All packed shell eggs be labeled with a statement that refrigeration is required; and
- Any shell eggs imported into the United States, packed for consumer use, include a certification that they have been stored and transported at an ambient temperature of no greater than 45 °F.
- FDA's Egg Safety Rule requires those transporting eggs to maintain an ambient temperature of 45 °F beginning 36 hours after laying of the eggs.
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What is included under the Egg Products Inspection Act?
The term "egg products" refers to eggs that have been removed from their shells for processing at facilities called "breaker plants." The safety of these products is the responsibility of FSIS. Basic egg products include whole eggs, whites, yolks, and various blends—with or without non-egg ingredients—that are processed and pasteurized. They may be available in liquid, frozen, and dried forms. Most are not available in supermarkets, but are used in restaurants, hospitals, and other foodservice establishments as well as by bakers, noodle makers, and other food manufacturers.
Egg products are pasteurized. The 1970 Egg Products Inspection Act (EPIA) requires that all egg products distributed for consumption be pasteurized. They are rapidly heated and held at a minimum required temperature for a specified time. This destroys Salmonella, but it does not cook the eggs or affect their color, flavor, nutritional value, or use. Some dried egg products are pasteurized by heating in the dried form.
While inspected pasteurized egg products are used to make freeze-dried egg products, imitation egg products, and egg substitutes, these products are not covered under the EPIA and are under FDA jurisdiction. No-cholesterol egg substitutes consist of egg whites, artificial color, and other non-egg additives. Direct questions about egg substitutes to the manufacturer or to the FDA. For more information about egg products, read "Egg Products and Food Safety" at https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/eggs
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Can shell eggs be pasteurized?
Shell eggs can be pasteurized by a processor if FDA accepted the process for the destruction of Salmonella. Pasteurized shell eggs are now available at some grocery stores. Like all eggs, they must be kept refrigerated to retain quality. The equipment to pasteurize shell eggs isn't available for home use, and it is very difficult to pasteurize shell eggs at home without cooking the contents of the egg.
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Are powdered egg whites pasteurized?
Yes. Egg white powder is dried egg white (pure albumen). It can be reconstituted by mixing the powder with water. The reconstituted powder whips like fresh egg white and, because it is pasteurized, can be used safely without cooking or baking it. The product is usually sold along with supplies for cake baking and decorating.
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What points should you consider when buying eggs?
Always purchase eggs from a refrigerated case. Choose eggs with clean, uncracked shells. Don't buy out-of-date eggs. Look for the USDA grade shield or mark. Graded eggs must meet standards for quality and size. Choose the size most useful and economical for you. Refrigerate shell eggs as soon as possible after purchase.
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Is grading of eggs mandatory?
Inspection, for wholesomeness, is mandatory but grading, for quality, is voluntary. If companies choose to have their eggs graded, they pay for this USDA service. The USDA grade shield on the carton means that the eggs were graded for quality and checked for weight (size) under the supervision of a trained USDA grader. Compliance with quality standards, grades, and weights is monitored by USDA. State agencies monitor compliance for egg packers who do not use the USDA grading service. These cartons normally will bear a term such as "Grade A" on their cartons without the USDA shield.
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What are egg grades?
There are three consumer grades for eggs: U.S. Grade AA, A, and B. The grade is determined by the interior quality of the egg and the appearance and condition of the egg shell. Eggs of any quality grade may differ in weight (size).
U.S. Grade AA eggs have whites that are thick and firm; yolks that are high, round, and practically free from defects; and clean, unbroken shells. Grade AA and Grade A eggs are best for frying and poaching where appearance is important.
U.S. Grade A eggs have characteristics of Grade AA eggs except that the whites are "reasonably" firm. This is the quality most often sold in stores.
U.S. Grade B eggs have whites that may be thinner and yolks that may be wider and flatter than eggs of higher grades. The shells must be unbroken, but may show slight stains. This quality is seldom found in retail stores because they are usually used to make liquid, frozen, and dried egg products.
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Sizing of Eggs
Size tells you the minimum required net weight per dozen eggs. It does not refer to the dimensions of an egg or how big it looks. While some eggs in the carton may look slightly larger or smaller than the rest, it is the total weight of the dozen eggs that puts them in one of the following classes:
Egg Size and Weight Per Dozen
Size or Weight Class | Minimum net weight per dozen |
Jumbo | 30 ounces |
Extra Large | 27 ounces |
Large | 24 ounces |
Medium | 21 ounces |
Small | 18 ounces |
Peewee | 15 ounces |
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Dating of Cartons
Egg processors typically print dates commonly called "Code Dates" on cartons for purposes of rotating stock or controlling inventory. "EXP," "Sell By," and "Best if Used Before" are examples of terminology used for code dating. Use of code dates on USDA graded eggs is optional; however, if they are used, certain rules must be followed.
If an expiration date is used, it must be printed in month/day format and preceded by the appropriate prefix. "EXP," "Sell By," and "Not to be sold after the date at the end of the carton" are examples of expiration dates. Expiration dates can be no more than 30 days from the day the eggs were packed into the carton.
Another type of code dating used indicates the recommended maximum length of time that the consumer can expect eggs to maintain their quality when stored under ideal conditions. Terminology such as "Use by", "Use before", "Best before" indicates a period that the eggs should be consumed before overall quality diminishes. Code dating using these terms may not exceed 45 days including the day the eggs were packed into the carton.
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Why should eggs be refrigerated?
Temperature fluctuation is critical to safety. With the concern about Salmonella, eggs gathered from laying hens should be refrigerated as soon as possible. After eggs are refrigerated, they need to stay that way. A cold egg left out at room temperature can sweat, facilitating the movement of bacteria into the egg and increasing the growth of bacteria. Refrigerated eggs should not be left out more than 2 hours.
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Should you wash eggs?
No. It's not necessary or recommended for consumers to wash eggs and may actually increase the risk of contamination because the wash water can be "sucked" into the egg through the pores in the shell When the chicken lays the egg, a protective coating is put on the outside by the hen. Government regulations require that USDA-graded eggs be carefully washed and sanitized using only compounds meeting FDA regulations for processing foods.
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Why do hard-cooked eggs spoil faster than fresh eggs?
When shell eggs are hard cooked, the protective coating is washed away, leaving bare the pores in the shell for bacteria to enter and contaminate it. Hard-cooked eggs should be refrigerated within 2 hours of cooking and used within a week.
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Safe Storage in Stores
At the store, choose Grade A or AA eggs with clean, uncracked shells. Make sure they've been refrigerated in the store. Any bacteria present in an egg can multiply quickly at room temperature. When purchasing egg products or substitutes, look for containers that are tightly sealed.
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Bringing Eggs Home from the Store
Take eggs straight home and store them immediately in the refrigerator set at 40 °F or below. Keep them in their carton and place them in the coldest part of the refrigerator, not in the door.
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Is it safe to use eggs that have cracks?
Bacteria can enter eggs through cracks in the shell. Never purchase cracked eggs. However, if eggs crack on the way home from the store, break them into a clean container, cover it tightly, keep refrigerated, and use within 2 days. If eggs crack during hard cooking, they are safe. Remember that all eggs should be thoroughly cooked.
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How are eggs handled safely?
Proper refrigeration, cooking, and handling should prevent most egg-safety problems. Persons can enjoy eggs and dishes containing eggs if these safe handling guidelines are followed:
- Wash utensils, equipment, and work areas with hot, soapy water before and after contact with eggs
- Don't keep eggs out of the refrigerator more than 2 hours.
- Raw eggs and other ingredients, combined according to recipe directions, should be cooked immediately or refrigerated and cooked within 24 hours.
- Always cook eggs until both the white and yolk are firm.
- Casseroles and other dishes containing eggs should be cooked to a safe minimum internal temperature of 160 °F. Use a food thermometer to be sure.
- Serve cooked eggs and dishes containing eggs immediately after cooking, or place in shallow containers for quick cooling and refrigerate at once for later use. Use within 3 to 4 days.
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Are Easter eggs safe?
Sometimes eggs are decorated, used as decorations, and hunted at Easter. Here are some safety tips for Easter eggs.
- Dyeing eggs: After hard cooking eggs, dye them and return them to the refrigerator within 2 hours. If eggs are to be eaten, use a food-safe coloring. As with all foods, persons dyeing the eggs should wash their hands before handling the eggs.
- Decorations: One Easter bread recipe is decorated with dyed, cooked eggs in the braided bread. After baking, serve within 2 hours or refrigerate and use within 3 to 4 days.
- Blowing out eggshells: Because some raw eggs may contain Salmonella, you must use caution when blowing out the contents to hollow out the shell for decorating, such as for Ukrainian Easter eggs. Use only eggs that have been kept refrigerated and are uncracked. To destroy bacteria that may be present on the surface of the egg, wash the egg in hot water and then rinse in a solution of 1 teaspoon liquid chlorine bleach per half cup of water. After blowing out the egg, refrigerate the contents and use within 2 to 4 days.
- Hunting Eggs: We do not recommend using hard cooked eggs that have been lying on the ground, because they can pick up bacteria, especially if the shells are cracked. If the shells crack, bacteria could contaminate the inside. Eggs should be hidden in places that are protected from dirt, moisture, pets, and other sources of bacteria. The total time for hiding and hunting eggs should not exceed 2 hours. The "found" eggs must be washed, re-refrigerated and eaten within 7 days of cooking.
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Does the color of the shell affect the egg's nutrients?
No. The breed of the hen determines the color of her eggs. Nutrient levels are not significantly different in white and brown shell eggs.
Araucuna chickens in South America lay eggs that range in color from medium blue to medium green. Nutrition claims that araucuna eggs contain less cholesterol than other eggs haven't been proven.
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Are fertilized eggs more nutritious?
No. There is no benefit in eating fertilized eggs. There is no nutritional difference in fertilized eggs and infertile eggs. Most eggs sold today are infertile; roosters are not housed with the laying hens. If the eggs are fertile and cell development is detected during the candling process, they are removed from commerce.
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Per Capita Consumption
Egg consumption in America was on a 40-year downward slide until the 1990's. Then eggs became increasingly popular. The following figures are from USDA's Economic Research Service.
U.S. Egg Consumption
Year | Eggs per Person |
2008 | 247 |
2004 | 256 |
1990 | 236 |
1950 | 389 |
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Is the appearance of eggs related to food safety?
Sometimes, but not usually. Variation in egg color is due to many factors.
- Blood spots are caused by a rupture of one or more small blood vessels in the yolk at the time of ovulation. It does not indicate the egg is unsafe.
- A cloudy white (albumen) is a sign the egg is very fresh. A clear egg white is an indication the egg is aging.
- Pink or iridescent egg white (albumen) indicates spoilage due to Pseudomonas bacteria. Some of these microorganisms—which produce a greenish, fluorescent, water-soluble pigment—are harmful to humans.
- The color of yolk varies in shades of yellow depending upon the diet of the hen. If she eats plenty of yellow-orange plant pigments, such as from marigold petals and yellow corn, the yolk will be a darker yellow than if she eats a colorless diet such as white cornmeal. Artificial color additives are not permitted in eggs.
- A green ring on a hard-cooked yolk can be a result of overcooking, and is caused by sulfur and iron compounds in the egg reacting on the yolk's surface. The green color can also be caused by a high amount of iron in the cooking water. Scrambled eggs cooked at too high a temperature or held on a steam table too long can also develop a greenish cast. The green color is safe to consume.
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How do time and refrigeration affect egg quality?
The egg, as laid at 105 °F, normally has no air cell. As the egg cools, an air cell forms usually in the large end of the egg and develops between the two shell membranes. The air cell is formed as a result of the different rates of contraction between the shell and its contents.
Over time, the white and yolk of an egg lose quality. The yolk absorbs water from the white. Moisture and carbon dioxide in the white evaporate through the pores, allowing more air to penetrate the shell, and the air cell becomes larger. If broken open, the egg's contents would cover a wider area. The white would be thinner, losing some of its thickening and leavening powers. The yolk would be flatter, larger and more easily broken. The chalazae (kah-LAY-zuh), the twisted cord-like strands of egg white that anchor the yolk in the center of the white, would be less prominent and weaker, allowing the yolk to move off center. Refrigeration slows the loss of quality over time.
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What does it mean when an egg floats in water?
An egg can float in water when its air cell has enlarged sufficiently to keep it buoyant. This means the egg is old, but it may be perfectly safe to use. Crack the egg into a bowl and examine it for an off-odor or unusual appearance before deciding to use or discard it. A spoiled egg will have an unpleasant odor when you break open the shell, either when raw or cooked.
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Safe Cooking Methods
Many cooking methods can be used to cook eggs safely including poaching, hard cooking, scrambling, frying and baking. However, eggs must be cooked thoroughly until yolks are firm. Scrambled eggs should not be runny. Casseroles and other dishes containing eggs should be cooked to a safe minimum internal temperature of 160 °F. Use a food thermometer to be sure.
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Use safe egg recipes.
Egg mixtures are safe if they reach 160 °F, so homemade ice cream and eggnog can be made safely from a cooked egg-milk mixture. Heat it gently and use a food thermometer.
- Dry meringue shells are safe. So are divinity candy and 7-minute frosting, made by combining hot sugar syrup with beaten egg whites. Avoid icing recipes using uncooked eggs or egg whites.
- Meringue-topped pies should be safe if baked at 350 °F for about 15 minutes. Chiffon pies and fruit whips made with raw, beaten egg whites cannot be guaranteed to be safe. Instead, substitute pasteurized dried egg whites, whipped cream, or a whipped topping.
- To make a recipe safe that specifies using eggs that aren't cooked, heat the eggs in a liquid from the recipe over low heat, stirring constantly, until the mixture reaches 160 °F. Then combine it with the other ingredients and complete the recipe.
- To determine doneness in egg dishes such as quiche and casseroles, the center of the mixture should reach 160 °F when measured with a food thermometer.
- Eggs and egg dishes, such as quiches or soufflés, may be refrigerated for serving later but should be thoroughly reheated to 165°F (74°C) before serving.
- Use pasteurized eggs or egg products when preparing recipes that call for using eggs raw or undercooked.
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What makes hard-cooked eggs hard to peel?
The fresher the egg, the more difficult it is to peel after hard cooking. That's because the air cell, found at the large end of the shell between the shell membranes, increases in size the longer the raw egg is stored. As the contents of the egg contracts and the air cell enlarges, the shell becomes easier to peel. For this reason, older eggs make better candidates for hard cooking.
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What are thousand-year-old eggs?
These Chinese eggs are not really 1,000 years old, but are somewhere between a month and several years old. The egg is not retained in its original state, but rather converted into an entirely different food, probably by bacterial action. They are exempt from inspection and grading by FSIS, but imported products may be subject to other USDA and FDA regulations. Several types of thousand-year-old Chinese eggs are Hulidan, Dsaudan, and Pidan.
"Hulidan" results when eggs are individually coated with a mixture of salt and wet clay or ashes for a month. This process darkens and partially solidifies the yolks, and gives the eggs a salty taste.
"Dsaudan" eggs are packed in cooked rice and salt for at least 6 months. During this time, the shell softens, the membranes thicken, and the egg contents coagulate. The flavor is wine-like.
"Pidan," a great delicacy, is made by covering eggs with lime, salt, wood ashes, and a tea infusion for 5 months or more. The egg yolks become greenish gray and the albumen turns into a coffee-brown jelly. Pidan smell ammonia-like and taste like lime.
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Do pickled eggs keep a long time?
Pickled eggs are hard-cooked eggs marinated in vinegar and pickling spices, spicy cider, or juice from pickles or pickled beets. Studies done at the American Egg Board substantiate that unopened containers of commercially pickled eggs keep for several months on the shelf. After opening, keep refrigerated and use within 7 days. Home-prepared pickled eggs must be kept refrigerated and used within 7 days. Home canning of pickled eggs is not recommended.
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Egg Storage Chart
Product | Refrigerator | Freezer |
Raw eggs in shell | 3 to 5 weeks | Do not freeze. |
Raw egg whites | 2 to 4 days | 12 months |
Raw egg yolks | 2 to 4 days | Yolks do not freeze well. |
Raw egg accidentally frozen in shell | Use immediately after thawing. | Keep frozen; then refrigerate to thaw. |
Hard-cooked eggs | 1 week | Do not freeze. |
Egg substitutes, liquid Unopened | 10 days | Do not freeze. |
Egg substitutes, liquid Opened | 3 days | Do not freeze. |
Egg substitutes, frozen Unopened | After thawing, 7 days, or refer to "Use-By" date on carton. | 12 months |
Egg substitutes, frozen Opened | After thawing, 3 days, or refer to "Use-By" date on carton. | Do not freeze. |
Casseroles made with eggs | 3 to 4 days | After baking, 2 to 3 months. |
Eggnog, commercial | 3 to 5 days | 6 months |
Eggnog, homemade | 2 to 4 days | Do not freeze. |
Pies, pumpkin or pecan | 3 to 4 days | After baking, 1 to 2 months. |
Pies, custard and chiffon | 3 to 4 days | Do not freeze. |
Quiche with any kind of filling | 3 to 4 days | After baking, 1 to 2 months. |