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|The bioavailability of sulforaphane from broccoli products in men and its epigenetic activity
|Cramer, Jenna
|Director of Research:
|Jeffery, Elizabeth H.
|Doctoral Committee Member(s):
|Jeffery, Elizabeth H.; Pan, Yuan-Xiang; Teran-Garcia, Margarita D.
|Department / Program:
|Food Science & Human Nutrition
|Food Science & Human Nutrition
|Degree Granting Institution:
|University of Illinois at Urbana-Champaign
histone acetylation
DNA methylation
Deoxyribonucleic acid (DNA)
|Epidemiological data show a correlation between broccoli consumption and an anti-cancer benefit. This benefit is attributed to the isothiocyanate sulforaphane (SF). Sulforaphane is derived from the myrosinase-catalyzed hydrolysis of glucoraphanin. Both glucoraphanin and myrosinase are present in fresh or lightly cooked broccoli and broccoli sprouts. Like myrsoinase, gut microflora are capable of hydrolysis of glucoraphanin to SF, although to a much lesser extent than endogenous plant myrosinase (1, 2). It is well established that when glucoraphanin is consumed in the absence of myrosinase, as is the case for heavily cooked broccoli, much of the cancer preventative potential is not availed (1, 3). Similarly, many of the dietary glucoraphanin supplements on the market today lack myrosinase, and may not act as a source of SF. However, the efficacy of these supplements in delivering SF has not been previously evaluated, neither has the potential for restoring the availability of SF by ingesting an exogenous source of myrosinase concomitantly with sources of glucoraphanin that are devoid of endogenous myrosinase. The mechanism of cancer protection by SF is multifaceted, but the best characterized involves the upregulation of detoxification enzymes through the nuclear factor (erythroid-derived 2)-like 2/antioxidant response element pathway (4). More recently, it was discovered that SF also inhibits cancer through epigenetic mechanisms, specifically by decreasing the activities of histone deacetylase and DNA methyltransferase enzymes (5, 6). These effects were most pronounced at 10-15 µM SF, concentrations that are not typically obtained through dietary means. Furthermore, it has not been previously determined whether the inhibition of DNA methyltransferase by SF correlates with increased expression of tumor suppressor genes. The objective of this research was two-fold. First, to determine the plasma and urine levels of SF and metabolites following human ingestion of a glucoraphanin supplement alone or in combination with a myrosinase-rich food source. It was determined that the SF bioavailablity of a high-glucosinolate supplement that was devoid of myrosinase was enhanced by co-consumption with a food source that contained myrosinase. Specifically, plasma total isothiocyanate (ITC) concentration reached 2.86 ± 0.33 µM after the supplement was consumed with fresh broccoli sprouts whereas the peak plasma total ITC concentration after consumption of the glucoraphanin supplement did not reach significance over control meal or baseline values. The second objective was to evaluate the effects on DNA methylation and mRNA expression of cancer-related genes using physiologically attainable concentrations of SF similar to those identified in part one. While the promoters of P16, MGMT and MLH1 were unaffected by SF, DNA methylation at the P21 promoter was decreased by approximately 14% with a concurrent 1.92 ± 0.32 fold increase in mRNA. DNA methylation at the BAX promoter was decreased by a non-significant 11%, but was accompanied by a 1.64 ± 0.09 fold increase in mRNA, which did reach statistical significance. The activity of histone deacetylase and DNA methyltransferase enzymes was also assessed at this physiological concentration of SF. Histone deacetylase activity was unaffected, but DNA methyltransferase activity was decreased to 70.2 ± 9.8% of control after exposure to 5.0 µM SF. These results indicate that the availability of dietary SF can be enhanced by co-consumption of glucoraphanin with an exogenous source of myrosinase. Separately, the results suggest that doses of SF attainable through diet may reduce the risk of cancer development partially by reducing the level of aberrant DNA methylation at the promoters of select tumor suppressor genes. 1. Shapiro TA, Fahey JW, Wade KL, Stephenson KK, Talalay P. Human metabolism and excretion of cancer chemoprotective glucosinolates and isothiocyanates of cruciferous vegetables. Cancer Epidemiol Biomarkers Prev. 1998 Dec;7(12):1091-100. 2. Lai RH, Miller MJ, Jeffery EH. Glucoraphanin hydrolysis by microbiota in the rat cecum results in sulforaphane absorption. Food Funct. 2010;1(2):161-6. 3. Conaway CC, Getahun SM, Liebes LL, Pusateri DJ, Topham DK, Botero-Omary M, Chung FL. Disposition of glucosinolates and sulforaphane in humans after ingestion of steamed and fresh broccoli. Nutr Cancer. 2000;38(2):168-78. 4. Herr I, Buchler MW. Dietary constituents of broccoli and other cruciferous vegetables: Implications for prevention and therapy of cancer. Cancer Treat Rev. 2010 Aug;36(5):377-83. 5. Myzak MC, Karplus PA, Chung FL, Dashwood RH. A novel mechanism of chemoprotection by sulforaphane: Inhibition of histone deacetylase. Cancer Res. 2004 Aug 15;64(16):5767-74. 6. Meeran SM, Patel SN, Tollefsbol TO. Sulforaphane causes epigenetic repression of hTERT expression in human breast cancer cell lines. PLoS One. 2010 Jul 6;5(7):e11457.
|Issue Date:
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|Copyright 2011 Jenna Cramer
|Date Available in IDEALS:
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Graduate Dissertations and Theses at Illinois
Graduate Theses and Dissertations at Illinois
Dissertations and Theses - Food Science and Human Nutrition


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Cooperation protocol to use 1mn-square-meter land on Cairo-Suez road
Minister of Public Business Sector Hisham Tawfiq and Housing Minister Assem el Gazzar witnessed Thursday the inking of a cooperation protocol between the Metallurgical industries Co. and the New Urban Communities Authority (NUCA) to build residential areas on a land lot measuring one million square meters on Cairo-Suez road.
The NUCA will outline a detailed plan of how to use the area and extend utilities, the Ministry of Public Business Sector said in a statement.
Under the protocol the NUCA will pay 50 percent of the selling value of the land to the Metallurgical industries Co.
Source: State Information Service Egypt

subset: commoncrawl


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Stories about Great Lakes coastal communities working towards more resilient shorelines.
The Village of Sodus Point, NY used a visioning process piloted by the New York Sea Grant and the Genesee/Finger Lakes Regional Planning Council to help their community improve their resiliency to future flooding events. Part of the process included sharing a self-assessment checklist and hosting a public engagement workshop. Together, local residents, Village staff, Village/County department representatives, and topical experts all identified and prioritized actions that would make community assets more resilient to future flooding events. The workshop findings will be used to design rough project concepts with potential funding sources. Visit their website for more details.
Brandenburg Park
Chesterfield Township is in the process of developing shoreline restoration plans for Brandenburg Park which is regarded as "the jewel of Chesterfield Township." The township was awarded a grant from the National Oceanic and Atmospheric Administration to assist with engineering and design fees. Shoreline erosion has led to the degradation of the existing protection structure – a steel seawall. The plans for the park will include transforming the shoreline into a 'living shoreline,' restoring native habitat, creating a protected harbor with a new breakwall, and installing an education station describing the project and habitat.
Euclid Waterfront Improvement Plan
Through a public planning process, the city of Euclid, OH developed a Waterfront Improvement Plan that will provide public access for recreational opportunities, reclaim the City's historic beaches, restore the coastal environment, and become a catalyst for economic investment and area-wide revitalization. The plan is organized in four sections; community vision, inventory and analysis of coastal influences and physical attributes, opportunities for improvement and enhancement, and steps for implementation. Euclid plans to take responsibility for shoreline erosion in exchange for easements that allow public access to the waterfront. Construction began in the fall of 2018 and will be completed in phases throughout 2019.
Visit the City's website for more information and updates.
Milwaukee County Coastline Management Policy
Funding from the Wisconsin Coastal Management Program will enable Milwaukee County Parks to inventory & prioritize the County's coastal resources based on an assessment of the vulnerability of assets along 14 miles of the Lake Michigan shoreline to extreme weather. The coastline is currently impacted by coastal hazards such as high water levels, erosion, and coastal storms. The development of a Coastline Management Policy will assist with reducing shoreline recession, bluff failure, coastal erosion.
New Buffalo Shoreline Alliance
The communities of Sunset Shores, Warwick Shores, Grand Beach and Forest Beach formed the New Buffalo Shoreline Alliance (NBSA) to address property damage and loss of coastal ecology due to severe beach erosion cause by high water levels on Lake Michigan. In partnership with the City of New Buffalo and the New Buffalo township, the NBSA submitted an application for a FEMA Hazard Mitigation Assistance Grant and a Great Lakes Fishery and Ecosystem Restoration Grant to help fund the installation of a series of submerged breakwaters. This project proposal includes an inter-jurisdictional effort that aims to restore the community's beaches, economy, and coastal habitat.
Samuel P. Meyers Park
The Racine Health Department in collaboration with Parks, Recreation, and Cultural Services and the Department of Public Works implemented a revitalization project at Samuel P. Meyers Park in Racine, Wisconsin. The effort was supported by volunteer involvement and community fundraising. The revitalization included stopping direct stormwater from reaching the shoreline, increasing accessibility to the lakefront, and restoring coastal wetlands. The City also eradicated invasive and other non-indigenous species, and planted more than 30,000 native plants that helped restore wildlife, flora and fauna. This project not only restored coastal habitat and a community resource but helped to increase coastal resiliency.
Read the full story here. For more information and updates, you can also visit this site.
Know a resilient community? Share their story with us!


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A sure sign of spring is dandelions in bloom. This ubiquitous yellow flower seems to spring up overnight to create a cheerful floral display followed by billowy seed heads floating on long stalks above the ground. The word "dandelion" means "lion's tooth," probably a reference to its jagged leaves. Even though it's originally from Europe, I rather like this tongue-in-cheek description of it's origin: "The dandelion has no origin; rather, its seeds came into existence at the Big Bang and dispersed through all the dimensions of spacetime, like background radiation and logic."
Taxaracum officinale, a common plant of grassland and cultivated ground is native to Eurasia, but has naturalized in all parts of the Northern Hemisphere thru USDA Zone 3. Most people are less than enchanted with dandelions – particularly when they're more numerous than the grass in a home lawn. But this plant is actually cultivated in some places, and used for both food and herbal remedies. Dandelion is a good colonizer that is excellent at dispersing its prolific seeds.
Dandelion is a short-lived perennial that will grow just about anywhere, regardless of soil conditions, but rich soil will improve its growth. They withstand frost and freezes and tolerate crowding. Heat and insufficient moisture will cause the leaves to get bitter, but it won't kill the plant. The lance shaped leaves grow in a rosette, emerging early in the spring from the crown. Individual leaves may be entire or lobed, with the toothed lobes anywhere from shallowly to deeply incised. Different lobe patterns may occur on the same plant. The rosette of leaves can be a food plant for the caterpillars of some butterfly and moth species.
A flush of bright yellow flowers are produced very early in the spring. Even though its flowers are more conspicuous early in the season, it will bloom almost throughout the year. Each solitary inflorescence consists of numerous ray and disc flowers borne together in a daisy-like flower on the end of a smooth, hollow stalk. The stem contains milky latex sap. The length of the flower stalk varies considerably depending on the conditions.
The flowers are utilized by bees and other pollinators and can be an important nectar source early in the season when few other flowers are blooming.
The flowers are followed by the distinctive globe-shaped seed heads. Each seed has a pappus, a feathery parachute of soft, white hairs that makes it easily carried by the wind. Each plant can produce up to 20,000 viable seeds.
Dandelion can also reproduce vegetatively from pieces of tap-root, with the upper sections of the root having greater viability. The deep tap-root, up to 3 feet long (but usually 6-12"), allows it to survive drought and competition with other weeds.
Depending on your perspective, dandelion is either a weed or wild vegetable that is more nutritious than broccoli and spinach. Though never cultivated as a vegetable in Europe, plants were brought to market in England in the 19th century when lettuce and endive were scarce. And dandelions appear on the menu in some locations. In Catalonia pheasant or duck is often prepared with dandelions in the fall (el faisà o l'ànec amb queixals de vella) and in Macedonia Radíkia Me Rízi Tis Kyrías Agápis is a dish of dandelion and chicory cooked with rice and pine nuts.
Nearly all parts of this plant can be eaten. Regardless of which part you intend to eat, make sure the dandelions have not been treated with chemicals and wash them thoroughly to remove all soil and insects from the underside of the leaves or roots. The leaves, which are high in calcium, potassium, and iron, are best when they are young and tender, and are most flavorful in early spring before the first flower buds appear. They can be consumed fresh or cooked in boiling water for 10 minutes to take away some of the bitterness (especially leaves from mature plants). Or dress the greens with lemon juice to reduce the bitterness. The slightly bitter young dandelion leaves make a good substitute for chicory, arugula, escarole or curly endive or for cooked spinach.
The roots can be eaten as a vegetable with a turnip-like flavor if dug in early spring. The outer skin is very bitter, so they should be peeled first. Boil, then drain, then cook and season the roots as for carrots. Dried and roasted 2 year old roots can be used as a caffeine-free coffee substitute. Be cautious of ingesting too many roots as they are reported to be both a diuretic and a laxative.
Blossoms, too, can be eaten fresh, and are sweetest when picked early in the season. They should be used immediately after picking because the flowers will close up quickly. The flowers can also be used to make wine, tea or jelly, or young buds can be boiled, pickled, sautéed, or cooked in fritters.
If you believe herbal medicine reports, dandelion is a virtual pharamcological wonder with properties to cure everything from acne to yeast infections. The latex-containing sap is a styptic and combats acne, boils, diabetes, eczema and warts, while preparations of the leaves or roots are purported to be a non-potassium depleting diuretic (supposedly as effective as Lasix®) useful for treating fluid retention, cystitis, nephritis, and hepatitis, and obstructions of the bladder, gall bladder, kidney, pancreas and spleen obstructions, as well as for snakebites, colon cleansing, nonspecific heart distress, and cooling energy (to "cool out excess liver functions"). Plus it supposedly protects against cirrhosis of the liver and cancer! Some caution is recommended: due to high potassium content, those with diabetes mellitus, kidney problems or taking ACE inhibitors should not take this herb. Also, some people may be allergic to dandelions. Anyone allergic to latex should also avoid handling fresh dandelions because of the latex in sap.
Should you actually want to grow dandelion intentionally, sow the seeds on the soil surface or slightly covered from early spring (4-6 weeks before last frost) through late summer. They should germinate in ten days at 55 ºF. Space the plants six to nine inches apart in rows twelve inches apart. You can also get a head start by sowing in early spring in a cold frame or indoors, then transplanting the seedlings into individual pots when they are large enough to handle (but use a pot deep enough to accommodate the tap root), and then plant them out in early summer. It's essential to pick the flower heads, not only to keep the plant's energy going to root and leaf production, but also to spare yourself future weeding. Your crop should be ready in 85 to 95 days. But check your local regulations before sowing your crop; in some places (e.g. Pueblo, Colorado) it is illegal to grow dandelions!
Commercial seed is available, but difficult to find in the U.S. It's probably easiest to just harvest your own seed from plants in your own yard or a neighboring field. (There are supposedly are some named varieties with larger, more tender and less bitter leaves, but they don't show up in any web searches.)
No matter how many dandelion leaves and flowers you pick to eat early in the season, this probably won't be sufficient to control their spread in your yard. Dandelions are generally only a problem in lawns that are not growing vigorously enough to out-compete the weeds. The first step in dandelion control is to create a thick, healthy lawn that will prevent dandelions (and other weeds) from getting started in the first place. Perhaps the lawn needs more fertilizer, or the soil is too compacted, or the grass has not been mown at the proper height.
If there are only a few dandelions in an area, mechanical control may be the best option. Use a digging stick or other garden tool that can be inserted into the ground along the dandelion root to pop the dandelion and at least 2-3" of its root out of the ground. Plants will regenerate from root pieces, particularly from the top half of the root, so try to pull as much of the root out of the ground as possible.
Broadleaf weed killers, such as 2,4-D, dicamba, and MCPP, in the common "weed & feed" fertilizer mixtures will kill dandelions whenever the plants are actively growing. Spot treating individual plants that occur sporadically throughout the yard may be more effective than broadcast treatments in well managed lawns.
Although late summer and early fall is the best time to control dandelions, spring applications of 2,4-D will have some effect. Dry granular formulations must be applied to wet grass and weeds; the material is only effective if it sticks to the leaves. Liquid formulations can be applied anytime, but choose a calm day so the material will not blow or drift onto other plants. Remember that broadleaf weed killers will kill many plants, not just weeds. Dicamba is absorbed through the root system of plants, so keep products containing this herbicide away from shallow-rooted trees and shrubs to prevent injury. Regardless of the product, read the label and mix and apply according to the directions.
Roundup® or other formulations of glyphosate are not the best choice for dandelion control. The chemical quickly knocks back the leaves, but doesn't kill the root. The plant that regenerates often has a group of weak stems coming back from the root, that break off easily, making it even more difficult to dig out.
– Susan Mahr, University of Wisconsin – Madison
Brand names are listed only for reference. Such references are not intended as an endorsement by the University of Wisconsin – Extension over similar brands.
Download Article as PDF
Additional Information
- Dandelion – on the University of Wisconsin Weed Science website
- Lawn Weed Control – University of Wisconsin-Extension and Wisconsin Department of Natural Resources publication GWQ013
- Eating Weeds – part of The Wisconsin Gardener episode 302, "It's Planting Time"
- Taxaracum officinale – on the Floridata website


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At its hotel suite setup for CES, Thermaltake didn't have a lot of product to show off, but what it did is worthy of looking into. That includes the company's upcoming high-end CPU cooler, the "OCK", its feature-packed Armor A30 mini chassis, the "budget" Level 10 GT, its Max 5G external HDD enclosure and more.
In its suite at the beautiful Palazzo hotel in Las Vegas, Thermaltake had a fair amount of product to show off, including a couple of coolers, a chassis, gaming peripherals and other accessories.
Building off its success of the FRIO CPU cooler (which we awarded an Editor's Choice award and use in a couple of our test machines), Thermaltake showed off its "OCK", which is in essence a beefier version of the FRIO made for additional cooling power.
Details are super-slim on this thing at the moment, and whether or not it's going to be called the FRIO OCK or simply "OCK" or anything else upon its release is beyond us. Like the FRIO, it's tall and wide, but it includes two fans by default in a push/pull configuration.
The bulk of the cooler, featuring a mass of fins and a staggering six heatpipes looks efficient as it is, but add on two high-performance fans and this cooler might just be one of the most effective air coolers available. It doesn't look too bad, either!
For those gamers who want a portable PC but still need to pack a ton of power inside of it, the Armor A30 might be worthy of consideration. During our meeting with Thermaltake, the cover was taken off of this chassis, and it was hard to believe that so much was fit inside, including a full-sized graphics card, and multiple 2.5-inch hard drives.
Thermaltake touts the A30 as having a "bulletproof armor design", but I'm not quite sure it'll survive that many bullets (nor are we the ones to test it out!). The chassis has a large 230mm blue LED fan that sucks warm air out, and the front features USB 3.0 ports – a huge plus. For GPU support, the A30 can handle cards up to 13″ long, which is essentially anything on the market at the moment, including the super-long AMD Radeon HD 5970.
Both the front and sides have air intakes that are designed to suck air in through the entire chassis, which then leaves the hot air to escape through the top of the rear. For installation's sake, the interior features a ton of room for a chassis of this size, and once everything is installed, there should be no blockage for effective airflow.
Thermaltake last year released its super high-end Level 10 chassis, designed with the cooperation of BMW, and overall, it was a success in terms of design. But, it was expensive, so to give people an alternative, the company unveiled its Level 10 GT at CES. The overall design looks quite similar, but it's far more cost-effective, and features a more reasonable airflow scheme for gamers and enthusiasts:
I admit that I'm not one for "gamer" chassis and prefer the cleaner designs, but this one tempts me. It's quite attractive, to say the least. To learn more about it, Thermaltake has launched a Flash site that talks all about it.
Thermaltake didn't have too much from the Tt eSPORTS line-up to show off except what we've already seen, but it remains committed to delivering a whack of solutions for regular and hardcore gamers alike. It's upcoming "mechanical" keyboard, pictured below, is one that it had on display. It looks a bit different, and is rather small compared to other keyboards on the market, but it does clickity clack clack, for those who like that.
A couple of other things Thermaltake showed off was its Dr. Power II power supply tester and also the Max 5G external USB 3.0 enclosure.
Overall, Thermaltake didn't have a lot to show off at CES, but what it did show off seemed to be quality. We look forward to receiving samples of most everything we took a look at here in the upcoming months and relay our experiences to you.
Have a comment you wish to make on this article? Recommendations? Criticism? Feel free to head over to our related thread and put your words to our virtual paper! There is no requirement to register in order to respond to these threads, but it sure doesn't hurt!
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This week has been exhausting but also pretty sweet. As some of you may know, my day job is in the education industry and this week is Teacher's Day!
It is the golden period when all the kids have angelically sweet moments and my heart just swells with love and happiness. I have been humming my favourite happy tunes this entire week and thought it would be nice to share the joy!
Let us all take a few minutes and lift our spirits up with some feel-good songs. Another positive thought: it is going to be the weekend! Yay!
Corinne Bailey Rae – Put Your Records On
Stevie Wonder – Signed, Sealed, Delivered (I'm Yours)


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To speak directly to Chris Gooch-Butler, business development director, call 07939 002 286.
Alternatively, contact one of the offices directly. We have bases in North Wales, Cheshire, Nottingham, and Kent.
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Luxury Unisex Watches: Uncle Jack
The wonderful luxury brand "Uncle Jacks" holds an extremely unique product range, most of which are Unisex timepieces that almost anyone can mix, and match with there travelling outfits abroad.
The Uncle Jack styles are not only classy, modern and very stylish, they are also very trendy and a great watch to wear for any occasion.
I was lucky enough to test out the wonderful Black-Black and Rose Gold White time pieces, which not only represent a classy and elegant style, but also reflect the bold and simple designs made from real- genuine leather which are not only soft on the skin, but more so light and extremely comfortable to wear.
The watches match everything I wear, adds class, and always stands out. They are easily adjustable, and the shipping was fast, (and free!) and of course the packaging was very smart, to match the watches!
Not only was I impressed with the brand, but also with the quality of the products. I just love the Uncle Jack collection, and love that they suit both women and men!
Uncle Jacks watches are not only great for any type of outfit on my travels, but also a wonderful brand that caters for a range of different styles, for both female and males.
I would recommend checking out the wonderful product range from Uncle Jack Watches! You can find the links to Uncle Jacks products below.
Uncle Jack Watches: http://www.unclejackwatches.com


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Saturday, July 30, 2011
Localvore Eating (And Yes, I Did Spell It Right)
Luckily we live in the age of apps. There are all sorts of free restaurant apps that can be downloaded onto your phone. Many of these not only have ratings and pricings but thorough descriptions of their best dishes and desserts. You can type in or even ask about what's the best Chinese restaurant withing a five mile radius and the odds are good that four or five really good ones will be listed. Another way is to just ask. Old fashioned but it works. I recently went to a pizzeria that was always recommended to me by various locals. Turns out that what was said about the place was true. It really does make the best pizza in the area.
Another method is just hit or miss. I've been doing this recently on day trips, just stopping into eateries that intrigued me. I've found my new favorite, The Shoal Harbor Lobster House in Port Monmouth this way(although I did some follow up research on the web before a second visit just to see their full menu.) It's just fun being on the open road and picking a quaint little cafe to stop at. These are usually big on yummy homemade foods from biscuits to meat loaf. Almost every town has one and they're worth at least one visit. Stay away from major highways that are chock full of chain restaurants. Go to the town's heart where there are more privately owned eateries.
If you can't afford to go away this August, don't despair. There are plenty of local places, probably a block away, that can satisfy your foodie's culinary wanderlust. You'd be surprised at what's around the corner.
Friday, July 29, 2011
Happier Meals
The Happy Meal has always undergone some form of criticism and with good reason. It created a lifelong addiction to unhealthy fast food and jump started childhood obesity. Kids grew up craving Coke and fries instead of juice and veggies. To add to the deal McDonald's always threw in a toy, usually a tie in with whatever kiddie movie was current. This became baby crack. Little ones had to have the toy, In order to get the toy, nuggets or burgers had to be consumed. Of course any fast food is tasty and to a young palate it's like gourmet. Unfortunately it has created all sort s of problems since it was introduced in 1979.
Thankfully all tha t is about to change. Low fat chocolate milk will replace calorie and sugar rich soda. Apple slices will sub in for salt and oil soaked fries. There will still be the mainstays: junior burgers and chicken nuggets. However the meal has gone from 520 calories and 26 grams of fat to 410 calories and 19 grams of fat. Parents are happy about this although they have been long offered the choice of fruit or fries. According to Mc Donald's , though only eleven per cent did take the healthier choice in the past Hopefully the company will offer kid sized version of their salads too which would be the best choice of all .
The Happy Meal, like any fast food is getting healthier. It's s joining the ranks of everyone from White Castle to Burger King to IHOP topromote healthy diets for kids. Will it succeed. As long as there's a a smile on both the kid's and parents, faces , yes!
Thursday, July 28, 2011
Catering To Appalachia
This was the subject of an interesting article written by Jane Black in yesterday's New York Times Dining section. She had interviewed Steven Hopp, who along with his wife , the author, Barbara Kingsolver wrote th e 2006 bestseller "Animal, Vegetable, Miracle:A Year Of Food Life" about their move and exploration of southwest Virginia and locavore dining. It was an eye opener. This type of dining has been going on in the area however the dishes are simple ,passed down from generation to generation. The area farmwers were wary of these outsiders and their different way of cooking and eating.
Mr. Hopp wants to change all this. His restaurant, The Harvest Table is meeting with some resitance, however. Locals think that the food is too fancy and too expensive. Even though the food is freshly grown and carefully prepared, townspeople prefer going to chain restaurants like Pizza Hut and Applebee's. Mr.Hopp keeps his pricing low and keeps the dishes' names simple to draw in customers.. A pasta that would be called one with fennel and pecans is renamed pasta primavera to draw customers. A fancy dish of peppers are called pepper roulette. It's this type of thinking that brings good quality food with homegrown ingredients to the area people.
Will Appalachia ever be a foodie destination stop? That may take a few years. However with men like Mr. Hopp, leading the way, it may be a reality soon enough.
Wednesday, July 27, 2011
Every Part Of The Plant
Utilizing entire stalks and roots was the main article in today's New York Times Dining section regular, Julia Moskin.In it she explores the idea of "nose to tail"vegetable cooking. This process has long been used with meats ;cooking every part of an animal's body. Now chefs are looking at the discarded parts of corn, broccoli and some fruits to make delicious dishes. It just comes with one caveat. Sometimes the pieces such as the kernel inside certain pits contain what's is known as cyanogens, compounds that are part of the highly lethal cyanide. Before cooking ,it's wise to read up on what's OK to eat and not eat.
The yield is remarkable. Broccoli stalks can be made into a delicious salad once cooked. Cauliflower leaves can be cooked into a tender cabbage like dish and it has almost the same taste except with the cauliflower undertones. Fruit pits are crushed and used as flavorings in puddings and ice creams. Discarded celery stalks are used to make a pungent celery salt while other roots and leaves can create entirely new dishes. Using entire veggies and fruits are nothing new. There are century old recipes for pickled green tomatoes and watermelon rinds. After all early American cooks used everything thanks to bumper crops and a need to satisfy hungry families.
Don' tthrow away anything from your produce. Those stalks and leaves can create some tasty and new dishes. Save anything and everything before you throw them out.If not you may be missing out on a valuable ingredient,
Tuesday, July 26, 2011
From Hot To Cold
The microwave is the best way to make any quick version of a meal. You can still have a warm dinner but in half the time. A fun dish that can be adapted to the summer is baked mac and cheese. You can mix Velveeta along with already boiled macaroni and some milk. Add a quarter cup of flour for shortening and it's an easy to do fave. If you want crunch, add some bacon croutons or a layer of bread crumbs on top for layering. Spaghetti is easy to. You can easily boil up some and for a fresh sauce just saute some basil garlic and sliced fresh tomatoes. It's a different spin on a sauce, yet it still tastes the same but with a garden fresh tang.
You can even make a hot lunch during these sweltering days. A hot sandwich is a nice break from cold ones and wraps. You can buy already sliced cold cuts form your local deli or supermarket Put on sliced bread or roll and add some already made hot gravy. It's not cooking but with a lot of flavor. Homemade soup is another noon favorite . You can make any stock on a stovetop. Then add whatever you want . if not just buy the already made ones. Then add fresh veggies for a nice garden vegetable or try making bisques using fresh seafood and meats.
Just because it's summer it doesn't mean you have to give up your winter favorites. Adopt recipes to fit these hot steamy days. It's surprisingly simple.
Monday, July 25, 2011
The Versatile Chickpea
Chickpeas have been around since our Neanderthal days. There is evidence of the dried beans in caves found in Southern France. It was first cultivated in Asia and the Middle East in larger quantities. The name comes from the Latin cicer and pease or pea. It was then called chichepea in Medieval France and then shortened to chick pea or by the English who called it the cavalance too.It is also called garbanzo by the Italians which comes from the old Spanish garroba or algarroba although another theory is that it's from the Basque garbantzu.
Chickpeas are a wonderful addition to any dish. They add a rich meatiness and texture to salads along with color .Mashed them and add olive oil and spices to make a creamy, smooth and nutty hummus for dips. Chickpeas are also a wonderful addition to minestrone and pasta e fagiole. They do not become soggy, or mushy. Another way of having them is dried and salted. This is a popular and addictive snack at Italian street fairs. The Greeks love them cooked with spinach and feta cheese ans a tasty side dish.
Chick peas are a wonderful addition to any meal. They add a nuttiness and a meatiness to any salad, soup ro dip. Try them for a delightful variation.
Saturday, July 23, 2011
Gathering Up Family Recipes
A good idea is to have everyone bring a favorite family recipe to the next gathering. Some older relatives like moms and aunts may be the bearers of the family culinary archives. Have them write the casserole and cookie recipes. Keep in mind to use exact measurements however. Someone else's dash may be another's dollop. Don't skimp by using short cuts. If Oma's potato pancake call for shredded potatoes don't sub in frozen hash browns.The same goes for Nonna 's sauce recipe. You don't want the family manicotti recipe ruined by the store bought stuff.
How to store these recipes? Have a few cousins volunteer to help compile them in books. You can scan in the hand written recipes and then print them out . Remember to put who contributed what and where it came from geographically. Also separate them into courses so there's no confusion when searching for a dish for Thanksgiving or Christmas (such as don't put the fruitcake recipe next to the baked ham one) If the dish has a story behind it include it in along with pictures of the finished product. A family crest is always a nice touch on the cookbook's cover.
Family recipes are just that - recipes that have been passed down from one generation to the next. Treasure and cherish yours. They link you to your ancestors and to you heritage.
Friday, July 22, 2011
A Good Roast Beef Sandwich
As far as the filling you can easily make a roast in this weather. A better method is cooking it with just a brush of olive oil on the e grill. Cooking roast beef leaves it tender and that makes for a melt in your mouth slice. It also has an added smokiness that's brought out by just a simple sprinkling of sea salt and freshly ground pepper.If it's too hot to cook, then go to your local deli or deli counter at your grocery store.I've found that the butchers there always give you the pinkest, tenderest slices, perfect for the best sandwich. Stay away from the prepackaged stuff. It tends to be overly salty and sometimes slimy.
A good sandwich demands a good bread. Italian or French bread is the perfect foil. They're both crunchy and chewy, absorbing any leftover juice. Another good choice is a simple hearty white like Pepperidge Farm 's sandiwch bread. This has a soft yet textured crumb to it and its mild,yeasty taste goes well with the meat's robust flavor. Avoid kaiser or any other kind of rol.s There's almost too much bread which overcomes the roast beef's flavor. Hamburger buns are too squishy . Avoid them too.
Nothing beats a simple roast beef sandwich on a summer's day. It's just two ingredients simple enough but layered with richness. It's easy perfection with the best flavors!
Thursday, July 21, 2011
Dippin Dots Grow Up!
Dippin Dots is not your typical ice cream. These are individual balls of ice cream base that have been flash frozen in liquid nitrogen to form "pearls". Even though this is a popular way to serve any food these days, Dippin Dots was the first, starting twenty-three years ago, There are also Mini Melts another brand that is very similar, both in taste and shape. Dippin Dots, though is all over, mostly at malls where there are several flavors to choose from. The original three flavors are now competing wtith cookies and cream, cotton candy and bubble gum to name a few.
The company is also appealing to a more sophisticated, adult crowd with its' new division, forty Below Joe. This is coffee dipped in liquid nitrogen to form pellets that can be eaten from a cup. This is probably a more refreshing way to have the drink than just a glass of iced coffee. Flavors are going to be the unsweetened espresso, along with vanilla, caramel and mocha. What is neat is that the dots can be mixed to create a frozen latte or frappeccino taste. There is also going ot be a sorbet line that will have strawberry, citrus and pina colada dots that can be added to alcohol for a fun grown up treat or the more innocent soda for kids.
Dippin Dots may be a kid classic and fave but it;s growing up. This popular treat is attracting more sophisticated palates with its' new lines. It is still an unusual approach to ice cream. Now it'; going to be unique.
Wednesday, July 20, 2011
A Cold Perfect Cup Of Joe Or Tea
Todays' Curious Cook column in the New York Times Dining section gave readers pointers making the most flavorful glass of any iced brew. Writer Harold McGee demystifies the process. It's not just pouring freshly brewed coffee or tea over ice (although you can do this). It's actually less work than what 's expected. Take cold water as opposed to hot. The usual boiling water cooks the leaves or grounds and also extracts. This forces chemical reactions and drives the aroma reactions out.Cold water immersion is a slower process and creates a more simpler extract.
Cold brewing produces a less acidic drink that also doesn;t have as much caffeine. The color is also clearer than coffees and teas first boiled and then chilled. The taste is also purer and more robust.If you want to make a lot of iced coffee , remember it's five cups to every half pound of coffee. There can be some variations with iced tea and the amounts used. The tea leaves also plays an important part in creating the perfect taste. The more fragile the leaves or smaller the particles the less tea and time needed for brewing. If a cold brew is taking its' time to steep just add more tea.
Summer demands a cooling glass of iced coffee or tea. Cold brew either for the perfect taste to enjoy during these sweltering days! It'll be the next best thing to air conditioning!
Tuesday, July 19, 2011
Granita An Easy Summer Treat
Basically granita is nothing more than ice that's been "shredded" with a fork. It takes it name from grainy because of its' coarse texture. A smoother ice would be called sorbet but this variation of Italian ice should have some kind of crunch thank to the frozen shreds or granules in it. Another plus is that it doesn't require any fancy equipment. You can use an old ice cube tray or pie pan to freeze the mixture. Then use a fork preferably to scrape the ice off the sides and bottom every half hour until serving.
Like ice cream or sorbet granita can be made with any flavor. The most popular is espresso however you can also use regular coffee or a mix of coffee and chocolate syrup. You can also use the fruit of the season too. Fresh picked strawberries are delicious as are blueberries and blackberries. You just have to cook a simple syrup with just water and granulated sugar.Puree the fruit and add to mix as it's cooking. If you want you can leave a few coarsely chopped fruit pieces too for added texture.Lemon or lime granita is a tangy twist on the treat. You can just freeze already made lemonade or limeade or add the unsweetened juices to a simple syrup.
Granita is the easiest summer treat to make. Take a simple mix of whatever you want and just throw it in to an ice cube tray or pie pan. Shred it occasionally and come out with an easy fun dessert , perfect for these hot days!
Monday, July 18, 2011
Summer Birthdays
Salads are big during any party. Who doesn't love the mix of pastas , dressings and veggies?However be careful of what is in them. Mayo is always suspect because it turns very quickly Instead sub in olive oil for a healthier spin.Using olive oil also lets the other flavors shine through because of its' light taste.It also keeps better and longer in leftovers.Also be careful with what veggies you serve. Again tomatoes can turn very quickly , especially if they're cut as with cauliflower and sometimes broccoli. Don't over buy these veggies for crudites. Buy enough for whatever the amount of people coming. If you run out then you can always run to the store to quickly pick up replacements.
Cake is one of the mainstays for any birthday party no matter what the season. Yet you have to be careful with what you either bake or buy. Avoid any whipped cream topping. Dairy turns fast as well. If you're making the cake then use Cook Whip which is just as tasty and even lower in calories than whipped cream. There is the easy to make good old fashioned butter cream which tends to last longer . Another idea is serving a plain pound cake with a side of Cool Whip and fresh berries.Ice cream cake is another choice (albeit an expensive one). It does go fast and is easy to store the leftovers because it is frozen.
Summer is a great time for birthday parties, despite the hot weather. Choose your foods and desserts wisely to ensure a trouble free celebration. Then enjoy!It's the perfect time for cake and candles.
Saturday, July 16, 2011
Summer Stock
The best kind of soup to make is a vegetable. This is a great way of getting rid of extra tomatoes, celery and onions. You can make it vegetarian by creating your own or adding a store bought vegetarian bouillion. Finely chop the veggies and saute in olive oil until translucent. Add to stock. You can also throw in garlic and chopped leeks for flavor. If you want to make an Italian minestrone add some elbow macaroni along with red wine and kidney beans, Some minestrones call for spinach and cabbage. You can certainly add those for a heartier, thicker soup.
Your garden veggies also go well in bisques and chowders. Tomato bisque is a delicious turn on classic tomato soup. Bisques are more of a potage, usually made with milk and flour,although you can add cream. Tomatoes are then added , These are usually stewed thus giving the soups chunky texture. Veggie chowders are another wonderful dish to whip up. Chowders are, by definition a thick soup, usually made with seafood such as clam chowders and thickened with a potato or tomato base. However ex out the clams or any other fish and sub in corn. fresh from the ear niblets are the best for these because they give it a delicate sweetness. Also add garden fresh onions or scallions for some bite.
You can taste summer all year long in a homemade soup. Use the veggies you're growing now for a tasty winter dish that 'll warm you up like the summer sun. They are the perfect souvenir of a bountiful July or August.!
Friday, July 15, 2011
Fritters - QUick And Easy Treats
Fritters have been around since Roman times. Dough, made of flour and egg whites was tossed into hot fat and fried until crisp. The great Roman writer,Cato, had written about these treats then called scribilita. Medieval Europeans enjoyed a similar treat aptly called a "Cryspy". They were filled with wine(how?) along with eggs and cream. Towards the 18 th Century the French started to put the dough now named choux into pastry bags to form tubes called bugie .The Americans loved this and recreated this tasty sweet fritter renaming it the cruller".
Fritters are a great and fun way of using summer's bounty. Kids may not want to eat veggies yet they'll go mad for zucchini or corn fritters with a dipping sauce. Zucchini or any squash can be cut up in a food processor them mixed in a simple batter of egg and flour with a splash of milk. Corn fritters are a little more complicated with shortening and baking powder added. You can also add Bisquick since it has baking powder in it already. You can use the same kind of batter to make apple and banana fritters.As for the actual frying, vegetable oil is the best.It has the lightest taste and makes for a nice crispy, crunchy texture.
Fritters are a great dish that can easily be made during these sweltering days. Try make savor y ones for dinner or sweet ones to accompany ice cream. Either way they're a fast and troublefree- perfect for summer time!
Thursday, July 14, 2011
Kamado Grills
New York Times Dining regular contributor, John T. Edge wrote about the Kamado in yesterday's Dining section. It seems more and more outdoor cooks are discovering the grill's charms and many assets. The eggs , as they're fondly called, are more compact than emammoth grills such as Weber. they are small egg shaped (hence the nickname) , green and dimpled, looking sort of like a giant avocado.They require less heat and therefore less coals to function. They also light faster and leave meats moist and succulent - in other words the perfect barbecue. Kamodos have only been in this country for about thirty years., due in part toEd fisher who first exported pachinko games to the United States.
Kamado grills are getting a big following thanks to their versatility. Not only can you grill typical barbecue meats on them, but you can also bake. Some serious egg lovers have baked Bundt cakes and cobblers on theirs. It's also good for baking pizza dough ,giving the crust a crispy firecrackled look. Kamado grills can also cold smoke fish such as salmon thanks to the wide disparity of temperatures.It can reach up to 1200 degrees Farenheit and goes down as low as 100 degrees.
Kamado grills are fast becoming an outdoor favorite. They are more versatile than the regular grill that just barbecue. More and more backyards will sport this odd shaped egg than traditional grills in future summers.
Wednesday, July 13, 2011
Champagne The Peasant Variety
This is the subject of today's New York Times Pour column in their Wednesday Dining section. The article, written by Pour columnist , Eric Asimov, tells of a new trend hitting French vintners.It seems that where the grapes originate are much more important than who turns them into a vintage. This means the Aube section, long a supplier, is now in the spotlight.This area is directly south of Reims, the champagne capital of France where there was always a snobbery for this section, even granting it only second class status.
The champagnes from Aube are earthy and multilayered both in taste and body. Since the grapes are excellent in making pinot noirs, the champagnes have the same smoky taste as the wines. Some such as a Recolte Blanc has both floral and mineral notes, giving the drink a lighter than light flavor. Why do so many Aube based champagnes have many layers? Probably the soil has something to do with it. There have been tiny fossilized shells which result in chalky deposits. Chablis has the same sort of earth and has always given the world the best wines full bodied with many notes.
A new breed of champagne is bubbling up.It doesn't rely on the house that creates it. It's the earth - the terroir that now is taking credit and it is producing some amazing bottles of bubbly
Tuesday, July 12, 2011
Mediterranean Dining
Salads are big in the Mediterranean diets Italians, Spaniards, French and Greeks are known for their delicious mix of greens and dressing. Think about adding provolone along with salami and capacola to mixed field greens. For a Gallic twist replace the cheese and meats with black and green olives and tuna . Both types can be served with crunchy sliced baguettes. A good Greek salad is also a hearty way to have supper. Add already made stuffed grape leaves, along with creamy chunks of feta and salty anchovies to arugula and bitter greens. Spain is a big seafood country and its' salads reflect that. Add some salted cod or shrimp along with avocado and herbs to create a tasty, good for you one. Morocco has an easy carrot salad that just has carrots along with lemon juice, spicy paprika and garlic.
Grilled meats are also popular thanks to the North African influence on Mediterranean cuisine. You could easily grill beef, and lamb kabobs along with cut peppers and onions. Serve with minty yogurt sauce for a true Moroccan treat. Couscous is a great side to this and it's ridiculously easy to make. You can add some chopped parsley, olive oil or even lemon juice for some variety. Orzo , another staple, can be made hot or cold as a salad with artichoke hearts and cucumbers.
Don't fret if the weather interferes with your cooking. Look to the Mediterranean region for delicious easy dishes to for your summer time dining. They're simple to create and can be made no matter how hot it gets.
Monday, July 11, 2011
Boardwalk Treats
I recently reconnected with boardwalk food at Keansburg Amusement Park. Technically the place isn't really a boardwalk and it's not on our state's oceanside.It's on the Raritan Bay with amazing views of Manhattan Brooklyn and Staten Island. However the park has the some kind of fun, (and somewhat seedy) allure of any of our other boardwalk like Seaside Heights or Wildwood. The food is relatively the same. A lot of Italians have had business since the boardwalk's early days in Altantic City so there's always pizza and calzones. Seafood also always predominates and almost every Jersey boardwalk has a raw bar where diners can also chow down on fresh fried fish and chips as well as crab legs, and raw oysters. These and other fast food places sell beer too, a boardwalk staple.
Sweets play an important part in boardwalk cuisine, Zeppoli, those yummy fried Sicilian dough balls, had their own stand at Keansburg. I was tempted to buy a bag of the fresh made, freshly sugared treats however got waylaid by those classics: candy apples and cotton candy. No trip to any boardwalk would be complete without them. I had a Granny Smith that was perfectly enrobed in a crunchy candy coating and topped with fresh coconut. The cotton candy was typical sweet and sticky,but fun to inhale. Other treats were ice cream along with waffles Italian ices (both are staples) and fried anything. Most boardwalks also have a homemade candy booth where there's everything from homemade fudge to saltwater taffy,along with molasses pops and haystacks .
Boardwalk food is a summer treat that has to be experienced. Anything from pizza to fries , to ice cream or fudge is spend to a fun day at the beach. If you're in Jersey visit our boardwalks for some culinary treats.
Saturday, July 9, 2011
Hello Ruby Tuesday
Ruby Tuesdays came about in 1972 when five University of Tennessee students wanted to create a business after graduation in Knoxville TN. It wa s named after the popular Rolling Stones song and quickly became a hit with students.It has since changed owners twice . It made my local mall twenty years ago and instantly became a local go to place. It had the best chicken Caesar salad along with excellent steaks. Rubys' salad bar was and still is chocked with unusual foods that wouldn't be found in a normal run of the mill one. Soy beans and pumpernickel croutons are side by side with the regular spinach leaves, broccoli and ham cubes.
Their new menu is reflective of haute American cuisine of today. I ordered the zucchini cake sliders which are deep friend zucchini fritters stuffed with goat cheese, There was also spaghetti squash, served both as a pasta and as a buttery side. This type of squash is rarely served in American box restaurants, Usually the more creative ones in our big cities such as New York, Chicago or even Washington have spaghetti squash on their menus. You can also get it when ordering th e all veggie platter .Ruby's also has gone Mexican by adding chicken quesadillas too. These are made more like paninis and have a wonderful crunch to them. A new dessert are red velvet and carrot cupcakes along with their classic after dinner treats and sweets.\
If you haven't been to Ruby Tuesdays in a while, drop by for lunch dinner or even a Sunday brunch. The changes are amazing both to the decor and the menu. It may be a stop in your local mall, but it the restaurant feels like classy metro hangout.
Friday, July 8, 2011
A Revolutionary Garden
This was the subject of a very interesting article in the Thursday Home section of the NewYork Times. Michael Totorello wrote this thought provoking article that deals with plants from the past four centuries. A lot was written about small age ,a precursor of celery.This was used as aside to meats.It still can be used today in salads and even soups. Burnet , a popular and well used herb ofPuritans was used for doctoring wine. it's light cucumber like taste could easily be added to any 21st Century summer dish. There is also skirret which instantly takeover the garden,Unfortunately it takes a lot plants to get enough pulp for dish.
Cooking these greens does take some patience.Purslane, another 18th Century "sallet green, has to be blanched first before cooking.Scozonera, another celery like plant has to be over baked to soften its woody core which can be super tough to eat. the tastes may be a little intense for modern palates however they can be softened with sautes in olive oil or butter. Scallions and garlic can also be added too or even spinach which was a very popular dish in the 1700's.
Travel to the culinary past this summer. Add colonial favorites like small age, purslane and burnet to your cooking.It's a neat way of connecting with our culinary past.
Thursday, July 7, 2011
Flash Feasting Paris' Annual Dinner In White
This version of a flash mob was written about in yesterday's New York Times Dining section by newcomer Liesl Schillinger. She tells of how a group of very well behaved city people came together at exactly eight o clock last year and had the grandest picnic of them all. It's an annual event, since 1988, called "Diner en Blanche" or "Dinner In White". Men wear pristine white suits while women float in dresses of the same snowy color.. They carried picnic baskets filled with foie gras, poached salmon and different cheeses.Champagne along with wine and water were drunk. Each table provides its' own meal along with linens and silverware. There was also dessert and hors d'ouevres too. Just as soon as the meal is finished, everything is cleared away and cleaned up. so that there;s dancing in t he squares.
Not everyone can just join in. There are private invitations. otherwise it would be the largest food fest ever (and quite messy in the end) . The actual venue is kept a secret until a few days before to avoid gatecrashers. However both New York and Montreal and planning on these flash feasts and of course - the invites are going out via Facebook and Twitter. Don't think that these dinners will have a few hundred gate crashers. There is also a penalty for those who behave raucously or don't clean up. They get barred from next year's Diner en Blanche.
it should be interesting to see how New York and Montreal's flash feasts do. Will both be as casually elegant as their French counterpart? Even more interesting how will the food be?
Wednesday, July 6, 2011
Real Old Fashioned Sodas
This was the subject of an article in today's New York Times Dining section. The great Julia Moskin wrote the well researched piece that took her to old fashioned soda fountains. Before the birth of Coke in the 1890s soda, including colas were mixed in pharmacies across the country. After the drink's invention sodas weren't that special anymore and a once a week treat like ice cream sodas could be made at home. Thanks to a few dedicated soda jerks that world is coming back. The name jerk come from the jerking motion of pulling the soda taps and the modern ones are just as proud of the title as their 1890s counterparts were.
During the golden era of home made soda, the egg cream reigned king. This was and still is an amazing concoction that involves cream, chocolate and seltzer. The original recipe is making a comeback as is a strawberry egg cream made with fresh Long Island strawberries. Other creations are calling for fresh huckleberries and locally grown hazelnuts. Fresh milk from Hudson Valley dairies is also used giving the drinks a purer flavor. Artesanal seltzers are also being used. Before carbonation, pharmacists used water mixed with potassium, calcium and magnesium to give it fizz (this water was also made for medicinal purposes as well). Homemade sodas are also made, using the same ingredients as 19th century jerks used.
Nothing beats an ice cream soda on a hot summer's day. Even better is when it's made the old fashioned way with homemade seltzer and fresh ingredients. If there is a true soda fountain in your neighborhood visit it. Enjoy the purity of a real 19th century treat!
Tuesday, July 5, 2011
Name Day Treats
The name onomastica derives from the Greek and was a way of code way of distinguishing Christians from pagans in the Church's early days. If someone had a saints name like Mary or John a fellow Christian would know their religion and act accordingly with them. (Most Christians were either jailed or killed for openly practicing this "new religion."). As the centuries passed and Christianity became the leading religion, saints days became a second birthday. Children were given small gifts and even cakes. In some Italian provinces a saint' s day dictates that a favorite meal is to be made. A saint's day is also called a feast day and a namesake church may have a three day to week long celebration of all sorts of fun foods from sausages to zeppoli.
Some saints' have their own built in treats .St Joseph's Day, which is March 19th, has its' cream puffs . These are lush concoctions that are filled with cannoli filling and topped with a cherry.Of course there are the more famous St. Valentine's Day and St Patrick's Day. These are universally celebrated with more than enough hoopla. Both have all sorts of tie in foods and drinks. However as with any onomastica it boils down to what the namesake wishes to eat.
Celebrating your saint's day is a good way to tap into tradition and understanding the early church.It's also a good day to have others treat you with a favorite meal or sweet. If you're named Elizabeth ,then enjoy today, St . Elizabeth's Day.
Monday, July 4, 2011
A Happy Fourth
Keep those in the Armed Force s in your thoughts and pray they come home for the next year's Fourth of July. Remember they're keeping the dream of Washington and Jeffereson, Adams and Franklin alive fighting for us to continue our freedoms.
Toast them tonight and our country!
Saturday, July 2, 2011
Colonial Dining
The average Colonist had the same amount of meals we have today. However lunch was a more 19th Century invention . Instead a bigger dinner was served at noon while a smaller repast was cooked for the evening hours. Breakfast came early for the working classes while the rich had what would be called brunch today. There were very few innovations so foods were either roasted, baked or boiled. Some caught their own meat such as wild turkey or deer along with terrapins, rabbits and the occasional possum. Many who were lucky to live along bays and the Atlantic had diets rich in seafood. Most foods were roasted over outdoor spits and eaten with wild onions ,leeks or even apples picked from local trees.
Our founding fathers would have been amazed at our addiction to water. Since there was no purification or desalination plants the water was often contaminated. Some colonists were smart enough to collect rain water or dig wells for fresh sweet water. Most though preferred their local taverns for ale or hard cider. There were coffee houses back then, sort of similar to our modern day Starbucks where men (not women) sat and sipped , discussing ideas and news of the day. Boston had the first established in 1678. Hot chocolate was also popular mostly amongst the upper classes. The lower classes though did have fresh milk provided by their cows.
When you think about it , there's not much difference food or drink wise between our colonial ancestors and us. They enjoyed a good roasted meat with ale. As with us they hung out in coffee house , drinking the best brews and discussing the events of the day. Our Founding Fathers would have loved this era- it's not that far removed food and drinkwise from theirs.
Friday, July 1, 2011
Best Summer Treats Ever!
One of the best treats of the season is a good old fashioned tomato sandwich. All you need is just fresh, sliced tomatoes mayo and white bread. The best bread is a good sandwich white like Pepperidge farms or Arnold's and then liberally slather on mayo. Add thick slices of beefsteak, sprinkle with sea salt and freshly ground pepper and you have sheer heaven. It's a lovely combo of juices mixing with creaminess. Another sandwich treat is a good old fashioned off the grill hamburger , complete with fresh sliced onions, ketchup and lettuce. Of course ribs rank right up there as well. There's nothing like them barbecued, shining with a thick patina of homemade sauce.
Summer has a lot of sweet goodies too. This i s the time of year to take advantage of what's left of the strawberry and blueberry seasons as well as cherries. Of course summer is all about that perfect watermelon wedge, drippy,cool and perfectly sweet.It'sa refreshing respite when temps hit the nineties. Vacation time isn't vacation time without boardwalk or fair goodies. There's the sheer fun eating cotton candy and candy apples along with frozen custard in a cake cone. Another treat (especially here in New Jersey) are boardwalk candies, fresh made in candy shops thatare a mainstay of the Jersey shore . Happiness is a molasses pop or a haystack or a whole box of saltwater taffy made from recipes that have lasted over one hundred years.
This is the season for fun times and fun food. It's just great to kick back with a perfect burger to a fresh made cone of cotton candy. Enjoy the warm weather and starry nights along with some of summer's fun treats!


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100% Chardonnay
The pristine fruit was hand harvested off our estate vineyard and barrel fermented to produce a rich and complex Chardonnay. Notes of vanilla, toast and mixed spice complement the stone fruit and citrus notes of Hawke's Bay Chardonnay.
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The fruit for this wine is a blend of Mendoza, Clone 15, Clone 95 and Clone 6 Chardonnay, which was grown in the sandy silt soils of the lower terrace at Askerne Vineyard.
The wine was fermented and aged for 9 months in 1-3 year old French and Hungarian oak barrels. (30% new)
Lees stirring was undertaken to naturally preserve and add structure to this wine. 100% of the wine underwent malolactic conversion.
Name - Ant MacKenzie
The Askerne Estate Winery vineyard site comprises six different soils varying between river gravels, sandy soils, silt, and loams. The subsoils vary from gravels, red-metal, and clay. These various soils have been matched to particular varieties and also to produce complexity within varietal styles.
The site also has unique climatic attributes. It is forward of both the Haumoana hills and Havelock North hills and is close to the coast, benefiting from the moderating effect of the sea. It is a plains site receiving cooling winds from all directions including draughts from the adjoining Tuki Tuki river which laid down the various soils. These cooling effects are key contributors to the elegance and aromatics of our white wines.
The soils and climate provide a base, which is built on by a variety of clones and rootstocks within each variety to add further complexity. Our viticultural management reflects a meticulous approach to our philosophy that fine wine is made in the vineyard.
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text: Bethlehem Town, Lost Sheep Series - A Christmas Story, CMS By McDonough Andrew ICM Price £2.79 RRP: £2.99 (Saving of 7%) ICM Price £2.79 RRP: £2.99 (Saving of 7%) Buy More, Save More! 10+ £2.69 20+ £2.59 Shipping is FREE for all UK orders over £6. (only £1 for UK orders under £6) Bethlehem Town, Lost Sheep Series - A Christmas Story, CMS by Andrew McDonough and published by Authentic Media. With big, bright cartoon illustrations, the Lost Sheep series brings the stories and teachings of the Bible to life with a distinctly Aussie sense of humour! Ages 4-8. Join Brown Cow and the wonderful welcoming women of Bethlehem in this Christmas story guaranteed to bless your socks off. Warning! You won't find any stable or innkeeper here - this story is set in your traditional Middle Eastern home! This Story is based on: Luke 2:1-20. Product Details Author McDonough Andrew Publisher Authentic Type Paperback ISBN 9781925036329 Email to a Friend


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Black Widow Spider
A black widow spider has a somewhat round, shiny black abdomen with red markings on the underside Outdoors they live under rocks and down tree limbs, around the house they are often found in firewood piles. Indoors they may be found in basements and crawlspaces, and sometimes in secluded places in garages and sheds.
(Lactrodectus spp.) The black widow spider is found throughout the state. The live in secluded locations and feed on insects and other spiders that are trapped in their web. They are usually not aggressive spiders, but if handled or accidentally touched they may bite. Their venom may cause pain and serious illness; if bitten a person should place ice on the wound and seek medical attention.
Wear gloves when working around wood piles or moving item in sheds and garages. Be cautious of spider webs when working in basements and crawlspaces. Use aerosol insecticides to control spiders in difficult to clean locations.


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Thanksgiving is a season full of traditions. Among them is feasting with friends and family, then collapsing on the couch to watch football.
In Mobile, there is no greater football tradition than the Reese's Senior Bowl. The 67th annual college all-star game will kick off Saturday, Jan. 30, at Ladd-Peebles Stadium.
Senior Bowl organizers have announced the initial group of 19 players who have accepted invitations to the game. Among them are Georgia outside linebacker Jordan Jenkins, Illinois defensive lineman Jihad Ward, Louisville defensive lineman Sheldon Rankins and North Dakota State quarterback Carson Wentz.
Jenkins is considered a likely first-round selection in the NFL draft. So far this season, he has 9.5 tackles for loss and 4.5 sacks. Joining him from the Bulldogs is wide receiver Malcolm Mitchell, a four-year starter who has also played cornerback and on special teams.
Ward is a former junior college star who later earned All-Big Ten honors. The 6-foot-6 Wentz was named the Most Outstanding Player of the 2015 FCS Championship. Rankins has nine tackles for loss and 5.5 sacks for the Cardinals this season.
The remaining group includes Evan Boehm, four-year starter at center for Missouri; James Bradberry, four-year starter at cornerback for Samford; Sean Davis, who has 300 career tackles as a cornerback at Maryland; Josh Garnett, preseason All-American pick at offensive guard for Stanford; Deiondré Hall, FCS All-American cornerback for Northern Iowa; Matt Ioannidis, three-year starter at defensive tackle for Temple; and Miles Killebrew, safety who leads Southern Utah in tackles.
Also in the group are Jay Lee, deep-threat wide receiver for Baylor; Blake Martinez, Butkus Award semifinalist at linebacker for Stanford; Tyler Matakevich, linebacker for Temple who is on watch lists for Lombardi, Butkus, Bednarik, Nagurski and Lott IMPACT Awards; Charles Tapper, All-Big 12 defensive end at Oklahoma; Cole Toner, All-Ivy League offensive tackle at Harvard; Dan Vitale, three-year starter at fullback for Northwestern; and Bryce Williams, all-star tight end for East Carolina.
To learn more about the week-long schedule of events, visit www.SeniorBowl.com or call 251-438-2276. For ticket information, call 251-432-4109.
College champion to be crowned
The 32nd annual NAIA Women's Soccer National Championship is taking place at the Orange Beach SportsPlex. The 16-team, single-elimination event begins Monday, Nov. 30. The winner will be decided Saturday, Dec. 5, at 3 p.m.
Adding some local flavor will be the University of Mobile. The Lady Rams won the Southern States Athletic Conference tournament for the second straight year and are seeded No. 5.
As the host team, the 18-2 Lady Rams received a first-round bye. Their initial game will be against the winner of a match between Eastern Oregon and Biola. According to the school's website, the Lady Rams will play Monday, Nov. 30 at 6 p.m.
This is Mobile's 6th straight tournament appearance and 10th overall. They won the NAIA national title in 1997 and were runners-up in 1996 and 1998.
Named to the all-conference first team were senior forward Katie Compton, junior defender Leah Corse, sophomore midfielder Cayla Hebert and junior midfielder Tyler-Rae Molloy. On the second-team unit are senior goalkeeper Rebecca Wynne and senior forward Saskia Adriance. Forward Colleen Kennedy was selected to the all-freshman team.
For those going to Orange Beach, an all-tournament pass costs $30 for adults and $15 for youth. A one-day pass is $10 for adults and admission is free for children 10 and under accompanied by a paying adult.
College briefs
● The men's soccer team from the University of Mobile did not receive one of the eight at-large bids to the NAIA tournament. The Rams entered the SSAC tournament as the top seed but lost 5-3 to Auburn-Montgomery. Bethel ended up claiming the league's automatic bid.
The Rams finished the year with an 11-6-2 record. Named to the first-team all-conference list were sophomore forward Newton Henry, freshman defender Jordan Sinclair and senior defender Pierre Mangold. Senior goalkeeper Elijah Gibson was on the second-team unit, while midfielder Matthew McArthur was an all-freshman pick.
● Two players on the University of South Alabama football team have earned recognition from the Sun Belt Conference. Linebacker Blake Dees was named defensive player of the week for his school-record 20 total tackles in the win over Idaho. Jeremy Reaves was honored for his special-teams play in the win over Louisiana-Lafayette, after he blocked an extra-point attempt and intercepted a two-point conversion pass. This is his second award from the SBC, having gained notice on Sept. 21.
● Two volleyball players from Spring Hill have received Southern Intercollegiate Athletic Conference awards. Madison Seuzeneau, a junior outside hitter, was named to the all-conference squad. Dorina Klinger, a freshman middle blocker, was selected as Newcomer of the Year. Ineligible for post-season play during their NCAA transition process, the Lady Badgers were 23-7 overall and 19-1 in the SIAC.
● The University of Mobile carried a 12-game winning streak into the finals of the Southern States Athletic Conference volleyball tournament. However, Coastal Georgia pulled off the upset to deny the Lady Rams a berth in the NAIA national playoffs.
Mobile, which ended with a 32-6 record, had two players on the all-tournament team in senior Bailey Nations and junior Hannah Buck. The all-SSAC squad had Nations, senior Taylor Harper, sophomore Hannah Wentland and junior Jessica Bagwell on the first team, plus Buck and senior Caroline Ennis on the second team.
Harper and Nations have also been named to the 2015 CoSIDA Academic All-District team. Harper has a 4.0 grade point average as a biology major and chemistry minor. Nations has a 3.82 GPA in accounting.
During the season, Lady Rams head coach Jon Campbell picked up his 400th career victory. He has coached for 17 years, including the last 11 seasons with Mobile. He has been named conference coach of the year four times, including this season.
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text: Lifestyle A lesson in gratitude [VID] Carlo Alcos Dec 30, 2011 Man's first responsibility is to be happy. The second is to make everyone else happy. ~Cantinflas LUCAS IS FROM BRAZIL. He traveled to Australia and, while there, turned 30 years old. From the above video: Since I arrived in Australia a lot of beautiful things happened in my life. So on the day I turned 30 I decided to celebrate being grateful to people who live in Sydney.Along with friends he wrapped up 30 gifts, including: a 30-minute massage voucher, a skateboard, chocolate, and much more, then they wandered about handing them out. The video below is the "behind-the-scenes" and, in my opinion, even more touching than the other. Especially the end. (I have to admit, while sitting in a cafe putting this together, I had to blink back some happy tears.) I'm going to be turning 36 next month. A lot of beautiful things have happened in my life since I moved to Nelson in October 2010. 36 gifts to 36 Nelsonites? What did you think of this article? Meh Good Awesome Bookmark Posted In Lifestyle


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On an almost daily basis, the Rhino7 team is approached by franchisors who want to grow their franchise brands and want Rhino7's help in doing it. Choosing the right brands to work with is a sophisticated art that requires deep experience, methodical evaluation and a great deal of good, old-fashioned intuition.
When first approached by Lisa Kornstein, CEO of Scout & Molly's Boutique to talk about franchising, Rhino7 saw an immediate opportunity because they knew there was no dominant player in the $25 billion clothing boutiques industry in the U.S. They quickly envisioned that they could help this small but wildly successful concept, focused on selling one-of-a-kind styles, with top brands, in a highly personalized store environment, grow into an industry leader. And they set out to do just that.
Today, the Scout & Molly's concept is attracting a steady stream of prospective franchise buyers who love the idea of a fun, profitable business that requires a low up-front investment, and has the potential to deliver a great ROI – even for the semi-absentee owner.
The Scout & Molly's customer values personalized service. She expects the store staff to be knowledgeable about the products, and she wants to be heard. She enjoys the cozy ambience and the unique merchandise that only a boutique can offer. When she has a good experience, she'll come back, and she'll also tell her friends. Franchisees who understand these simple but important dynamics and cater to them – or hire managers who will – can become very successful.
Add to that the proven model that Rhino7 has created to shepherd franchisees through site selection, lease negotiations, build-out, full training and strong marketing support, and there is virtually no limit to what a Scout & Molly's franchise owner can achieve.


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Back to all reports
Utility cover outside my garage in Sadlier Close is corroded and loose
Reported in the Utlility Covers category anonymously at 19:59, Sun 21 July 2019
Sent to Bristol City Council 1 minute later
The cover has become corroded and very loose. It is a danger to me as it could cause severe damage to my car should the lid be slightly out of position when I park my car in or outside of the garage. It has also become raised well above road level and could be a danger to pedestrians. The cover is situated outside the last garage in Sadlier Close adjacent to number House No. 5 Sadlier Close
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- Enrichment
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- Choose Kindness & Make a Difference Age/skill: 5th-8th grade
Choose Kindness & Make a Difference Age/skill: 5th-8th grade
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"Be kinder to yourself and let your kindness flood the world". Pema Chodron's beautiful words capture the essence of this class. Learn how to treat yourself with kindness and compassion and then treat others with the same love and care. Practice solving conflicts peacefully. Work on calming crafts and inspiring projects to reach out and brighten up someone else's day. Join this uplifting class to choose kindness and make a difference in your life and in the lives of others.


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Lakes of Monticello
At the beginning of the biggest of which is the lake of Monticello. It occupies the bottom of a circle, and its shores had Valle Presena, in the western part of the Presanella group, there is a group of lakes, the been formed mainly by moraine debris. Its tributary waters descend from homonymous glacier and from some pounds. The colour is light green but the transparency is reduced.


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Takeda Dumps Obesity Drug Contrave (Naltrexone/Bupropion)
Amid disappointing sales, Takeda Pharmaceuticals U.S.A. has cancelled its collaboration agreement with Orexigen Therapeutics for the commercialization of Contrave (naltrexone/bupropion), an obesity treatment. Takeda announced that it would refocus its resources on drug launches in the antidepressant and inflammatory bowel disease markets.
The two companies agreed to a 180-day transition period, during which time Takeda will continue to commercialize Contrave in the United States before turning the drug over to Orexigen.
Contrave, approved by the FDA in September 2014, is indicated for use as an adjunct to a reduced-calorie diet and increased physical activity for chronic weight management in adults with an initial body mass index (BMI) of 30 kg/m2 or greater (obese), or 27 kg/m2 or greater (overweight) in the presence of at least one weight-related comorbid condition (e.g., hypertension, type-2 diabetes mellitus, or dyslipidemia).
The precise neurochemical effects of Contrave leading to weight loss are not fully understood. Contrave has two components: naltrexone, an opioid antagonist, and bupropion, a relatively weak inhibitor of the neuronal reuptake of dopamine and norepinephrine. Preclinical studies suggested that naltrexone and bupropion affect two separate areas of the brain involved in the regulation of food intake: the hypothalamus (the appetite regulatory center) and the mesolimbic dopamine circuit (the reward system).
Four 56-week, phase 3, double-blind, placebo-controlled trials compared Contrave and placebo, both administered in conjunction with lifestyle modification, in 4,536 subjects. The most common adverse events associated with Contrave included nausea, constipation, headache, vomiting, dizziness, insomnia, dry mouth, and diarrhea.
According to FiercePharmaMarketing, Takeda threatened to divorce Orexigen last year after the latter revealed early data from a cardiovascular outcomes trial, angering the FDA and leading to the study's cancellation.
On the plus side (sort of), embattled drug maker Valeant has signed up with Orexigen to market Contrave in 19 countries in Europe under the trade name Mysimba.
Sources: Takeda; March 15, 2016; and FiercePharmaMarketing; March 16, 2016.


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Guilty Crown finally gets good again and it looks like they are gunna pull a Gurren Lagann.
(Warning: Spoilers and rambling aplenty!)
Welcome back to another Freezeframe, its been awhile for this segment, but I felt that this weeks comeback of Guilty Crown marks a good start, especially the ending.
Gai makes a heroic sacrifice this week and most of the loose ends of the series have been tied up,
a good ending to this somewhat average series. Oh wait, this is just the halfway mark, so I guess this is the part where Simon Shu decides to man up over a timeskip that is not shown on screen and we can look back to the first thirteen episodes as preparing him to be the true lead of the show.
In all seriousness, I'm liking this turn of events for Guilty Crown, though I'm not sure how if tying up most of the Mana/Gai ends in this episode was really a good idea, what is left besides Daath to clear up? Not much, I can only hope the writers do better on the 2nd half than they did for the first.
The whole Gai and Shu personality reversal was a very interesting revelation. It gives Gai's character a bit more depth and helps to show that Shu wasn't always a wuss. I'm hoping that this is foreshadowing of what is to come for timeskip Shu (assuming they DO go that route).
Gai's sacrifice at the end was also very unexpected and the whole promise to be Mana's knight that he kept through the years (by becoming stronger to stop her once and for all etc) was a very nice touch. The thing Shu will have to live with now is that he delt the killing blow to BOTH Gai and his Mana (to be fair Mana was already kinda dead and Gai was dying and asking him to do it). I hope that Inori becomes less of an emotionless doll (which I'm glad they explained why she was like that) and learns to properly love/interact with Shu.
The sad thing with Guilty Crown was that it had a bunch of hype, an awesome first episode, and then a slew of lackluster episodes. But often in animes that I find lackluster there are episodes like this one (Kobato last 2 episodes anyone?) that just redeem an anime for me. This was that episode, tons of character development, plot, and drama. With this episode the series has gone back to episode 01 for me and from reactions around the Net, I can see that many fans feel the same way. I hope that the creators are smart enough to capitalize on that and make the remaining episodes worthy of such a redeeming episode (though to be frank there were a few sketchy things in this episode and the fact that Lost Christmas was only slightly touched upon, no surprise since that story is getting its own book).
Welcome back Guilty Crown.


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Murfreesboro, Tenn. (6/13/17) – Nathan Graham has been named the new Regional Manager and Vice President of Business Development for First Community Mortgage (FCM), according to an announcement by Keith Canter, CEO of FCM.
In his new position, Graham will continue to build on the increasing mortgage sales volume for FCM. His responsibilities will include coaching current FCM Loan Officers, recruiting and developing additional team members, coordinating sales, and representing FCM in area networking groups focused both on the community and the profession.
"Hiring Nate for this new position is a major step forward for First Community Mortgage," said Canter. "In addition to having the right skills and experience to help us grow, Nate has the attitude, and represents the culture, of FCM. His enthusiastic support for the profession, and the unique way we operate, is confirmation that he will be a great addition to the FCM team. He understands our commitment to shareholders, clients, employees and the community, and we look forward to the results he will help us produce."
Graham is a successful 15-year veteran of sales leadership in the mortgage profession in Middle Tennessee, specializing in sales, recruitment, and development. He was most recently with Movement Mortgage and was previously associated with First Residential Mortgage, and United Financial Mortgage. He is an active member of the Nashville Mortgage Bankers Association, and a graduate of Mississippi State University. Nate and his wife, Suzanne, have been married 9 years. They live in Brentwood with their two sons Gardner (8) and William (7).
"Joining FCM is more than a career choice. It is a life choice," said Graham. "They have established the right foundation with both culture and expertise to continue their path to becoming the leading lender in all of Middle Tennessee. It will be a pleasure to add my experience and skill set to the professional team they currently have in place, and help develop and grow the success of FCM."
About First Community Mortgage
Founded in 2002, First Community Mortgage is a wholly-owned subsidiary of First Community Bank (TN) with operations centers in Murfreesboro, Columbus, and Kansas City. First Community Mortgage is a FNMA, FHLMC and GNMA seller/servicer and offers mortgage solutions to consumers and financial institutions. With mortgage volume of $2.1 billion in 2016, First Community Mortgage was ranked the #1 lender for new construction homes for the past 5 years as published by Metrostudy and #6 for 2014 in the Nashville Business Journal's Book of Lists.