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Operation Truffle as coined by Dina Honke |
But this post is not about me, or even you, it is about the tragic loss of a very special lady that with the help of her cohort Ivonne, a Canadian from Toronto, of Cream Puffs in Venice founded the trail- blazing group The Daring Bakers in 2006 after challenging each other to make bagels. Together they brought the group to national recognition even outside of the blogging community. The Daring Cooks was formed in 2009 and subsequently The Daring Kitchen brought it altogether. As a member of the group of thousands we were given a "top secret" challenge each month, baked our little hearts out in our home kitchens, and then we all posted our recipe on the same day inundating the blogosphere with our creativity. It was amazing to see how each Daring Baker added their own personal touch to the challenge.
It is with sadness that I read that Lis of La Mia Cucina, a founding member of the group, passed away this week. Our hearts go out to her family and friends and all that were lucky enough to have her in their life. My faith in the blogging community has been restored as hundreds of bloggers come today to pay tribute to one of our own. And she is one of our own. For the most part we have never met her in person, but our strong sense of community has us mourning her loss. Her big heart, incredible sense of humour, epic emails, and mad organization skills were legendary. Her encouraging comments and her non wavering dedication to our community will never be forgotten. #tributetolis #daringbakers
"Your pie is GORGEOUS! And hmm.. can't say as I feel sorry for your lemon dessert loving friends - after all you got to enjoy it all by yourself. Beautiful post! Ohhh and happy Blog Birthday! Hugs Val, xoxo"
"Mmmm Citron. :D You did another amazing job, sweets! And I heart the candied flowers! I want to try that! Beautiful! xoxoxox"
My name has not been on the blogroll at the Daring Bakers for many years, but, every time I see a crepe cake with candied hazelnuts I think of the ladies and gentlemen at the Daring Bakers and their influence on my life. I still contend I am not a baker, but, with each new challenge I learned a new technique and became more confident in the kitchen. As those who are passionate about food know, cooking in general is a life long learning experience.
Crepe Cake |
Kelly from Sass and Veracity has called out to all the past and current Daring Bakers and Cooks to come together and celebrate Lis today. What can we do to carry on Lis' legacy? I say be fearless!!! The words "I can't" are not in your vocabulary. If it doesn't work out try again and if needed always ask for help and suggestions. Remember that you are part of a community of talented writers, photographers... and yes bakers who are more than willing to impart their wisdom and experience. And to retain that sense of community that seems to be lost , encourage your fellow bloggers and be kind to one another.
Goodbye beautiful Lis. xoxoxoxo
So today I am rising to a new challenge. Something that perhaps many of you have already conquered but is new to me. If you read these pages you will notice that even today baked goods are in short supply. It is not because I am a timid baker as over the years I have had many successes. The fact is I limit sweets in my life and for this my thighs thank me. In Lis' memory I will challenge myself once again, conquer my fear of tempering chocolate and take you on this journey with me... if you dare.
I have a deep love for chocolate that only a handful of truffles can cure; a hopeless craving that has been passed down to me through generations. I remember when I was newly married and my husbands brother, who is a chef, offered me a small, round chocolate truffle quite unlike the truffles of my childhood. I bit into it. The brittle shell split open with a satisfying crack, revealing a melty, smooth ganache filling. A wave of deep bittersweet chocolate washed over me, and in its wake came a gentle ripple of apricot. Truffles are, or should be, like that—the essence of chocolate, concentrated in one bite. Like an intense but fleeting romance, the memory of a terrific truffle can linger for years. At least it has for me.
I never fell as hard as I did for that first hand made truffle. I remember many years ago, before the Daring Bakers, I attempted making chocolate dipped truffles. I painstakingly rolled each one, tempered the chocolate, tipped a few into the melted chocolate where they disappeared altogether in the blink of an eye melting away as if dipped in acid. I remember adding the toasted nuts and spreading the chocolate on parchment paper to make candy bark instead. Waste not want not. Many, many years later I am ready to try again with the help of my friend and chocolate mentor Dina of Olive Oil and Lemons.
When the weather takes a frosty turn with gently falling snow and Christmas lights brighten the night sky, the sweep of holiday festivities begins to descend. Living in a cold climate, it just doesn't feel like the holidays until the ground is covered in a thick sheet of white. In days gone by each person that was special to me received homemade gifts whether it would be preserves, cookies or other homemade goodies. As Christmas Eve loomed I would be sorting out the matter of gift giving, often waiting to the last minute to get my baking affairs in order for maximum freshness. Homemade gifts would be strewn about my apartment in various levels of disarray and I wondered whether it would have been a better decision to purchase them instead. There were aways barks with candied orange peel, pistachios or cranberries, and/or chocolate coated nut clusters. Something chocolatey always made the cut. Today truffles are the chocolate of choice with their creamy ganache centres.
What some of you may not know is that chocolate truffles are aptly named "truffles" because of their resemblance to a real truffle. These delicious chunks of chocolate mimic the shape and size of a truffle in addition to having dusted cocoa powder on them to symbolizes the earth. Chocolate truffles are made of chocolate ganache which is a mixture of chocolate and cream that is melted together and rolled into balls. The most traditional type of chocolate truffle is then rolled in cocoa powder, but truffles can be covered with a layer of chocolate, rolled in nuts, shredded coconut or even dusted with confectioners' sugar before serving. Nowadays chocolatiers let their creativity run rampant. The outer coating simply makes the ultra-creamy truffle easier to pick up, although the journey from hand to mouth is usually a short one where chocolate truffles are concerned!
The best part to this challenge (besides having luscious truffles to share) is that I have excited a passion for chocolate making I did not now existed and will be more than capable of recreating this sublime chocolate experience time and time again... and so can you. Truffles are made in two steps: first you make the chocolate ganache centers, and then you dip those centers into melted, tempered chocolate. Of course, you can add other flavours, but when I have my deepest chocolate craving, nothing beats a classic chocolate truffle.
If the thought of tempering chocolate keeps you up at night, you won't lose sleep over these truffles. Working with chocolate can feel precarious at times, but it doesn't have to be that way. By remembering a few rules about melted chocolate, and by following mine or any other recipe, you'll soon find yourself turning out truffles like a pro.
Here is what I have learned today:
1. Start with a dry work surface. A few drops of water that accidentally splash into a bowl of melted chocolate can cause the chocolate to clump or seize up, and become unworkable. You don't want this to happen. To avoid this scenario, start with a super-dry work surface, be fastidious about using dry utensils, and have a towel handy for wiping when you temper chocolate on the stove top.
2. Start with top-quality chocolate. To make a sensational chocolate truffle, you have to start with sensational chocolate. How can you tell the difference? My favourite way is to just taste it, but if that's not possible, check the label for the percentage of cocoa solids. More cocoa solids usually translates into more intense chocolate flavour and less sweetness. Use chocolate with at least 55-60 percent cocoa solids. Bernard Callebaut, Valrhona and Lindt come to mind. I am sure you have suggestions yourself.
4. The key to this soft, smooth ganache is to create an emulsion. Use a wooden spoon for denser, creamier ganache. A small stainless-steel bowl is ideal—a small bowl helps support the emulsion, and stainless steel is a good heat conductor. Begin stirring in a very tight circle in the center of the bowl. A thick, dark pool of melted chocolate will form in the center, surrounded by a ragged moat of cream. Keep stirring only in the center until the small pool of chocolate turns shiny and viscous. At that point, the emulsion is established, and you can gradually widen the circle, pulling in more cream a bit at a time. As soon as all the cream has been incorporated, stop stirring. Ganache does not benefit from extra air, and excessive agitation can actually break the emulsion. If the emulsion does break, you can salvage it by transferring one-third of the ganache to a separate bowl and whisking it vigorously while adding a few tablespoons of very hot cream. Once the emulsion returns, gradually ladle in the rest of the broken ganache, whisking all the while.
5. Add liqueur! Stir in the liqueur a bit at a time (this small amount of liquid won't make the chocolate seize since it has already been mixed with the liquid cream). Add the liqueur around 90F.
6. Some use a pastry bag to pipe the ganache into truffle centers. If you don't have one, use a strong freezer bag and snip one corner to get a 1/2-inch opening. After briefly chilling the centers in the fridge, you'll roll the centers between your palms to round out the shape.You can store the piped and shaped ganache centers, covered in plastic, for up to a week in the refrigerator. Refrigerate the shaped truffles on the baking sheet for 1 hour, or until ready to dip. You can alternatively use a melon baller or even just a teaspoon rather than a pastry bag to measure out the ganache.
7. Set up an assembly line. It is best to have everything ready before you begin dipping. Place your bowl of chocolate at your clean workstation and set out your dipping tools or dinner forks. Cover a baking sheet with a clean piece of parchment or aluminum foil for placing the finished candies on. Keep your truffles or soft fillings in the refrigerator until right before you are ready to use them. Have your chops nuts, cocoa, and any other item you will roll your soft centres ready in shallow bowls. Use surgical latex gloves to roll your centres.
The process below is as outlined in Fine Cooking.
There are lots of ways to melt chocolate. Most pastry chefs these days use a microwave but for the purpose of this piece we experimented.
If you do not have a double boiler use a medium-size shallow bowl over a small saucepan. The bowl must be big enough to rest firmly on the saucepan so that no steam escapes, but it should also be small enough to maintain a well of chocolate for dipping. The water in the bottom saucepan should be hot but not simmering, so remember to take the pan off the heat before you set the bowl of chocolate on top. Also remember that steam is no friend of chocolate. Every time you lift the bowl off the saucepan, wipe the bottom dry.
Temper the chocolate. Tempered chocolate has a professional-looking sheen, snaps cleanly, and is less likely to wilt at room temperature (because it has a higher melting point). All you'll need are an accurate chocolate thermometer and a calm disposition. Store-bought chocolate has been tempered during manufacturing. When you melt it, as you must do to dip the truffles, the chocolate loses its temper. To regain its temper, the chocolate must be heated, cooled, and then very gently warmed as described below.
Tempering chocolate is an intuitive science. Beginners will need to monitor the thermometer closely, first to get the chocolate in temper, and then to maintain it.
The tempering process is as follows: — Continue heating the chocolate over the pan of hot water, until the temperature reaches 115F for dark, 110F for both white and milk chocolate.
Cool the melted chocolate to 86°F. There are several ways to do this, but one of the simplest is to add very finely chopped pieces of tempered chocolate to the melted chocolate and stir them around. This process, known as seeding, floods the melted chocolate with tempered cocoa-butter crystals, which encourage more of those same crystals to form. It's important that you use store-bought chocolate (which has already been tempered) for this step. Stop adding chocolate when the shavings are no longer melting and the temperature has dropped to 86°F or slightly lower.
Warm the chocolate—very carefully—to between 88° and 91°F. To raise the temperature only a few degrees, you will "flash" the bowl over the pan of hot water for ten seconds, wipe the bottom of the bowl dry, check the temperature, and flash again as necessary.
To test if the chocolate is in temper, spread a bit on a swatch of parchment and let cool for a few minutes. The chocolate is in temper if it sets quickly. If the chocolate has white streaks and is tacky to the touch, it is not in temper; start the tempering process again by heating the chocolate to 120°F (or just continue, knowing that the truffles may not be tempered).
Maintain the chocolate between 88° and 91°F. In this range, the chocolate is in temper and ready for dipping. Outside of this range, it's at risk of losing its temper. Don't worry about the chocolate that hardens on the sides of the bowl during dipping. It's more important to maintain the pool of tempered chocolate in the centre. Temperature is 88F (dark chocolate), 86F (milk chocolate) and 84F (white chocolate). You may need to reheat and bring the chocolate back up to temperature.
9. What if, heaven forbid, your chocolate seizes? Here is the solution straight from the daring baker site.
10. The dipping is the most fun you are going to have today. But unless you want to end up like Lucille Ball in the famous runaway chocolate candies episode of I Love Lucy, it's critical that you stay organized and work quickly. Slide the edge of your fork or dipping tool under the truffle or candy centre, and lift it up gently. Drop the truffle into the melted chocolate and push it just under the surface of the chocolate. Lift it out of the chocolate with the fork, and tap the fork several times against the side of the bowl. Slide the bottom of the fork over the lip of the bowl to remove excess chocolate from the bottom of the candy. Place the fork over the prepared baking sheet, and tilt the fork so the edge of the truffle touches the sheet. Smoothly slide the fork out from under the truffle. If you are adding decorations or garnishes to your candies, do it now, when the chocolate is still wet. Repeat the process with the remaining centres and chocolate.
Tap the fork on the sides of the bowl several times so the excess chocolate drips off and a thin chocolate shell forms around the truffle. You may have to tap 20-times or more. If the untempered chocolate thickens too much, or if the tempered chocolate falls to 89°F, flash the chocolate over hot water in 10-second increments to warm it.
11. If the temperature of your room is moderately cool (60 to 70 degrees) your candies can be left out to set, but if your room is warm, or you want to speed up the process, you can refrigerate them for approximately 30 minutes to set the chocolate. The exception is untempered chocolate, which should always be refrigerated after dipping.
12. If "feet" have formed on the truffle, it means you haven't tapped off enough of the excess chocolate. Just snap off the feet when the chocolate has set. Wear gloves to avoid getting fingerprints on your candies, and place them on a flat surface. . Trimming the candies is purely an aesthetic decision, and you can certainly skip this step if desired. Store the candies in an airtight container in the refrigerator for up to 2 weeks.
13. Have patience and have fun.
For each of us there are many things we do well and there will always be things we feel are too complicated to attempt. Never let a recipe intimidate you. This is what I have learned. This will be my mantra from now on. Thank you Lis for your companionship over the years and your gentle nudges. Also thank you to Dina for calmly talking me through my fear of tempering chocolate. I wore an apron and somehow still had to put my clothes in the laundry when I arrived back home…wink…wink.
For the purpose of todays experimentation I have two recipes. The first is from Dina from her book The Art of Chocolate by Ewald Notter, a chocolatier and pastry chef from Florida. You will find all kinds of suggestions for perfecting the art.
If you are up to learning a new technique the second is a recipe that intrigued me from Belinda Leong who made many kinds of ganache during her time at the venerable Pierre Hermé pâtisserie in Paris. Here, she slow-roasts white chocolate, which adds an enticing caramel flavour to the super creamy ganache filling. In the original recipe she infuses the cream with coffee flavour by adding freshly ground coffee grinds to the cream and then running it through a sieve. I prefer to add a small amount of coffee liqueur to the ganache at the end so that the coffee flavouring does not overpower the caramel flavour. I also like what a small amount of butter does for the ganache so I added some as well. This is a very time consuming recipe since you first need to roast the chocolate in a slow oven for 3 hours and stir every 15 minutes, but the end result is worth every second spent.
No matter what you choose, never cut truffles out of your life altogether. Be fearless in the kitchen, try something new, and most importantly invite your friends to join you. I learned to be tenacious and to never say never when it comes to baking. I still have baking fails but knowledge is a powerful thing. And darn it someone still needs to eat the imperfect ones. Loosen your belt buckle and dive in.
Our suggestion is to divide each ganache in half and add different liqueurs to each. For each preparation we weighed 8 oz of chocolate for each ganache (so cut each recipe below in half). This makes it easy to experiment with different flavourings, nuts, etc. You can also add toasted or candied chopped nuts to the ganache. Dina found some delicious wafers were reminiscent of florentines that we pulsed in the food processor. Use your imagination!!!
My favourite was eliminating the butter from the ganache recipe and instead adding an equal amount of caramel sauce (1-2 oz depending on the type of chocolate - see below) and a few sprinklings of Maldon sea salt for a salted caramel ganache. Am-a-a-a-zing!!!
For Ganache
Dark Chocolate Truffles
16 oz dark chocolate
8 oz cream
2 oz butter
1-2 oz liqueur
Milk Chocolate or White Chocolate Truffles:
16 oz milk chocolate or white chocolate
6 oz cream
1 oz butter
1 oz liqueur
For Coating:
8 oz milk, dark, bittersweet or white chocolate (per recipe)
Finely chopped walnuts, pecans, almonds, pistachios or other nuts
Gold leaf
Sprinkles, dragees, chocolate sprinkles, cookes, toffee buts (use your imagination)
Chop the chocolate into smaller pieces and partially melt in microwave.
Heat the cream to just below boil (do not boil).
Pour the milk over the chocolate to cover and let sit 1-2 minutes to cool slightly (90-110F).
Begin stirring with a spatula from the centre towards the edges, without incorporating air. (use a wooden spoon)
Liqueur can be added at 92F (otherwise alcohol evaporates).
Butter can be added at 92F.
Ganache should be smooth without any streaks of cream or butter. If the chocolate is not fully melted it can be heated a little just to melt the chocolate.
Chill at 20F until firm (I refrigerate).
Roll or pipe into balls.
Dip in tempered chocolate or in toppings of your choice.
Note: When making the ganache, divide it into 2-3 portions before it cools and flavour each one with a different flavouring.
For tempering the chocolate:
You can do the microwave method by heating the chocolate to partially melt it. This way the solid pieces will seed it and prevent it from getting out of temper. You just have to be careful not to overheat it. (This was our preferred method. Everyones microwave will be slightly different so start by melting 8 oz of chocolate in a glass bowl at 20 seconds on HIGH, stir, and then continue melting in 10 second increments. In microwave tempering it is important to heat it just to the point where there are still some lumps of unmelted chocolate. Once out of the microwave these will continue to melt and "seed" the chocolate. Temperature is not important in this case. It takes approximately 1 minute of melting the chocolate in increments to achieve the desired consistency. If you overdo it the chocolate will seize so be patient.
You can also temper it directly on top of the stove to 88-90F.(see more detail about tempering above).
You will "seed" it by heating to melt (115F for dark, 110F for white and milk chocolate) and then begin adding solid chocolate to generate crystals and cool it to 88F (dark), 86F (milk) and 84F (white).
Roasted White Chocolate and Coffee Truffles (photo by Dina Honke) |
Makes about 24 truffles
9 ounces Valrhona Ivoire white baking chocolate, chopped
1/2 cup heavy cream
1/2 tablespoon freshly ground coffee or add same amount of coffee liqueur to the final product
Sprinkling of salt
1 oz butter
Unsweetened cocoa powder, for dusting
7 ounces bittersweet chocolate, chopped
Preheat the oven to 225°. In a medium stainless steel bowl, roast the chopped white chocolate for 3 hours, stirring every 15 minutes, until golden.
In a medium saucepan, bring the cream to a simmer over moderate heat. Remove from the heat, add the ground coffee and a pinch of salt and let steep for 2 minutes. Strain the cream through a fine sieve into the bowl with the roasted white chocolate and stir in concentric circles starting in the centre. The cream and chocolate will combine. Keep stirring until all of the cream is absorbed in the emulsion. Add 1 oz of butter and then add 1 oz of coffee liqueur (if you used coffee grinds as above eliminate this step). Scrape the ganache into a shallow baking dish and press a piece of plastic wrap directly onto the surface. Refrigerate until firm, at least 3 hours.
Line a large rimmed baking sheet with parchment paper. Using a 1-inch ice cream scoop, drop heaping teaspoons of the ganache onto the prepared baking sheet. Roll the ganache into balls. Refrigerate until very firm, about 1 hour.
Spoon the cocoa powder into a small bowl. In a medium bowl set over a saucepan of simmering water, melt 3/4 of the bittersweet chocolate over moderately low heat, about 3 to 5 minutes or until it reaches 115F. Remove from the heat and stir the chocolate slowly until glossy adding the rest of the chopped chocolate until it reaches 86F-88F. Alternatively you can use the microwave method as described in the first recipe.
Using a fork, dip each truffle in the melted chocolate, coat it in the cocoa powder, then return it to the baking sheet. Refrigerate the truffles to set the shells, about 15 minutes, before serving.
MAKE AHEAD: The coated truffles can be refrigerated for up to 3 days.
You are reading this post on More Than Burnt Toast at http://morethanburnttoast.blogspot.com. Excerpts and links may be used, provided that full and clear credit is given to the author/owner of More Than Burnt Toast. All rights reserved by Valerie Harrison


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A traditional odorless, tasteless, sea vegetable gelatin comprised of eight varieties. Prepared and naturally freeze dried in the mountains using only winter freezes and thaws. Used in vegetarian 'gelatin' treats and in vegetable or fruit aspics, custards, and pie fillings. Enjoy sea vegetable benefits in a convenient and easy to use form. Very beneficial fiber. A much healthier alternative to 'rendered' gelatin. Fat and sodium free.
Eden Agar Agar Bars are a traditional odorless, tasteless sea vegetable gelatin created by a long, slow process that combines a mixture of red algae sea vegetables of the Gelidium (50%) and Gracilaria (50%) species. Eden Agar Agar is highly prized as a natural, pure vegetable quality gelatin, and a healthier alternative to commercial animal or chemical gelatins.
The eight varieties of wild sea vegetables used in Eden Agar Agar Bars are hand harvested from pristine temperate waters in the autumn, then spread out on beaches to naturally sun dry. In the winter the dried plants are transported to the mountains where they are cooked several hours in water to soften them. This thick mixture is poured into trays and allowed to gel before cutting into bars. The bars are placed outside in snow covered rice fields, on bamboo mats suspended from short bamboo frames. During the cold of the night the gelled bars freeze solid and ice forms on the surface. In the morning when the temperature rises, the ice melts and runs off. The bars are left to repeatedly freeze and thaw for 10 days. After 10 days all of the moisture disappears resulting in lightweight, off-white bars of agar.
Unlike commercial producers of agar agar bars, Eden Agar Agar Bars are naturally made without the use of sulfuric acid as a softening agent or inorganic bleaches and dyes used to whiten the sea vegetables and rid them of their odor. Simple boiling and outdoor freeze drying makes Eden Agar Agar Bars a superior quality, pure vegetable gelatin containing no animal products or chemicals.
Agar agar is called 'kanten,' meaning 'cold sky' in Japanese. For over 1,200 years the Japanese have eaten a dish called 'tokoroten,' a sticky gray agar gel with a strong odor and taste. According to legend, in the 17th century a traveling lord was served tokoroten at a home outside Kyoto. After the meal was over the leftover agar gel was discarded and thrown outside where it froze overnight and became a dry, brittle mass that had turned white. The next day some daring soul found the frozen mass, took it home and cooked it to thaw it. As it cooked it became more white and had lost its strong smell and taste. Shortly thereafter a local innkeeper began serving this new version of tokoroten. A Buddhist priest later named the dish kanten. Since that time the finest agar, including Eden Agar Agar Bars, is still processed using this original natural outdoor, freeze drying method. In contrast, commercially produced agar uses sulfuric acid to soften the tough starchy sea vegetables fibers, and bleaches and dyes to whiten the agar and remove its odor. With Eden Agar Agar Bars the outdoor freeze drying whitens and naturally removes the odor.
Eden Agar Agar is sodium free, low in calories, and is fat and cholesterol free.
Use Eden Agar Agar with Eden Apple or Cherry Juice to make an easy fruit aspic or jello. It is a superior gelatin for pie fillings, custards, puddings, fruit jams, pastry fillings, and candies. To use Eden Agar Agar Bars, cut or break one bar into pieces and place in 3 cups of water or juice. Bring to a boil without a lid, stirring occasionally. Reduce the flame to low and simmer for 15 minutes until dissolved. For aspic, add thinly sliced fruits or vegetables, cook for 3 to 4 minutes until tender and pour into a shallow dish or mold. Set aside to gel for about 1 hour or refrigerate to hasten gelling.

subset: commoncrawl


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A normal part of aging process involves the deterioration of tissues, especially those of the spine. This deterioration occurs with all individuals over time. The degree of the deterioration varies from individual to individual. The reasons for this are not fully clear, however, it seems that a history of spinal stress and abuse (such as years of hard labour or years of prolonged sitting) as well as inadequate spinal hygiene (lack of periodic spinal checkups) accelerates this deterioration process.
- The Intervertebral Disc
- Facet Joint and Vertebral Body Arthritis
- Chiropractic Treatments Can Help
1. The Intervertebral Disc
The intervertebral disc (the cartilaginous pad situated between the spinal vertebrae) is one of the spinal structures most affected by the deterioration process. Normally, movements of the torso draw water into the disc which results in the influx of nutrients essential to maintaining a healthy disc. Similarly, torsal movements assist in flushing out waste products from the disc. This constant movement of water into and out of the disc is what keeps the disc strong and healthy.
As we age, the tissues of the disc fibrose and become stiff. This fibrosis and stiffening reduces the ability of the disc to accept and eliminate water, and thus, obtain vital nutrients and eliminate noxious wastes. Individuals who subject their spines to prolonged stress, have had at least one back/neck/spinal injury, and who do not practice proper spinal hygiene significantly accelerate this process. This "dehydration" of the disc is often visible on x-ray as a loss of disc height, which is identified by a reduction in the distance between adjacent vertebrae. As the disc becomes dehydrated it also tends to bulge outwards, like a tire without adequate air. If severe enough, the bulging disc can compress or irritate nearby spinal nerve roots.
As the discs of the spine undergo these arthritic changes, the biomechanics of the spine are also changed. If the failing spinal biomechanics are left untreated, further degenerative changes occur. Other structures affected by the degenerative processes as well as the alteration in spinal biomechanics include the body of the vertebrae as well as the facet joints.
2. Facet Joint and Vertebral Body Arthritis
Both in the margins of the vertebral bodies and in the facet joints calcium becomes deposited. Over time the calcium ossifies which causes stiffness and loss of function in the tissue. This is seen on x-ray as "lipping" and "spurring" and enlargement on the edges of the vertebral bodies as well as facet joints. Frequently, these arthritic spinal changes lead to back and neck pain and stiffness, and are also responsible for extremity pain such as that shooting down the back of the leg. This commonly results from the bony compression or irritation of spinal nerve roots. In essence, relatively small spinal problems can snowball into serious spinal problems later in life.
3. Chiropractic Treatments Can Help
Chiropractic treatments maintain motion in the spine which is vital to the health of the discs, joints and other tissues. Our treatments also optimize spinal biomechanics to minimize the stresses associated with the degenerative changes that occur with age. Your spine can be viewed much like any other moving structure in that the better you treat and maintain it, the longer it will freely operate problem free; if you abuse it or don't properly maintain it, it will wear out and break down.


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a pic a week from our weekly e-zine: eye candy...
posted by eric at 12:26 AM
surprised unough....:)...well done...:)
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producer | author | editor | creative director of: eye candy... This blog has been set up as an extension of a free weekly e-mail we've been sending out since 1999. It is our intention to raise the level of design by exposing ourselves to the examples set by others (both good and bad). We sincerely hope you will think, reflect, learn and raise the bar (or at least bring some insight and/or intelligent conversation that might have been overlooked) on the project in which you are currently engaged. The thoughtful evolution of the design of our cities and built environment is dependant upon the engaged critical thinking of its design professionals. ______________________________ If you like this blog then you should consider signing up for our: free e-mail service ...and be sure to share the great value with your friends. ______________________________ If you would like to contact us for the posible inclusion of work by you or your firm send me an note at: eyecandy
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Working directly with an Brenix Credit Union Bank Investment Services financial consultant can help you create strategies that will help your business thrive.


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In most email clients threading is just an optional feature that can be easily disabled. Gmail's web interface has been inspired by Google Groups, so it's obvious that threading was an important feature.
Paul Buchheit, the former Google engineer that developed Gmail, says that Google tries to increase the adoption of Google Apps by making Gmail more enterprise-friendly.
It's my opinion that when designing products, especially new products, it's better to have some people love it than have everyone tolerate it. This generally means aiming for simplicity and philosophical consistency. If you're aiming for "everyone tolerates it", then the approach switches more towards creating a "giant pile of features". I suspect that this change is driven by their desire for greater enterprise adoption (Google apps), where the "more features and checkboxes" approach very often wins out, even if it's ultimately a worse product.
Google says that the conversation view is not for everyone. "Threading enthusiasts say they spend less mental energy drawing connections between related messages and that their inboxes are much less cluttered. On the other hand, email traditionalists like many former Outlook users think conversation view just complicates something that has worked for years."
Conversation view can be disabled from the settings page by checking "conversation view off" in the General tab. This option may not be available right away, but Google promises that it "will be rolling out over the next few days". Google Apps users will only see this option if the administrator has enabled "pre-release features".
Why would you disable Gmail's conversation view?


text: On abortion, are you pro-life? Or pro-choice? TRACK POINTS06/13/0508/15/05n/an/an/an/an/an/an/a ± 3.9%± 3.9%n/an/an/an/an/an/an/a Track All AdultsTrack Gender Male Track Gender Female Track Age 18-34 Track Age 35-54 Track Age 55+ Track Race White Track Race Black Track Race Hispanic Track Race Other Track Party Affiliation Republican Track Party Affiliation Democrat Track Party Affiliation Independent Track Ideology Conservative Track Ideology Moderate Track Ideology Liberal Track Region W/Central MA Track Region Boston Area Track Region SE MA and Cape Track Education Grad School Track Education College Grad Track Education Some College Track Education No College Track Attend Church Never Track Attend Church Occasionally Track Attend Church Regularly ALLALLn/an/an/an/an/an/an/a Pro-life29%28%n/an/an/an/an/an/an/aPro-choice67%68%n/an/an/an/an/an/an/aNot Sure4%5%n/an/an/an/an/an/an/aTotal100%100%n/an/an/an/an/an/an/a


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I've made tons of these little zippered pouches and I think they're so useful and can be personalized in so many ways. Plus, they're super handy when it comes to organizing your purse (or at least make you look like you have an organized purse).
I know there are a ton of other zipper pouch type tutorials out there, but I thought it would be fun to share how I make mine.
Materials needed:
- fat quarter or 1/4 yard linen (or any solid fabric would look great, or for that matter just use what you love)
- fat quarter of 1/4 yard of lining fabric
- small scraps varying heights by 5″ long
- scraps of cotton quilt batting (or you could also use fusible fleece)
- 8″ zipper (or longer, just follow instructions on the package to shorten any zipper)
- thread
{1/4″ seam allowance throughout unless otherwise noted}
Cutting the pieces:
From the linen cut: one piece for the back 9.5″ wide by 8″ tall, and two pieces for front side panels 2.75″ wide by 8″ tall
two pieces of lining 9.5″ wide by 8″ tall
two pieces batting 9.5″ wide by 8″ tall
Assembling the front:
Sew scraps RIGHT sides together until you have a pieced fabric measuring 5″ wide by 8″ tall. Press seams to one side.
Next, you'll sew each of the side panels RIGHT sides together to each side of the scrap panel, press towards sides.
Add any quilting details (optional):
Here's where you can add some fun quilting details. You certainly don't have to and most of the time I don't do this step, but it can add a lot of interest to your pouch.
Layer the front piece you just created WRONG side facing down on top of one piece of batting and quilt away! On the examples I've shown I've sewn a straight line down one side of each scrap panel seam.
Assembling the pouch:
Place exterior RIGHT side up, put the zipper face down with the pull tab at the left. Place lining piece RIGHT side down on top of that.
Pin and sew using your zipper foot.
Flip those fabrics WRONG sides together to get them out of the way.
Next, lay the remaining exterior piece RIGHT side up, align the zipper with the top edge zipper face down with pull tab at the right this time. Place lining piece RIGHT side down on top. Pin and sew.
Flip fabrics WRONG sides together on both sides of the zipper. Press.
Switching back to your regular sewing foot, top stitch next to the zipper on each side.
Now flip fabrics around so that the exteriors are facing RIGHT sides together and linings are facing RIGHT sides together with the zipper in the middle (you won't be able to see the zipper, just know that it's there). Pin and sew around the whole perimeter using a 1/2″ seam allowance and leaving a 3 to 4″ opening in the lining for turning.
You could be finished at this point, but we'll take it a step further and box the corners so this baby can stand up on it's own!
Boxing the corners:
Put your hand in through the opening of the lining and pinch the exterior fabrics corners together aligning the seam.
Finger press the seams open and with a ruler mark a line perpendicular to the seam 1.25″ from the tip of the corner.
Mark the line with a water soluble pen and sew along that line.
Clip corner leaving a 1/2″ seam allowance. Repeat for other exterior corner and both lining corners.
Turn pouch right side out through opening in lining.


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Radiator Antifreeze/Coolant Service
Have you ever felt helpless while stranded on the side of the road with your vehicle hood up and your vehicle steaming? Has your vehicle ever not started in the dead of winter because the fluid in your engine was frozen? Not fun. That's why Jiffy Lube® offers Radiator Antifreeze Coolant Flush to help you avoid engine radiator problems and Leave Worry Behind®.
It's all a Bunch of Hot Air … and Fluid.
Does your engine run hotter than normal just after starting it? Does the temperature slowly creep higher and higher as you drive down the road? Do you detect an odor that's a little like boiling maple syrup or see green or orange fluid pooling beneath your vehicle? If you do, it's time to visit the highly trained technicians at Jiffy Lube®.
A properly functioning cooling system circulates antifreeze/coolant through the engine and radiator, helping reduce heat levels produced by your vehicle's engine. When your vehicle's cooling system isn't functioning properly, the temperature of your engine can get hot enough to damage itself. Heads can warp. Gaskets can blow. Your engine can fail. And all of those can be costly repairs. Getting an inspection and antifreeze/coolant flush and fill can save you a lot of money and time spent on the side of the road.
Cooling System Flush and Fill
An antifreeze/coolant flush and fill at regular intervals can help prevent overheating, freezing and premature cooling-system corrosion. A Jiffy Lube® coolant service starts with an examination of your radiator and engine cooling system. Then, old antifreeze/coolant is removed from your radiator and replaced with new antifreeze/coolant per your vehicle manufacturer's recommendations.
Please note: Not all Jiffy Lube® service centers offer Cooling System Services. Please call ahead to ensure the service is available.
Find Your Jiffy Lube now
Signs or Symptoms You Need an Antifreeze/Coolant Flush:
- #1 - Temp. gauge fluctuates between normal and hot
- #2 - Antifreeze/coolant pooling under the vehicle
- #3 - Grinding sounds coming from the engine area
- #4 - Visible rust and/or scaling in the antifreeze/coolant*
- #5 - Steam and/or hot maple syrup-like smell coming from under the hood


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Women (185)
Even though our heritage lies in high-quality denim, that's not all we do. Here at Silver Jeans Co., we provide every trendsetter with the styles she needs to look good. Whether you're on the hunt for a breezy, bohemian-style tank, classic plaid button-down, tried-and-true denim jacket or that perfect pair of jeans (of course), you've come to the right place.
Let's be real: a great outfit starts with a great pair of jeans. Our women's designer jeans are crafted in several different fits to cater to every body type. So whether you're perfectly straight or have curves for days, there's a fit that will flatter your shape and feel amazing. Oh, and there's countless indigo washes, rises, details and leg openings to choose from, too. After you find the perfect pair of women's jeans, you have to find a cute top to match. A fun graphic tee, babydoll tank or peasant blouse are great everyday options. Complete the look with our classic Sherpa Denim Jacket or lightweight Utility Shirt. Or, if you're looking for a more quick and easy outfit, try a one-piece like our Plaid Tank Dress or Denim Dress. Our women's designer clothing collection has everything you need to stay on trend, all the time.
Vintage, classic, feminine, edgy, fashion forward—no matter your style, Silver Jeans Co. women's denim and apparel collection has the look you want. And not only that—all of our women's designer clothing and jeans are made with the highest quality fabrics, and are all offered at a price you can afford. So don't limit yourself to just one new pair of jeans. Find your perfect fit and get it in every wash, rise and leg opening. Plus, we're always adding new jeans and clothing to our women's collection, so keep checking back for the latest arrivals at SilverJeans.com.


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Aftermarket parts are a reasonably priced and good alternative to OE products. We often supply aftermarket products in place of OE parts that are no longer available as well.
Some items will be better than stock or considered an upgrade from the OE design in the aftermarket brand.
Other items will work as a less expensive alternative to stock.
We will not sell a product that we do not believe in, so rest assured you are fine with the aftermarket brand in most applications!
If you have any questions, contact our customer service team to advise on the best aftermarket products for your VW.


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William H. Macy is the first to admit that he has played his fair share of losers. His latest role, as the alcoholic, narcissist Frank Gallagher — the single dad of a dysfunctional six-kid family — on the Showtime series Shameless, adds to the list of hapless characters Macy has portrayed on screen and stage.
While Frank certainly has some serious problems, he's not all bad. He's funny, smart, surprisingly literate and hardworking at running all of his various scams. Macy says that while he enjoys acting out Frank's dark side, it's the good qualities that make him sustainable as a character.
"I can let myself go in a way that I've rarely done in my career," he tells Fresh Air guest host Dave Davies. "I'm less guarded as an actor.
"That said, I also find it quite challenging sometimes. Some of the stuff that I'm given to perform is so despicable. And I feel that it's important that the audience always feel that Frank is redeemable somehow, someday. Otherwise my behavior would be completely boorish, and I think they would kill me off on this show. I'd be unwatchable."
Part of what makes Frank Frank is that he always looks like he has just fallen out of bed. Hygiene is not this man's hobby. For example, in order to get Macy's hair to look properly disheveled, Macy's hairdresser puts so much styling product in it that "I fear someday my neck will snap. The sheer weight of [product] will pull it over."
Interview Highlights
On playing drunk
"The whole notion of playing drunk, to my mind, is a bit more of a parlor trick and ... less acting art. I just happen to be pretty good at doing a drunk. It's more important that I concentrate on the scenes because it's very easy to just want to turn into the clown. ... [B]eing a drunk, it's very easy to show off. ... The physicality of it, the slurred speech, the way you stare at something, the way you focus and unfocus your eyes."
On being criticized for his diction early in his career
"It happened a lot of times. I still don't understand it, but ... I learned my aesthetic from Dave Mamet, and one of the things that drives him crazy — and by extension me crazy — is to go to the theater, or for that matter go to the movies, and not be able to understand what the damn actor is saying. It puts me in a rage. I'm a writer myself, but irrespective of that, 'What did you say? I want to know what you said. I paid my money and, you know, you got a microphone shoved up your nostril! Can't you enunciate enough for me to understand?' "
On "good actors" versus more unpredictable actors
"Some actors, they're ... 'good actors.' And then you get these other actors who are completely not 'good,' meaning they're not team players. They're just all over the place. They're hard to get to the set. They're unpredictable. They never do the same thing twice. You don't know what they're going to do. They, a lot of times, give the best performances. They're great. And I fall into the category of the 'good actor.' And I'm trying to do less of that, and be outrageous."
On how much he wanted the role of Jerry Lundegaard in Fargo
"I auditioned for a smaller role, and they said, 'That's really good. You want to read Jerry?' And I said yes, and so I went out of the room, spent 20 minutes, came back in, read Jerry. And they said, 'That's real good. You want to work on it and come tomorrow?' I said yes. ... I was up all night. I memorized the whole script. I wanted this role, so I went back in. They said, 'That's real good, that's real good. We'll be in touch.' And then I heard through my agent that they were in New York auditioning, so I — jolly, jolly — got my a- - on an airplane and crashed the audition. And I was making a joke — and luckily it landed — but I said ... 'I'm afraid you're going to screw up your movie and cast someone else in this role.' And they went, 'Ha ha ha,' and I said, 'No, seriously, I'll shoot your dog if you don't give me this role.' And I think Ethan (Coen) had just gotten a dog."
On how he prepared for his sex scenes with Maria Bello in The Cooler
"When I looked at them as any other scene — Where does it start? Where does it change? What changed? Why is it in the movie? — they became much more doable, because I had something to act. ... There was a place to put my attention, other than the fact that I was simulating sex in front of five Teamsters."
Copyright 2021 NPR. To see more, visit https://www.npr.org.


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Show off pictures and specifications of your latest project
Sticky Threads
Normal Threads
Use this control to limit the display of threads to those newer than the specified time frame.
Allows you to choose the data by which the thread list will be sorted.
Order threads in...
Note: when sorting by date, 'descending order' will show the newest results first.
Forum Rules


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Services for Teens
From Library Success: A Best Practices Wiki
Contents |
- Gaming in the Library Best practices of library gaming events
- Programs for Young Adults a wiki-authored page about teen programming
Reader's Advisory
- Urban/Street Lit Urban Fiction/Street Lit/Hip Hop Fiction Resources for Librarians
- Wiki Booklists for Teens wiki-authored lists contributed by editors.
- Booklists & Book Reviews on the web Links to booklists and review sites
- Teen Author Resources Links to teen author sites
- Monster Librarian A source for readers of Horror Fiction and for librarians to develop their collections and provide reader's advisory.
- Library 2.0 Services to Teens examples of blogs, MySpace accounts, podcasts, vodcasts, rss, and flickr accounts being used by libraries to connect with teens.
- My Own Cafe - A teen web site developed by the SouthEastern Massachusetts Library System.
- Virtual Worlds for teens


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Counting down from number fifty...
49. Full fathom five thy father lies 438,000 Shakespeare
48. If you can keep your head when all about you 447,000Kipling
47. How do I love thee? Let me count the ways 467,000Elizabeth Barrett Browning
46. If music be the food of love, play on 507,000 Shakespeare
45. We few, we happy few, we band of brothers 521,000Shakespeare
44. What is this life if, full of care,/We have no time to stand and stare 528,000 W.H. Davies
43. The moving finger writes; and, having writ,/Moves on571,000 Edward Fitzgerald
42. They also serve who only stand and wait 584,000 Milton
41. The quality of mercy is not strained 589,000 Shakespeare
40. In Xanadu did Kubla Khan 594,000 Coleridge
39. Friends, Romans, countrymen, lend me your ears 615,000Shakespeare
38. Shall I compare thee to a summers day 638,000 Shakespeare
37. Season of mists and mellow fruitfulness 641,000 Keats
36. A thing of beauty is a joy forever 649,000 Keats
35. Do not go gentle into that good night 665,000 Dylan Thomas
34. Busy old fool, unruly sun 675,000 John Donne
33. Stop all the clocks, cut off the telephone 741,000 Auden
32. Human kind/Cannot bear very much reality 891,000 T.S. Eliot
31. O Romeo, Romeo; wherefore art thou Romeo 912,000Shakespeare
30. The lady doth protest too much, methinks 929,000Shakespeare
29. The old lie: Dulce et Decorum Est 990,000 Wilfred Owen
28. Rose is a rose is a rose is a rose 1,050,000 Gertrude Stein
27. When I am an old woman I shall wear purple 1,060,000Jenny Joseph
26. I think that I shall never see/A poem lovely as a tree. 1,080,000 Joyce Kilmer
25. Hope springs eternal in the human breast 1,080,000 Alexander Pope
24. When in disgrace with fortune and men's eyes 1,100,000Shakespeare
23. I grow old... I grow old.../I shall wear the bottoms of my trousers rolled 1,140,000 T.S. Eliot
22. 'The time has come', the Walrus said,/'To talk of many things'1,300,000 Lewis Carroll
21. A narrow fellow in the grass 1,310,000 Emily Dickinson
20. Beauty is truth, truth beauty; that is all 1,470,000 Keats
19. To be or not to be: that is the question 1,640,000 Shakespeare
18. In Flanders fields the poppies blow 1,640,000 John McCrae
17. The proper study of mankind is man 1,770,000 Alexander Pope
16. A little learning is a dangerous thing 1,860,000 Alexander Pope
15. But at my back I always hear 2,010,000 Marvell
14. Candy/Is dandy/But liquor/Is quicker 2,150,000 Ogden Nash
13. My mistress' eyes are nothing like the sun 2,230,000Shakespeare
12. Things fall apart; the centre cannot hold 2,330,000W.B.Yeats
11. Because I could not stop for death/He kindly stopped for me 2,360,000 Emily Dickinson
10. Tis better to have loved and lost/Than never to have loved at all 2,400,000 Tennyson
9. Look on my works, ye mighty, and despair 3,080,000 Shelley
8. To strive, to seek, to find, and not to yield 3,140,000 Tennyson
7. Tread softly because you tread on my dreams 4,860,000 W.B. Yeats
6. Not with a bang but a whimper 5,280,000 T.S. Eliot
5. And miles to go before I sleep 5,350,000 Robert Frost
4. I wandered lonely as a cloud 8,000,000 Wordsworth
3. The child is father of the man 9,420,000 Wordsworth
2. I am the master of my fate 14,700,000 William Ernest Henley
1. To err is human; to forgive, divine 14,800,000 Alexander Pope
Shakespeare doesn't make the top ten and Gertrude Stein is more quoted than Byron. Bet you didn't see that coming.
And many, many thanks to the Antipodean for these (click to enlarge):
Our rules were that:
1) it had to be a whole line of poetry (minimum 8 syllables) that
2) hadn't become famous as a title (e.g. Eternal sunshine of the spotless mind)
3) or as a song (e.g. And did those feet in ancient time)
4) or is pretty exclusively for children (e.g. I do not like green eggs and ham).
5) The phrases were googled in "inverted commas", which gives you only pages with the precise phrase.
6) No more than one line per medium sized poem.
Originally I didn't allow tetrameters, or at least required a couplet, however "The child is father of the man" changed our minds as it's the second place on its own and nowhere when linked with the adjacent lines. These rules have been broken a few times at our discretion.
P.S. Google is sometimes eccentric on the number of hits, which can vary by clicking refresh. This is because it keeps adjusting to deal with spam and people trying to fool Google in to high rankings for their page. So sometimes it does odd things with line-breaks or even gives more results when there are more words in the search, which is utterly illogical. They also seem to vary slightly by country. Robert Frost's lines dipped slightly (or I noted them down incorrectly). The final arbiter has to be what pops up on my screen when I try the line in inverted commas.
P.P.S. Because of the demands of work, I shall not be able to leap upon corrections, suggestions and amendments with my usual predatory alacrity. These were measured back in February 2010 and may have changed. My attitude to such ructions and revolutions will be, I am afraid, utterly idle. I refer complainers to the Bellman.


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Sunny Brand Story
In the vast ocean of commerce, every enterprise is a ship, looking for its own channel. Sunny Glassware has a 20-year history of glass products, and various products are exported to more than 30 countries and regions. Since 2018, Sunny Glassware has been sailing side by side with Kate customers, exploring together and creating brilliance together.
Glass candle holders are something we often come into contact with and use in our daily lives. From home decorations such as glass candle holder to living materials such as glasses, glass has made huge contributions to the development of world civilization.
International Labor Day, also known as "May 1st International Labor Day" and "International Demonstration Day", is a national holiday in more than 80 countries in the world. It is set on May 1st every year. It is a holiday shared by working people all over the world.
In today's increasingly prosperous aromatherapy market, choosing which aromatherapy bottle to hold essential oils has become a concern for people. After many comparisons and experiments, glass aromatherapy bottles have gradually become the first choice for bottling essential oils due to their unique advantages.
In the future, with people's continuous pursuit of quality of life and changes in aesthetic concepts, ceramic candle jars will occupy a more important position in the market and become a new favorite in home decoration.
In this busy world, people can always find a way to relieve stress and beautify their lives, and that is to buy exquisite candle holders made by Sunny Glassware.
Sunny Glassware will continue to uphold the pursuit of beauty and insistence on quality, and create more exquisite candlesticks for more people who love life and pursue quality.
Thank you to every customer who chooses Sunny Glassware. Your trust and support give us the motivation to pursue excellence, continue to innovate, and provide you with better products and services.


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This is SCIENCE FRIDAY.
Up next, another installment in the continuing quest to understand antimatter, that stuff that's supposed to be the opposite of matter. It's supposed to have been created during the Big Bang in equal amounts as normal matter, but for some reason, it's all disappeared. No one knows why - yeah, that stuff or actually that anti-stuff.
Well, when we last left our story just under two years ago, we talked with Jeffrey Hangst at CERN where researchers reported that they had been able to catch and trap antimatter particles, antihydrogen, keeping these particles confined in a trap for a 1,000 seconds, over 16 minutes. That's an eternity in the world of particle physics.
Having trapped the antimatter for a quantum eternity, scientists begin to study what they had in the bottle. And one of their questions they wanted to answer was, is antimatter so anti, what happens when you drop it? Will it fall up instead of down just like in the bizarro world? Well, here with me now to give an update on the project is Dr. Hangst. He's with us again. He's one of the authors on the paper published this week in the journal Nature Communications. It takes a first look to try to measure the gravitational mass of the particles. Welcome back to the program, Dr. Hangst.
JEFFREY HANGST: Thank you. It's always a pleasure to be with you.
FLATOW: Did you really try to drop and see if it drops - it goes up instead of down?
HANGST: Absolutely. First, you have to hold on to it, which we've talked about earlier. So we hold this antihydrogen in a kind of a magnetic bottle. We can't allow it to touch the walls or touch any matter. So we've got it there. And in the course of our normal experiments, we release it intentionally. That's how we actually know that we had it. So we have all these data where we've released this antihydrogen atoms, and we have a detector that looks at where they annihilate when they hit the wall of our apparatus. So it actually measures the vertical position of where the atoms annihilate. So we went back and looked through all our data and said can we see any evidence of gravity in these measurements?
FLATOW: And you found?
HANGST: We found that we have a good technique for doing this now, which is to us a kind of a minor revolution that you can do this at all. So far, we don't have the sensitivity to say that they obey the normal law of gravity or that they look like they want to go up when you release them. But we know now that we can do these experiments and with improvement, we can actually make a determination as to whether they fall up or down.
FLATOW: Will someone do the experiment?
HANGST: Absolutely. The thing is, right now, CERN in general is shutdown. There's a period for making a maintenance and intervention improvement on the Large Hadron Collider, the LHC, which is the main business of CERN. So for the next year and a half, CERN is shut down. As soon as we can start to get some antimatter beam from CERN again, we'll continue to investigate this. But it's - we know how to get from point A to point B now.
This - what's interesting about this article is that we demonstrated that you can do this. And we know how to improve it so that in the coming years, we can actually make this determination.
FLATOW: If you were a betting man - and I'm not saying that you are - would you suppose that it does fall up?
HANGST: I'm paid not to bet, Ira.
HANGST: That's - we got to be very clear about this, OK? No metaphysics for me. I'm an experimentalist. I believe what I can measure. And until then, the jury is out.
FLATOW: Yeah. But the - I'll bet you the theoretical particle physicists would bet on this.
HANGST: Actually, I was quite surprised. One of the interesting things about publishing this result is that people contact us and say, actually, I have a theory, you know, a legitimate theory that's been published in reviewed articles that says that antimatter will fall up, that it must fall up. So one of the sort of side benefits of publishing this measurement, even though it's a bit premature in terms of making a real determination, is that these guys contact us and say, oh, yeah, I'm really interested in that. And I have a theory that says that it will go up. So it's within reach. That's what's so exciting about this.
FLATOW: I should give you some of the theories that we get over our...
HANGST: Oh, no. I think we are - we're on the same list, my friend.
HANGST: I get those all the time.
FLATOW: Only if Al Einstein was still around to talk about...
HANGST: Yeah, exactly.
FLATOW: Well, the last time we spoke to you, I just published this paper about holding the antihydrogen in a trap for thousandths of a second.
HANGST: That's right.
FLATOW: Have you gone passed any of that time?
HANGST: Actually, OK, yeah. We did one result that you've missed in the meantime. And that was to make actually the first measurement on an atom of antimatter, and that was kind of a nice thing. The way you trap antihydrogen is that it's a little bit magnetic. You can think of it as kind of a little compass needle that points along the magnetic field that we use to trap it. It has spin in atomic language, so what we do is shine some microwaves on that atom and flip the spin, turn it around. And when you do that, it jumps out of the trap, OK? So the compass needle pointing one way, it wants to be trapped. If you use the microwaves and flip it, then it goes out and you can detect that.
So that's actually the first ever quantum interaction with an antimatter atom. We did that - so we published that last year in, I think, March or April. So that was also, you know, our main goal in all of this is to study the structure of antihydrogen and compare it to hydrogen. So that was a big milestone for us to actually make a measurement on, you know, a number, a quantum number associated with an antimatter atom. So we've had a couple of good years.
FLATOW: Yeah. Does anybody still have any better idea of where all the antimatter went?
HANGST: No. There's no sort of smoking gun theory about that. So our philosophy is anytime you can get your hands on some antimatter, you should take a really careful look. And the best way to do that is with atomic physics techniques to look at the spectrum of antihydrogen. What kind of light does it like to absorb and emit? Is that the same color of light that hydrogen absorbs and emits?
So also in the meantime, we've built a new machine we call ALPHA-2, which is improved and upgraded, that will allow us to actually shine laser light on trapped antihydrogen. So when we come back online in 2014, we have a brand-new machine. We'll have some lasers to shine on it, and it's a really very exciting time for us.
FLATOW: Can you keep it trapped for longer than 16 minutes?
HANGST: You know, it's not really worth looking because it's long enough. We showed with the microwave experiment that that was long enough. I have to tell you, it's an incredibly boring experiment to do. You know, you trap your antihydrogen. You wait for 16 minutes and you release it. You know, go have a coffee or something while you're - it just doesn't tell you anything more that we really need to know right now.
FLATOW: Well, you know, that's not what happened in the movie.
HANGST: No, no, I understand.
HANGST: But you're talking to the real deal now, Ira. This is not about - there's no science fiction here.
FLATOW: When you have an antihydrogen and a hydrogen bumping into each other, they get annihilated, right?
HANGST: That's right.
FLATOW: But what happens if an antihydrogen bumps into something bigger - let's say a carbon atom?
HANGST: Yeah, well, in fact, what our(ph) antihydrogen atoms bump into when we release them is gold. The inside of our apparatus is gold-plated, so they're actually hitting gold nuclei. So what happens is the antiquarks in the antiproton finds some quarks in a gold nucleus and annihilate with those. The amount of energy released is about the same, right? You're annihilating the rest mass of the antiproton on the same rest mass of the quarks that make up the nucleus.
FLATOW: So does the gold get changed any way from...
HANGST: Not in any way that you would measure macroscopically, right, but - because we're talking about, we trap one atom at a time, right? So there's no macroscopic effect that you would be able to measure. But for us, that's a microscopically violent event, right? There's a lot of energy released, and we're pretty good at detecting that so we can actually see the energy release when you lose one atom of antihydrogen. By the way, you couldn't do that with hydrogen. If hydrogen hits the wall, nothing happens, right? So this is one way that antimatter is actually fun to work with.
FLATOW: When you shoot that radiation at it to flip it around, does it self-annihilate against the wall? Is that what happens?
HANGST: Yeah, what happens is the - it's trapped because of that little magnetic compass needle, if you will, always pointing in the right direction. If you flip it, it gets shoved out and then it annihilates, and you can see that. Or when you try to throw it away, it's not there anymore. That's another way to look at that measurement.
FLATOW: Last time when you were here, I asked you a question. I want to see if you remember what it was.
FLATOW: Do you remember that question about any practical applications? And what did you say? Do you remember what you said?
HANGST: Yeah, I said practical applications are science fiction, that we just can't make enough antimatter to be useful. It would take longer than the age of the universe to accumulate macroscopic amounts of antimatter to make a weapon or a rocket fuel or something like that. So this is really pure research, right? We're looking at, you know, one or few atoms at a time. There's 10 to the 24th atoms in a macroscopic amount of hydrogen or antihydrogen, so we're just nowhere near there. But it's still a lot of fun.
FLATOW: Yeah. So the answer to the question of a practical application is still absolutely no.
HANGST: Yeah, nothing has changed there and...
FLATOW: That's good to hear.
HANGST: Yeah, you feel safer that way, actually.
FLATOW: Yeah. We like to hear knowledge for the sake of knowledge.
HANGST: Now, if you found some antimatter, you know, if someone found some antimatter out in the universe, that would be another interesting story.
FLATOW: Well, if we hear about it, we'll let you know.
HANGST: Yeah, call me up, man.
FLATOW: OK. All right. Thank you, Jeffrey.
HANGST: My pleasure.
FLATOW: Have a good weekend.
HANGST: You too.
FLATOW: Jeffrey Hangst is the spokesman for the ALPHA Collaboration at CERN. He's also professor of physics at Aarhus University in Denmark. Transcript provided by NPR, Copyright NPR.


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Mother's Day gifts kids can make for mom
Sometimes the best gifts are the homemade ones. This Mother's Day, consider having your little ones use these ideas to make mom a gift.
Vase: Take an old bottle (a sauce bottle, soda bottle or wine bottle) and have your kids decorate it by wrapping yarn around it, painting it, or even covering it with stickers.
Sun catcher: Let mom enjoy the sun over the summer months with a homemade sun catcher. Let the kids use clear contact paper and place images, flower petals, leaves or other items on it. Then place it in a decorative border and you're all set!
Necklace: Make a necklace for mom using wire. The kids can bend the wire into any shape they think mom will enjoy and string it on a necklace for her.
Magnets: Make your fridge more personal with homemade magnets. Kids can make magnets featuring family photographs and symbols that mom loves.
Drawing/Painting: Moms love homemade drawings and paintings. Let the kids show-off their artistic skills on a blank canvas. When the creation is complete, frame it and present it to mom on Mother's Day.
Stepping stones: Purchase a kit at your local craft store and let the kids create stepping stones for the yard or mom's garden.
Handprint/Footprint art: Moms love to see how much their kids grow, and want to always remember them at each age. Cover your child's hand or foot in paint and place it on a canvas, sheet of paper, or even a flower pot to make a sentimental gift for mom.


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One can't help but think about eggs when thinking about Easter and I was wondering how I could enjoy some eggs over the holiday weekend. Since I am not the best at decorating eggs I was looking for something different and the first thing that came to mind were deviled eggs which I had been wanting to try making for a while. Deviled eggs are hard boiled eggs that are cut in half and then stuffed with various things. Since you just pulled the yolks out of the eggs to make room for stuffing the eggs, you might as well use the yolks as the base from the stuffing. From there you can add pretty much anything that you want but mayonnaise and mustard are fairly common ingredients. I had some fresh dill on hand and I figured that along with a hit of lemon it would give a really nice spring version of deviled eggs. Deviled eggs are pretty straight forward to make with the only challenge really being filling the eggs and that can be achieved by placing the filling in a zip-lock bag, cutting the corner off and simply squeezing the filling into the holes. I quite enjoyed the deviled eggs and the egg mayo and mustard combination reminded me of and egg salad. I look forward to further experiments with deviled eggs and next time I am thinking if a spicy version to make them more devilish.
Dill and Lemon Deviled Eggs
- 6 eggs
- 1/4 cup mayonnaise
- 1 teaspoon dijon mustard
- 2 tablespoons dill (chopped)
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice
- salt and pepper to taste
- Place the eggs in a sauce pan, cover with water and bring to a boil.
- Turn off the heat, cover and let sit for seven minutes.
- Transfer the eggs to a large bowl filled with cold water and let cool.
- Peel the eggs.
- Cut the eggs in half top to bottom ans scoop out the yolks.
- Mix the egg yolks, mayonnaise, mustard, dill and lemon.
- Spoon the egg yolk mixture into the halved eggs and serve garnished with dill.


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Estimated read time: 3-4 minutes
This archived news story is available only for your personal, non-commercial use. Information in the story may be outdated or superseded by additional information. Reading or replaying the story in its archived form does not constitute a republication of the story.
AP Medical Writer
LONDON (AP) - The fight against malaria is slowing down amid a dramatic drop in efforts to reverse the epidemic, even as health officials insist they will try to meet their idealistic target of virtually eliminating deaths from the parasitic illness by the end of 2015.
Malaria causes symptoms including fever, chills, and vomiting and can kill if not treated early. It mainly strikes children under 5, mostly in Africa.
In 2010, about 145 million bed nets were given out across Africa to protect people against the mosquitoes that spread the killer disease. Last year, that fell to about 66 million. The number of homes in Africa sprayed with pesticides has also stalled, as have attempts to treat pregnant women, one of the high-risk groups.
While the malaria death rate has fallen by a quarter since 2000, officials say further improvements are in jeopardy.
"We must act with urgency and determination to keep this tremendous progress from slipping out of our grasp," Dr. Margaret Chan, WHO's director-general, wrote in a report released Monday. WHO blamed falling donations and said the $2.3 billion invested in malaria programs in 2011 was less than half of what was needed.
The agency estimated there were about 219 million malaria cases and 660,000 deaths in 2010. But there were only solid data from countries representing just 15 percent of cases worldwide; the remaining cases and deaths were largely based on estimates and modeling. There was no solid information on countries with the biggest outbreaks, including the Democratic Republic of Congo and Nigeria, which account for about 40 percent of global malaria deaths.
WHO acknowledged there was "a large degree of uncertainty" about its figures.
"There are a lot of blind spots in surveillance," said Jorgen Stassijns, a malaria adviser at Doctors Without Borders who was not connected to the report. He thought efforts against malaria might be sluggish because of the financial crisis or donors prioritizing other health campaigns.
"In a lot of our work in the field, we don't see malaria going down," Stassijns said, citing clinics in Congo, Niger and Sierra Leone.
Some said the stalled progress wasn't unexpected.
"A disease is always more difficult to control at lower levels," said Richard Tren, director of the nonprofit Africa Fighting Malaria. He said past initiatives to reduce malaria rebounded after a few years and advised officials to use their funds more wisely. He said a $460 million program led by the Global Fund to Fight AIDS, Tuberculosis and Malaria should have been scrapped since there was no proof the initiative _ which flooded private markets with malaria drugs _ actually worked to reduce cases since there were no controls on who got the medicines. The program, the Affordable Medicines Facility for malaria, was renewed by the Global Fund last month.
Tren doubted that officials would meet the 2015 target of "near-zero" malaria deaths. "I'm not sure it's measureable or achievable," he said.
WHO and partners already failed to meet a previous goal of cutting malaria incidence in half by 2010 and past attempts to eliminate malaria have flopped.
"I understand they want to set these targets for political reasons, but they are unrealistic and it undermines their credibility," Tren said.
Online: www.who.int/malaria/en
(Copyright 2012 The Associated Press. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.)


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WASHINGTON – The Commission on Security and Cooperation in Europe (U.S. Helsinki Commission) announced today the following hearing:
"Georgia's Parliamentary Election: How Free and Fair Has the Campaign Been, and How Should the U.S. Government Respond?"
Thursday, September 20, 2012
2:00 p.m.
2255 Rayburn House Office Building
Georgia's upcoming election will be a critical moment in the country's development of democratic governance. An energized opposition coalition has posed the first serious challenge in years to the ruling party. The opposition has accused the government of harassment and skewing the playing field, while the government has denied these allegations and charged opposition with violating campaign laws. The atmosphere of the campaign and contending claims has been unusually heated, with both sides employing lobbyists to make their case in foreign capitals, especially Washington.
The focus of the hearing will be on the election's fairness during the run-up to the vote and vote count, human rights issues connected to the election, and U.S. policy in response. The administration witness, Deputy Assistant Secretary Thomas Melia, has just returned from leading an interagency delegation to Georgia to assess the pre-election environment.
The Following Witnesses are scheduled to testify:
Hon. Thomas Melia, Deputy Assistant Secretary of State, Bureau of Democracy, Human Rights and Labor
Dr. Ariel Cohen, Senior Research Fellow for Russian and Eurasian Studies and International Energy Policy, Heritage Foundation
Dr. Mamuka Tsereteli, Director, Center for Black Sea-Caspian Studies at School of International Service, American University
*Additional witness may be added.


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Maziwa Zaidi / More Milk in Tanzania (phase II)
Maziwa Zaidi Phase II (2019-2021) is centred around a catalytic core project titled "Agri-entrepreneurship, technology uptake and inclusive dairy development in Tanzania". The...Resources (2 of 12 )
ITM4Impact Farmer Survey
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Pig multipathogen survey and disease impact - Lira district, Uganda
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Pig Welfare Baseline Survey in MorePork II Sites (2021)
The activity was a baseline survey conducted in 4 high producing districts of central Uganda (Masaka, Mpigi, Wakiso & Mukono). A questionnaire tool configured in ODK was...Resources (2 of 3 )
Rapid characterisation of farming systems in Africa RISING - GHANA
Household and community survey in support of Africa RISING farming systems analysisResources
Survey Ghana (Rapid) HTML
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AFRICA RISING - Intensification of Livestock Forage Rations
Good dairy cattle feeding management practices must be followed to achieve maximum performance from cows. A 4% increase in feed utilization can be expected when using a total...Resources (2 of 6 )
Africa RISING - Farmer Perception of Forage Chopping Machines in Babati District
A total of 20 farmers were selected by farmer groups from 7 AR action sites in Babati district. Farmer's selection was based on experience, activeness in forage processing and...Resources
Kenya Smallholder dairy project - Characterization survey
Household and market level surveys were carried out to characterize the dairy sub-sector in Kenya. The data collected were used to identify constraints, test hypotheses and...Resources (2 of 7 )
Improved forages
Napier grass Accessions intercroped with legumes Agronomic and growth dataResources (2 of 7 )
Evaluation of Feed Resources
Evaluation of existing and potential feed resources in the study sites using Feed Assessment Tool (FEAST) developed by ILRI. The assessment was conducted in three communities in...Resources (2 of 6 )
Survey on local conventions
The survey on local conventions governing natural resources management was conducted in three communities in Koutiala site (Sirakelé, Zanzoni and Namposséla) and three...Resources (2 of 6 )
Transforming Gender Relations and Reducing Risk of Zoonotic Diseases among Sm...
Transforming Gender Relations and Reducing Risk of Zoonotic Diseases among Small Ruminant Farmers in the Highlands of Ethiopia....Resources
DGEA1 - Signature of Selection & GWAS data used in Aliloo et al 2020
Germplasm for Dairy Development in East Africa. Phase I: Identifying appropriate germplasm and delivery mechanisms (DGEA1 ). DGEA1 will determine what are the most appropriate...Resources
Seroprevalences of multi-pathogen and description of farm movement in pigs in...
The overall goal is to improve livestock productivity, contribute to food security, nutrition and food safety through improved animal health, while increasing business...Resources
Reducing Vulnerability of Somali Communities by Raising the Capacity of Indig...
The overall objective of this project is to contribute to Somalia's pro-poor livestock development. This project contributes to reduced vulnerability of pastoral communities by...Resources
Evaluation of Tanzania Dairy Development Forum
Data gathering and analysis of the impact of the Tanzania Dairy Development Forum's structure on the conduct of its members and on achieving their dairy development objectivesResources (2 of 13 )
Establish minimum dose for a CCPP bacterin vaccine
Overall aim of the project is to improve the inactivated CCPP vaccine, by changing to faster growing and more recently isolated strain, by titrating the antigen and by replacing...Resources
Community-based strategic GIT control interevention
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The Influence of Socio-economic, Behavioural and Environmental Factors on Tae...
The Influence of Socio-economic, Behavioural and Environmental Factors on Taenia spp. Transmission in Western Kenya: Evidence from a Cross-sectional Survey in Humans and PigsResources
Linked datasets HTML
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Seven modules on nutrition developed by AVRDC, AMEDD and ICRISAT
The topics treated during the nutrition field school sessions were (1) nutrition of children between six and 24 months and preparation of enriched porridge using whole grain...Resources
Guide nutrition HTML
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