Pinot Gris Or Grigio, This Grape Makes Great Wine

One of the most popular imported wine styles in America is Pinot grigio. Nearly all of the Pinot grigio consumed in the US comes from Italy, but as we shall see this is likely to change soon. Pinot grigio is very popular with consumers, but it receives mixed reviews from wine judges and wine critics.

One reason may be that wines made from Pinot grigio do not have a consistent and distinctive varietal character. Consumers are just attracted to the crisp which goes well with a wide variety of foods.

Another problem is that there are two names for the variety in common use. The names Pinot Grigio and Pinot Gris mean Grey Pinot in Italian and French respectively. 'Pinot' refers to the characteristic pine one shaped bunch of this group of varieties.

In Australia, winemakers, marketers and wine writers haven’t really sorted out which name to call the variety. Some have dodged the issue and refer to “Pinot G.” This variety closely is related to the much better Pinot Noir variety and is believed to be a mutation of Pinot Noir. In fact in the vineyard Pinot grigio is difficult to distinguish from its putative ancestor until the berries ripen when those of the grigio will have much less pigment. There is another variety, Pinot blanc which has little or no pigment in the berries.

There is considerable clonal variation within the variety. Jancis Robinson says that the variety hardly knows if it is a dark or a light grape. It has several synonyms including Burot and Malvoise in France and Rulander and Tokayer in Germany. In Europe the variety is widely planted. Given the inherent variation and geographic dispersion it is hardly surprising that a wide range of wine styles are produced from it. In Alsace under the name of Tokay d'Alsace, it produces a rich, almost oily wine. In Northern Italy the Pinot Grigio's are light and even spritzig. Under the name of Rulander in Germany it produces wines somewhat similar to white burgundies.

The variety has attracted serious interest in Australia only over the past few years. It is now producing some remarkable wines in regions such as the Mornington Peninsula, Geelong and the Adelaide Hills. Casella wines in the Riverina wine region are very interested in this variety. They believe they can make first class wines even in warmer wine regions, and are devoting some resources to developing a wine suitable for export to the US. Remember Casella is the company who developed the yellowtail range of wines which exploded onto the US market a couple of years ago.

There is a great deal of experimentation with the variety and it may take several more years before the optimal combination of terroir and winemaking technique emerges. In the meantime some great wines are already available for those who are looking for new experience. The style varies from light bodied and fairly straight forward to rich and complex wines that are almost overwhelming in their voluptuousness. This is one occasion when reading some tasting notes about a particular wine before buying is worthwhile.

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by: Darby Higgs

Darby Higgs is an expert on varietal wines in Australia. You can see more about pinot grigio on his website at http://www.vinodiversity.com/pinotgrigio.html.

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Ten Facts You Probably Did Not Know about Tea

Legend has it that a Chinese emperor was the first to discover Tea when some leaves were blown by chance into a bowl contain some boiling hot water. The tea we drink today is exactly the same and the brewing process has never been interfered with.

It is now known that men who drink black tea which contains catechins are 50% less likely to die of ischemic heart disease. This happens when our arteries become clogged and are unable to function as they should due to constriction.

We now know that drinking between a half and two cups of tea each and every day may promote fertility by inhibiting abnormalities in our chromosomes. In a recent test two hundred and fifty women drank as little as half a cup of tea per day and their pregnancy rates were double those who did not.

To get rid of puffy eyes lie on your bed or wherever and place either a moist teabag or tea compress over both of your eyes and leave for about 20 minutes. Swelling around the eyes will disappear and your eyes will return to their former glory.

One way to rid your refrigerator of unpleasant smells is to place one or two used tea bags somewhere within the fridge. The next day any bad smell will be gone!

Use tea to kill warts. The tannic acid found in tea is said to be just as effective in killing warts as many wart removers that you can purchase over the counter at the local drug store! Soak a black tea bag in hot water, and then place the damp bag on the wart itself for fifteen minutes a couple of times each day. Slowly the wart will shrink and soon disappear.

Medical researchers have known for many years that men in Asian countries who consume green tea have very low instances of prostate cancer. Many prominent researchers are convinced that this is due to green tea containing many powerful antioxidants and preventative anti-cancer agents.

In recent Australian studies CSIRO scientists found that the occurrence of skin cancer in laboratory mice was greatly reduced when they were given black tea. It is thought that polyphenols which are very strong antioxidants and are contained in the tea are the most likely reason for this phenomenon.

The most expensive teabag in the world was made for the 75'th anniversary of the PG TIPS tea company. The bag was filled with two hundred and eighty diamonds and expensive limited edition tea leaves. The bag cost 7,500 pounds and was sold at auction in aid of a Children's hospital in the United Kingdom.

Did you know that Turkey is a nation of mainly Tea drinker? In fact Turkey is now the worlds number one nation when it comes to tea drinking. Many Turks drink a staggering twenty to thirty cups per day each and tea is now practically their national drink.

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by: Lorraine Bevere

Lorraine Bevere is the owner of Fogtea tea directory which is a premier source of information about tea. For more information, go to: http://www.fogtea.com

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Eat Well On a Budget

Shopping on a Shoestring

Eating properly for health on a limited budget is always a challenge. One of the biggest money gobbling culprits is ready made processed and packaged foods and too many trips for fast food. Although they’re quick neither of these ways are cost effective. When it comes to shopping on a shoestring and planning great tasting menus at home you’ll be surprised how well you can eat following these simple guidelines.

10 healthy ways to keep food costs within budget…

Make three meals a week without meat and watch your food bill drop. You won’t even notice the meat is missing when you experiment and combo flavorful foods for meals. It’s easier than you think. Include other forms of protein to complete your required nutrition.

Cook regular rice it only takes 10 minutes longer than Minute Rice (which actually takes 5 minutes) and it’s half the cost. This works for many other products as well.

Left over rice, corn or other vegetables? Add it to tomato soup or any other favorite soup the next day.

Cook (boil, bake or microwave) enough potatoes to fry or prepare in any other favorite potato dish for your next meal

Shop from the outside aisles – this is where most of the non-processed foods are. The inner aisles of grocery stores are all packaged and cost more

When your favorite vegetables come in season, buy lots. Peppers are easy to freeze – no blanching required, just cut in slices, bag them and freeze them. Prices can be 1/3 of what the out of season vegetable costs.

To avoid throwing out food you haven’t used make a plan for the week that includes the foods in your fridge that need to be used before spoiling. This also takes the guess work out of what to have for dinner or lunch every day.

Cut your juice down with water. Most juices are heavy with sugar or glucose. Using this idea can make a can of juice last twice as long and cut your sugar intake as well.

Plan your weekly menus with tasty meals from your favourite recipes that use inexpensive ingredients. You will be amazed at how this plan helps avoid fast food meals.

And of course never shop when you’re hungry!

Following these 10 ideas will make a big difference to your food bill at the end of each month. Remember there are many meals you can add to your meal plans that won't take much longer than quick cooking foods which cost more.

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by: Barb Keck

Barb Keck, has inspired others to do and be what they strive for and live life as pain free as possible for years. Her own long road of “recovery” became the “discovery of life”. Through reinventing her life to create a new one her writings today help others to be resourceful and face life’s challenges finding new ways to be.
Want to find answers to daily dilemas? Visit www.vidaville.com.
barb@vidaville.com
Reprint Rights - Feel free to publish this article on your website. You must agree to leave all author credits, active links contained within intact, and "as is" and NOT hidden behind a java or redirect script.

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Fun Facts About Ice Cream

To this day, the history of ice cream remains a mystery. However, many say that the first ice cream is credited to Emperor Nero of Rome. It was a mixture of snow, nectar, fruit pulp, and honey. Others proclaim that Marco Polo, a 13th century adventurer, brought ice cream to Europe from the Far East. However, regardless of where it came from, today's average American consumes 23.2 quarts of ice cream per year, with the first ice cream parlor in America opening in 1776 in New York City.

So, which countries like ice cream the most? The United States, New Zealand, Denmark, and Australia top the list. The favorite flavor is the classic vanilla. Then comes chocolate, strawberry, neapolitan, and chocolate chip.

How do these line up with your own list of favorites?

The most popular topping for ice cream ---- chocolate syrup. Who would of thought ; )

Around 13% of men and 8% of women will admit to licking the bowl clean after eating ice cream.

Biggest ice cream sundae - 12 ft tall! This one was made with 4,667 gallons of ice cream in California in 1985.

The average single-scoop ice cream cone takes 50 licks to finish. Try it out with the following recipe.

Quick Strawberry Parfait:

Ingredients

• 1 quart of strawberry ice cream
• 1 pint of whipped cream

Instructions

Mix the strawberry ice cream with the whipped cream at serving time. Serve in a glass of your choice and top with whipped cream, with a strawberry on top. (Feel free to top your parfait with other fruits as well.)

This recipe will fill eight glasses.

For other parfait flavors, simply use a different flavored ice cream.

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By: Alli Ross

GranMamma is the webmaster at the Baby Names Box - http://www.babynamebox.com - Where you can explore over 20,000 first names and their meanings. Read articles on parenting, family, home and gardening. Be sure to say hi to GranMamma!

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The Basics of Cigar Humidor Care

Seasoning a Cigar Humidor:

To keep the things we cherish in our lives working properly, there is an element of regular garden tending that needs to be undertaken. Whether it comes in the form of frequently changing the oil in a car, storm-proofing a rosewood deck, or seasoning a cigar humidor, without proper tending and maintenance our investments turn into disappointments. Interestingly, most cigar hobbyists have at best a tenuous understanding of how to keep their humidors functioning properly - especially when they are expensive.

Take a gentlemen who has recently acquired a beautifully constructed humidor worth several thousand dollars. Let's say the humidor was a gift, but like most humidors sold on the market (whether they are costly models or not), it did not come with instructions on how to properly season it.

Seasoning a humidor is a crucial and necessary step to ensure a beautiful new humidor functions properly - no matter how nice or how expensive. The inside of the humidor is usually lined with Spanish cedar or mahogany. The reason these woods are used to line the inside of the humidor is they hold humidity well, and both woods contain a natural anti-fungal agent that resists mold. This wood has been kiln dried, and if your idea of maintenance is to simply regularly fill-up the humidification device, the kiln dried wood will easily absorb all of the moisture.

In order to properly season a humidor, you need to obtain distilled water, and a brand new sponge. Distilled water should always be used in the humidification device to prevent buildup. Saturate the sponge, and wipe down all the interior wood with the sponge. Don’t be shy, but wipe all exposed interior wood generously. Fill up the humidification device according to the specifications, and saturate the sponge once more. Take the sponge, place it inside the humidor, close the lid, and let it sit for 24 hours. Take the sponge out, and wipe down the interior wood one more time. Refill the humidification device and now your humidor is fully seasoned. This is how a desktop humidor that contains a passive humidification device works: the Spanish cedar (or mahogany) retains the humidity, and the humidification device replenishes the moisture in the wood. So be sure you properly season your humidor to make sure it works!

The Real Story with Relative Humidity in Humidors:

There is a pervasive myth regarding cigar humidors that a decrease in temperature should be followed by an increase in humidity, and vice versa. This is a common, but totally false belief.

To help set the records straight, we're going to reference The Variable Humidity Myth. This treatise articulates how there are a number of authorities claiming that relative humidity should move in an inverse direction from temperature: i.e. if you're maintaining a 70% RH humidor at 70 degrees, and the temperature falls to 65 degrees, the humidity should be raised to 75% RH to compensate. In fact, the humidity should stay constant regardless of temperature.

This is primarily because the tobacco within a cigar needs just enough moisture to keep it elastic, but not so much as to create expansion. This level is always around 70% independent of temperature. Why? Because we're not talking about how much moisture is physically in the tobacco (to keep the absolute moisture the same if temperature dropped, you would have to raise the humidity). What we are talking about is the sweet spot between tobacco leaves getting too brittle (68% RH or lower) and tobacco leaves beginning to swell (73% or higher). This sweet spot is always around 70% RH.

By taking the time to understand these two basic aspects of humidor care, you are well on your way to being ahead of the game. Regularly seasoning your humidor and not incorrectly tampering with relative humidity principles will ensure the longevity of your humidor and maintain the quality of your cigar collection for years to come.

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by: Matthew Rosen

Matthew Rosen is owner of http://www.whatsknottolove.com, an online cigar boutique that is helping bring the feel of your local cigar shop to the internet. It features a unique cigar collection as well as cigar tips, cigar culture advice and cigar accessories.
This article and more like it can be sent directly via email each month, with guaranteed privacy, by visiting http://www.whatsknottolove.com/newsletter.php

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How to Lose Weight Successfully

For overweight and obese persons, losing weight is very hard. There are a lot of weight loss programs being offered in gyms nowadays but still, it’s so tiresome to go on and on to the gym just for this reason. I myself have been very interested to start my workout but when I get the chance to do it, I always feel very lazy. There are other ways to burn those unwanted fats away and I will be discussing some of them here.

Engaging in exercises might help you lose weight. You can do different types of exercises basically in the morning when you wake up. Jogging for at least an hour in your subdivision is a common practice that almost everybody does. It is said to effectively burn body’s fats. Walking around can also serve this purpose. So, if you are off to a place which is just a few walks away from where you are, forget about riding your car first and just walk.

You can also consider medical procedures such as liposuction and surgery to remove your fats and maintain a good figure. These procedures are the fastest and easiest means to get off those body fats but their costs are the major drawback. Only those who have enough resources to sustain the huge operation fees can certainly adopt this procedure. But then, you are still not assured that you’ll not become fat or obese anymore after your liposuction or surgery.

In addition, you can also take pills, medicines and other supplements in order to lose much weight. There are a lot of diet pills available in the market today. Some of them are said to be effective but most of them aren’t much acceptable because of its side-effects to its users. These actually make them not worthy to be bought and used for the said purpose. In contrast, teas are more preferred by other people who are trying to get slim. Yeah, its effects are seen at a snail's pace but then, it has no side-effects and is very much nutritious when taken.

The simplest way to get lean is to always have enough sleep – eight hours per day, if possible. Only a few knows that when we sleep, we also burn fats. So, if you love to sleep, then it might be the best for your weight loss plan. Why don’t you try it now?

Now, it’s up for you to decide on what process is perfect for you! The only concern here is your willingness to carry out these activities and achieve the body figure that you desire. For now, what you actually need to do is to accept and love yourself for what you are.

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By Mart Gil
Well, I must say that I am not a born writer. I didn’t acquire this gift hereditarily either. However, I’m an adventure book lover and used to read everything that I come across in the Internet that sounds interesting. I think, I only developed it through constant practice and exposure to numerous writing stuff. I was chosen to compete in press conferences that showcased my need-so-well-developed writing skills. I became part of our school publication staff. I started as a news writer and photojournalist of the school paper. Soon, I was appointed editor-in-chief. It was during this time when I realized that I needed to be more efficient in writing because duty called for it. I should say that this event in my life opened me wholly to the wonderful world of writing.
For more nutritional and wheelchair maintenance tips, log on to http://www.wheelchairspower.com
carmelo@wheelchairspower.com

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Locusts for Lunch

Could bugs be the next cuisine trend?
Just imagine it: 'Restaurant Arthropod's'.
Now serving: Locust Louis; Mealy Bug Meatloaf; Centipede Souffle; Moth Broth; Mosquito Fahito au jus.; Chigger Juice.
Insects for Dinner?
No-no, not the squashed fly between the pages of your plastic menu or the little roach that scrambles out from under your plate in a restaurant, but the one that gets delivered in your dinner on purpose.
Consider the possibilities...
Arthropods, or organisms with jointed legs are clearly related to lobsters, crabs and other edible beings in the ocean. It's been determined that lobsters are actually sea-going cockroaches and in addition, lobster exoskeletons also have the same jointed legs and antennae as grasshoppers.
In comparison, grasshoppers should be more desirable than lobsters. Grasshoppers eat clean grass; lobsters eat sea garbage like dead fish and other remains on the murky ocean floor.
Of course we all eat some insects unknowingly. Aphids cling to lettuce leaves, and weevils and beetles can reside in flour and rice undetected. The FDA actually has a measurement of ‘acceptable’ insect presence in food.
You might consider the nutritional angle. Termites have considerably more protein than a steak, for example and that protein has more amino acids essential to our diet than any other animal.
Insects can be ‘farm raised’. You can breed them like cattle, and in a smaller space with less odor!
They could be marketed as a simple solution to world hunger. (Many nations already commonly eat insets, by the way.) There are over five million species roaming the earth, so we would definitely enjoy more variety in our dishes.
Rather than being crop destroyers, they would be the crop.
If you are curious, why don’t you pick up the book, 'Entertaining with Insects', and try out a few dishes at your next formal dinner party. And chefs, consider the colorful presentations you could make! Real butterflies……
I’ll bet that if you dipped them in chocolate you could get almost anyone to try one.
...We ate in a seafood restaurant last night and I sadly passed on the lobster tail. by Kathleen Brack

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By Kathleen Jerauld-Brack.

BFA Graphic Design and Fine Art. Is recipient of many Art and Literature Awards. She is also Webmaster of: http://www.BestPlacetoEat.com http://www.BestRestaurants.us.

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Herb Facts

Herbs were recorded in use as early as 2500 B.C. Ancient clay tablets reveal that the Sumerians used Herbs. The ancient Assyrians knew about the virtues of 250 herbs. The ancient Egyptians also used herbs as early as 1600 B.C. The Herbs they used included elderberry, pomegranate bark, wild lettuce, wormwood, hemlock and other herbs for health. The Greeks of old used herbs such as mustard, cinnamon, gentian, rhubarb and many others. A pupil of Aristotle wrote ten books on the history of plans and herbs. Alexander the Great made a number of expeditions into Africa, Persia and India and brought back herbs in use in those countries.

A Roman Soldier and writer, Pliny, the Elders did extensive research on herbs and wrote 47 large volumes on natural history, containing information on about 1000 herb plants.

It is important to look at Herbs as being a type of medicine, and with all medicines the important part of the equation is not how great a medicine is. The important part is whether the medicine is right for the patient.

Early herb gardens were the major source for food seasoning. The need for homegrown herbs, however, declined with the advent of modern stores. Today, many gardeners are rediscovering the joy and pleasure of producing their own herbs.

Definition of Herb

From the botanical viewpoint, an herb is a seed plant that does not produce a woody stem like a tree. But an herb will live long enough to develop flowers and seeds.

Number of Herbs Available

A true herb connoisseur can select from a wide variety of common and not-so-common herbs. For example, the E & A Evetts Ashfields Herb Nursery of Shropshire, England, lists 57 herbs, 16 mints, 17 onion-type herbs, 20 sages, and 17 thymes in a recent catalog. The Brooklyn Botanic Garden Handbook on Herbs lists 73 different types of herbs.

Some herbs fit into one or more classifications according to use -- culinary, aromatic, ornamental, and medicinal.

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by: Jeff Anderson

Jeff Anderson knows his herbs. He knows what to look for and what pitfalls to avoid. Let him guide you to finding out more about herbs. Contact him at Jeff@herb-lunch.com or visit the blog at his site www.herb-lunch.com

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Starbucks Coffee Company

Starbucks Coffee Company was founded in 1971 by three businessmen in Seattle, Washington who had a love for coffee and tea. It was important to them that the city of Seattle to have access their coffee.

The Starbucks Coffee Company grew slowly but by 1981 had 4 retail stores and a roasting plant that sold whole bean coffee in Seattle only.

By 1983 the marketing manager had a vision of re-creating the magic and romance behind the Italian coffee bar and wanted to test out the concept of selling espresso by the cup. When Starbucks Coffee opened its 6th store in downtown Seattle, the idea had become a hit. Within 2 months the new store was serving over 700 customers a day and it was selling 3 times more than the whole bean locations.

In 1987, the owners of Starbucks Coffee Company decided to sell their coffee business along with the name to a group of local investors for $3.7 million.

The new investors were told that they would open 125 Starbucks coffee stores in the next five years. Starting from a base of 17 stores in 1987, the company expanded rapidly to Vancouver, Portland and Chicago.

By 1991 Starbucks had expanded into the mail-order catalogue business, licensed airport stores and expanded further into the state of California.

In 1992 the company went public and after the initial public offering, Starbucks continued to grow at a phenomenal pace that no one had ever seen in the coffee world before. By 1997 the number of Starbucks Coffee stores grew tenfold, with locations in the US, Japan and Singapore.

Starbucks initiated several successful product and brand extensions including offering coffee on United Airlines flights. They also began selling premium teas through its Tazo Tea Company and offering people the option to purchase starbucks coffee online to enjoy at home.

They began distributing whole bean and ground coffee to supermarkets through an agreement with Kraft Foods. They also produced premium coffee ice cream with Dreyers. Starbucks even sold CDs in its retail stores.

Starbucks began turning its name into a household word not through advertising but through word of mouth. In fiscal 2004, Starbucks opened a record 1,344 stores worldwide. The once small regional roaster, Starbucks Coffee Company, now has more than 9,000 locations in 34 countries serving over 20 million customers a week.

Copyright © 2005 - PerfectCoffees.com - All Rights Reserved.

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By Gary Gresham
This article is supplied by http://www.perfectcoffees.com where you can purchase starbucks coffee online, tea, cups, mugs, coffee makers, delicious desserts and sugar free desserts online. For a free monthly coffee newsletter with articles like these go to: http://www.perfectcoffees.com/newsletter.html

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Coffee …Most Popular Beverage Of All Time

Long ago it is said that a lone shepherd and his flock came across a strange and mysterious plant growing upon a secluded and forgotten hillside. Before he could stop them some of his herd had began to gnaw away at this unusual berry. After about fifteen minutes or so the herder started to notice that his sheep were behaving in an odd manner. Not only were they unusually alert but they also appeared to be extremely hyperactive. Now being a little weary and extremely tired the shepherd decided to try the berries and see if the end results would be the same for him as they had been for his flock. To his pleasant surprise the shepherd began to feel wide awake and he too became very alert. After a few hours had passed along came a wandering monk who, after being informed of the plants amazing qualities proceeded to scold the poor shepherd and lecture him on his foolish indulgence. After he had finished telling the shepherd just what a sinner he had been the monk set upon his journey but not before he had added a little something to his backpack and supplies.

Back at the monastery the monks decided to try this new and exciting substance. Soon the endless hours of praying were endured with the greatest of ease. Coffee, the drink had been revealed to the world. Its widespread use then took a grip in the Ethiopian lands before then migrating on to the Arabian outlands. Here it was to be held for many years as a sacred substance but was eventually to be unlawfully exported by a merchant called Baba Budan. Word of its qualities were soon to spread and within a few years coffee was to emerge as one of the most valued commodities of all time. Now would you believe that each year we drink an amazing four billion cups and there are those among us who would cry at the thought of starting their day without it.

Although coffee is mainly known as a sleep suppressant there are those who consider coffee to have many health benefits. It is thought that people who suffer from asthma and partake of the beverage have at least 25% less symptoms which may be due to a substance in coffee called theophylline. This is known as a bronchodilator and quite simply it is thought to help those who suffer with the disease to breath with a little more ease. Drinking coffee on a daily basis is also thought to help lower your chances of developing colon cancer by a figure also in the region of about 25%. This may be due to the fact that coffee helps to keep you regular. Coffee can do more than just help you get through your day!

Aside from the benefits that have been mentioned above, it has to be said that simply enjoying coffee as a beverage is a delight that will never be easily surpassed. The unbelievable thing is that most people have no idea of the different tastes and delights that this monarch of all drinks has to offer. One of the fastest growing trends of the past few years has to be the rising popularity of obtaining coffee via the internet. Never before has it been so easy to sample such a huge variety of blends, tastes and aromas, and all at the click of a mouse. I order coffee frequently through the internet and I always make a point to record the country, blend and from whom I purchased.

Well now that you know the tale of the mystical beans I hope that if in the future you are considering visiting your local coffee shop you recall the story of the lowly shepherd and think about just what you might be drinking were he not to have wandered onto that bleak and lonely hillside. Why not take advantage of the internet and try the many different varieties and blends available. Not only will you impress your tastebuds, your friends will be grateful as well.

Cappuccino or latte?

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by: Mary Chambers

Mary Chambers is a regular contributor to the Fuzzy Coffee Directory
http://www.fuzzycoffee.com
majestic12@onetel.com

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Is Coffee The Most Popular Drink In History?

As far back as 850 A.D it is said that a lonely sheep herder and his charge stumbled across a strange and mysterious berry growing on a secluded and forgotten hillside. Before he could stop them, some of his sheep had already began to sample this strange fruit. After about ten minutes or so the shepherd began to notice something unusual about his sheep. They no longer looked tired after their long trek that day. In fact they appeared to be wide awake and very alert. The shepherd had never seen them behave this way and he was curious. Now being a little tired and weary himself the shepherd decided to try the berries for himself. Just as had happened with his flock he too became wide awake and pardon the pun, extremely "full of beans". Just then a monk happened by and after hearing what had happened proceeded to scold the poor shepherd and lecture him on his foolish indulgence. Having had his say the monk continued on his journey but before he set off he made absolutely sure that a plant was secured amongst his belongings.

Back at the abbey the monks decided to try this new magical stimulant. Soon the endless hours of praying became easy to endure. Coffee the beverage had been unleashed. Its widespread use first took hold in the Ethiopian regions before then moving on to the Arabian empire. Here it was to be held for many years as a sacred substance until it was illegally exported to the outside world by an Arab called Baba Budan. Word of its effects then began to spread and in a short while coffee was to become one of the most treasured commodities in our history. Today we drink a staggering 4 billion cups each and every year and there are many among us who would simply refuse to start our day without it.

Although coffee is well known for keeping us awake there are also health benefits associated with the drinking of coffee. It is said that those who suffer from asthma and partake of the drink have 25% less symptoms due to a substance called theophylline. This is what is known as a bronchodilator and quite simply it is claimed to help those who suffer from the disease to breathe a little easier. Drinking Coffee on a regular basis is also meant to help lower your risk of colon cancer by a figure also in the region of around 25%. It is thought to do this simply by helping to keep you regular which in turn helps fend off disease and illness.

Apart from the benefits that have just been mentioned it has to be said that simply drinking coffee as a beverage is a delight that cannot easily be surpassed. The amazing thing is that the average person has no idea of the varied tastes that this hallowed bean has to offer. One of the growing trends of recent years has to be the rising popularity of ordering coffee via the wonder we call the internet. Never before have we been able to sample such a wide variety of tastes, blends and aromas without having to endure the tedious trials of hiking around the city. I myself tend to place small orders but I always make a point to record the name, blend and of course exactly from whom I purchased.

Now you know the story of the magic beans I hope that next timeyou are considering popping into the local coffee shop you recall the story of the wandering sheep herder and consider just what you might be drinking were he not to have wandered with his flock onto that lonely hillside. Take the time to try the many different varieties available and I promise you the joys of coffee will be sure to tantalize your senses,tease your tastebuds and delight your friends and associates.

Cappuccino or mocha?

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by: Mary Chambers

Mary Chambers is a regular contributor to the Fuzzy Coffee Directory
http://www.fuzzycoffee.com
majestic12@onetel.com

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Excellent References Can Be the Clincher

"Sticks and stones may break my bones but names will never hurt me." This childhood chant is familiar to many. It is probably the most famous comeback line in playgrounds across the country. But does this jingle have merit outside of the playground? In the real world, does it matter what others think of you?
You bet it does. In fact, it matters so much that potential employers seek out the opinion of others as part of the selection process. An excellent reference confirms to an employer that his or her assumption about your ability to do the job is accurate; a negative reference will have the employer running for the exit.
Since references can be the decisive factor on whether you are offered a position, it is important to choose referents carefully. The traits of good references are straightforward – they must be credible and provide a fair and balanced representation of your qualifications. Though the criteria is not complicated, choosing someone who can help you can be difficult.
Not only should referents be willing and able to speak enthusiastically on your behalf, they must also have intimate knowledge of your experience and accomplishments. It is not enough to compile a list of your fan base; references must backup their opinions with hardcore facts.
This is why it is important that you not pick your references out of a hat, but strategically choose them based on their power of influence.

Solid references fall under several categories:

• Managers who can provide specifics on your knowledge, skills, and abilities and how your expertise influenced the advancement of the department.
• Colleagues who can provide details on successful projects that you were part of and how your efforts directly impacted the outcome.
• Direct supports that can provide details on your ability to lead.
• Associates or vendors who can provide information on your professionalism and integrity when conducting business.
  

Once you have compiled a list of references, you must take the time to educate and prepare each one for his or her role in the process. You can easily coach them to provide convincing, realistic testimonials by providing a current resume and filling them in on your career objective. It is also to your advantage to clue them in about the requirement of the job for which you have applied.
During the course of the conversation, describe the position you are seeking, the type of organizations you are applying to, and provide a listing of related skills and accomplishments. In addition, jog their memories by describing the projects that you worked on together and remind them of the end result.
Having a "sit down" with each reference will allow you to get reacquainted and reduce the anxiety that the he or she may feel about saying the wrong things. It will also put your mind at ease because you will be surrounded with supportive players who have your best interests at heart.

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by: Linda Matias

Career Coach Inc. is run by Linda Matias and Bryan Cadicamo where their objective is quite simple: to coach professionals who are in a career transition and are looking to reawaken or discover their life’s passion. To learn more visit http://www.careercoachinc.com/ or send an email to coach@careercoachinc.com.
linda@careercoachinc.com

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When It Comes To Sushi, I Have No Class

While I was growing up on Cape Cod I would go to the fish pier every Sunday Morning with my Dad to pick up a fresh fish.. Part of the ritual would be to stand on the dock and watch the boats unload. While the men all exchanged their secret language of growl and spit, I would stand off to one side watching the fisherman prepare their fresh catch. Many times a fish would jump the box and lay flapping around on the deck of the boat. The fisherman would pick it up, push a fish knife into the lower belly, and with a quick twist of the wrist the fish’s internal organs would come bursting out and hang down like grapes. The fisherman would then pull the innards from the fish, toss the fish in the lift bucket and off it would go to the market. The ghastly smelling innards were tossed to the irrepressible seagulls hovering and shrieking above.
Several times while looking at the neat rows of raw fish displayed in the fish market, I would see long tall almost transparent worms standing up from the flesh, looking around. Seaweed was used to decorate the edges of the inner display case but no one ever dreamed of eating it.
Now here I sit at a beautiful teak counter watching the sushi chef do his art. He slices the raw fish delicately and rolls it up in sticky rice, wraps it in seaweed and garnishes it with ginger. He makes another pretty roll and adds lobster and shrimp.
Once I found out that lobsters are like seagoing cockroaches they were removed from my ‘food for Kathy’ list; …and now I’m not so sure about shrimp either.
Anyway, even at this enlightened age of “fty-something” I cannot separate myself from my early memories of fish processing and therefore will never be able to take part in the trendy practice of devouring raw fish. Even wasabi won’t help.

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By Kathleen Brack
Webmistress of http://www.BestPlacetoEat.com and http://www.BestRestaurants.us. Award winning artist and short story writer; especially children's books.
This piece is copyrighted and is the sole creation and property of the author.
kbrack@starband.net

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Employees - Treat them the way they Expect to be Treated

When you have to deal with one of your team who's complaining to you, rather than allowing your negative programmes to take over, get your thinking part in gear and try to see the situation the way they see it. You don't necessarily have to agree with them but perhaps you can empathise with their point of view.
The successful manager thinks about the people they have to deal with, is sensitive to how they see things and knows that they might think differently than they do.
Let me give you an example: I've always had a thing about good timekeeping; it's something that's been programmed into my brain. If you agree to meet me at 8.30 in the morning, I'll be there at 8.20; I will always do my utmost be on time.
So I used to get angry when a member of my team would show up late for a meeting or an appointment with me. When I got angry I'd get stressed and end up saying something that I regretted later. Therefore, I learned to start thinking about the situation and try to see it from their point of view and not let my programming run my brain.
That doesn't mean to say I ignored the lateness or did nothing about it; I thought very carefully about what I wanted to say and spoke to the team member about how we would resolve this situation.
The point about this is - I'm not prepared to allow that team member's behaviour to run my mind. Getting angry and stressed is not good for our health and it isn't a productive way to motivate our team.
We all see the world in a different way based on our culture and how we were brought up. So it's very important to understand this, particularly when you give your people feedback be it good or bad.
Last year I spent several weeks in a particular hotel running seminars and I started to get to know some of the staff. One day I noticed that Carol the conference manager had been named employee of the month and her photograph was displayed in the reception area. When I congratulated her on this honour I was a bit surprised at her reaction - "I hate it, I'm so embarrassed," she complained.
Carol didn't like the attention she was getting and as a result, this recognition by her manager didn't motivate her. Another member of the team could possibly see this completely differently and regard it as a great honour.
If you have good rapport with your people then you become sensitive to how they see things. The successful business person understands each member of their team and doesn't reward everyone in the same way.
I've often heard managers say - "I treat people the way I expect to be treated." The successful manager says - "I treat people the way THEY expect to be treated."

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by: Alan Fairweather

Discover how you can generate more business by motivating your team!
Alan Fairweather is the author of "How to get More Sales by Motivating Your Team" This book is packed with practical things you can do to get the best out of your people .
Click here now: www.howtogetmoresales.com
alan@howtogetmoresales.com

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What Do I Have To Do To Become A Good Chef

Being a chef is a very physical profession. You are required to remain on your feet almost constantly. Along with that, you must also be stirring, kneading, and chopping your foods.

Many times, you will have to do all of this while also having to ordering foods for hungry customers and critical customers.

A kitchen is almost scorching hot year round so you should be quite prepared for that. Even in the best conditioned areas, a kitchen is often as hot as 95 degrees or higher.

If that doesn't sound like enough to do, try doing it while you are also maintaining all of the rest of the kitchen staff. Choosing to be a chef for a living is a very rewarding and time consuming job.

Now do you see why being able to multi-task is so important? The road to becoming a chef requires much training and hands on experience.

Here's what you need to do to be a good chef.

A strong desire to be a chef is a good place to start. Having a good sense of smell, and taste will be necessary also. It would very difficult to prepare a good meal if you can't decipher the differences from one spice to another; or if you do not know which spices go well together and which ones don't.

Cooking is a lot different than being a chef is. If you are just cooking for yourself you have room for errors.

If you are cooking for a stranger, you will want to cook your food to perfection. Of course, you will also want to present the food in an enticing manner as well.

There are stages to becoming a chef. You have to start at the bottom, but becoming a chef is one of few occupations where you can get most of your training on the job. You do have to go to school and train as well, but much of the training is done in a working environment.

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By Robert Smith
Find more articles and tips about becoming a chef by visiting http://www.you-can-be-a-chef.com
This article is available for reprint in your opt-in ezine, web site or ebook. You MUST agree not to make any changes to the article and the RESOURCE BOX MUST be included.
(c) 2002-2005 www.you-can-be-a-chef.com All Rights Reserved
robsmith28@yahoo.com

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Serving Wine

Serving Temperatures

The flavors of both red and white wines fall apart if they are too warm. It is advisable to chill your reds in the fridge for about twenty minutes before serving them, and whites can generally be left in the fridge altogether. When in doubt, it's better to serve the wine colder and let it warm in the glass than to serve it too warm.

More flavorful, fuller bodied white wines can be served at a slightly warmer temperature than bone dry whites. There are an impressive amount of wine coolers on the market that allow you to temperature control the environment your favorite wines. If you have room for it, pick one up! They can add a great deal of enjoyment to your wine drinking experience - just be sure that there is an actual barrier separating the red wine and white wine compartments. Simply stacking the reds on the top portions of the cooler in the hopes that the air will be warmer there will could make your reds too cold and your whites too warm. Most reputable coolers have separate temperature controls for both types of wine.

Choose Your Glasses

Prevailing wisdom on the subject of wine glasses advises that it is in everybody's interest to show the wine the proper respect by serving it in a tulip shaped glass with a longer, slender stem. It is recommended that the glass be clear in order to best view the color and body of the wine as it is pored and sipped. However, we are going to take this a bit further and suggest that you have to balance the respect you show the wine with the respect you show the occasion.

As world cultures blend and star chefs inspire us with their innovative, fusion like cuisine, more and more types of meals can be enjoyed with more types of wine. Today, it is not uncommon for a big Australian Grenache to be brought out for a barbeque or a fun and fizzy champagne to accompany fish and chips. There are more styles of wine glasses than ever before, so don't be afraid to make the glass casual if it fits the mood. Tumblers for barbeques, boxes for Asian food and Dixie cups for picnics are all perfectly acceptable!

One thing to keep in mind with whatever glass you choose is to be sure you give the wine space - it's best to fill a glass no more than half way in order to give the aromas some room to come out. Click here for more information on wine glass basics: http://www.savoreachglass.com/articles.php/20

If you are using stemware, be wary of the type of detergent you use to clean them and how you store them. Detergent residue can negatively impact the flavor and aroma of wine - if possible, wash your glasses in hot water with no detergent at all and air dry them. Store them upright so odors in your cabinet are not trapped in the glass.

Decanting

There are a number of reasons to decant your wine, not the least of which is that it's fun and can add style to an event. It can also help to remove sediment in wines, particularly aged wines, and it helps the wine breathe. This allows its aromas to interact with the oxygen in the air and become more noticeable.

Choose a decanter that suits your style. Like wine glasses, decanters come in a wide variety of shapes and sizes, some plain and other wonderfully ornate. We find that decanting is particularly fun for family style events and opt for plain, unimposing decanters that remind us that we should keep our focus on the celebration rather than fanciness. For more formal occasions we opt to keep the bottle at the table!

Breathing

Breathing refers to allowing the wine to come in contact with the oxygen in the air. For some wines, this allows the full aromas and flavors to come to the surface. Keep in mind that too much oxygen can dull the flavors. Giving certain wines an hour or so before drinking them can do wonders to open-up their flavor and aroma.

There are a number of pervasive myths regarding wine breathing that we would like to set straight. The first is that all wine benefits from breathing, which is patently false. Some reds, particularly big Bordeaux, well-made Syrah/Shiraz and Italian Barolos benefit greatly from having some time to open-up. Barring these players, most wines can be drunk immediately, and white wine in particular will not benefit at all from having time to breathe.

The second major myth is that wine can breathe in the bottle. Simply popping the cork will do little to allow it to breathe, since so little of the wine is able to interact with the air. Allow wine to breathe either in a decanter or your glass.

Handling Leftovers

There are three major methods to preserving leftover wine, the first is simply recorking it and putting it in the refrigerator. If possible, poring the leftover wine into a half bottle and then putting in the fridge is ideal, as the fuller the bottle the less oxygenation can occur. Keep in mind that white wine can last a great deal longer (a week even) than red wine (simply recorking red wine and putting it in the fridge may give you two days - three at the most).

The second method is to vacuum pump the wine with a special pump. This sucks out the air in the bottle and seals it for later use. The wine should still be placed in the fridge, but can last for several days in this fashion.

The last method is a variation on the second, which involves filling up the unused portion of the wine bottle with a special gas that prevents oxygen from interacting with the wine. These canisters are easy to use and can be found at most wine merchants.

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by: Tynan Szvetecz

Tynan Szvetecz is an editor for http://www.savoreachglass.com, an international wine directory that is helping explore the spirit of wine for a new generation. Wine hobbyists, sommeliers, merchants and growers have all come together to contribute content to this directory in an effort to make it as informative and easy to use as possible.

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Specialty Gourmet Coffee

Specialty gourmet coffee is a very hot commodity in today's market. The consumption of gourmet coffee has steadily grown with consumers enjoying the more sophisticated tastes of gourmet coffee beans.

Specialty gourmet coffee, sometimes called premium coffee, is exceptional coffee beans grown only in ideal coffee-producing climates. These coffee beans have unique characteristics because of the soil they grow in which produce very distinctive flavors.

Gourmet coffee has a more balanced flavor and richer taste than the standard mass-produced coffee. Gourmet coffee beans go through a rigorous process of certification that is stricter to help keep the quality high.

In the 1974 issue of the "Tea & Coffee Trade Journal", Erna Knutsen first used the term 'specialty coffee' to describe these unique coffee beans that are produced in special microclimates with these distinctive, exceptional flavors.

In 1982 the Specialty Coffee Association of America was created by coffee professionals to help set quality standards for the specialty coffee trade.

Since the 1990's the growing popularity of the coffee houses and specialty gourmet coffee retailers, have made gourmet coffee one of the fastest growing food services markets in the world. In the United States alone, it nets approximately $8.5 billion a year.

Some have compared specialty gourmet coffee to wine. The aromas and flavors have similarities in how the consumer connects with the two beverages. The characteristics of gourmet coffee however, are more even complex than wine. The coffee bean is more dependent on altitudes, climate and soil variation than with the grapes used for wine.

The history and tradition of the specialty coffee grower makes this a very complex beverage. So pour yourself a cup of your favorite specialty gourmet coffee, sit back and enjoy, you deserve it.

Copyright © 2005 Perfect-Coffees.com. All Rights Reserved.

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By Gary Gresham
This article is supplied by http://www.perfectcoffees.com where you can purchase specialty gourmet coffee, tea, cups, mugs, coffee makers, delicious desserts and sugar free desserts online. For a free monthly coffee newsletter with articles like these go to: http://www.perfectcoffees.com/newsletter.html

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Would You Like to Learn How to Bake Bread?

Even if you have never baked bread before, I can just about guarantee that your very first loaf out of the oven will be so mouth-watering that you’ll amaze yourself (not to mention family and friends)!

Up until 1990, I’d never made a single thing that called for yeast. In fact, if a recipe did include yeast, I avoided it LIKE THE PLAGUE! I’ve never been a “Donna Reed” homemaker and I’ve been told that I don’t “cook,” I merely “prepare” things to eat. So, when an unusual gift of a cup of Sourdough Starter came my way, I was at a total loss. However, the friend who shared the starter with me had a delightfully documented family history about the origins of the starter and how her family had “kept it alive” down through seven generations. Who was I to say “Thanks” and then take it home and pour it down the sink?

Luckily, I was acquainted with a diploma’d gourmet cook and I turned to her for help. Sourdough Starter in hand and a recipe that dated back to the mid-1800s, I spent one wonderful Saturday in her kitchen learning the art of making homemade bread. When my first loaf came out of the oven, I stood there in disbelief! (And then, we tore it open and slathered it with butter and ate the WHOLE THING!)

OK, so enough about all this, let’s get on with getting you started. First, this is not a recipe for bread machines. I don’t own one. My only “bread machine” is a large crock mixing bowl, a big wooden spoon, a 31-year-old pastry cloth (a bridal shower gift from my mother), and my two hands. If you are looking for bread machine recipes, then search the Web---you’ll find oodles! I make bread by hand, from scratch, for the relaxation and personal satisfaction it brings me. So beware, you’ll be getting your hands right into the dough! If this isn’t for you, then by all means, pass it by (or give it to a friend who might like to make bread by hand).

Now you are going to need the Sourdough Starter. Please visit http://janktheproofer.com/SourdoughBread/JansDough.htm.

This web page will take you to my easy-to-follow recipes for both the starter and Basic Sourdough Bread---and lots and lots of helpful hints!

I suggest that you print the recipes for both the starter and the bread. You should know up front that it’s going to take about 10 days to “grow” your first batch of starter (I’d love to share a cup of it with you, but technology hasn’t quite mastered the art of sending material objects via cyber-space!). Once you get started, you can email me directly (using the email address found on the recipe pages) if you have any questions. I’ll be happy to hold you hand while you create your first batch of homemade Sourdough Bread!

Oh, one thing, though…better be sure to have a tub of butter handy! You’re not going to be able to resist it…

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by: Jan Kovarik

Jan K., The Proofer is freelance proofreader and copyeditor. Visit http://www.janktheproofer.com for more information about Jan’s services; http://work-at-home.janktheproofer.com for work at home articles and free printables; and for work at home moms, visit Jan’s sister site http://work-at-home.momsbreak.com for articles, free printables, and work at home T-shirts and other fun products.
© Copyright 2004 All rights reserved.
jkproof@bellsouth.net

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The Skinny on Oats, Oatmeal, Vitamins Nutrition for Skin Care and Bath Products

Oats (botanical name Avena sativa)

An oat is a grass that produces a fibrous root and a hollow jointed stem with narrow, flat, pale-green leaves. Oats are native to southern Europe and eastern Asia. They are widely cultivated as a food.

An oat is an edible cereal grain produced by the cereal grass of the same name. They are light colored and have a nutty flavor and a chewy texture.

Usually we think of them as breakfast food but oatmeal has long been known for its skin-soothing properties. Many skin lotions and ointments are formulated with oats for it's skin healing properties.

As a nutritious breakfast food oats provide a healthy addition to your diet in that there is 140 calories per 1/2 cup serving. They also provide 4g of dietary fiber, of which 2g of this is soluble fiber and 2g is insoluble. Insoluble fibers are those that cannot be dissolved in water. And soluble fibers can be dissolved in water. They provide 10% of your daily iron needs. Also of this 1/2 cup serving, there is 26g of carbohydrate and 2.5g of fat, which is considered lowfat.

Three grams of soluble fiber from oatmeal daily, in a diet low in saturated fat and cholesterol, may reduce the risk of heart disease. Besides all this, this nourishing cereal also contains, vitamins, starches, minerals and 5g of protein. Clinical trials have been done, and they have shown that regular consumption of oat bran reduces blood cholesterol levels in just one month. High-fiber diets may also reduce the risk of colon and rectal cancers.

Oats contain the alkaloid, gramine, which has been credited with mild sedative properties.

There are several forms of oats on the market and the following lists the most popular kinds. Whole oats without the hulls are groats.

Rolled: Oat groats that have been steamed then flattened into flakes. Also, known by the more common name of old-fashioned.

Quick-cooking: Oat groats that are cut into several pieces before rolling to shorten the cooking time.

Instant oatmeal: Oat groats that are cut into very small pieces and processed so that they need no cooking, just add boiling water.

Steel-cut: Oat groats that have been cut by steel blades. Often called Irish or Scottish oatmeal.

Oat flour: The finely ground grain.

Oat bran: The ground outer layer of the oat. Used as a hot cooked breakfast cereal and is a good source of fiber.

Other uses for Oats Are in Skin and Bath Products.

Oatmeal is found in many bath products and skin and body products. Oatmeal baths are wonderful for soothing dry, flaking skin, and poison ivy and dermatoses. It alleviates itching from poison oak and chicken pox. It has long been used in facial scrub products and is a very natural product.

Oat straw contains high levels of silicic acid, which makes it an effective treatment for many skin diseases, especially those associated with the nervous system. Try using an external oat-straw preparation to relieve shingles and herpes.

Besides eating them in the form we are most familiar with, the box of oats that we purchase in the supermarket, oat products can be purchased in commercial form as capsules, extracts, and tinctures.

One expert lists the primary functions of oats as: If eaten, a supportive, nurturing tonic for the nervous system, If eaten, it can be used to alleviate digestive problems associated with stress and tension, If applied externally, it can relieve skin diseases especially those with a nervous basis.

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by: Nick A. James

Nick A. James offers informative tips and information on nutrition, health and working from home. His many years of Internet Marketing expertise puts him in unique postion to help others starting a home business. For free newsletter, free reports and amazing info contact him at: http://www.health-goji-juice.com.

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Caffeine -I Bet You Didn't Know This! Health and Nutrition!

What exactly is caffeine? It is a colorless, somewhat bitter substance that is found in coffee, tea, chocolate and cola. It is also in many over- the-counter medicines and in many diet/weight loss supplements. It is a stimulant and it is considered a psychoactive drug. It is the most widely consumed drug in this country. Drugmakers are required by law to list the amount of caffeine in their product, however, food and beverage companies do not have to. The caffeine that is taken out of coffee beans to produce decaffeinated coffee is then sold to drug companies and soft drink manufacturers.

It can be a welcome waker-upper in the morning taken in that morning cup of coffee. It also helps give some a boost to stay awake late in the day. However, the boost isn't necessarily instant as it takes about an hour for the effects of caffeine to make it's way through the bloodstream and into the system. It has benefits and it has side effects. It helps keep us alert. It stimulates the central nervous system. Some say it improves physical and mental performance. It has diuretic activity. Some studies list is as a mood elevator, and a pain reliever. Because of the increased alertness levels of those who consume caffeine, there has been improved performance in activities such as test-taking, driving, flying and problem solving.

There are side effects of caffeine though. Those are insomnia, nervousness, increased tension and anxiety-panic attacks, just from drinking the amount of 300 mg. The amount that causes these side effects vary from individual to individual, however, children seem to have a lower tolerance of it because of their lower body weight. The Food and Drug Administration advises pregnant women to avoid it altogether. The FDA does list it as a "safe food additive", even though pregnant women should avoid it. For those that take it regularly every day, going without it a day can cause withdrawal symptoms such as, headaches, irritability, a lack of energy and of course, sleepiness. These withdrawal symptoms are short lived though.

The following is a chart and the amount of caffeine in products you use and consume daily.

6 ounce cup of coffee - 64mg to 150mg
5 ounce cup of tea- 40mg
12 ounce can of cola- 40mg
hot cocoa - 1 cup 4mg
6 ounce chocolate bar 25mg
2 Excedrin tablets 130mg

Besides weight loss products and stay awake products and energy drinks, caffeine is being tested for pesticide use and it has been laced in women's panty hose for it's constrictive effects that are supposed to shrink thighs. Love it or hate it, caffeine is and always has been a big part of American culture and probably is here to stay.

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by: Nick A. James

Nick A. James offers informative tips and information on nutrition, health and working from home. His many years of Internet Marketing expertise puts him in unique postion to help others starting a home business. For free newsletter, free reports and amazing info contact him at: http://www.health-goji-juice.com.

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What Is That in My Food?

If you drop a bomb, you kill not only your enemies but your friends as well. This is the effect food additives have on humans.

Man has existed for thousands of years, and only started using additives at the start of the industrial revolution, when women were set free. Most animals eat their food when and where it is grown. Not humans. Man, because of his concentrated urban areas, was forced to ship and process his food.

Food additives are any substances added to food which may have some "useful" purpose, such as protection from deterioration or spoilage.

Additives are also used to improve taste, flavor, texture, and appearance to restore nutritive value and to aide in processing and packaging. There are at least 704 additives used in the processing of our food.

According to the Food and Drug Administration, manufacturers have to prove that the additives are necessary.

Additives kill bacteria of all living organisms in the food, so there is no decay. There is nothing to prevent them from harming body enzymes and organs.

Milk is a good example. Calcium chloride is added to canned and evaporated milk. It is also used to melt snow and causes metal parts to disintegrate. Milk substitutes contain an array of acids and gases.

Choose your bread carefully. It takes five times the chemicals to make whole wheat bread than white bread.

Sugar is pumped so full of acids, then boiled several times, which makes it the deadest and most dangerous product on the market. Meat has about 13 different additives, ranging from dyes to acids to buffers.

Then to find out what's in your food-read labels and check with the FDA.

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By Kathy Thompson

Kathy Thompson is a freelance writer/speaker, with 30 years of researching nutrition and fitness. Kathy provides coaching, classes, workshops, articles, reports, columns.

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6 Ways Soy Benefits Your Health

Soy, and most soy-based products, are nutritional powerhouses. Soybeans are the only plant food that has all of the essential amino acids our body requires, making it a complete protein. Soy foods do not have any cholesterol, and most are high in fiber. Soy also has many vitamins, minerals, and phytochemical compounds (like isoflavones) that work together to create numerous health benefits.

Research shows that a daily intake of at least 25 grams of soy protein and 30-50 milligrams of isoflavones can improve and safeguard your health. This is the equivalent of 1-2 servings of soy foods a day. Here is a list of soy's properties and how they can positively affect you.

1. Soy's protein and isoflavones lower LDL (the bad) cholesterol and decrease blood clotting (thrombosis), which reduces the risk of heart attack and stroke.
2. Soy's protein and isoflavones provide antioxidants, reduce artery clogging plaque, improve blood pressure and promote healthy blood vessels, which protects the body from free radical damage, boosts the immune system, and lowers the risk of atherosclerosis (hardening of the arteries), heart disease, and hypertension (high blood pressure).
3. Soy's soluble fiber protects the body from many digestive related cancers, such as colon and rectal cancer. While its isoflavones may protect the body from many hormone-related cancers, like breast, endometrial (uterine) and prostate cancer.
4. Soy's protein enhances the body's ability to retain and better absorb calcium in the bones. While its isoflavones slow bone loss and inhibit bone breakdown, which helps prevent osteoporosis.
5. Soy's isoflavones help the body regulate estrogen when this hormone is declining or fluctuating, which helps alleviate many menopausal and PMS symptoms.
6. Soy's protein and soluble fiber help regulate glucose levels and kidney filtration, which helps control diabetic conditions and kidney disease.

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By Monique N. Gilbert

Monique N. Gilbert, B.Sc. is a Health, Nutrition, Weight-Loss and Lifestyle Coach, Certified Personal Trainer/Fitness Counselor, Freelance Writer and Author of Virtues of Soy: A Practical Health Guide and Cookbook. She has offered guidance in natural health, nutrition, fitness, weight-loss and stress management since 1989. You can contact Monique through her web site at www.MoniqueNGilbert.com

Copyright © 2005. All rights reserved.

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Cookie Baking Tips

Making better cookies is a lot easier if you understand the difference between the average commercial bakery and the home kitchen. These tips will allow you to make better cookies at home whether it be for a special party or your annual Christmas cookie baking session.
There are 4 major things that are done commercially that are overlooked by the average home baker.

Number 1 is that the average home baker does not have a stone oven. Most commercial bakeries have stone shelves and that disperses the heat to the pan in a much more even manner. Obviously, buying a commercial oven for this alone is not feasible for most of us. (I have considered putting a commercial pizza oven in my laundry room but my better half vetoed that idea :-( . Thus I settled for going out and buying an oven stone for our regular electric oven. This serves the same purpose with no loss of space in our laundry room and at a huge savings versus the price of a commercial pizza oven (even the used one I wanted).

The second thing is the thickness and quality of the cookie sheet. The average commercial facility uses a sheet pan or half sheet pan which is probably 2 to 3 times as heavy as the ones used by the average home baker. This like the oven stone disperses the heat much better and makes it much easier for the cookies to bake evenly. I definitely recommend checking out your local restaurant supply house to get some half sheet pans which will definitely be better than the cookie sheet available at your local supermarket or Walmart.

The third item I use when baking cookies is parchment paper. It is much easier to remove the cookies from the paper, your tray doesn't get all cruddy and need to be cleaned between batches and you will have much less burning on the edges.

The fourth thing the average home baker misses is portion control. I have a variety of ice cream type scoops that I use for portion control. This allows each cookie to be the same size and allows them to all bake consistently. When i used a spoon I always ended up with a variety of sizes and the cooking was never quite even.

Hope these tips allow you to make better cookies in your ouse. I know using these tips has improved mine.

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by: Michael Paetzold

Michael Paetzold is the owner of I Love Desserts (http://i-love-desserts.com) your source for all things about desserts.
webmaster@i-love-desserts.com

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Pasadena California Dining

According to the latest U.S Government census the city of Pasadena, California has a population of just under 140,000, however the city boasts in excess of 500 dining establishments.
Pasadena has a wealth of shopping centers, stores, boutiques, movie theaters, art galleries, museums and of course it is the host of the Rose Parade and the Rose Bowl and because it is situated on the edge of the San Fernando Valley, at the start of the San Gabriel Valley and just nine miles north of downtown Los Angeles it draws on a large area population. According to the Pasadena Visitors Bureau the city employes in excess of 100,000 people.
Due to the foregoing the city hosts an inordinantly large number of restaurants, coffee shops, fast food places and specialty restaurants. Whether you are looking for a cheap, mid priced or expensive dining establishment, if you are hankering for central or south American, Chinese, French, Indian, Italian, Japanese, Mexican, Thai food, a hamburger joint, a steak house, indoor dining, outdoor dining or a drive thru, you will find what you are searching for in Pasadena.
Old Town Pasadena is fast becoming one of Los Angeles County's largest attractions. Old Town has several restaurants on every block, many with patio or sidewalk seating where you can take a break from shopping, movie going, visiting art galleries or museums and have a leisurely lunch, dinner or cup of coffee while people watching.
Everywhere you go in Pasadena you will find places eat and have fun. Have some of the best hamburgers in California at Original Tommy's or In-N-Out, have good traditional Mexican food while listening to live music at places like Mijares Mexican Restaurant, have a prime cut of beef at the Parkway Grill or the Beckham Grill, dine while enjoying stand up comics at the Ice House, dine dance and drink at Moose Mcgillicuddy's, have sushi at places like Zono Shushi or have great Italian dishes at any number of fine Italian restaurants. Whatever you are searching for in a restaurant you will find it in Pasadena.
For more information about the city of Pasadena, California and a directory of Pasadena restaurants and restaurant reviews visit Pasadena City Guides And Directories
Permission is given to reprint this article providing credit is given to the author, David G. Hallstrom,Sr., and a link is listed to USA City Directories the owner of this article. Anyone or any company reprinting this article without giving proper credit and the correct link, is doing so without permission and will be subject to legal action.

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By David G. Hallstrom, Sr. is a retired private investigator and is currently the publisher of several internet directories, including USACityDirectories.com a directory of national, state, county and city guides and directories listing local guides, directories, web sites and web pages providing resources, services and information about things to do and places to go.
dh@usacitydirectories.com

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In Search of the Hamdog

Folks, this week’s column is the beginning of a pilgrimage for me...

I mean it, this week’s column is the beginning of a truly personal pilgrimage for me, one of truly deep meaning, one of truly great emotion, and I’m not going to rest until I truly achieve what I‘m about to lay out for y‘all in the next few paragraphs.

Is that not a truly inspiring beginning for a column? Why, truly it is (okay, I‘ll stop). And, with that, let’s get right down to the nitty gritty. Those of you out there who read my stuff know that I love food. I’m a big eater, and I make no bones about it. I don‘t wanna end up being one of those people that croaks one day and no one understands why. In my case, everyone will understand, and that‘s a good thing. They’ll know that it was due to my eating tons of Atomic Fireballs, Nu-Way hot dogs, Breyer’s butter pecan ice cream, Baby Ruths, Sweet Tarts, and other truly great stuff.

Contrast that with a forty-five year old jogger who eats cauliflower and carrots every day, and suddenly collapses while sitting at his desk one morning. Gone, a healthy dead person cut down in the prime of his life. No one understands situations like that, people can’t deal with it, so they‘ll talk about it forever. It’s sad, because no one can understand being both healthy and dead. At least everyone will be at peace when I go shake hands with the Grim Reaper.

With all that having been said, I’ve discovered a new food that I know I‘m going to love. Something that I’ll have to make a special trip to go eat one day. And that something is located at a restaurant in Atlanta called Mulligan’s, and the food item in question is called a “hamdog.” And if y’all are wondering what a “hamdog” is:

It’s a hot dog wrapped with a deep fried beef patty, then covered over with chili, cheese and onions, and served on a hoagie bun. That‘s not all, either, it’s then topped with a fried egg and served with a couple of big handfuls of fries.

Doesn’t it sound great? A true culinary masterpiece, and, what’s more, it has all the major food groups in it. You get your poultry from the fried egg, your beef from the pattie, you get whatever the devil is in the hot dog, you get some essential grains from the hoagie roll, and some very much needed potato vitamins from the freedom fries. A nutritional bonanza if there ever was. Man, I’m salivating just thinking about one, and I’ve got to have it. And, believe it or not, y’all can help me attain my goal of quaffing down a hamdog, and here’s how:

Someone out there who’s reading this has got to have some kind of contact with Chandler Goff, the owner of Mulligan‘s. If one of y’all does, would you please let him know that I’m a big fan, and I’m very willing to make a deal with him regarding his hamdog? If he’ll just invite me up and slip me one, a freebie, then tell him that I’ll devote an entire column to doing a review of it. And not only will I review it for him, I’ll make it sound like the Elvis of foods, because I’m already quite sure that I’ll love a hamdog. I just need a good excuse to fight the traffic in order to go up to Atlanta to get one. So, if I can say that I’m going up there because the hamdog is going to be free and I’m supposed to do a future column about it, then the coast will be clear. The trip’ll be blessed, and I‘ll be on my way to Atlanta with a smile on my face. Life will have true meaning.

Loyal readers, do your duty. Find Chandler Goff for me. Lay a big line of crap on him about how bad I want one of those hamdogs. If one of y’all can pull it off, I swear that I’ll go up there, eat one, and then write a column about it to let y’all know how it was. And what happens if y’all don’t find him for me? Well, if that‘s how this works out, then I’m going to do a future column about why Tiny Tim was a musical genius. I swear it on my BTO CDs. The choice, as they say, is y’alls....

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by: Ed Williams

Ed’s latest book, “Rough As A Cob,“ can be ordered by calling River City Publishing toll-free at: 877-408-7078. He’s also a popular after dinner speaker, and his column runs in a number of Southeastern publications. You can contact him via email at: ed3@ed-williams.com, or through his web site address at: www.ed-williams.com.

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