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Apple may soon start testing self-driving cars at a former military base in northern California. The GoMentum Station, a 2,100-acre facility on the site of what used to be the Concord Naval Weapons Station, in Concord, California, has more than 20 miles of paved roads, city streets, railroad crossing and … Read more »
Mercedes Benz
Municipal solid waste company LondonWaste has a new fleet of Mercedes-Benz eight-wheelers vehicles, fitted with Hyva hook-loading equipment to handle materials for recycling. The vehicles access Reuse & Recycling Centres in and around the North and East London area and will collect and deliver a range of materials (cardboard, wood, … Read more »
Joule's ethanol fuel has been confirmed by third-party tests to meet the American Society for Testing and Materials (ASTM) D4806 and the German Institute for Standardization (DIN) EN 15376. Joule will use the results to obtain the government approvals needed for commercialization of its ethanol fuel. The tests were initiated … Read more »
For the second year in a row, Mercedes-Benz's Smart ForTwo Electric Drive convertible coupe is the "greenest" car of the year while the Ram 2500 truck is the "meanest," or least environmentally friendly, according to the American Council for an Energy-Efficient Economy's annual vehicle environmental ratings. ACEEE's 18th annual ratings … Read more »
Delta Products has launched a smart electric vehicle charging technology, targeting large-scale deployment of smart charging systems at low cost. Project partners include the Department of Energy, DTE Energy, Mercedes Benz and kVA. With communication capabilities and a site management system, Delta's smart-grid-capable EV chargers can prioritize and optimize EV … Read more »
Germany must force Daimler — which makes Mercedes-Benz — to use a newer low-global-warming air conditioning coolant, according to the European Union. Industry Week reports the EC said Germany has "infringed EU law" and faces court action by allowing Daimler to use an older refrigerant that emits potent greenhouse gases. Since … Read more »
Time Warner Cable is joining the Department of Energy's Clean Cities' National Clean Fleet Partnership to further reduce petroleum use and increase efficiencies within its fleet (pictured) of more than 20,000 service trucks and vehicles. TWC's participation is part of the company's "Go Green" initiative under which TWC is on … Read more »
Automatic stop-start automotive technology yields a 5 percent to 7 percent improvement and fuel economy and a CO2 reduction, according to research from AAA. AAA tested three vehicles equipped with automatic stop-start systems using the EPA's "urban" driving cycle. With the automatic stop-start system engaged, the vehicles delivered improved fuel … Read more »
The 2013 Tesla S P85 tops the Automobile Association of America's 2014 Green Guide, followed by the electric 2012 Toyota RAV4 and the clean diesel 2014 Audi A7 TDI Quattro in third place. In fact half of the top 10 highest scoring green cars are clean diesel vehicles. The annual … Read more »
Mercedes-Benz, chemical company Clariant and biofuel producer Haltermann are testing a vehicle fleet in Germany powered by fuel that contains 20 percent cellulosic ethanol (E20). Clariant's sunliquid process converts wheat straw into cellulosic ethanol. Haltermann then mixes the cellulosic ethanol with conventional fuel components to form the new E20 fuel. The … Read more »
Mercedes-Benz's Smart ForTwo Electric Drive convertible coupe is the greenest vehicle of 2014 while the Ram 2500 truck is the "meanest," or least environmentally friendly, according to the American Council for an Energy-Efficient Economy's (ACEEE) annual vehicle environmental ratings. The Smart ForTwo Electric Drive earns a highest-ever score of 59 … Read more »
The US Department of Energy has awarded Plug Power a $650,000 contract to demonstrate the use of hydrogen-based fuel cells to power the refrigeration units in semi-trailer trucks that transport perishable and frozen foods. Plug Power's transport refrigeration unit (TRU) fuel cells, which will be based on its GenDrive technology, … Read more »


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Introducing Maya 6: 3D for Beginners
Introducing Maya 6: 3D for Beginners
Dec 2006
384 pages
Product not available for purchase
Description""If you're just beginning to dive into the world of 3D, this is the book for you.""
—Animation Magazine
Alias' Academy Award winning Maya 3D animation and effects software leads the industry in technological innovation. Film and video artists, computer game developers, and design professionals rely on Maya to create brilliant digital imagery, animation, and visual effects. Now you can enter this exciting, imaginative world and learn to build, render, and animate your own digital characters and scenes.
Brought to you by Maya Press, a publishing partnership between Sybex and Alias, Introducing Maya 6: 3D for Beginners is the ideal initiation to 3D and Maya. Written explicitly for the Maya novice, the easy-to-grasp text offers a practical and fun approach to learning Maya's core features. Clear-cut, engaging lessons let you try out these features using working files provided on the CD. You'll also find an abundance of instructional and inspirational art on the CD and full-color insert.
Enter a New Dimension
- Get a solid grasp of the core Maya and 3D
- Learn to navigate the new Maya 6 interface
- Experiment with Maya modeling
- Explore the basics of NURBS, polygons, and subdivision surfaces
- Discover the nuances of shading and texturing
- Try your hand at animation
- Get a feel for Maya lighting, rendering, and dynamics
- Find out how to use Maya and Photoshop in unison
Note: CD-ROM/DVD and other supplementary materials are not included as part of eBook file.
Chapter 1: Introduction to Computer Graphics and 3D.
Chapter 2: The Maya Interface.
Chapter 3: Your First Maya Animation.
Chapter 4: Modeling with NURBS.
Chapter 5: Modeling with Polygons.
Chapter 6: Further Modeling Topics.
Chapter 7: Maya Shading and Texturing.
Chapter 8: Introduction to Animation.
Chapter 9: Further Animation Practices.
Chapter 10: Maya Lighting.
Chapter 11: Maya Rendering.
Chapter 12: Maya Dynamics.

subset: commoncrawl


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I think money is one of the big problems, you know? Of course money is not bad in itself, but as the old song says, Money makes the world go round. This is not good. Ufology is also an industry and it's the
market that makes the rules.
Imagine an individual who becomes interested in the UFO phenomenon. He or she reads a lot, and perhaps decides to write a book about UFOs.
The publisher produces books to make money, and there are some ideas that sell more than others.
(Forget about truth, we are talking of making a living through the UFO industry.)
A book of course is like a space that must be filled with words. Graphics will help, and perhaps will give the book some scientific look, but it's not enough. You must write things about UFO, and if you did a good reading with intelligence and honesty, will find only people, humans like you writing about extraterrestrials, aliens, conspiracies, cabals, shadow governments, the Illuminati, etc.
You will also find unreliable or anonymous sources, self-proclaimed contactees, pseudo-science, a touch of religion and New Age.
What you will not find are clear, reliable evidences that the extraterrestrials exist at all.
Here the future "expert" must cross the Rubicon, and decide if she/he will go on with the idea of writing and selling books. If the decision is positive, you are now into the UFO-ET industry with its own rules.
You sold your soul to the market and consequently must write what sells, not what is true.
Just find something new, if your imagination is active and repeat what others wrote before.
Try your hand with extraterrestrials, aliens, conspiracies, cabals, shadow governments, the Illuminati, anonymous sources, self-proclaimed contactees, pseudo-science, a touch of religion and New Age and why not some abductions narrative.
If you are honest at least with yourself, you will recognize that your texts are fiction, not fact.
Of course, given that you are under the marketing rules, your hypothetical readers must not know that they are reading imaginary tales and invented stories.


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By my definition, caloricly free (or um on sale) is a food that takes work to get, so you burn all the calories (or at least some) in the process of getting it.
My favorite way to do this is to walk to subway on my lunch hour.
A 6 inch veggie sub, with no cheese and only mustard as a condiment (Since mayo= yuck anyway) is 230 calories.
I have to walk about 13 minutes to get to Subway, so I round down to 25 minutes for calories. 168
That burns 168 calories, so my lunch only "costs" 62 calories.
That isn't bad! Throw in a diet coke, and some sunshine and it is a pretty good lunch!
Another great way to get a calorie "discount" is to go on a picnic over the weekend. For me, the weekend is a dangerous time, because I have less of a schedule, and boredom eating is a huge pitfall. So packing a picnic lunch and hiking it to a nice spot to eat is a great way to lower that calorie count.
Especially if you have a craving you just HAVE to satiate, walk or run or bike to wherever you have to go to satisfy that craving!


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Holding a garage sale is a traditional springtime way of uncluttering a home and making a little pocket money. But if you itemize your taxes, you're probably better off ditching the cardboard signs and donating your household goods to charity.
The same law that makes it a bad financial deal to donate certain items, such as cars, makes it a much better deal to donate your old clothes, knickknacks and china. To understand why, you have to understand how the tax law works.
The Internal Revenue Service allows taxpayers who itemize to write off the fair market value of donated goods. Fair market value means the price a willing buyer would pay a willing seller if neither were under pressure to sell or buy.
That makes donating a car a bum deal in strictly financial terms, because the donor cannot deduct more than the car would bring on the open market. The value of the deduction is further limited by the taxpayer's bracket; a car that could be sold for $1,200 brings a tax break worth about $405 for someone in the 28% federal and 8% state brackets. The car owner would be much better off financially just selling the car and pocketing the money.


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After a long day at the conference we decided to go for a little break in Lincoln Park, a neat neighbourhood North-West of downtown Chicago. The buildings are just beautiful and we discovered this great shop with custom-made bags and purses. You lick the style, you pick the fabric and the trim and they sew it. Just amazing! And another shop had these amazing birds. So well done.
Tuesday, June 8, 2010
A little break
Posted by Karen at 12:45 AM
1 comments:
- Leslie Jane Moran said...
Yet another reason to return to Chicago. I really love that city. There is a possibility that if my daughter were to return to North America it might be Chicago. All the more reason to enjoy it. Travel safely.
- June 8, 2010 at 9:17 AM
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text:
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Today is the start of READ AN E-BOOK WEEK, a celebration of reading GREEN.
Why e-books, you ask?
* They're green. It takes 12 trees to produce a ton of paper - and only 5% is recycled, according to environmental notes on the Read an E-Book Week website.
* They take up less space. The Kindle and Sony E-book Reader let you store hundreds of books. Think of the savings in money on textbooks (and less strain on students' backs!)
* Less eye-strain? While not everyone likes to read electronically, you can adjust the text size and font. A bonus for older readers.
* Cost. E-books are cheaper.
Will they replace print books? I doubt it. Books are still something that no one wants to see disappear. But e-books are a good option.
While not everyone likes to read on a computer or other device, I think young readers who grew up with computers think of it as "normal." They're used to reading online and using computers in school. Many writers are used to reading on the computer, also. I know I don't mind reading stories on my computer and think an e-book reader itself would be neat.
Hopefully e-book readers will come down even more in price as popularity increases so that they will appeal to more people and pocketbooks.
** Do you Kindle? Read Searching For A Starry Night on Kindle.
** E-book: Read THE WITCH TREE at Fictionwise - only $1!
All Jimmy Grayson wanted was a place where he could sit on his porch and listen to ball games. What he found was a veritable hell on earth, ruled by a plague so vicious it threatened his very existence. Soon Jimmy is tormented by his own obsession to destroy those that torture him. Where will it all end? [Fast & Freaky Fiction Writing Contest Winner]


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He found three such ladies in a local lounge: a blonde, a brunette, and a redhead.
To the blonde he said, "I am the President of the United States. How much would it cost me to spend some time with you?" The blonde replied, "Two hundred dollars."
To the brunette he posed the same question, and she replied, "One hundred dollars."
He then asked the redhead and posed the same question.
She most eloquently replied, "Mr. President, if you can raise my skirt as high as my taxes, get my panties as low as my wages, get that thing of yours as hard as the times, keep it up as long as it takes to get a live person at a government office,
keep me warmer than my apartment, and screw me in private the way you do in public, then believe me, Mr. President, it ain't gonna cost you a cent."
Thanks to Eva for sending this along
House of Bush, House of Saud
Craig Unger


text:
Harry Hillaker, state climatologist with the Iowa Department of Agriculture and Land Stewardship, has released a preliminary summary of the weather for June and the first half of 2008.
The full report is below, but it shows that 2008 has had the wettest first six months of any year among 136 years of records. The statewide average precipitation was 24.30 inches. The previous record was 1951 when Iowa received 23.55 inches.
A map of the precipitation surplus in each county is available on the department's Web site at www.IowaAgriculture.gov.
June 2008 was second-wettest in 136 years
The preliminary June 2008 statewide average precipitation total is 8.86 inches for June. However, there are numerous locations across Iowa that recorded more than one foot of rain in June. The greatest preliminary totals are 15.13 inches at Dorchester in far northeast Iowa and 15.05 inches at Massena in the southwest.
This ranks as the second wettest June among 136 years of records. Only June 1947 was wetter at 10.33 inches. This is the fifth top four finish among the monthly rankings since last August. August 2007 was the wettest August on record, October 2007 ranked 4th wettest among Octobers and December 2007 ranked second wettest among Decembers. April 2008 preliminarily ranks second wettest April.
Iowa Ag Secretary Bill Northey made this statement regarding the weather summary: "Everyone knows intuitively that the rain and severe weather we have received so far this year is unprecedented, but these numbers show it with even more clarity. Iowans have responded heroically to the challenges that have come upon our state, now let's hope the weather becomes more agreeable."
From Harry Hillaker, State Climatologist
General Summary: June temperatures averaged 69.7º or 0.1º below normal while precipitation totaled 8.86 inches or 4.22 inches above normal. This ranks as the 2nd wettest and 66th warmest June among 136 years of state records. Only five calendar months have been wetter since statewide averages were first calculated in 1873: July 1993 with 10.50 inches; June 1947 (10.33); August 2007 (9.78); September 1926 (9.65) and September 1965 (9.65).
Temperatures: Iowa recorded an exceptionally small range of temperatures during June. Daytime highs reached into the 90's on only three dates (7th, 8th and 25th) with a statewide maximum of 92º recorded on the 7th at Onawa and Little Sioux. A lower June maximum temperature has not been recorded since 1928. Meanwhile the month's lowest temperatures were 45º readings at Cresco on the 2nd and at Chariton and Cresco on the 17th.
A higher June minimum temperature has not been recorded since 1932. The overall monthly range in extreme temperatures was only 47º, the smallest June temperature range on record (previous record was a 51º range in 1932, from 48º to 99º). The first half of June averaged 2.1º warmer than normal and it appeared that Iowa would break its string of six consecutive colder than normal months. However, the second half of the month averaged 2.2º cooler than normal, allowing the cold weather streak to extend to seven consecutive months.
Precipitation: Iowa endured an exceptionally wet period from May 29 through June 12 when a statewide average of 8.99 inches of rain fell (normal for the period is 2.45 inches). Daily statewide average rain statistics are not available very far back in time but it is doubtful that a larger amount of rain has been recorded in Iowa in only 15 days.
Record flooding occurred along the entire length of the Cedar River, the Iowa River below Marshalltown, the Mississippi River along Louisa and Des Moines counties and a portion of the Des Moines River between Fort Dodge and Des Moines. Many other smaller rivers and streams also recorded major or record flooding. The most exceptional flooding occurred at Cedar Rapids where the Cedar River crested on June 13 at 19.12 feet above flood stage and 11.12 feet higher than the previous record crests recorded in 1929 and 1851.
Monthly precipitation totals reported thus far vary from 3.35 inches at Sioux City (0.26 inches below normal) to 15.05 inches at Massena and 15.13 inches at Dorchester (10.42 inches above normal). It is expected that higher totals occurred but have yet to be reported.
Severe Weather: Flooding was obviously the primary severe weather element of the month. However, other forms of severe weather were very frequent. A tornado resulted in four fatalities at a Boy Scout camp near Little Sioux on the evening of the 11th. Iowa has now recorded the most tornado related fatalities (12) since 1968. Non-flood related severe weather was reported from 97 of Iowa's 99 counties during June (Audubon and Pocahontas were the exceptions). Severe storms were reported somewhere in Iowa on 21 days during the month with Benton County alone reporting severe weather on ten dates.
Outlook: The latest National Weather Service 30-day outlook favors cooler-than- normal weather for Iowa during July with near normal precipitation. Normal July precipitation is 4.25 inches. If this amount is realized this would be Iowa's driest month since March. Localized downpours are almost a given in Iowa during the summer months. Thus it is likely that flash flooding will occur somewhere in the state. May and June are typically Iowa's most active months for severe thunderstorms. July is still part of Iowa's severe weather season but the month usually brings about one-half the amount of severe storms as May or June.
First One-Half of 2008: The first six months of 2008 were the wettest recorded since statewide records began in 1873. The statewide average precipitation was 24.30 inches or 7.96 inches above normal. The previous wettest January through June period came in 1951 with 23.55 inches of precipitation. Meanwhile, Iowa also recorded the coolest start to the year since 1982. Statewide temperatures have averaged 39.8º or 3.0º below normal. This ranks as the 17th coolest January through June period among 136 years of state records. The temperature has failed to exceed 92º anywhere in Iowa so far this year. This is Iowa's lowest year-to-date maximum temperature since 1877 (also 92º that year).
Factors Leading to the Historic Flooding of 2008: As in 1993, there have been several factors that have contributed to the severe flooding in 2008. First, the state was already saturated with moisture before the year even started. Last year was Iowa's fourth wettest year among 135 years of state records. Second, this past winter was unusually cold and wet. Record or near-record snowfall was reported from parts of eastern Iowa while overall Iowa recorded its 21st coldest and 8th wettest winter among 135 years of data.
Next, the spring was also unusually cool and wet, ranking 29th coldest and 12th wettest spring among 136 years of data. The lower temperatures are significant in that they result in lower evaporation rates, thus slowing the rate of drying. The magnitude of the rains in the May 29 to June 12 period were such that very severe flooding would have resulted anyway, but these antecedent conditions definitely made things worse. Virtually the same combination of factors were present in 1993 as well.


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Scientists Say that Greenhouse Emissions Pose Serious ThreatBy Gary Lee
The Washington Post
Emissions of carbon dioxide and other "greenhouse gases" pose a serious threat to the world's climate and should be urgently addressed by governments and industries around the world, a panel of leading scientists warned Thursday.
The conclusion, the centerpiece of a new report by the International Commission on Climate Change, refutes recent scientific reports questioning whether industrial gas emissions are contributing to gradual warming of the Earth's atmosphere.
The IPCC, a United Nations-sponsored group of researchers, is considered a leading authority on the warming issue. "Their conclusions strengthen the view that climate change is a major problem," said Michael Oppenheimer, a global warming expert at the Environmental Defense Fund.
The IPCC report, released in the Netherlands, found that in order to stabilize concentrations of carbon dioxide in the atmosphere at twice current levels, emissions would have to be cut significantly below 1990 levels. Carbon dioxide accounts for about 60 percent of greenhouse gas emissions.
The report also said that methane - which is released from garbage dumps and gaspipe leaks as well as the digestive processes of cattle and accounts for 20 percent of greenhouse gases - is a more significant cause of warming than previously believed.
Worldwide emissions of carbon dioxide and methane slowed between 1991 and 1993, but began to rise again in mid-1993, the study said.
In the 1992 Climate Change Convention, signed by 160 countries in Rio de Janeiro (and by the United States later), industrial nations agreed to roll back their emissions to 1990 levels by the year 2000. Few countries are likely to achieve that target, however, many warming experts have warned. Signatories of the treaty are due to meet in March 1995 in Berlin to consider whether further steps should be taken to reduce gas emissions.
"The report emphasizes a general sense that more has to be done to combat global warming," said Alden Meyer, a climate change expert at the Union of Concerned Scientists.


text:
Drying time: Fast
Overall impression: Great collection with fantastic shimmers. I love the way Kiko added shimmers that complimented the polishes perfectly.
Very nice collection! I love how they are all shimmery! Gorgeous :-)ReplyDelete
Kiko makes some really nice, shimmery collections in good colours. Thank you! :)Delete
They're gorgeous all of them, but my favourite is #472 Tasty Grapes...;-)
Tasty Grapes is a really nice purple, so I totally understand why :)Delete
Gosh they are pretty! I love those fruity names :)ReplyDelete
Thank you :) I love them too :)Delete
Juicy Pitaya is my absolute nr 1 :) Then go all the blues. Pretty collection.ReplyDelete
It's good to hear that you like it too. I think this is a pretty cool collection :)Delete
Juicy Pitaya is heading my way in a swap, but I really like Delicious Mango and Luxurious Indigo too!ReplyDelete
Of course you've made sure to get the pink :D I'm not surprised :)Delete
This is a wonderful collection! The orange one is my favorite.ReplyDelete
I am in love with the orange too, it's really great :)Delete
These are all super pretty! Not a single dud :P And I agree I think Tropical Blue is my fav out of the bunch!ReplyDelete
Kiko should get more blog-love for sure. It's such a cool brand :)Delete
Wow. They're more pretty than I thought. Really cool and dense colors!ReplyDelete
I agree :) It's an impressive collection!Delete
Amazing swatches!ReplyDelete
Thank you so much <3Delete
Wow, they are all beautiful! Delicious Mango, Juicy Pitaya, and Tropical Blue all caught my eye for their brightness and intensity. :)
~ Yun
I'm pleased to hear that you like them :)Delete


text:
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cadavis0609 wrote:Yes, orchard is backed by HSBC. Its their sub-prime branch.Thats why I'm considering closing it for the cashback card.


text: Advocacy, Bicycle, Events, Mt. Bike If She Can Do It The premiere of If She Can Do It is in Seattle this NEXT Thursday (11/15) at St. Andrews Bar and Grill. Come out and support women on mountain bikes. Check the Facebook invite HERE mountain bike seattle sugar showdown women


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my name is Mickey, a girl from the faraway land of Thailand. I came to Canada alone with… well, we would call it my "courage heart" in Thai – I'm not sure of the best way to put it in English. I'm a former writer and now currently doing my higher education in the Master of Communication program. They say that you have to live in the real world – don't live so much of your life in a dream. Unfortunately, I don't believe that. I know I'm a dreamer, and the limit of those dreams is infinity. I came to Canada with a number of projects in my head. I know each of them is not easy, and they will all take time. Just so. Time is testing me as to how many projects I can make into reality. You are not wrong to be a dreamer like me. Listen to your heart, do your best!
Good luck everyone
Mickey (Parujee Akarasewi)


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Google Inc.'s decision to remove some search results to a British Broadcasting Corp. 2007 article about Merrill Lynch & Co. has drawn criticism from the U.K. state-funded media company.
Google alerted BBC Economics Editor Robert Peston that it would no longer show certain search outcomes linking to his post entitled "Merrill's mess," Peston said on his BBC blog yesterday. The decision followed a May ruling by the European Court of Justice that allows members of the public to request "inadequate, irrelevant, no longer relevant, or excessive" data be deleted from Google searches.
"We're surprised that this is the outcome of the ECJ ruling and concerned at the implications of the removal from search of this type of material," the BBC said in an e-mailed statement to Bloomberg News.
Google didn't tell Peston who requested the removal, he said in his blog. Because the item can still be found on Google using some other combinations of word searches, the implication is that the request may have come from a commentator, he wrote.
"We've recently started taking action on the removals request," Mountain View, California-based Google said in a statement. "It's a new and evolving process for us and we'll continue to listen to feedback and we'll also work with data protection authorities and others as we comply with the ruling."
The BBC story was critical of Merrill Lynch, saying the investment bank was acting as a risk taker rather than an agent or broker. Merrill's board, in negotiating Chairman Stan O'Neal's departure, was trying to "preserve the integrity of a giant, money-making collective," according to the blog, dated Oct. 29, 2007.
Victoria Garrod, a London-based spokeswoman for Bank of America Corp., which bought Merrill Lynch in 2009, had no immediate comment when reached by phone. A representative for O'Neal couldn't immediately be reached for comment.
Since the May 13 court verdict, Google has started offering an online tool to allow people to ask for search results to be redacted. The right-to-be-forgotten ruling was a surprise for Google and other companies already facing greater scrutiny over privacy practices in the 28-nation European Union.
Google received 70,000 requests for removal of 267,500 URLs between May 29 and June 30, according to an e-mailed statement today with the latest data. The countries that made the most requests were France, with 47,927, and Germany, with 47,014, according to the statement.
"The compliance burden on Google is huge and it's ballooning, particularly with the recent publicity," said David Copping, a partner at London-based law firm Farrer & Co. "How Google will deal with the huge volume of requests, when each is so complicated, is very difficult and each case has to be assessed on its merits."
At issue is the fact the EU cast a wide net in terms of what a person can have removed from search results, he said. The information doesn't have to be untrue to be erased, he said.
"Faced with liability it seems Google will err on the side of caution and take things down; that's traditionally been approach of big tech companies," Copping said.


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When you value what you have, you make what you have more valuable. When you care about what you're doing, you make what you're doing much more effective.
Give the best of yourself to the moment, and the moment becomes filled with great treasure. Be generous to others with your time and attention, and you'll find yourself among delightful companions.
Life is largely what you give it. Offer yourself sincerely and abundantly, and that true abundance will be reflected in the world you experience.
If you proffer complaints, you'll receive much to complain about. When you give love, there will be much to love.
Improve yourself, your actions, your outlook, and your world improves. Be genuinely useful, and you'll have much more with which to work.
What flows out from you surely, eventually and in greater measure flows back to you. Give your very best, and it comes back even better.
-- Ralph Marston
Copyright (c) 2013 Ralph S. Marston, Jr. From The Daily Motivator at http://greatday.com where you will find an archive of more than 4,500 positive messages plus books, CDs, motivational videos and more. Permission is given to post online only if this entire notice is included.
Thursday, January 17, 2013
Give the best
Posted by Ralph Marston at 12:01 AM


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I make a little apperance on my boy Tinie Tempah's video diary series 'Milk and 2 Sugars'. It is just a quick video of a day through the eyes of Tinie Tempah, one of the best up and coming MC's in the country, no arguments, he is dope. So check out his videos and his blog, and check me, Tinie, Hattie Collins and Bashy doing interviews for Casio G-Shock in their Carnaby Street store.
Saturday, 6 June 2009
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text:
December 27, 2009
A recent experience on the bleeding edge of digital publishing made me realize that my business model is more akin to Gutenberg's and Newbery's than to that of the international conglomerates that dominate the industry in these early days of the 21st century. This will be the first of several posts on various aspects of new/old publishing.
I spent much of the last few days fixing some book files that I discovered were badly broken after having them go live on Amazon and elsewhere. In one file the capital letters were dropped about a third of the time. In the other, the entire book was set in italic. These things happen because the conversion process from p- to e-books is neither exact or standardized. Because there are a great many more e-readers being used now than there were just a few days ago, I felt it was important to correct the files before too many people downloaded them. I'm not an expert or a geek when it comes to this stuff, so the learning curve is vertical for me. Using InDesign, Dreamweaver, Adobe GoLive, PDFXML Inspector, Adobe Digital Editions, Calibre, and two pieces of hardware—a Kindle DX and a nook—to proofread, I dug around in pages and pages of XHTML source code for hours. I discovered that a single keystroke can wreak havoc on how a text displays. I discovered the key to the kingdom in the CSS (Cascading Style Sheet) files and was able to fix the files. Eventually I was able to generate new .pdf, .epub, .mobi, .lit, .rtf, .pdb, and .asc4 files, and re-upload them to their various repositories. Then I called it a day.
This effort reminds me strongly of my experiences 30-odd years ago handsetting lead type from trays using a type stick. Each font and point size of type was different. The letters were all reversed, i.e. mirror images, because the process was direct transfer, and kerning and work-spacing a line involved inserting thin slivers of metal—and, occasionally, a piece of paper matchstick—into the tray to justify each line of type. Nowadays this level of attention is called "granular". Back then it was just painstaking. Looking for a single keystroke in a page of HTML code is very much the same. Working at this level of granularity puts you into a book in a way that has long been lost, especially if you are also the editor and publisher of the book.
The file in which the capital letters were lost was The Mark of the Horse Lord by Rosemary Sutcliff. The book was orginally published in the US by Henry Z. Walck in 1965. I read it then—I was fifteen years old—and it changed my life. It depicted a model of heroism, loyalty, and sacrifice that inspired and thrilled me. I went on to read almost everything Rosemary Sutcliff wrote and, to this day, I consider her the best writer of historical fiction I've ever read. Many years later, when I was the publisher at Farrar, Straus and Giroux, I was able to republish many of Sutcliff's historical novels, most notably the Legionnaire's Trilogy, and, I was able to publish The Shining Company, Sutcliff's last book. In 1985 I personally collected, on her behalf, the Phoenix Award, given to The Mark of the Horse Lord by the Children's Literature Association. The book didn't become available for me to publish until 2006, when I brought it out in paperback under the Front Street imprint. Now, it pleases me immensely to be publishing the first digital edition under the namelos imprint. These last few days, while many people were opening presents, eating wonderful things and, generally, kicking back, I buried myself in the source code, i.e. the words, of a story that has held me in thrall for almost 45 years, reading it very, very closely, comparing it word for word to my copy of the first Walck edition, to make sure I got it right. Who would have thought that the perils of publishing ebooks would bring me back to the core of story that I find so immensely satisfying? What a gift!
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Pick up the pieces,
Throw them away, say amen,
Because like Humpty Dumpty,
I can't be put back together again.
Weldon Kees,
from his song "Pick Up The Pieces"
Weldon Kees Discovers That God Is A Chicano
As Weldon Kees jumped off the giant bridge
back home a half-consumed bottle of milk
occupied a chipped and lonely fridge,
the orange paint of the colossus
resembled that of the California sun.
Weldon thought the water would feel like molasses.
On his way down he was surprised to see
dead souls going up
still wet and blue and third degree.
He put his head between his legs
and kissed his butt goodbye.
Sometimes the dog of death sits up and begs.
Yet, Weldon had no time at all
to think about his poetry
busy as he was imagining St. Paul,
but when he got there God himself was at the gate
dressed in flowery Bermuda shorts
and he was infuscate.


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After taking them to Riverwest, I continued on to show them a few highlights of the area, including Fuel Cafe, Walmart, Culver's, and Mike Crivello's Camera Center. We walked to each location ending at the Union where students shuttled back to Riverview.
The ultimate goal of this event, which I believe was met, was to introduce residents to the area they have access to and familiarize them to Milwaukee. I wanted to show that it isn't really that difficult to navigate the city and most everything you would need is a feasible walk away. Furthermore, I wanted to encourage group travel to locations outside of the Residence Halls not only for safety but also for community bonding as well. We all learned a bit about each other that we never knew before simply by taking a walk together.


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25-10-2006 05:43:11
i wondered if anyone could shed any light on my situation as I feel I have hit a real stumbling block. I met and fell in love with the most wonderful man about 18 months ago. We were deeply in love, and moved in together very quickly. Neither of us had felt such a connection and love for another person before, but the relationship had its bad times because of the baggage that i felt I had brought into the relationship. As a result he left me just over two months ago, and we both feel as though our worlds have fallen apart. ALthough he says that he still loves me, he feels as though we aren't meant to be together. Since the breakup I have discovered Wayne's writings and undergone a renewal of my spiritual faith. As such I have profoundly realised that if I could have let go of the anxieties and worries that were informed by my previous relationships then we wouldn't be in the situation we now find ourselves in. my stumbling block? that i discovered all this too late... how can I get over the regret I feel that I couldn't have been the way I now want to live and live, when I was with him? I feel as though it is stopping me from moving forward. I want to be able to communicate this to him, but nothing whatsoever has an effect. He has shut himself down from me completely.


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Emma joined Bidwells in January 2014 having graduated from Writtle School of Design. During her time in practice Emma has worked as part of multi-disciplinary teams providing support on projects throughout all RIBA stages from inception to completion.
Emma's project experience ranges from urban regeneration and public realm work, to new housing schemes, garden design and environmental projects.
BSc Landscape Architecture
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Went with my husband to see Looper at the Odeon last night. Had been really looking forward to it as it was advertised as this years Matrix and we were not disappointed. Joseph Gordon-Levitt (Premium Rush, Inception) stars as Joe, a looper whose job it is to kill people sent back through time blindfolded and and tied up by the mob from 2072. The mob is run by a man known as the Rainmaker, who decides to start calling in the loops, i.e. the younger selves having to kill their older selves. Bruce Willis (Die Hard, The Sixth Sense) plays Old Joe who is sent back to 'close the loop' only for him to escape and cause the mob to call out hits on both of them.
This is a fantastic film both in plot and acting. Whoever thought of the scene where the younger looper is used to bring the older looper back in is genius, terrible but genius. Joseph Gordon-Levitt is excellent and really captures Bruce Willis, though his make-up does add an other-worldly quality to the film that underlines the violence and fear that pervades throughout. Emily Blunt (The Adjustment Bureau, The Five-Year Engagement) plays the mother of the young 'rainmaker' Cyd (Pierce Gagnon - The Crazies, One Tree Hill) who Joe will have to protect from his older self. I have to say, I have not seen a scarier child actor since Damien from Omen and I expect great things from this young man. I knew there was something not right about the child and even though there had been nods to TK, I wasn't expecting what happens when the loopers finally catch up with him.
This is a film that will leave you guessing until the end and really makes you work to keep up with the fantastic plotting. This is a fast-paced thriller that made me wonder why it is only rated as a 15.
TAGLINE: Hunted by your future. Haunted by your past. 10/10


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"Writing well means never having to say, 'I guess you had to be there.'" Jef Mallett
I graduated from Huntington University in May 2013 with a Bachelor of Arts in journalism and history and a minor in non-western history. I currently work at Good News Magazine in The Woodlands, Texas, as an Editorial Assistant. I edit and write content, work with freelance writers and manage social media.
Prior to graduating, I served as the editor-in-chief for HU's student newspaper, the Huntingtonian. In 2013, the Huntingtonian was awarded First Place with Special Merit by the American Scholastic Press Association. My Huntingtonian articles can be viewed on my portfolio.
My internships included working in the editorial department at the publishing company Our Sunday Visitor. I participated in planning, compiling and editing OSV's national newsweekly. I also wrote articles for the newsweekly, which you can find at my portfolio (jessiisblogging.wordpress.com).
I also interned at STAR 88.3, a Christian radio station located in Fort Wayne, Ind. At STAR, I found information for the morning show, wrote web updates and managed volunteers at concerts. Prior to this, I was an intern at the Tallahassee Democrat in Tallahassee, Fla. I edited and wrote articles for the Northeast and Eastside Chronicles, and reported on and photographed an event for the Democrat.
I am competent in Adobe InDesign, InCopy, Photoshop and Audition. I also experiment in photography and shoot with a Canon Rebel. I enjoy traveling and have visited 14 countries. In my free time, I enjoy running, swimming, playing soccer, volunteering, doing missions work and spending time with my friends and family.


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Welp, transfer calls were this week……………..Audios Spartanburg! I'm pretty sure I'm destined to be the most transferred missionary in the SCCM. I was talking to one of the other sisters, who's going home this transfer, and she's only had 4 areas! Ever! And believe it or not…. that's a normal thing. :) I'm really excited for the new challenge though J should be an exciting week!
This transfer FLEW by. I'm almost at my ½ way point?!? Whaa?!?! That is NOT okay with me. weirdest. thing. ever...... who knew missions went so fast?!? I had my bi- transfer interview with president this last week, and he looked at my record and said "wow. Before you know it, you'll be going home!"
Thanks President..... :P
So, yesterday was my last Sunday in Spartanburg. I was sitting in 1st ward sacrament, and I hadn't told anyone I was leaving yet, when bishop stands up and announces that he had forgotten to call one of his sacrament speakers, so he asked all 3 of us sister missionaries, from the pulpit, to speak in sacrament. I hear this kind of thing happens often, but… it was the first time speaking in sacrament since I've been on a mission. I actually kind of enjoyed it. I got to share a scripture with the congregation, and bear a simple testimony. It was cool to see the people I'd grown to love in the congregation, including Jeffery. I think I've written a little bit about Jeffery, but It really hit me as I was sitting on the stand that he was the reason I was sent to Spartanburg. If you look at the numbers, the key indicators I've reported these last two transfers, it's not too terribly impressive. We've struggled for people to teach up here. But….. I was so blessed to be a part of Jeffery's life, in rescuing him and bringing him back into the gospel. He had been to church twice, gotten baptized, and then never came back. When we found him, he was a proud member of 1st Baptist of Spartanburg… but as we shared our testimonies with him, and pieces of the book of Mormon, he grew. He changed. And he came back. The Lord really, really blessed me with that.
This week, we had exchanges with Sister Baker. I love going on exchanges with new trainees.... it's one of my favorite things. She has so much MTC fire, and just loves being a missionary. We got the opportunity to teach a lot of lessons with her, and her teaching really impressed me. She really knows how to testify with the spirit. We also got to teach a really cool lesson to Te'arra and Domonique. They felt the spirit and asked us if we could teach their deployed sister over skype, and asked us to come to their Thanksgiving dinner to meet all the rest of their family. Awesome J I can't wait to see Sister Stout at MLC and find out how it goes J
Bryndee, Sister Baker, and Sister McNeece.
So, we had a bit of a scare this week. Our investigator, Wanda (who has a lot of health problems) had dropped off the face of the earth for a few weeks. We finally just stuck a note in her door, and asked her to contact us. A few weeks later, it was still there. Nobody had gone in or out. We were seriously scared that she had died in there……. So we had Bro. Holstein, an undercover cop in the 2nd ward, to go and do a 'welfare check' on her (apparently, that's an actual thing that cops do… who knew?) Good news! She's alive and kickin'! J we're eager to start teaching her again.
So, shortish letter this week, but that's okay. Life is superb, I love being a missionary, and I don't ever want it to end!!!
Ya'll have a blessed week!
Sister Derrick
Happy Birthday Sister McNeece
Sister Stout, The Birthday Girl, and Bryndee.
Bryndee and Sister Stout got up early to decorate for Sister McNeece's Birthday.
Silly girls! Sister McNeece, Bryndee and Sister Stout
Burrrrrrrr it's cold outside!


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Interested in notching up your diet and health? Try fermenting foods, Friendly microbes that can supercharge your food and your health, naturally. I sell milk kefir grains, sourdough starter flakes, kombucha scobys, dairy strainer cloths and Prills for raising tap water's ph. Please email me with questions....... at....firstname.lastname@example.com
Friday, July 30, 2010
Watermelon Juice for Kidney Flush
Isn't that a beautiful mess? I just love kitchen still lifes. A few weeks ago, I got results back of my annual blood test. I take bio-identical hormones, and blood tests are essential for annalyzation and prescription of these marvelous medications. Besides all the hormone readings, I get a lipid panel and glucose reading and it also has some other test numbers like the function of kidneys. Kidneys produce this protein ,called creatinine that is washed out with wastes. If it accumulates, then kidneys are not doing their job well. My creatinine level has been slowly going up over the last 3 years and this time it was 1.06 which is over the safe level, so Francine told me to do a kidney flush. I "googled" kidney flush and came up with several ways to do it, and watermelon juice and watermelon seed tea were some of the suggestions. The general idea for a kidney flush is to drink a lot of liquid, water and various teas to "flush" the kidneys.
For 2 weeks now I have been drinking a lot of liquid...more than a gallon each day. It has been suggested by health officials that a good way to judge or measure your optimal amount of liquid is to drink half your body weight in ounces. At 140 lbs, that would mean 70 ounces for me. A gallon is 128 ounces and I am averaging 136 ounces a day much more than my ideal amount but this is a 3 week "flush". Watermelon juice has been part of that. I was surprised how good watermelon juice tastes and how refreshing it is. I bought the old fashioned seeded watermelons and put all except rind, in my blender and processed on high speed. In the photo, you can see a strainer that is collected the watermelons seed pieces. I put the strained pieces in a separate container and once a day take about 1/4 cup of it and add 2 cups boiling pure water to get the watermelon seed tea. The juice gets put in the fridge. Some of the other liquids I have been drinking are....
1. lots of pure "prill water" all the liquids listed here and everything we drink is made with this "prill water" ( city tap water processed in glass gallon container with a bag of "precious prills" which are magnesium crystals...check out http://www.life-enthusiast.com/ )
2. celery seed tea
3. my own brewed Kombucha (see previous blog) and water
3. green drink ( prill water and chard and other greens from my little garden processed in blender)
4. Kefir smoothies...thin.....my own cultured kefir from raw milk blended with fresh fruit and watered down.
5. peppermint tea
6. lemon tea
This is a crazy list but I've been drinking this for two weeks. I also ate 3 meals a day, no carbs but fruit, lots of fresh vegetables, maybe one slice of my sourdough bread and meat, eggs and dairy. I didn't eat snacks between meals.... too much liquid. I was really surprised that I could drink that much, but then I am at home and so urinating often wasn't much of a problem either. Couldn't do this during school teaching. Friday, July 29 I went back to Utah Health and Wellness Center ( bio-identical hormones with Francine Weiss) for another blood test to see if all of this worked. I will update when results are back.
Update; Aug. 11, 2010
It worked! just got blood test back and that kidney protein, creatinine, dropped....from 1.06 which is high to .93 ! So, all that drinking worked. I may have overdone it some, I figured that I was drinking on average 136 ounces a day! A gallon is 128. I'm going to drop to about 90-100 ounces a day.
Some other body chemicals also corrected themselves like chloresterols dropped from 251 (high) to 200 (still high but 199 is upper limit). LDL dropped from 179 (high) to 129 (still high). All this by drinking more and........I did make an effort to move more and quicker. I don't belong to gym but walk in the morning with neighbors.
I highly reccomend this Lady and her clinic for bio-identical hormones:
Dr. Francine Weiss
Utah Health and Wellness
Hormonal Alignment Center
386 E. 720 South
Orem, Utah 84058
Tuesday, July 27, 2010
Kombucha; Green tea plus!
7. A fine mesh stainer, stainless steel is Ok.
Fill other clean jars and put in fridge. Separate the mushroom and keep the newer one that grew on top of the starter piece. Keep about 1/3 cup of the Kombucha at the bottom to start another batch. The mushroom or "scooby" can be cut to shape with knife or scissors and the rest throw away. If you want to keep mushrooms, they keep well in a zip lock bag with a little Kombucha liquid. Putting Kombucha in the fridge will slow down the microbes but they will still keep working and you may see in a few days more "floaties" as they prepare to make another mushroom.
I drink about 4-6 ounces a day and I put 2 ounces in my 20 ounce water bottles. My husband when he does consume Kombucha will put it in his pineapple juice in the morning. You can drink it strait or dilute it with water or juice.
In the 2 years I have been making my own Kombucha, I have not been really sick. I have not had the flu or severe colds or sinus infections that have plagued me for many years and I am still teaching public school 9 months of the year around sick kids. I do not use drugs or vacines. I could be wrong, but I believe this tonic has had a powerful effect on my immune system. Others in my neighborhood whom I have given this tonic to, say they feel a boost in energy. One man is recovering his health, devestated by various parasites, viruses and bacteria by using Kombucha and other natural protocols.
Making Kombuch is a fun hobby with healthy benefits. You can get a start from me if you live in the Utah County area and attend one of my fermenting seminars held at Real Foods Market on 800 North, Orem west of State Street. I am scheduled for 2 seminars this fall. Sept. 11 at 1 pm and Nov. 13 1 pm. Or... order online at any one of a number of websites that do this.
Tuesday, July 20, 2010
Lacto-Fermented Sauerkraut; the real thing
You will need...
1 head of cabbage organic or from your garden
1-2 clean, wide-mouth quart jars
3-4 TBS whey from yogurt ( see previous blog about lacto-fermentation)
1 TBS Real Salt or other natural, high mineral salt
chopping board, large knife, meat pounder, spatula to fit quart jars and large plastic or glass bowl
The first step is chopping and it is just messy. If you do this right, cabbage will fly all over and on the floor and counter...everywhere. Don't try to coral it and be tidy, just chop, cut and slice. Don't chop the core, just through it away. Clean up later.
According to Sally Fallon, this making of sauerkraut goes back in time indefinitely and sometimes involved the whole village or family. Lacto-fermented vegetables were a staple in the diets of our ancestors. They didn't realize they were nurturing friendly, tiny, living organisms, they just followed old, handed-down traditions and got foods that tasted great and were very health promoting and would sustain them through the winter.
As you chop and cut, load the bowl and sprinkle about a third of the tablespoon of salt over it. Chop some more, layer the cabbage and salt. Do this until the cabbage is mostly in the bowl. All the salt should be in the cabbage. Pounding the cabbage with the meat pounder will start the juice to flow. With a large spoon scoop the cabbage into the wide-mouth quart jar. Use another tool like a spatula to pound and chop the cabbage further. You want the cabbage to fit very tight in the jar with salty juice submerging it. My black, heavy meat pounder fits the wide-mouth jars so I use that and a spatula to further break down the cabbage.
The cabbage I had today was really big so I was prepared with a second jar. My pounded, salted, chopped, cabbage filled one jar but partially filled another jar. For the lacto-bacillus to work it's magic, it needs to be under the salty water with very little exposure to air and oxygen. Cabbage coming from the garden will naturally have lacto-bacillus bacterium on it even when rinsed with plain water and this cabbage should ferment just fine, but.....to be sure we add the 3-4 tablespoons of whey which have living lacto-bacillus in it. The whey can be added as you are pounding the cabbage in the bowl or in the jar. Bottles should be filled to within 1 inch of the top and then sealed with the rubber lined lid and band.
To "seal" my second, partially filled jar, I found that using a "scooby", or mushroom from my Kombucha does the trick very well. I ferment green tea called Kombucha. (In the above photo, the "scooby" is in the dish on the cutting board. It is a gelatinous material made by the microbes to protect their environment) The synergistic microbes of Kombucha are different from the lacto-bacillius used in fermentation but they seem to be compatible. The "scooby" grows to fit the inside of the jar. I think they feed on the sugars in the cabbage juice. They tolerate the salt as well as the lacto-bacillus.
I'm placing the "scooby" in the partially filled jar then I tighten a lid like the other jar.
These jars will sit at room temperature for 3 days and allow the bacillus to grow, then they will go into cold storage for at least 3 weeks. Label the jars with date.
Lids should be tight otherwise during the 3 day incubation, liquid will seep out. Vegetable ferments can be opened and eaten withing 3 weeks of cold storage and should be completely consumed by 2 months after opening. Unopened cold storage vegetables can be stored for several months I am told but have not let mine go that long. After 3 weeks I cannot wait any longer; they are opened and eaten.
Thursday, July 15, 2010
I started fermenting tea, decaf green tea. It's called Kombucha or mushroom tea. I have been doing this for 2 years and really enjoy it. I believe it has helped, boosted my immune system. Kombucha led me to Sally Fallon's book and I started "pickling" or fermenting vegetables. Sauerkraut was the easiest, next was beets and I have added carrots. Lacto-fermentation with the lacto-bacillus bacteria produces lactic acid which is a food preserver. The metabolism that takes place when the bacteria are consuming vegetable sugars, (or with Kombucha, regular white sugar) also produces enzymes and other bio acids besides, lactic acid, which are incredibly good for human consumption. Vitamins are also produced. Vitamin C is one of them and for this reason ancient mariners and warriors usually packed barrels and barrels of sauerkraut or other preserved and fermented foods.
My husband and I have greatly benefited from these fermented vegetables. But where do you get the friendly bacteria? Well, they are everywhere especially from the earth, the garden produce you bring in has lacto-bacillus all over it. They can be killed by high temperatures (over 116 degrees) or with chemicals. You can also get them from cultured dairy products. Lacto means lactose or milk sugar. Once the lacto-bacillus get started in a culture, milk, chopped cabbage, beets, etc. and conditions are right for them and they reproduce, the bad, spoiling bacteria have no foothold and they dwindle. Lacto-bacillus are very tolerant of salt which also discourages the bad bacteria. The fermenting process does produce some alcohol but with vegetables it is really minuscule. You can use the same bacteria with fruit, but the higher sugar content of fruit produces more alcohol and less lactic acid and that is why I do not ferment fruits. I find that the lactic acid produced satisfies my taste much better than vinegar. I used to consume a lot of pickles but all that vinegar just pulled my entire system down making my more acidic than I needed. Naturally produced lactic acid has the opposite effect. Vinegar now tastes too sharp and I avoid it.
For my vegetable ferments I now use whey from goat milk yogurt. I have found a brand of goat milk yogurt "Drake", from So. Jordan in Salt Lake County) that has very satisfying and sour lactic acid in it and I strain a quart of that every week to get the lacto-bacillus rich whey and that's what I use to ferment a lot of my kitchen products. You can use plain yogurt from cow milk but the "commercially" produced yogurts don't have enough lactic acid for my taste. They do consumer research and find that the general population does not like yogurt or kefir
to be sour tasting so they don't let the bacterium do their "thing" for enough time and then they fill the yogurt with "gums" and other thickening agents and super sweet syrups so the end product doesn't really resemble real yogurt at all.
To strain whey from yogurt you will need a large metal stainer with a bowl big enough to hold it. You will also need a cloth. Some kind of fabric that will hold the milk solids and allow the whey or milk water to drain out. I use a silkscreen fabric, 12xx which is 11x14". Put the fabric into the strainer and pour in the yogurt. Gather the 4 corners together and clip the short edges if needed
I have installed a hook on the underside of a kitchen counter and this is where I hang the safety pin. Put a bowl under the hanging yogurt to collect the whey. 24 hours is enough to separate the whey and the cheese. I love this goat yogurt cheese and serve it with fresh fruit and my homemade jam for breakfast. The cheese and whey are kept in separate containers in the fridge.
Lay the fabric out and scrape the cheese off the cloth. The polyester screen cloth I use washes up very quickly and dries fast and is reusable. I can sell anyone a cloth if they contact me.
The collected goat milk yogurt whey can be used for vegetable ferments, muffins, quick rise breads, soaking cereals, smoothies, salad dressings and more. You are supplementing a high protein, living liquid to your food. Just remember, that if you cook the product or bake it, the bacteria will die, which is OK really if you have given them enough time to deconstruct or digest the sugars or starches present and that alone is beneficial. If you don't heat whey but just add it to a smoothie or salad dressing, you will be getting a very nutritious, probiotic supplement to your food.
Wednesday, July 7, 2010
Wheat or Spelt?
The wheat today, that is so prevalent in our culture, is not the wheat of our ancestors. It has been hybridized many times to get a food grain that was resistant to pests, stood up strait and tall for the harvesters, had higher protein content, thrived on chemical fertilizers and could tolerate poor soil and water conditions. They got what they wanted. Higher crop yield and higher protein content. Third world countries were pleased, American farmers were pleased and the customer got great tasting bread and pastries, pasta etc. (Monsanto now wants to force the American and European farmer and markets to exclusively use their "improved" genetically modified wheat and get even higher crop yields which will give them a huge monopoly...which means money).
The trouble with wheat IS the higher protein content. Lectins are abundant and diverse proteins in grains found in the bran and germ. Gluten is the most notorious. Ancient wheats like kamut, spelt, rye and pre-hybridized wheat, had lectins including gluten but not in the intensity of today's wheat. These newer hybridized lectins are hard, if not impossible to digest. We are hearing more and more about celiac disease and other gastrointestinal problems of which a share of the blame lies with hybridized lectins in wheat.
There is another problem with wheat; it has some really big advantages in the food industry; first, it tastes really good, second, wheat gluten holds ingredients together... it's a "glue" ( a mighty useful property in baked goods) and third, it is relatively cheap and abundant. These advantages made wheat products irresistible to food processors in the 50s and 60s and growing numbers of customers including working women. American cuisine (and culture) dramatically changed with the creation and invention of snack foods, dry breakfast cereals, frozen dinners and other connivance foods. Huge food industries grew out of this and huge profits. Hydrogenated vegetable oil fats like shortening and margarine rose to ascendancy during the same time but that's another story. With huge advertising budgets and more women holding jobs outside of home and less time to grow, buy and cook meals at home, it worked. Fast foods and processed convenience foods found their way into the American diet so deeply and permanently that people today who have to now cut out all wheat products for health reasons, go through a "withdrawal" period that resembles "mourning", before they can begin the road back to health. The same can be said of refined sugar and hydrogenated fats. To make matters worse, the starch of wheat as a complex carbohydrate, is addictive. Ask anyone trying to quit wheat!
Hybridized super proteins and overuse of wheat starch in everything helped create gastrointestinal problems that are epidemic today. It's been a good 60-70 years since scientists started hybridizing wheat and about 40 years of processed food for convenient and fast consumption and we now have a population with varying sensitivities to either the starch of wheat or the lectins of wheat or both. Colitis, crohn's disease, celiac disease, irritated bowel syndrome(IBS) and many others can trace the cause to wheat. If a doctor suspects "food allergies" one of the first things on the list to avoid is wheat....for good reasons. There is talk that celiac disease is genetic and I don't doubt it, but what I have learned from Dr. Peter J. Dadamo, is that we do have some influence through food and life style over our gene manifestations. We can "tone down" certain genes that could spell trouble for us or, "turn up" the volume on other genes that can benefit us. So I believe it is with wheat gluten and other lectins. We can, from generation to generation intensify the sensitives of certain foods to where they become a serious problem. How long now have we been exposed to overabundant and hybridized wheat products? Think of our ancestors and how they used wheat....certainly not the overabundance of our day. Is it any wonder babies and toddlers today are coming into this world with severe allergies and sensitivities?
My personal experience with avoiding wheat products since 2005, has been nothing short of miraculous. So many of my "aging symptoms" disappeared; the greatest one being rheumatoid arthritis. I no longer have stiff, achy knees and knuckles. Yet, my two younger sisters who could not give up wheat in any sustained way, have both had knee replacement surgeries. I realize there are other factors but I am certain that had I not given up wheat, my knees would be about shot now too. Wheat lectins that are not digested, and most are not, get out of the bowel (leaky gut inflammation caused by lectins) and into the blood stream and collect in certain places in the body and cause autoimmune response from the body's defense systems that inflame and attack the lining of the joints. When wheat is absent, so the is autoimmune reaction.
For me, wheat starch is also a problem. My pancreas and other organs just do not want to do the work of breaking down that wheat starch carbohydrate and so it slowly goes through the first stages of digestion, then gets stored as fat. For me, starch equals = stored fat. I don't eat anything with corn or white potatoes either for the same reason. I'm an O blood type and that is typical for us.
Now, I can talk about spelt. It is a "wheat", an ancient wheat originally from the Mediterranean area and now grown here in Montana and other states. It is not hybridized, that I know of, so it has it's difficulties like, being more subject to grain pests, it is not as easy to harvest, and it is more expensive to hull and preserve....but it is easier to digest. It still has gluten but not as much or as intense as today's wheat. It also has starch and that is why even with fermentation, I still eat only small amounts. I promote spelt because of those reasons. Prairie Grain Bread Co. in Salt Lake City, makes a good spelt bread, not fermented, and sold in many stores along the Wasatch Front and I buy that for my husband. We have spelt berries and whole spelt flour in our food storage which I make sourdough bread out of. I do have regular wheat in storage and I won't throw it out. I haven't done this yet, but if I need to use wheat, I would either sprout it then cook it or dry the sprouted berries and then grind them into flour, or use the flour and sour or ferment it. The only good wheat is sprouted or fermented. The same with spelt. All grains should be handled very carefully and soaked or soured before cooking. This comes from Sally Fallon who wrote "Nourishing Traditions" and an article she wrote on the Weston J. Price Foundation website, titled "Be Kind to your Grains, and they will be kind to you". I also have purchased sprouted spelt and wheat flours online from 2 different companies and I have those flours in storage and make my sourdough bread and other baked goods from that.
If a person hasn't yet developed sensitivites for wheat the possibility is just around the corner and can be avoided if diet and life style is changed. If a person has celiac it is probably too late and all wheat should be avoided, however, sourdough bread may be tolerated. I have heard of some celiac persons tolerating a sourdough bread if made at home. It has been promoted that fermenting not only breaks down the carbohydrate starch in wheat flours but the gluten as well.
Friday, July 2, 2010
Sourdough Spelt Bread
1 cup liquid, warm fully risen starter (sponge)
1 cup warm, pure chlorine free water
approx. 3 1/2 to 4 cups flour whole wheat, whole spelt, white wheat, or combinations
1 1/2 tsp Real Salt or other natural, high mineral salt
flour for kneading
Optional; 1 TBS honey or agave and 1 TBS butter or ghee
I have two glass jars in the fridge with sourdough starter in each. I prepared one to give a woman who attended my first fermentation seminar in February, but she never came to get it, so I have two that I try to keep alive by making bread. I look to see which one is slightly darker and that is the one that is the oldest. I have to allow the starter to warm up and expand and grow before making bread. I put the approx. 1 cup liquid starter in a large glass bowl and let it warm up and add 1 cup of warm chlorine free water and 1 cup flour. Today I used 1/2 cup whole spelt flour and 1/2 cup white wheat flour. I stir that around and set it in a warm place. It's July now and air conditioning is on so I heat oven on warm for only 30 seconds and turn it off and place the "sponge" with damp dish towel cover in the oven. I keep checking it every hour to see if it is bubbly and active. It may take anywhere from 2 hours to 24 hours. I got my original starter from Bonnie who lives in Heber Valley and comes to Orem to Real Foods Market a couple times a year with Sourdough starter and Keifer pearls. Starters can be purchased in health food stores in dried form, but it is better to get it from a friend. You can also nurture "wild yeasts" with some patience.
Why sourdough bread? Because it is easier to digest and more nutritious. I used to be a grind-the-wheat-in-your-storage-and-make-bread kind of woman in the 70's and 80's but then had to get back to teaching school (art) and didn't have time for bread making anymore. When I tried making my own whole wheat bread again, I had trouble digesting it. I learned 5 years ago that being a blood type O, wheat, was a number one avoid so I dropped all wheat and starchy foods all together and enjoyed a "renaissance" of health. Living without bread was tough, but I survived and thrived just fine. However, when I started studying and experimenting with soured or fermented foods, I found to my delight that I could eat sourdough bread without the ususal "lead" feeling and immediate constipation. I looked around, researched and tried a lot of different ways of making it and found one that works for me. I love to make bread again but I cannot consume all that I make, so I must give it away or sell it. I make 4 small loaves with this recipe and I freeze the ones I cannot eat. My Husband, Perry, (a blood type B) can digest regular whole spelt bread (Prarie Grain Co. out of SLC and sold in many local stores) without too much problem so he won't eat my sourdough bread. He doesn't like the sour taste although I learned that I can "tone down" the sour by adding 1 tsp of baking soda to the dough during the kneading process. He still won't eat it.
My "sponge" has been in the oven all day and it still won't get all bubbly and active and it doesn't smell yeasty so I just now added just a light sprinkle of dried yeast starter that I bought at Good Earth, health food store in Orem. It says that it is a San Franciso sour yeast. Those who really know this stuff say that every region, city or area has it's own unique yeasts and that purists can tell the difference. Well, I'm not a "purist". I am a novice at this.
If the "sponge" takes off in the next couple hours, my next step is to make bread!
I will remove 1 cup of the "sponge" and return it to the pint, glass jar, label it and return to fridge. With the remaining "sponge" I will add 3 1/2 more cups of flour, in small batches, another cup of warm chlorine free water, in batches, 1 1/2 tsp. Real Salt (natural, full mineral salt), 1 TBS. ghee and 1 TBS. honey or agave. I will mix this all thourghly and warm the oven again, cover it with damp towel and wait another couple hours or over night.
I forgot to take out one cup of the "sponge" to return to glass jar and fridge for next batch. I added 2 cups of the flour, part of the water, the ghee, the agave and the salt then remembered. What to do now? I mixed the dough and poured off one cup and returned it to the fridge. Won't know if this will make a next batch in a few weeks. I labeled it, we'll see. Meanwhile, I added back in the rest of the flour and water and mixed it together and set the bowl back into warm oven with damp towel cover. 4 hours later, the dough doubled and smelled good.
I made another batch of bread today, Tuesday, July 20 and I used that 1 tsp. baking soda option and it turned out really nice...not as sour. Some like the sour taste but for those that don't, use the baking soda. I just found Brock's blog today with great information on yeasts, wild yeasts and the history of sourdough. He does a blog for Deseret News from time to time because his interest is in pioneer foods. He researches old diarys and old cook books and tries out the recipes. I've included his link. http://www.pioneerfoodie.blogspot.com/
Note Aug. 11, 2010
The starter I saved that had some salt, sweetner and ghee in, worked! I just made a batch of bread with it and the yeasts were very much alive and the bread tastes really good. I now use the 1 tsp. soda option in each batch of bread cause it does tone down the sour taste. My bread is a little crumbly which is good because that means the gluten has been deconstructed some by the yeasts. This really is a good recipe!


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Big Things to Happen...
Mike and I are embarking on the adventure of our lifetime together!
Sunday, April 8, 2012
Meghan & Steve visit!!
Last weekend, Meghan & Stevie came to visit PVB!! We had a great weekend!!!
Super busy day at the beach!
We celebrated Meghan's birthday on the beach, followed be a fantastic dinner at North Beach Bistro!
Fun in the sun!
Love him!
Meghan's birthday dinner!
We love Meghan and Steve and can't wait for their wedding in October!! :-)
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Abigail Szymanski
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text:
Have you got two minutes?
It's World Stroke Day…
Did you know it only takes two minutes to have your blood pressure checked?
To mark the day and raise awareness, the Irish Heart Foundation and global healthcare provider Covidien are providing free blood pressure checks around the country today to help raise awareness of the threat of stroke.
Despite being the second leading cause of death worldwide, many people still do not recognise the threat stroke poses or know the warning signs, according to a new public opinion study sponsored by Covidien and the World Stroke Campaign.
And the IHF is concerned that most people are unaware of the risk factors of stroke.
Medical Director Dr Angie Brown says: "High blood pressure often has no symptoms so that a person can feel fine and look fine but on the inside silent damage is happening to blood vessels, which can lead to a stroke. People with uncontrolled high blood pressure are three times more likely to have a stroke or heart attack compared to people with healthy or controlled blood pressure.
Heart experts say you can reduce your risk of stroke with a healthy lifestyle – make sure to reduce high blood pressure, which combined with a healthy weight, being more active and consuming less salt, fatty foods and alcohol should help lower the risk of stroke.
So why not pop along today and get your blood pressure checked? It will only take a couple of minutes and might save your life. Check out your nearest location here.
If you need further information, please visit www.stroke.ie.
You can check out the new Covidien stroke campaign Take 2 … Tell 2 – which focuses on what can be achieved in just two minutes – having every person take two minutes to raise their awareness about stroke and then telling two people about those signs.
We wrote about the signs of stroke recently here.


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Wednesday, October 1, 2008
Running off the Cheddar
The Berlin Marathon at the end of September is a lot like the New York City Marathon at the beginning of November. They're both large, world-class marathons that fortuitously fall on beautiful Sundays in autumn. The big difference in Berlin is that you don't have to get to friggin' Staten Island for the start!
The Berlin Marathon starts and ends right in the heart of the city, in front of the restored Reichstag. Such a convenient location meant that I didn't have to get up until the civilized hour of 7 a.m. for the 9 a.m. start and that I could take mein bananen and me right there by public transportation. No queuing for a bus at 5 a.m. or worrying about bridge closures was involved, only the U-Bahn 2 (yes, U2!) from Senefelderplatz in Mitte to Potsdamer Platz. It was a bit of walk from there to Platz der Republik, the large, grassy area accessible only to the runners, but it was easy. I wish that I had had my camera to take pictures of my fellow runners walking by the rows of evenly spaced trees with leaves that had already turned completely yellow. On the way to the starting area, I went past other runners peeing at the edge of the Tiergarten (I was soon to join them) and the temporary food stalls set up at the finish, just beyond the Brandenburg Gate. I could have gotten myself a chocolate-covered XXL pretzel or a Red Bull & Coke, but decided that pleasure now would mean pain later. The kuerbiskerne mit kase brotchen (a roll with pumpkin seeds and cheese) I ate on the U-bahn was a better, Teutonic bet, even with the very American peanut butter and honey I glooped onto it.
It's a joke with my running team that I show up at the very last minute to our races. This race was no different. I arrived with just over half an hour to spare, but it was enough time to find where to drop off my bag (though I did get into a bit of panic because my section didn't seem to be where it was on the map of the start/finish area), stretch atop the yellow plastic sack that was given to all the runners, courtesy of adidas, keep warm at the start, drink several cups of wasser in my starting area (there are six areas, based on your time and marathon experience; I had been placed in H, the last group, but I officially negotiated my way to the next group), cheer for Haile Gebrselassie from inside the port-a-john when his name was announced, and get a little teary that I was about to run one of the five major marathons.
I think we were the third or fourth group to start. And it was a majestic start--though not quite the Verrazano Bridge--along Strasse des 17 Juni, the major thoroughfare in the Tiergarten, toward the gilded victory column. Not even five minutes into the race, I stopped to pee in the park again. I suppose that takes away some of the majesty. Even though the New York Times reported that the temperature at the start wasn't even 50 degrees, it felt warm in the glow of the morning sun, but there was definitely an autumnal chill in the air. The scar that I got from running into a mailbox on a training run on the Jersey Shore (I am sure I had the right of way!) was raised and pink on my goose-pimpled arm, but soon the paper cuts on my fingers stung with sweat. I got them when my friend Becca here in Berlin accidentally slipped some documents for my German cell phone into my bag and my plump fingers got in the way.
Of course, more typical pains set in, and much too early. Well before the halfway point, the hamstrings in both my legs got super-tight, and I worried that they would cramp later on. What didn't set in were the pains that I was most fearing, the ones in my right knee and Achilles tendon, the ones that had sidelined me for half a year of running and made me cut back my marathon training in the summer. Throughout the first half of the race, I was anxiously expecting the searing pain in my Achilles to return; it had made me yelp out loud during a training run along the East River in early August. But it never came. But I myself inflicted pain on it later, after the marathon, when I took the preventive measure of icing it, but for too long. I gave myself freezer burn!
All this pain is self-inflicted. I don't have to run. I want to, but I don't have to. And if the pain is too great, I can simply stop. Walking past the Memorial to the Murdered Jews of Europe (a name shockingly direct and different from the euphemistic Final Solution that caused it) on the way to the start in the morning and then running by Kaiser-Wilhelm-Gedachtniskirsche, the church bombed during World War II later in the afternoon, put all this into perspective. I would be disappointed if I couldn't complete the marathon, but it certainly wouldn't be the end of the world. There are greater catastrophes. With this in mind, I could do as my teammates urged me to do and just enjoy the experience of running one of the top marathons in the world.
At the halfway point, my hamstrings were tight and I was a bit worried about them, but I was barely huffing and puffing and I felt no other pain. My time was 2.01. If I kept going at this pace, I would finish in just over four hours, which is totally respectable, epecially given my interrupted training, but I knew that I was capable of a faster time on such a flat, forgiving course. I made a decision. I was going to finish under four hours. I told myself, No more walking at the overly crowded water stops. No more talking to friendly Finns. No more peeing behind bushes on the course. Just go! And I did. I got my burly legs in motion and I picked up the pace.
It was an uplifting feeling, and one that I am not sure I had experienced in my other two marathons, to know well into the race that I would finish (unless I had another run-in with a mailbox!). I probably wouldn't have had this confidence if the course had any hills, but it didn't. Initially I thought that the flat course was wasted on me since I was so under-trained and accordingly incapable of a fast time, but in the end I was thankful for it. I knew that once my legs got going, there wasn't much, but a finish line to stop them. From kilometer 24, I counted down the kilometers two at a time, striving to complete the distance in about 11 minutes. If I did that, I was on track for a sub-four-hour marathon. I completed the second 21 kilometers in 1.54, a whopping seven minutes faster than the first 21, and I finished all 42.195 km. in 3.56.49, just 13 seconds slower than my personal record in New York City in 2005. Not bloody bad for someone who lost three weeks of training (out of 16) for a wedding in Montana, an injury, and a fainting spell on the E train in Queens!
My goal wasn't necessarily to finish the marathon in any particular time (though my ultimate goal, I must confess, is to qualify for Boston one day), but to get back into shape. Half a year of not running had taken its toll. I was heavy and slow. At km. 10, I passed Rosa-Luxemburg-Platz, the U2 stop close to where I had stayed in Berlin back in March to celebrate my friend Alec's 40th birthday. It was a hedonistic trip. My belly was never empty and my head was rarely sober. I made a plan then to return to Berlin in the fall for the marathon, as a way to get back in shape after months of indulgence and inactivity. Six months later I had lost several pounds, gained muscle, and found my six-pack abs (well, maybe just a fourpack. I didn't totally give up drinking!). Too bad I am going to lose that four-pack when I start the Cheddar portion of my trip!
For these reasons, Berlin was a happy triumph. I raised my hands with joy and a few tears at the end. I was so proud of myself for finishing and pushing myself during the second half to meet my modest time goal. It was a solitary triumph, however. I had no friends along the route or at the end (Becca had to work that day, cooking brunch for Brangelina and their six kinder). There didn't seem to be any other Americans, either in the crowd or among the runners. But these aren't the days for waving an American flag. It was just the Danes and the rest of the field. I swear, half of Denmark was either running or cheering. I learned later, while waiting for my free massage, that more Danes run the Berlin Marathon than the one in Copenhagen! No one yelled out my name, like they do in New York City, or even commented on my Hellgate singlet. But maybe they feared that with my race number of 6669, I was actually running with the Devil! There were plenty of shout-outs, however, to Wolfgang, Jens, and Bjorn. All this was OK. It was a race for myself, and there was enough of a crowd to keep my energy up and make me feel like a part of something bigger (and very European).
The music and sounds from the spectators along the course were great, except for the guy who made a noise that sounded eerily like an air-raid siren. You don't want to hear that in Berlin! There were an inexplicably large number of samba bands. I love that energetic music and even wasted some of my own precious energy wiggling to it. My favorite music came from a bunch of twentysomethings blaring the menancing industrial sounds of Rammstein from a balcony. Now, that's what I expected in Berlin! I didn't expect, however, Pink Floyd's "Wish You Were Here," in Berlin or anywhere else in a marathon. It's not exactly the most uplifting running song. But the oompa band that followed made up for it.
There were also several 70s bands, including some middle-aged Frauen in neon outfits singing to ABBA. The theme of this marathon was celebrating the 70s and the marathon's 35th anniversary. I thought this was strange since I didn't think that the 70s had ever left Eastern Europe! What I think they should have celebrated instead was the participation of women. I don't think 35 years ago, women were allowed to run in the marathon, and today only 7,429 women finished compared with 28,357 men. I can't get over this. Where are you fellow Frauen?
I've run marathons in only two cities, but I think I can safely say that NYC is the best, even if you don't get free beer and a massage afterwards (and you have to get to Staten Island far too early in the morning), but Berlin is great too. I'd like to run here again when I'm in better shape and to nail the 3.45 that I'm after, a time that would be hard for me in NYC. I am still high from the experience and can sum it up with the words of teammate Fast Phil, Wow. Cool.
6 comments:
- Jessica said...
Congrats Diana! I'm so proud of you and happy for you! I noticed quite quickly how you picked it up the 2nd half and that is an amazing feat after running 13.1miles! Unbelievable! I was also thinking that the lack of hills may have helped your achilles possibly (but not from freezer burn). Great write up, great marathon and I miss you tons already!! Keep blogging, posting on the message board and my facing (I call it my face...)! Lots of love, Jessica
- October 2, 2008 at 9:27 AM
- Yvonne said...
Great job and great write up Diana!
You make me really want to try Berlin one day. But in the meantime, wanna do London with me? That's flat too!
Enjoy the rest of your travels, keep us updated, and bask in the glory of your sub-4 on sub-par training!
We miss you!
- October 2, 2008 at 9:50 AM
- anne said...
Congrats Diana! That's really great. And matched by a terrific write-up. I am very happy to see you blogging again and to vicariously be in Europe with you. More please!
- October 2, 2008 at 11:35 AM
- msdeemc said...
I wish I could have been there on the sidelines as I've been both times in NYC. I nearly teared up myself reading your piece. I'm so proud of you.
- October 2, 2008 at 8:23 PM
- Diana Pittet said...
Yes, Yvonne, I'd love to run London with you! Maybe 2010?
Sorry to make some of you teary. I was hoping for more laughs than tears. What should have made you cry were all my spelling and grammatical mistakes. Yikes!
But thanks for all your kind and supportive words. It means a lot. XO
- October 6, 2008 at 3:47 AM
- Jules said...
Congrats Diana.
I tried to text you from Austin, TX to see how you did - not thinking you may not even be using the same cell # while away.
Great job in Berlin!
- October 12, 2008 at 1:43 PM


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Wednesday, March 28, 2012
One way this place informs my life is the weather. This week, we're back to more seasonable temps with some light precip. So being the fair-weather bike commuter that I am, I am not on two wheels this week. Harsh, cold winds and rain? No thanks, I've been out in that weather on a bike and and it really wasn't enjoyable at all. But the probability of what I consider cycling compatible weather should be on the rise right on through the fall so I do look forward to many days of round trip cycling fun – perhaps stretched out to a training ride from time to time. Just not this week. Some people seem to think that since they wouldn't ride or walk to work everyday due to weather, they can't do it any day. Seems to be too much trouble to decide that morning what mode of transportation to use. (One drawback to switching modes is that one can forget how one came in that day. At another place when I lived closer to school, I did walk home one day only to hear the family: "where's the car." Me: "Oops!".) There are people out there for which it just doesn't occur to them to do something different from what they've always done. For those in that category, a local group offers 'Walk and Roll to Work and School." This year it falls on Earth Day. How convenient! As I tell people, it's not to be the only day you walk or roll to work and school, but it is an excuse for people to try it. Who knows. They might like it. So thanks Building Healthier Communities Coalition and Sault Trails Group for sponsoring this event.
Posted by Gregory Zimmerman at 2:13 PM
2 comments:
I live quite a ways from my workplace, but I started doing a multi-modal commute last year, once I got a folding bike. I really love it because I can choose how far I feel like riding everyday, depending on how far I drive. If I leave a little earlier in the morning, I can get a couple extra miles in on the bike.ReplyDelete
yeah for foldie bike. i have an old one. quite heavy and a bit cumbersome to fold but still a nice part of my expanding bike collection. so do you jump on the bus and hop off when you want to start riding? or vice versa?ReplyDelete
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