text: celpac® S/CLP/SIL842170/B/21/04/2004 page 1 / 4GB AC Semiconductor Contactor pitch 22,5mm compact size and DIN rail mounting. SIL842170 Output : 12-275VAC 25A(*) Input : 3-32VDC/I<10mA ❏ Ready to use Single-Phase Relay: " Install it & Forget it!" ❏ Zero cross model : 12-275VAC 25A alternistor on output. I2t value > 312A2s . ❏ Large control range : 3-32VDC with an input current < 10 mA on all the range. Green LED visualization on the input. ❏ Very high immunity : Voltage protection on output and input- 4kV according IEC61000-4-4 & 5 ❏ IP20 housing ❏ Low leakage current (<1mA) and low zero cross voltage ( <10V) ❏ Mounting and dismounting on DIN rail without any tool or directly mountable on panel. ❏ Designed in conformity with EN60947-4-3 (IEC947-4-3)-UL-cUL (*) see conditions (thermal curve page 3) 20A 230VAC 50hz Dimensions : Protection L1 SSR Typical application: 4kW resistor (AC-51 load) on 230 VAC T1 A2 A1 - + Control load LOAD Proud to serve you All technical caracteristics are subject to change without previous notice. Caractéristiques sujettes à modifications sans préavis. celduc r e l a i s celpac® S/CLP/SIL842170/B/21/04/2004 page 2 / 4GB Control characteristics (at 25°C) Control voltage Control current (@ Uc ) Release voltage Input LED Reverse voltage Clamping voltage Input immunity : EN61000-4-4 Input immunity : EN61000-4-5 Output characteristics (at 20°C) Parameter Load voltage Operating range Peak voltage Clamping voltage Zero cross level Latching voltage AC-51 nominal current : permanent AC-53 nominal current Non repetitive overload current On state voltage drop (typical value) Dynamic resistance (typical value) Output Power dissipation (typical value) Thermal resistance between junction to air : calm air Off state leakage current Minimum load current Turn on time Turn off time Operating frequency range Off state dv/dt Maximum di/dt non repetitive I2t (<10ms) Conducted immunity level Conducted immunity level Short circuit protection Symbol Uc Ic Uc off Min 3 <10 1 green 32 42 2kV 2KV Urv Uclamp 12 Unit V mA V 10 8 Ic ( mA) Paramètre / Parameter Input : Ic = f( Uc) DC Nom Max 5-12-24 32 <10 <10 6 4 V V 2 0 0 2 4 6 8 10 12 14 16 18 20 22 24 26 28 30 32 Uc ( VDC) Conditions ( ventilation in the cabinet) Symbol Typ. Unit Ue 230 V rms Uemin-max 12-275 V rms Up 600 V Uclamp 430 (@1mA) V Usync 10 V Ie nom Ua 8 V ( see Fig. 2 page 3 ) Ie AC-51 25 A rms Ie AC-53 5 A rms tp=10ms (Fig. 3) Itsm 250 A @ 25°C Vt 0,85 V rt 15 mΩ Pd 0,9xIe+0,015xIe2 W Rthj/a 3,8 (3,3) K/W @Ue, 50Hz Ilk <1 mA Iemin 5 mA Uc nom DC ,f=50Hz ton max 10 ms Uc nom DC ,f=50Hz toff max 10 ms f 0,1-440 Hz dv/dt 500 V/µs di/dt 50 A/µs I2t 312 A2s IEC 1000-4-4 (burst) 4kV criterion A IEC 1000-4-5(schocks) 4kV criterion A FERRAZ gRC 25A 14x51 165A2s General characteristics (at 20°C) Input-output isolation @500m Output-case isolation @500m Insulation resistance Rated impulse voltage Protection level / CEI529 Pollution degree Vibration resistance 10 -55 Hz according to CEI68 : Shocks resistance according to CEI68 ( on DIN rail / with screws) Ambient temperature (with no icing or condensation) Storage temperature (with no icing or condensation) Ambient humidity Weight Conformity Conformity Ui Ui Uimp HR - celduc r e l a i 4000 2500 100 (@500VDC) 4000 IP20 2 1,5 30/50 -30 /+80 -30/+100 40 to 85 260 EN60947-4-3 (IEC947-4-3) UL/cUL pending VRMS VRMS MΩ V mm g °C °C % g www.celduc.com s Rue Ampère B.P. 4 42290 SORBIERS - FRANCE E-Mail : [email protected] Fax +33 (0) 4 77 53 85 51 Service Commercial France Tél. : +33 (0) 4 77 53 90 20 Sales Dept.For Europe Tel. : +33 (0) 4 77 53 90 21 Sales Dept. Asia : Tél. +33 (0) 4 77 53 90 19 celpac® S/CLP/SIL842170/B/21/04/2004 page 3 / 4/GB Thermal specifications . Current according ambient temperature : 25 1 20 2 15 I(A) Ø The curve "1" gives the limits of the product. The temperature reached are acceptable for the components. These values are in compliance with most of SSRs manufacturers. In a cabinet with a minimum of ventilation or a non permanent current, these values are correct. Ø The curve "2" gives the limits of the product according to EN60947-4-3 with a maximum rise temperature of 50°C (@40°C) for a permanent working and in air calm ( test during 8 hours). 10 Ø For a non permanent current, you can calcule the average power = Pd x duty cycle and check the rise temperature : Tj = Pd x Rthj/a (Pd and Rthj/a are given page 2). The junction temperature must not exceed 125°C at the maximum ambient temperature.The maximum current is limited to the size of the alternistor = 25A. 5 0 0 5 10 15 20 25 30 35 40 45 50 55 60 65 70 75 80 85 T ambient (°C) Ø The thermal constant (Cth) of the product is 7 minutes. That means the rise temperature is only 63% of the stabilized temperature after a running time of 7 minutes. fig 2 Fig.3 Surge current : Itsm (Apeak) = f(t) for 25A models with Itsm =250A 1 - No repetitive Itsm is given without voltage reapplied . This curve is used for the determination of the protection. 250 2 - Repetitive Itsm is given for inrush current with initial Tj = 70°C. In normal working , this curve musn't be exceed. Be carefull, the repetition of the surge current decrease the lifetime SSR's . Itsm (Apeak) Overload current . 1 200 150 No repetive surge current without voltage reapplied. 2 100 50 Repetive surge current with voltage reapplied. 0 0,01 fig 3 0,1 1 10 t(s) Mounting and dismounting on DIN rail without any tool. Panel Mounting M5 Drill for vertical can be adjusted Mounting DIN rail connected to protection wire (ground) . Dismounting M4 88±2mm 12,7mm Warning ! semiconductor relays don't provide any galvanic insulation between the load and the mains. Always use in conjunction with an adapted circuit breaker with isolation feature or a similar device in order to ensure a reliable isolation in the event of wrong function and when the relay must be insulated from the mains (maintenance ; if not used for a long duration ...). Ø celduc r e l a i www.celduc.com s Rue Ampère B.P. 4 42290 SORBIERS - FRANCE E-Mail : [email protected] Fax +33 (0) 4 77 53 85 51 Service Commercial France Tél. : +33 (0) 4 77 53 90 20 Sales Dept.For Europe Tel. : +33 (0) 4 77 53 90 21 Sales Dept. Asia : Tél. +33 (0) 4 77 53 90 19 celpac® S/CLP/SIL842170/B/21/04/2004 page 4 / 4GB Connections . wires (mm2) L Ø For the output terminals, the wire cross sections must be adapted to the load current and to the overcurrent protection device characteristics. The relay rated voltage must be adapted to the mains rated voltage. Ø L torques screwdriver screwdriver control 1 x(0,75-->2,5) L = 6mm celpac use screw clamp connections. 0,4N.m (0,6N.m max) 3,5x0,5mm 1,2N.m (1,8N.m max) Pozidriv2/ 0,8x5,5 (1x6) Power 1x(1,5-->16) 1 x(1,5-->10) L = 10mm Mounting Warning : only in vertical position. The user should protect heat sensitive materials as well as persons against any contacts with the heatsink. For non vertical mounting , the load current must be 50% lower than the rated one . For a good cooling, the SSR needs an air convection. Less convection air produces an abnormal heating. Keep a distance between the upper SSR and the lower SSR. In case of no space between two SSR ( zero space between two SSRs) , please reduce the load current. For further details refer to below : Ø Ø Derating current with no space between SSRs AC-51 nominal currents are given with a space of 22,5mm between each SSR, for a permanent current during a minimum time of 8 hours in air calm according to IEC60947-4-3. In case of non permanent currents or in case of SSRs are mounted with no space, you must check the heatsink temperature never exceed 90°C. When the SSRs are mounted side to side ( no space between each relay) a derating current of 25% must be take into account. A forced cooling ( fan inside the cabinet) improves significantly the thermal performances. vertical position 80mm Typical application : LOADS SIL product is designed mainly for AC-51 résistive load. AC-53 motor current are also given . For other loads, check the inrush current at turn ON and possible overvoltages at turn OFF or consult us : * AC-55b : Incandescent lamps : Inrush current is generally 10 times In during few 10ms. So limit the nominal current at about 10A. * AC-55a : Electric discharge lamp : These loads often have overcurrent at turn ON and overvoltage at turn OFF, so we advise to use 400VAC SSR on 230VAC mains. * AC-56a : Transformers loads: Very high inrush current up to 100 times In . We advise to use random SSR. * AC-56b : Capacitors loads: Very high current at turn ON and overvolatge at turn OFF, please consult us with 1600V peak SSR with high inrush current. 1~ Fuse Fusible Protection : To protect the SSR against a short-circuit of the load , use a fuse with a I2t value = 1/2 I2t value specified page 2. A test has been made with FERRAZ fuse ( see page 2). It is possible to protect SSR by MCB ( miniature circuit breaker). In this case, see application note ( SSR protection) and use a SSR with high I2t value (5000A2s minimum) L1 EMC : Ø Immunity : We give in our data-sheets, the immunity level of our SSRs according to the main standards for this type of products : EN61000-4-4 &5. You can see the high immunity level in comparison with the products on the market. Ø Emission: SSRs are complex devices which must be interconnected with other equipment (loads, cables,etc.) to form a system. Because the other equipment or the interconnections may not be under the control of celduc, it shall be the responsibility of the system integrator to ensure that systems containing SSRs comply with the requirements of any rules and regulations applicable at the system level. The very low zero cross voltage (<10V) improves the conducted emission level in comparison with most of SSR on the market with zero cross voltage higher than 25V. Consult celduc laboratory which can make some tests in your application. celduc r e l a i T1 A1 Load Charge A2 + control - N www.celduc.com s Rue Ampère B.P. 4 42290 SORBIERS - FRANCE E-Mail : [email protected] Fax +33 (0) 4 77 53 85 51 Service Commercial France Tél. : +33 (0) 4 77 53 90 20 Sales Dept.For Europe Tel. : +33 (0) 4 77 53 90 21 Sales Dept. Asia : Tél. +33 (0) 4 77 53 90 19


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Cancer Bats Merchandise
Proving that loud, gritty, and ranting punk rock is still alive and thrashing in Canada, Toronto's Cancer Bats were founded in the spring of 2004 by singer Liam Cormier and guitarist Scott Middleton. Cormier and Middleton had worked together before in a metal band called At the Mercy of Inspiration, and were looking to launch a new project that would take their music in a harder but more elemental direction. Teaming with bassist Andrew McCracken and drummer Joel Bath, they formed Cancer Bats and recorded a four-song demo that the band pressed for sale at shows in early 2005; the disc soon sold out two pressings, and was later reissued as a 7" vinyl EP by Tragic Comedy Records. After a few months, the group became disenchanted with drummer Bath, and Mike Peters shortly took over as the group's beat-keeper. Cancer Bats hit the road with a vengeance, playing all over Canada and making occasional jaunts into the United States while sharing stages with most of the Great White North's best punk outfits. The hard-partying band released its first full-length album, Birthing the Giant, in the fall of 2006, which was released in Canada by Distort Entertainment, in the United States by Abacus Records, and in the U.K. by Hassle Records; each release featured the same songs, though the sequence was changed for the American release of the disc. The band kept up its relentless touring pace after the album hit stores, and played a major American tour opening for Billy Talent. In 2007, McCracken amicably parted ways with Cancer Bats to devote more time to his design business, and Jason Bailey, a veteran of the bands Shattered Realm and Figure Four, signed on as their new bass player.

subset: commoncrawl


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70 Townsend Terrace
East Shore, New Haven, 06512
Commute to Downtown East Haven
Almost all errands require a car.
Mostly flat, minimal bike lanes.
About your score
70 Townsend Terrace has a Walk Score of 18 out of 100. This location is a Car-Dependent neighborhood so almost all errands require a car.
This location is in the East Shore neighborhood in New Haven. Nearby parks include Nathan Hale Park, East Shore Park and Fort Wooster Park.
Explore how far you can travel by car, bus, bike and foot from 70 Townsend Terrace.
View all East Shore apartments on a map.
Search for homes in New Haven or find a New Haven real estate agent who knows walkable neighborhoods. Links will open on our partner site Redfin.com.
70 Townsend Terrace is in the East Shore neighborhood. East Shore is the 19th most walkable neighborhood in New Haven with a neighborhood Walk Score of 22.


text: Yves Saint Laurent Beauty was born in 1964, driven by Yves Saint Laurent's desire to create a 'face' for the woman he dressed. Now the epitome of Parisian chic for over five decades, Yves Saint Laurent Beauty continues to celebrate the modern woman with a luxurious universe of colours and textures to match the richness of Creative Director Hedi Slimane's latest collections. Both audacious and beautifully wearable, explore the Yves Saint Laurent world of innovative skincare, iconic make-up and alluring fragrance here.


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7 My loved ones, in one sense, I am not writing a new command for you. I am only reminding you of the old command. It's a word you already know, a word that has existed from the beginning. 8 However, in another sense, I am writing a new command for you. The new command is the truth that He lived; and now you are living it, too, because the darkness is fading and the true light is already shining among you.
9 Anyone who says, "I live in the light," but hates his brother or sister is still living in the shadows. 10 Anyone who loves his brother or sister lives in the light and will not trip because his conscience is clear. 11 But anyone who hates his brother is in the darkness, stumbling around with no idea where he is going, blinded by the darkness.
The Voice Bible Copyright © 2012 Thomas Nelson, Inc. The Voice™ translation © 2012 Ecclesia Bible Society All rights reserved.


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Minority and Non-Traditional Law Students / Re: How much does your pre-law job matter?« on: May 23, 2003, 04:25:20 PM »
I believe my pre-law job was the biggest factor in gaining admission to any law school. I was a U.S. Peace Corps Volunteer for two years. Not only has it been one of the most personally rewarding experiences of my life, but it has also given me the perspective and insight necessary to make the most of my law education.


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Location and general characteristics
Bottineau neighborhood is located in northeast Minneapolis. It is bordered by the Mississippi River on the west and University Avenue to the east. Lowry Avenue NE is the northern extent of the neighborhood, which runs to 16 th/17 th avenues NE in the south. This small neighborhood is named after the legendary pioneer, explorer and leader Pierre Bottineau who bought land here in 1845. Bottineau neighborhood has a rich history with the large number of ethnic groups that have settled in this area over the years. Today the community has a population of 1,254 people and is a destination for many artists to live and work. Bottineau has a nice mix of amenities including a large park, a library, and its close proximity to downtown.
The Northeast Arts Association occupies a former industrial building converted in 1991 to house art studios. Today, about 70 artists work in the building, and a café and restaurant are open to the public.
Last updated Sep 27, 2011


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Blog Archives
2013 WBC Group A Preview
Like us on Facebook here
Friday, February 9th, 2013
Sam Evans (Baseball Writer): Follow @RJA206
With the World Baseball Classic starting not too long from now, it's time to preview all of the teams and their individual superstars. Group A is perhaps the most talented division. Japan, China, Cuba, and Brazil will make up the structure of Group A, which will begin play in Fukuoka, Japan on March 2nd. This division appears to be one of the strongest and definitely one of the most interesting.
2009 WBC Highlights from the final – Japan vs Korea:


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Ah, it's that magical, most wonderful time of the year…made ever less magical and wondrous by "holiday creep": wherein a combination of commercial interests and our own (recently-evolved) ability to wring every ounce of sentiment from any experience (through technology that puts any song, image, or film at our fingertips for instant viewing) results in a "holiday season" that now seems to begin sometime in September!
We've progressed to the point that it can be a bit of a shock (at least for someone of my "middle age") to watch American movies from the 1940's and see George Bailey bringing home the "merry Christmas wreath" — or the Bishop's wife ordering a tree for delivery — on (gasp!) Christmas Eve! What's wrong with these people?
I heard the writer/director Nora Ephron in a recent interview lament that our current ability to record just about anything for later viewing (as opposed to the old experience of simply "missing" something on TV or in the theater) is creating a situation where we can now find ourselves hours behind on our entertainment each day.
This is not about slamming technology, or the creativity of the human mind that keeps thinking these new gadgets up. The reality I'm looking at is that we are novelty-seeking primates that — in some fundamental ways — can't help ourselves when presented with all-you-can-watch stimulation. (I mean, really, who doesn't want to watch over and over something that makes you feel good, happy or moved to tears?)
I now think of the book "Supernormal Stimuli" (reviewed recently here) when I avail myself of the convenience (and mastery over time and space) that something as "simple" as a DVD player offers me. I have used YouTube to watch snippets from TV shows that made an impression on me (the one time I saw them when there were broadcast in my youth). To a certain extent, I am deeply grateful for the community of like-minded nostalgist mammals that post these bits and pieces of popular culture that allow me to re-visit — pretty much at-will — passages of my life lived to-date. (After all, I'm at a stage in that life where I'm beginning to see just how swiftly it is passing, so I'm sympathetic to the desire to wring as much pleasure from the time we do have as is humanly possible).
But of course, that is the thing: We humans have made all sorts of things possible for ourselves. No matter how much I might view myself as low in income compared to others, the bare, naked fact is that I have access to an historically un-heard of variety and quantity of safe, moderately-priced foods in clean stores; safe water for drinking and bathing; an indoor toilet; electricity for light, and the cooking and refrigeration of food; a motor vehicle and supplies of fuel I can buy for it; inexpensive clothing that requires no hunting, skinning, tanning or weaving on my part; and easily-acquired tools and gadgets that allow me to talk to whoever I want to no matter where in the world they might currently be. How can this possibly be described as an impoverished life when held up to the experience of most of my fellow humans in the world right now, and just about every single one of my scraping, hunting, gathering, struggling ancestors all the way back to the first mammals?
The answer to that is simple: there is no comparison. No other creature on earth lives like we do.
The progression of our technology has been — and continues to be — geometric: the more we invent, the more we are able to invent. And even as science fiction continues to mis-guess how the future will appear, the future keeps arriving incrementally like some subtle tsunami.
I've come to the conclusion that such is our fate. At this point our technology is evolving so rapidly that there is really nothing else to be done but to put it into use and see how the human animal adapts. Or doesn't. And so we'll find out how this generation of thumb-texting kids develops — what kind of human beings they turn into — and how pissed they end up being at being guinea pigs for a new wave of human technology (assuming, of course, that they care enough to notice and reflect).
Biologists talk about the fact that bacterium and viruses reproduce so much more rapidly than humans that they are always going to be ahead of us in the race to adapt. As things now stand, our human-created technology has the same advantage over the host organism that continues to bring it into being. And like the many bacteria that are useful (even essential) to our survival as living beings, most of our technology is probably beneficial (or, at least not detrimental or fatal), but then, those aren't the bugs we're worried about, are they?
There is some evidence that the act of ridding humans of parasites (at least in the "developed world) has had the un-intended consequence of increasing the prevalence and severity of allergies. Turns out some of those parasites — though detrimental when running amok in our gut — co-evolved with their host organism to help it tolerate allergens in return for a little blood-sucking from its supply. Not surprising, really, now that we know that half of the human body's cellular weight is bacteria, or that the percentage of our genome that is actually human (not bacterial or viral) DNA is in the single digits.
So what's that have to do with Christmas? Well, in our historic economic and technological affluence, we have re-made the world into one that would give any of our primate cousins one hell of a woody: even the relatively non-rich of us can stimulate him- or herself in a bewildering variety of ways. We are clever apes, indeed, and the most social ones around, even as our technology and affluence makes us less and less dependent on each other for our jollies (think of the Hugh Grant character in the opening scenes of the film About A Boy — available on DVD or on-line!). Where will it all lead? Who knows.
The "holidays" are just a rather dramatic example of the power we now have to package, record, capture, replay and extend any experience we want to. And though we continue to attach to the "Christmas Season" the terms of the unique, special and one-night-a-year that it may once have merited, it is, in reality, becoming common, pedestrian and ubiquitous.
We now have to power to suck just about any endorphin-producing experience dry. (As clever apes we can barely help ourselves!) And even as I lament the loss of the rare and un-retrievable, I think I would be hard-pressed to give up the many benefits our technology has brought us.
(Not that I am offered that choice, really: to go back in time. Popular as that notion may be — particularly among the conservatively religious or political — it ain't gonna' happen. For better or worse, we're all on this ride together to the end).
I take the holiday season, then, as an opportunity to reflect on just who and what we humans are. In a funny way, you need look no further for confirmation of our animal status: we are distractible and can't keep from looking at the shiny thing or turning toward the loud noise or — in this case — watching our favorite Christmas movie for the umpteenth time, or packing our phones or devices with favorite songs, or eating our favorite Christmas cookies five days in a row.
And as Christmas approaches I take a step back and look warmly upon my own kind: at the near desperation that can attend our attempts to make a single day (or "season") special, or meaningful; the bitter-sweetness of those who can't be "home for the holidays"; or the "poor" who find a warm place and a hot meal donated and served up by their fellow humans (in a ritual that probably makes them feel better than the best Christmas movie). In short: the experiences we all share as social humans in our own families and communities.
When I was in boot camp in California, back in 1978, I was selected by my commanders as trustworthy to accept an invitation from some civilians who wanted to feed Thanksgiving dinner to some lonesome recruits. Suddenly I was transported from the bizarre world of my training barracks to a small home in the hills of Oakland. Two single neighbor ladies fed three of us "Coasties" all we could eat (which, for a hungry and harried "boot", was a lot). I had mincemeat pie for the first time. The host offered each of us the use of her phone to call home long-distance, and we luxuriated in the homey warmth and kindness of the evening, loosening our dress-uniform ties, drinking wine and feasting on home-made bounty.
That experience is a treasure of mine. It's the kind of thing that could be a scene in a movie, or a touching human interest story on the evening news. But, thinking about it, I'm glad there is no video tape of the evening that I could re-visit at will over the thirty years since it occurred. If there were, the potency of that evening would have long ago been diluted.
For in the end, the thing some of us are really after is the singular, the exquisite, the truly meaningful treasure that the evening I described is (and may always be) for me. Compared to such as that all of the forced emotion of the holiday industry is so much junk food: good enough in a pinch, but certainly not something to inspire a Norman Rockwell paining.
So for this holiday season, I wish you all something un-recordable and un-replayable on any electronic device, yet all the more indelible for that.
Merry Christmas.
t.n.s.r. bob


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If you're feeling down or you just want to create a happy place for you and your friends to relax and chat, set up a couple of seating areas with bright, floral outdoor throw pillows and outdoor cushions, some patio topiaries and tropical plants and your negative thoughts are sure to diminish. Add some throw pillows to your bench, hearth or just lay them around on the ground to create your own comfortable seating area. A classic chaise lounge can adjust to sit up if you need to chat or just lay it back, close your eyes and relax.
|Outdoor Living Spaces
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Brigadier Nasser Mohammed Al Ali
Top logistics generals meet in Doha
Doha, November 14, 2012
More than 100 delegates attended the second annual Qatar Defence Logistics and Support Forum, which recently concluded in Doha after three days of high level presentations by top military generals.
The event served as a learning platform for all those involved and enabled the numerous international and regional forces to debate best practice and a roadmap for the future.
The conference was opened by Brigadier Nasser Mohammed Al Ali, assistant chief of staff Logistics Qatar Armed Forces, who spoke on the importance of logistics in Qatar and during coalition operations, which the Qatar Armed Forces are continuing to support.
He also spoke of the importance of industry and militaries working together closely, a belief which was echoed by many of the speakers.
In his keynote presentation Major General Lauriston of the French Air Force discussed Operation Unified Protector in Libya where France and Qatar worked together in a coalition. The key points were training for a contingency, building trust and interoperability within coalitions.
Brigadier General Leisenring of the US Army Central Command talked about contracting and the importance of using local contracting support.
He stated that the key challenge for logisticians today is "doing more with less" and "finding new ways to meet operational requirements". He closed by saying, forces must look at "what we need not just what we want".
The UK MoD were represented by Brigadier Mark Dunn who took the audience through the developments in logistics in recent times, he also talked on the importance of incentivizing both partners in government and contractor relationships.
The second day started with Vice Admiral Gauzolino examining lifecycle management and the importance of designing ships with the next 50 years in mind. Continuing the naval theme Rear Admiral Wang looked at coalition operations and maximizing the utilisation of scarce resources.
The discussion panel closing the day agreed that both a change in mind-set and closer work through coalitions were the way forward and that forces should start considering themselves one coalition with a mutual goal.
On the final day, focused on joint logistics, delegates took a look at the best practice in this area, with examples from the French MoD, Royal Navy and Italian Air Force. – TradeArabia News Service


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Organised by UNESCO, World Book and Copyright Day is held yearly on the 23rd of April, a date which also marks the birth and death of William Shakespeare, and aims to promote reading, publishing and copyright. To celebrate and help people rediscover the pleasure of reading, we've gathered together some of our favourite animals featured in famous and much-loved works of literature. How many of these books have you read?!
Life of Pi – Richard Parker
Winner of four Oscars, the popular 2012 film Life of Pi was based on Yann Martel's intriguing novel of the same name, and tells the story of Pi, a young boy from Pondicherry, India, who ends up on a remarkable journey. When the ship taking him to North America sinks, Pi is left stranded on a lifeboat for 227 days with only Richard Parker for company. Trouble is, Richard Parker is a Bengal tiger…
Harry Potter – Hedwig
Adored by children and adults alike, the Harry Potter books have sold more than 450 million copies worldwide, making it the best-selling series in history. Each novel in the seven-book series envelops readers in a wonderful world of magic and mayhem, and is filled with charismatic characters and fantastical creatures. Among these is Harry Potter's loyal feathery friend Hedwig the snowy owl, a large, powerful owl species with piercing golden-yellow eyes.
Moby Dick – Moby Dick
"He tasks me! That whale, he tasks me!"
It doesn't end at all well for Captain Ahab when he tries to take on Moby Dick, the gigantic white sperm whale that had bitten off the sea-farer's leg on his last whaling voyage. In the story, Captain Ahab, a vengeful whale-hunter, is determined to track down the great whale and kill it, but the tables are turned when the harpoon rope becomes entangled around his neck, and he is dragged to the ocean's depths by the very animal he was trying to kill.
Esio Trot – Alfie
The star of Roald Dahl's 1990 children's novel Esio Trot is none other than Alfie, a little tortoise who, his owner believes, would be much happier if he were a little bigger. We can't be sure exactly what species Alfie is supposed to be, but one fellow carapaced creature that knows all about being diminutive is the Egyptian tortoise. This runty reptile has a high-domed shell which grows no longer than about 14 centimetres at full size!
The Ancient Mariner – the albatross
Being followed by an albatross is often considered to be a good omen for sea-farers, and in Samuel Taylor Coleridge's poem The Rime of the Ancient Mariner, an albatross appears at a most opportune moment, leading the ship and its crew out of the bitterly cold Antarctic. However, much to the anger of the other sailors, the Mariner shoots the bird, an action which causes bad fortune to befall him and his ship mates. The albatross in the poem could well have been a wandering albatross, which has the largest wingspan of any bird, reaching up to an impressive 3.5 metres across.
The Jungle Book – Baloo
Much-loved by many, Baloo the bear in Rudyard Kipling's The Jungle Book is described as being 'the sleepy brown bear'. However, this law-teaching character is actually thought to be a sloth bear, which is found in the Seoni area of India where the novel takes place. Sloth bears are unique amongst bears in that the majority of their diet is composed of insects, particularly termites and ants…this might explain Baloo's choice of snack as he sings 'Bear Necessities' in the animated Disney film adaptation!
White Fang – White Fang
Published in 1906, Jack London's novel White Fang is set during the Klondike Gold Rush in Canada's Yukon Territory at the end of the 19th century. It tells the story of the trials and tribulations faced by White Fang, part dog and part grey wolf, as he grows from a feisty pup into a majestic canine. Grey wolves are highly social and intelligent animals which hunt efficiently in packs. Once wide ranging in the northern hemisphere, the grey wolf now has a more restricted distribution, being extinct in parts of Western Europe, Mexico and the USA.
Jaws – the great white shark
A 1974 novel by Peter Benchley, Jaws tells the story of the residents of a fictional seaside town terrorised by a man-eating great white shark, and the efforts of three men to rid the small resort of the fearsome beast. While the film of the same name became a Hollywood blockbuster, it can't have done much good for the reputation of some of the ocean's most incredible predators! Despite media frenzy surrounding the topic, only an average of 30 to 50 shark attacks are reported each year, and of these just 5 to 10 prove to be fatal. If you consider that, in the coastal states of the USA alone, lightning strikes and kills more than 41 people each year, it's really not that high a statistic!
The Wind in the Willows – Mr Toad
Mr Toad, an impulsive motor car enthusiast and the owner of Toad Hall, is one of the central characters in Kenneth Grahame's The Wind in the Willows. Described as resourceful and intelligent, Mr Toad is a self-centred yet loveable rogue, and finds himself in several scrapes throughout the book. While not known for its penchant for tweed suits, the common toad is believed to be the inspiration behind the wealthy occupant of Toad Hall.
The Very Hungry Caterpillar – the caterpillar
We couldn't finish off this blog without mentioning a wonderful childhood favourite which documents a fascinating biological process…The Very Hungry Caterpillar! Young and old are enthralled by this picture book following the journey of a caterpillar as it chomps its way through various food items before pupating and emerging as a beautiful butterfly!
We hope you've enjoyed reuniting with some of the most famous (and infamous!) creatures in literature! Was your favourite animal character featured here? If not, comment below to tell us who your top choice is!
Four of our Top Ten Animals in Literature have made it onto the shortlist of the world's Top 50 Favourite Species…so why not check out what else has been nominated and cast your vote!
Kathryn Pintus, ARKive Text Author


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Friday 05 October
A vast, icy continent at the very south of the planet, the Antarctic is a land of extremes. Larger than Europe and nearly twice the size of Australia (1) (2), it is almost entirely buried beneath an ice sheet which covers around 99 percent of the land surface (2) (3) (4). The Antarctic ice sheet contains 90 percent of the world's ice and around 70 percent of its freshwater (2) (3) (5) (6) (7).
The Antarctic is the world's coldest continent, holding the record for the lowest temperature ever recorded on the Earth's surface, at -89.2 degrees Celsius (1) (3) (6).


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Reviewed by Catherine C. (age 10)
My opinion is that Honor Brown is going to be sad that she is leaving the school she hates. I even think that she is a liar too!
I recommend this book to my family because I love them a lot. I even think that it might be funny for them. That is because she want to go back to school when she said the school was bad.


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Sir Henry Morganbigraphies, Caribbean Sea, Jamiaca, pirates, Port Royal, Sir Henry Morgan 5:13 π.μ.
According to some accounts Henry Morgan was born around 1635 at Llanrumney (in Welsh, Llanrhymny). In those days, Llanrumney was a manor in the ancient Hundred of Newport in Monmouthshire but nowadays is thought of as a suburb of Cardiff.. The manor had been the property of the ancient family of Kemeys but an heiress married Henry Morgan of Machen in the 16th century and the Morgans were here for six generations. Towards the end of his life Henry Morgan is said to have bought an estate in Jamaica and named it Penkarne. The manor of Pencarn (again in the Hundred of Newport) was itself associated with the Morgans for many centuries. An ancestor Owen, son of the Lord of Caerleon, lived there in the 12th century. Sir Thomas Morgan of Pencarn became known as "the warrior" after commanding English forces overseas in the 1580s and 1590s. His nephew, Sir Matthew Morgan was wounded at the siege of Rouen in 1591. Matthew's brother, Sir Charles also served overseas with distinction and became a member of the privy council of King Charles I.
A brief note of his career (revised March 2000)
Of the generally available literature on Henry Morgan, I have found Dudley Pope's "Harry Morgan's Way" (Secker and Warburg, London 1977) to be the most satisfactory and I have followed this in describing Morgan's exploits. Dudley Pope consulted British and Spanish archives and brought his wide knowledge of maritime history to the topic. It is worth remembering that Morgan's raids were carried out in his capacity as a "privateer". Like commanders in many colonial outposts of the time, he was authorised to act as an agent of his country at a time when official government forces were often not available so far from home. His reports to the governor of Jamaica and papers between Jamaica and London survive. His own official reports of his exploits are usually laconic in the extreme and seem to reveal a naturally modest man, not comfortable with the sometimes rather flowery prose of his day. As he once wrote, "I ... have been more used to the pike than the book ...".
There is little doubt that the detailed descriptions of his famous raids on Spanish colonial outposts are based on the writings of a Dutch (or possibly French) man known as Esquemeling who took part in some of these raids and published his account as De Americaensche Zee-Rovers. This was translated for the Spanish market and entitled Piratas de la America y Luz ... . An English translation followed and this was called Bucaniers (sic) of America ... Wherein are contained ... the Unparallel'd Exploits of Sir Henry Morgan, our English (sic) Jamaican Hero. Who sacked Puerto Velo, burnt Panama etc ... . This (and another English translation) incorporated material which Esquemeling seems to have included with an eye to his Dutch and Spanish readers many of whom would have been antagonistic towards Morgan . When the English translations were brought to Morgan's attention he promptly sued the publishers, who eventually settled out of court. Each paid him 200 pounds in damages and issued new editions with apologetic prefaces. The original books had accused Morgan of permitting atrocities while raiding Spanish colonial outposts but he seems to have been most upset by passages which stated that he had arrived in the West Indies as an indentured servant, like so many of the early settlers. The new prefaces pointed out that Morgan "was a gentleman's son of good quality in the county of Monmouth, and never was a servant to anybody in his life, unless unto his Majesty ..." . It is well known that Welsh people were particularly proud of their pedigrees and in this respect Morgan was true to type.
Henry Morgan was born around 1635. He arrived at the West Indian island of Barbados in 1655 as a junior officer in an expedition sent out by Oliver Cromwell and commanded by General Venables (the naval commander was Vice-Admiral Penn, whose eldest son gave his name to the American state). This was the time of the Commonwealth. King Charles I had been executed and Cromwell's head appeared on the coinage. After the restoration of the monarchy in 1660, Henry's uncle Edward was sent out to Jamaica as lieutenant governor. The Venables expedition had by now captured the island of Jamaica with its large natural harbour and strategic position. Henry, already famous in Jamaica, courted and married his uncle's oldest surviving daughter Mary Elizabeth, and her sisters wed two of his trusted friends. Henry remained faithful to his wife until his death in 1688, but they were not blessed with children.
Henry learned much from Commodore Christopher Mings when he sailed as part of the flotilla which first attacked and plundered Santiago (Cuba) and in 1663 when he commanded a vessel in the attack on the Mexican coast. In this, 1100 men described as privateersmen, buccaneers and volunteers sailed more than 1000 miles to attack Campeche. The town, defended by two forts and regular Spanish troops, fell after a day of fighting and the buccaneers took fourteen Spanish ships from the port as prizes.
Why did the English authorities seem to encourage the activities of the buccaneers? The answer lies in the fact that people in power in London knew that Britain's future prosperity rested on her ability to expand trading markets. The Spanish had claimed the New World and Spain had become dependant upon the gold and silver it produced. They sought to control trade and limit it to Spanish ships. At the time in question, it was not unknown for the Spaniards to capture British ships in the West Indies and to enslave their crews. The Spanish Armada had sailed to attack England only seventy or so years ago and the perceived threat from Spanish catholicism was probably greater than the more recent worry about eastern European communism. England had no colonies where slaves toiled in gold mines and knew that only the outposts of the enfeebled Spanish empire prevented British merchants from exploiting new opportunities for trade.
Why were buccaneers so called? The original boucaniers were the native inhabitants of the West Indies who had developed a method of preserving meat by roasting it on a barbecue and curing it with smoke. Their fire pit and grating were called a boucan and the finished strips of meat were also known as boucan. In time, the motley collection of international refugees, escaped slaves, transported criminals and indentured servants who roamed along the coasts if the islands became known as buccaneers and the term came to describe an unscrupulous adventurer of the area.
In 1663, Henry Morgan was one of five captains who left the old Port Royal in Jamaica and set a course for New Spain. They were not to return for about 18 months. Although his fellow captains were experienced privateers, it seems likely that Morgan became leader of the expedition because of his background as a soldier. It might be as well to remind readers that the renowned exploits of the buccaneers took place on land. In most cases, ships were simply used to carry them to a safe landing from which they could march to attack a fortified town. Battles on the high seas were not liable to be so rewarding so these were generally not sought. It is also worth pointing out that whereas Morgan seemed to lead a charmed life in the face of danger on land, at sea he was rather unlucky. One ship exploded beneath him when his crew, the worse for drink, lit candles near the gunpowder stores and on another occasion his ship struck a reef near shore and he had to be rescued from a rock.
On the expedition mentioned above, the small fleet sailed from Jamaica and rounded the Yucatan peninsula to the Gulf of Mexico. They landed at Frontera and marched 50 miles inland to attack Villahermosa. After sacking this town they found that their own ships had been captured by the Spanish so they had to themselves capture two Spanish ships and four coastal canoes in which to continue their epic voyage. They sailed and paddled 500 miles against an adverse current to return around the Yucatan peninsular and continued along the coast of Central America. They landed on the coast of modern Nicaragua and again struck inland to attack a rich town called Granada. This was taken in a surprise raid and the official report said that more than a thousand of the Indians "joined the privateers in plundering and would have killed the (Spanish) prisoners, especially the churchmen ...".
Morgan and his men returned to Jamaica with great riches. As Dudley Pope points out, by 1665 Morgan had taken the lead in the most audacious buccaneering expedition ever known in the West Indies. He could have settled to the comfortable life of a planter and this might have been expected after his marriage to Mary Morgan but it was felt that Jamaica was threatened and it seems Morgan was asked to organise the island's militia and defences. This task completed, in 1668 he gathered a fleet of a dozen privateers at a rendezvous in the tiny islands south of Cuba known as the South Cays. 700 hundred men crewed vessels we would regard as very small in these days. The largest was perhaps the Dolphin, a Spanish prize. She was of fifty tons, carried 8 guns and was perhaps 50 feet along the deck. Some of the vessels were merely large open boats with some shelter for the crews and provisions. They would have a single mast and could be rowed when necessary.
It was decided to attack the town of El Puerto del Principe, which despite its name was 45 miles inland from the Cuban coast. In Morgan's words "we marched 20 leagues to Porto Principe and with little resistance possessed ourselves of the same. ... On the Spaniard's entreaty we forebore to fire the town, or bring away prisoners, but on delivery of 1,000 beeves, released them all." This raid did not provide much plunder and on their return to the coast most of the French captains decided to join up with their countryman, the bloodthirsty privateer L'Ollonais, at Tortuga. Thus, in May of 1668 Morgan sailed with his remaining force south, across the Caribbean to a place near the present day Panama Canal, called a council of war and announced his intention to attack the heavily defended harbour of Portobelo. He was soon to write "we took our canoes, twenty-three in number and rowing along the coast, landed at three o'clock in the morning and made our way into the town, and seeing that we could not refresh ourselves in quiet we were enforced to assault the castle ..." When they had captured the fort of San Geronimo they made their way to the dungeon and there found eleven English prisoners covered with sores caused by the chafing of their heavy chains. The story of the plundering and further attack on a fort in the centre of Portobelo is too long to be told here but it made Morgan's name as a daring and successful leader. So much coin was plundered that Spanish pieces of eight became additional legal currency in Jamaica.
Later in 1668, Morgan sailed with ten vessels to Cow Island off the coast of Hispaniola (modern Haiti). Here the Oxford, a warship sent out for the defence of Jamaica by the British government, found the French privateer ship Le Cerf Volant. The British master of a ship from Virginia had accused the French vessel of piracy so the Cerf Volant was arrested and condemned as a prize by the Jamaica Court of Admiralty. After the Oxford was blown up (in an explosion said to have killed 250 people) while Morgan dined in the great cabin, the Cerf Volant ultimately became his flagship, under the new name of Satisfaction. After cruising east along the coast of Hispaniola and attacking coastal towns along the way, Morgan turned south to sail across the Caribbean again, making for Maracaibo in the Gulf of Venezuela. This he took, together with the more southerly town of Gibraltar. On their return journey, the privateers were bottled up at the lake of Maracaibo by several large Spanish warships and and a reinforced fort. Morgan had to use great ingenuity to escape. While doing so added to his treasure yet again.
In 1670 Morgan assembled an expedition of 36 ships and over 1800 men at a safe anchorage off Hispaniola. At a meeting with his captains, English and French, it was decided to attack Panama, the legendary Spanish city of the Indies. All the riches of the mines of Peru passed through here on the way to Spain and the city was known to be full of rich merchants and fine buildings. The task confronting Morgan was extremely difficult and dangerous. There was no Panama Canal and his force would have to take the Caribbean island of Old Providence, sail from there to land at Chagres and cross the isthmus to Panama through thick jungle and across high mountains. Even England's hero Sir Francis Drake had failed in a similar undertaking many decades before. After many battles and privations, in 1671 Panama finally fell. The city burned after some houses were fired (supposedly by the defenders) and after the buccaneers left, the ruins were overgrown with vegetation. Ultimately a new city was built miles away at Perico. (If you are interested in a more informed account of Morgan's activities in Panama, Sean P. Kelley knows the country and describes Morgan's exploits there within his resource on Colonial Panama
Morgan returned to Jamaica minus his ship the Satisfaction which had been wrecked on a reef but his fleet docked at Port Royal with hundreds of slaves and chests of gold, silver and jewels. Under the strict agreement that governed the division of the spoils in those days, Dudley Pope estimates that Morgan would have made 1000 British pounds (around 1600 USD) from the Panama expedition and it is known that ordinary seamen pocketed 200 pieces of eight (worth 50 pounds or 80 dollars). In those days, 50 pounds would have been considered "a small fortune".
By the time that the sack of Panama was known in London, politics had taken a turn. There were those who sought to conciliate Spain, especially since reports from some European capitals suggested that she was near to declaring war on England. It was thought prudent to arrest Modyford, the governor of Jamaica and later to arrest Morgan. In 1672 Morgan sailed for London in the Welcome, a leaky naval frigate. He arrived in a country which differed greatly to the one he had left seventeen years before. Then it had been Puritan, now the monarchy had been restored and London was once more a city of theatre, fashion, corruption and fascinating figures. Some of Christopher Wren's new classically inspired churches already adorned the city and the diarist Samuel Pepys became secretary to the Board of Admiralty in 1673. There is no record of Morgan having been detained and he seems to have spent three years in London at his own expense but free to meet the people he chose. He became friendly with the second duke of Albermarle (Morgan's uncle had fought with the duke's father in the Civil Wars) and it seems that this friendship brought Morgan to the notice of King Charles II. In time, England's attitude to Spain changed and when the King became aware that the English colony of Jamaica was under threat again, he asked Morgan for advice about the defence of the island, knighted him and wondered if he might like to return there as Lieutenant Governor.
At the age of 45, Sir Henry was acting governor of Jamaica, Vice-Admiral, Commandant of the Port Royal Regiment, Judge of the Admiralty Court and Justice of the Peace. Dudley Pope sketches a picture of a tall and generally lean man but one who now exhibited a paunch. He was known to drink heavily and to be fond of the company of his old comrades in the rum shops of Port Royal. He seems to have worked to transform the island's fortifications and he survived various political upheavals while expanding his estate. In 1687 the duke of Albermarle arrived in Jamaica to take up his post as the new governor. Christopher Monck's private yacht was of a type never seen in those waters and the merchant ships which accompanied it carried 500 tons of his possessions and stores as well as around a hundred servants. His wife, Lady Elizabeth Cavendish, formerly the toast of London society had, by the age of 27, become mentally unstable and to attend on her the duke had brought out young Dr. Hans Sloane. Sloane's name was to become famous in many fields but for those with an interest in the history of the buccaneers he is always remembered for his notes on the last days of Sir Henry Morgan. Sloane attempted to treat Morgan, finding him yellow of complexion and swollen, but it seems that Morgan's frame did not respond. At one time Sloane describes Morgan as having sought the advice of a black doctor who plastered him all over with clay and water but even this treatment failed and he signed his will in June of 1688. On the 25th of August he died.
For many, Henry Morgan is little more than the name of a romantic "pirate" of yore, but I now see signs of Morgan being re-evaluated as one of Britain's most successful military strategists and as a man with the leadership qualities of an Alexander. He gained the loyalty of the buccaneers, who followed him without question, and the respect of kings and princes. Of all the great figures in Welsh history he must be counted among the most attractive and able.
However ...
I must be admitted that there is a case for a different viewpoint. A Spanish reader of this page has drawn attention to the atrocities carried out by Morgan's men on many of his raids. (These typically involved the torture of residents of the towns attacked in order to make them divulge the location of hidden valuables.) He sees Morgan as "a man who used clergy as human shields, tortured civilians, organized gigantic looting expeditions in in the full knowledge that no state of war existed between the parties, and did not hesitate to put whole populations to the sword". There is little doubt that by today's standards Morgan could be accused of crimes agains humanity. As their leader, he would be held responsible for the actions of his men.
Posted by Under The Black Flag on 5:13 π.μ.. Filed under bigraphies, Caribbean Sea, Jamiaca, pirates, Port Royal, Sir Henry Morgan . You can follow any responses to this entry through the RSS 2.0


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Like the layers of a timballo, its characteristic baked pasta dish, the essence of modern Sicilian cuisine has evolved from layer upon layer of the history of this island. It was a strategic location when the Mediterranean was the centre of the world, and each new conqueror – Greeks, Arabs, Normans, French, Spaniards – left their seeds to create the composite we have today: sun-drenched produce from the land, an abundant sea, and aromatic and flavourful dishes.
This mosaic of cultures resulted in a unique cuisine but it would not have been possible without the Mediterranean climate and terroir of the island. Within its 25,000 square kilometres microclimates range from desert-like conditions that favour the cultivated prickly pear cactus (fichi d'india), to the mushrooms, nuts and cheeses of the mountains, peaking at 3,300 metres at the top of Europe's tallest active volcano, Mount Etna. The volcano has created a soil rich in minerals and the perfect conditions for agriculture. In the hilly inland areas, wheat has been cultivated since Roman times. Along the balmy southern coast, citrus trees grow alongside hothouses that produce some of Italy's first spring vegetables. The three expanses of water surrounding Sicily – the Ionian Sea, the Tyrrhenian Sea and the Mediterranean – offer some of the richest fishing grounds in Italy. It is never very cold at Sicily's lower elevations, and when spring breaks out, the air is filled with the aromas of orange blossom, jasmine and almond flowers. Foragers return with baskets of wild asparagus, fresh herbs, artichokes and mushrooms.
There is another distinctive feature of the island's cuisine: the contrast between the sea and the interior. In the past, people did not move from one area to another with vehicles as we do today, so if they lived even a short distance from the sea, they were not likely to eat much seafood. Salted anchovies or sardines were used as seasonings but the main cuisine inland consisted of foraged and garden produce along with protein from pork, chickens, rabbits and sometimes beef. However, with more than 1,000km of coastline, the sea was and is an important resource. One quarter of Italy's fishing boats are from Sicily, providing the rest of the country with tuna, swordfish, sardines, octopus and anchovies.
Earthy volcanic tones and the golden sun are reflected in the local produce. Vegetables have singularly good flavour, so dishes are simple, with nothing to mask their taste. Much of the simplicity of the cuisine has to do with economy too. While the nobles were feasting on elaborate French-style dishes, peasants ate what was local, seasonal and often foraged, such as the minnows called fragagghia, which are washed on to the shore in stormy weather. This cuisine is called cucina povera (peasant cooking), and is still the basis of most of today's dishes, which often have several variations ranging from very rich to quite sparse. Historians call this cultural stratification, and a perfect example is pasta con le sarde (pasta with sardines), which in its richest form is tossed with fresh sautéed sardines, wild fennel, saffron, raisins and pine nuts, and garnished with toasted breadcrumbs. When fresh fish was not available, other versions would use salted sardines, and in its poorest form may not have fish at all, called pasta con le sarde al mare, indicating that the fish have been left at sea.
Today, the sun-baked cuisine of Sicily is known throughout the world. Since the 1800s, many products have been exported, such as salted capers, canned tomatoes and tuna, cured anchovies and olive oil. Grapes are a major export, as growing conditions are superb. The harsh climate made winemaking difficult in the past because temperatures were too high during fermentation and ageing, but in modern times with more sophisticated equipment, the region is producing notable wines; 20 have achieved DOC status. While the province of Trapani is considered Sicily's wine region, there are contributions from all parts of the island.
In the following recipes, Sicily's traditional dishes will transport you to a world of simple preparations, colourful ingredients and rich, complex flavours.
Recipes and text extracted from 'Sicily: Recipes from the Silver Spoon Kitchen' (Phaidon, £24.95)
The province of Agrigento is wide and stretches from the southwestern coast overlooking the temple of Selinunte to the southern exposure of Licata, and includes the Pelagie Islands that lie between Malta and Tunisia (Lampedusa, Linosa and Lampione). The cuisine is simple and fresh, and it relies on the many good products from the coast to the inland areas. At the seaside in Sciacca, you find prawns (shrimp) with conza, a condiment made with toasted breadcrumbs, often called the poor man's cheese.
Gamberi con la 'conza'/ Prawns (shrimp) with 'conza'
5 tbsp olive oil
1 small onion, chopped
1 clove garlic, chopped
1 bunch of flat-leaf parsley, chopped
½ tsp chilli powder
500g uncooked peeled prawns (shrimp), deveined
100ml dry white wine
For the conza
2 tbsp olive oil
100g shelled almonds, chopped
100g fresh breadcrumbs
1 heaped tbs grated Parmesan cheese
Pinch of chopped flat-leaf parsley
Preparation time: 15 minutes
Cooking time: 40 minutes
Serves 6
● Heat the olive oil in a heavy pan, add the onion, garlic and parsley and cook over medium-high heat, stirring frequently, for a few minutes, then add the chilli powder and prawns. Cook, stirring occasionally, for a few minutes. Drizzle in the wine and cook for 5 minutes, until completely evaporated. Remove from the heat and season to taste with salt.
● To make the conza, heat the olive oil in a non-stick frying pan or skillet. Add all the conza ingredients, season with salt and cook over medium heat, stirring constantly with a wooden spoon to prevent the mixture from burning. It will be ready when it is golden brown. Serve immediately with the prawns.
The northwestern coast of Sicily embraces the plentiful province of Trapani. Seafood, capers, olive oil and wine are exceptional, as well as artisanal ingredients. The starting point is the city of Trapani with its historic salt flats, also the home of a dish that is usually not considered Italian: couscous, served with a rich fish broth and stunningly fresh fish.
Cuscusu alla Trapanese/ Trapani-style couscous
1kg couscous
2-3 tbsp olive oil
For the fish broth
6 black peppercorns
1 onion, peeled
2 bay leaves
2 sprigs parsley
Pinch of saffron threads
2kg mixed fish, such as scorpion fish, grouper, sea bream, conger eel, cleaned
For the sauce
1 onion, very thinly sliced
1 clove garlic, peeled
2 tbsp olive oil
800g tomatoes, coarsely chopped
50g blanched almonds
2 tbsp chopped flat-leaf parsley
500ml fish stock
For the couscousier
5 peeled tomatoes, chopped
1 onion, chopped
3 bay leaves
Salt and pepper
Preparation time: 2 ¾ hours + 2 ½ hours resting
Cooking time: 45 minutes
Serves 6-8
● First, make the fish broth. Pour 1.5 litres water into a large pan, add the peppercorns, onion, bay leaves, parsley, saffron and salt, cover and cook for 15 minutes. Add the fish to the pan and simmer for 30 minutes, then remove the pan from the heat and set aside until needed.
● Meanwhile, put the couscous in a large dish. Whisk together 1.7 litres warm water, the olive oil and a pinch of salt, then sprinkle the mixture over the couscous by hand. Separate the grains with your fingertips, cover with a wet dish towel and let stand for about 30 minutes.
● Make the sauce. Pour water into a frying pan or skillet to a depth of 4cm, add a pinch of salt and heat. Add the onion and garlic clove and cook until the liquid has evaporated, then add the olive oil and cook, stirring occasionally, for 5-8 minutes, until the onion is lightly browned. Add the tomatoes, almonds and parsley, season with salt and cook, occasionally mashing the tomatoes with a fork, for 15 minutes. Remove the pan from the heat and discard the garlic.
● Lift out the fish from the broth and remove and discard the skin. Remove and reserve any bones and flake the flesh. Set aside. Strain the broth into the tomato sauce, stir in the fish stock and cook over medium heat until reduced and thickened. Remove from the heat and keep warm.
To garnish
200ml dry white wine
2 tbsp olive oil, plus extra for deep-frying
6-8 swordfish slices
6-8 baby squid, cleaned
plain (all-purpose) flour, for dusting
16 uncooked prawns (shrimp), shells intact
1 bunch of curly parsley
1 lemon, sliced
● Put the tomatoes, onion and reserved fish bones into the lower pot of a couscousier and season with salt and pepper. Almost fill with water, bearing in mind that it must not splash the upper pot of the couscousier during cooking. Bring to a boil and cook for 10 minutes.
● Cover the perforated base of the upper pot with a well wrung-out damp dish towel, letting the four corners overhang the side. Separate the grains of couscous with your fingertips. Put the bay leaves on the damp dish towel and add the couscous. Cover with the lid and tie the opposite corners of the dish towel over it. Put the upper pot of the couscousier in place and steam for 20 minutes. Remove the lid of the couscousier, add half the sauce and all the flaked fish. Close the pan again and continue cooking for another 10-15 minutes. Turn off the heat and let the couscousier stand in the warm for 1 hour. Keep the remaining sauce warm.
● Meanwhile, prepare the garnish. Whisk together the wine, olive oil and a pinch of pepper in a large dish. Add the swordfish slices and let marinate for 1 hour.
● Heat plenty of oil in a shallow pan. Dust the squid with flour. Add the prawns and squid to the hot oil and cook for 5-8 minutes, until the prawns have changed colour and the squid are golden. Remove with a slotted spoon and drain on paper towels.
● Put the couscousier in the centre of a warm serving dish and arrange the squid, prawns, swordfish slices, curly parsley sprigs and slices of lemon around it. Discard the bay leaves and serve.
A quarter of Sicilians live in the province of Palermo, along the northwest coast. The capital city is also called Palermo. It is home to the Parco Naturale delle Madonie, the natural park of the Madonie Mountains, which contains some of Sicily's highest peaks. The park is the source of many wonderful food products, a great number of them protected by the Slow Food organisation, such as a cheese called provola delle Madonie, a unique bean called the fasola badda (badda bean) and manna, a natural sweetener extracted from ash trees.
Sfincione/ Sicilian pizza
375g plain (all-purpose) flour, plus extra for dusting
1 tsp salt
2¼ tsp fast-action (active dry) yeast
1 egg, lightly beaten
olive oil, for greasing
For the topping
2 tbsp extra-virgin olive oil, plus extra for drizzling
1 onion, thinly sliced
5-6 tomatoes, peeled and chopped
8 canned anchovy fillets, drained and chopped
50g pecorino cheese, sliced
150g mozzarella cheese, sliced
25g grated Parmesan cheese
50g pitted black olives, chopped
3tbs capers, rinsed and chopped
2 tbsp coarse breadcrumbs
Pinch of dried oregano
Pinch of dried chilli flakes
Preparation time: 1 hour + 1 hour rising
Cooking time: 30 minutes
Serves 12-18
● Sift together the flour, salt and yeast into a large bowl and make a well in the centre. Pour 250ml lukewarm water into the well, stir with a wooden spoon, gradually incorporating the dry ingredients. Add the egg and stir to a soft dough. If the dough is too sticky, add a little more flour. Turn out on to a lightly floured surface and knead for 10 minutes, or until smooth and elastic. Shape the dough into a ball, place in a bowl lightly oiled with olive oil and cover with lightly oiled cling film (plastic wrap). Let rise in a warm place for about 1 hour, until almost doubled in size.
● Preheat the oven to 220C/gas mark 7. Brush a baking sheet with oil or line with parchment paper.
● Make the topping. Heat 2 tablespoons of the olive oil in a frying pan or skillet, add the onion and cook over low heat, stirring occasionally, for 5 minutes, then remove from the heat.
● Roll out the dough on a lightly floured surface, then transfer to the baking sheet. Spread out the tomatoes evenly on top and drizzle with oil. Bake for about 18 minutes. Remove the baking sheet from the oven and sprinkle the onion, anchovies, pecorino, mozzarella, Parmesan, olives, capers, breadcrumbs, oregano and chilli flakes over the tomatoes. Drizzle with oil if necessary and bake for another 10-15 minutes, until crisp and golden.
Pasta con le sarde/ Pasta with sardines
6 bunches wild fennel
500g sardines, scaled, cleaned and boned
Plain (all-purpose) flour, for dusting
150ml olive oil, plus extra for drizzling
1 clove garlic, finely chopped
1 tbsp chopped flat-leaf parsley, plus extra to garnish
Pinch of saffron threads, lightly crushed
1 onion, chopped
80g sultanas (golden raisins), soaked in warm water for 10 minutes, drained and squeezed out
80g pine nuts
4 canned anchovy fillets, soaked in milk for 5 minutes, drained and chopped
500g maccheroncini
Salt and pepper
Preparation time: 1 hour 10 minutes
Cooking time: 15 minutes
Serves 6-8
● Bring a large pan of salted water to the boil, add the wild fennel, bring back to a boil and simmer for 15 minutes. Remove with a slotted spoon and pat dry with paper towels, then chop finely. Reserve the cooking water.
● Dust half the fish with flour, shaking off the excess. Heat half the oil in a large frying pan or skillet, add the floured sardines and cook, turning once, until evenly browned, then remove from the heat.
● Heat 2 tablespoons of the oil with garlic and parsley in a shallow pan, add the remaining sardines, pour in 100ml water and simmer for 10-15 minutes. Mix the saffron with a little water in a bowl, add to the pan, season with salt and pepper and stir to break up the sardines. Simmer for 10 minutes, then remove from the heat and set aside.
● Put the onion, remaining oil and 100ml water in a shallow pan and cook for 5 minutes. Add the wild fennel, sultanas, pine nuts and anchovies and simmer for 10 minutes.
● Meanwhile, bring the reserved cooking water to the boil, add the pasta, bring back to the boil and cook for 8-10 minutes until al dente. Drain, return to the pan and drizzle with olive oil, then stir in the saffron sauce and onion and fennel mixture. Preheat the oven to 180C/gas mark 4.
● Make alternate layers of pasta and fried sardines in an ovenproof dish, ending with a layer of pasta. Bake for 15 minutes, then remove from the oven, sprinkle with parsley and serve.
The cuisine of Messina can be summed up in a single word: seafood, and the protagonist of that is pesce spada, swordfish. Even though it can be found in other parts of the island's surrounding waters, the straits between Messina and the Calabria mainland are fertile grounds for swordfish. Deeper waters yield several fish brought in with nets and long lines – mullet and cod, for example. Cod has become a staple due to its abundance and mild flavour.
Pescestocco alla Messinese/ Messina-style cod
1kg plum tomatoes, chopped
100ml olive oil
1 onion, chopped
100g celery, thinly sliced
1kg stockfish (unsalted dried cod or other white fish), soaked in several changes of water for 48 hours and drained
50g capers
100g pitted green olives in brine
1kg potatoes, cut into sticks
Salt and cayenne pepper
Preparation time: 20 minutes
Cooking time: 1 hour
Serves 6
● Put the tomatoes into a shallow dish and let stand until their liquid has evaporated. Press the tomatoes through a nylon sieve (strainer) into a bowl.
● Heat the oil in a flameproof dish, add the onion and cook over low heat, stirring occasionally, for 5 minutes, until softened and translucent. Add the celery and strained tomatoes and bring to a boil, Meanwhile, cut the fish into large pieces. Add the fish, capers, olives and potatoes to the dish, season with salt and cayenne pepper and simmer for 40-50 minutes. Remove from the heat and let stand for a few minutes, then transfer to a warmed serving dish and serve.
The province of Enna is intensely agricultural. As well as wheat, the fertile hills provide an abundance of vegetables and pulses. In spring, artichokes are stuffed with garlic, onion, parsley and grated cheese.
Salsiccia al finocchietto arance e pane/Fennel sausages with oranges and bread
10-12 fennel-flavoured Italian sausages
100ml dry white wine
3-4 oranges
3-4 tbsp olive oil
6 slices rustic bread
Finocchietto, finocchiella or wild fennel is a widely used aromatic herb for flavouring meat and fish dishes and mixed grills throughout southern Italy. It goes very well with lamb and, in Sicily, it is used in sausage products.
Preparation time: 20 minutes
Cooking time: 1 hour
Serves 6
● Prick the sausages with the tip of a sharp knife, put them into a shallow pan, set over medium-high heat and cook, turning occasionally, for a few minutes until evenly browned. Drizzle with the wine and cook until the alcohol has evaporated, then reduce the heat, cover and cook, turning occasionally, for about 1 hour. Add a little water if the sausages are becoming too dry.
● Meanwhile, peel the oranges, removing all traces of pith, then slice. Heat 3 tablespoons of the oil in a frying pan. Add the bread in batches, and cook over medium heat, turning once, for a few minutes until browned on both sides. Remove with a fish slice, cut in half and drain on paper towels. Add more oil to the pan if necessary for another batch.
● Divide the sausages, orange slices and bread among six plates. Serve before the sausages cool.
The province of Caltanissetta is shaped like an hourglass, and reaches from the Mediterranean Sea at the Gulf of Gela, an important oil refining port, to the centre of the island, where the capital city is located. Although there are some elaborate preparations in the restaurants of Gela and Caltanissetta, the local dishes are simple cucina povera at its most elemental, though sometimes with a little flair.
Pasticcio di pollo/ Chicken pie
300g plain (all-purpose) flour, plus extra for dusting
70g sugar
100g butter, plus extra for greasing
50g lard
2 eggs
2 tbsp Marsala
For the filling
3 tbsp olive oil
1 × 1.2kg chicken
500ml hot chicken stock
50g shelled pistachio nuts, peeled
50g shelled almonds
100g fresh breadcrumbs
2 eggs, lightly beaten
2-3tbs chopped flat-leaf parsley
1-2 tbsp drained capers, rinsed
Juice and grated zest of 1 lemon
Salt and pepper
Preparation time: 1 hour 45 minutes
Cooking time: 45 minutes
Serves 6
● Make the filling. Heat the olive oil in a shallow pan, add the chicken and cook over medium heat, turning occasionally, for 10 minutes, until lightly browned. Drizzle with 100ml of the stock. Simmer, adding more stock, a little at a time, for 40 minutes, until the chicken is tender. Remove the pan from the heat, let the chicken cool, then remove and discard the skin and cut the meat from the bones.
● Dry-fry the pistachios and almonds in a small frying pan or skillet over low heat, shaking the pan frequently, for a few minutes until just golden. Remove from the heat and chop coarsely.
● Pour the remaining stock into a bowl and soak the breadcrumbs, then drain. Mix together the breadcrumbs, eggs, parsley, capers, lemon juice and zest, chicken and chopped nuts in a bowl. Season to taste and stir gently.
● Preheat the oven to 180C/gas mark 4. Line a 24cm round cake pan with greaseproof (wax) paper and grease with butter.
● To make the dough, sift the flour into a bowl, add the sugar, butter, lard, 1 egg and the Marsala and mix well to a smooth dough. Divide the dough into 2 pieces, 1 larger than the other. Roll out each piece into a round. Put the larger pastry round in the bottom of the pan, spread the filling over it and cover with the second round. Lightly beat the remaining egg. Decorate the top of the pie with pastry trimmings and brush with the beaten egg. Bake for about 45 minutes, until golden brown. Remove from the oven and let stand for 5 minutes before serving.
Mount Etna, the tallest active European volcano, dominates life in Catania. A constant reminder on the skyline, with an ever-present plume of smoke drifting up to the sky, it commands a reverent, careful respect. Even in the face of imminent danger, the fertile land is irresistible for everything from blood oranges, nuts and prickly pears (fichi d'india), to grapes for wine.
The best pistachios come from Bronte, a village on the western side of Mount Etna. The Bronte Red or Pistacchio Verde di Bronte DOP are encased by a hard shell, and the interior nut is emerald green with a red husk. Most gelaterie in Sicily offer pistachio gelato, and the authentic recipe can be identified by the colour, a rather drab green. Neon green mixtures have surely been enhanced by an artificial colouring. The annual pistachio sagra, or festival, is on the second Sunday in October.
Gelato al pistacchio/ Pistachio ice cream
750ml milk
2 tbsp vanilla sugar
100g unsalted shelled pistachios, finely chopped
6 egg yolks
175g caster (superfine) sugar
Preparation time: 25 minutes + 20 minutes freezing
Cooking time: 15 minutes
Serves 6
● Bring the milk to a boil, stir in the vanilla sugar and remove the pan from the heat. Put the pistachios into a bowl and stir in a few tablespoonfuls of the milk until combined, then stir in the remaining milk. Beat the egg yolks with the sugar in another bowl until frothy, then add pistachio mixture and pour into a pan. Bring the mixture just to a boil over moderate heat, stirring constantly, then immediately remove the pan from the heat.
● Let cool, then pour the mixture into an ice cream maker and freeze for about 20 minutes or according to the manufacturer's instructions.
Once considered off the beaten path for tourists, the province of Ragusa has now become a true foodie destination. Home to exquisite ingredients, many young chefs that left to try their hand in other parts of the world have now returned to their roots and are attracting international attention.
Sweets rise to a new level here. Modica chocolate is a world unto itself, and it has contributed to the lovely assortment of pastries you will find there. Another local classic is mustazzola (a filled biscuit or cookie, rich with honey and almonds). While the half-moon-shaped panzerotti are usually savoury, much like a calzone, here ricotta panzerotti are short pastries filled with sweetened ricotta.
Panzerotti di ricotta/ Sweet ricotta pastries
500g plain (all-purpose) flour, plus extra for dusting
100g caster (superfine) sugar
100g butter or 100g lard
Vegetable oil, for deep-frying
Icing (confectioners') sugar, for dusting
Unsweetened cocoa powder, for dusting
For the filling
1kg sheep's milk ricotta cheese
250g caster (superfine) sugar
200g dark (semisweet) chocolate, chopped
Preparation time: 50 minutes
Cooking time: 1 hour
Serves 6
● First, make the dough. Sift the flour into a mound on a counter and make a well in the centre. Add the sugar, butter or lard and enough water to mix to a smooth, elastic dough. Divide the dough into 2-3 pieces and roll out each piece into a thin sheet on a lightly floured surface.
● To make the filling, rub the ricotta through a sieve into a bowl. Add the sugar and beat well until thoroughly incorporated and the mixture is creamy. Stir in the chocolate.
● Put small mounds of the filling evenly spaced on one side of a sheet of dough, then fold over the uncovered side and press around the filling with your fingers. Cut out the panzerotti into squares or crescents with a cookie cutter. Repeat with the remaining sheets of dough and filling until they are all used.
● Pour the oil into a large frying pan or skillet to a depth of about 10cm and heat. Add the panzerotti, in batches if necessary, and cook for 8-10 minutes, until golden brown. Remove with a slotted spoon and drain on paper towels, then let cool. Dust with icing (confectioners') sugar and unsweetened cocoa powder before serving.
Siracusa is one of Sicily's most ancient cities, founded by the Corinthians in 734BC, and at that time it rivalled Athens in importance. The oldest part of the city is a picturesque island called Ortigia, the source of fresh water and of the myth of Artemis and Arethusa. Nearby, the Teatro Greco, with seating for 15,000 spectators, still stands.
Coniglio dei nebrodi in agrodolce/ Sweet-and-sour Nebrodi rabbit
300ml red wine vinegar
1 × 1.5kg rabbit, cut into pieces
3 tbsp olive oil
2 onions, thinly sliced
1 celery stalk, chopped
1tbs tomato purée
250g giardiniera, chopped
4-5 apples, peeled, cored, sliced and blanched in acidulated water
3 tbsp sugar
50g shelled hazelnuts, roasted and chopped
Wild fennel, to garnish
Preparation time: 30 minutes + 30 minutes soaking
Cooking time: 2 hours
Serves 4-6
● Stir 200ml of the vinegar into a bowl of water. Add the pieces of rabbit and let soak for 30 minutes, then drain and pat dry.
● Heat the olive oil in a large non-stick frying pan or skillet, add the pieces of rabbit and cook over medium-high heat, turning occasionally, for 8-10 minutes, until evenly browned. Remove the pan from the heat.
● Pour water into a small frying pan or skillet to a depth of 1.5cm, add a pinch of salt and set over medium-low heat. Add the onions and celery and cook for about 15 minutes, until the onions have become translucent.
● Mix the tomato purée with 200ml hot water. Transfer the pieces of rabbit to a large pan, add the tomato purée mixture and the onion and celery mixture, cover and simmer for 45 minutes. Stir in the giardiniera and the apples, re-cover the pan and simmer for another 45 minutes.
● Heat the remaining vinegar in a small pan, then remove from the heat, stir in the sugar and add to the pan of rabbit. Season to taste with salt and remove the pan from the heat.
● Transfer the stew to a serving dish and let cool, then sprinkle with the hazelnuts and garnish with the wild fennel.
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Talk Shoppe will meet Wednesday, Feb. 6, from 9 a.m. to 10 a.m. at the Better Business Bureau, 3693 Tyndale Ave. Don and Holly Swogger of Homevestors will present "Build Wealth Buying Real Estate." Cost is free. Visit talkshoppe.biz.
Mid-South Community College will host author, filmmaker and professor MK Asante for the school's Black History Month program Wednesday, Feb. 6, at 11:15 a.m. in the Donald W. Reynolds Center on MSCC's south campus, 2000 W. Broadway Ave., in West Memphis. Visit midsouthcc.edu.
The Rotary Club of Memphis East will meet Wednesday, Feb. 6, at noon at The Racquet Club of Memphis, 5111 Sanderlin Ave. New Memphis Institute executive director Nancy Coffee will speak. Cost is $17. R.S.V.P. to Lee Hughes at email@example.com.
Kiwanis Club of Memphis will meet Wednesday, Feb. 6, from noon to 1 p.m. at The University Club of Memphis, 1346 Central Ave. Shelby County Mayor Mark Luttrell will speak. Cost is $18 for nonmembers.
Downtown Memphis Commission design review board will meet Wednesday, Feb. 6, at 4 p.m. in the commission's conference room, 114 N. Main St. Visit downtownmemphiscommission.com.
Ballet Memphis and Crosstown Arts will launch spark: conversations with Ballet Memphis Wednesday, Feb. 6, at 6:30 p.m. at Crosstown Arts, 427 N. Watkins St. The series will feature artists' views through panels, film screenings and more. The first event focuses on angles of family life in conjunction with the ballet's Feb. 22-24 performance of "Family Matters." Visit balletmemphis.org.
The Association of Fundraising Professionals will meet Thursday, Feb. 7, from 11:30 a.m. to 1 p.m. in the Thomas Center at Christian Brothers University, 650 East Parkway S. The topic covers building meaningful relationships. Cost is $15 for members and $25 for nonmembers. Visit afpmemphis.org.
Bass, Berry & Sims PLC will host "Deep Dive Into Play or Pay," the second session in its Affordable Care Act webinar series, Thursday, Feb. 7, from noon to 1 p.m. Cost is free, but registration is required. Visit bassberry.com.
Helen Brett Enterprises will host the Small Business Revenue Generator Bootcamp Friday, Feb. 8, from 11 a.m. to 3:45 p.m. during the Memphis Gift & Jewelry Show at Memphis Cook Convention Center, 255 N. Main St. The event will teach retailers best practices regarding sales and profit generation. Visit bootcamp.helenbrett.com.
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1. In a sequence of numbers the first number is 3 and each number after the first is 2 more than 3 times the preceding number. What is the fourth term in the sequence?
2. If the average of 3 and x is 5, and the average of 5 and y is 7, what is the average of x and y?
3. A right circular cylinder has a volume of 81π. If the circumference of the base is 6π, what is the height?
4. Using the digits 1,2,5,9 exactly once in each number, what is the difference between the largest and the smallest number that can be formed?
5. How many numbers between 1 and 100 contain the digit 8?
6. If k is a positive integer, what is the smallest value for k to make 60k a perfect square?
7. What is the sum of x, y and z in the figure above?
8. The school library has 50 action adventure novels, 15 romances and 10 historical novels. Julie wants to take one of each type for her sick cousin to read. How many different choices of three books are available to her?
9. The fraction x/y is altered by decreasing x by 25 per cent and increasing y by 25 percent. The new fraction is what percent less than the original?
10. A CD player chooses a track at random from three discs each with 20 racks. What is the probability that it chooses track 2 of disc 2?
10 questions
12 minutes
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Age 57
Oakwood, Ga.
"In December of 1999, I was diagnosed with focal myocarditis. You might say that saved my life."
— Elaine McCracken, Oakwood, Ga.
|Total Cholesterol
Elaine's Story
You might say that focal myocarditis saved my life. It was not only my wake-up call, but it got me into cardiac rehab. All the doctors and nurses said I had to lose weight. I realized that it wasn't optional. And it was up to me to accomplish. That wasn't easy. I'm a binge eater and have been all my life. Sweets are my particular weakness — ice cream, cheesecake, cookie dough, whipped cream — so it was no surprise that I was 80 pounds overweight when I started rehab.
I have to exercise, which I hate. Even knowing all the benefits, I still hate exercising. I have to talk to myself the whole time — just 10 more minutes, nine, eight, etc. It never seems to get any easier, and that's why I've continued to go to cardiac rehab at my own expense. There are people there who help me stay motivated, watch my heart rate and monitor my health. I couldn't do it without them. The cost is probably less than a gym membership would be, and having all the support is the only way I'm going to continue to do this as a lifestyle change. But I know that if I want to be around my kids for years to come, I've got to stick to it. My main focus now is staying healthy.
There are times when I go back to my old ways — I always say that my evil twin has taken over. I'll go days, even weeks, with the old lifestyle. Then one morning I'll get up and the new size 14 (I used to be a 22) clothes are tight and I feel fat — and I hate that. When I feel fat, I think people are making fun of me — that's a pretty good motivator. I'm back at rehab the next day. So there's a huge emotional benefit to having lost 70 pounds and looking so much better. But the health benefits are the really important part. Even my arthritis is better. When I'm exercising and eating right, that doesn't bother me nearly as much. My cholesterol numbers have also improved significantly — without taking medication. I may have to go on medication in the future for maintenance, but the results from simply starting to eat right and exercise have been good enough up to this point.
I am hoping that I can now set a better example for my family. They are all big eaters and haven't changed their habits yet. My daughter is beginning to have weight problems, and I actually apologized to her for teaching her bad eating habits. She's not ready to commit yet, but maybe I will be a positive influence. I can't make her do it. I know that you have to do it yourself. A switch has to flip in your brain that says I can and will do this. Nothing is a substitute for regular physical activity and good eating habits. Fad diets don't work. You just have to figure out the right way to eat and then just do it. If you need help, get it. I couldn't do this without the folks at the cardiac rehab. They keep me going. I'm determined to keep this up and I know that it's a lifelong commitment. Even though I slide back sometimes, I finally get back on track. And that's a really great feeling.
Patients who have been diagnosed with myocarditis or other coronary conditions may need medication. If your doctor has prescribed medication, it's important to take it just as it was prescribed and to let your doctor know about any over-the-counter drugs or nutritional supplements you are taking.


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Two new presses to join in 2017
March 2, 2017
Oxford University Press is pleased to announce the addition of two new partner presses to University Press Scholarship Online (UPSO). When they launch later this year, the two presses will bring hundreds of high-quality works of academic scholarship to UPSO.
The University of Illinois Press
The University of Illinois Press will join UPSO in April 2017. Illinois Scholarship Online will launch with 350 titles across a broad range of subject areas including sociology, music, history, society and culture, film television & radio, and literature.
"The University of Illinois Press is delighted to join our distinguished peer presses in creating a more fully integrated network of scholarly content for students and scholars. The Oxford platform provides powerful tools to scholarly researchers, enabling them to search across titles from participating presses and make connections that might otherwise remain elusive – all with the assurance that all content is responsibly vetted and edited to ensure reliability." said Laurie Matheson, Director of University of Illinois Press. "We are very pleased that our scholarly titles will now leverage the Oxford platform for greater visibility and discoverability."
Princeton University Press
Princeton University Press will also be joining UPSO in October 2017. The Princeton Scholarship Online site will go live with over 400 titles across the humanities and sciences with special strengths in Biology, Classics, Economics, History, Literature, Mathematics, Philosophy, Physics, Political Science, and Sociology which will immediately broaden the scope of the platform.
"We are pleased to join Oxford's scholarly platform and thus further Princeton University Press's mission to bring scholarly ideas to the world and enrich the human conversation. As a global Press it is our goal to bring the highest standards of scholarship embodied by the work of our authors to academic libraries and research institutions everywhere." said Princeton University Press Director, Peter Dougherty.
Niko Pfund, President, OUP USA remarked, "We could scarcely be more pleased that the University of Illinois Press and Princeton University Press will be joining the UPSO platform. Publishing for almost a century, Illinois has long distinguished itself as a stellar publisher of American social history, with notable lists in labor history, music history, African-American history, and women's studies, to name just a few. Princeton's storied program encompasses such jewels as the landmark Barrington Atlas of the Greek and Roman World, a world-class economics list, and a half dozen Pulitzer Prizes, and counts almost twenty Nobel Laureates among its authors. We look forward to promoting the publications of these fine publishers."
When the two new presses launch, UPSO will be publishing works from Oxford University Press and 24 other leading scholarly presses from around the globe. View the list of existing presses.