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This spectacular cruise journey is rich in World Heritage sites and visits seven countries. An overnight stop in Russia's imperial Capital Saint Petersburg gives you more time to explore this incredible city.
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[Letter from John Patterson Osterhout to Junia Roberts Osterhout, May 7, 1875]
Description: Letter from John Patterson Osterhout to his wife, Junia Roberts Osterhout. He wrote his wife a brief letter to inform her of how he was faring in his travels as a judge. He let her know where he would be headed next so she could send him more letters.
Date: May 7, 1875
Creator: Osterhout, John Patterson
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Trekking in Nepal involved 25 grueling vegan days of rice, lentils, mustard greens, noodles, barley stew, and boiled potatoes (and one glorious night of smoky yak steak and real mashed potatoes from the best darned Sherpani innkeeper in all of Sagarmatha National Park). When my partner and I returned to Kathmandu, we did what Americans do: we ate thin, well-done buff-burgers at the Thamel branch of Neroli's famous Indian burger and ice cream chain. Unfortunately, the water buffalo must have been local, made from the hunks of carcasses sitting out on the street at the nearby butcher's, covered with flies. We both caught vile cases of salmonella. In the 20 years since then, I've eaten maybe ten burgers.
On October 4, the New York Times carried an exhaustive report on a virulent strain of E. coli in American ground beef. (The U-T reprinted a short extract). This type of bacteria comes from cow poop (not flies): most cattle are fattened up standing cheek-by-cud in crowded feedlots, up to their knees in manure. An FDA honcho quoted in the story was doubtful that the usual health procedures used at home (e.g., cooking the meat well-done and washing the chopping board) were sufficient — this strain of E. coli is so evil, it infects even aprons and towels in the same kitchen.
The villain — nearly unavoidable in supermarket ground beef — is mass-processed meat coming from multiple sources, including low-on-the-cow "spare parts" that are most vulnerable to contamination from manure. The parts are all ground together at a mass slaughterhouse/meat processor.
Scarier yet, there's no way consumers can know how thoroughly the mass processors clean their grinders of clinging, germy meat. The FDA is not standing by to inspect the equipment at every slaughterhouse and processor; in fact, as the Times revealed, they are as protective of the meat industry as they are of the public. When my friend Bruce Aidells was starting up as a sausage-maker, he used a fine, ethical local German sausage processor to mix his sausage meats — but for uncured (raw meat) sausages like his chicken-apple breakfast links, he had a smaller, separate grinder on the premises reserved for this use alone.
How To Be Safe(r)
If you regularly eat "burger joint" burgers — well, now you know the risk, even if you choose well done. But if you love burgers, you lower the risks by choosing single-sourced, branded, "free-range," "natural," or "grass-fed" ground beef, and/or going to burger joints that grind their own from scratch. At home, you can buy ground meat that's inspected for E. coli after grinding, or grind the beef yourself from a single hunk of solid meat. (The specific victim the story cited had eaten frozen patties with the classy-sounding "Angus Burgers" label, but Angus is merely a popular breed, not a specific ranch.)
For cooking at home, Costco is the only mass-market retailer that actually inspects and tests its meat for E. coli after grinding. Their ground beef is most likely to be worth a gamble for homemade burgers.
In restaurants that don't grind their own, look for a brand name or for guarantees of organic, "natural," free-range, or grass-raised beef. For instance, local Brandt Beef in Imperial County does herd together their free-range cattle to be finished off on grain, but their feedlot (at least, per their online videos) still leaves room enough for the animals to prance around (so, less filth on the ankles). Better yet, they use a small meat processor in L.A. — the only other client is Matt Rimel's pristine grass-fed Palomar Mountain Beef.
Whether "free-range, "grass-fed," or "Kobe," branded high-class meats can't risk contaminating their names with grinder remnants of meat contaminated by mass-produced beef. Hence, I've trusted Snake River Kobe and ground bison burgers to make Ethiopian raw-beef "tartare," kitfo. Never any ill effects.
DIY Ground Meat
Regular readers may have noticed that I regularly eat raw beef in restaurants as carpaccio, steak tartare, and kitfo. The secret is that none of these is made from ground beef; all are made from a single piece of steak, sliced or chopped just before serving. A well-cleaned, refrigerated slab of muscle (that hasn't been sitting out on the hot streets of Kathmandu) is fairly unlikely to harbor serious bacterial contamination.
My friend Teresa, a former restaurateur and cooking teacher from Haiti, taught me an invaluable lesson in cleaning animal proteins, whatever you mean to do with them. (This technique is common all over the Caribbean and throughout West Africa — a brilliant remnant of prerefrigeration eras. If only they'd used it in Nepal!) Cut a lemon or large lime in half (or two, for a larger piece). Lay the meat (or poultry or fish) on a cutting board and, using heavy pressure, rub half the cut citrus all over it, scrubbing hard. Flip and repeat, using the other half of the citrus. Then rinse the meat under very hot tap water until the surface turns gray. (For fish, use cool water.) This procedure removes all traces of the surface moisture that's liable to harbor contaminants.
For burgers, start with a cheap steak (e.g., round, chuck, top sirloin) and trim off silverskin around the edge and excess fat. (Save some fat to add back in; burgers need about 20 percent fat.) After cleaning the meat as above, cut it into manageable chunks. Grind (with some fat) in a meat grinder or run in a food processor until minced. If food-processed, spread meat on a clean cutting board. Quickly, with fingers or tweezers, pull out and discard all the silvery pieces of gristle you can find. (If using an extra-lean cut, you can melt a little butter and mix it into the meat…or, you can plant a pat of butter in the center of your patty.) Season meat as desired. If not using immediately, refrigerate until ready to use.
With these precautions, your risks from a rare or medium-rare burger are minimized (but don't sue me — this is no guarantee). As for supermarket ground beef, I still buy it from time to time to use for long-cooked dishes like Latin American picadillos and stews. Never for burgers — not since Nepal. And when I do use supermarket ground beef from now on, afterward I will sterilize my cutting board with bleach.
Chef Celebration Dinners
The annual Chef Celebration fundraising dinner series is back for its 14th year, with extraordinary dinners hosted by Pamplemousse, 1540 Kitchen, Cowboy Star, Cucina Urbana, and Terra Restaurant. The way these work is: The chef at the host restaurant picks a group of colleagues from other restaurants, and together these chefs plan a dinner with each chef in the group responsible for a single course. Are chefs a little competitive? Would you guess? The result: fabulous food, as each chef does his very best. (I've eaten a number of these dinners. Believe me.) The chefs donate their time, and many of the ingredients are donated by local farms and food vendors.
The cause is a scholarship fund that sends local working chefs from the lower-to-middle kitchen ranks to the Culinary Institute of America (CIA) in Napa for hands-on courses from America's top chefs. Many of your favorite local "top toques" benefited from these scholarships back when they were line chefs or sous chefs.
The dinner series takes place every Tuesday in October. Each dinner requires a $65 donation per person (plus beverages and tips), with $35 tax-deductible going toward the nonprofit scholarship fund. (The other $30 goes to such necessary overhead as kitchen staff, dishwashing, laundry, etc.) For menu information and to make reservations, please contact host restaurants directly by phone or email. For complete details visit chefcelebration.org. Unfortunately, word about these dinners leaked out late this year, so you've already missed the first couple of dinners. What's left is still awesome:
Cowboy Star Restaurant and Butcher Shop
640 Tenth Avenue, East Village
Tuesday, October 13
Victor Jimenez: Cowboy Star
Bernard Guillas: Marine Room
Brian Malarkey: Oceanaire
Christian Graves: Jsix
David McIntyre: Crescent Heights
Cucina Urbana
505 Laurel Street, Bankers Hill
Tuesday, October 20
Joe Magnanelli and Ben Rollin: Cucina Urbana
Colin MacLaggan: Avenue 5
Nathan Coulon: Quarter Kitchen
Hanis Cavin: Kensington Grill
Kitchen 1540
1540 Camino del Mar, Del Mar
Tuesday, October 27
Paul McCabe: Kitchen 1540
Matt Gordon: Urban Solace
Jeff Jackson: The Lodge at Torrey Pines
Christopher Kurz: Grant Grill
Jim Phillips: Barona Casino
More from SDReader
- More stories by Naomi Wise
- On the way to the "super bloom" — April 16, 2017
- The sort of meat you'd expect to find at an upper-tier butcher shop — Sept. 14, 2016
- Live Butchers — Live! — Nov. 5, 2008
- Buffalo Meat — March 30, 2006
- Hamburger — Jan. 20, 2000
Chef's competitive??????? There's an entire network based on that competitiveness. As for me, some of the best spectator stuff outside of Big 12 basketball.
This piece on ground beef safety was written in a tearing hurry and heroically rushed into print by the Reader management to save our readers from suffering what the New York Times' "case" did from the mutant, virulent strain of E-coli – coma followed by paralysis. Sunday night is no time to play investigative reporter, and I had to write at short length, so I'm sure many questions remain. Ask, and I'll answer as best as I can. (Remember, I'm no scientist – just a Jewish Mama here.)
Fast food burgers? Food snob that I am, I didn't even think about them. Doubtless, in days to come, we'll see full page ads from all the giant sawdust-patty companies touting their healthful practices. Read critically. Meanwhile, the only fast food burger company that grinds its own from all muscle-meat from high on the cow (front shoulder chuck) is In-N-Out Burger, to my mind the best gamble for safety (and flavor).
Local burger joints? Here, YOU get to play investigative reporter: You might give 'em a call before you eat to find out where their meat comes from. Odds are that restaurant suppliers are more safety-conscious than supermarket purveyors – one paralyzed person is a helpless midget in a lawsuit against, say, Cargill Meats (the villain of the NYT story, which hasn't even apologized!), whereas numerous restaurants ruined by sick patrons have more clout and money for a class-action lawsuit. The classiest So-Cal meat wholesalers are Hamilton Meats and Newport Meats -- plus Chicago Steaks in Illinois. I don't know if they test already-ground beef for E-Coli (as Cosco does), but generally I'd tend to trust those companies more than some anonymous mass purveyor.
For retail ground beef, if you're lucky enough to have a nearby market with live butchers (e.g., Iowa Meats, Diestel Meats) who grind meat on the premises – especially if they grind it fresh to order -- well have yourself a time! (Rare, even!) Trader Joe's sometimes carries Niman ground beef, which I'd also almost trust with my life. Also look for local Hallal butcher shops (I've spotted one in passing in North Park, for instance). They will definitely NOT be selling junk-meat.
And a bit more on the magical lemon-scrub treatment for cleaning meat: Since many of my meals are at restaurants or using up doggie-bags, often the little meat I buy is at or past expiration-date by the time I get around to cooking it, and has started to smell a bit funky from the beads of moisture on the surface. After the vigorous lemon-rub, it typically smells fresh again. (If not, well, bye-bye.) The technique is something of an instant, secular "Kosher" or "Hallal" treatment in terms of cleanliness – all surface blood removed. (By the way, my Trinidadian friend Rosie, my Port of Spain "landlady" and cooking teacher whenever I go there, isn't Islamic but shops at a Hallal butcher, and then does the same lemon rub on meats that my Haitian friend Teresa did in Oakland. Tropical wisdom!)
Dear Jewish Mama, should any unusual precautions be taken with fish? :)
This will be taken as an irony by many who enjoy bashing Mexico, but here, whether at the butcher or at your local chain grocer, all ground beef is freshly made, many times over the course of the day.
Whew! Three for one!
The E-coli scare is such a non-story. The lack of journalistic intelligence nowdays never ceases to amaze me. That has nothin' to do with Naomi Wise either. I'm not bashing her in the least bit.
You just need to return to that glorious night of "Yak Steaks." You will have a hard time finding yak burger processed in the giant mills and you get the health benefits as well.
Yak guys first: I checked your website and see you actualy are offering yak meat. While I prefer the slightly more delicate texture of water buffalo (assuming it hasn't been left outside unrefrigerated), I look forward to finding your critters at local restaurants -- where I am sure they will marinate them for teriYAKi and YAKitori.
S. Daniels, good pen pal -- As you know, fish is not "mystery meat" like ground beef. Best, of course, is from Asian markets with live tanks and live butchers (not just Rancho 99, but the two huge ones in College/Rolando, e.g., at 54th and University, and a block north on El Cajon. But stuck with a supermarket:
If buying whole fish, look deep into its eyes. Do they glisten and flirt with you? That's a good fish. But if they look at you with the glazed, blase espressions of junkies just after a fix, don't buy them. For fillets and steaks do what a good Jewish Mama does -- give 'em a good poke in the muscle meat of the side. It should bounce right back. If it stays dented, that's old fish not even fit for feral felines.
No way I can tell whether the NYT is overstating this story, Pete. It's the paper of record. In follow-up stories I found I wasn't quite spot-on in which agency inspects meat -- it's the USDA (Agriculture) and alas, the part of its job it takes most seriously is to suppress any hints that US beef might be bad for people, thereby cutting into our huge export trade in industrial meats. I'm really teed off at Obama for appointing some slug of a Midwestern corn-state senator to head this despereately important department. The proper man for the job would have been Jim Hightower, former Texas Agricultural Commissioner (under Gov. Ann Richards, D.), a militant organic/sustainable promoter and honest man: "The only thing in the middle of the road is dead armadillos and a dotted white line."
Also, forgot to mention in previous post Matt Rimel's butcher shop in La Jolla -- another great source for clean meat.
"If buying whole fish, look deep into its eyes. Do they glisten and flirt with you? That's a good fish. But if they look at you with the glazed, blase espressions of junkies just after a fix, don't buy them."
Also excellent dating advice!
Anytime Naomi wants to submit her best fish recipe...:)
"The only thing in the middle of the road is dead armadillos and a dotted white line."
Armadillo's Rules for crossing the road safely Stop & look both ways Stick nose to the road to feel for rumbling of cars. Stop & look both ways Get ready to run... Stop & look both ways Run like hell! If you meet a truck halfway across, roll up like a ball & it won't notice you.. he might treat you like a soccer ball, but he won't notice you. If all else fails.. JUMP!! (I know we really did good holes, but have you ever tried to dig thru asphalt??) If you don't make it the first time, (and live) Try again.
After which comes: ARMADILLO IN MUSTARD SAUCE 1 1/4 cups dry white wine, 1/2 cup oil, 2 garlic cloves, crushed (optional), 1/4 cup butter, 1/2 tsp. thyme, 1/2 tsp. rosemary, 1 med. onion, sliced thin, 1 1/4 cups light cream, 1 tbsp. brown mustard (e.g. Gulden's) or Poupon Dijon, 1 tbsp. cornstarch, 1 armadillo, cleaned and cut into serving pieces and salt and pepper to taste. Mix all ingredients of marinade and add armadillo. Marinate about 8 hrs., turning meat occasionally. Remove armadillo and reserve marinade. Melt butter in deep skillet and brown armadillo pieces. Pour in marinade and bring to a boil. Stir in seasoning, cover and simmer until tender (about 1 - 1 1/4 hours.) Remove skillet from the fire and place armadillo pieces on a warmed platter. Mix mustard and cornstarch, then mix in cream. Return skillet to low heat and stir in this mixture a little at a time. Stir sauce until hot, but not boiling, and thickened. Pour sauce over armadillo. Serve with steamed rice. (you can sub a good anjejo tequila for the wine if so desired)
"añejo" not anjejo. sorry not enough tequila last night I guess.
LMAO! I bought 3 30 packs last night. Don't ask me why. I'm glad I did. Cleveland beat Buffalo and Cleveland beat Baltimore. I woke up half an hour ago and I'm STILL drunk. I need a beer. Armidillo sounds good right about now. ;-D
Since Naomi has not jumped in with a fish recipe:
1.5 lb Salmon Fillet w/ skin on. Soy Sauce Olive oil Dry dill Fresh dill
- Place the salmon fillet into a shallow dish. (one that the meat will fit into and lay flat)
- Sprinkle on a reasonable coat of dry dill.
- Clean the thicker stems out of enough fresh dill to make a nice bed over the entire fillet.
- Pour equal amounts of olive oil and soy sauce over the top of the fillet to fill the dish about 1/3 up the side of the fillet.
- Use a tablespoon to kind of mash some of the soy-oil into the fresh dill.
Let the salmon sit and marinade for about 1/2 an hour, spooning the sauce over the meat every once in a while.
Heat the BBQ as hot as it will go. Carefully place the fillet into the center of the grill. Close the lid. Check in about 5 minutes. You will know that the fish is done when the edges are all crispy.
- Don't flip it!
The skin will be black and charred, don't eat it.
- Joe
Delicious, tiki. Very simple. I tend to like citrus flavors with my fish, and might add a bit of lemon--especially with that dill.
SD - try it first before you give it a squirt. The soy sauce really drives the flavor on this one...
Let me know if you try it, and how you liked it!
- Joe
Well, Joe, the recipes you've posted (even though most are land meats, and I can't eat them) prove that you are a worthy cook--I will try your recipe as is out of respect due ;)
I'll have to write down the recipe for the roasted chicken in red wine that I made last night.
Or because chickens can't fly, you won't eat those either?
"The only thing in the middle of the road is dead armadillos and a dotted white line."
(Q) What's the difference between a Southern zoo and a Northern zoo? (A) A Southern zoo has a description of the animal on the front of the cage, along with a recipe.
I used to have this great (by which I mean I couldn't ruin it) chicken recipe that called for rice, green chilies, wine, think it was James Beard?, but lost it many years back. :(
u fun loving bloggers have literally made my Monday
and Cuddlefish STOP that glistening vand flirting with the diners..
and pass the Armadillo burgers please.....gawd i love u guys!!!!
LOLOLOLOLOL glistening away
Nan is right... we will probably eat you.
Anyone know a good recipe for Shrimp de John? I haven't had that in years.
Pete, you mean Shrimp de Jonghe?
It's easy.
1 1/2 lbs. shelled and deveined shrimp, medium-large bag or box of bread crumbs 3 cloves or 1 tablespoon of crushed garlic 1/2 small onion, chopped 1/4 cup of fresh chopped parsley, or even less of cilantro 1 stick butter, divided uses 2 tablespoons of olive oil white wine or sherry
Preheat oven to 350 degrees. Boil some water, add salt. Blanch the shrimp in the boiling water for about two minutes, and pat dry. Saute onion and garlic in oil and 1/2 stick of butter and about two tablespoons of wine until clear, then add parsley and cook for a couple of minutes, stirring. In a large flat liberaly-buttered (the other 1/2 stick) casserole dish, lay shrimp flat in one layer. Pour onion/garlic/oil/butter/wine/parsley over shrimp. Sprinkle bread crumbs over shrimp until covered. Bake for 20-30 minutes, or until bread crumbs are browned.
Yeah! That's what I meant....lol. Thanks. I know what I'm havin' for dinner tomorrow. :-D
Never mind eating her, poor CuddleFish--I'm glad we didn't name you Betta after all...
re: #20: "Or because chickens can't fly, you won't eat those either?"
By that logic, Joe, I'd only eat flying fish :)
Re #28:
Dayum. Attacking someone's pet or child is as low as it gets.
Remember this?
I never knew what happened to the ahole. I'm delighted to learn that he got 3 years for it. I hope he had to serve every day.
Ok, busy week but I'm back at last with a simple fish recipe for S. Daniels. I made it up a few years ago at the start of Copper River season (late May?) when I shopped at Jonathan's (oohwee baby!, how the other side lives!) and got a nice piece-a Copper River salmon and a handful of fresh morels (and a bunch of fresh favas in season for the side dish). The ingredients were so great they did all the work. (Obviously you can make the recipe with dried morels soaked to reconstitute -- not quite the same, alas. Any other fine wild salmon would work, or maybe even Scottish Lake Duarte salmon, which I believe is farm-raised but better than they do it here.) The amounts: Whatever you can afford. I had about 1/3 - 1/2 cup of morels after chopping, about 2 ounces, and a 12-ounce fillet to serve 2, about one inch thick.
Copper River Salmon En Papillote with Morels
Ingredients: Salmon fillet, fresh morels, unsalted butter, tarragon (fresh or dry), creme fraiche (cold).
Preheat oven to 350 F. Since morels don't drink up water like button mushrooms, you can wash them -- so wash them to remove any sand and grit, and dump from the strainer onto a paper towel to dry them a bit. Flip them onto a cutting board, chop them reasonably small but not stingy, maybe 1/3" pieces.
In a small heavy skillet, melt unsalted butter, add morels and a pinch of tarragon, and saute until softened, stirring often. Season lightly with sea-salt and fresh-ground white pepper and set aside. Now make your side dishes, 'cause you won't have a lot of time for them once the fish hits the fire.
Give salmon fillet a rinse in cold water (or lightly rub with cut lemon and rinse off, to restore pristine freshness). Season skin side with sea-salt and fresh-ground white pepper. If you are a craftsmanly type and know how to wrap things properly for a classic papillote, lay salmon on a piece of parchment paper. If you are a klutz like me, lay fish skin-side down in the middle of a sheet of aluminum foil large enough to wrap around the fillet. Top with morels and their butter. With a large soup-spoon, scoop out a generous blob of cold creme fraiche from the container (1/4 cup?) and top the mushrooms with it. Before it has time to melt and run off the fish, wrap the fish with your wrapping of choice, sealing well at the seams.
Place on an ovenproof whatever-you-like, and bake for precisely 10 minutes per each inch of the fish's thickness. Remove immediately from oven, place on serving platter, open wrap and serve. Side dishes for Copper River season: young fava beans or sugar-snap peas; for a starch if you need one, long-grain rice pilaf made with a big unpeeled clove of garlic added along with the broth. Brown jasmine rice (available at Trader Joe's) is even better than white rice with salmon, with just-right assertiveness.
Mmmm, Ms Wise, I love me some juicy, flavor-intense en papillote!
Note: Creme fraiche can also be purchased at Trader Joe's along with some decent, dark and chewy wild rice, a potential substitute for the brown jasmine rice. I will be sure to pick up some favas over at the Mona Lisa deli in Little Italy, as this sounds like a great side for this dish.
This one is going in the fish files--thanks! :)
Two more cooking questions for Ms Wise or whoever might like to answer--maybe FullFlavorPike?
1) I have also been thinking about putting dried Montmorency cherries and some nuts into the wild rice cooked in stock, but need to figure out the proper seasoning for a fruited rice.
2) I'd also like to do some fruit glazes or sauces with a gamey fish like salmon or a totally fatty fish like swordfish. A cherry demi-glace, for example, but reduced down with what alcohol? Bourbon? The sauce should complement, but not overpower the fish...
Fruit glaze... Sounds Good!
I've never made it myself, but I really like fish with a mango salsa. It's the only way I like mango.
- Joe
Ditto, Joe--except I'll eat mango anyway, anytime. I hope Naomi responds with some more recipes. I've seen fruit glazes, especially cherry, used on red meats, like beef steaks and lamb, but not for fish. It seems logical that it would work for some fish dishes.
Next mango salsa I make, I'll post the recipe. They aren't in season here at the moment (mangoes), but will be in December :)
Will look forward to it, gringo! One of my favorite uses for mango--a twist on the traditional Italian caprese:
Layer slices of mango along with sliced avocado, ripe heirloom tomato (orange, yellow, red, zebra stripe green), good buffalo mozzarella, and leaves of basil. Sprinkle with salt, pepper, minced fresh garlic, good olive oil, and balsamic vinegar, and marinate an hour or so. The colors are as delicious to the eye as the salad is to the mouth :)
But no chiles? No peppers? Mexican salsas often enjoy to sweet/hot slant. And I know of many Italian dishes that utilize peppers in such a fashion. And, I am a huge Italian food guy. Anything with some hotness?
As a matter of fact, I totally forgot the thinly sliced raw red onion--and the raw garlic adds bite, but sure, why not play on the sweet and savory--AND hot? (though you've certainly opened that jar of jalapenos elsewhere tonight, dear :)
Ah, SDaniels, flattery will get you everywhere.
I usually go for mango salsa with fish, and have never tried a cherry glaze, but I do know what liquor to use for the latter. Cognac, of course! If you want it even sweeter than the cherries (remember that old R&B song, "sweeter than the cherries, sweeter than the juice, if it gets any sweeter, it ain't no goddamn use..."?) think about kirsch. But, know what? Think about pomegranate instead for salmon and gamey fish -- the tartness might work better, and you've got over a thousand years' worth of good cooks backing you up on that. You can buy "pomegranate molasses" (a thick reduction) in Middle Eastern markets or a lot of gourmet markets, and it lasts in the fridge almost forever, given the thickness and tartness. Some brands are so thick, they have to be cut with something or you'll end up with a big sour MROWR on your mouth. Without dragging out my ten-ton cooking notebooks for recipes right now (look at the time!) I'm thinking about cutting it with water or white wine and a touch of soy sauce and nam pla for the umami we're looking for. Minced Italian parsley leaves an thyme. And of course, you can buy bottled POM juice and just reduce it on the stove.
The Persians are the big pomegranate users (along with the Georgians) and they're the world's experts on combining dried fruits with rice. Go to Bandar's website and look at the menu to get the names of several such rice dishes (Shireen Polo, Qabuli, etc.), then fish on google for recipes for the ones you want.
Faux-Persian Fruited Rice
To simplify Persia's wonderful but elaborate rice dishes down to the bone (because it's late at night and I'm ready for beddy-bye, not cookbook searches), here's a version that I sometimes use in a hurry, simplified to pilaf rather than Iran's great polos (developed by wives often wearing niqabs, forbidden to even take a walk alone much less work outside the home ...):
In a heavy pan with a tight lid, lightly soak dried fruit of choice (sour cherries, barberries, currants, whatever) in water until semi-soft, and drain. Chop some onion and saute in lotsa unsalted butter, stirring often so butter doesn't brown. Add a great long-grain rice (basmati, say), pre-soaked and drained if the package says so. Very gently let rice cook in butter until translucent. Dust with a little allspice and stir in fruit. Add precisely twice as much liquid (e.g., chicken stock, but water if you must) as the amount of rice. Rapidly bring to a boil, stir once, clap on a tight lid, lower heat to a simmer, and simmer about 25 minutes. Let stand off heat 5 minutes (vital!) Serve -- sprinkled with a little ground sumac for color and a touch of tart flavor. (For bfown Jasmine or basmati, you'll probably need a little more liquid and more cooking time --say, 2 1/4 proportion, and 35 minutes before the rest period.)
Oh, well -- now I keep thinking about Qabuli, common to North India, Persia and Afghanistan: That's the one with minced carrots, cashews, raisins and/or currants (and saffron if you can afford it, and peas if you want): For that one, you saute the rice without the onions in some butter, and you saute the fruit separately, with onions, carrots and cashews in plenty more butter, until the carrots are semi-soft, and stir it into the rice when the rice is done. A very little turmeric with the rice liquid or the fruit-fry givew a golden color if you can't spring for real saffron.
As Julia told her little doggie: Bone appetit!
Oh, I forgot to say: That armadillo recipe way up there a bunch of posts ago is likely to be very good. Looking it over, realized it's the classic French recipe for rabbit. Ate it my first night in Beaune (rabbit version, not armadillo). That was way back (seventies) but I still savory the memory. Armadillo version oughta be just as good. Any chance, you think, Von's will carry th meatt?
2:1 ratio rice to liquid? Wow! I've never gone over 1 1/2:1 ever. Doesn't that make the rice too bloated?
Not if you are using basmati rice by turning it up fast, then to a simmer for 15-20 min, covered.
Thanks for the molasses tip and the recipe, Naomi! If I were a cheerleader, I'd shake my POM POMs :)
Where in the hell am I going to get basmati rice in Mexico?
Really? No local South Asian stores? :) I guess I could mail some, or when we actually meet, I could bring you a lb or so--white or brown?
SD, we have actually met :)
I'm a lazy bastard. I reckon I should cross the border more often. But hell, 2:1 is INSANE! I so much love my rice, I never cover and cook. I add juice, a little at a time. Just enough! No more, no less. I seek perfection!
I do recall, btw. I meant, when we actually 'next' meet, since it has been the deferral to end all deferrals, kinda like my student loans :) Trust it on the rice ratio, and check with Pike, since he's a dude, if you must. Oh--and my rice IS perfection. :)
I'm really bad (I mean, sort of obsessed) when it comes to rice. My wife actually thinks I'm insane. I guard it, I add little amounts of broth. I know it's not healthy. I can't help it. I reckon Pike will set us straight tomorrow ;)
I was kidding about that. I have been cooking for a long time. If you need to consult a chef, by allllll means.
"2:1 ratio rice to liquid? Wow! I've never gone over 1 1/2:1 ever. Doesn't that make the rice too bloated?"
I usually make Jasmine rice... and I always use the 2:1 ratio. Throw it in a pot, get it to a boil, cover it and cook on low until it's done. Comes out perfect every time. The trick is not to mess with it.
For some reason Basmati rice and I don't get along. Seems that I always end up using it in a slow cook something or another (like a bunch of chicken and vegatables in a pot with liquid and rice) and it is never all the way done. I just threw out the last of our supply.
Damn you Basmati Rice.
- Joe


text:
Gender Equity in Athletics and Sports
Athletics and Title IX Resources
The following listings include a variety (though not all) of online links to organizations and resources to prevent sex discrimination in athletics programs and activities in education. more>>
Title IX: Athletics and Sports
Learn about the history and challenges related to Title IX and atletics and how you can take this law into your own hands. more>>
Sports & the Disabled
Athletes of all kinds face difficult challenges in their sport. Disabled athletes are often doubly challenged, like having to bike with no sight or ski on only one leg. Learn more about disabled athletes and the strides that they are making in our Sports and the Disabled section. more>>
Empowering Women in Sports
Check out our 1995 report on Empowering Women in Sports for more information about how exercise effects women in high school, college, amateur, and professional sports and barriers and myths relating to gender equity. more>>
Women in the Olympics
Forty-four percent of all Olympic athletes in the 2004 Athens Games were women - the highest percentage ever! more>>


text:
A "What If" Gets Answered
It's hard to live life if you keep thinking about all the "What ifs" and second guessing everything you want to do. In fact people that think too much about the negative "what ifs" are usually destined to fail because they'll talk themselves out of the things that might lead them to success.
On the other hand, when it comes to building hot rods and customs we wouldn't be here if we didn't constantly ask "What if." When Sam Barris saw the 1949 Mercury for the first time you know he immediately asked himself, "What if I chopped that top?" Racers work the same way. "What if we lose some of the excess weight and drop in the bigger engine? What if we mixed a little nitro into the fuel? What if we mixed a LOT in?"
Steve Kormondy is no stranger to traditional hot rods. He formed a relationship with Jason and Jim Smith at the Hot Rod Garage in Sand Springs, Oklahoma, several years ago and worked together with them to restore the Rollin' Stone drag/street '32 Ford roadster. Over the years, Steve had also owned an Ardun-powered roadster that he sold not too long ago. He liked the Ardun so much that he knew he had to have another one. When he heard about the new aluminum blocks Don Ferguson was introducing, he decided he wanted to go a little overboard and assemble the ultimate Ardun. He gathered all the pieces and had the 296ci aluminum engine assembled by Chas Rose. Once he had the engine complete he had a problem. He didn't have a hot rod to showcase it in.
This is where he got together with Jim and Jason again and they came up with their own "What if." The group started brainstorming and kept coming back to the glory days of the dual-purpose drag race/show car days of the late-Fifties and early-Sixties. Images of the Orange Crate, Scotty's Muffler T and others kept coming up. So it was thrown out: what if John Mazmanian had built a Deuce? The Mazmanian '61 Corvette and '41 Willys not only tore up the track but could hold their own (and did) at an indoor car show. Mazmanian's cars were always covered in his signature Candy Apple Red so the color was a no-brainer. The rest of the details now needed sorting out.
With the idea born it was presented to artist and designer Jimmy Smith who took the idea and put pen to paper and soon had a concept ready to go (in case you don't remember you can check out our Dream Car of the Month in the March '09 issue to see the results). Over the next 15 months the Hot Rod Garage crew took Steve's inspiration and Jimmy Smith's vision and built an over-the-top Deuce to showcase an equally over-the-top engine.
Rod & Custom Feature Car
Steve Kormondy
Sand Springs, OK
1932 Ford Roadster
The roadster's foundation consists of a Squeak Bell perimeter chassis built with ASC `rails and a custom center tube X-member. The rear section was bobbed and raised with a Model A crossmember and a C-notch. The rearend needed to be as strong as it was good looking and what looks better than a quick-change? The Hot Rod Works was called upon and built the quick-change with Moser axles and Wilwood 12-inch disc brakes to stand up to the blown Ardun's power. The Hot Rod Garage suspended the rear with custom hairpins, a Posies spring and Bilstien shocks (mounted on raised shock mounts). Up front behind the painted Moon tank resides an original `32 heavy axle that has been drilled and chromed and located with custom hairpins and a Posies spring. Pete & Jake spindles work with Total Performance drilled stainless steel discs to give it a racy look with stopping power to match. A Flaming River Vega-style `box keeps it pointed straight when the time comes. Custom jamb nuts were machined to cover all the exposed threads of the suspension bars. Stainless steel tubing was used throughout to plumb the chassis.
Right from the start Steve knew that the engine was going to be the centerpiece of this project. He started with a new Don Ferguson aluminum block and sent it along with the rotating assembly to Stanley Morton at Morton Machine Shop (Broken Arrow, OK) to get it all balanced and blueprinted. Chas Rose at Rose Motorsports (Tulsa, OK) took the finished pieces and assembled the engine. A Moldex Tool Co. billet crank with a 4.25in stroke was used with Smith Brothers rods and Ross forged 7.5:1 pistons for a final displacement of 296ci. Crower ground a special billet roller mechanical cam to work the titanium valves in the aluminum Ardun heads. The Blower Shop 6-71 blower sits on a Ken Austin intake and is fed by a pair of Carter 550cfm AFBs. A Joe Hunt magneto lights the fire through clear red plug wires. The Hot Rod Garage built the custom 1-inch stainless headers and 2-inch stainless exhaust using Stainless Specialties mufflers to quiet the blown Ardun. A Mattson aluminum radiator keeps it running cool.
There was no way an old Ford three-speed was going to do the job so a Tremec five-speed was called in and connected with a Wilcap adapter, aluminum flywheel and Centerforce clutch.
Wheels & Tires
When it came to the rolling stock the drag influence definitely took precedence over any street duty the roadster may ever see. Spindle-mount 18-inch Radir 12-spokes wrapped in some skinny rubber lead the slicks and 16×8-inch Real Rodders Wheels mags.
Paint & Body
Unless you're a purist there's really no reason not to start fresh and begin with a Brookville steel body. Once Shawn Craig at the HRG got his hands on the body he started massaging it. The body mods were kept to a minimum with the most obvious being the custom rolled rear pan (protected by a single chromed push bar), filled cowl, and Stanley Wanlass curved windshield. When it was ready for paint Jason Smith and Tom McDonald were given the chore of spraying the Planet Color custom-mixed Candy Apple Red. The Moon tank is held in place with a pair of custom mounts off the spreader bar and leads the way in front of the Brookville grille filled with a Plexiglas cover both of which have been gold leafed and striped by Ron Myers. The Hagan hood top was modified with a scoop to feed the hungry Ardun. Jon Wrights Custom Chrome (Grafton, OH) was called upon to get all the shiny stuff looking perfect.
The interior carries the drag theme but with much more detail than any quarter-mile pounder would have ever had. The dash panel features a mixture of painted steel, red Plexiglas, button-head screws, and chrome and is filled with Stewart Warner gauges. The custom maple-rimmed Speed & Chrome wheel is mounted on a Limeworks Speed Shop column flanked with the speedo and tach mounted in custom cups. The Recovery Room (Plattsmuth, NE) was given the task of covering the interior in black leather, white vinyl, and red fabric. Black and silver thread Trinidad carpet was used to cover the floor. The stainless bell-holed panels, HRG-machined swing pedals, and roll bar built to match the body's curves by Chuck Walker at the HRG contribute to the drag look. The pinstriped mirrored red Plexiglas firewall, aluminum trim and chrome welting add to the show car points. Jason Smith flawlessly wired the roadster (not an easy task with a see-through dash) with a Centech panel.
Inside the trunk you'll find the 16-gallon fuel tank covered in more Candy Apple Red and gold leaf along with more of The Recovery Room's stitch work and stainless bell-holed pieces.


text:
Nutrition Facts
Ingredients and Preparation
- Season the pork with the salt and pepper.
- Heat 2 teaspoons of the oil in a large skillet over medium-high heat. Place pork tenderloin in pan and cook for about 6-8 minutes, until browned on all sides. Pour ¼ cup water into the pan, cover, and cook for an additional 10 minutes, or until cooked through.
- Heat the remaining 2 teaspoons of oil in a small saucepan over medium-high heat. Add olives and sauté for about 2 minutes. Stir in the balsamic vinegar and honey, bring to a boil, and then remove from heat.
- Slice the meat and place onto 2 plates. Top with the chopped chives and the olive sauce.


text:
here I am putting some of the basic tricks for improving performance which I learned in my early days in java , I will keep posted some approach , experience on performance improvement as and when time allows.
for now here are naive's tips for making your program run faster.
1. Use bit shift operator for multiplying and divide by 2 , computers are very fast with the bitwise operation.
2. Use StringBuffer in place of the string if you are doing lots of string manipulation it will reduce memory by avoiding creating lots of string garbage. If you are using java5 then consider StringBuilder but that is not synchronized so beware.
3. try to make variable , class , method final whenever possible that allows compiler to do lots of optimization e.g. compile time binding so you will get faster output.
4. static methods are bonded compile time while nonstatic methods are resolved at runtime based on object type so the static method will be faster than non-static.
5. don't call methods in for loop for checking condition e.g. length() size() etc.
instead of doing this , use modified version
for(int i=0; i<vector.size();i++)
int size = vector.size();
for(int i=0; i<size;i++)
if you like to know about FIX protocol and its usage in Electronic trading or Derivatives trading e.g. Futures and options , foreign exchange and other asset class , Please see my FIX Protocol Tutorials series. I have shared my experience in investment banking and finance domain as the form of short tutorial and could be used as start guide for anyone new in FIX protocol and can compliment official FIX Protocol Technical specification in simple words.
If you are going for any FIX Protocol Job Interview you can quickly benefit from my FIX Protocol Interview Questions, those are questions mostly asked in Interview for an FIX developer position. It is not just help in as the quick reference for Interview but also opens the new area of learning for newcomers.
Further Learning
Java Memory Management
Understanding the Java Virtual Machine: Class Loading and Reflection
Java Performance The Definitive Guide
hope this would be useful.


text:
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Power rankings. You hate them. They're so arbitrary and pointless, especially when they include all 32 NFL teams. All you want to know after a good week of NFL action is who the bestest team in the NFL right now, and which one is the absolute barrel-scraping worst. The one so terrible, it could get a job analyzing games on NFL Live. That's why we have TOP AND BOTTOM OF THE NFL, where we go to great lengths to tell you who's the top dog in football right now, this very minute. LET'S GO!
THE TOP: Green Bay Packers
There are two unbeaten teams in football, and they both reside in the NFC North. Are you aware that the Packers and Lions are going to play each other on Thanksgiving? That's right. Your Thanksgiving is actually going to have good football this year. I can't believe it. I'm so used to horrible football on Turkey Day that I don't even bother to plan my eating schedule around it. Now I have to CARE. I feel like I'm in Bizarro World. And you should watch that game because there's a very good chance that the Packers will be unbeaten. Take a look at their schedule. They could potentially slip up on the road against San Diego, maybe in the Meadowlands against the frisky Giants. But they also get the Rams, the Chiefs, and two spots against the punchless Vikings. Given how Aaron Rodgers is playing right now, would YOU bet against them in any game? No, you would not. They get the Lions twice, and something tells me that Green Bay wouldn't give away a 20-point lead as easily as the Vikings or Cowboys would. This team is operating at full strength right now, and it's possible we'll end this season saying the 2011 Packers are a historically good team. I fear them.
THE BOTTOM: Miami Dolphins
There are four 0-4 teams in the NFL right now, and they'll all 0-4 in their own distinct way. The Vikings are a mildly talented team stuck with a dead passing offense. The Colts had their central nervous system torn out just before the season and are trying to cope the best they can. The Rams are shockingly inept, especially for an NFC West team. And then we have the Dolphins, who have been gifted the bottom spot this week because Tony Sparano has already been given the dreaded vote of confidence. He's gone. And really, weren't the Dolphins idiots for keeping him around? There was NOTHING about this team's offseason that indicated they would be able to compete with the likes of New England in the division. The only reason they extended Sparano was because Jim Harbaugh told them no, so they've wasted an entire year and millions of dollars all for nothing. It's almost as if they're trying to lose. (looks at 2012 college QB crop) Oh! Oh, I see! Well played, sirs. Well played.


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text:
Show catalogue record
Aubrey's steel pan
Aubrey Bryan made
this steel pan
in 1994.
Steel pan music
originated in the Caribbean
but can now be heard
all over the world.
Aubrey Bryan
0 mins 0 secs
Aubrey Bryan
Aubrey describes
steel pan music in London:
"I had a couple of calypso records
which I used to play
every afternoon when I came in
from work,
just keeping in touch with home.
But I was missing my pan,
as pan was my thing.
In London,
Ladbroke Grove especially,
the guys had pans,
but out this way in Croydon,
which people call the sticks,
pans were unheard of."
"One night I heard some guys
playing pan
and I thought,
this is nice!
And then I gradually started
to play pan again,
and since then I've never looked back."
"I think people in the authorities
felt that
having a growing number
of black children in the schools,
it was a good idea
to have steel bands in schools.
But for me the idea
was to develop the music
for the host nation
in order that they could appreciate
that aspect of Caribbean culture.
The white kids also wanted to play
steel band -
so it wasn't a colour thing,
music is music,
it transcends all races."
Playing the steel pan
Aubrey began playing steel pans
as a teenager in Guyana.
Steel pans were developed
in the mid-20th century
in Trinidad.
They were made by adapting
paint pots, dustbins and oil drums.
Aubrey came to Croydon in 1964
and began to make his own steel pans.
Each one takes 40 to 50 hours
and requires specialist
metalworking skills.
Aubrey also teaches pan playing
in local schools.
I Am Here
0 mins 0 secs
I Am Here
This sound clip was created during the
I Am Here project. The group of 14-24
year olds selected objects close to their
heart that also said something about identity.
I Am Here is part of Stories of the World,
one of the major projects at the heart of the
London 2012 Cultural Olympiad.
"Hi I'm Hannah. I'm 17 and I'm here at Croydon
Museum today and I've picked an object that
I would like to talk about and that object is the
steel pan.
I was first attracted to the steel pan because it
reminded me of how music is such a big part of
people's identity, and living here in Croydon
where there's so many different cultures and it's
so diverse and I think it is inevitable that music
is going to play a big part in everyday life and
there will be lots of different music influenced
from all over the world.
Steel pan music originated from the Caribbean
and that's where my family's from. So originally
I was quite drawn to it.
Steel pan music is often played at carnivals
and again I can relate to this because I have
been to a few carnivals with my family and
I just like the idea of how you know, this
little bit of metal can bring lots of people
together and it just reminds of good
times of fun, just celebrating, I think music is
a good way to bring people together.
I think to fully appreciate it you really need
to hear steel pan music live and be in the middle
of a carnival, to appreciate all the sounds,
you can look at it but I think it's better to be
there and to hear it and then you can really
understand what steel pan music is about."


text:
Your voice box (larynx) has two bands of muscle that form the vocal cords. The front of the voice box is made of cartilage and is sometimes called the Adam's apple.
During a supraglottic laryngectomy (sooprah-GLOT-tik lair-un-JECT-uh-me), a surgeon removes the top part of your voice box (larynx), near your vocal cords.
You should avoid taking aspirin or ibuprofen for 7 to 10 days before surgery.
A staff member will call you before your surgery. He or she will tell you what time to arrive at the hospital, where to park, and where to report.
Do not eat or drink anything after midnight the night before your surgery.
You will be moved to the recovery room after your surgery. You will spend 1 to 2 hours there, depending on how quickly you wake up from the anesthesia. When you are awake, you will be moved to your room on the Head and Neck Surgery Unit.
When you are in your room, you may be connected to a machine that monitors your heart (cardiac monitor). A pulse oximeter, a small device that looks like a clothes pin, will be placed on your finger, toe, or ear lobe to measure the amount of oxygen in your blood.
You will have a temporary tube in your throat called a trach (TRAKE) tube, which you will breathe through. Trach is short for tracheostomy (TRAKE-e-os-toe-me) which means a hole in your windpipe. Since you have had general anesthesia, it will be important for you to do coughing and deep breathing exercises. Your nurse and a respiratory technician will show you how to do these exercises. Coughing and deep breathing will help keep your lungs clear after surgery.
Mucus production is normal, and you can expect to cough up mucus through your trach. It is normal for the mucus to have blood in it. Your nurse and respiratory tech will also be removing mucus from your trach. You will have a hand-held suction device to remove saliva from your mouth and mucus from around your trach. A misting oxygen mask over your trach will make it easier to breathe by producing moisture, which helps thin your mucus.
An IV will provide fluids until you are ready to start tube feedings. You may have a tube in your nose called an NG tube (nasogastric tube). At first the NG tube will empty your stomach to prevent vomiting. It will be used later to provide your nutrition. You may have a catheter in your bladder to remove urine. There also may be drains in your neck. These will remove fluid from your incision and allow you to heal.
You will not get out of bed the day of surgery. The head of your bed will be raised to help decrease swelling and help you breathe. Sleeves called SCDs will be worn on your legs to help your blood circulate and prevent blood clots from forming. The sleeves fill with air, giving your legs a little squeeze, and then deflate. You may not have anything to eat or drink, but you will be given sponges to wipe your mouth.
You will have some pain and discomfort. Your nurse can give you medicine prescribed by your doctor if the pain is severe. Pain medicine is not automatically given, so be sure to tell your nurse if you are beginning to feel any pain. Since you cannot talk, pen and paper will be given to you so you can communicate. A picture board will be provided if you cannot write in English.
The staff can answer any questions that you or your family may have. A social worker is available if you or your family have questions about insurance or the need for post-hospital care, such as rehab or a skilled nursing facility. The primary care nurse also is available to help with discharge planning and to help set up home health care.
When the swelling has gone down enough so you can breathe through your mouth, the doctors will start taking out the trach tube. They will deflate the balloon or cuff around the bottom of your trach to see if you can swallow your saliva without coughing. If you are able to do this, the next day the doctors will change your trach to a smaller one without a cuff. This procedure is done at the bedside and takes about a minute.
At this point you should be able to place your finger over your trach and speak. The doctors also may order a speaking valve. This will allow you to breathe air in through your trach and leave your hands free.
The next step will be to change the open inner cannula for one that is solid. This is called capping your trach. You should be able to breathe and speak comfortably. A nurse can remove the cap if you have trouble breathing. The nurse can show you how to remove the cap yourself. Once you have been able to tolerate having your trach capped for 24 hours, the doctors will remove the trach. A dressing will be placed over the opening where the trach was. This dressing will be changed several times a day. You may help the opening close faster by putting your fingers over the dressing when talking, coughing, or swallowing.
A speech therapist will work with you to help you learn the supraglottic swallowing technique. A barium swallow also may be done to study your swallowing. You will be started on a pureed diet after the trach is removed, and when the doctor and speech therapist feel you are ready. The foods you eat will have to be blended or pureed for easier swallowing. Thin liquids go down too quickly and may end up in the "wrong pipe." When you are able to tolerate this diet, the NG tube will be removed.
You should feel better every day. You may have some days, however, when you do not feel well at all. Try to be patient with your body. It is healing and needs time. If you are interested, ask your nurse about getting a movie or books.
Your nurse will help you learn to change the dressing over your trach. He or she will teach you about your diet and how to care for your incision. Home health care will be set up before you leave the hospital. Before you go home, your nurse will give you written instructions and make a follow-up appointment with your doctor. If you or your family have any questions during your stay, be sure to speak with your nurse.
The doctor will give you a prescription for pain medicine that is to be taken when needed. You should examine your incision daily. Call your doctor if you have any of the following:
Follow-up appointments should be made with your doctor and the speech therapist. The home health nurse will come to your house to check on your progress.


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This week on Uncommon Knowledge with Peter Robinson, Chief Oil & Gas chairman Trevor Rees-Jones discusses fracking — what it is and why it is crucial to the country's future, the challenge of discovering and distributing cheap energy, and why our gas prices will (and in Mr. Rees-Jones's opinion, should) go up in the future. Mr. Rees-Jones is a native Texan and one of the more accomplished members of Dartmouth's class of 1973. Please check out this timely edition of Uncommon Knowledge.
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Roots Organics Surge plant nutrient and microbe stimulant is designed from the finest sustainably-harvested and enzymatically processed marine protein materials. The addition of natural sugar, kelp and humic acid to a powerful fish base creates a potent fusion of natural compounds to enhance the distinctive qualities and flavor of your harvest.
Faster growth, greater yields, and lush plants rich with essential oils - all these benefits from one powerful product.
715465 - Roots Organics Surge Quart
715470 - Roots Organics Surge Gallon
715475 - Roots Organics Surge 2.5 Gallon
715480 - Roots Organics Surge 5 Gallon
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Should organics be tested for GMOs?
A recent disturbing incident of GMO contamination of organic soybeans raises the question of whether organic foods should be tested for genetically modified material. The US National Organic Program (NOP) rules prohibit GMOs in organics but don't require methods to prohibit GMO contamination or establish thresholds for adventitious GM presence. The Organic & Non-GMO Report asked organic industry experts if organics should be tested for GMOs.
A recent disturbing incident of GMO contamination of organic soybeans raises the question of whether organic foods should be tested for genetically modified material. The US National Organic Program (NOP) rules prohibit GMOs in organics but don't require methods to prohibit GMO contamination or establish thresholds for adventitious GM presence. The Organic & Non-GMO Report asked organic industry experts if organics should be tested for GMOs.
According to Billy Hunter, an Iowa-based organic inspector, many organic food companies ignore the GM food threat. "Many companies have their heads in the sand about the issue," he says. Hunter conducts inspections for organic certifiers such as Quality Assurance International and Oregon Tilth and for a non-GMO certification firm, giving him a unique perspective on the GMO threat.
"Heads in the sand doesn't solve the problem"
Hunter says very little GMO testing is being done on organic crops and foods, such as corn and soy and processed products, that could contain adventitious GM material. "Organic companies don't want to take on an expense when it isn't mandated by consumer or regulatory pressure," he says. As a result, no one knows the extent of GMO contamination of organics. "As long as we don't do genetic testing, we won't know," says Hunter. "Having our heads in the sand doesn't solve the problem. We are selling foodstuffs to the market that have GMO contamination."
Michael Potter, president of Eden Foods, an organic food manufacturer, agrees with Hunter. "If you don't test, you don't know (how much GMOs are a problem in organics)," he says. Eden Foods is one of a few organic food companies that require GMO testing.
The question of testing
Many organic food experts say GMO testing should not be required in organic certification. They say organic is a process-based certification, and a testing requirement would move organic to an end product-based certification, not to mention adding costs to farmers and processors.
"We do not certify a product as chemical-free, so why would we try and certify the impossible standard of GMO-free? We certify the process," says Brad Brummond, county extension agent and organic contact at North Dakota State University. "There is no statutory basis for a testing requirement, and the 'excluded methods' provision of the NOP regulation does not allow for penalizing a producer in the case of inadvertent contamination. Producers would, however. be penalized in the marketplace, regardless of how the contamination occurred," says Mark Lipson, policy program director, Organic Farming Research Foundation
As Lipson indicated, farmers' organic grains are sometimes tested for GMOs by grain buyers and rejected if they test positive. That should be the main role of GMO testing in organics, says Kathleen Delate, associate professor-organic crop specialist at Iowa State University. "GMO testing is a function of private contracts and not of the NOP, so it would be very difficult to have any testing mandated by the government, let alone have sufficient resources to police the testing," she says.
Francis Thicke, an organic farmer based in Fairfield, Iowa, says the question of whether GMO testing should be required on organic foods leads to questions about the need for a GMO tolerance in organics. "To establish a GMO-contamination threshold for certified organic products would literally require an act of Congress, and would certainly bring on a raucous debate," says Thicke.
Former National Organic Standards Board chairman Jim Riddle says a GMO threshold in organics is needed to help organic farmers seek legal remedies for losses suffered due to GMO contamination (see The Organic & Non-GMO Report, February 2007).
Tool for detecting contamination levels
The issue of GMO testing in organic is complex, says Dag Falck, organic program manager at Nature's Path Foods, another organic food company that tests for GMOs. "It would not be congruent to simply add a requirement for GMO testing to organic standards," says Falck. However, Falck believes that testing should be mandated in organic standards as a tool for detecting GMO contamination levels. "The only responsible 'practice' when it comes to elimination or reduction of GMOs includes the utilization of testing to determine where the contamination is present, and where it enters the organic systems. Without testing we cannot 'see' the contamination, and are left guessing if our efforts to remain GMO-free are effective or not," he says. Still, Falck believes adding a testing requirement to organic standards may be too much to ask since organic farmers and processors already face challenges with complex organic issues.
Seed contamination a real problem
Shawn Matteson, certification coordinator for a Montana chapter of Organic Crop Improvement Association, says seed grown as organic should be tested to confirm it is non-GMO. "I don't think a non-GMO affidavit (stating that seed is non-GMO) is worth much unless the seed has been tested," she says.
Mary-Howell Martens, an organic farmer and grain buyer in Penn Yan, New York, also sees GMO problems emerging from seed grown as organic. According to the NOP, organic farmers can buy conventional seed if "commercial quantities" of organic seed are not available. "Growing organic corn from such seed will probably result in a crop that will have over 2% contamination," says Martens. Add this to later contamination that can easily result from pollen drift or commingling in grain handling, and the result is an organic crop containing a lot of GMOs.
"No idea where we stand"
Hunter believes GMO testing is "absolutely essential," but that farmers shouldn't bear the cost. "The cost has to be figured out without being on the backs of farmers. Perhaps some type of cost share," he says. A good first step, says Hunter, would be to test representative samples using protein-based lateral flow strip tests, which are fast and inexpensive. "They can give you some idea what you have with GMO levels," he says. If positive results show, other methods such as DNA-based polymerase chain reaction (PCR) could be used to quantify contamination levels. "At this point we have no idea where we stand. Without testing, something that is organic could be contaminated," says Hunter. Ultimately, consumer demand may dictate the need for testing. "If consumers started demanding no GMOs, we would test no matter the inconvenience," he says.
GMOs increase costs, decrease options for organic farmer
Genetically modified crops threaten the livelihoods of organic farmers through seed contamination, cross pollination of organic crops, and commingling in grain handling.
However, GM crops are causing other, not so obvious problems for organic farmers. A good example is Jack Olson, an organic farmer in Litchville, North Dakota, who grows organic soybeans, wheat, and other crops. Olson had to purchase a combine and a semi-trailer to harvest and transport his organic soybeans because contract operators didn't want to go through the extra steps of cleaning their equipment to prevent GMO commingling.
"I'm $70,000 in the hole because of buying the combine and semi trailer," says Olson. He had previously hired someone to combine his fields, but the operator didn't want to wait while Olson cleaned and purged the combine to ensure it contained no GM soybeans.
"Custom operators just want to bring the combine into the field and work. It's illogical for them to wait for me to clean and purge their combine; they're losing money," says Olson. He also says they don't like him touching their equipment. Olson faced the same challenge with truckers who transported his soybeans to a processing facility. "Truckers don't want to clean their semi and dry it down for one load of soybeans," he says. But as with the combine, trucks need to be cleaned to make sure no GM material mixed with the organic soybeans.
So, instead of dealing with custom combine and truck operators, Olson purchased his own equipment.
GM crop production has also limited Olson's farming production options; he doesn't grow organic corn or canola due to the cross pollination threat from GM varieties. "Organic corn is selling for $12 per bushel. I would love to grow it but I can't," he says.
Olson also says that if GM wheat had been approved for production, it would have "shut me down as an organic farmer. It's hard for one organic farmer to fight Monsanto," he says. Still, Olson puts up with the inconveniences because he is committed to organic agriculture. "At least we're clean, that's why we grow organic. It's God's way," he says.


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Janell Howland is in her sixth season as the women's golf head coach at UNCG in 2019-20. Prior to UNCG, Howland had been the associate head women's golf coach at Ole Miss for four years and spent eight years as a professional golfer.
Over the last two years under Howland's leadership, the Spartans have had three student-athletes named to the Southern Conference All-Freshman Team in Tara Bettle (2018), Keri Kenkel (2018) and Hailey Joy (2019). During the 2018-19 season, UNCG finished in the top 10 seven times including a program-best second place finish in the team's annual home fall tournament, the Starmount Fall Classic. Additionally, UNCG finished tied for fourth place at the Pinehurst Challenge along with another top-five finish in the SoCon Championship. The Spartans also had their best team score in the Bryan National Collegiate at 918 (303-306-309).
During her time in Oxford, Howland helped the Rebels to three NCAA Regional appearances in four seasons. Last season, Ole Miss sent an individual to the NCAA Regionals as Abby Newton finished 36th in Tallahassee. The Rebels had three consecutive appearances in the NCAA Regionals during Howland's first three years, heading to Daytona Beach in 2011 (14th place), Columbus in 2012 (13th place) and Auburn in 2013 (18thplace).
During her time at Ole Miss, Howland has handled a variety of aspects of the program and specializes in the short game area of women's golf. She created a Big Break Rebel Style short game competition for her student-athletes and is a certified AimPoint Putting Green Reading Instructor. Additionally, she has served as the Tournament Director for the Rebel Intercollegiate Tournament. Prior to Ole Miss, Howland worked for a year as a volunteer assistant coach at UNCW, helping Sofia Hagsund to an NCAA East Regional appearance.
A two-time (2005, 2009) member of the LPGA Tour and an eight member of the LPGA Duramed Futures Tour (currently Symetra Tour), Howland has taken part in more than 120 events and has posted 11 top-10 finishes. Her career best finish came at the 2007 Louisiana Pelican Classic where she earned medalist honors. She ranks in the top 50 among the tour's career money winners and participated in the 2008 U.S. Women's Open.
Howland began her collegiate career at Trine University (Tri-State University) and led the squad to the 1997 NAIA Women's Golf National Championship. She won individual medalist honors at the 1998 Manchester Championship and posted a runner-up finish at the Tri-State Championship. After two seasons at Trine, Howland transferred to Lamar University and continued to enjoy success on the links. She won the Sam Houston State Championship and the Springlake Championship in 1999. She earned her degree in business administration marketing in 2000 from Lamar.
After college, Howland won the 2001 Bermuda Match Play Championship. She also dominated women's amateur golf in Idaho, winning both the Women's Stroke Play and Match Play Championships in 2001 and 2002 before turning pro in October of 2002. She was a leader of the Fellowship of Christian Athletes (FCA) on the Duramed Tour from 2004-2010.


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A delegation of 2nd year Chinese T&I students, led by Prof. Wallace Chen, have individually placed at the 2nd Televic Simultaneous Interpreting Competition in Newcastle. Suwen Feng and Yanbo Wang received 1st and 3rd places respectively. Jennifer Zhang also made it into the final round and received 5th place.
"Together, the three highly talented contestants made MIIS and Chinese T&I shine once again after our first victory last year at the same event," says Prof. Chen.


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Ryan Cochran, Kansas City, Mo '38 Ford Deluxe Coupe
Ryan Cochran is the owner, founder, and sole proprietor of The Jalopy Journal and the Hokey Ass Message Board, or HAMB, a thriving Internet bulletin board dedicated to the gospel of traditional old school rods and customs. At 28 years old, Ryan has become something of an Internet icon, with thousands of gearheads around the world logging onto his site daily to get their latest dose of info, gossip, and tech advice. In fact, Young Guns is not the first group to recognize Ryan for his contribution to the hot rod world. The Kustoms of America recently gave him the KOA Lifestyle Award, which recognizes individuals who are working to improve the hobby and further the traditional custom way of life.
When we first read the spec sheet Ryan sent in on his car, we were rolling on the floor laughing, so rather than trying to interpret the info, we thought you might enjoy reading exactly what he wrote. Here's an excerpt:
Make of car: Ford
Year: '38
Model: Deluxe Coupe
Cost to build your car: More than a deuce grille shell on eBay, less than a large bar of gold liberated from South American mountains.
How often is car driven: The car is driven rain or shine, but not when it's too rainy or the sun is too hot. And never on the anniversary of Hank William's death.
Frame: Special TCI frame using space age titanium originally created for the Gemini program and later declassified for my use.
Make & year of rearend/suspension: An Art Morrison triangulated four-bar using steel cut from the chassis of the Mysterion and machined by an Amish man named Peter on a lathe turned by the legs of his wife Mary. The Strange 9-inch is hung by coilovers with emotional issues.
Make & year of frontend/suspension: Front suspension is an owner-fabbed Mustang II using control arms that were blessed by a Russian medium channeling the spirits of Joey Ramone at his grave site in New York. Car is sprung with Firestone airbags that were cured in a mixture of monkey blood and olive oil for 10 years while sealed in a container and buried next to my dog Jean Pierre.
Brakes: All four wheels come to a screeching halt via Willwood discs brakes–rotors turned by Germ himself.
Wheels & Tires: Hurst cheater slicks (I cheat better than anyone) spinning on 15×8 rears. Firestone fronts on 15x5s once used on the set of the musical Oklahoma!
Engine details: Race-bred Rehyer Morrison 424ci small-block Chevy used by Dale Earnhardt when NASCAR (they almost cheat as well as I do) fixed Daytona a couple years back. Detuned for the street.
Transmission: Muncie four-speed taken out of a wrecked '65 Vette found on the far side of dead man's curve.
Body: Stock Henry Ford (Monogrammed HF on the left chest) stolen in 1946, but recovered in 1998.
Paint: Bob's Big Boy black lacquer sprayed by a young Catholic girl in the '40s.
Interior details: Gangster pinstriped mohair with dash insert carved from Jim Morrison's thigh bone. Stewart-Warner gauges.
Misc. Details: Nothing special. Just a bare bones hot rod built to go fast and catch chicks. It worked, too. I got a girl to say yes in the passenger seat. Marcie and I got married in December…
As the official November Young Gun of the Month, Ryan will receive a $400 gift certificate redeemable with this month's sponsor, Wescott's Auto Restyling. With an entire catalog full of body panels, parts, and accessories, we're sure Ryan can find something he can use to spruce up his bitchin' fat-fendered flyer. Congratulations, Ryan, and thanks again for building such a cool place to hang out!


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Tomatillo (pronounced toh-MAH-tee-YO) is a relative of the tomato family. Tomatillos are of Mexican origin but are now grown in many other places in the Western hemisphere. The fruit is surrounded by a thin paper-like brownish husk and is ideal for use when it is still green.
I made a chutney using tomatillos for the first time, over the weekend and just loved it.
2 tomatillos, chopped
½ medium onion, chopped
5-6 green chillies, chopped finely
½ tsp ginger paste
½ tsp garlic paste
¼ cup roasted peanuts
1 small piece of jaggery
1 Tbsp oil
Salt to taste
Heat the oil in a pan. Sauté the onions, add the ginger-garlic pastes and green chillies followed by the chopped tomatillos and jaggery.
Cook till the tomatillos are done and turn to mush.
Allow the mixture to cool & then blend well along with roasted peanuts to get a thick chutney.
This chutney would be the perfect accompaniment to these instant dosas or even these not-so-instant dosas. It would also make a great tangy dip for baked tortillas or could even serve as a spread on any kind of toasted bread.
I had it with some hot dosas and it was really good. This is one chutney I will definitely be making again.


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Green Bean Starch Sheet / Tientsin Beansheet (Shanghai noodle) is an excellent food prepared in the traditional method. Green bean starch sheet can be cooked for stir fry or salad like "Yum Shanghai noodle". This green bean starch is soft and tender. Soaking it in boiling water for about half an hour, cutting it into any required shape. Ingredients : green bean, starch. Weight:8.8 oz. Product of China.
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