text:
Oh dear, the mad present dash is upon us. I told myself I would be prepared this year. I said I'd finish all my shopping by the 20th. I say that every year…
Strap on your best power striding shoes, gulp down that extra strong coffee, get yo game face on, it's going to be one long endurance race till those gifts are under the tree – a slalom around aisles of dazed shoppers, all trying their best to stand between you and the perfect present.
When I'm on a present mission, I mean business. I shop like a man. None of that 'mooching round town with friends' … this girl takes no prisoners.
Despite my conviction, I really struggle with the process of meaningful present buying. You know, the ones that have to be a bit more than a photo frame, a nice candle or pretty nail varnish. Gifts for those who answer the question "What would you like for Christmas?" with "Something nice."
"But I'm asking you because you are the most unbelievably difficult person to buy for and my perception of 'nice' is a million miles from yours. My 'nice' is a blow torch and a set of fine line piping nozzle. Yours is a book on how to develop natural glazes for handmade ceramics …"
Even Father Christmas requires a list …
Much easier are the smaller, 'you invited me round for lunch and I couldn't come empty handed', 'Thank you for being utterly brilliant', 'Here's a little something' presents. Probably because they can always be food. No-one ever turns their nose up at beautiful homemade treats. You're always onto a winner.
In this genre of gift-giving, Lebkuchen is like the Harry Potter or Pride and Prejudice of fiction. Timeless, satisfying, and it can be revisited time and time again. Although it does seem to be either a pivotal part of people's Christmas food festivities or something they've never heard of. I'm definitely the former. Lebkuchen stars take pride of place next to Grandma's sausage rolls and mince pies at the post-church, pre-present stage of the day.
If you're in the latter camp, let me educate you in the way of the Lebkuchen. It's a German biscuit with a cakey texture – does that makes it a cak-cuit, or maybe a bis-cake? You decide. It's spiced a bit like gingerbread, and is usually glazed in icing or chocolate. But I thought 'hey, why not go to town and bring out the gold?' It's Christmas, after all.
Golden lebkuchen stars
makes 22
To make these biscuits dairy free, substitute the dark chocolate for water/royal icing
3 eggs
240g light brown sugar
240g plain four
3 tbsp. cocoa powder
1 tbsp. ground cinnamon
¾ tbsp. ground ginger
¼ tbsp. ground nutmeg
1 tsp. baking powder
125g ground almonds
The zest of ½ an orange
200g dark chocolate
1 can of edible golden spray (I use Dr Oetker)
Line baking trays with baking paper. Place the eggs and sugar in a bowl over a pan of simmering water and using an electric whisk, whisk until the mixture becomes thick, foamy and almost doubled in size. This'll take about 5 minutes. Once it's reached this stage remove it from the heat and continue to whisk for an additional 2 minutes.
Sift the flour, almonds, spices, cocoa and orange into the egg mixture and fold in to form an airy, soft dough. Cover the bowl in cling film and place in the fridge to rest for 20 minutes.
Preheat your oven to 180°C/Gas mark 4. Lightly grease a cookie cutter using a piece of paper towel dipped in vegetable oil. Dust you surface in flour and roll out your dough to about 2cm thick. Using the cookie cutter, cut out stars and place on you baking tray. Bake for 15-20 minutes until they're no longer stuck to the baking paper. Once cooked transfer to a wire cooling rack.
Melt the dark chocolate and dip each star, top first into the molten chocolate. I find stabbing a fork into the base of each biscuit and using this to dip can make this easier and less messy. Once the chocolate's set spray each biscuit gold.


text:
Homemade gifts always add a nice touch during the holidays. They tell those who receive them that you've taken a little extra time to create something special. Giving a little of yourself is always appreciated.
This year, in addition to my recipes, I asked some of my professional and facebook friends to share some of their homemade gifts from the kitchen. I received quite a few and I thought I share them all with you. Here's a list summary followed by all of the recipes. I've tasted everything and it's all quite delicious. I hope you enjoy exploring them.
Rum Balls
Red Hot Popcorn
Peanut Butter Cups
Hearty Holiday Fruitcake
Caramel Sauce
English Toffee
Mama Fannie's Sand Tarts
Harvest Rice Packets
Stelle di zucchero
Snowman Poop
Rum Balls
courtesy of Alma Karas
2 1/2 cu Nilla Wafers, finely ground
1 cu Powdered Sugar
2 tbl Cocoa
3 tbl Corn Syrup
1 cu Finely Chopped Pecans
1/4 cu Rum
Combine ingredients and shape into balls about 1" in diameter. Store in an airtight container. Note: Alma likes to wrap each one in tin foil and tie yarn around the top.
Red Hot Popcorn
couresy of Ann Cook
3 bags Natural Microwave Popcorn, 3.5oz size, popped with all the "old maids" picked out
1 1/2 sticks Butter or Margarine
1/2 cu Karo Syrup
9.5 oz bag Red Hots
Melt butter, karo and red hots on the stove. Bring to a boil and boil for 5 minutes.
Meanwhile put popped popcorn into a large greased roasting pan (I use one of those disposable turkey pans). Pour syrup over the popcorn and stir. Bake for 1 hour at 250 degrees. Stir every 15 minutes. When done, pour onto wax paper to cool. Break into pieces and store in a sealed container or bag.
Peanut Butter Cups
couresy of Ann Cook
1 pkg Hershey's Milk Chocolate Chips, 12oz size
1 tbl "Crisco"
1/4 cu Smooth Peanut Butter
18 small Paper Candy Cups (note: I used 1 1/4" wide by 3/4" deep cups)
Combine chocolate chips and shortening in a double boiler and stir until melted and creamy (can also be done in microwave). Place small amount of chocolate into the bottom of the candy cup - just enough to cover the bottom of the cup
Make sure the Peanut Butter is soft (microwave it if necessary). Place a dab of the peanut butter into the center of the cup.
Cover with chocolate. Let cups sit until chocolate hardens. Store in airtight container.
Hearty Holiday Fruitcake
Recipe courtesy of The Hearty Boys and Hearty Restaurant
2 cups golden raisins
2 cups dried cranberries
1 cup dried Mission figs, sliced
1 cup pitted dates, sliced
1 cup glazed cherries
Zest of 2 lemons
2 cup pecans, chopped
2 cups almonds, chopped
1 ½ cups tawny port
1 cup orange juice
1 pound butter, room temperature
2 cups sugar
1 cup light brown sugar
8 eggs
3 cups flour
1 teaspoon salt
1 teaspoon almond extract
Port Crème Fraiche, recipe follows
Preheat the oven to 275 degrees F.
Prepare a bundt pan by spraying with cooking spray and lining the bottom with parchment paper.
Put all the dried fruits and the lemon zest into a saucepan along with the port and orange juice. Place over medium heat and simmer until the fruit has absorbed all the liquid. Remove from the heat and set aside.
Cream the butter and sugars together until light and fluffy. Add the eggs one at a time and beat until well mixed. Stir in the almond extract. Next fold in the flour and salt and mix well. Fold in the fruits and nuts, stirring until well combined. Pour the batter into the prepared bundt pan until the pan is ¾ full. If there is any batter left over, pour it into a prepared loaf pan. Place in the center of the oven. Place a small pan of water in the oven along with the cake. Bake 2 hours until golden brown or until an inserted toothpick comes out clean.
Port Crème Fraiche
1 cup crème fraiche or sour cream
½ cup powdered sugar
¼ cup tawny port
Place all the ingredients in a bowl and whisk until smooth. Serve on the side to be dolloped onto the cake.
Caramel Sauce
Courtesy of James Melnychuk
Rave Review Catering
Great for bread pudding, ice cream and any dessert that
Makes 2 cups
2 cups sugar
1/2 cup water
1/2 cup heavy cream, heated to luke warm in microwave (30 seconds)
2 tablespoons unsalted butter
1/4 cup heavy cream, heated to luke warm in microwave (30 seconds)
1 teaspoon vanilla
**optional 2 Tablespoons Brandy or Dark Rum
In a medium sauce pan, add sugar and water.
Stir and cook on medium-high heat until the sugar syrup starts to change colors around the outer edge to an amber-brownish color, or if using a candy thermometer 350 degrees.
Remove from heat immediately and using a wooden spoon or whisk, quickly stir everything to keep the sugar water from burning. Your simple syrup should be a golden brown. Continue stirring, pour in 1/2 cup of warm heavy cream and butter. When the cream makes contact with the sugar water it will start bubbling violently. Continue to stir until the sugar crystallization dissolves. Finally, add 1/4 cup of additional warm heavy cream (and brandy or rum if desired) until caramel sauce is nice and smooth.
Transfer to a heat proof jar and allow the sauce to cool on the counter slightly covered with plastic wrap for an hour or two.
Store in the refrigerator. Will keep several months.
If caramel crystallizes, reheat in microwave on medium heat and stir lightly.
English Toffee
courtesy of James Melnychuk
Rave Review Catering
1 lb unsalted butter ½ cup water 2 cups sugar ½ teaspoon salt 16 ounces milk chocolate chips
1 Cup Finely Chopped Pecans or Almonds, optional (may be done in food processor)
Bring first 4 ingredients to a boil over high heat in a 2-quart saucepan (nonstick works best) and stir constantly until temperature on candy thermometer reaches 300 degrees Fahrenheit (approx 10-13 minutes). Mixture will look medium tan in color and very become viscous and bubbly. Stir carefully, watch for scorching on bottom of pan. Pour into an ungreased 10x13 inch baking sheet and spread evenly to coat. Will begin hardening immediately so move quickly. Let hot toffee mixture rest for a few minutesto cool slightly before placing chocolate chips on top. Sprinkle semi sweet chocolate chips evenly over hot toffee and wait a couple of minutes until they soften and melt. Using a rubber spatula or pastry knife, spread softened chocolate evenly over entire pan (like frosting). Dust with Finely chopped Almonds or Pecans and lightly press into chocolate to secure the bigger pieces. and chill for 2 hours. Slam pan once on counter to crack and break apart into about 2-inch or smaller pieces. Store chilled in a sealed plastic bag or container and bring to room temperature while sealed before serving. (this will prevent sticking and beading of moisture on surface of chocolate and the candy)
Mama Fannie's Sand Tarts
my grandmother's recipe with a few variations
2 cu All Purpose Flour
1 tsp Baking Powder
Pinch of salt
1 cu Pecans Pieces
1 cu Unsalted Butter (2 sticks) plus 2 tbsp, softened
1 cu Powdered Sugar
2 tsp Vanilla Extract
Powdered sugar and cocoa for coating cookies
Preheat oven to 350 degrees.
In a medium sized bowl mix fl our, baking powder, salt, and pecans. Set aside.
In a larger bowl, blend butter with a mixer at medium speed until smooth. Gradually mix in 1 cup of powdered sugar. Add vanilla extract. Add fl our mixture in small amounts until combined. If dough is too soft to roll in your hands, refrigerate for an hour before using. Spoon about two teaspoons of dough into your hand and roll it into a ball. Place it on a cookie sheet and repeat with remaining dough, keeping them at least 1 1/2" apart.
Bake for about 12 minutes until cookies just start to brown. Remove from oven and sprinkle with powdered sugar.
These cookies are very delicate right out of the oven and can break if you handle them too soon. Let them rest on the cookie sheet until they have fully cooled.
Put 1/2 cup of powdered sugar in a large container. With half of the cooled cookies and working in small batches, drop them in the powdered sugar to fully coat. Shake off the excess and place them in an airtight container. Add 1/4 cup cocoa to the remaining powdered sugar. Mix thoroughly and then drop the remaining cookies in this mixture to coat. Store in a separate container.
Harvest Rice Packets
These rice packets are easy to create and can be altered to your taste any way you like. The basic idea is to prepare about 1 1/4 cup mixture of rice and other dried ingredients and spices. Place the ingredients and a simple card with cooking instructions inside a sealable plastic bag. Place the plastic bag in a brown lunch bag and roll it up. Put a label on the bag (or simply write the name of the mix with a marker) and tie it together with a piece of twine. Cooking times will veary depending on some the ingredients you chose to include (wild rice will take a bit longer than brown rice). You might have to do a little experimenting. But, be creative with your ingredients and the names. Here's a quick sample of three I've created:
Mix #1: Azi Bahar
3/4 cu Brown Rice
1/4 tsp Saffron, ground between your fingers
1/4 cu Cous Cous
2 tbl Dried Shitake Mushrooms, chopped
2 tbl Pine Nuts
pinch of Salt and Pepper
Cooking Instructions: Combine with 1 1/4 cups of water and 1 tablespoon of butter. Bring to a boil, reduce heat to a low simmer. Cover and simmer for 30 minutes.
Mix #2: Longhorn
3/4 cu Wild Rice Mix (I got this from the bulk section at Whole Foods)
2 tbl Yellow Split Peas
3 Chile Japones (dried red chilies)
1/2 tsp Ground Cumin
1/3 cu Dried Portobello Mushrooms, chopped
pinch of Salt and Pepper
Cooking Instruction: Combine with 1 1/2 cups of water and 1 tablespoon of butter. Bring to a boil, reduce heat to a low simmer. Cover and simmer for 45 minutes. Remove from heat but leave lid on for an additional 15 minutes. Remove chiles before serving.
Mix #3: Fungi Fungi
1/2 cu Brown Rice
1/4 cu Wild Rice
1/3 cu Dried Mushroom Combination (Morels, Shitake, Portabello), chopped
2 tbl Pecans
pinch of Salt and Pepper
Cooking Instructions: Combine with 1 1/4 cups of water and 1 tablespoon of butter. Bring to a boil, reduce heat to a low simmer. Cover and simmer for 35 minutes.
Courtesy of Melissa Rockwell
10 1/2 lb Fuji apples, peeled, cored and chunked.
Juice of 1 Lemon
3 shakes of nutmeg
6 good shakes of cinnamon
2 teaspoons of honey.
Preheat oven to 325 degrees.
Toss apples in lemon juice to keep them from turning brown. Place in a roasting pan and add remaining ingredients. Toss to combine. Cover with foil and roast for two hours. Remove cover and mash ingredients with a potato masher. Return to the oven, uncovered, for an additional hour. Remove from oven, mash again (or use a food mill or food processor if you like). Allow sauce to cool. Store refrigerated in small jars or place in quart size freezer bags and freeze.
Stelle di zucchero
Italian Cookies courtesy of Giovanni Lugli
2 cu Potato Starch
4 cu Corn Flour
3 1/2 cu Sugar
5 Eggs
1/2 cu Sassolino or Anisette Liquor
Zest of 1 Lemon
Pinch of Salt
Preheat oven to 350 degrees. Mix ingredients together in a large bowl to make a dough. Roll dough out to about 1/4" thickness. Cut cookies using any shape you like, like stars. Place them on a lined cookie sheet and bake for 15-20 minutes until golden brown. Remove from oven and lightly brush with beaten egg yolk and then sprinkle granulated sugar on top to coat.
Snowman Poop
courtesy of Linda Lundquist Aleman
This is such a simple and fun idea. Place a small amount of miniature marshmallows in a plastic bag and seal it. Affix a little note to the bag that says the following:
"I hear that you've been naughty...
So listen - here's the scoop;
Santa's low on coal this year,
So you get SNOWMAN POOP!
Give these to friends and family members or just leave them on the desks of fellow co-workers. They are a big hit.
Mrs. Prindables Gourmet Apples
I was also treated to a Mrs. Prindable's Gourmet Holiday Apples. It's a nice reminder that you can create your own caramel apples for gift giving if you like or have someone do the work for you! This giant apple in its purple gift box makes a nice presentation.
Thanks to my family and friends for contributing ideas and recipes for this segment. Pick and choose the ones you like and make someone happy this holiday season! If you have any questions or comments, please send me an email at email@example.com or follow me on facebook.
Hearty Restaurant
Rave Review Catering
Hearty Boys Catering
Gift Bags: The Container Store
Foil Wraps: Sur La Table
Gourmet Apple: Mrs. Prindables
Holiday Gifts From The Kitchen
Wayne shares homemade gifts from his family and friends
Homemade gifts always add a nice touch during the holidays. They tell those who receive them that you've taken a little extra time to create something special. Giving a little of yourself is always appreciated.

subset: commoncrawl


text:
New figures released last week revealed how each ward in the Norwich City Council area voted in the EU referendum.
The statistics collected by George Greenwood for the BBC showed that out of the 13 wards, eight voted to Remain whilst the other five saw Leave majorities. The most pro-EU wards were in the city centre, with Nelson seeing a 78 percent vote to Remain and Town Close polling 69 percent in favour of remaining. These two wards recorded the highest total turnouts, with over 6,000 votes counted in each.
Crome ward saw the highest percentage of voters backing Brexit, with 60 percent, followed by neighbouring Catton Grove with a 55 percent majority.
There were several marginal wards, as Wensum returned a 51 percent majority for Remain, and Mile Cross the same for Leave.
University ward, home to UEA, most closely reflected the overall Norwich vote, with 56 percent of the 2,306 voters choosing Remain.
Dr Chris Hanretty, a UEA Politics Reader who has carried out research into voting patterns in the referendum described the result in University ward as "surprising".
"56 percent for Remain isn't great if people with lots of educational qualifications tend to vote Remain anyway. We can't know whether the result would have been different in term-time, because we don't know how many students stuck around."
Dr Hanretty reflected further on the impact of the June 23rd referendum date: "Of course, it doesn't really matter to the national result if students went home, as long as they voted in their home constituencies – which I would hope they did."


text:
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12:00 pm – 1:30 pm PT
1:00 pm – 2:30 pm MT
2:00 pm – 3:30 pm CT
3:00 pm – 4:30 pm ET
Examiners have recently updated flood examination procedures. Have your policies, procedures, training, and monitoring kept pace?
- Meet expectations for an effective flood insurance compliance management system
- Comprehend the new exam procedures and how to best document compliance
- Employ tips for managing your private flood insurance portfolio
- Determine expectations for policies and procedures in the interagency exam procedures
- Discuss monitoring activities to self-identify and correct program deficiencies prior to the next exam
- Handle plans issued by a mutual aid society
- Understand what constitutes an effective flood training program
- Benefit from lessons learned from recent flood penalties
- Effectively communicate revised policies and procedures
The effective date of accepting private flood policies is now in the rear-view mirror. It's imperative that your institution has addressed the requirement to accept private flood insurance and has defined the processes used to evaluate private flood insurance policies. Examiners have recently updated their flood examination procedures – have your institution's policies, procedures, training, and monitoring activities kept pace? This webinar will review the updated examination procedures to ensure your institution has taken reasonable actions to successfully pass your next flood insurance examination.
Attendance certificate provided to self-report CE credits.
This informative session is designed for loan operations staff, compliance officers, auditors, and anyone responsible for ensuring FDPA compliance.
- List of suggested flood insurance policies and procedures
- Customizable sample procedures
- Checklist to evaluate FDPA policies and procedures
- Sample flood policy
- Employee training log
- Interactive quiz
NOTE: All materials are subject to copyright. Transmission, retransmission, or republishing of any webinar to other institutions or those not employed by your financial institution is prohibited. Print materials may be copied for eligible participants only.
We provide credit union webinars on compliance, lending, regulations, security, operations, new accounts, collections, fraud, security & other topics. For more information on credit union education and online training opportunities, join our mailing list.


text:
Brass Measures/Weights
- Made:
- 1825-1830 in Unknown place
- maker:
- Unknown
Six brass cup weights, unsigned by manufacturer, c.1827.
- Category:
- Weighing & Measuring
- Object Number:
- Measurements:
largest: 48 mm
- type:
- measure
- taxonomy:
- furnishing and equipment
- measuring device - instrument
- credit:
- Gift of the Co-operative Wholesale Society
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text:
We go inside the Barcelona-based producer's loft studio to chart his evolving sound.
Now, Guti is entering what might be his third evolution as a musician. He recently moved to Barcelona, where he's just built his dream studio in an open-plan loft. His first project there was his second album, Rompecorazones, and while it's of a piece with the music he's released in the past, it marks a serious departure from the dance floor. The album is flush with organic textures and moody atmospheres, with his new piano, the acoustics of his studio and his years spent playing and listening to jazz forming the basis of its sound. Rompecorazones was at the heart of our wide-ranging conversation, which covered mic placement, keyboard addiction and the importance of always pressing record.
I wanted to start by asking about Rompecorazones. It's a bit different from what I've heard from you before—not completely from leftfield, but it's definitely a new sound.
I wanted to do this album for a couple of years now. Then finally when I started to record it, it came out like this. So it wasn't like, "Hey, let's do a piano album." I didn't know what was about to happen. At the same time, I finally bought this beautiful Yamaha AvantGrand, and I started to spend more time with the piano again. When I quit the band and came to Europe—now it's already like seven years—I stopped being a pianist, you know? I was travelling and making house and techno, and this was, like, the comeback—to come back with an old love, or something like this.
Was this always a dream, to have a real piano in your studio? Had you ever had one of your own?
The last time I had a piano in my house was like ten years ago. Then the neighbors in this country [Argentina] made sure I couldn't play, calling the police every time. This is the first time I've had a proper studio—a proper place, a bigger room to play piano. This of course affected my music, too. So the process [for Rompecorazones] was really natural: first, I sat at the piano and came up with these melodies that were really strong. I recorded the whole album just on the piano, but I decided maybe most of the songs shouldn't stay like this.
It's not like your earlier music didn't have the same feel or the same elements. Your first album, Patio De Juegos, opened with a tune that sounded a lot like that Rompecorazones material.
Yes, totally. When I recorded the first album—I think it was 2010—I felt it was right to include this part of my sound, because this is me: I do club music, but also I tend to have this emotional, introspective—whatever [laughs]. It's always around, you know? I did this song for Cadenza a couple of years ago called "Maayancholy" that was more clubby but also super melancholy. It's something that is always there, and I thought it was the right time. Also, I'm five years older than when I recorded the first album.
So this is music that's always been there, but you finally had the chance to really explore it in full.
Yeah, and now I have the advantage that I can do whatever I want, you know? You can always do whatever you want, but now I have the respect when people listen to this album. Maybe if I released this five years ago, people would say, "Hey, what is this?"
You also have a studio now that can accommodate this kind of project. Was this sound something you had in mind when you were putting it together?
It's a recording studio, you know? It's not a techno studio. When I started to build the studio from scratch, I was really careful of details. I recorded in really big studios with the band, when I was a Warner Music artist. I've been through really small studios to mega studios, and I know how that can affect the musician. So the priority in the studio was to have a place where the artist—me, or friends coming for collaborations, like now I'm doing something with Francesco Tristano, he came the other day—is to have an environment where people feel right away comfortable.
So your influence with this space wasn't the sort of electronic-music production spaces a lot of your peers make tunes in, but the sort of environments you'd come across as a rock artist.
Totally. I had it in my mind since I came to Europe, and now I have the money and the time to do it. Finally I have the chance to have bongos and drum machines all connected and everything. When I'm in the studio, I need to feel good, I need to like everything. Details can affect my mood. So yeah, now I'm in a loft in Barcelona, and the whole house is around the studio. It's not just the room—the whole house was built for this. The whole loft is rooms I use to record. I can put some mics wherever and control them from the studio.
The place is all open design, so you can expand the studio out from the main studio space?
And I also have two extra rooms so I can invite people to record.
Is the whole house wired for recording? Can you plug in one room and have that go to the main control room?
Yeah, it's in the process to be perfect, but now you can plug in some cables.
Just to bring it all together: the goal here wasn't just building a gear palace—it was to make a space where you thought you could do really creative work?
Totally, totally. I am also like this in everything gear-wise. If you asked any other artist about his favorite six or eight things in his studio, he would say compressors, limiters and that. I would talk about keyboards. You know, like my most precious things in the studio are instruments. I grew up like this, and I think it's good when Francesco Tristano came last week also. It was perfect, because he wants to play all the time and to have 15 keyboards all connected. He was like a kid.
Sounds like you're sorted keyboard-wise. What else do you have going on in here?
I want to learn more about sound, and I'm starting to get sound gear. I got this new Avalon that's warming the sound, and some Neve preamps. Because now I'm realizing, when I recorded the album in two phases—the pianos I recorded here, and I did some experimenting with microphoning like in that song "Desesperado." I wanted to explore the reverb, the natural reverb of the room, because it's a really high ceiling, big living room. But then I went to Germany, and I mixed it in a proper super-studio, and yeah, it was crazy. I realized how having all the instruments—and good musicians playing their instruments—how good the audio can get, you know? With the right treatments, it's crazy.
How much of the album did you play yourself? Did you work with studio musicians as well?
I play almost everything. I mixed the album first by myself and then I worked with an engineer. In techno, I never work with anyone because it changes your music. But in rock and all these things I did before, I always work with producers and engineers. So I found this guy in Germany, King Brain, and it was crazy. The album is the same, but it just sounds so much better.
What else did working with an engineer change about the process? Did you do some things you might not be able to do on your own?
Everything changed. First I was executive producer of the album, too. I was the producer, I was the writer, I was the composer, the person who did the arrangement, played the piano. It was really cool to move to the artist part again, you know? What's cool is you could do a plan on paper: "OK, this song is like this. I want to be a bass player, I want to be a drummer, I want to play piano." My friend Miguel came from Argentina to play Hammond on the record. And then to go to a proper studio, to a guy that's not interested in—like I think the guy doesn't even like music.
He doesn't like music?
[Laughs] He's really into frequencies, you know? It was cool to find a non-musician, a proper geek of sound.
After doing this project that really gets away from the dance floor, is it going to be tough to go back to making club tunes?
I hope not, because it's what pays my bills.
What can you take from this project and bring into the stuff that puts food on the table?
That is a good question. People tell me, "It's not electronic music," and I think, "Yeah, it is electronic music"—you know, the album. So I think it was like the culmination of the process of how I was doing electronic music; it just made much more sense with no club music. I'm really looking forward to the next club music that I start, of course, my next house/techno stuff. Now I know more things about recording that I didn't really know before, so hopefully that helps.
Something that you mentioned before is that you were doing a lot of experimenting with mic placement to get some interesting natural reverb. Was there a particular sort of reverb that you were trying to get, or were you really just exploring your studio?
You know, the problem with me and my own music is that I have no plans, no system. I don't know what I want to get. I had that song "Desesperado"—the song is really intense and emotional, and I wanted to get a tone like it was playing in the next room but you can hear it. So I started putting microphones everywhere until I liked it. This is the good thing about doing your own album in your own studio. You have that time to experiment. For example, if you hear the first song, "To My Latest Love," that was a proper classical microphone, you know? The sound is super clear, super beautiful. The other microphone was, I don't know… one was in the kitchen.
Even before you were in a rock band, you were playing jazz, right? So I imagine you would listen to a lot of jazz recordings and heard a lot of that natural ambience. Was that something that influenced the process?
Yes. One of my favourite pianists, Oscar Peterson, he has 2,000 live recordings. Every recording sounds different, because it was just concerts with the guy, with different guys putting mics in a different way, with different mics, with different gear. And this is kind of what gives the character to the recording. Sometimes it's not just about the best, of course. The first song [on the album], we recorded properly in the studio. Yeah, it's a beautiful song, it's perfect, but the character of the song depends a lot on how you record it.
How about outside of the studio? You play live in clubs—do you see Rompecorazones as something you'll be able to perform outside of the studio? Will it transfer?
Yes, yes totally. What I want to do is give the material a bit of space, so people can experience it and make it their own, and yeah, I'm going to perform it live next year. The thing is also, the album has a quality level, and how it was performed. I want to replicate the same thing. So I'm not in a rush to go out and do things.
It would sound like there was something missing if instead of having this interplay between the live instruments, everything got quantized and warped.
Totally. And also, the whole album was recorded live on take one. "Bed Time Stories," "Magia," all these songs were played in one take, with Miguel on the keys. It makes no sense to do a tour with just myself and machines and a keyboard. I want to do it right. I play as Guti—well this is Guti, too, but the club part of me plays four or five times a week. So I decided to put the album out to see what people think and do a tour next year.
You mentioned how often you're touring as Guti. I imagine that takes you away from the studio quite a lot, and then when you're back from playing on a weekend, it probably takes a day or two to get up to speed. How do you find the time and the energy to keep producing?
It's really weird. I go through, like, attacks. I come back, and I can be four days in the studio making music 24 hours. Then some weeks you come back and you don't want to do anything. So you just come back and play piano. What I try to do is to get new gear all the time to be inspired. You get a new machine, and you go to the studio, you set up the machine and you start trying how it works, or you have a new keyboard and you just play, and you're into it again.
Now is so difficult. The industry is what concerns me more. For example, I made this album last year—I finished in March of last year. Now it comes out a year and a half after. Then there's the remixes album, which is coming out on Defected, and then it's like, eight months that is the album. And so I know when I sit in the studio to make new music, it's something that will come out at least eight months ahead. That's why I started this project, because I was signing records in advance. So I would look forward and have one year full of releases, and then it's like, "OK, what should I do now?" So I started playing piano again.
You say new gear is a big inspiration. What's been inspiring you recently?
Now I'm using the new [Native Instruments] Maschine Studio.
The big one?
Yeah, yeah, yeah. It's totally cool. You can use it offline, you don't need to be in Ableton or Pro Tools or whatever you use. So you can really spend time sampling things and going around your drums. This I like a lot. I also got a new Nord Stage 2. I had the Nord Stage 1, and it's just such a crazy keyboard. So yeah, I spent a lot of time with that lately.
Tell me about that Nord keyboard. It's like it's a big stage piano, in a way, but also a synthesizer. How are you using it?
It's the ultimate. Yeah, it's a synthesizer, it's a Hammond... It's freaky because you have these three models on the piano, so you can control the Hammond and the piano and the synth simultaneously. You have all these parameters, and you also can mix the three of them. It has no end. It has no end, and as a keyboard, it's—to play on stage, has everything you want. The Rhodes settings are amazing, the pianos are crazy, and you have all these draw bars for the Hammond. It's really easy to get control of a perfect sound. I wish I had this keyboard in the band that I was playing in. I had a big Roland KR-7—that was the Hammond—and I was playing with a piano, I had the Fender Rhodes. I had, like, 80 kilos, 100 kilos of piano with me for nothing.
You said earlier that if you were to name your top five pieces of studio gear, they'd all be keyboards. What are some of your favorites here?
The Hammond SK1. The Nord Stage 1 and 2. The [Dave Smith Instruments] Prophets. I have the 08 and 12. I really like the Prophets, because they're totally from what I'm used to working with, so I can get really weird. It's not a keyboard where you think in notes—more getting whatever comes.
It's my first approach.
Do you enjoy playing around with sound like that?
What I enjoy the most is that I don't really know how it works. This is what I look for in gear. If it was for me, I would keep buying pianos, Hammonds and Rhodes forever, you know? It's what I love, and it's what I have been playing for 20 years. I think the next step is to fool around with things that I don't know how to use, because everything I learn by myself with the same approach. When I was a kid and I bought the first Hammond, I was like, "OK I love the sound that I hear on the records, but I don't know how to use it." Back then we didn't have Google or YouTube or nothing, so it was just you and the instrument and hours of trying to see how it goes, and it's kind of the approach with everything now, because I have this experimenting background. I like it.
Are you starting to get the hang of synthesis, though?
I'm getting there. And also, what I do in my studio, as a rule, is I record everything. Everything I do in the studio is recorded. This is the good thing about synthesis: that you get things that you could not plan.
I'd imagine that some of the best stuff you get is the stuff you wouldn't have gotten if you weren't arbitrarily recording.
I learned this when I started my first album with the band, which was still on tape—and that tells you how old I am!—but really you need to be focused and save the performance. You had only [space for] two takes or something like this, you know? So you have to play really good. When you record an album for a band or something, it's not just about the recording or the sound or the processing; it's also the musician performing under pressure. This plays a big role for everyone. Even when you're by yourself, you know, you have the melody, and you say, "OK, lets record it," and you play it wrong. It's going to happen forever because pressure affects you. So to have everything recorded, you relieve this sense of pressure. When Francesco Tristano was here, we finished a song. It was six minutes, but we recorded 96. You can go and choose, and everything feels more natural.
But if you always have the tape rolling, are you perhaps less likely to take chances?
I try to. I'm 34—it's not like I'm 64. I try to tell my other producer friends, who started to make music in this age of computers but this, you know, [older producers'] records were better, I think, because the whole process was so conscious, you know? So you really need to be good musicians, because they were the ones able to deliver on that one or two takes to record the parts. Now it's like you can record forever and choose, like a digital camera. Before you could only take a couple of pictures, now you can take 3000 pictures.
You've got some other stuff here that's getting you out of the computer. I see you've got a number of SSL channel strips, and a stereo summing amplifier. Do you think having everything come together in the analog domain instead of on a computer makes a big difference in the sound?
It makes the sound more three-dimensional. I think it's good to give things their own space in the mix, and—what we were talking about before: if you have good instruments and good musicians, it's good to try to capture the best quality that you can. In the end, what makes the difference in a recording or on a record is the sound of all these little details. Then of course with processing you can clean things and make things better, but if from scratch the process is clean, and it's cool, and you have a good instrument with a good musician, it makes a difference.


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XL Soccer supports our Njombe Hat-Trick Initiative
September 28th, 2011 from Graeme and Mark in Njombe, Tanzania.
XL Soccer has continued its support for Coaches across Continents by sending two of their coaching staff to Njombe, Tanzania to run our Hat-Trick Initiative. Graeme and Mark spent 8 hours a day for ten days on the fields of Njombe working with over 30 local teachers in the morning and over 100 local children in the evenings.
The Njombe partnership is the result of the hard work of local coaches Nico and Denis who have worked with Coaches across Continents to develop this new initiative.
The XL Soccer coaches worked on our full life skill 'Chance to Choice' curriculum including HIV education. The local teachers were taught how soccer can be used for education and social change over the course of 35 hours of training. Games like Circle of Friends, Ronaldo, Ronaldo Revolution, Marta Relay and Condom Tag showed how games themselves are the teachers. At the end of the Year 1 program, the local teachers were awarded a Coaches across Continents Certificate showing that they had completed the course.
"We had a great time with everyone in Njombe. The local teachers worked hard every day to learn how soccer can be a teaching tool and to learn more than 50 new games that they can play in their schools. Each morning we taught the teachers the games and then in the afternoons they had to work with us and the children to learn how to teach the games. And finally, the last two days were set up so that the teachers were the leaders on the fields and they taught each other the games and styles of teaching. They were excellent." Graeme, XL/Coaches across Continents Coach.
XL Soccer World, Raleigh and XL Soccer World, Orlando provided great support to the program both on and off the field by raising money and awareness for the work of the two XL coaches. For more information go to: http://www.xltravel.com/


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REGISTRATION OPEN for the Eye Believe in A Cure™ "Swing For Sight" Benefit Golf Tournament & Winery Tour!
Don't miss the fun! Brought to you by A Cure In Sight™ and the Ocular Melanoma Foundation!
REGISTER for the ACIS-OMF Eye Believe in A Cure™ SWING FOR SIGHT Benefit Golf Tournament & Winery Tour on May 3, 2014 in Napa CA.
Register, sponsor, or donate at www.eyebelieveinacure.net!
"See" you there!


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Our database has been introduced in the following three publications (The numbers of citations are as of Mar. 17, 2018):
EzBioCloud 16S database contains the following information:
Since we have tried to secure the best quality of 16S sequences, the sources of 16S can vary and one of the followings:
Consequently, not all data are available in the NCBI database. However, all data are freely accessible through www.ezbiocloud.net.
The EzBioCloud team / Last edited on Mar 22, 2018


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- An Indpendent Music/Entertainment Blog which accepts unsolicited demos and writes about upcoming artists and good things in general. If you are a band/artist, and do not approve of a post please message me here, and I will take it down. email@example.com All comments and suggestions also welcome!
Chris Big Money
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Chris Big Money's Dope Ass Playlist of Friends and Penpals 2013 Tracks of the Year!
Every year, it is a tradition of mine to reflect on the year in music. I believe in supporting independent/unsigned music and sharing it with the world. Being a musician, I have had the opportunity to meet or interact … Continue reading
Posted in Uncategorized Tagged 2013, butter yo bread, chris big money, electronic, experimental, hip hop, music, rock Leave a comment


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Gary Giordano Released from Aruban Jail; Concerns about Arsenic in Apple Juice
Aired November 30, 2011 - 21:00 ET
DR. DREW PINSKY, HOST: Here we go. The suspect in the disappearance of Robyn Gardner is back in the U.S. tonight. Her friends are here and they aren`t happy. There`s arsenic in apple juice, no doubt about that. Possibly a worry or much ado about nothing? And Tracey Gold is with us, better than ever after a long-ago battle with anorexia. Let`s get started. Welcome. And tonight, Gary Giordano, the man suspected in the disappearance of his travel companion, Robyn Gardner, is a free man. He`d been in custody in Aruba for nearly four months now. Prosecutors apparently did not have enough evidence to hold him any longer. Watch. (BEGIN VIDEOTAPE) UNIDENTIFIED FEMALE: The man held in Aruba in connection with a Maryland woman`s disappearance is now free and probably headed back to the United States. UNIDENTIFIED FEMALE: That leaves no one in custody for the presumed death of Robyn Gardner. UNIDENTIFIED MALE: Apparently, this guy would go online, get to know women in their late 40s who were in good shape, attractive women. UNIDENTIFIED FEMALE: He was erratic. He was a little violent. UNIDENTIFIED FEMALE: He and Robyn Gardner visited Aruba last summer together. Investigators say he told them they were snorkeling when she disappeared. UNIDENTIFIED MALE: Should they decide to extradite him, Gary`s not going to run from anything. UNIDENTIFIED MALE: But he remains, prosecutors say, the prime suspect in the disappearance of Robyn Gardner. (END VIDEOTAPE) PINSKY: Gardner vanished in Aruba over the summer. Aruban authorities say Gary Giordano is the prime suspect. Giordano`s back in the United States tonight. Joining me to discuss this, Criminal Defense Attorney, Mike Eiglarsh; Richard Forrester, Robyn Gardner`s boyfriend, and with us by phone, Reece Armstrong, she`s a good friend of Robyn. Reece, do you have an initial reaction to Gary`s release? REECE ARMSTRONG, FRIEND OF ROBYN GARDNER, FREDERICK, MARYLAND (via telephone): I mean, obviously, it angered all of us. We definitely know that he`s guilty, so, you know, it`s pretty disappointing. PINSKY: Here`s Chris Lejuez, attorney for Gary Giordano talking about Gary`s reaction to being released. Watch this. (BEGIN VIDEO CLIP) CHRIS LEJUEZ, GARY GIORDANO`S ARUBA ATTORNEY: His first reaction was that he couldn`t believe it, because he has been, in the meantime, lost all expectations and confidence in our system. His second was an emotional reaction, whereby when I asked him what he really feels about his release, he started to cry, and asked me to excuse him for a few minutes, which I did. (END VIDEO CLIP) PINSKY: Now, Reece, you knew both Robyn and you also knew Giordano, is that correct? ARMSTRONG: No, I never met Gary. PINSKY: Never met him. Do you feel the Aruban authorities did everything they could to find Robyn? ARMSTRONG: You know, their laws are very different from ours, so I can`t blame Aruba from what happened. Definitely with Gary, his stories don`t add up at all. So I feel that there could have been more done. You know, it`s someone that we love, so of course we`re going to feel that way. PINSKY: Reece, I don`t in any way want to disparage Rob - the memory of Robyn, but the people are just trying to figure this out. What was she doing down there with that guy? And I think - and have you and I spoken before, Reece? ARMSTRONG: I believe so, yes. PINSKY: Yes. And it`s the same kind of question I had for you last time, which is, we`re all shaking our head going, come on, what was going on there? And does Robyn have any culpability here, and is some innocent man being held down there for four months? What do you say to people who think that way? ARMSTRONG: I can understand why people think that way, for sure. I mean, like I said before, you know, Robyn was going through a hard time, she just lost her job, and, you know, Gary, a trusted friend of hers, not a boyfriend, a friend, had offered her that I have this trip, you know, do you want to go on a trip? And so she went to clear her mind, I guess. PINSKY: Now, we know now - we know, as you said, that apparently they were friends, but they apparently met on a website, we`re hearing? I`m hearing lots of rumors, so I want to try to toss them out here. I don`t know what`s fact and what`s fiction, but one thing I`m hearing is they found one other on an adult website, friendfinder.com, and we also hear that very inappropriate, you know, pornographic-kinds of pictures of Robyn were found on Giordano`s camera. Look at the Aruba Solicitor General Taco Stein on NBC`s "Today" Show. (BEGIN VIDEO CLIP) MATT LAUER, CO-ANCHOR, NBC`S "TODAY" SHOW: There are reports this morning I`d like you to comment about that photographs have been found on the digital camera belonging to Mr. Giordano that have been described by some as beyond pornographic. TACO STEIN, ARUBA SOLICITOR GENERAL: I can admit that a camera has been confiscated and is looked at presently by the police to see what`s on it and whether or not it has bearing on our investigation. Well, you understand that I`m not in the position to comment upon what`s upon the camera, what kind of pictures those are. (END VIDEO CLIP) PINSKY: Richard, I`m going to echo my friend Matt Lauer and ask you to comment on that observation or that alleged story. RICHARD FORESTER, ROBYN GARDNER`S BOYFRIEND: Sure. You know, I couldn`t - didn`t see the pictures, I don`t know what context they were taken in. Certainly, I`ve got my own questions about it, but, you know, if those pictures were being taken, I`ll guarantee that those were not voluntarily, you know - she didn`t do it with - under her own free will or she didn`t know that they were happening. That`s really all I could say about it. She would never stand for something like that. PINSKY: So, Richard, that`s the part, again, I want you to help us - FORESTER: Sure. PINSKY: -- again, all the people that are out there, hearing this story, hearing it again, shaking their head, trying to figure out how this happened. FORESTER: You know - you know, Dr. Drew, you know - PINSKY: Yes, please? FORESTER: -- here`s the thing. There`s all these rumors, there`s all this BS drama that`s going on, and it`s exactly that. It`s BS. It has nothing to do with anything. You know, the fact is that he got out, yes, he got out of prison. Well, Aruba dropped the ball there, OK. Robyn`s missing. PINSKY: Yes. FORESTER: That`s the bottom line there. There`s rumors and there`s rumors about Robyn, there`s rumors about me. There`s rumors about everybody, but none of it matters. None of it pertains to anything. PINSKY: All right. But Richard - Richard, I love the path you`re going down here. And you`re absolutely right. I think we don`t have a body, we don`t have a story. We have a guy that`s out, held appropriately or inappropriately. We have no idea. We know - we know really no more than we did when this all started. But do me a favor. Put the rumors to rest. Come on. Let`s do it right now. What have you heard about you, what have you heard about her, and address them right now? FORESTER: Well, there`s rumors about Robyn that, you know, she had - she was, you know, taking these pictures. Well, she would never stand for that, OK? There`s rumors about me that I`m an accomplice. I mean, come on. Really? There`s rumors about me - PINSKY: I`ve heard - FORESTER: Go ahead. PINSKY: I don`t mean to interrupt you, I`ve heard rumors, and these are really - you know, they`re mean rumors that she was some sort of escort and you didn`t know it. Have you heard those? FORESTER: I`ve heard that and I laugh at that. That`s ridiculous. Dr. Drew, she spent when she wasn`t at work 95 percent of her time with me. She and I drove to work together. She worked. She and I met each other after work. We went home together. So, you know, that - those rumors are ridiculous. Those are absolutely ridiculous. PINSKY: Reece - Reece, I`m going to go back out to you and give you a chance to respond to them as well. ARMSTRONG: I mean, honestly, Dr. Drew, look at the situation. You know, she traveled to Aruba with Gary. There`s video footage of him going to his car, getting cups of what he claims (INAUDIBLE) are orange juice, and all of a sudden she`s gone. I mean, honestly, it`s pretty obvious to me that he had some kind of drugs involved. So I can`t imagine what else he has on her, or what he did to her. PINSKY: Wow. Now, here`s part of the statement from the prosecutor`s office. Here`s what they say. "We are disappointed in today`s decision of the high court, which upheld the investigating magistrate`s decision not to extend the detention of Gary Giordano. While we believe the circumstances warranted his detention, we respect the court`s ruling." Mark, I`m finally getting to you here. Did the judge make the right decision? MARK EIGLARSH, ATTORNEY: I do believe that he did. And that`s not to say that I believe in this guy`s innocence, far from it. A lot of inconsistencies, bizarre behavior. A $1.5 million accidental life insurance policy. Drew, if I took one out on my wife, she`d say, like, "You know what, I think I`m going to stay home with the kids, you go enjoy yourself." Who does that? But that being said - PINSKY: I don`t know about - EIGLARSH: -- what the - PINSKY: Go ahead. EIGLARSH: -- what the prosecutors have right now is proof beyond every reasonable doubt, 100 percent, that he`s definitely, without any question, probably maybe guilty. And that`s never enough for a court of law. PINSKY: Yes. EIGLARSH: It`s enough for the court of public opinion that has him getting away with murder, for sure. PINSKY: Yes. I think you`re right. Do you have any comments to make about these rumors and things we`re hearing? Do they figure in any way into this case, do you think? EIGLARSH: Are you talking about me, what I think? PINSKY: Yes. EIGLARSH: I think the only thing that really matters, well, I don`t like to comment on rumors, because I don`t know if they`re fact or not. What matters is hard-core evidence, what do they have? You know, they alleged that there were four women from the past that he was allegedly alarmingly aggressive with. I don`t know. You know, does that matter here? It does in the court of public opinion. I don`t know if that would even come into evidence. The bottom line is we don`t have a body, we don`t have - we don`t have anything. We don`t know how this all went down. We just know his behavior is bizarre, he can`t tell the same story twice. His behavior is just inconsistent with an innocent person, one would argue, but nevertheless, legally, he must be set free. PINSKY: And I just - what I was getting at Mark, and you`re going to stay with me and we`re going to discuss these legal issues a little more. Richard, you`re going to stay as well. Reece, thank you for joining us. But my question was, I wonder if she was just getting a bad wrap because there`s sort of questionable circumstance and she`s being treated prejudicially because she`s a woman in a nefarious circumstance and oh, well, we`ll just kind of wink, wink, let it go. It`s not the U.S. judicial system. I don`t know how it works down there. Now, next, what will it take for Gary Giordano to be charged? Remember, the $1.5 million life insurance policy is out there, as Mark had brought up with us. We`re going to get into that a little more after the break. (BEGIN AUDIO CLIP) JOSE BAEZ, GARY GIORDANO`S ATTORNEY (voice-over): Certainly if Robyn was still alive, she would have turned up by now, she would have presented herself, and Gary wouldn`t be going through this. (END AUDIO CLIP) (BEGIN VIDEO CLIP) LEJUEZ: When I asked him what he really feels about his release, he started to cry and asked me to excuse him for a few minutes. (END VIDEO CLIP) (COMMERCIAL BREAK) (BEGIN VIDEO CLIP) UNIDENTIFIED FEMALE: He was erratic, he was a little violent. Like, one time I happened to touch his hair by accident, and he like, literally, like yanked my arm really hard, and it was like really scary. And he was, let`s say, quite physically aggressive, inappropriately. Apparently he has cameras in his house, where he videotapes people and he has cameras all around his home. (END VIDEO CLIP) PINSKY: Missing in Aruba, Gary Giordano walks free tonight. Starting to look a lot like or feel like the Natalee Holloway case. There are similarities. Mystery unfolds in the Tropical Island of Aruba, beautiful American blond vanishes. No one has a body. Authorities are forced to release their prime suspect due to lack of evidence. Joining us now to discuss this, Florida Prosecutor Stacey Honowitz. Stacey, what`s the main difference between U.S. and Aruban law, and is that having - is that somehow coming to bear on this story? STACEY HONOWITZ, FLORIDA PROSECUTOR: Well, in order to hold somebody, you know, to be charged, it`s probable cause in the States. Down there, it`s basically serious suspicion. But each time they move to an extension, the level of evidence really had to be higher. And that`s why at this juncture the prosecutor didn`t present enough to keep him in. The bottom line is, lots of people, and as Mark said, the court of public opinion feels as though there was enough to keep him in. And we don`t know what the prosecutors presented. But there was a series of circumstances that certainly people would believe that there is a serious suspicion that he`s involved in the murder and should be held. There`s inconsistent stories. He couldn`t tell the same story twice. There was blood found on a towel. There were photographs that are now being examined forensically. There`s different things. There`s an insurance policy that was taken at that he tried to cash in right away. He didn`t try to stay on the island. He left as she was missing. So we don`t know what was presented to the court, but certainly, as a prosecutor, I would think that these series of circumstances would be enough and serious suspicion to hold him for the charge of murder. PINSKY: Stacey, what do you think about my theory that her being a young woman down there in sort of nefarious circumstances somehow paints her in a way that, you know, allowed them to push this aside? HONOWITZ: I would hope that that wouldn`t be a consideration for the judges in this case, and for the appellate review in this case. I don`t think the fact that she voluntarily went there with him, that she had a boyfriend, and I don`t even know if any of that stuff came into evidence. It might have been brought in by the defense, but I don`t think that`s the reason why they let him out. I think the fact of the matter is, there`s nobody - and what they`re thinking is, what can we attach him to? What can we say? We don`t know, like I said, what was presented. We don`t know if his story ever panned out. It obviously is inconsistent. We don`t know if he went snorkeling, and there was a witness that came forward that totally negated what he had to say in his statement. So, you have to remember one thing, Dr. Drew. You know, the fact of the matter is, he remains a prime suspect. It doesn`t mean that this case is over. If more evidence comes forward, and they have enough, they will charge him and he very likely would be extradited for the charge of murder. PINSKY: Who`s going to be collecting this evidence, the Aruban authorities that have been sort of meandering through this, or are there, you know, more capable, let`s say? I mean, we - the Natalee Holloway case was certainly an example of things not going so great. Are there other organizations down there trying to work on this? HONOWITZ: Yes, well, you know, they had to take a lesson from Natalee Holloway, because certainly the fact that she was missing and everyone said that the investigation was botched, it really took a toll on their tourist, you know, trade down there. So you would think that the FBI or somebody else would get involved, because we certainly have more of a capability over here forensically. Technology is better. So you would think that somebody else would try to get involved in this case. We don`t want it to be another one of those cases where, you know, things happen. He`s taken back in, and then an investigation never really pans out. So hopefully, now, the fact that he`s out doesn`t mean the investigation`s going to stop. It really might put more of a push for them to get another agency involved. PINSKY: Mark, do you agree with Stacey? And, you know, are they getting - do you think they got close to charging him? EIGLARSH: That I don`t know, because I`m not privy to the evidence. But I absolutely agree with Stacey, and the people at home need to understand, this is not done. There just isn`t sufficient evidence at this time, according to the appellate court, to hold him. That doesn`t mean that they can`t - PINSKY: Mark, let me - let me interrupt you. EIGLARSH: Yes. PINSKY: I want to interrupt you, because - because it feels like - EIGLARSH: Sure. It`s your show, why not? Yes. PINSKY: -- I think that`s what`s so - OK, thank you. I think that what`s disturbing about this is that it feels like it`s done. EIGLARSH: Yes. PINSKY: You know, it`s like, oh, my goodness, here we go again. It`s - you know, who`s going to pay attention to this? Well, you don`t have a guy down there. EIGLARSH: Yes. PINSKY: There`s no body. They`ve done thing. EIGLARSH: And - PINSKY: Nothing turned up. You know where this is going, cold case. A cold case. EIGLARSH: Right, and - and the fear that if they do get enough evidence, then they have to petition the United States to extradite him. Will he ever come back? Will he ever stay in the United States? These are all concerns of ours. Our best chance of getting justice, assuming we believe that he did this, and most people do, would have been under these circumstances and him not getting out. But, again, the evidence raises more questions than does solve any - any - provides any answers. I mean, how did this happen? We don`t know for sure. PINSKY: Yes. And, as you mentioned, Giordano took out a huge accidental death travel policy on himself and Robyn Gardner. Now, isn`t that the motive, don`t we think, here, Mark, Stacey? EIGLARSH: I do. I mean, I - you know, I can`t imagine why someone would do that. What, because they think that they`re going to be engaged in some type of dangerous activity that they`ve got to protect, you know, each other? I think that that`s clear motive. I think you rarely have that kind of motive. We didn`t have it in the Casey Anthony case. We were speculating. Here`s there`s $1.5 million reasons why he wanted her off, why he wanted to allege that it was an accident. So, yes, I think that`s compelling. HONOWITZ: Yes. And I think the behavior after the fact, you know, even if he took out the policy, people want to take a step back and say, oh, well, maybe he decided to take it out. The idea that he rushed to cash that policy in, didn`t even give it time to do in a bit, to try to find her, even if he wants to tell you that she drowned, to try to locate her. He moved quickly on that, and I think that`s huge motive. PINSKY: Now, he is out now, and here is Giordano`s lawyer, our friend, Jose Baez, from the Casey Anthony circumstances. He`s talking about Giordano`s release here on ABC. Listen. (BEGIN VIDEO CLIP) BAEZ (voice-over): We`re hoping that, of course, this is the end of it. However, you know, he - he`s not running, so if they have a legal basis to require him to come back, he`s going to come back. (END VIDEO CLIP) PINSKY: Mark, I`ve got about 30 seconds. Do you think if they ask him to come back, that he`ll fight it? EIGLARSH: Of course. In fact - in fact, if his lawyer just hands him over, he`s not doing his job. I would expect him to fight it. He feels that they - he wasn`t treated fairly throughout this process. Why would he go willingly back to Aruba? I think that`s Jose Baez talk, and it`s Jose doing, you know, his job. PINSKY: And Richard, last word to you, 15 seconds, what do you hope, going forward? FORESTER: I hope they find her. I hope they concentrate more on finding her and track her down somewhere. First of all, remember, she`s missing, and, second of all, we don`t know if she`s dead or not. We can hope and pray, but we - we don`t know. PINSKY: All right, my friends. Thoughts stay with you. Thank you, my panel, Mark, Stacey. Coming up, arsenic in apple juice. Now, news reports may have you pouring it down the sink. Stop right now if that`s what you`re doing. I`m going to answer your questions. We`ll present the facts, how they - listen, everybody, you need to listen to this. I`ve - I`ve got some thoughts on it. Actress Tracey Gold also joins us for a frank discussion about anorexia. Stay - stay here. (COMMERCIAL BREAK) PINSKY: Welcome back. Tonight in the "On Call" section, we`re going to be discussing a little bit about arsenic found in bottled juices. And I want your reaction to Gary Giordano`s release from jail in Aruba. Here we go now. Wendy on Facebook writes, "Sadly, I think Robyn is dead. I hope I`m wrong. It doesn`t matter what country anymore. If you keep your mouth shut, you walk. I`m sure Aruba will be blamed again for the same crap that happens there daily. I just don`t know anymore." I hope you`re wrong, Vickie, on all fronts - I`m sorry, it`s not Vickie. It`s Wendy. I hope you`re wrong on all fronts. I hope that she`s not dead, but you`re right. I mean, the evidence is she`s not been heard from, she probably is. I and hope they do find some evidence that helps us understand what went on there. Vickie writes, "My advice to anyone who is dating someone that you don`t trust: don`t go to Aruba. You may not make it home." Solid advice. Hear, hear. I`ll say cheers to that, huzzah to that one. All right, switching gears, a topic we`ll be talking about a bit after the break, there`s growing concerns about reports regarding arsenic in bottled juices. Now, you`ve been asking me questions all day online about this, so let`s get to some of your calls. Here`s Linda in Pennsylvania. Go ahead. LINDA, ALTOONA, PENNSYLVANIA: Hi, Dr. Drew. PINSKY: Hi, Linda. LINDA: I`m actually calling about the fact that they found arsenic, possibly, in the juices. PINSKY: Right. LINDA: My doctor just recently asked me to start drinking more 100 percent fruit juices. PINSKY: Yes. LINDA: And I`ve done - I`ve been doing that for fiber, but now I`m just really concerned about the fact that they found these arsenic levels in the juices. And, I`m just wondering, what`s your opinion is on this, and, you know, maybe how much I should consume or should I - PINSKY: Linda - LINDA: -- just stop drinking the juices all together? PINSKY: Linda, you`re making me crazy, honey. My advice, follow your doctor`s orders. We`re - we`re talking about the differences of five parts per billion in what`s acceptable versus what they`re finding in these juices. Go ahead and drink the juices. Do not worry about it, please. I get - I`m getting upset. I`m sure I`m going to be upset in the next segment, thinking about people out there - All right, let me address this right here, right now. Everybody, there`s virtually no such thing as a medical headline. Do you understand me? When you - we, as physicians, when we hear - find some fantastic new research, we think, oh, when it gets read on about 45 times and the research proves itself again and again, then maybe we have something that is in the range of truth. But there`s no such thing as a headline. You want a headline? HPV was just approved for young males. That`s a - that`s a vaccine that prevents cancers in males. Treats - prevents cancer. That`s kind of a headline. The Salk vaccine, that was a headline. Five parts per billion arsenic in fruit juice isn`t going to mean a thing to anybody. It just isn`t. So, please, follow your doctor`s order. Sleep well tonight. Lynn in Florida, go ahead. LYNN, TAMPA, FLORIDA: Hi, Dr. Drew. PINSKY: Hi, Lynn. LYNN: I was under the impression that the juice that contained arsenic or lead was organic, but is it enough to be concerned about or harm small children or babies? Now I don`t buy organic juice. Am I wrong? PINSKY: No, no, no. It`s inorganic arsenic - see how confusing this all gets? This stuff shouldn`t even be reported in the press. It`s inorganic arsenic. It is in minuscule amounts, and it`s an argument that people in public health should be having about what the cost benefit is of taking that tiny little bit out. It`s not going to hurt anybody. I - I promise this isn`t going to hurt anybody. Take your juices. Worry - just, please, don`t worry about this. Now, if you`re still worried, I`m going to give you some more facts about the arsenic in apple juice controversy. We`ll be back in just a moment. (COMMERCIAL BREAK) (BEGIN VIDEO CLIP) PINSKY (voice-over): Coming up, actress Tracey Gold is here. She suffered and almost died from anorexia. But she is recovered and thriving. What you`re about to hear could help you or someone you know. But first, there`s arsenic in apple juice. Do the manufacturers know it and should you be concerned about it? (END VIDEO CLIP) PINSKY (on-camera): All right. As I was talking about earlier, a new study released by "Consumer Reports" finds there are elevated levels of arsenic in apple juice samples they tested. It turns out Dr. Oz was right, God bless him. Tonight, we`re asking if those levels can cause anything significant. Mehmet Oz, as I said, has been vocal about this for a few months. Now, remember, he just went out and did a little study and then people attacked him, attacked him for having the temerity to report his study. That`s what scientific discourse is about, guys, is about people showing their data and then us conversing about it, and then, trying to figure out what the truth is. It turns out there was some validity to what he was saying. I put a curse on everybody that was attacking him back then. That was so inappropriate. Many of them were my physician peers and other scientists. Shame on you. Shame on you. That is scientific discourse. We should have just engaged in dialogue, and now, look, we`ve got some new data. The question is, though, does any of this mean anything, anyway? Let`s take a look back at September. (BEGIN VIDEO CLIP) DR. MEHMET OZ, HOST, "THE DR. OZ SHOW": I think folks have a right to know that there`s arsenic in our apple juice. The amount that`s appropriate, we need to talk about. We kept being told that the arsenic levels aren`t what we`re saying they are. We had, one of our affiliates (ph), a Washington affiliate, send that on their own. We weren`t involved with it. Thirty more samples from that area, they found the exact same thing we found, 10 out of 30 had elevated levels of arsenic in their samples. (END VIDEO CLIP) PINSKY: Here to discuss this, Urvashi Rangan, director of consumer safety at "Consumer Reports," Gail Charnley, an environmental scientist with the Juice Products Association, and on the phone, we have pediatrician, Dr. Tasneem Batia. Let`s take a look at some of the findings from the "Consumer Reports" study. They tested 88 samples of locally purchased apple and grape juices from stores in New York, New Jersey, and Connecticut and found that 10 percent of them had arsenic levels exceeding that -- the federal drinking water standards. This was inorganic arsenic, which is the one that can hurt us, in massive levels! Not in tiny, barely detectable levels. So, the question I have to my panel, I`m going to start with Dr. Urvashi. Should consumers be freaking out about this? Come on, now. URVASHI RANGAN, PH.D., DIRCTOR CONSUMER SAFETY, "CONSUMER REPORTS": Well, we didn`t release this story so consumers can freak out about it. We`re not talking about a glass of apple juice killing you. This isn`t about acute health risks. What it is about, however, is chronic exposures and chronic health risks like cancer, skin cancer, lung cancer, bladder cancer, all associated with arsenic exposure, all associated -- PINSKY: Hold on. I have to interrupt you. I have to interrupt you, because I`ve got viewers, people on my staff are freaking out. When you say bladder cancer and you start talking about skin cancers, the only actual association I`m aware of the skin cancer in very high levels. If somebody drank gallons of this apple juice their entire life, they still wouldn`t be consuming enough arsenic to be at the levels that are reported in just those skin cancer studies. RANGAN: Skin cancer, first of all, is the least potent of all the cancers. When you look at lung and bladder cancer, the potency has been ratcheted up about 17 times according to an EPA risk draft assessment -- PINSKY: So how much -- what would the volume -- what would the volume of 15 parts per billion arsenic you would need to drink to increase significantly your risk, say, of bladder cancer. How much apple juice for how many years? RANGAN: I would take a look at the finished study that`s been published on over 100,000 people exposed to inorganic arsenic in their water at far lower levels than 10 parts per billion, and you can see the increased risks of bladder cancer that have been associated. If you read through the EPA risk assessment, there`s not just one studies, there`s several human population studies. It`s not a joke. And it`s also not something satanic (ph) over. You said it yourself, we need to have a reasonable scientific discussion about it. And that`s why we put out this investigation so that we can start to have a dialogue. There are no standards in juice. There ought to be standards in juice. We`re talking about what they should be. PINSKY: You need to understand how viewers hear your words. They hear, I`m going to get cancer if I drink this product. The fact is, there`s no causational link that is certain between any amount of arsenic and cancer that I`m aware of. There`s a link with vascular disease, massive doses of arsenic and vascular disease. There are concerns about arsenic and cancer over long, long, long periods of time. There`s no federal threshold for arsenic in juices or foods, but in the bottled water, 10 parts per billion is what`s considered appropriate, and that`s what they found in 10 percent of samples they tested, again, of the juices. They exceeded that 10 parts per billion. The Juice Products Association put out a statement today defending those level saying, quote, "Juice is safe for all consumers all ages. The FDA has established a level of concern for inorganic arsenic in apple juice at 23 parts per billion." Now, none of the juice samples tested by "Consumer Reports" in apple exceeded the 23 parts per billion level for concern inorganic arsenic. Although, Gale, I want to tell you that in a recent "L.A. Times" article, the grape juice was found to have a range of 5.9 to 24.7 parts per billion. Does that three parts per billion, 1.7 part per billion make a difference? GAIL CHARNLEY PH.D., JUICE PRODUCTS ASSOCIATION: You know, it doesn`t, because the number that was reported was for total arsenic. The 23 parts per billion is for inorganic arsenic. Juice contains both organic and inorganic arsenic, and if you go back to the "consumer Reports" web page, they didn`t include this information in the article, but if you go back to their web page, you find that all of the samples tested test below the 23 part per billion safety standard. PINSKY: So, listen, so what are we trying to accomplish here? We`re trying to make the healthiest possible environment for consumers, right? Isn`t that what we`re talking about here? So, the healthiest, absolutely ideal would be zero, of course. But what I`m trying to get out there for my viewers is that they need to give their kids their juices and go to bed tonight and not worry about this. We are talking about something theoretical, that something is of concern to public health officials, that we need to do better with, but that -- we shouldn`t be reporting on this, even, in my opinion. "Consumer Reports" also released a recommendation for parents on how much juice children should have, OK? So, there are some healthy standards out there. Let`s actually talk about what those are. They found that infants under six months should have no juice. Children six months to six years, four to six ounces a day, and older children, eight to 12 ounces per day. Dr. Batia, are those recommendations reasonable? VOICE OF DR. TASNEEM BATIA, PEDIATRICIAN: I think those recommendations are reasonable, but I think the take-home message from the study is, first of all, yes, we found arsenic in our juice. The first question is, why is there arsenic in our juice? And the second question is, really, why is there slowly an accumulation of all kinds of chemicals and heavy metals in our juices, baby food, you know, formula, things like that that children are taking in on a regular basis? So, I agree that I don`t want parents to panic. There`s no reason to panic over this, but I do have severe concerns. There are a host of pediatric conditions that we don`t have an explanation for. And as we try to evaluate the environmental burden, a lot of research is pointing towards that environmental burden as being the cause. So, you know, yes, don`t panic, but I think the take-home message is, we need to be aware of what`s going on environmentally. We need to be aware of what we`re putting in our children and exposing our children to. And it`s the sum of their toxic burden that I think is leading to problems rather than maybe a little bit here and a little bit there, but we need to be aware of what all of that is. The World Health Organization back in April -- PINSKY: But here`s the problem. Here`s the problem. What the people who are viewing this show hear is, there are poisons in my children`s food. That`s what they hear. BATIA: I think that`s partially true, I`m sorry. I mean, there needs to be a lot more regulation of our food -- PINSKY: Of what? Of what? BATIA: -- of our safety standards in this country. PINSKY: For instance, you mentioned heavy metals. Lead is a bigger concern, is it not? BATIA: Lead is a bigger -- PINSKY: Shouldn`t we be more freaked about the lead right now? Forget about the arsenic and be more worried about lead? BATIA: Well, again, it`s the total burden between all your heavy metals, your other chemicals that children are exposed to on a regular basis. I think that parents and pediatricians have to take a look at what the total burden is. We can get freaked out about arsenic or you can get freaked out about mercury or lead, but again, I think those are isolated conversations is really the take-home point is that our children are being exposed to toxic elements, and we have to figure out a way to improve their health -- PINSKY: Have to go. Sorry, I`ve got to break. Thank you for this panel. Next, she was a popular child star until anorexia nearly killed her. Today, she`s helping other victims fight for their lives. Tracey Gold is here with me in the studio. (BEGIN VIDEO CLIP) TRACEY GOLD, ACTRESS: I know it`s not easy and I know how hard it is, but I couldn`t -- I couldn`t be more proud. UNIDENTIFIED FEMALE: I just want to thank you so much. I`m so grateful. You`ve changed my life. (END VIDEO CLIP) (COMMERCIAL BREAK) PINSKY: Tracey gold was a popular young Hollywood star, but her fame as an actress was eclipsed by a near-deadly eating disorder. (BEGIN VIDEO CLIP) PINSKY (voice-over): Tracey Gold played one of America`s favorite TV daughters on the long-running 1980s sitcom, "Growing Pains," but despite her sunny on-screen disposition, she was waging a life and death battle with anorexia. At 11, she was diagnosed with the early stages of the disease. By the time Tracey was 22, she weighed about 80 pounds and was fighting for her life. She was no longer one of TV`s "It" girls. Instead, she was outed by tabloids as the face of anorexia in Hollywood. (END VIDEO CLIP) PINSKY (on-camera): Today, Tracey has turned this longtime struggle with anorexia into a lifetime series. It is called "Starving Secrets with Tracey Gold." Welcome, Tracey, my goodness. Thank you for joining us. GOLD: Glad to be here. PINSKY: It`s a very courageous thing to come up and talk about this. GOLD: Thank you. PINSKY: Common problem. GOLD: It is. PINSKY: I know we live in a time when obesity has eclipsed the conversation about eating disorders, but that`s just another eating disorder, as far as I`m concerned. GOLD: Absolutely, I agree. PINSKY: And so, how bad did it get for you? GOLD: Oh, it got so bad. I mean, it interrupted my life. It changed my life. I mean, you know, I was on a hit TV series. Everything was going great for me, and it really put a stop to it. And I had to leave the show and go into a treatment center, and you know, I hit a horrible place. PINSKY: Well, let`s explain to people how bad it gets. I mean, what was your weight, at the worst? GOLD: Seventy-nine pounds. PINSKY: Seventy-nine pounds. GOLD: And I try not to talk about weight, but for this aspect -- PINSKY: This is for the purpose of the people putting the pieces of the puzzle together. GOLD: Yes. PINSKY: So, when people -- now, it`s not just about the weight, you`ve got to understand, because at that weight, ovaries shut down, estrogen levels start producing, bones start breaking down, brain doesn`t function normally, the vascular system can be stressed. There can be accelerated vascular disease. Heart can be stressed. There can be rhythm disturbances and even sudden death. Did you have any major medical problems, renal failure -- GOLD: What happened was, I had gotten sick with bronchitis because I was so thin, and the producer basically said, we need you to gain some weight, and I went away on Christmas break with kind of good intentions, thinking I could do it, put a few pounds on, keep everyone quiet, couldn`t do it, lost more weight, came back to the set, was really sick. They brought a doctor to the set, and I guess he did some work on me, you know, took some tests, and they sent me home. And then, we got a phone call from Warner Brothers saying, we can`t insure her. My blood pressure was way low, all of that. PINSKY: So, for people at home, the really -- the part that`s confusing for people about eating disorders, here you are, to anybody looking at you, dying. But to you, you see something different. GOLD: Well, you know, and I think, for me, I thought at that point was -- I felt so stuck. I felt so stuck. I didn`t know how to get out of it. PINSKY: So you did kind of want to get better at that point? GOLD: I didn`t want to let go of the disease, but I was fearful for the place I was in. PINSKY: OK. GOLD: So, I thought that I could maybe kind of balance it better. PINSKY: Like the alcoholic trying to drink responsibly. GOLD: Sure. Absolutely. And I thought that like, if I could just, you know, gain a few pounds and get everybody off my back, but I couldn`t. And I was so stuck. PINSKY: Did you have that body dysmorphia where you saw yourself as overweight -- GOLD: No. PINSKY: You don`t have that -- GOLD: No, no. I saw myself as thin, but I was -- every weight I hit, it became my new normal. So, I was afraid to, like, to change it. And I felt thin and I felt like there was such fear of changing the way I looked. PINSKY: Now, do you think some of that, like the celebrity images we have. We have Miley Cyrus and Kelly Clarkson, they`re being criticized for their weight being too much, and then, everything that young girls see in the magazines, here we go -- GOLD: There they are. Yes. PINSKY: Yes. The people in magazines, oh, they`re all stick figures and unrealistic images. Yes, those are normal healthy young adults. GOLD: Yes. And that makes me so mad. PINSKY: Yes. GOLD: I mean, I just get so angry and that you have to be a young girl, especially like Miley Cyrus, who`s so young, and she has to stand there and defend herself, because she doesn`t look like she did when she was 15, which the body doesn`t look like it. PINSKY: And by the way, there`s an interesting note out there, statistically, which is while women all feel like they want to lose weight, men actually prefer women with a little bit of weight on them. GOLD: Yes. And the funny thing is, I think women are always in competition with other women. I think it`s always what the woman says that resonates more with us. PINSKY: You`re absolutely correct. Now, let`s talk about the series, the new show, "Lifetime Starving Secrets with Tracey Gold," will introduce us to a 28-year-old woman named Rifka (ph) at 5 feet 8 inches tall. She was half her ideal body weight and living on just 500 calories per day. Watch this. (BEGIN VIDEOTAPE) UNIDENTIFIED FEMALE: I saw the doctor, and he doesn`t think I`m that healthy, but I think that I`m a lot healthier than he thinks. I have low bone density osteoporosis. I`ve lost a lot of my hair. I used to have really thick hair. UNIDENTIFIED MALE: How`s your teeth? UNIDENTIFIED FEMALE: Not good. And I`ve had a lot of dental problems, too. UNIDENTIFIED MALE: At this weight, if she were left to her own devices and would continue losing weight, her life expectancy could be months to a few years. (END VIDEOTAPE) PINSKY: It`s so sad, Tracey. Now, let`s talk a little bit about the solution. GOLD: Sure. PINSKY: How did you get better? What does she need to do? What do people anyone who knows someone with this kind of thing need to do? GOLD: Well, first of all, I`m a huge believer that you need to go to an eating disorder specialist. I got sick by seeing a psychologist in the sense that I`m like -- something`s wrong with her, so I went and saw just a regular kind of psychologist -- PINSKY: Sometimes that makes things worse. GOLD: It did. PINSKY: Yes. GOLD: Because I was under the guise of a doctor who thought I was in treatment. And I would, you know -- PINSKY: You lie, distort, manipulate, and do your thing. GOLD: And I could talk my way out of anything. PINSKY: And by the way, you guys out there, addiction, same thing. You see addiction specialists. You don`t see people who just deal, you know, healthy neurotics, as we say. GOLD: Exactly. PINSKY: You have an eating disorder, it needs a specialized treatment. GOLD: So, that`s the first thing. Once I got with a doctor who really understood my disease, that helped. But it took a while, even after I started seeing him. And it really -- I had to get sick and tired of being sick. PINSKY: You had a moment of clarity? GOLD: I had a moment of clarity. I hit my lowest weight, and I was like, I could die from this. And I saw everybody else moving on with their lives, and I was still so stuck. And everybody has a certain amount of, like, in the beginning, oh, you`re sick, you`re sick, and there`s this look. They get tired of that very quickly, and they want you to get better. And I wanted -- I also had something to fight for. I wanted to get married. I wanted to have children. I wanted to act again, and anorexia was standing in my way. PINSKY: Now, let`s watch as Tracey talks to Rifka about getting better herself. (BEGIN VIDEO CLIP) GOLD: Why do you think you can do this now? UNIDENTIFIED FEMALE: I hope I can do it. I can picture myself having a real life. I just want to be working, I want to have kids, I want a husband. I want to go out with my friends. Like, I`d love to be able to just have fun with my friends, hang out, but it`s hard for me to see people who are living lives, you know? GOLD: Yes. (END VIDEO CLIP) PINSKY: And Tracey, you and I talked about some of the inciting influence for eating disorders. We`ve been all the time, every day on this show, and we`re talking about trauma, sexual abuse, trauma things like that. Trauma of physical abuse, sexual abuse, and neglect can set this kind of thing up, also enmeshment. This is one of the disorders where your parents are too involved, too close. Is that what happened to you? GOLD: Yes. I mean, my mom and I were so close and were still close, but there are boundaries. PINSKY: Right, but you before were completely responsible for her emotional life. GOLD: Yes. We were like so enmeshed and almost like one. And I remember thinking, even as a young adult, like, I didn`t know how to form my own opinion, unless, I checked with her first. Like, it wasn`t validated until I found out if she approved of it. And I found my voice through my recovery in the sense of saying, it`s OK if somebody gets mad at me. I can deal with it. That used to make me so upset. And, you know, just trying to find my own voice. PINSKY: Next, Tracey is going to talk about how she uses the memory of her lowest point to inspire others. (BEGIN VIDEO CLIP) GOLD: My name is Tracey Gold. I`m one of the lucky ones. I recovered. Twenty years ago, my obsession with food, my anorexia, nearly took my life. Now, my mission is to help others battle their own eating disorders. (END VIDEO CLIP) (COMMERCIAL BREAK) PINSKY: I`m back with Tracey Gold. She starred in the hit sitcom "Growing Pains" until a near deadly battle with an eating disorder cast her as the face of anorexia in Hollywood. Tracey is the host of a new lifetime series called "Starving Secrets with Tracey Gold." Watch as she talks to a young woman named Melissa who is seeking treatment for her eating disorder for the ninth time. (BEGIN VIDEO CLIP) GOLD: But this is what you do in treatment. You start to get better, and then, you find a reason to quit. And I think sometimes, Melissa, you can go into any place and you can find things that are problems. And you may have very valid points. You may have valid points, but I think for you, this is your shot. I honestly believe that you`re in the right place. I believe that you can find recovery here, and I believe that Rebecca can help you. You have the power here. (END VIDEO CLIP) PINSKY: There`s that resistance that is so common in eating disorders. But, you know, having been in her shoes, you do seem to get through to her a little bit. And isn`t it transformative for you to be of service to others? GOLD: Oh, it`s so amazing. It does. It gives you so much strength and resolve in your recovery. PINSKY: And you learn about your illness and your recovery. And that girl was probably a learning experience for you. GOLD: Absolutely. And I think that, you know -- I mean, obviously, there were points in my eating disorder that I was resistant and I didn`t want to go to treatment. And what I saw with Melissa was, she always was like saying, you know, I can`t go, they kicked me out for 30 days of treatment because of insurance, which is a problem. But then all of a sudden, it was like a light bulb. And it was like, no, that`s when they start to understand what`s really going on. And she starts to become vulnerable and kind of peel away the layers of like what`s going on with her. That`s when she bolts. And she just kept thinking, I`m going to be kicked out. I`m not going to be able to stay and making excuses. And I`m like -- PINSKY: It`s so funny, it`s so much like addiction. When you start giving them -- getting at the things that might no longer give them the excuse to use, they`re not interested, because ultimately, they want to use. And same thing with eating disorder, they don`t want to give up that eating disorder. GOLD: Yes. And I basically said to her, I`m like, look it, you`re not being kicked out after 30 days. You`re going to get to stay here longer. So, just stick with it, try it, you have nothing to lose at this moment. You`ve already hit rock bottom. PINSKY: Just open to it. Let`s dish (ph) for a second. GOLD: Sure. Absolutely. PINSKY: When you look out there in the landscape and see some of these women who are over -- too thin, are you worried about anybody? When you look out across the celebrity landscape today? GOLD: Sure. I mean, you know, and I always -- PINSKY: I`m worried about what`s her name that just broke up with Ashton. GOLD: Oh, yes. And this is what I wonder and this is where I kind of get into, like, is that anorexia or is that extreme weight loss because of stress. PINSKY: Or could be that or just body dysmorphia. You don`t have to have anorexia -- GOLD: Right. And I think that Hollywood is so quick to put the label anorexia on so many women who either lose weight because of stress, dieting, whatever it may be their personal thing is that I always get nervous about, like, I think it trivializes the disease to just say, anorexia. PINSKY: It`s a great point. I feel the same thing about addiction, too, and people say, oh, they`ve got a shopping addiction. GOLD: Exactly! PINSKY: We use our terms very carefully. Thank you, Tracey. Good luck with the show. GOLD: Thank you so much. PINSKY: Again, few words before we go, anorexia and other conditions can be the result of trauma. As you heard Tracey say, she was enmeshed with her mom, that`s the other side, enmeshment eating disorder or trauma. One thing I just wanted to say is that I`ve spent a lot of time this week talking about -- and probably will continue talking about for the next couple of weeks, the sexual abuse scandals, the sexual traumas. We`re going to try to sort of roll that out to people and help them understand it. But what people do, the kind of problems they manifest after they`ve been through something like that are variable. But most of the mental health problems we have these days are related to those sorts of traumas. Enmeshment is something that`s sort of a little bit of an outlier that causes eating disorders. It`s not as common as the trauma which what we`re seeing -- (CROSSTALK) PINSKY: "Starving Secrets with Tracey Gold" premieres December 2nd on lifetime at 10:00 p.m. Thanks for watching, guys. END