eHow
July 15, 2011
Civic journalism as a practice is based on the philosophy that journalism should work to affect change in public life. Citizens of democratic countries must have the tools to make sound decisions about public life, and journalism can be seen as the bearer of those tools. Traditional journalism is the reporting of events objectively and without value judgment. These two forms of journalism espouse contradictory philosophies, but they can work in tandem for a responsible press.
Traditional Journalism
The institution of journalism strives for the ideal of objectivity. While true objectivity can never be achieved—people inherently have a point of view and a way of presenting facts—it is the standard journalist's work to achieve fairness and balance. Reporters must take themselves out of the story, presenting the facts without judgment or analysis. From the reporting stage through final editing, news stories are put to rigorous tests of objectivity. Opinion and analysis are relegated to the op-ed page.
Civic Journalism
The Pew Center for Civic Journalism writes that journalism has an obligation to public life “that goes beyond just telling the news or unloading lots of facts.” Civic journalism requires interpretation of facts and making meaning of stories for audiences. This occurs most often on the op-ed pages, where journalists can have voice without coming under fire for subjective reporting. An editor or columnist might interpret last night’s city council meeting or upcoming ballot initiatives so citizens have points of view to take with them to the polls, for instance. Civic journalism also requires that the public have an outlet to participate in the discussion. This is achieved with the comments section online, letters to the editor and face-to-face meetings with journalists. Ultimately, civic journalism helps the public find solutions to problems of public concern by initiating and mediating fruitful discourse.
Ethics of Civic Journalism
Civic journalists are free to express opinions and different viewpoints. They have no obligation to objectivity, but they must act independently. Civic journalists cannot be the mouthpiece of a party, politician or special interest under the guise of responsible journalism; the journalist’s obligation is to the audience. Despite abandoning the notion of objectivity, civic journalists cannot disregard good journalistic practices. Good judgment, fairness, accuracy, balance and truth are vital to a successful civic press. The goal is not to dictate solutions, but create a discussion to facilitate sound public decision-making.
Problems with Civic Journalism
Not all journalists are on board with the civic journalism movement. One concern is that newspapers, most of which are for-profit business ventures, have their economic interests to grapple with first. The stories and opinions that will sell the most papers are what appear more often. Some traditionalists take issue with reporters shaping policy outcomes and “creating” news by intentionally driving citizens to action. Another problem is with public perceptions of news. The public tends to think that the press is arrogant and out of touch, and these feelings are exacerbated when newspapers start telling people what to think or, at the very least, what to think about.
References
Pew Center for Civic Journalism: Doing Civic Journalism
Poynter Institute: The Ethics of Civic Journalism: Independence as the Guide; Bob Steele; August 25, 2002
Poynter Institute: Civic Journalism Embraced, But Cautiously; Bill Mitchell; March 2, 2011
Resources
Kettering Foundation: Politics of Self-Rule: Six Public Practices
Tuesday, August 30, 2011
Foods to Eat Before an Eating Contest
eHow
July 14, 2011
Competitive eating is viewed as absurd entertainment, but it is truly an endurance sport in many ways. Competitive eaters spend months training for an activity that takes a real toll on the body. The nutritional aspect of training for eating contests resembles what a marathoner might do: carbohydrate-loading. Carb-loading gives the muscles stamina by storing readily-accessible energy that last throughout the competition.
Training for Competitive Eating
Competitive eaters have to stay fit to endure such a grueling competition. In addition to a regular fitness routine, competitive eaters have to stretch their stomachs to accommodate the volume of food consumed in a competition. They do this by downing progressively more food each day until they reach a volume comparable to what they’ll eat in competition. This year’s Nathan’s Hot Dog Eating Contest champion, Joey Chestnut, downed 62 hot dogs in 10 minutes. Staying slim gives competitors an advantage -- their stomachs can expand more when they aren’t surrounded with excess fat.
Carbohydrate-Loading
Diet is paramount in the days leading up to competition. Carbohydrates are the best nutrients for storing energy for endurance competitions like eating contests because they are converted to sugar in the bloodstream and then stored in the liver and muscles as glycogen, a prime energy source. To properly carb-load, adjust your carbohydrate intake to account for 50 to 55 percent of your total calories one week before competition, a decrease in percentage for most people. Adjust your protein and fat to account for lost carbs. Keep training at normal levels to deplete glycogen stores, making room for the coming load. Three to four days before the event, increase your carbs to 70 percent of total caloric intake, and decrease fat intake. Scale back on training to save up glycogen, and rest the day before the event. Don’t enter the competition on an empty stomach. Eat a small breakfast high in carbs and low in fiber to stimulate digestion without filling you up.
Carb-Rich Foods
Carbohydrates are plant-based foods, like grains, fruits and vegetables. Dairy is also high in carbohydrates. During training, competitive eaters should try to consumer 15 servings of grains, six servings of fruit, six servings of vegetables and five servings of low-fat dairy. Good grains include bread, rice and pasta. Low fat yogurt, cheese and milk are carb-rich dairy products. Green vegetables, fruits and fruit juices are good, nutrient-dense vegetables, but starchy vegetables like corn, peas, potatoes and dried beans pack a greater carbohydrate punch per serving.
Foods to Avoid
High-fat foods should be avoided before competition. Fat supplies energy to the body, but it is much slower to break down and start fueling muscles than glycogen. It also takes longer to digest than carbohydrates, which can deplete your energy before restoring it. Fiber should also be avoided the day of a contest. Fiber is very filling, and, while it is necessary to eat something the day of a competition, it is not wise to fill up beforehand. Protein is a vital nutrient for most athletes because it builds and repairs muscle. Eating contests require endurance, but competitive eaters do not experience muscle break-down that other athletes do. While protein intake should be maintained during fitness training, it is an insufficient source of energy for the day of a competition.
References
Mayo Clinic: Carbohydrate-Loading Diet
Marathon Guide; Nutrition for the Endurance Athlete; Allegra Burton
Yahoo! Sports: Hot Dog Eating Contest Tips: Stretch Your Stomach; Derrick Williams; June 23, 2011
Original Nathan's Famous Frankfurters; Joey Chestnut Wins Fifth Nathan's Title; July 4, 2011
July 14, 2011
Competitive eating is viewed as absurd entertainment, but it is truly an endurance sport in many ways. Competitive eaters spend months training for an activity that takes a real toll on the body. The nutritional aspect of training for eating contests resembles what a marathoner might do: carbohydrate-loading. Carb-loading gives the muscles stamina by storing readily-accessible energy that last throughout the competition.
Training for Competitive Eating
Competitive eaters have to stay fit to endure such a grueling competition. In addition to a regular fitness routine, competitive eaters have to stretch their stomachs to accommodate the volume of food consumed in a competition. They do this by downing progressively more food each day until they reach a volume comparable to what they’ll eat in competition. This year’s Nathan’s Hot Dog Eating Contest champion, Joey Chestnut, downed 62 hot dogs in 10 minutes. Staying slim gives competitors an advantage -- their stomachs can expand more when they aren’t surrounded with excess fat.
Carbohydrate-Loading
Diet is paramount in the days leading up to competition. Carbohydrates are the best nutrients for storing energy for endurance competitions like eating contests because they are converted to sugar in the bloodstream and then stored in the liver and muscles as glycogen, a prime energy source. To properly carb-load, adjust your carbohydrate intake to account for 50 to 55 percent of your total calories one week before competition, a decrease in percentage for most people. Adjust your protein and fat to account for lost carbs. Keep training at normal levels to deplete glycogen stores, making room for the coming load. Three to four days before the event, increase your carbs to 70 percent of total caloric intake, and decrease fat intake. Scale back on training to save up glycogen, and rest the day before the event. Don’t enter the competition on an empty stomach. Eat a small breakfast high in carbs and low in fiber to stimulate digestion without filling you up.
Carb-Rich Foods
Carbohydrates are plant-based foods, like grains, fruits and vegetables. Dairy is also high in carbohydrates. During training, competitive eaters should try to consumer 15 servings of grains, six servings of fruit, six servings of vegetables and five servings of low-fat dairy. Good grains include bread, rice and pasta. Low fat yogurt, cheese and milk are carb-rich dairy products. Green vegetables, fruits and fruit juices are good, nutrient-dense vegetables, but starchy vegetables like corn, peas, potatoes and dried beans pack a greater carbohydrate punch per serving.
Foods to Avoid
High-fat foods should be avoided before competition. Fat supplies energy to the body, but it is much slower to break down and start fueling muscles than glycogen. It also takes longer to digest than carbohydrates, which can deplete your energy before restoring it. Fiber should also be avoided the day of a contest. Fiber is very filling, and, while it is necessary to eat something the day of a competition, it is not wise to fill up beforehand. Protein is a vital nutrient for most athletes because it builds and repairs muscle. Eating contests require endurance, but competitive eaters do not experience muscle break-down that other athletes do. While protein intake should be maintained during fitness training, it is an insufficient source of energy for the day of a competition.
References
Mayo Clinic: Carbohydrate-Loading Diet
Marathon Guide; Nutrition for the Endurance Athlete; Allegra Burton
Yahoo! Sports: Hot Dog Eating Contest Tips: Stretch Your Stomach; Derrick Williams; June 23, 2011
Original Nathan's Famous Frankfurters; Joey Chestnut Wins Fifth Nathan's Title; July 4, 2011
The Definition of Hawaiian Slack Roping
eHow
July 14, 2011
Hawaiian slacklining, sometimes called "slack roping," is a balance sport akin to tightrope walking, whereby thin nylon webbing is anchored by two points. Unlike a tightrope, which is suspended taut between its anchors, slack rope stretches and bounces, requiring the walker to constantly shift balance. Slacklining is popular in Hawaii, a haven for outdoor sports enthusiasts.
Slacklining
The slack rope or slack line is usually a 1-inch rope of nylon webbing. The elasticity of the material keeps it from tying tautly between two trees, rock walls or other anchor points. Slackliners walk the length of the rope, swaying and bouncing with each step. This constant movement forces a shift of balance on each step to maintain a center of gravity. Most slacklining is done inches or feet from the ground, but extreme slackliners take the sport hundreds, even thousands, of feet in the air.
Tricklining
Slacklining done low to the ground is called lowlining. Some slackliners take advantage of the safety of lowlining by performing tricks, a variation called tricklining. From walking backward to flipping on the line, trickliners work to come up with the most inventive moves while maintaining their balance. Another variation is waterlining, slacklining done above the water. This gives slackliners more freedom to do tricks without the risk of injury from a fall. Yoga slacklining is another form of tricklining. Practitioners take traditional yoga poses to the slackline to challenge their balance and core strength.
Highlining
The most extreme variation on slacklining is highlining, done high over the ground or water. The slack rope is anchored securely to two points and usually reinforced with backup webbing. Most slackliners wear a harness tethered to the line as a safety measure, but some risk serious injury or death by highlining unharnessed.
History of Slacklining
The first record of slacklining was in Yosemite Park in the 1970s. Rock climbers strung chains between two posts at the campgrounds during down time between climbs. Slacklining has really taken off in the last several years thanks to websites like YouTube and social networking sites that allow slackliners to share videos of the sport with large, international audiences. Slacklining is becoming more extreme, as people try to post the most outrageous stunts. The risk involved and the environmental impact the sport can have on the trees used as anchors has caused several college campuses to ban the activity.
References
"Honolulu Advertiser"; Walk This Way: Slacklining Growing in Popularity; Kristen Wyatt; November 2008
Slackline.com: Welcome
Mountain Shrew: What Is Tricklining?
July 14, 2011
Hawaiian slacklining, sometimes called "slack roping," is a balance sport akin to tightrope walking, whereby thin nylon webbing is anchored by two points. Unlike a tightrope, which is suspended taut between its anchors, slack rope stretches and bounces, requiring the walker to constantly shift balance. Slacklining is popular in Hawaii, a haven for outdoor sports enthusiasts.
Slacklining
The slack rope or slack line is usually a 1-inch rope of nylon webbing. The elasticity of the material keeps it from tying tautly between two trees, rock walls or other anchor points. Slackliners walk the length of the rope, swaying and bouncing with each step. This constant movement forces a shift of balance on each step to maintain a center of gravity. Most slacklining is done inches or feet from the ground, but extreme slackliners take the sport hundreds, even thousands, of feet in the air.
Tricklining
Slacklining done low to the ground is called lowlining. Some slackliners take advantage of the safety of lowlining by performing tricks, a variation called tricklining. From walking backward to flipping on the line, trickliners work to come up with the most inventive moves while maintaining their balance. Another variation is waterlining, slacklining done above the water. This gives slackliners more freedom to do tricks without the risk of injury from a fall. Yoga slacklining is another form of tricklining. Practitioners take traditional yoga poses to the slackline to challenge their balance and core strength.
Highlining
The most extreme variation on slacklining is highlining, done high over the ground or water. The slack rope is anchored securely to two points and usually reinforced with backup webbing. Most slackliners wear a harness tethered to the line as a safety measure, but some risk serious injury or death by highlining unharnessed.
History of Slacklining
The first record of slacklining was in Yosemite Park in the 1970s. Rock climbers strung chains between two posts at the campgrounds during down time between climbs. Slacklining has really taken off in the last several years thanks to websites like YouTube and social networking sites that allow slackliners to share videos of the sport with large, international audiences. Slacklining is becoming more extreme, as people try to post the most outrageous stunts. The risk involved and the environmental impact the sport can have on the trees used as anchors has caused several college campuses to ban the activity.
References
"Honolulu Advertiser"; Walk This Way: Slacklining Growing in Popularity; Kristen Wyatt; November 2008
Slackline.com: Welcome
Mountain Shrew: What Is Tricklining?
What Is Semi-Skim Milk?
eHow
July 14, 2011
Milk in the United States in sold in four nutritional varieties: whole, reduced-fat, low-fat and skim, differentiated by percentage of milk fat. Whole milk is full-fat, just as it comes from the cow. Skim milk, low- and reduced-fat have had varying amounts of milk fat skimmed from the surface, reducing fat content. Milk in the United Kingdom follows a similar set of regulations, labeled whole, semi-skimmed and skimmed.
EU Milk Standards
Dairy is regulated by European Union standards in the United Kingdom. The EU sets the guidelines for labeling milk according to the percent of milk fat by volume. Whole milk has nothing added or removed when it comes from the cow. It is pasteurized and homogenized, but no fat is removed. Milk must contain a minimum of 3.5 percent milk fat to be labeled whole. Semi-skimmed milk in the United Kingdom has some of the fat removed, leaving 1.7 percent fat content. Skimmed milk has nearly all of the fat removed, leaving an average of 0.1 percent milk fat. The EU recently added a classification for milk that falls outside of the standard milk fat percentages. Milk with a fat content other than 3.5, 1.7 or 0.1 percent can be labeled with that percentage, but cannot be called skimmed, semi-skimmed or whole. Many manufacturers are producing 1 percent milk as a result.
United States Regulations
The U.S. Food and Drug Administration sets standards for milk labeling based on fat content as well. Whole milk contains 3.5 percent milk fat, reduced-fat milk contains 2 percent milk fat, low-fat milk contains 1 percent milk fat and skim milk, also called non-fat or fat-free, contains no more than 0.2 percent milk fat. Just as semi-skimmed milk in the U.K. is produced, reduced-fat and low-fat milk are semi-skimmed, but they are not labeled as such.
Choosing Semi-Skim
Semi-skimmed milk has about half the fat content of whole milk. It is lower in calories and slightly lower in Vitamin A, a result of removing milk fat. Unlike skimmed milk, which can be watery and flavorless, semi-skimmed milk retains much of the flavor and some of the creaminess of whole milk without the full fat and calories. In the United States, reduced-fat and low-fat milk also contain less fat and fewer calories. Reduced-fat is slightly creamier, resembling whole milk more closely than low-fat, but low-fat is a creamier alternative to skim milk.
Pasteurization and Homogenization
Most milk on the U.K. market and all milk sold in the U.S. is pasteurized. Pasteurization is a process of rapidly heating the milk to high temperatures, killing harmful microorganisms and prolonging shelf life. Most milk in the U.K. and all U.S. milk is also homogenized. This is a process of straining milk at high pressure through very fine holes to break up fat globules and distribute them uniformly through the liquid, producing a smooth product and preventing a cream layer from forming. Milk in the U.S. is also fortified to add and restore nutrients lost in processing, like Vitamins D and A.
References
UK Dairy Council: Varieties of Milk
Dairy Council of California: Types of Milk
July 14, 2011
Milk in the United States in sold in four nutritional varieties: whole, reduced-fat, low-fat and skim, differentiated by percentage of milk fat. Whole milk is full-fat, just as it comes from the cow. Skim milk, low- and reduced-fat have had varying amounts of milk fat skimmed from the surface, reducing fat content. Milk in the United Kingdom follows a similar set of regulations, labeled whole, semi-skimmed and skimmed.
EU Milk Standards
Dairy is regulated by European Union standards in the United Kingdom. The EU sets the guidelines for labeling milk according to the percent of milk fat by volume. Whole milk has nothing added or removed when it comes from the cow. It is pasteurized and homogenized, but no fat is removed. Milk must contain a minimum of 3.5 percent milk fat to be labeled whole. Semi-skimmed milk in the United Kingdom has some of the fat removed, leaving 1.7 percent fat content. Skimmed milk has nearly all of the fat removed, leaving an average of 0.1 percent milk fat. The EU recently added a classification for milk that falls outside of the standard milk fat percentages. Milk with a fat content other than 3.5, 1.7 or 0.1 percent can be labeled with that percentage, but cannot be called skimmed, semi-skimmed or whole. Many manufacturers are producing 1 percent milk as a result.
United States Regulations
The U.S. Food and Drug Administration sets standards for milk labeling based on fat content as well. Whole milk contains 3.5 percent milk fat, reduced-fat milk contains 2 percent milk fat, low-fat milk contains 1 percent milk fat and skim milk, also called non-fat or fat-free, contains no more than 0.2 percent milk fat. Just as semi-skimmed milk in the U.K. is produced, reduced-fat and low-fat milk are semi-skimmed, but they are not labeled as such.
Choosing Semi-Skim
Semi-skimmed milk has about half the fat content of whole milk. It is lower in calories and slightly lower in Vitamin A, a result of removing milk fat. Unlike skimmed milk, which can be watery and flavorless, semi-skimmed milk retains much of the flavor and some of the creaminess of whole milk without the full fat and calories. In the United States, reduced-fat and low-fat milk also contain less fat and fewer calories. Reduced-fat is slightly creamier, resembling whole milk more closely than low-fat, but low-fat is a creamier alternative to skim milk.
Pasteurization and Homogenization
Most milk on the U.K. market and all milk sold in the U.S. is pasteurized. Pasteurization is a process of rapidly heating the milk to high temperatures, killing harmful microorganisms and prolonging shelf life. Most milk in the U.K. and all U.S. milk is also homogenized. This is a process of straining milk at high pressure through very fine holes to break up fat globules and distribute them uniformly through the liquid, producing a smooth product and preventing a cream layer from forming. Milk in the U.S. is also fortified to add and restore nutrients lost in processing, like Vitamins D and A.
References
UK Dairy Council: Varieties of Milk
Dairy Council of California: Types of Milk
How Has Jazz Ballet Developed?
eHow
July 14, 2011
Jazz is a style of dance born out of African and Caribbean traditions and fused with techniques of classical ballet. Jazz, as it is commonly called in America, was the catalyst for musical theatre and other forms of dance, including swing and hip hop. Sometimes called “jazz ballet” in Europe, this truly American style of dance has influenced dance performance the world over.
Origins of Jazz Dance
The roots of jazz in America can be traced back to the arrival of the first slaves in the 1600s. Slaves from various tribal cultures brought to America language, music and dance, all of which were brutally suppressed by the Slave Act of 1740, which prohibited the playing of African drums and dancing. Still, the rhythm and movements of African dance seeped into white American culture, evolving into what we now know as jazz dance.
Minstrelsy and Musical Comedy
In the 19th century, whites began to imitate slave dances in minstrel and vaudeville shows, donning blackface and parodying the slave experience. These performances influenced the beginning of musical comedy in the 20th century. In the 1920s, when the economy was booming and new forms of music like ragtime and Dixieland were emerging, throwbacks to slave dances became commonplace in everyday society, most notably, The Charleston. The Depression Era of the 1930s saw a change in jazz music and the introduction of black jazz musicians like Duke Ellington and Louis Armstrong. This new syncopated rhythm in the music gave rise to swing and Big Band. During this same time, Fred Astaire took musical theatre to the silver screen. His unique style seamlessly blended ballet and jazz into graceful and technical, yet rhythmic, movements.
Cole and Fosse
Jack Cole is known as “the father of American jazz dance.” His style influenced the musical theatre that exists today, first showcased in classics like “West Side Story.” Latin and rock-and-roll music also had enormous influence on jazz dance during this time in the 1950s. Cole’s works inspired the styles of his contemporaries, including Alvin Ailey, Jerome Robbins and Carol Haney. Twenty years later, in the 1970s, Bob Fosse became one of the world’s leading choreographers. His style modernized Broadway with sharp, erotic movements and the ever-famous “jazz hands.”
Modern Forms of Dance
Jazz dance has evolved to influence many modern forms of dance. It gave rise to breakdancing in 1970s New York City and hip hop in the 1990s. Broadway shows and movies that centered around jazz dance brought the modern form of dance to the forefront of American culture. “Flashdance,” “Footloose,” “Fame” and “Dirty Dancing” are cultural icons that gave jazz its biggest audience in history. Styles of dance continually meld and evolve. Modern jazz is a dynamic style, unique to each individual choreographer.
References
University of Houston: Jazz Dance History; Jacqueline Nalett
Bob Boross Freestyle Jazz Dance: Jazz Dance History in America
Vance’s Fantastic Classic Black Dance Theatre: African American Contributions to Theatrical Dance
Resources
PBS: Bob Fosse
July 14, 2011
Jazz is a style of dance born out of African and Caribbean traditions and fused with techniques of classical ballet. Jazz, as it is commonly called in America, was the catalyst for musical theatre and other forms of dance, including swing and hip hop. Sometimes called “jazz ballet” in Europe, this truly American style of dance has influenced dance performance the world over.
Origins of Jazz Dance
The roots of jazz in America can be traced back to the arrival of the first slaves in the 1600s. Slaves from various tribal cultures brought to America language, music and dance, all of which were brutally suppressed by the Slave Act of 1740, which prohibited the playing of African drums and dancing. Still, the rhythm and movements of African dance seeped into white American culture, evolving into what we now know as jazz dance.
Minstrelsy and Musical Comedy
In the 19th century, whites began to imitate slave dances in minstrel and vaudeville shows, donning blackface and parodying the slave experience. These performances influenced the beginning of musical comedy in the 20th century. In the 1920s, when the economy was booming and new forms of music like ragtime and Dixieland were emerging, throwbacks to slave dances became commonplace in everyday society, most notably, The Charleston. The Depression Era of the 1930s saw a change in jazz music and the introduction of black jazz musicians like Duke Ellington and Louis Armstrong. This new syncopated rhythm in the music gave rise to swing and Big Band. During this same time, Fred Astaire took musical theatre to the silver screen. His unique style seamlessly blended ballet and jazz into graceful and technical, yet rhythmic, movements.
Cole and Fosse
Jack Cole is known as “the father of American jazz dance.” His style influenced the musical theatre that exists today, first showcased in classics like “West Side Story.” Latin and rock-and-roll music also had enormous influence on jazz dance during this time in the 1950s. Cole’s works inspired the styles of his contemporaries, including Alvin Ailey, Jerome Robbins and Carol Haney. Twenty years later, in the 1970s, Bob Fosse became one of the world’s leading choreographers. His style modernized Broadway with sharp, erotic movements and the ever-famous “jazz hands.”
Modern Forms of Dance
Jazz dance has evolved to influence many modern forms of dance. It gave rise to breakdancing in 1970s New York City and hip hop in the 1990s. Broadway shows and movies that centered around jazz dance brought the modern form of dance to the forefront of American culture. “Flashdance,” “Footloose,” “Fame” and “Dirty Dancing” are cultural icons that gave jazz its biggest audience in history. Styles of dance continually meld and evolve. Modern jazz is a dynamic style, unique to each individual choreographer.
References
University of Houston: Jazz Dance History; Jacqueline Nalett
Bob Boross Freestyle Jazz Dance: Jazz Dance History in America
Vance’s Fantastic Classic Black Dance Theatre: African American Contributions to Theatrical Dance
Resources
PBS: Bob Fosse
What Is Endorsed Mail?
eHow
July 13, 2011
An endorsed mailing is a technique of sending a sales message under the name of an individual or organization familiar or credible to your target audience. Associating the message with someone or something that the prospective client trusts captures the recipient’s attention and gives the message credibility. Including endorsements on direct mail is a tried and true business strategy.
Benefits of Endorsed Mail
Sales letters often go straight from mailbox to trashcan. Endorsed mail catches the eye of the recipient or gatekeeper to the recipient, and gets the message put into the pile with magazines, bills and personal letters, rather than the garbage. With good design, the brand can be established with this first glance. Even without reading the entire letter, the catalyst for name recognition is secured.
Selecting an Endorser
An endorsement often comes in the form of a testimonial. An established client shares his positive experience with the company in a brief statement, and that experience is shared through direct mail. These are most effective when the endorser is relevant to the target market. He can be local, in the same age cohort or in the same profession as those on your mailing list, to name a few examples. Celebrity endorsements are also common. Using local celebrities like the city’s mayor, business celebrities like the company’s district manager or celebrities like a TV star are ways to capture attention and establish trust.
Procuring the Endorsement
If you are using a client’s statement as your endorsement, you must have her permission to print it. She may be very happy to share her positive experience, but she may be averse. Always have express permission to run the statement, name, photograph and other information before going to the presses. When using a celebrity endorser, confirm all parties are comfortable with the message, product or service. Also confirm that the celebrity’s reputation is one you want associated with your company. You may have to compensate big-name celebrities for their likeness, so be prepared. Industry professionals and local people may be willing to help because it is good for business, or they may offer an exchange of services.
Effective Endorsed Mailings
Business strategists have endless tips for getting consumers to open their mail and respond to their brands. One way is to place your message in an envelope that could be the endorser’s own stationery. Inside, the endorsement should be personal. A cover letter should address the reader: “My experience with XYZ, Inc. was unforgettable. Their services benefit people like you and me.” Another approach is an eye-catching note with a personal message: “Thought you might be interested!” Letters in 9-by-12-inch formats are recommended, and teasers like “Do Not Bend” on the outer envelope work well, but postal codes require that something of value be enclosed to use such messages.
References
Profit Advisors: How to Use Endorsed Mailings to Increase Response to Your Sales Letters; Michael C. Gray; 1998
Publishing Executive: Kiplinger’s VP Sales and Marketing Says Endorsed Mailings Effective…; Hallie Mummert; 2006
July 13, 2011
An endorsed mailing is a technique of sending a sales message under the name of an individual or organization familiar or credible to your target audience. Associating the message with someone or something that the prospective client trusts captures the recipient’s attention and gives the message credibility. Including endorsements on direct mail is a tried and true business strategy.
Benefits of Endorsed Mail
Sales letters often go straight from mailbox to trashcan. Endorsed mail catches the eye of the recipient or gatekeeper to the recipient, and gets the message put into the pile with magazines, bills and personal letters, rather than the garbage. With good design, the brand can be established with this first glance. Even without reading the entire letter, the catalyst for name recognition is secured.
Selecting an Endorser
An endorsement often comes in the form of a testimonial. An established client shares his positive experience with the company in a brief statement, and that experience is shared through direct mail. These are most effective when the endorser is relevant to the target market. He can be local, in the same age cohort or in the same profession as those on your mailing list, to name a few examples. Celebrity endorsements are also common. Using local celebrities like the city’s mayor, business celebrities like the company’s district manager or celebrities like a TV star are ways to capture attention and establish trust.
Procuring the Endorsement
If you are using a client’s statement as your endorsement, you must have her permission to print it. She may be very happy to share her positive experience, but she may be averse. Always have express permission to run the statement, name, photograph and other information before going to the presses. When using a celebrity endorser, confirm all parties are comfortable with the message, product or service. Also confirm that the celebrity’s reputation is one you want associated with your company. You may have to compensate big-name celebrities for their likeness, so be prepared. Industry professionals and local people may be willing to help because it is good for business, or they may offer an exchange of services.
Effective Endorsed Mailings
Business strategists have endless tips for getting consumers to open their mail and respond to their brands. One way is to place your message in an envelope that could be the endorser’s own stationery. Inside, the endorsement should be personal. A cover letter should address the reader: “My experience with XYZ, Inc. was unforgettable. Their services benefit people like you and me.” Another approach is an eye-catching note with a personal message: “Thought you might be interested!” Letters in 9-by-12-inch formats are recommended, and teasers like “Do Not Bend” on the outer envelope work well, but postal codes require that something of value be enclosed to use such messages.
References
Profit Advisors: How to Use Endorsed Mailings to Increase Response to Your Sales Letters; Michael C. Gray; 1998
Publishing Executive: Kiplinger’s VP Sales and Marketing Says Endorsed Mailings Effective…; Hallie Mummert; 2006
How to Make Transitions in a Paragraph
eHow
July 13, 2011
A paragraph represents one complete idea. Paragraphs must flow logically: each follows the one before it and leads the reader to the one that comes after it. It is equally important to construct the paragraphs with smooth, clear transitions between sentences and phrases. These words and phrases are cues to the reader to anticipate what is coming next and how to mentally organize the information given. In sum, the paragraph should be concise and reflect a logical order of ideas.
Step 1
Brainstorm your ideas and put them in logical order. It is easier to make good transitions when all of your thoughts are in order.
Step 2
Use conjunctive adverbs or transitional phrases to modify sentences, relating them to the sentences that come before and after. These usually come at the beginning of the sentence, separated from the phrase with a comma.
Step 3
Use ordinal terms if your paragraph contains a sequence of events or points. Ideas can be ordered chronologically, using terms like “first,” “then,” “next” and “finally.” These terms can also indicate order of emphasis or importance.
Step 4
Use indicators of place in time when appropriate. “Afterward,” currently,” “before,” “meanwhile,” “recently” and “simultaneously” all indicate to the reader an idea’s place in time in relation to other ideas.
Step 5
Give examples to illustrate a point in the paragraph using terms like “for example,” “for instance,” namely” and “specifically.”
Step 6
Compare and contrast ideas in a paragraph with terms like “also,” “likewise,” “similarly,” however,” “nevertheless” and “yet.”
Step 7
Show cause and effect between two sentences by using terms like “consequently,” “hence” and “therefore.”
Step 8
Give additional support for your idea with terms like “additionally,” “furthermore” and “moreover.”
Step 9
Indicate to the reader that the thought is complete and the paragraph is ending with phrases like “finally,” “in conclusion,” “on the whole” and “in sum.”
References
University of California-Santa Barbara: Paragraph Transitions
University of North Carolina: Transitions
Resources
Purdue Online Writing Lab: Writing Transitions
July 13, 2011
A paragraph represents one complete idea. Paragraphs must flow logically: each follows the one before it and leads the reader to the one that comes after it. It is equally important to construct the paragraphs with smooth, clear transitions between sentences and phrases. These words and phrases are cues to the reader to anticipate what is coming next and how to mentally organize the information given. In sum, the paragraph should be concise and reflect a logical order of ideas.
Step 1
Brainstorm your ideas and put them in logical order. It is easier to make good transitions when all of your thoughts are in order.
Step 2
Use conjunctive adverbs or transitional phrases to modify sentences, relating them to the sentences that come before and after. These usually come at the beginning of the sentence, separated from the phrase with a comma.
Step 3
Use ordinal terms if your paragraph contains a sequence of events or points. Ideas can be ordered chronologically, using terms like “first,” “then,” “next” and “finally.” These terms can also indicate order of emphasis or importance.
Step 4
Use indicators of place in time when appropriate. “Afterward,” currently,” “before,” “meanwhile,” “recently” and “simultaneously” all indicate to the reader an idea’s place in time in relation to other ideas.
Step 5
Give examples to illustrate a point in the paragraph using terms like “for example,” “for instance,” namely” and “specifically.”
Step 6
Compare and contrast ideas in a paragraph with terms like “also,” “likewise,” “similarly,” however,” “nevertheless” and “yet.”
Step 7
Show cause and effect between two sentences by using terms like “consequently,” “hence” and “therefore.”
Step 8
Give additional support for your idea with terms like “additionally,” “furthermore” and “moreover.”
Step 9
Indicate to the reader that the thought is complete and the paragraph is ending with phrases like “finally,” “in conclusion,” “on the whole” and “in sum.”
References
University of California-Santa Barbara: Paragraph Transitions
University of North Carolina: Transitions
Resources
Purdue Online Writing Lab: Writing Transitions
How Do I Dry Out a Horseshoe Crab?
eHow
July 13, 2011
Finding a horseshoe crab shell on the beach is like finding buried treasure. These large, ancient creatures are fascinating to look at, and their shells make impressive souvenirs. More closely related to spiders and scorpions than crabs, horseshoe crabs have remained virtually unchanged for 350 million years. You can find them all along the Atlantic coast, from Maine to the Yucatan Peninsula. Unlike seashells and sand dollars, horseshoe crab shells must be cleaned and preserved properly to make good souvenirs. Always check local laws about removing wildlife from the beach.
Things You'll Need
Choose your shell carefully. Never take a live horseshoe crab from the beach. Like all sea creatures, horseshoe crabs are an important part of the ecosystem. Disturbing their life cycle and habitat is harmful to the environment and, in many places, illegal. Horseshoe crabs molt their shells as they grow, so try to find a vacant shell to take home.
Step 2
Remove any tissue left inside the shell. The tissue cannot be preserved and will decompose quickly, giving off an unpleasant odor. Soak the body in enough rubbing alcohol to cover it for 48 hours. Lay the body in the sun, shell-side down, to dry. Remove the tissue. The tail can be preserved.
Step 3
Flush the shell thoroughly with water to remove all remaining tissue.
Step 4
Soak the shell in a solution of bleach and water in a large bucket, using ½ cup of bleach per 3 gallons of water. Soak for 20 to 30 minutes to sterilize the shell and remove any odor.
Step 5
Rinse the shell thoroughly, inside and out, to remove any residual bleach and sand.
Step 6
Lay the shell in the sun to dry completely.
Step 7
Spray both sides of the shell and the tail with a spray can of lacquer to strengthen the shell. Let it dry completely, about 10 minutes. Add a second coat if desired.
References
U.S. Fish & Wildlife Service: The Horseshoe Crab
Horseshoe Crabs: Horseshoe Crab Shell Preservation
July 13, 2011
Finding a horseshoe crab shell on the beach is like finding buried treasure. These large, ancient creatures are fascinating to look at, and their shells make impressive souvenirs. More closely related to spiders and scorpions than crabs, horseshoe crabs have remained virtually unchanged for 350 million years. You can find them all along the Atlantic coast, from Maine to the Yucatan Peninsula. Unlike seashells and sand dollars, horseshoe crab shells must be cleaned and preserved properly to make good souvenirs. Always check local laws about removing wildlife from the beach.
Things You'll Need
- Large bucket
- Rubbing alcohol
- 3 gallons water
- ½ cup bleach
- Spray-on lacquer
Choose your shell carefully. Never take a live horseshoe crab from the beach. Like all sea creatures, horseshoe crabs are an important part of the ecosystem. Disturbing their life cycle and habitat is harmful to the environment and, in many places, illegal. Horseshoe crabs molt their shells as they grow, so try to find a vacant shell to take home.
Step 2
Remove any tissue left inside the shell. The tissue cannot be preserved and will decompose quickly, giving off an unpleasant odor. Soak the body in enough rubbing alcohol to cover it for 48 hours. Lay the body in the sun, shell-side down, to dry. Remove the tissue. The tail can be preserved.
Step 3
Flush the shell thoroughly with water to remove all remaining tissue.
Step 4
Soak the shell in a solution of bleach and water in a large bucket, using ½ cup of bleach per 3 gallons of water. Soak for 20 to 30 minutes to sterilize the shell and remove any odor.
Step 5
Rinse the shell thoroughly, inside and out, to remove any residual bleach and sand.
Step 6
Lay the shell in the sun to dry completely.
Step 7
Spray both sides of the shell and the tail with a spray can of lacquer to strengthen the shell. Let it dry completely, about 10 minutes. Add a second coat if desired.
References
U.S. Fish & Wildlife Service: The Horseshoe Crab
Horseshoe Crabs: Horseshoe Crab Shell Preservation
Monday, August 22, 2011
What Is Hard Stabilization?
eHow
July 13, 2011
Hard stabilization includes various man-made measures to prevent shoreline erosion. Shorelines are constantly changing as waves and wind erode rock and deposit sediment on a continual basis, and this movement brings water closer inland and weakens structural foundations. Two methods of shoreline protection are soft stabilization, the process of adding back natural materials to combat effects of erosion, and hard stabilization, building permanent structures like groins, jetties, breakwaters and seawalls to support shoreline structures.
Stabilizing Sediment
Two methods of hard stabilization are used to stabilize sediment: groins and jetties. They are built at right angles to interrupt the flow of sand along the beach, confining it to its designated area. Groins, built perpendicular to the beach, are thin walls extending out into the ocean. As the force of the waves push sand along the beach, it piles up along the barrier of the groins. When enough sand builds up to leak around the groin, the shoreline stabilizes in that area, but at the expense of beaches down the coast. Jetties, like groins, are built perpendicular to the beach. They are placed in pairs at harbor entrances to prevent sand from seeping into the harbor. Jetties protect the harbor’s depth for ship safety, but do little to protect the coastline. Sand builds up, unable to spill over the long structures, and continues to erode down the coast.
Interrupting Waves
Two other methods are used to interrupt the force of waves: seawalls and breakwaters. They are built parallel to the coast to deflect the force of the waves from the beach and coastal structures. Breakwaters are long, thin walls built out at sea parallel to the coast. Like jetties, breakwaters are built to protect harbors from crashing waves. This protects ships, but they also impede the flow of sand down the beach. Sand fills up the space between the breakwater and the shoreline, making the harbor too shallow for ships. Seawalls are built parallel to the coast to protect beach structures. Seawalls need regular maintenance as the force of waves erodes them as it does the beach on either side of the walls. Waves also erode the beach in front of the wall and underneath it, risking collapse.
Problems with Hard Stabilization
Hard stabilization is considered permanent because the structures stay in place for years. In some respects, though, they are quick fixes and can damage the surrounding beach. While these structures protect buildings, harbors and other coastal infrastructure, they destroy the recreational beach by deflecting erosion to the remaining sand. This has dire consequences on the ecosystem as it threatens habitats and nesting grounds. Aside from being aesthetically unpleasant, hard stabilization structures are also very costly to initially build and to continually maintain.
Compared to Soft Stabilization
Adding sand, building dunes and planting vegetation to anchor sediment are all methods of soft stabilization to combat erosion. These methods widen the beach and temporarily protect structures while protecting the aesthetic integrity of the coast and its recreational value. Soft stabilization also has disadvantages. It is costly to maintain and must be replenished regularly. Erosion elsewhere diminishes the sand supply needed for these projects. Transplanting non-native sand can also have adverse effects on marine life.
References
El Camino College: Beaches and Hard Stabilization; T. James Noyes
University of Puerto Rico-Mayaguez: Living with the Puerto Rico Shore
Tulane University: Coastal Zones; Stephen A. Nelson
July 13, 2011
Hard stabilization includes various man-made measures to prevent shoreline erosion. Shorelines are constantly changing as waves and wind erode rock and deposit sediment on a continual basis, and this movement brings water closer inland and weakens structural foundations. Two methods of shoreline protection are soft stabilization, the process of adding back natural materials to combat effects of erosion, and hard stabilization, building permanent structures like groins, jetties, breakwaters and seawalls to support shoreline structures.
Stabilizing Sediment
Two methods of hard stabilization are used to stabilize sediment: groins and jetties. They are built at right angles to interrupt the flow of sand along the beach, confining it to its designated area. Groins, built perpendicular to the beach, are thin walls extending out into the ocean. As the force of the waves push sand along the beach, it piles up along the barrier of the groins. When enough sand builds up to leak around the groin, the shoreline stabilizes in that area, but at the expense of beaches down the coast. Jetties, like groins, are built perpendicular to the beach. They are placed in pairs at harbor entrances to prevent sand from seeping into the harbor. Jetties protect the harbor’s depth for ship safety, but do little to protect the coastline. Sand builds up, unable to spill over the long structures, and continues to erode down the coast.
Interrupting Waves
Two other methods are used to interrupt the force of waves: seawalls and breakwaters. They are built parallel to the coast to deflect the force of the waves from the beach and coastal structures. Breakwaters are long, thin walls built out at sea parallel to the coast. Like jetties, breakwaters are built to protect harbors from crashing waves. This protects ships, but they also impede the flow of sand down the beach. Sand fills up the space between the breakwater and the shoreline, making the harbor too shallow for ships. Seawalls are built parallel to the coast to protect beach structures. Seawalls need regular maintenance as the force of waves erodes them as it does the beach on either side of the walls. Waves also erode the beach in front of the wall and underneath it, risking collapse.
Problems with Hard Stabilization
Hard stabilization is considered permanent because the structures stay in place for years. In some respects, though, they are quick fixes and can damage the surrounding beach. While these structures protect buildings, harbors and other coastal infrastructure, they destroy the recreational beach by deflecting erosion to the remaining sand. This has dire consequences on the ecosystem as it threatens habitats and nesting grounds. Aside from being aesthetically unpleasant, hard stabilization structures are also very costly to initially build and to continually maintain.
Compared to Soft Stabilization
Adding sand, building dunes and planting vegetation to anchor sediment are all methods of soft stabilization to combat erosion. These methods widen the beach and temporarily protect structures while protecting the aesthetic integrity of the coast and its recreational value. Soft stabilization also has disadvantages. It is costly to maintain and must be replenished regularly. Erosion elsewhere diminishes the sand supply needed for these projects. Transplanting non-native sand can also have adverse effects on marine life.
References
El Camino College: Beaches and Hard Stabilization; T. James Noyes
University of Puerto Rico-Mayaguez: Living with the Puerto Rico Shore
Tulane University: Coastal Zones; Stephen A. Nelson
What Is Poetic Form?
eHow
July 12, 2011
Poetic form refers to the myriad "rules" for constructing a poem. Meter, rhythm, rhyme scheme and poetic structures are all elements of poetic form. Form is what distinguishes poetry from prose. Even free verse, which eschews poetic formalities, is written with poetic form. Poetic forms or structures result from combining several rules of poetic form.
Meter
Meter refers to the rhythmic pattern of a line or verse. Meter is made of a sequence of feet, or syllable types. Meter signifies how to stress each foot. In iambic pentameter, a meter common in Western poetry, every other syllable is stressed. The rhythm pattern is as follows: DUM-da-DUM-da-DUM. Other types of meter are trochaic, anapestic, dactylic, spondaic, pyrrhic and pyrrhic-spondee. Not all poetry follows set meter. Variations exist, but remain recognized poetic forms, such as substitution, elision, truncation and courtesy accent.
Lines and Stanzas
A line is a unit that dictates how a poem is divided, much like sentences and clauses in prose. A collection of lines is a stanza. Lines can be determined by rhythm or syllable count. Lines are composed of feet. A one-foot line is a monometer, two feet make a dimeter, and so on. Stanzas, built of lines, are also elements of poetic form. Two lines make a couplet and three make a triplet, which rhymes, or a tercet, which may or may not rhyme. Four lines is a quatrain, six is sestet and eight is an octave.
Rhyme and Rhyme Scheme
Rhyme refers to similar-sounding words, and rhyme scheme is the construction of a rhyming pattern. Rhyme is pleasant to the ear, but many poets eschew perfect rhymes. Other forms of rhyme are slant rhyme, alliteration, consonance, assonance and onomatopoeia. Limerick, couplet, rhyme royal, sonnet, Rondelet and triplet are just a few of the many examples of common rhyme schemes.
Poetic Forms and Kinds
All of these structures and more constitute various poetic forms. The form of a Shakespearian sonnet, also called Elizabethan or English sonnet, is constructed of eight lines of iambic pentameter followed by one iambic hexameter, and the rhyme scheme “abab bcbc c.” Other poetic forms are blank verse, heroic couplet, ballad stanza, free verse, haiku, sestina and sonnet. Poetic kinds are distinct from poetic forms. They refer to tone and content. Elegy, satire and ode are all examples of poetic kinds.
References
Florida State University: Some Basics of Poetic Form; Meegan Kennedy
Poets.org: Poetic Forms and Techniques
University of Northern Iowa: Tercet
July 12, 2011
Poetic form refers to the myriad "rules" for constructing a poem. Meter, rhythm, rhyme scheme and poetic structures are all elements of poetic form. Form is what distinguishes poetry from prose. Even free verse, which eschews poetic formalities, is written with poetic form. Poetic forms or structures result from combining several rules of poetic form.
Meter
Meter refers to the rhythmic pattern of a line or verse. Meter is made of a sequence of feet, or syllable types. Meter signifies how to stress each foot. In iambic pentameter, a meter common in Western poetry, every other syllable is stressed. The rhythm pattern is as follows: DUM-da-DUM-da-DUM. Other types of meter are trochaic, anapestic, dactylic, spondaic, pyrrhic and pyrrhic-spondee. Not all poetry follows set meter. Variations exist, but remain recognized poetic forms, such as substitution, elision, truncation and courtesy accent.
Lines and Stanzas
A line is a unit that dictates how a poem is divided, much like sentences and clauses in prose. A collection of lines is a stanza. Lines can be determined by rhythm or syllable count. Lines are composed of feet. A one-foot line is a monometer, two feet make a dimeter, and so on. Stanzas, built of lines, are also elements of poetic form. Two lines make a couplet and three make a triplet, which rhymes, or a tercet, which may or may not rhyme. Four lines is a quatrain, six is sestet and eight is an octave.
Rhyme and Rhyme Scheme
Rhyme refers to similar-sounding words, and rhyme scheme is the construction of a rhyming pattern. Rhyme is pleasant to the ear, but many poets eschew perfect rhymes. Other forms of rhyme are slant rhyme, alliteration, consonance, assonance and onomatopoeia. Limerick, couplet, rhyme royal, sonnet, Rondelet and triplet are just a few of the many examples of common rhyme schemes.
Poetic Forms and Kinds
All of these structures and more constitute various poetic forms. The form of a Shakespearian sonnet, also called Elizabethan or English sonnet, is constructed of eight lines of iambic pentameter followed by one iambic hexameter, and the rhyme scheme “abab bcbc c.” Other poetic forms are blank verse, heroic couplet, ballad stanza, free verse, haiku, sestina and sonnet. Poetic kinds are distinct from poetic forms. They refer to tone and content. Elegy, satire and ode are all examples of poetic kinds.
References
Florida State University: Some Basics of Poetic Form; Meegan Kennedy
Poets.org: Poetic Forms and Techniques
University of Northern Iowa: Tercet
Etiquette for Addressing a Casual Invitation
Local.com
July 12, 2011
The outer address on an invitation is more than directions for the postman. The address signifies to the recipient the formality of the event and precisely who is invited. A properly-addressed invitation also showcases polite etiquette, a skill that is still valued in an age of text messages and emails. A paper invitation, no matter how casual, sends the message that an event and its guests are important to the host.
Naming the Recipients
You may have learned to address an envelope in grade school, but the ins and outs of address etiquette are more complicated than you might have imagined. Only the people listed on the envelope are invited. While many people fail to heed this signal, you want to get it right on your end. If the party is for adults only, list only the adults: “Jim and Lisa Smith.” If the kids are invited, address the invitation to “The Smith Family” or “The Smiths.” (Never use an apostrophe to pluralize a name.) Be specific in the address to avoid any unexpected guests.
Ordering the Names
If a husband and wife share the same last name, either can be listed first. Married couples with different last names can be listed together on one line or one above the other, with either name first. Unmarried couples should be listed on separate lines. If you are unsure of the couple’s marital status, list them on separate lines.
Using Honorifics
On very casual invitations, particularly if you know the recipients well, no honorifics are necessary. “Dr. Smith” shows respect and acknowledgement of his title, but it also signifies a more formal event. Likewise, “Mr. and Mrs. Smith” are polite, but indicate a different type of event than what you may be planning. An exception may be made for older people or your superiors at work. Your best bet is to address the envelope as you would address the recipient in casual conversation, whether that’s “Mrs. Smith” or “Lisa.”
Style
Your choice of design and style can hold meaning, as well. A handwritten envelope is more casual than one that is typed or penned in calligraphy. Using your own handwriting also shows that you took care and time to address the invitation personally.
References
Advanced Etiquette: Party Invitations
Emily Post: Forms of Address
July 12, 2011
The outer address on an invitation is more than directions for the postman. The address signifies to the recipient the formality of the event and precisely who is invited. A properly-addressed invitation also showcases polite etiquette, a skill that is still valued in an age of text messages and emails. A paper invitation, no matter how casual, sends the message that an event and its guests are important to the host.
Naming the Recipients
You may have learned to address an envelope in grade school, but the ins and outs of address etiquette are more complicated than you might have imagined. Only the people listed on the envelope are invited. While many people fail to heed this signal, you want to get it right on your end. If the party is for adults only, list only the adults: “Jim and Lisa Smith.” If the kids are invited, address the invitation to “The Smith Family” or “The Smiths.” (Never use an apostrophe to pluralize a name.) Be specific in the address to avoid any unexpected guests.
Ordering the Names
If a husband and wife share the same last name, either can be listed first. Married couples with different last names can be listed together on one line or one above the other, with either name first. Unmarried couples should be listed on separate lines. If you are unsure of the couple’s marital status, list them on separate lines.
Using Honorifics
On very casual invitations, particularly if you know the recipients well, no honorifics are necessary. “Dr. Smith” shows respect and acknowledgement of his title, but it also signifies a more formal event. Likewise, “Mr. and Mrs. Smith” are polite, but indicate a different type of event than what you may be planning. An exception may be made for older people or your superiors at work. Your best bet is to address the envelope as you would address the recipient in casual conversation, whether that’s “Mrs. Smith” or “Lisa.”
Style
Your choice of design and style can hold meaning, as well. A handwritten envelope is more casual than one that is typed or penned in calligraphy. Using your own handwriting also shows that you took care and time to address the invitation personally.
References
Advanced Etiquette: Party Invitations
Emily Post: Forms of Address
What Is a Glassine Bag?
eHow
July 12, 2011
Glassine is a thin, smooth paper that is air-, water- and grease-resistant. It is usually translucent, resembling wax paper, and dyes can be added to color it or make it opaque. Glassine paper is used to make bags or envelopes for crafts and gift wrap and to preserve stamps and other paper artifacts.
How Glassine Is Made
Glassine paper is made by a process called supercalendering. The paper is first pressed and dried. At the end of the production line is a series of rollers that flatten the fibers so they all face the same direction. The calendaring process is repeated several times, giving the paper its smooth, glossy finish.
Glassine vs. Cellophane
Similar to glassine, cellophane is a clear, brittle paper used for food packaging and crafts. It is transparent and resistant to water and air. While glassine is made with pulverized paper pulp fibers, cellophane is made from cellulose. The cellulose is processed through a series of chemical baths to make it clear, coagulated and plasticized.
Glassine Crafts
Glassine bags can be used to hold candies, baked goods and small food items. They are often used for wedding and party favors. A sheet of glassine paper is sometimes used to stylize wedding invitations. Because it is grease-resistant, glassine can be used to package soaps and potpourri. Glassine can be printed with logos or messages and decorated as paper would be.
Glassine for Preservation
Glassine is often used to preserve paper artifacts. It is not recommended for preserving photographs because of the risk of acid transfer over time, which damages photos. It is useful for storing stamps, trading cards, small paintings or prints and other documents.
References
Innovateus: What Is Glassine Paper?
McGraw Hill Access Science: Cellophane
July 12, 2011
Glassine is a thin, smooth paper that is air-, water- and grease-resistant. It is usually translucent, resembling wax paper, and dyes can be added to color it or make it opaque. Glassine paper is used to make bags or envelopes for crafts and gift wrap and to preserve stamps and other paper artifacts.
How Glassine Is Made
Glassine paper is made by a process called supercalendering. The paper is first pressed and dried. At the end of the production line is a series of rollers that flatten the fibers so they all face the same direction. The calendaring process is repeated several times, giving the paper its smooth, glossy finish.
Glassine vs. Cellophane
Similar to glassine, cellophane is a clear, brittle paper used for food packaging and crafts. It is transparent and resistant to water and air. While glassine is made with pulverized paper pulp fibers, cellophane is made from cellulose. The cellulose is processed through a series of chemical baths to make it clear, coagulated and plasticized.
Glassine Crafts
Glassine bags can be used to hold candies, baked goods and small food items. They are often used for wedding and party favors. A sheet of glassine paper is sometimes used to stylize wedding invitations. Because it is grease-resistant, glassine can be used to package soaps and potpourri. Glassine can be printed with logos or messages and decorated as paper would be.
Glassine for Preservation
Glassine is often used to preserve paper artifacts. It is not recommended for preserving photographs because of the risk of acid transfer over time, which damages photos. It is useful for storing stamps, trading cards, small paintings or prints and other documents.
References
Innovateus: What Is Glassine Paper?
McGraw Hill Access Science: Cellophane
Wednesday, August 17, 2011
How to Get Kimchi to Ferment
eHow
July 12, 2011
Fermentation is a method of food preservation that breaks down carbohydrates to create lactic acid. Kimchi is a traditional Korean dish made of fermented cabbage or cucumbers and other vegetables and flavorings. Salt and liquid are the only elements necessary for fermentation. Fermentation does not require cooking, so the nutrients in the vegetables are preserved, making kimchi a nutritious condiment. The fermentation process begins within a few days, and can preserve food for several weeks.
Things You'll Need
Prepare the Kimchi
Step 1
Cut the cabbage into quarters, keeping each quarter intact with leaves attached to the core.
Step 2
Dissolve 1 cup salt in 1/2 gallon water. Soak the cabbage in the saltwater for 3 to 4 hours.
Step 3
Pulse garlic, ginger and fish sauce in a food processor until finely minced.
Step 4
Combine mustard greens, radish, green onions, garlic mixture, chili powder, 1 tbsp. salt and sugar (optional) in a large bowl. Toss gently until thoroughly mixed.
Step 5
Drain cabbage and rinse thoroughly. Squeeze out as much water as possible.
Step 6
Stuff mustard green and radish mixture between the leaves. Start from the outside with the largest leaf and work your way in. Do not overstuff. Wrap one large leaf tightly around each stuffed cabbage quarter.
The Fermentation Process
Step 1
Put the stuffed cabbage into the jar or divide among jars. The salt will draw the water out of the cabbage, so no additional liquid is needed. Press down to release any air bubbles. Seal.
Step 2
Let sit for two to three days in a cool place. Fermentation begins after a few days, and becomes stronger over time.
Step 3
Taste the kimchi periodically until it is ripe enough for your liking. Fermentation continues over several weeks.
Tips
Refrigerate fermented kimchi after opening.
Fermented kimchi can be eaten straight from the jar for up to three weeks.
After about four weeks it is too fermented to eat alone, but it still good for mixing into recipes like dumplings and fried rice.
Warnings
Korean chili powder is very spicy. If mixing with your hands, wear gloves to avoid skin burns.
References
Epicurious: Traditional Napa Cabbage Kimchi; Cecilia Hae-Jin Lee; 2005
Wild Fermentation: Vegetable Fermentation Further Simplified
July 12, 2011
Fermentation is a method of food preservation that breaks down carbohydrates to create lactic acid. Kimchi is a traditional Korean dish made of fermented cabbage or cucumbers and other vegetables and flavorings. Salt and liquid are the only elements necessary for fermentation. Fermentation does not require cooking, so the nutrients in the vegetables are preserved, making kimchi a nutritious condiment. The fermentation process begins within a few days, and can preserve food for several weeks.
Things You'll Need
- Large bowl
- Food processor
- 1-gallon jar or four 1-quart jars
- 1 cup plus 1 tbsp. kosher salt
- water
- 2 head Napa cabbage
- 1 bulb garlic, cloves peeled
- 1 2-inch piece ginger root
- 1/4 cup fish sauce
- 2 bunches mustard greens, leaves roughly chopped
- 1 Asian radish, peeled and grated
- 1 bunch green onions, cut in 1-inch pieces
- 1/2 cup Korean chili powder
- 1 tsp. sugar (optional)
Prepare the Kimchi
Step 1
Cut the cabbage into quarters, keeping each quarter intact with leaves attached to the core.
Step 2
Dissolve 1 cup salt in 1/2 gallon water. Soak the cabbage in the saltwater for 3 to 4 hours.
Step 3
Pulse garlic, ginger and fish sauce in a food processor until finely minced.
Step 4
Combine mustard greens, radish, green onions, garlic mixture, chili powder, 1 tbsp. salt and sugar (optional) in a large bowl. Toss gently until thoroughly mixed.
Step 5
Drain cabbage and rinse thoroughly. Squeeze out as much water as possible.
Step 6
Stuff mustard green and radish mixture between the leaves. Start from the outside with the largest leaf and work your way in. Do not overstuff. Wrap one large leaf tightly around each stuffed cabbage quarter.
The Fermentation Process
Step 1
Put the stuffed cabbage into the jar or divide among jars. The salt will draw the water out of the cabbage, so no additional liquid is needed. Press down to release any air bubbles. Seal.
Step 2
Let sit for two to three days in a cool place. Fermentation begins after a few days, and becomes stronger over time.
Step 3
Taste the kimchi periodically until it is ripe enough for your liking. Fermentation continues over several weeks.
Tips
Refrigerate fermented kimchi after opening.
Fermented kimchi can be eaten straight from the jar for up to three weeks.
After about four weeks it is too fermented to eat alone, but it still good for mixing into recipes like dumplings and fried rice.
Warnings
Korean chili powder is very spicy. If mixing with your hands, wear gloves to avoid skin burns.
References
Epicurious: Traditional Napa Cabbage Kimchi; Cecilia Hae-Jin Lee; 2005
Wild Fermentation: Vegetable Fermentation Further Simplified
Etiquette of Throwing an Anniversary Party
Local.com
July 12, 2011
An anniversary party is a way to honor loved ones whose marriage has stood the test of time. Children, family and close friends of the couple can host, or the couple themselves can throw their own bash. Following the rules of etiquette makes for smooth planning, happy guests and a party that shows the couple of honor how inspirational and cherished their marriage is to the people they love.
Traditions
Anniversary parties are traditionally held for big milestones, like the 10th, 25th and 50th anniversaries, but any anniversary is cause for celebration. If you are celebrating a milestone year, there are many traditions to draw upon. Each anniversary year is associated with a traditional gift and flower. The 25th is denoted with silver and iris, for instance, and the 50th with gold and yellow roses or violets. Honor these traditions by decorating in the appropriate color scheme and floral arrangements. If you have access to them, bring in elements of the wedding as well. Mimic the wedding cake flavor, the wine that was served and the first dance song to take the couple back to their special day.
Invitations
Invitations should be sent three to six weeks in advance. If many guests are traveling for the event, or if it coincides with a holiday, allow more time. The invitation should match the formality of the event. For a backyard barbecue, a hand-written or store-bought invitation is fine. For cocktails and dancing, a professionally engraved card is more appropriate. Include the necessary information: date, time, location and RSVP. You can indicate attire as well, to be sure no one feels out of place on the day of. If the party is for adults only, it is best to address the envelope clearly to “Mr. and Mrs. Jones.” This indicates that only those listed are invited, but you may have to clarify when guests RSVP.
Gifts
Anniversary parties are not typically gift-giving affairs. An insert in the invitation that reads, “No gifts please” should clear this up, but some guests may bring gifts anyway. If this happens, assure them that you will pass them on to the couple, but do not have them open the gifts during the party. It is never appropriate to request gifts.
Surprise Parties
Surprise parties are popular ways to celebrate anniversaries, but they require a bit of extra planning. The invitation must make it clear that the party is a surprise. You wouldn’t want someone gushing to the couple how excited they are for the big event. When guests RSVP, stress the need for them to arrive early so they don’t run into the guests of honor. It is wise to throw this sort of party at a restaurant or event hall. Parking, catering and bar service provided by the venue will reduce the headaches of party-planning.
References
1-800-Flowers: Emily Post Institute: Anniversary Party Etiquette
Emily Post: Party Etiquette Tips for Hosts and Guests
Emily Post: Invitation Timing
Quick and Dirty Tips: Modern Manners Guy: What is Proper Surprise Party Etiquette?
July 12, 2011
An anniversary party is a way to honor loved ones whose marriage has stood the test of time. Children, family and close friends of the couple can host, or the couple themselves can throw their own bash. Following the rules of etiquette makes for smooth planning, happy guests and a party that shows the couple of honor how inspirational and cherished their marriage is to the people they love.
Traditions
Anniversary parties are traditionally held for big milestones, like the 10th, 25th and 50th anniversaries, but any anniversary is cause for celebration. If you are celebrating a milestone year, there are many traditions to draw upon. Each anniversary year is associated with a traditional gift and flower. The 25th is denoted with silver and iris, for instance, and the 50th with gold and yellow roses or violets. Honor these traditions by decorating in the appropriate color scheme and floral arrangements. If you have access to them, bring in elements of the wedding as well. Mimic the wedding cake flavor, the wine that was served and the first dance song to take the couple back to their special day.
Invitations
Invitations should be sent three to six weeks in advance. If many guests are traveling for the event, or if it coincides with a holiday, allow more time. The invitation should match the formality of the event. For a backyard barbecue, a hand-written or store-bought invitation is fine. For cocktails and dancing, a professionally engraved card is more appropriate. Include the necessary information: date, time, location and RSVP. You can indicate attire as well, to be sure no one feels out of place on the day of. If the party is for adults only, it is best to address the envelope clearly to “Mr. and Mrs. Jones.” This indicates that only those listed are invited, but you may have to clarify when guests RSVP.
Gifts
Anniversary parties are not typically gift-giving affairs. An insert in the invitation that reads, “No gifts please” should clear this up, but some guests may bring gifts anyway. If this happens, assure them that you will pass them on to the couple, but do not have them open the gifts during the party. It is never appropriate to request gifts.
Surprise Parties
Surprise parties are popular ways to celebrate anniversaries, but they require a bit of extra planning. The invitation must make it clear that the party is a surprise. You wouldn’t want someone gushing to the couple how excited they are for the big event. When guests RSVP, stress the need for them to arrive early so they don’t run into the guests of honor. It is wise to throw this sort of party at a restaurant or event hall. Parking, catering and bar service provided by the venue will reduce the headaches of party-planning.
References
1-800-Flowers: Emily Post Institute: Anniversary Party Etiquette
Emily Post: Party Etiquette Tips for Hosts and Guests
Emily Post: Invitation Timing
Quick and Dirty Tips: Modern Manners Guy: What is Proper Surprise Party Etiquette?
How to Develop a Proper Hypothesis
eHow
July 11, 2011
Development of a hypothesis is an integral part of the scientific method, the catalyst for performing scientific tests and research. The hypothesis is a proposed explanation of a phenomenon. Based on background research and prior knowledge, the hypothesis predicts the outcome of a study. The hypothesis is then tested and can be falsified or not, but never proven or confirmed. What makes a “good” hypothesis is testability. The hypothesis does not have to be supported by the research to have merit; it only has to be set up correctly for a fair test.
Step 1
Ask a question. The scientific method always begins with a question: What is the relationship between two variables?
Step 2
Do background research to become acquainted with the variables. This will give you better understanding when you form your hypothesis and increase the likelihood that the research will support it. Consider what tests have been done before and whether you are refuting or testing a previous study. Familiarize yourself with the relevant characteristics of your variables.
Step 3
Propose a hypothesis. “If I do [this] to Variable X, [this] will happen to Variable Y.” The hypothesis is only a rough sketch of what you expect the outcome of a study to be. It is meant to guide your research. The hypothesis cannot be proven; it can only be supported by the evidence or not supported by the evidence. Support by the evidence does not mean the relationship is a truth or even a theory. It means similar results can be expected in replicated studies.
Step 4
Evaluate the hypothesis for testability. The hypothesis must propose a valid test to support or fail to support it. The variables must be concrete and able to be tested, and you need to have the resources to test the hypothesis properly and thoroughly. The test should produce analyzable results.
Step 5
Evaluate the simplicity and scope of the hypothesis. It shouldn't be too far reaching. Instead, it should deal with discrete, manageable variables A hypothesis that is too complex will be difficult to test and might affect replicability, damaging the hypothesis’ potential for empirical support.
Step 6
Determine the fruitfulness of the hypothesis. Consider whether the question will make an impact on science or knowledge in a significant way, or if it is frivolous. Determine if it will have lasting effects on the field.
Step 7
Develop a null hypothesis. Every hypothesis has a null hypothesis, which is the default or prediction that there is no relationship between the variables. The null hypothesis can't be proven. You can only reject the null hypothesis or fail to reject the null hypothesis. Failure to reject the null hypothesis doesn't mean the two variables have no relationship; it only means there is insufficient evidence to reject the null hypothesis.
References
Science Buddies: Steps of the Scientific Method
Experiment Resources: Testability
New World Encyclopedia: Hypothesis
July 11, 2011
Development of a hypothesis is an integral part of the scientific method, the catalyst for performing scientific tests and research. The hypothesis is a proposed explanation of a phenomenon. Based on background research and prior knowledge, the hypothesis predicts the outcome of a study. The hypothesis is then tested and can be falsified or not, but never proven or confirmed. What makes a “good” hypothesis is testability. The hypothesis does not have to be supported by the research to have merit; it only has to be set up correctly for a fair test.
Step 1
Ask a question. The scientific method always begins with a question: What is the relationship between two variables?
Step 2
Do background research to become acquainted with the variables. This will give you better understanding when you form your hypothesis and increase the likelihood that the research will support it. Consider what tests have been done before and whether you are refuting or testing a previous study. Familiarize yourself with the relevant characteristics of your variables.
Step 3
Propose a hypothesis. “If I do [this] to Variable X, [this] will happen to Variable Y.” The hypothesis is only a rough sketch of what you expect the outcome of a study to be. It is meant to guide your research. The hypothesis cannot be proven; it can only be supported by the evidence or not supported by the evidence. Support by the evidence does not mean the relationship is a truth or even a theory. It means similar results can be expected in replicated studies.
Step 4
Evaluate the hypothesis for testability. The hypothesis must propose a valid test to support or fail to support it. The variables must be concrete and able to be tested, and you need to have the resources to test the hypothesis properly and thoroughly. The test should produce analyzable results.
Step 5
Evaluate the simplicity and scope of the hypothesis. It shouldn't be too far reaching. Instead, it should deal with discrete, manageable variables A hypothesis that is too complex will be difficult to test and might affect replicability, damaging the hypothesis’ potential for empirical support.
Step 6
Determine the fruitfulness of the hypothesis. Consider whether the question will make an impact on science or knowledge in a significant way, or if it is frivolous. Determine if it will have lasting effects on the field.
Step 7
Develop a null hypothesis. Every hypothesis has a null hypothesis, which is the default or prediction that there is no relationship between the variables. The null hypothesis can't be proven. You can only reject the null hypothesis or fail to reject the null hypothesis. Failure to reject the null hypothesis doesn't mean the two variables have no relationship; it only means there is insufficient evidence to reject the null hypothesis.
References
Science Buddies: Steps of the Scientific Method
Experiment Resources: Testability
New World Encyclopedia: Hypothesis
Advisory Board Procedures
eHow
July 11, 2011
An advisory board is a group of independent experts or consultants who act as a sounding board for a company, organization or governmental agency. The advisory board offers advice for various aspects of business, and they serve as a watchdog, keeping corporate executives answerable to a third party. Unlike a board of directors, the advisory board has no legal fiduciary responsibility or authority over the company. They simply offer their expertise and represent the community.
Functions of Advisory Boards
Advisory boards serve many different functions, depending on the executive’s objectives. Some may be called in for a specific task, like launching a product or hiring new staff. Others are retained for regular advisement meetings. They may give advice about cutting costs, product development and branding. They may serve as networking intermediaries, introducing the executive to valuable clients, investors and suppliers. They may also be community figureheads, eliminating a company’s appearance of isolation in a community and making the executive accountable to community members. Whatever the case may be, advisory boards all serve in different capacities, so there is no hard and fast procedure for conducting advisory functions.
Types of Advisory Boards
Only about 30 percent of small businesses have advisory boards. These advisory boards often operate with informal discussions. In large corporations, boards of directors fulfill many of the functions that an advisory board would. Universities often form student advisory committees to touch base with the student body and give the sense of oneness between students and administration. These boards may have a specific function, like student fees allocation. When the board deals with specific functions, there are usually strict institutional procedures for offering recommendations that include review of materials, meetings with administration and deliberations.
Governmental Advisory Committees
According to the Federal Advisory Committee Act, or FACA, governmental advisory committees advise officers and agencies in the executive branch of the federal government. The FACA excludes committees made entirely of federal government employees, local civic groups whose purpose is to render a public service and state or local boards established to advise state and local officials and agencies. Federal government advisory committees are strictly regulated. Members are appointed by the Department of the Interior, charters are granted by Congress, minutes must be kept at meetings and meetings must be open to the public.
Forming an Advisory Board
Advisory boards can be formed independently, or the task can be outsourced to business solutions consultants. The organization should begin with a goal of determining if the board is a permanent fixture, or its function is to meet a specific goal. Members should be carefully selected with areas of expertise and valuable contacts in mind. Though advisory boards are less formal than boards of directors or federal advisory committees, they should be governed by written agreements, which include a charter spelling out responsibilities, meeting times and compensation, if any exists. They should also include nondisclosure agreements where appropriate. Advisory boards should be mutually beneficial to the members and the organization. Members are not driven to service by money, but they should be compensated for travel expenses and provided with meals at meetings.
References
“New York Times”; How to Create an Advisory Board; Adriana Gardella; February 17, 2010
Business Insider: How to Build the Best Advisory Board for Your Company
Texas A&M University: Student Service Fee Advisory Board Standard Operating Procedures
National Archives: Federal Advisory Committee Act
July 11, 2011
An advisory board is a group of independent experts or consultants who act as a sounding board for a company, organization or governmental agency. The advisory board offers advice for various aspects of business, and they serve as a watchdog, keeping corporate executives answerable to a third party. Unlike a board of directors, the advisory board has no legal fiduciary responsibility or authority over the company. They simply offer their expertise and represent the community.
Functions of Advisory Boards
Advisory boards serve many different functions, depending on the executive’s objectives. Some may be called in for a specific task, like launching a product or hiring new staff. Others are retained for regular advisement meetings. They may give advice about cutting costs, product development and branding. They may serve as networking intermediaries, introducing the executive to valuable clients, investors and suppliers. They may also be community figureheads, eliminating a company’s appearance of isolation in a community and making the executive accountable to community members. Whatever the case may be, advisory boards all serve in different capacities, so there is no hard and fast procedure for conducting advisory functions.
Types of Advisory Boards
Only about 30 percent of small businesses have advisory boards. These advisory boards often operate with informal discussions. In large corporations, boards of directors fulfill many of the functions that an advisory board would. Universities often form student advisory committees to touch base with the student body and give the sense of oneness between students and administration. These boards may have a specific function, like student fees allocation. When the board deals with specific functions, there are usually strict institutional procedures for offering recommendations that include review of materials, meetings with administration and deliberations.
Governmental Advisory Committees
According to the Federal Advisory Committee Act, or FACA, governmental advisory committees advise officers and agencies in the executive branch of the federal government. The FACA excludes committees made entirely of federal government employees, local civic groups whose purpose is to render a public service and state or local boards established to advise state and local officials and agencies. Federal government advisory committees are strictly regulated. Members are appointed by the Department of the Interior, charters are granted by Congress, minutes must be kept at meetings and meetings must be open to the public.
Forming an Advisory Board
Advisory boards can be formed independently, or the task can be outsourced to business solutions consultants. The organization should begin with a goal of determining if the board is a permanent fixture, or its function is to meet a specific goal. Members should be carefully selected with areas of expertise and valuable contacts in mind. Though advisory boards are less formal than boards of directors or federal advisory committees, they should be governed by written agreements, which include a charter spelling out responsibilities, meeting times and compensation, if any exists. They should also include nondisclosure agreements where appropriate. Advisory boards should be mutually beneficial to the members and the organization. Members are not driven to service by money, but they should be compensated for travel expenses and provided with meals at meetings.
References
“New York Times”; How to Create an Advisory Board; Adriana Gardella; February 17, 2010
Business Insider: How to Build the Best Advisory Board for Your Company
Texas A&M University: Student Service Fee Advisory Board Standard Operating Procedures
National Archives: Federal Advisory Committee Act
Honeymoon Spots in Aruba
Local.com
July 11, 2011
Located off the coast of Venezuela, the Caribbean island of Aruba boasts white sand beaches, crystal clear waters and a lively nightlife. Beach resorts are scattered all along the shore amid casinos that light up the night. Golf, spa or water sports: whatever your pleasure, this Dutch island is the perfect honeymoon getaway. The temperature hovers around 82 degrees year-round and the best deals can be found April through December.
Beach Resorts
Be free to choose your own adventure at a beach resort that offers many amenities, activities and plenty of beach. You never have to leave the grounds to have a relaxing, romantic honeymoon. Palm Beach is home to brand new hotels and an upscale shopping district. The Occidental Grand Aruba is a luxury resort with four fine restaurants, a casino and oceanfront terraces. The Mill Resort is walking distance from the beach and the Palm Beach shopping and casino district. Also in Palm Beach is the Holiday Inn Resort Aruba, a beachfront resort that specialized in destination weddings and honeymoons. Aruba’s luxurious Eagle Beach is home to Bucuti & Tara Beach Resort, one of TripAdvisor’s Top 10 Most Romantic Resorts. This boutique resort is child-free and near shopping and casinos. Other beach resorts on Aruba include Divi Aruba All Inclusive, Divi Aruba Phoenix Beach Resort, Divi Dutch Village, Divi Village Golf and Beach Resort, Amsterdam Manor Beach Resort and Tamarijn Aruba All Inclusive.
Casino Resorts
If the thrill of the casino excites you, put yourself in the middle of the action by staying at one of Aruba’s casino resorts. These offer all the amenities of a quiet beach resort adjacent to slots and blackjack tables. The Hyatt Regency Aruba is ranked among the Travel Channel’s Top 10 Caribbean Resorts. The laid-back atmosphere is perfect for couples looking to get away. The Aruba Marriott Resort & Stellaris Casino is a Palm Beach high-rise resort and home to the island’s largest casino. Other casino resorts include the Radisson Aruba Resort, Casino & Spa; Renaissance Aruba Resort & Casino and The Westin Resort & Casino.
Spa Resorts
For couples who want a week of pampering to recover from the wedding blitz, a spa resort offers services such as couples massages and other relaxing treatments within walking distance from the beach. The Manchebo Beach Resort & Spa is an intimate, quiet beach-front resort that offers all-inclusive honeymoon packages. The Tierra del Sol Resort, Spa & Country Club offers plenty of activities for any vacation style: relaxing spa treatments, ocean-view golf courses and private villas, with packages to accommodate any budget.
Hotels
For couples who want to see the sights and plan their own itineraries without feeling tied to a resort, there are several hotels on Aruba. Brickell Bay Beach Club is located right on the Palm Beach strip with easy access to casinos, shopping and restaurants. MVC Eagle Beach is an intimate hotel near Eagle Beach with a swimming pool and on-site restaurant. Hotel Riu Palace Aruba is located right on Palm Beach, perfect for newlyweds who want nothing more than sun and sand.
References
Aruba: Plan Your Honeymoon
The Knot: Caribbean Honeymoons (Aruba)
Honeymoons.com: Aruba Honeymoons
Travel Channel: Top 10 Caribbean Resorts
July 11, 2011
Located off the coast of Venezuela, the Caribbean island of Aruba boasts white sand beaches, crystal clear waters and a lively nightlife. Beach resorts are scattered all along the shore amid casinos that light up the night. Golf, spa or water sports: whatever your pleasure, this Dutch island is the perfect honeymoon getaway. The temperature hovers around 82 degrees year-round and the best deals can be found April through December.
Beach Resorts
Be free to choose your own adventure at a beach resort that offers many amenities, activities and plenty of beach. You never have to leave the grounds to have a relaxing, romantic honeymoon. Palm Beach is home to brand new hotels and an upscale shopping district. The Occidental Grand Aruba is a luxury resort with four fine restaurants, a casino and oceanfront terraces. The Mill Resort is walking distance from the beach and the Palm Beach shopping and casino district. Also in Palm Beach is the Holiday Inn Resort Aruba, a beachfront resort that specialized in destination weddings and honeymoons. Aruba’s luxurious Eagle Beach is home to Bucuti & Tara Beach Resort, one of TripAdvisor’s Top 10 Most Romantic Resorts. This boutique resort is child-free and near shopping and casinos. Other beach resorts on Aruba include Divi Aruba All Inclusive, Divi Aruba Phoenix Beach Resort, Divi Dutch Village, Divi Village Golf and Beach Resort, Amsterdam Manor Beach Resort and Tamarijn Aruba All Inclusive.
Casino Resorts
If the thrill of the casino excites you, put yourself in the middle of the action by staying at one of Aruba’s casino resorts. These offer all the amenities of a quiet beach resort adjacent to slots and blackjack tables. The Hyatt Regency Aruba is ranked among the Travel Channel’s Top 10 Caribbean Resorts. The laid-back atmosphere is perfect for couples looking to get away. The Aruba Marriott Resort & Stellaris Casino is a Palm Beach high-rise resort and home to the island’s largest casino. Other casino resorts include the Radisson Aruba Resort, Casino & Spa; Renaissance Aruba Resort & Casino and The Westin Resort & Casino.
Spa Resorts
For couples who want a week of pampering to recover from the wedding blitz, a spa resort offers services such as couples massages and other relaxing treatments within walking distance from the beach. The Manchebo Beach Resort & Spa is an intimate, quiet beach-front resort that offers all-inclusive honeymoon packages. The Tierra del Sol Resort, Spa & Country Club offers plenty of activities for any vacation style: relaxing spa treatments, ocean-view golf courses and private villas, with packages to accommodate any budget.
Hotels
For couples who want to see the sights and plan their own itineraries without feeling tied to a resort, there are several hotels on Aruba. Brickell Bay Beach Club is located right on the Palm Beach strip with easy access to casinos, shopping and restaurants. MVC Eagle Beach is an intimate hotel near Eagle Beach with a swimming pool and on-site restaurant. Hotel Riu Palace Aruba is located right on Palm Beach, perfect for newlyweds who want nothing more than sun and sand.
References
Aruba: Plan Your Honeymoon
The Knot: Caribbean Honeymoons (Aruba)
Honeymoons.com: Aruba Honeymoons
Travel Channel: Top 10 Caribbean Resorts
Sunday, August 14, 2011
Clam Digging in Georgia
Local.com
July 10, 2011
Georgia isn’t known for its clamming—shrimp is king in Georgia’s coastal waters—but the state’s salt marshes harbor plenty of clams for recreational digging. Recreational clam digging requires a state fishing license and there are restrictions on the haul you can collect. The tide comes in quickly in the marshes, so always check the tide schedule before heading out for a dig.
Georgia Clams
Hard clams, also called littlenecks, chowders, cherrystones or quahogs, are the most abundant clam species in Georgia’s coastal waters. The different names signify the size of the clams. Quahogs and chowders are the largest, while cherrystones and littlenecks are medium and small sizes, respectively. Unlike hard clams found in the Northeast that live below the low-tide mark in rivers and sounds, Georgia hard clams live between high and low tide marks in saltwater creeks.
Where to Clam
Recreational clamming is restricted to designated areas that undergo regular water quality testing and are approved by the Georgia Department of Natural Resources. There is a public clamming area on Tybee Island near Savannah. Its boundaries are South Channel to the north, Lazaretto Creek to the east and Bull River to the west. In Liberty County, the picking area is bordered by Sunbury Creek and the Medway River. In McIntosh County, the picking area runs the length of Duplin River on the western side of Sapelo Island. In Glynn County, the marsh along the north border of Jointer Creek is designated for public clamming. Camden County has three discrete areas on the western side of Cumberland Island where you may dig for clams.
When to Clam
Unlike clams in the Northeast, Georgia clams do not hibernate in the winter, so they can be harvested year-round. Clam digging is done in the mud of marshes, where high tide can come in very quickly and create a dangerous environment. Low tide is generally in the very early morning and evening. Be sure to check a reliable local tide schedule for exact times before you set out.
Licenses and Restrictions
In Georgia, recreational shellfish harvesting is restricted to designated areas. You must have a Georgia fishing license to collect shellfish. Only hand-held implements may be used to harvest clams. Clams can only be harvested from 30 minutes before official sunrise to 30 minutes after official sunset. The size of the clams that can be collected is also regulated. The depth from one shell half to the other must be at least ¾ of an inch. Only one bushel of clams per person per day, or one bushel per boat per day, can be collected.
Resources
Georgia’s Coast: Collecting Shellfish in Georgia
Research Magazine: A Rising Tide for Georgia Clams
Georgia Department of Natural Resources: Recreational Shellfish Harvest
July 10, 2011
Georgia isn’t known for its clamming—shrimp is king in Georgia’s coastal waters—but the state’s salt marshes harbor plenty of clams for recreational digging. Recreational clam digging requires a state fishing license and there are restrictions on the haul you can collect. The tide comes in quickly in the marshes, so always check the tide schedule before heading out for a dig.
Georgia Clams
Hard clams, also called littlenecks, chowders, cherrystones or quahogs, are the most abundant clam species in Georgia’s coastal waters. The different names signify the size of the clams. Quahogs and chowders are the largest, while cherrystones and littlenecks are medium and small sizes, respectively. Unlike hard clams found in the Northeast that live below the low-tide mark in rivers and sounds, Georgia hard clams live between high and low tide marks in saltwater creeks.
Where to Clam
Recreational clamming is restricted to designated areas that undergo regular water quality testing and are approved by the Georgia Department of Natural Resources. There is a public clamming area on Tybee Island near Savannah. Its boundaries are South Channel to the north, Lazaretto Creek to the east and Bull River to the west. In Liberty County, the picking area is bordered by Sunbury Creek and the Medway River. In McIntosh County, the picking area runs the length of Duplin River on the western side of Sapelo Island. In Glynn County, the marsh along the north border of Jointer Creek is designated for public clamming. Camden County has three discrete areas on the western side of Cumberland Island where you may dig for clams.
When to Clam
Unlike clams in the Northeast, Georgia clams do not hibernate in the winter, so they can be harvested year-round. Clam digging is done in the mud of marshes, where high tide can come in very quickly and create a dangerous environment. Low tide is generally in the very early morning and evening. Be sure to check a reliable local tide schedule for exact times before you set out.
Licenses and Restrictions
In Georgia, recreational shellfish harvesting is restricted to designated areas. You must have a Georgia fishing license to collect shellfish. Only hand-held implements may be used to harvest clams. Clams can only be harvested from 30 minutes before official sunrise to 30 minutes after official sunset. The size of the clams that can be collected is also regulated. The depth from one shell half to the other must be at least ¾ of an inch. Only one bushel of clams per person per day, or one bushel per boat per day, can be collected.
Resources
Georgia’s Coast: Collecting Shellfish in Georgia
Research Magazine: A Rising Tide for Georgia Clams
Georgia Department of Natural Resources: Recreational Shellfish Harvest
How to Stuff a Pumpkin
eHow
July 9, 2011
Pumpkin is the epitome of fall flavors, and there is no end to the delicious ways you can bake, roast and puree it. Stuffed pumpkin is an inventive vegetarian alternative to Thanksgiving turkey, which you can fill with virtually anything edible. Make a savory filling with any combination of greens, sausage, bacon, cheese and vegetables, or alter your favorite stuffing recipe for a dish that will become an annual presence on your holiday table.
Things You'll Need
Preheat the oven to 350 degrees. Line a large baking sheet with parchment paper or a silicon baking mat.
Step 2
Cut a cap out of the top of the pumpkin for use later. Remove the seeds and stringy membrane from inside the pumpkin and the cap, leaving the flesh intact.
Step 3
Season the inside well with salt and pepper and place the pumpkin on the baking sheet.
Step 4
Toss the bread, cheese, garlic, bacon and herbs in a bowl. Season with salt and pepper to taste. Pack the mixture into the pumpkin until filled.
Step 5
Combine the heavy cream and nutmeg and pour over the pumpkin filling until well-moistened, but not soupy.
Step 6
Replace the cap and bake for about 90 minutes. The inside should be bubbly and the pumpkin flesh should be fork-tender. Bake for an additional 30 minutes if necessary. Remove the cap for the last 20 minutes of cooking to evaporate some of the liquid and brown the top of the stuffing.
Step 7
Remove the pumpkin carefully from the oven -- it may be wobbly -- and serve. You can cut it into wedges, spoon the stuffing and pumpkin flesh together, or scoop out the stuffing and flesh and mix together in a serving bowl.
Tips
Omit the cheese, bacon, garlic, chives and spices to make a dessert bread pudding. Instead, toss the bread with sugar and maple syrup to taste, and add cinnamon, cranberries, apples and pecans, or any other sweet filling you would use in bread pudding.
If you have leftovers, scoop out the filling and flesh and mix together. Discard the pumpkin. Store in an airtight container and refrigerate.
References
“NPR”; Sweet or Savory: Stuff, Bake and Devour a Pumpkin ; All Things Considered; November 5, 2010
The Kitchn: Autumn Supper: Savory Stuffed Pumpkin
July 9, 2011
Pumpkin is the epitome of fall flavors, and there is no end to the delicious ways you can bake, roast and puree it. Stuffed pumpkin is an inventive vegetarian alternative to Thanksgiving turkey, which you can fill with virtually anything edible. Make a savory filling with any combination of greens, sausage, bacon, cheese and vegetables, or alter your favorite stuffing recipe for a dish that will become an annual presence on your holiday table.
Things You'll Need
- Pumpkin, about 3 lbs
- salt and freshly ground pepper
- ¼ lb stale bread, cubed in ½ inch pieces
- ¼ lb cheese, cubed in ½ inch pieces
- 2-4 garlic cloves, to taste
- 4 strips bacon, cooked, drained and chopped
- ¼ cup fresh chives or scallions
- 1 tablespoon fresh thyme, minced
- 1/3 cup heavy cream
- pinch of freshly grated nutmeg
- parchment paper
Preheat the oven to 350 degrees. Line a large baking sheet with parchment paper or a silicon baking mat.
Step 2
Cut a cap out of the top of the pumpkin for use later. Remove the seeds and stringy membrane from inside the pumpkin and the cap, leaving the flesh intact.
Step 3
Season the inside well with salt and pepper and place the pumpkin on the baking sheet.
Step 4
Toss the bread, cheese, garlic, bacon and herbs in a bowl. Season with salt and pepper to taste. Pack the mixture into the pumpkin until filled.
Step 5
Combine the heavy cream and nutmeg and pour over the pumpkin filling until well-moistened, but not soupy.
Step 6
Replace the cap and bake for about 90 minutes. The inside should be bubbly and the pumpkin flesh should be fork-tender. Bake for an additional 30 minutes if necessary. Remove the cap for the last 20 minutes of cooking to evaporate some of the liquid and brown the top of the stuffing.
Step 7
Remove the pumpkin carefully from the oven -- it may be wobbly -- and serve. You can cut it into wedges, spoon the stuffing and pumpkin flesh together, or scoop out the stuffing and flesh and mix together in a serving bowl.
Tips
Omit the cheese, bacon, garlic, chives and spices to make a dessert bread pudding. Instead, toss the bread with sugar and maple syrup to taste, and add cinnamon, cranberries, apples and pecans, or any other sweet filling you would use in bread pudding.
If you have leftovers, scoop out the filling and flesh and mix together. Discard the pumpkin. Store in an airtight container and refrigerate.
References
“NPR”; Sweet or Savory: Stuff, Bake and Devour a Pumpkin ; All Things Considered; November 5, 2010
The Kitchn: Autumn Supper: Savory Stuffed Pumpkin
How to Flatten Dented WearEver Bakewear
eHow
July 9, 2011
Aluminum bakeware is preferred by many chefs and cooks because of its ability to conduct heat and brown baked goods without burning. Aluminum bakeware comes in many weights. Unfortunately, lightweight pans tend to warp and dent over time. It is almost impossible to fully repair bent bakeware, but it is relatively inexpensive to replace with heavier, more durable pieces. Your warranty may also cover replacements. In any event, warped bakeware is still usable for some things, depending on the degree of damage.
Step 1
Check the warranty. You may be able to get a replacement. WearEver will repair or replace your bakeware if it becomes defective within the warranty period. The warranty is limited in that is does not cover damage due to misuse or overheating. Prevent damage by carefully reading the manufacturer’s instructions before using. Contact WearEver customer service at 1-800-527-7277.
Step 2
Try repairing the dents. This will negate your warranty, so try this only after you have contacted the company and they have deemed your repair uncovered by warranty. Heat the pan in the oven until warm, not piping hot. Place the warm pan on a flat surface and, using potholders, use pressure to flatten any dents. You may also try weighing the pan down evenly with bricks or other weights.
Step 3
Replace the bakeware with heavier pieces when all else fails. Compare weights in the store, and avoid the lightweight aluminum pans. Good, heavy bakeware will last for years without warping or dents.
References
WearEver: Warranty Information
Home Institute: Introduction to Bakewear
July 9, 2011
Aluminum bakeware is preferred by many chefs and cooks because of its ability to conduct heat and brown baked goods without burning. Aluminum bakeware comes in many weights. Unfortunately, lightweight pans tend to warp and dent over time. It is almost impossible to fully repair bent bakeware, but it is relatively inexpensive to replace with heavier, more durable pieces. Your warranty may also cover replacements. In any event, warped bakeware is still usable for some things, depending on the degree of damage.
Step 1
Check the warranty. You may be able to get a replacement. WearEver will repair or replace your bakeware if it becomes defective within the warranty period. The warranty is limited in that is does not cover damage due to misuse or overheating. Prevent damage by carefully reading the manufacturer’s instructions before using. Contact WearEver customer service at 1-800-527-7277.
Step 2
Try repairing the dents. This will negate your warranty, so try this only after you have contacted the company and they have deemed your repair uncovered by warranty. Heat the pan in the oven until warm, not piping hot. Place the warm pan on a flat surface and, using potholders, use pressure to flatten any dents. You may also try weighing the pan down evenly with bricks or other weights.
Step 3
Replace the bakeware with heavier pieces when all else fails. Compare weights in the store, and avoid the lightweight aluminum pans. Good, heavy bakeware will last for years without warping or dents.
References
WearEver: Warranty Information
Home Institute: Introduction to Bakewear
How Do I Formally Address the Ombudsman in a Business Letter?
eHow
July 8, 2011
The ombudsman of an organization is a neutral intermediary between various parties who fields complaints and works to resolve issues. He is concerned for the interests of executives, employees, shareholders, customers and others but does not represent any one interest. The ombudsman can offer solutions directly or recommend mediation to resolve a problem. If you have a complaint or concern about an organization, contact the ombudsman by letter. Following business standards for letter-writing may expedite a response.
Step 1
Check the company’s website or call the office to find out the ombudsman's name and contact information. The website may also include a form for contacting the ombudsman in lieu of a formal letter.
Step 2
Write the letter according to business standards. In the top left on the first line, type the sender’s address. No name is needed here. If you are using letterhead with an address, this section is not necessary.
Step 3
Return twice to create a double line space and type the date.
Step 4
Return twice and type the address of the ombudsman. Write his title, followed by his full name. Dr., Mr., Mrs., Ms. or Ombudsman are acceptable titles. The street address, city, state and ZIP code follow.
Step 5
Return twice and type the salutation, beginning with “Dear.” Here, you address the ombudsman by title and last name if the gender is known. If gender is unknown, “Dear Full Name” or “To Whom it May Concern” are acceptable. Punctuate this with a colon, not a comma.
Step 6
Return twice and type the body of the letter and the closing.
Step 7
Address the outside of the envelope. The first line should include the ombudsman’s title and full name. On the second line you may include “Office of the Ombudsman.” Follow that with the street address.
Tips
When writing a letter to the ombudsman, be sure to include your contact information. The ombudsman cannot respond to your complaint if he cannot contact you.
References
Purdue Online Writing Lab: Writing the Basic Business Letter
San Diego State University: Writing an Effective Appeal or Request Letter
July 8, 2011
The ombudsman of an organization is a neutral intermediary between various parties who fields complaints and works to resolve issues. He is concerned for the interests of executives, employees, shareholders, customers and others but does not represent any one interest. The ombudsman can offer solutions directly or recommend mediation to resolve a problem. If you have a complaint or concern about an organization, contact the ombudsman by letter. Following business standards for letter-writing may expedite a response.
Step 1
Check the company’s website or call the office to find out the ombudsman's name and contact information. The website may also include a form for contacting the ombudsman in lieu of a formal letter.
Step 2
Write the letter according to business standards. In the top left on the first line, type the sender’s address. No name is needed here. If you are using letterhead with an address, this section is not necessary.
Step 3
Return twice to create a double line space and type the date.
Step 4
Return twice and type the address of the ombudsman. Write his title, followed by his full name. Dr., Mr., Mrs., Ms. or Ombudsman are acceptable titles. The street address, city, state and ZIP code follow.
Step 5
Return twice and type the salutation, beginning with “Dear.” Here, you address the ombudsman by title and last name if the gender is known. If gender is unknown, “Dear Full Name” or “To Whom it May Concern” are acceptable. Punctuate this with a colon, not a comma.
Step 6
Return twice and type the body of the letter and the closing.
Step 7
Address the outside of the envelope. The first line should include the ombudsman’s title and full name. On the second line you may include “Office of the Ombudsman.” Follow that with the street address.
Tips
When writing a letter to the ombudsman, be sure to include your contact information. The ombudsman cannot respond to your complaint if he cannot contact you.
References
Purdue Online Writing Lab: Writing the Basic Business Letter
San Diego State University: Writing an Effective Appeal or Request Letter
How to Make and Can Sauerkraut
eHow
July 8, 2011
No Oktoberfest is complete without plenty of sauerkraut: a tangy, fermented cabbage condiment that is a staple of German cuisine. All you need for homemade sauerkraut is cabbage, salt and patience. Fermentation requires no cooking, as the sugars in the cabbage break down to form lactic acid, a preservative that gives sauerkraut its distinctive sour flavor. The sauerkraut is ready to eat after a few days, and can be left to ripen for several months. Can the leftovers for months of briny goodness.
Things You'll Need
Step 1
Chop or grate 5 lbs. of cabbage coarsely and place in a large bowl.
Step 2
Add 3 tbsp. of salt to the cabbage gradually, layering salt and cabbage in the bowl.
Step 3
Mix in flavorings like juniper berries, caraway or celery seeds, sliced apples or other vegetables, if using.
Step 4
Pack the cabbage mixture tightly into the 1-gallon crock or bucket, pounding down as you go to start releasing water from the cabbage.
Step 5
Place a plate that fits snugly into the bucket on top of the cabbage. Place a sanitized jar filled with a quart of water, or other clean weight, on top of the plate to force water out of the cabbage. Cover the bucket with a cloth, towel or pillowcase.
Step 6
Press down on the weight every few hours over the course of 24 hours. The salt will draw the water out of the cabbage and the brine will rise above the plate. Add enough salt water to cover the plate if the plate is not submerged after one day.
Step 7
Skim the scum from the surface occasionally over the next several days. Taste the kraut after about three days. Let it sit for up to several months until the flavor suits you. The warmer the atmosphere, the faster it will ferment.
Can the Sauerkraut
Step 1
Sterilize the jars. Wash the jars and lids in hot, soapy water and rinse.
Step 2
Place a wire rack in the bottom of a large pot. Fill the pot halfway and bring to a simmer, but do not boil.
Step 3
Submerge the jars in the water. The rack keeps them from touching direct heat. Let them simmer until ready to use. Simmer the lids in a separate pot.
Step 4
Fill the jars with the prepared sauerkraut, leaving 1/2 inch of room at the top. Slide a clean rubber spatula around the insides of the jars to remove air bubbles.
Step 5
Wipe the rims of the jars with a clean towel and fasten the lids until sealed, but not too tight. Return the filled jars to the simmering water on the submerged wire rack. Cover the pot and bring to a boil for 15 to 20 minutes. Turn off the heat, uncover and let sit for 10 minutes. Remove the jars with tongs and place on a kitchen towel. Let sit, undisturbed, for at least 12 hours. A vacuum seal forms as the jars cool. Store for up to one year at room temperature.
References
Wild Fermentation: Making Sauerkraut is Easy!
Food Network: Sauerkraut; Alton Brown; 2004
“Food Network Magazine;” Try This at Home: Pickling; Michael Symon; August/September 2009
July 8, 2011
No Oktoberfest is complete without plenty of sauerkraut: a tangy, fermented cabbage condiment that is a staple of German cuisine. All you need for homemade sauerkraut is cabbage, salt and patience. Fermentation requires no cooking, as the sugars in the cabbage break down to form lactic acid, a preservative that gives sauerkraut its distinctive sour flavor. The sauerkraut is ready to eat after a few days, and can be left to ripen for several months. Can the leftovers for months of briny goodness.
Things You'll Need
- 5 lbs. cabbage
- large bowl
- 3 tbsp. salt
- Juniper berries, caraway seeds, celery seeds or apples (optional)
- 1-gallon food-grade bucket or ceramic crock
- Dinner plate that fits inside bucket
- 1-quart jar filled with water
- Cloth cover
- Canning jars with lids
- Large, deep pot with lid
- Round wire rack that fits inside pot
- Rubber spatula
- Clean dish towels
- Silicon tongs
Step 1
Chop or grate 5 lbs. of cabbage coarsely and place in a large bowl.
Step 2
Add 3 tbsp. of salt to the cabbage gradually, layering salt and cabbage in the bowl.
Step 3
Mix in flavorings like juniper berries, caraway or celery seeds, sliced apples or other vegetables, if using.
Step 4
Pack the cabbage mixture tightly into the 1-gallon crock or bucket, pounding down as you go to start releasing water from the cabbage.
Step 5
Place a plate that fits snugly into the bucket on top of the cabbage. Place a sanitized jar filled with a quart of water, or other clean weight, on top of the plate to force water out of the cabbage. Cover the bucket with a cloth, towel or pillowcase.
Step 6
Press down on the weight every few hours over the course of 24 hours. The salt will draw the water out of the cabbage and the brine will rise above the plate. Add enough salt water to cover the plate if the plate is not submerged after one day.
Step 7
Skim the scum from the surface occasionally over the next several days. Taste the kraut after about three days. Let it sit for up to several months until the flavor suits you. The warmer the atmosphere, the faster it will ferment.
Can the Sauerkraut
Step 1
Sterilize the jars. Wash the jars and lids in hot, soapy water and rinse.
Step 2
Place a wire rack in the bottom of a large pot. Fill the pot halfway and bring to a simmer, but do not boil.
Step 3
Submerge the jars in the water. The rack keeps them from touching direct heat. Let them simmer until ready to use. Simmer the lids in a separate pot.
Step 4
Fill the jars with the prepared sauerkraut, leaving 1/2 inch of room at the top. Slide a clean rubber spatula around the insides of the jars to remove air bubbles.
Step 5
Wipe the rims of the jars with a clean towel and fasten the lids until sealed, but not too tight. Return the filled jars to the simmering water on the submerged wire rack. Cover the pot and bring to a boil for 15 to 20 minutes. Turn off the heat, uncover and let sit for 10 minutes. Remove the jars with tongs and place on a kitchen towel. Let sit, undisturbed, for at least 12 hours. A vacuum seal forms as the jars cool. Store for up to one year at room temperature.
References
Wild Fermentation: Making Sauerkraut is Easy!
Food Network: Sauerkraut; Alton Brown; 2004
“Food Network Magazine;” Try This at Home: Pickling; Michael Symon; August/September 2009
Monday, August 8, 2011
Aster Herbs
eHow
July 8, 2011
Aster is a perennial plant native to Eurasia. Its roots are used in homeopathic treatments as an expectorant to relieve cough and loosen phlegm. The word “aster” is from the Greek meaning “star,” referring to the shape of its flowering head. There are many species of aster, most of which grow in North America. Aster is a hardy plant that thrives in most climates.
Physical Characteristics
The name “aster” refers to the star shape of the flowering head. Aster herbs have many petals surrounding yellow stamens. The daisy is a member of the aster genus, and most species resemble it. Aster occurs in many colors, commonly blue, purple and white. Their green stems can grow several feet tall. The roots, used for medicinal purposes, are purple in color and stringy.
Varieties
Nearly 250 species of aster are known. Some common North American species are heart-leaved aster (cordifolius), white wood aster (divaricatus), smooth blue aster (laevis), New England aster (novae-angliae), New York aster (novae-belgii), white heath aster (pilosus) and flat-top white aster (umbellatus). The aster genus is native to Europe and Asia. While many species grow in the United States, none are truly native. Many that were once thought to be North American native species were later classified under another genus.
Medicinal Uses
Ancient Chinese medicine used aster root as an expectorant, calling it “zi wan.” Pliable purple or red roots of flowering aster braided and dried in the sun, then fried or baked with honey and consumed to combat lung dryness, coughing and phlegm obstructions. Echinacea is a well-known aster herb, used in Western culture for immune boosting and treating upper respiratory infections. Sales of Echinacea account for 10 percent of the American dietary supplement market, though the efficacy of the herb is dubious.
Warnings
People with allergies to plants in the Asteraceae or Compositae families, such as ragweed or daisies, may suffer allergic reactions to Echinacea and aster root. Reactions can range from skin rash and itching to anaphylaxis, which can cause death. Side effects of Echinacea include nausea, sore throat, dizziness and headaches. Echinacea is not recommended for people with immune disorders, cancer, tuberculosis, multiple sclerosis or rheumatologic disorders, or women who are pregnant or breastfeeding.
References
Mayo Clinic: Echinacea
Neuropathy Digest: Aster (zi wan)
Virginia Department of Conservation and Recreation: Native Herbs
Jade Institute: Zi Wan
July 8, 2011
Aster is a perennial plant native to Eurasia. Its roots are used in homeopathic treatments as an expectorant to relieve cough and loosen phlegm. The word “aster” is from the Greek meaning “star,” referring to the shape of its flowering head. There are many species of aster, most of which grow in North America. Aster is a hardy plant that thrives in most climates.
Physical Characteristics
The name “aster” refers to the star shape of the flowering head. Aster herbs have many petals surrounding yellow stamens. The daisy is a member of the aster genus, and most species resemble it. Aster occurs in many colors, commonly blue, purple and white. Their green stems can grow several feet tall. The roots, used for medicinal purposes, are purple in color and stringy.
Varieties
Nearly 250 species of aster are known. Some common North American species are heart-leaved aster (cordifolius), white wood aster (divaricatus), smooth blue aster (laevis), New England aster (novae-angliae), New York aster (novae-belgii), white heath aster (pilosus) and flat-top white aster (umbellatus). The aster genus is native to Europe and Asia. While many species grow in the United States, none are truly native. Many that were once thought to be North American native species were later classified under another genus.
Medicinal Uses
Ancient Chinese medicine used aster root as an expectorant, calling it “zi wan.” Pliable purple or red roots of flowering aster braided and dried in the sun, then fried or baked with honey and consumed to combat lung dryness, coughing and phlegm obstructions. Echinacea is a well-known aster herb, used in Western culture for immune boosting and treating upper respiratory infections. Sales of Echinacea account for 10 percent of the American dietary supplement market, though the efficacy of the herb is dubious.
Warnings
People with allergies to plants in the Asteraceae or Compositae families, such as ragweed or daisies, may suffer allergic reactions to Echinacea and aster root. Reactions can range from skin rash and itching to anaphylaxis, which can cause death. Side effects of Echinacea include nausea, sore throat, dizziness and headaches. Echinacea is not recommended for people with immune disorders, cancer, tuberculosis, multiple sclerosis or rheumatologic disorders, or women who are pregnant or breastfeeding.
References
Mayo Clinic: Echinacea
Neuropathy Digest: Aster (zi wan)
Virginia Department of Conservation and Recreation: Native Herbs
Jade Institute: Zi Wan
Difference Between Antipasto & Antipasta
eHow
July 7, 2011
Antipasto means literally “before the meal.” It is an Italian platter of cured meats, various cheeses and marinated vegetables served as a first course before the entrée. “Antipasta” is an erroneous colloquialism for “antipasto,” a mistranslation of “before the pasta.” The plural form of antipasto is “antipasti.” Unlike hors d’oeuvres or appetizers, antipasti are served before traditional Italian meals to stimulate the appetite.
History
The term “antipasto” was first used in 16th century Italy. Much like French hors d’oeuvres and Spanish tapas, small bites signified the beginning of a meal by stimulating the appetite without filling the stomach. Meals traditionally lasted for hours, including several courses and wines. Though the food was not always lavish, it was savored. Antipasto is served at room temperature and incorporates many colors, textures and flavors to stimulate all of the senses before the main course.
Meats and Seafood
Various cold cuts appear on antipasti platters. Traditionally, meats were butchered and cured during the cold months and preserved throughout the warm months. Traditional Italian cured meats include prosciutto, pancetta, lardo, finocchiona, capocollo and saliccia. Italian sausages are featured in antipasti, particularly in America, where pepperoni and salami are familiar. Cold cuts are often accompanied by crusty bread and breadsticks. Sardines, smoked salmon and anchovies are served alongside capers and marinated onions. Calamari, shrimp, mussels and scallops also make an appearance. On very traditional antipasti platters, you'll receive crudo, thin slices of raw meat. Pate is also included atop crostini, or toasted bread.
Cheeses
Cheeses of varying textures are a primary element of antipasto. Hard cheeses like Parmigiano-Reggiano, Pecorino Romano and asiago, crumbling semi-hard cheeses like Gorgonzola, semi-soft cheeses like mozzarella and soft cheeses like Taleggio are served with fruits, crackers, honey and tomatoes. These cheeses lend saltiness and pungency balanced with the sweetness of fruit.
Vegetables
Marinated and pickled vegetables are salty, tangy additions to the antipasto platter. Marinated artichoke hearts, mushrooms, eggplant and zucchini, roasted red peppers, pickled peperoncini, olives and olive tapenade are rounded out with fresh, in-season fruits and vegetables. Giardiniera is a combination of pickled onions, carrots, cauliflower, zucchini and celery jarred in red or white wine vinegar. Bruschetta, tomato and basil atop crusty Italian bread, is a popular addition as well.
References
Lifescript: Italian Antipasto: Steeped in Tradition
Whole Foods: Guide to Antipasto
Food Network: Grilled Antipasto Platter; Tyler Florence
July 7, 2011
Antipasto means literally “before the meal.” It is an Italian platter of cured meats, various cheeses and marinated vegetables served as a first course before the entrée. “Antipasta” is an erroneous colloquialism for “antipasto,” a mistranslation of “before the pasta.” The plural form of antipasto is “antipasti.” Unlike hors d’oeuvres or appetizers, antipasti are served before traditional Italian meals to stimulate the appetite.
History
The term “antipasto” was first used in 16th century Italy. Much like French hors d’oeuvres and Spanish tapas, small bites signified the beginning of a meal by stimulating the appetite without filling the stomach. Meals traditionally lasted for hours, including several courses and wines. Though the food was not always lavish, it was savored. Antipasto is served at room temperature and incorporates many colors, textures and flavors to stimulate all of the senses before the main course.
Meats and Seafood
Various cold cuts appear on antipasti platters. Traditionally, meats were butchered and cured during the cold months and preserved throughout the warm months. Traditional Italian cured meats include prosciutto, pancetta, lardo, finocchiona, capocollo and saliccia. Italian sausages are featured in antipasti, particularly in America, where pepperoni and salami are familiar. Cold cuts are often accompanied by crusty bread and breadsticks. Sardines, smoked salmon and anchovies are served alongside capers and marinated onions. Calamari, shrimp, mussels and scallops also make an appearance. On very traditional antipasti platters, you'll receive crudo, thin slices of raw meat. Pate is also included atop crostini, or toasted bread.
Cheeses
Cheeses of varying textures are a primary element of antipasto. Hard cheeses like Parmigiano-Reggiano, Pecorino Romano and asiago, crumbling semi-hard cheeses like Gorgonzola, semi-soft cheeses like mozzarella and soft cheeses like Taleggio are served with fruits, crackers, honey and tomatoes. These cheeses lend saltiness and pungency balanced with the sweetness of fruit.
Vegetables
Marinated and pickled vegetables are salty, tangy additions to the antipasto platter. Marinated artichoke hearts, mushrooms, eggplant and zucchini, roasted red peppers, pickled peperoncini, olives and olive tapenade are rounded out with fresh, in-season fruits and vegetables. Giardiniera is a combination of pickled onions, carrots, cauliflower, zucchini and celery jarred in red or white wine vinegar. Bruschetta, tomato and basil atop crusty Italian bread, is a popular addition as well.
References
Lifescript: Italian Antipasto: Steeped in Tradition
Whole Foods: Guide to Antipasto
Food Network: Grilled Antipasto Platter; Tyler Florence
Wedding Party Finger Foods
Local.com
July 7, 2011
Gone are the days of “chicken or beef?” Wedding reception menus are becoming more inventive and gourmet-inspired. They are also coming in smaller packages — big flavors in tiny morsels, perfect for standing cocktail hours before dinner receptions or hors d’oeuvres receptions at non-mealtimes. Finger foods allow for an extensive spread rather than just two entrees, and hors d’oeuvres receptions let guests mingle freely, unencumbered with utensils and stiff seating arrangements.
Elegant Hors d'Oeuvres
Serving lobster tail to your entire guest list may not be an option. Instead, downsize those delicacies. The “wow” factor will be the same without the impact on your budget. Bacon-wrapped scallops are classic, while truffled deviled eggs put an unexpected twist on a guilty pleasure. Endive leaves become edible spoons when dolloped with crab salad or caviar. Serve lamb “pops,” mini lamb chops eaten like lollipops. Or send around an amuse-bouche, chilled soups like gazpacho or vichyssoise in shot glasses.
Whimsical Snacks
Who says elegance can’t be fun? Whimsical treats that put a gourmet spin on carnival fare and childhood favorites will please your guests’ imaginations as well as their palates. Mini empanadas filled with lobster or lamb are small packages filled with big flavor. Serve mini cotton candy for a lighter-than-air sweet. Offer French fries fried in duck fat or drizzled with truffle oil and served in paper cones. A miniature version of a wedding staple, shrimp cocktail, is fun and inventive when served in shot glasses. And you can’t go wrong with the ultimate finger food, sushi.
Comfort Foods
Balance a highly gourmet menu with reinvented comfort foods like mini burgers. For a fancy element, top them with fine cheeses or exotic condiments. Macaroni and cheese in parmesan cups are two-bite wonders, especially when made with a blend of upscale cheeses. Meatballs wrapped with spaghetti roll a whole pasta dish into one bite. The ultimate comfort food, the grilled cheese sandwich, can be made bite size and adult-friendly with roasted tomatoes, figs, prosciutto and other interesting additions.
Sweet Treats
Cupcakes are replacing the traditional wedding cake, but why stop there? End your wedding celebration on a sweet note with a fully stocked dessert bar. Invoke the flavor of cake without the plate and fork: cake balls, crumbled cake rolled with frosting and dipped in chocolate, can be made in endless flavor combinations. Truffles are little delicacies perfect for chocolate-lovers. Tiny brownies with an interesting flavor element are a familiar favorite, and mini dessert crepes lend a Parisian flair to your unforgettable evening.
References
“Brides”; International Foods for Cocktail Hour
“Martha Stewart Weddings”; Mini Hors d’Oeuvres
The Knot: Wedding Receptions: Creative Cuisine
July 7, 2011
Gone are the days of “chicken or beef?” Wedding reception menus are becoming more inventive and gourmet-inspired. They are also coming in smaller packages — big flavors in tiny morsels, perfect for standing cocktail hours before dinner receptions or hors d’oeuvres receptions at non-mealtimes. Finger foods allow for an extensive spread rather than just two entrees, and hors d’oeuvres receptions let guests mingle freely, unencumbered with utensils and stiff seating arrangements.
Elegant Hors d'Oeuvres
Serving lobster tail to your entire guest list may not be an option. Instead, downsize those delicacies. The “wow” factor will be the same without the impact on your budget. Bacon-wrapped scallops are classic, while truffled deviled eggs put an unexpected twist on a guilty pleasure. Endive leaves become edible spoons when dolloped with crab salad or caviar. Serve lamb “pops,” mini lamb chops eaten like lollipops. Or send around an amuse-bouche, chilled soups like gazpacho or vichyssoise in shot glasses.
Whimsical Snacks
Who says elegance can’t be fun? Whimsical treats that put a gourmet spin on carnival fare and childhood favorites will please your guests’ imaginations as well as their palates. Mini empanadas filled with lobster or lamb are small packages filled with big flavor. Serve mini cotton candy for a lighter-than-air sweet. Offer French fries fried in duck fat or drizzled with truffle oil and served in paper cones. A miniature version of a wedding staple, shrimp cocktail, is fun and inventive when served in shot glasses. And you can’t go wrong with the ultimate finger food, sushi.
Comfort Foods
Balance a highly gourmet menu with reinvented comfort foods like mini burgers. For a fancy element, top them with fine cheeses or exotic condiments. Macaroni and cheese in parmesan cups are two-bite wonders, especially when made with a blend of upscale cheeses. Meatballs wrapped with spaghetti roll a whole pasta dish into one bite. The ultimate comfort food, the grilled cheese sandwich, can be made bite size and adult-friendly with roasted tomatoes, figs, prosciutto and other interesting additions.
Sweet Treats
Cupcakes are replacing the traditional wedding cake, but why stop there? End your wedding celebration on a sweet note with a fully stocked dessert bar. Invoke the flavor of cake without the plate and fork: cake balls, crumbled cake rolled with frosting and dipped in chocolate, can be made in endless flavor combinations. Truffles are little delicacies perfect for chocolate-lovers. Tiny brownies with an interesting flavor element are a familiar favorite, and mini dessert crepes lend a Parisian flair to your unforgettable evening.
References
“Brides”; International Foods for Cocktail Hour
“Martha Stewart Weddings”; Mini Hors d’Oeuvres
The Knot: Wedding Receptions: Creative Cuisine
3 Major Roles of Congress
eHow
July 6, 2011
The Congress of the United States is a bicameral legislature comprising the House of Representatives and the Senate. As one of the three branches of the federal government, along with the executive and judicial branches, Congress holds several responsibilities. Article 1 of the Constitution establishes a Congress and enumerates its powers.
Legislation
The primary role of Congress is policymaking and legislating. Congress introduces bills to become laws. Any member of Congress can introduce a bill. The bill is sent to committee in the chamber where it originated. The committee makes revisions and sends it back to the chamber for floor action. Members debate the bill and vote on it. It then goes to the other chamber for a vote. Both chambers must pass the bill for it to become law. When the bill is passed, it is sent to the president for approval or veto. The bulk of Congressional duty is legislation.
Checks and Balances
Three branches exist to enforce checks and balances on the others. Congress monitors the actions of the executive and judicial branches. Congress has the power to impeach a president or judicial officer. Impeachment is initiated in the House and decided in the Senate. The Senate also approves top presidential appointments, such as Cabinet officials and judges. The Senate also plays a role in foreign policy through its power to ratify treaties.
Representation
Congress fulfills its role of representation through its other duties. Members of Congress are directly elected to represent their constituencies. Senators represent their states, and members of the House represent districts within the states. In theory, members who serve as delegates vote in a way that truly represents the majority opinion, while members serving as trustees act of their own volition to best serve their constituencies. Members of Congress are not obligated to vote a certain way, but they are rewarded or punished by their constituents at election time for their efficacy of representation.
Enumerated and Implied Powers
Article 1, Section 8 of the United States Constitution enumerates the powers of Congress. Among the most important are the powers to levy and regulate taxes, declare war, establish bankruptcy law, coin money, establish post offices, grant copyrights and patents, hold tribunals, raise an Army, maintain a Navy and admit new states. These powers are specifically granted by the Constitution, but Congress is privy to implied powers as well, as justified by the Necessary and Proper Clause found in Article 1, Section 8. In the past, Congress has used this provision to establish a federal bank, regulate agriculture and define and punish crimes.
References
The United States Constitution
University of Missouri-Kansas City: The Reach of Congressional Power
Onecle: Necessary and Proper Clause
Project Vote Smart: How a Bill Becomes a Law
July 6, 2011
The Congress of the United States is a bicameral legislature comprising the House of Representatives and the Senate. As one of the three branches of the federal government, along with the executive and judicial branches, Congress holds several responsibilities. Article 1 of the Constitution establishes a Congress and enumerates its powers.
Legislation
The primary role of Congress is policymaking and legislating. Congress introduces bills to become laws. Any member of Congress can introduce a bill. The bill is sent to committee in the chamber where it originated. The committee makes revisions and sends it back to the chamber for floor action. Members debate the bill and vote on it. It then goes to the other chamber for a vote. Both chambers must pass the bill for it to become law. When the bill is passed, it is sent to the president for approval or veto. The bulk of Congressional duty is legislation.
Checks and Balances
Three branches exist to enforce checks and balances on the others. Congress monitors the actions of the executive and judicial branches. Congress has the power to impeach a president or judicial officer. Impeachment is initiated in the House and decided in the Senate. The Senate also approves top presidential appointments, such as Cabinet officials and judges. The Senate also plays a role in foreign policy through its power to ratify treaties.
Representation
Congress fulfills its role of representation through its other duties. Members of Congress are directly elected to represent their constituencies. Senators represent their states, and members of the House represent districts within the states. In theory, members who serve as delegates vote in a way that truly represents the majority opinion, while members serving as trustees act of their own volition to best serve their constituencies. Members of Congress are not obligated to vote a certain way, but they are rewarded or punished by their constituents at election time for their efficacy of representation.
Enumerated and Implied Powers
Article 1, Section 8 of the United States Constitution enumerates the powers of Congress. Among the most important are the powers to levy and regulate taxes, declare war, establish bankruptcy law, coin money, establish post offices, grant copyrights and patents, hold tribunals, raise an Army, maintain a Navy and admit new states. These powers are specifically granted by the Constitution, but Congress is privy to implied powers as well, as justified by the Necessary and Proper Clause found in Article 1, Section 8. In the past, Congress has used this provision to establish a federal bank, regulate agriculture and define and punish crimes.
References
The United States Constitution
University of Missouri-Kansas City: The Reach of Congressional Power
Onecle: Necessary and Proper Clause
Project Vote Smart: How a Bill Becomes a Law
Desserts Using Lemon Pie Filling
eHow
July 6, 2011
Lemon pie filling, or lemon curd, is a custard made with lemons, sugar, eggs and butter. The creamy filling is the base for classic lemon meringue pie, but it is a versatile ingredient for various other desserts as well. Lemon curd is easy to make at home, and it is also available in shelf-stable cans. Use it to replace jam or fruit preserves in virtually any recipe.
Lemon Curd Recipe
In a food processor, pulse together the zest of three lemons and 1 1/2 c. sugar. Cream 1/4 lb. of room-temperature butter and mix in with the sugar-lemon mixture. Add four eggs, one at a time, and 1/2 c. lemon juice and 1/8 tsp. kosher salt. Cook in a saucepan over low heat until thickened, about 10 minutes. Do not simmer. Remove from the heat and let cool.
Linzer Torte Cookies
Linzer cookies, or cutout cookies, sandwich jam or preserves between two cookies and have a shape cut out to display the filling. In an electric mixer, cream together 3/4 lb. of butter and 1 c. sugar. Add 1 tsp. vanilla extract. In a medium bowl, sift together 3 1/2 c. flour and 1/4 tsp. salt, then add gradually to the sugar and butter. Mix on low speed until the dough comes together. Turn out onto a floured surface, wrap in plastic and refrigerate for 30 minutes. Roll the dough 1/4-inch thick and use a cookie cutter to cut out circle shapes. Cut a hole out of half the cookies with a cookie cutter. Place on a baking sheet and chill for 15 minutes. Bake for 20 to 25 minutes at 350 degrees. Allow to cool. Spread a thin layer of lemon pie filling on the whole cookies. Place the cutout cookies on top and dust with confectioners’ sugar.
Lemon Jelly Roll
Beat four egg whites until stiff. In another bowl, beat four egg yolks until light. Add ¾ c. sugar and 1 tbsp. vanilla. Sift together 3/4 c. cake flour, 3/4 tsp. baking powder and 1/4 tsp. salt and add to the egg yolks and sugar. Gently fold in the egg whites and pour into 15-inch by 10-inch by 1-inch jelly-roll pan lined with wax paper. Bake for eight to 10 minutes at 400 degrees. Turn the cake out onto a towel dusted with confectioners’ sugar, peel away the wax paper and trim the edges. Cool for 10 to 15 minutes and spread with 1 c. lemon pie filling. Roll the cake, beginning with the narrow end, and sprinkle with confectioners’ sugar.
Pavlova
Pavlova is a meringue nest filled with fruit preserves and fresh fruit. Whisk together 1 1/4 c. sugar and 1 1/2 tbsp. cornstarch. In the bowl of a stand mixer, combine six egg whites and 1/2 tsp. cream of tartar and mix on low heat. After one minute, increase to medium-low. After another minute, increase to medium and mix until soft peaks form. Slowly add sugar mixture and turn heat to medium-high. Beat for two minutes and add the juice of half a lemon and 1 tsp. vanilla extract. Beat on high for two to three minutes. Spoon six to eight nests onto a parchment paper-lined baked sheet. Bake at 250 degrees for 45 to 65 minutes, rotating halfway through. Cool the pavlovas and fill with lemon curd. Garnish with fresh raspberries.
References
Food Network; Lemon Curd; Ina Garten; 1999
Food Network; Mini Linzer Cookies; Ina Garten; 1999
Food Network; Old South Jelly Roll Cake; Paula Deen
Good Life Eats: Pavlova with Lemon Curd and Raspberries
July 6, 2011
Lemon pie filling, or lemon curd, is a custard made with lemons, sugar, eggs and butter. The creamy filling is the base for classic lemon meringue pie, but it is a versatile ingredient for various other desserts as well. Lemon curd is easy to make at home, and it is also available in shelf-stable cans. Use it to replace jam or fruit preserves in virtually any recipe.
Lemon Curd Recipe
In a food processor, pulse together the zest of three lemons and 1 1/2 c. sugar. Cream 1/4 lb. of room-temperature butter and mix in with the sugar-lemon mixture. Add four eggs, one at a time, and 1/2 c. lemon juice and 1/8 tsp. kosher salt. Cook in a saucepan over low heat until thickened, about 10 minutes. Do not simmer. Remove from the heat and let cool.
Linzer Torte Cookies
Linzer cookies, or cutout cookies, sandwich jam or preserves between two cookies and have a shape cut out to display the filling. In an electric mixer, cream together 3/4 lb. of butter and 1 c. sugar. Add 1 tsp. vanilla extract. In a medium bowl, sift together 3 1/2 c. flour and 1/4 tsp. salt, then add gradually to the sugar and butter. Mix on low speed until the dough comes together. Turn out onto a floured surface, wrap in plastic and refrigerate for 30 minutes. Roll the dough 1/4-inch thick and use a cookie cutter to cut out circle shapes. Cut a hole out of half the cookies with a cookie cutter. Place on a baking sheet and chill for 15 minutes. Bake for 20 to 25 minutes at 350 degrees. Allow to cool. Spread a thin layer of lemon pie filling on the whole cookies. Place the cutout cookies on top and dust with confectioners’ sugar.
Lemon Jelly Roll
Beat four egg whites until stiff. In another bowl, beat four egg yolks until light. Add ¾ c. sugar and 1 tbsp. vanilla. Sift together 3/4 c. cake flour, 3/4 tsp. baking powder and 1/4 tsp. salt and add to the egg yolks and sugar. Gently fold in the egg whites and pour into 15-inch by 10-inch by 1-inch jelly-roll pan lined with wax paper. Bake for eight to 10 minutes at 400 degrees. Turn the cake out onto a towel dusted with confectioners’ sugar, peel away the wax paper and trim the edges. Cool for 10 to 15 minutes and spread with 1 c. lemon pie filling. Roll the cake, beginning with the narrow end, and sprinkle with confectioners’ sugar.
Pavlova
Pavlova is a meringue nest filled with fruit preserves and fresh fruit. Whisk together 1 1/4 c. sugar and 1 1/2 tbsp. cornstarch. In the bowl of a stand mixer, combine six egg whites and 1/2 tsp. cream of tartar and mix on low heat. After one minute, increase to medium-low. After another minute, increase to medium and mix until soft peaks form. Slowly add sugar mixture and turn heat to medium-high. Beat for two minutes and add the juice of half a lemon and 1 tsp. vanilla extract. Beat on high for two to three minutes. Spoon six to eight nests onto a parchment paper-lined baked sheet. Bake at 250 degrees for 45 to 65 minutes, rotating halfway through. Cool the pavlovas and fill with lemon curd. Garnish with fresh raspberries.
References
Food Network; Lemon Curd; Ina Garten; 1999
Food Network; Mini Linzer Cookies; Ina Garten; 1999
Food Network; Old South Jelly Roll Cake; Paula Deen
Good Life Eats: Pavlova with Lemon Curd and Raspberries
Is Port Considered a Dry Red Wine, or Is It Sweet?
eHow
July 6, 2011
Port is a sweet, fortified red wine that comes from Portugal’s Duoro region. It is often served as a dessert wine, though some varieties are drier than others. Port is unlike other red wines because of the fortification process, which alters its flavor and alcohol content. Port is sometimes confused with spirits like brandy, but it is, in fact, a sweet red wine.
Winemaking Process
The process for making port is unlike the typical winemaking process. Once a red wine is made from grapes, it is fortified with aguardente, a neutral grape spirit that stops fermentation, the natural process by which fruits break down to become alcohol. When fermentation stops, port is left with residual sugar and high alcohol content. The alcohol content in port is 19 percent to 22 percent by volume. Most red wines contain only 11 percent to 14 percent alcohol by volume.
Sweetness of Port
Port is generally considered a dessert wine, but different varieties vary in sweetness. The level of sweetness is determined by the winemaker, depending on when he interrupts fermentation with the addition of aguardente. There are five recognized degrees of port sweetness: very sweet, sweet, semi-dry, dry and extra dry. Very sweet port contains more than 130 grams of sugar per liter. Sweet port contains 90 to 130 grams, semi-dry contains 65 to 90 grams, dry contains 40 to 65 grams and extra dry contains only 40 grams or less of sugar per liter.
Types of Port
The four types of port wine are distinguished by techniques used and length of aging. Ruby-style ports are young ports with a deep red color and strong fruity aroma, aged in the bottle. Tawny ports are aged in wooden casks over a long period of time. The aging process and exposure to oxidation gives them a golden color, resembling brandy, and the flavor of dried fruits with notes of wood. White ports are bottle-aged, and run the range of sweetness. As they age, their color becomes hard to discern from ruby port. Rose is pink due to limited exposure to the grape skins. It is bottle-aged, best consumed young and has distinct fruity notes.
Comparing Port to Other Wines
Port is, by far, the sweetest red wine available. The residual sugars it contains are absent in unfortified wines. Some varieties of red wine are sweeter than others. Red Zinfandel and Pinot Noir are rather sweet and fruity. Madeira is a fortified wine similar to port. Ice wine is very sweet, made from grapes frozen on the vine. Other dessert wines include Banyuls, Moscato and Sauternes.
References
Instituto dos Vinhos do Duoro e Porto: Port Wines
Alcohol Contents: Wine
The Cook’s Thesaurus: Dessert Wine; Lori Alden; 2005
July 6, 2011
Port is a sweet, fortified red wine that comes from Portugal’s Duoro region. It is often served as a dessert wine, though some varieties are drier than others. Port is unlike other red wines because of the fortification process, which alters its flavor and alcohol content. Port is sometimes confused with spirits like brandy, but it is, in fact, a sweet red wine.
Winemaking Process
The process for making port is unlike the typical winemaking process. Once a red wine is made from grapes, it is fortified with aguardente, a neutral grape spirit that stops fermentation, the natural process by which fruits break down to become alcohol. When fermentation stops, port is left with residual sugar and high alcohol content. The alcohol content in port is 19 percent to 22 percent by volume. Most red wines contain only 11 percent to 14 percent alcohol by volume.
Sweetness of Port
Port is generally considered a dessert wine, but different varieties vary in sweetness. The level of sweetness is determined by the winemaker, depending on when he interrupts fermentation with the addition of aguardente. There are five recognized degrees of port sweetness: very sweet, sweet, semi-dry, dry and extra dry. Very sweet port contains more than 130 grams of sugar per liter. Sweet port contains 90 to 130 grams, semi-dry contains 65 to 90 grams, dry contains 40 to 65 grams and extra dry contains only 40 grams or less of sugar per liter.
Types of Port
The four types of port wine are distinguished by techniques used and length of aging. Ruby-style ports are young ports with a deep red color and strong fruity aroma, aged in the bottle. Tawny ports are aged in wooden casks over a long period of time. The aging process and exposure to oxidation gives them a golden color, resembling brandy, and the flavor of dried fruits with notes of wood. White ports are bottle-aged, and run the range of sweetness. As they age, their color becomes hard to discern from ruby port. Rose is pink due to limited exposure to the grape skins. It is bottle-aged, best consumed young and has distinct fruity notes.
Comparing Port to Other Wines
Port is, by far, the sweetest red wine available. The residual sugars it contains are absent in unfortified wines. Some varieties of red wine are sweeter than others. Red Zinfandel and Pinot Noir are rather sweet and fruity. Madeira is a fortified wine similar to port. Ice wine is very sweet, made from grapes frozen on the vine. Other dessert wines include Banyuls, Moscato and Sauternes.
References
Instituto dos Vinhos do Duoro e Porto: Port Wines
Alcohol Contents: Wine
The Cook’s Thesaurus: Dessert Wine; Lori Alden; 2005
What is a Public Sphere?
eHow
July 6, 2011
The public sphere is a concept of a community gathering to share information and form opinions. The public sphere is no one place, though it is often associated with public forums. The concept is also related to the marketplace of ideas, a concept that if all ideas, good and bad, are shared, the truth will out. The public sphere was originally proposed by cultural theorist Jürgen Habermas in 1962.
The Public Sphere Conceptualized
The ideal public sphere is made of private people gathered as a public to discuss the needs of society to the state, the ruling force. Through assembly and dialogue, the public generates opinions about the role of the state, either challenging or affirming the status quo. The public then articulates its opinions to the state. This dialogue makes up public opinion. Cultural theorists agree that public opinion is vital for a legitimate democracy.
A Successful Public Sphere
There are five factors that constitute a successful, ideal public sphere. The first is access. People must be able to access the discourse universally to form a true public opinion. Discourse must be open and nonsecretive, taking place in public forums. The second is degree of autonomy. People must participate in the public sphere willingly and without coercion, and their opinions must be their own. The third is egalitarianism, or rejection of a hierarchy. All people must be equal in the public sphere, with each opinion holding equal weight. The fourth is the rule of law, the subordination of the state. The final factor is the quality of participation. The public must commit to a common logic to debate rationally.
Public Sphere Historically
The public sphere as it is now known was established in the 18th century with the growth of public meeting places. Coffeehouses, literary societies and a free press were all meeting places or outlets where issues of public concern could be discussed. The Internet could be considered a modern public sphere. Governments have historically tried to censor the public sphere to control discourse. Attempts to criminalize or stifle speech are still seen today.
Problems with the Public Sphere
A true public sphere has never been achieved. Disenfranchisement of groups throughout history has made it impossible for everyone to have egalitarian access. Ethnic, gender and class exclusions have always existed, though those barriers are continually breaking down. Despite advances in civil rights, private interests continue to invade the public sphere, buying their way into public opinion. For-profit newspapers, advertising and even the enormous spending in public elections are all examples of money confounding an ideal public sphere.
References
Vancouver Island University: Jürgen Habermas and the Public Sphere; Marshall Soules, Ph.D.
“Public Opinion”; Vincent Price; 1992
“Public Opinion”; Carroll J. Glynn, et al.; 2004
July 6, 2011
The public sphere is a concept of a community gathering to share information and form opinions. The public sphere is no one place, though it is often associated with public forums. The concept is also related to the marketplace of ideas, a concept that if all ideas, good and bad, are shared, the truth will out. The public sphere was originally proposed by cultural theorist Jürgen Habermas in 1962.
The Public Sphere Conceptualized
The ideal public sphere is made of private people gathered as a public to discuss the needs of society to the state, the ruling force. Through assembly and dialogue, the public generates opinions about the role of the state, either challenging or affirming the status quo. The public then articulates its opinions to the state. This dialogue makes up public opinion. Cultural theorists agree that public opinion is vital for a legitimate democracy.
A Successful Public Sphere
There are five factors that constitute a successful, ideal public sphere. The first is access. People must be able to access the discourse universally to form a true public opinion. Discourse must be open and nonsecretive, taking place in public forums. The second is degree of autonomy. People must participate in the public sphere willingly and without coercion, and their opinions must be their own. The third is egalitarianism, or rejection of a hierarchy. All people must be equal in the public sphere, with each opinion holding equal weight. The fourth is the rule of law, the subordination of the state. The final factor is the quality of participation. The public must commit to a common logic to debate rationally.
Public Sphere Historically
The public sphere as it is now known was established in the 18th century with the growth of public meeting places. Coffeehouses, literary societies and a free press were all meeting places or outlets where issues of public concern could be discussed. The Internet could be considered a modern public sphere. Governments have historically tried to censor the public sphere to control discourse. Attempts to criminalize or stifle speech are still seen today.
Problems with the Public Sphere
A true public sphere has never been achieved. Disenfranchisement of groups throughout history has made it impossible for everyone to have egalitarian access. Ethnic, gender and class exclusions have always existed, though those barriers are continually breaking down. Despite advances in civil rights, private interests continue to invade the public sphere, buying their way into public opinion. For-profit newspapers, advertising and even the enormous spending in public elections are all examples of money confounding an ideal public sphere.
References
Vancouver Island University: Jürgen Habermas and the Public Sphere; Marshall Soules, Ph.D.
“Public Opinion”; Vincent Price; 1992
“Public Opinion”; Carroll J. Glynn, et al.; 2004
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