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Even 16th-Century Mummies Had Heart Disease | New Report
Researchers find signs of atherosclerosis in 500-year-old mummies from Greenland.
CT scans of 5 mummies unveiled telltale hardened calcium deposits in their chest blood vessels.
One of the most common cardiovascular (heart) diseases, named atherosclerosis, affects more than 3 million people in the United States. It alters the blood flow around the body, posing the risk of serious complications.
The exact cause is still unknown. Risk factors include obesity, diabetes, smoking, unhealthy diet, high blood pressure, and abnormal cholesterol levels. All these factors are a part of a modern lifestyle.
But recently, an international team of anthropologists and researchers found signs of heart disease in 500-year-old mummies from Greenland. They performed CT scans of 5 mummies (1 child and 4 young adults from an Inuit community), which showed telltale hardened calcium deposits in chest blood vessels.
The study was a part of a bigger project to examine mummies from pre-industrial civilization to search for hints of cardiovascular diseases. All CT scans were performed in Brigham and Women's Hospital in 2018.
What Lies In Our Ancestors' Hearts?
It is intriguing to analyze our ancestors who lived several centuries ago and get rich insights that can help make our present and future better. In this case, researchers were searching for signs of plaque in the arteries (atherosclerosis) to see whether one of the major causes of death in the United States today was also common hundreds of years ago.
In case you don't know, a plaque is made up of calcium, cholesterol, fat and other compounds found the in blood. When arteries become too thin, they lose their ability to effectively transport oxygen- and nutrient-rich blood to parts of the body.
This is not the first time someone has presented evidence of heart diseases in CT scans of mummies. Over the last few years, many researchers have studied mummies from distinct geographical regions, including China, Syria, Korea, Peru, Egypt, and Aleutian islands.
However, the mummified remains from Greenland were a special subject of study because of their diet that majorly included fish and sea mammals.
Courtesy of researchers
Usually, the consumption of fish is considered as a healthy habit for heart, which makes these findings seem astonishing. As per researchers, there is still a lot to learn about what's healthy and what's unhealthy for heart. For instance, in the present era, some fishes contain high cholesterol and toxins like polychlorinated biphenyls and mercury that could pose risk.
There could be numerous other lifestyle factors that may have contributed to heart disease in the 16th century, for example, exposure to cooking smoke. But since the researchers have studied only five mummies, nothing can be known for certain.
Read: IBM's New AI Simulates Heart's Functions Within Minutes
Furthermore, scanning mummies is quite easier than scanning living individuals because the scanner has to precisely capture the movements of a beating heart (in living patients). However, both cases require a different perspective to interpret the images.
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What Is Angel Particle and How It's Particle and Antiparticle At The Same ?
Quantum Tunneling | How Long It Takes For A Particle To Tunnel Through A Barrier?
The Smallest Spectrometer Ever Built | Made Of Single Nanowire


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Labour Market Partnerships
The Social Security (Amendment) Regulations (Northern Ireland) 2021
Review of the Role and Regulation of the Private Rented Sector - Private Tenancies Bill
Irish Language Sector Sustainability Project
The Licensing and Registration of Clubs (Amendment) Act (Northern Ireland) 2021 (Consequential Provision) Regulations 2022
The Licensing (Notice Relating to Local Producer's Premises - Authorisation for On-Sales) Regulations (Northern Ireland) 2022
Annual up-rating of social security pensions, benefits and lump sum payments 2022-23
The Social Security (Habitual Residence and Past Presence) (Amendment) Regulations (Northern Ireland) 2022
The Social Security (Medical Evidence) and Statutory Sick Pay (Medical Evidence) (Amendment) Regulations (Northern Ireland) 2022
The Occupational Pension Schemes (Master Trusts) Regulations (Northern Ireland) 2022
The Occupational And Personal Pension Schemes (Disclosure of Information) (Requirements to Refer Members to Guidance etc.) (Amendment) Regulations (Northern Ireland) 2022
The Occupational Pension Schemes (Schemes that were Contracted-out) (Amendment) Regulations (Northern Ireland) 2022
The Occupational Pension Schemes (Fraud Compensation Levy) (Amendment) Regulations (Northern Ireland) 2022
The Occupational Pension Schemes (Charges and Governance) (Amendment) Regulations (Northern Ireland) 2022
Industrial Injuries Disablement Benefit Scheme: The Social Security (Industrial Injuries) (Prescribed Diseases) (Amendment) Regulations (Northern Ireland) 2022
The Social Security (Claims and Payments) (Amendment) Regulations (Northern Ireland) 2021
Refreshed Work Experience Programme with Opportunity Guarantee for Young People
The Registration of Clubs (Accounts) Regulations (Northern Ireland) 2022
The Licensing (Notice Relating to Local Producer's Licence) Regulations (Northern Ireland) 2022
The Licensing (Notice relating to Restaurants and Guesthouses) Regulations (Northern Ireland) 2022
The Licensing (Sample) Regulations (Northern Ireland) 2022
The Energy Payment Support Scheme (EPSS)
The Social Security (Claims and Payments, Employment and Support Allowance, Personal Independence Payment and Universal Credit) (Telephone and Video Assessment) (Amendment) Regulations (Northern Ireland) 2021
The Social Security (Fines) (Deductions from Benefits) Regulations (Northern Ireland) 2021
Emergency Fuel Payment Scheme (EFPS)
The Universal Credit (Exception to the Requirement not to be receiving Education) (Amendment) Regulations (Northern Ireland) 2021
Budget 2021/22 - Rate Support Grant (RSG)
The Welfare Supplementary Payment (Extension) Regulations (Northern Ireland) 2022
Social Supermarket Support
The Social Security (Income and Capital Disregards) (Amendment) Regulations (Northern Ireland) 2021
Covid Recovery Programme (21/22) – Support for Creative Individuals, Organisations and Employment & Skills
The Universal Credit (Work Allowance and Taper) (Amendment) Regulations (Northern Ireland) 2021
Transforming Debt Project - Implementation of a new Digital Debt Service and improved analytic solutions to enhance service delivery to customers
The Northern Ireland Housing Executive (NIHE) to administer Housing Benefit (Rates) and Low Income Rate Relief (LIRR) for Owner Occupiers from 31st May 2022
Increasing the NI Co-Ownership Housing Association (Co-Ownership) Property Value Limit (PVL) from £165,000 to £175,000
Development and delivery of a new Intermediate Rent policy and model

redpajama_set_name: RedPajamaCommonCrawl


I was quite excited about the second book released by Rupi Kaur, but I fear I might have held too high expectations. It was of course still worth reading, and not at all bad, but I also didn't have the revelation (of sorts) that I had with the first one. Which kind of makes sense. This bok feels more personal though, and as if she's carrying her heart on her sleeve, which I appreciate.
Friday 5th marked the release of new albums from two of my favorite Icelandic artists – Ásgeir & Sóley. It's his second album and her third, and I was confused that they released on the same day cause I thought they were on the same label (turns out they're not).
Sadly, the parts I liked the best – the quiet(ish) singing with acoustic guitars – are basically not there (apart from the two songs I enjoyed most). Instead most songs have the feel I dislike of Leyndarmál. In addition to this, it kind of bugs me that he's singing in English. Part of the allure of the debut album for me was that I had no idea what he was singing about, but instead I was completely reliant on the melody and how he sang. After some more listens, I grade this album "meh". It's not bad (I mean come on), but it's also not that catchy. Maybe it'll grow on me?
Plus. This is the video to Stardust. Eh?
Also Sóley had big shoes to fill – I LOVED her previous album. It's all dark and gloomy.


Factions are now available in Space Engineers. Players can create and join factions, determine ownership of blocks and manage the relations between them (hostile/ally). Block ownership is determined by computers, so if players want to take over hostile blocks, they will have to replace the computers that are in these blocks. Ownership can be transferred manually by the owner. Blocks can be shared within faction members or everyone.
IMPORTANT NOTE: Factions are still Work-in-Progress and this is only the first update. There are still many things to be added during the next weeks (eg. chat and communication) and some bugs/issues are yet to be fixed. We decided to release it now so we can get the best feedback possible from the players.
fixed crash when server selects all objects on the grid and sets "Me" as owner and "share with my faction"
This page was last modified on 13 October 2015, at 04:15.


Fotona's patented laser technology uses laser power to effectively ablate and cut the blood supply to the wart to incapacitate the wart from the root. Fotona Nd:YAG induces the coagulation of the blood vessels that supply the blood to the wart, causing subsequent necrosis. The laser penetrates deep into the skin to kill the calloused tissues, eventually leading to the death of the wart from the inside to the surface of the skin.
Warts come in many forms, sizes, and shapes. Here we break down the most common types of warts that are treatable with the new innovative Fotona wart-removal laser system.
Treatments for a wide range of warts and verrucae using Fotona's Er:YAG and Nd:YAG lasers.


YUMMY RECIPES ARE HERE TO EAT! Lots and lots of free recipes. Around 100 free online recipes. Each recipe was hand picked from over two hundred websites, many books and out of thousands and thousands of recipes! Then they were modified to make them even more lower in cholesterol, calories, sugar, fat and saturated fat.
Lower Cholesterol Cholesterol Recipes - Lower fat, lower sugar, lower carbs - Great diet recipes that will also help you lose weight.
They are all cholesterol free or lower cholesterol recipes. Lower calorie recipes, which means they are the low calorie version of a more popular recipe. Therefore these recipes are lower in carbs, very lower in fat and much lower in added sugar, with many being sugar free recipes, cholesterol free recipes, fat free recipes.
Chosen for SCRUMPTIOUSNESS - lovely to eat and generally easy to prepare. You will find here many recipes: Cookie recipes including Chocolate chip cookie recipe and peanut butter cookie recipe. The sugar free recipes are to be thoroughly enjoyed. The sugar free dessert recipes, fat free recipes. Hmmm, oh so lovely. Weight watchers recipes free.
Yes, you want to eat and enjoy, not starve or go "yuk, oh so horrible".
These lower cholesterol, fat and calorie recipes are much lower in comparison to what the normal recipe is, without much, if any, loss in flavour and texture. If you are looking for low cholesterol, low saturated fat, low calorie recipes due to a condition or disease, then please check out our NEW: OUR FREE LOW CHOLESTEROL, Low Calorie, Low Saturated Fat Recipes Start Here, as the ones below wont help you nearly as much, but they will mostly taste nicer.
Also included are a few lower calorie, lower cholesterol recipes for fruit smoothies and a few lower calorie recipes for bread and scones, and a few lower calorie recipes for thick shakes! Some of my wife's low calorie recipes are included also and more will be added.
Another page is to be devoted to meal preparations shortly, but I like you and most people I think, love our sweet things in life. As an example of a lower cholesterol meal preparation tip, you can often get away with using two egg whites instead of a whole egg - thereby reducing the cholesterol in the recipe considerably.
SPECIAL NOTE: When a specific brand name of artificial sweetener is used, you can use the equivalent of the one you use. For example, a tablespoon of Splenda is equal to a tablespoon of sugar, so you would use your sweeteners equivalent to one tablespoon of sugar. I use Nutrasweet or it's generic equivalent, so I would use three small tablets. Be aware though, that if the recipe calls for cooking AND it requires the artificial sweetener to be added prior to cooking, then you need the special sweeteners that tolerate heat well, such as Splenda. 1 cup sugar = 48 teaspoons of sugar, or 48 artificial sweetener tablets - you may be able to get by in a recipe with half the amount of the artifical sweetener.
SPECIAL NOTE 2: Be aware that although great effort has been made to get the nutritional analysis of calories, cholesterol and saturated fat correct, the concentrations within ingredients can change from one manufacturer to the next. For example, some cocoa powder has 0% saturated fat, while other manufactures turn it out with 7% and even 10% saturated fat. One really needs to be alert to the food analysis given on food items by the manufacturer and buy accordingly.
The weight loss diet recipes pages contained the best diet recipes on the internet, but I soon found that although these weight loss diet recipes had far fewer calories than their non-diet versions, they still needed to be consumed in moderation. The advantage of these weight loss diet recipes is that they taste really nice too!
THIS PAGE / PAGE 1: These fast weight loss recipes are just suggestions you may like to try. These fast weight loss recipes are not necessary for the fast weight loss strategy to work. So don't feel you are stuck with them in any way. By the same token, you need to consume these sweets in moderation if you want to seriously lose weight. Lower that cholesterol - Just because you are on a low cholesterol diet doesn't mean you have to give up the nice things, you just have to change the way you make them. So far we have four pages of low cholesterol fast weight loss recipes. The cholesterol diet recipes on this page include: Irish Coffee Recipe , Orange Sunshine Smoothie Recipe , Multigrain Pancakes Recipe , Orange Spice Coffee Cake Recipe , Black Devil's Food Cake Recipe , Cocoa Spice Cake Recipe , Chocolate Filled Cake Roll Recipe , Chocolate Angel Food Cake Recipe , Pineapple Carrot Cake Recipe , Devil's Delight Cookies Recipe , Lemon Bars Recipe , S'Amour Brownies Recipe , Banana Cream Pie Recipe , Deep-Dish Berry Pie Recipe , LOW CALORIE, LOW CHOLESTEROL VANILLA MILK SHAKE DIET RECIPE , LOW CAL SHAKE DIET RECIPE , PEPPERMINT ICE CREAM DIET RECIPE , Orange Spice Cake Recipe , Breakfast Shake Recipe , Chocolate Dunk Cookies Recipe , Best Light Pumkin Pie Recipe , Oatmeal-Raisin Cookies Recipe , Cherry Cola Cooler Recipe , Cherry Jubilee Parfait Recipe , Ricotta Cream Recipe , Vanilla Custard Recipe , Cappuccino Mousse Recipe , No Fat Vanilla Ice Cream Recipe , Vanilla Ice Cream Recipe , Chocolate Layer Pie Recipe , Low Cal Graham Crust Recipe and Brown Scones Recipe. There are about 34 cholesterol diet recipes on this page.
Our Yummy Dessert Fast Weight Loss Diet Lower Calorie Recipes, Lower Fat Recipes, Lower Cholesterol Recipes, page 2 These fast weight loss recipes are just suggestions you may like to try. These fast weight loss recipes are not necessary for the fast weight loss strategy to work. You need to consume these sweets in moderation if you want to seriously lose weight, lower that cholesterol - Just because you are on a low cholesterol diet doesn't mean you have to give up the nice thing. So far we have four pages of lower cholesterol fast weight loss recipes. The cholesterol diet recipes on this page include: Strawberry Angel Food Cake Recipe , Gold Medal Caramel Bars Recipe , Chocolate Cherry Angel Food Cake Recipe , Ornamental Frosting Recipe , Lovely Lemon Cheesecake Recipe , Chocolate Cheesecake Recipe , No-Bake Butterscotch and Cream Cheesecake Recipe , Pineapple Milkshake Recipe , Rippin' Raspberry Sherbet Recipe , Peanut Butter Fudge Recipe , Maple Cookies Recipe , Dandy Candy Recipe , Powdered Sugar Replacement Recipe , Homemade Potato Chips Recipe , Orange Freeze Recipe , Chocolate Cake Recipe , Carrot Cake Recipe , Egg Sausage Breakfast Sandwich Recipe , Herb Garlic Loaf Recipe. There are about 22 low cholesterol diet recipes on this page.
Our Yummy Dessert Fast Weight Loss Diet Lower Calorie Recipes, Lower Fat Recipes, Lower Cholesterol Recipes, page 3 These fast weight loss recipes are just suggestions. These fast weight loss recipes are not necessary for the fast weight loss strategy to work. You need to consume these sweets in moderation if you want to seriously lose weight, lower that cholesterol - Just because you are on a low cholesterol diet doesn't mean you have to give up the nice things. So far we have four pages of lower cholesterol fast weight loss recipes. The cholesterol diet recipes on this page include: Peanut Butter Bon Bons Recipe , Microwave Peanut Butter Cookies Recipe , Banana Popsicles Recipe , No Time Homemade Pizza Sauce Recipe , Fantasy Angel Food Cake Recipe , Rapid Mix One Bowl Low Cholesterol Bread Recipe , Williamsburg Peppered Cornmeal Scones Recipe , Rustic Peasant Bread With Dill Recipe , CHOCOLATE ECLAIR DESSERT DIET RECIPE , PEANUT BUTTER COOKIES DIET RECIPE , Low Cal Low Fat Easy Cherry Pie Filling , Chocolate Cherry Upside Cake Recipe , Chocolate Chip-Oatmeal Cookies Recipe , Fruit Smoothie Recipe , Low-Fat Devil s Chocolate Fudge Cake Recipe , Marbled Chocolate Cheesecake Recipe , and Strawberry Sorbet Recipe. There are about 17 low cholesterol diet recipes on this page.
Our Yummy Dessert Fast Weight Loss Diet Lower Calorie Recipes, Lower Fat Recipes, Lower Cholesterol Recipes, page 4 These fast weight loss recipes are just suggestions. These fast weight loss recipes are not necessary for the fast weight loss strategy to work. You need to consume these sweets in moderation if you want to seriously lose weight, lower that cholesterol - Just because you are on a low cholesterol diet doesn't mean you have to give up the nice things. So far we have four pages of low cholesterol fast weight loss diet recipes. The weight loss diet recipes on this page include: MOIST AND CHEWY BROWNIES DIET RECIPE , LEMON ICE CREAM DIET RECIPE , GINGER SNAP COOKIES DIET RECIPE , CARAMEL PECAN BARS DIET RECIPE , CHOCOLATE CHOCOLATE-CHIP COOKIES DIET RECIPE , BLACK BOTTOM PEPPERMINT ICE CREAM PIE DIET RECIPE , NO BAKE LEMON CHEESECAKE DIET RECIPE , FRUIT AND CREAM FREEZES DIET RECIPE , CARROT WALNUT CAKE DIET RECIPE , CHOCOLATE AMARETTO CHEESECAKE DIET RECIPE , CREAMY LEMON PIE DIET RECIPE , Low-Calorie French Fries Recipe , Ms. X's Potatoe Chips Recipe , Lemonade Recipe , Chocolate Custard Recipe , Iced Orange Cappucino Recipe , Patriotic Cheesecake Recipe , Orange Mousse Recipe , Oatmeal Cake Recipe , Oatmeal Raisin Cookies Recipe and Oatmeal Chocolate Chip Cookies Recipe. There are about 22 cholesterol diet recipes on this page.
For alternative really fast weight loss diet recipes that are much more lower in calories and healthier for you to achieve more permanent fast weight loss, check out our low cholesterol, low calorie, diet recipes. The fast weight loss diet recipes there may not always taste the same, but the diet recipes are definitiely better for you.
As a friend of mine once said, if you try and imitate your old favorite recipes, you may always be disappointed, replacing fat and sugar in a recipe and expect the same taste is just about impossible.
Try instead, as you venture into your new fast weight loss endeavor, to find new favorites instead. Favorites that are nice and enjoyable, and accepted for the different flavors and textures it may contain, along with it's lower calories.
Everyone will enjoy these low calorie muffins.
Preheat oven to 375 degrees. Very lightly grease muffin cups. Mix first 8 ingredients. Stir in last 2 ingredients until just combined. Put in muffin pan. Bake for 15 to 20 minutes. Makes 12 small muffins.
There are only 7 carbs per serving in this recipe for Lemon Zest Ricotta Crème.
Before dinner mix all together in a individual bowls. Put in refrigerator. Serve after dinner.
*Note: We used Splenda as the artificial sweetener.
Place all ingredients into a blender. Blend at high speed for 30 to 45 seconds.
In a large bowl, combine Bisquick, sugar, sweetener and orange peel.
With a pastry blender or two knives used scissor fashion, cut in margarine until mixture resembles coarse crumbs. Remove 1/2-cup and set aside.
To remaining mixture add cinnamon, baking powder, baking soda and ginger.
In another small bowl, whisk together buttermilk, egg substitute and orange juice. Add to crumb mixture in large bowl; mix until just combined.
Spray a 9-inch round baking pan with non-stick cooking spray. Spread batter evenly into the pan. Sprinkle reserved crumbs on top of batter.
Bake 35-40 minutes or until toothpick inserted in center comes out clean. Cool on rack for 15 minutes. Invert cake onto rack and cool completely.
Prepare a 9 x 13-inch pan with cooking spray; set aside.
In a mixing bowl, combine cake mix, whipped topping mix, and baking powder.
In another mixing bowl, combine water, egg whites, oil, and vanilla extract.
Mix dry ingredients with wet ingredients just until moistened.
To prepare frosting, follow directions on box. Then, spread over cooled cake.
Heat oven to 400-degrees. Grease and line the bottom of a 10 x 15-inch jelly roll pan with waxed paper.
Beat eggs in a large bowl with electric mixer until fluffy.
Sprinkle sugar, sweetener and vanilla over eggs; continue beating for two minutes. Repeat with remaining flour mixture. Spread batter evenly in pan.
Bake on center rack in oven for 10 to 12 minutes or until cake is golden and springs back when lightly touched.
Arrange a towel on work surface and cover with aluminum foil. Loosen edges of cake; unmold on foil. Roll cake jelly roll style, using towel as a guide. Leave cake rolled until it cools into jelly roll shape.
To make filling, blend milk with pudding mix according to package directions. Refrigerate pudding until it thickens. Unroll cake, spread evenly with pudding, and reroll. Lightly sprinkle sugar-free cocoa over the top to decorate. Cut into 1-inch slices and serve.
Recipe makes one cake roll.
Remove cake from pan. Place on serving plate. In small mixing bowl, combine all topping ingredients and reserved juice. Beat at medium speed of electric mixer until smooth.
Spread topping on cooled cake. Sprinkle with additional shredded carrot, if desired.
Fold in dry instant pudding mix.
Line baking sheets with wax paper and drop mixture by rounded teaspoon fulls (should get about 50).
Freeze on cookie sheets and then place in freezer bags.
Stir the 3/4-cup of flour, the cornmeal, salt and baking soda together with a whisk to combine. Set aside. In a medium mixing bowl, beat the butter until creamy. Add 1/3-cup of the sugar and beat at high speed for about one minute or until mixture loses its crumbly texture and begins to form a mass. Beat in the egg yolk, yogurt, and vanilla. Add the dry ingredients and beat on low speed just until combined. Scrape the bowl and beater. Knead the mixture briefly with your hands to mix thoroughly.
Whisk eggs and the egg white with the remaining sugar until combined. Whisk in the lemon juice and zest. Whisk in the 1/4-cup of flour. When crust is brown, turn oven temperature down to 300-degrees. Pour topping over hot crust and bake 15 to 20 minutes, or until topping barely jiggles in the center when you shake the pan gently back and forth. Cool on a rack. Chill before cutting into squares.
Preheat the oven to 350-degrees. Combine 2-ounces of the chocolate and 1/2-cup of the butter in a large microwave-safe dish. Microwave on high for 1-1/2 to 2 minutes or until blended, stirring halfway through the cooking process. Cool slightly. Stir in the sugar and eggs. Add the flour, pecan, 1/4-teaspoon of the flavoring and salt and mix well. Spoon into a greased 7 x 11-inch baking pan. Bake for 20 minutes or until a wooden pick inserted in the center comes out clean. Cool in the pan on a wire rack.
Mix the confectioner's sugar, half-and-half, 2-tablespoons of the remaining butter and the remaining 3/4-teaspoon flavoring in a large mixing bowl until smooth. Spread over the brownie layer. Chill for 30 minutes or until set.
Combine the remaining 2-ounces chocolate and remaining 1-tablespoon butter in a small microwave-safe dish. Microwave on high for 1 to 1-1/2 minutes or until blended, stirring halfway through the cooking process. Drizzle over the top, spreading evenly to cover the surface. Chill until set. Cut into 1-1/2 inch squares.
In large heatproof bowl set over hot water, melt chocolate with water, stirring until smooth.
Remove from heat; let cool slightly.
Whisk in egg whites and vanilla.
Stir together sugar, flour, baking powder and salt; stir into chocolate batter just until combined.
Pour into lightly greased 8 inch square cake pan.
Bake in 350 degree oven for 20 to 25 minutes or until edges pull away from pan.
Let cool on rack; dust with icing sugar.
Mix cocoa, sugars, flour and baking powder in a large bowl. Add egg whites, egg, oil and vanilla and mix until blended.
In a large mixing bowl, cream together cream cheese, 1-tablespoon milk and vanilla.
Add 1-teaspoon of milk and 1/2-cup sugar, beating constantly.
Add remaining sugar, 1/2-cup at a time.
Spread on completely cooled cake.
Recipe makes enough frosting for one cake.
Servings: 8 Take cottage Cheese and cream in blender until very SMOOTH . Set aside. Put Egg yolk in top of double boiler beat well and add milk. Add gelatin and salt. Cook overr boiling water until gelatin dissolves and mixture thickens. (about 10 minutes) Remove from heat, add Sugar substitute. Cool. Add cottage Cheese, lemon juice and vanilla to cooled mixture. Chill, stirring occasionally, until mixture mounds when dropped from a spoon. Beat Egg white until stiff. Fold Egg white and cool-whip together into mixture. Pour into graham crust. Or pour into Pie plate and top with crumb Topping. Crumb Topping: crush 2 graham crackers fine. Mix with pinch of cinnamon and nutmeg.
In a large bowl, gently toss berries, lemon juice, lemon zest, rum (if using), sugar replacement, flour, and tapioca. Place in a 1 1/2-quart ovenproof round baking dish. Set aside. Meanwhile, roll out pastry on a lightly floured work surface to 1/8-inch thick. Using a sharp knife, cut out a circle 2 inches larger than the baking dish. Set scraps aside. Brush the circle with the egg-water mixture and place, brushed side down, over the baking dish. Stretch the pastry tight (like a drum), pressing the overhanging dough onto the sides of the baking dish. Cover with plastic wrap and refrigerate for 1 hour. Cover and refrigerate remaining egg-water mixture. Cut the scraps into small decorative shapes with little cookie cutters or a sharp knife. Cover with plastic wrap and refrigerate.
Preheat the oven to 450°F. When ready to bake, brush the top with the remaining egg mixture and lightly press decorative shapes on the top. Brush the tops of the shapes with egg mixture. Bake for 15 minutes, then reduce oven temperature to 375°F. Bake for another 25 minutes, until pastry is golden. Remove from oven and cool on a rack. Serve warm or at room temperature.
Place in a blender and mix until ice is crushed. Serve.
Combine 1 1/4 Cups milk and egg yolks in a heavy saucepan over medium heat. Cook until slightly thick and coats the back of a spoon, about 8 minutes. Stir constantly and do not boil. Cool. Combine the egg mixture and 1 1/4 cup milk and the next 2 ingredients in a large bowl. Cover and chill completely. Stir in the crushed candies. Pour into a freezer can; freeze according to manufacturer's instructions. Spoon into a freezer safe container and freeze until firm.
In a large bowl, combine Bisquick®, sugar, Sweet One® and orange peel.
With a pastry blender or two knives used scissor fashion, cut in margarine until mixture resembles coarse crumbs. Remove 1/2 cup and set aside.
Per serving: 155 calories, 3g protein, 5g fat, 25g carbohydrate, 0mg cholesterol, 315mg sodium.
In a blender at medium speed, blend all the ingredients until smooth and frothy. Pour into a glass (and enjoy).
Variation: Add 1/2 cup sliced bananas or strawberries; blend as directed.
2. COMBINE flour, baking soda, and salt in a small bowl. Set aside. Coarsely chop 5 of the chocolate squares; set aside.
3. BEAT margarine, brown sugar and SPLENDA® Granular in large bowl with electric mixer on medium speed until light and fluffy. Add egg and vanilla; mix well. Gradually add flour mixture, beating until blended. Stir in chopped chocolate and walnuts.
4. DROP heaping tablespoons of cookie dough, 2 inches apart, onto ungreased baking sheets.
5. BAKE cookies 11 to 12 minutes or until lightly browned. Cool one minute; remove from baking sheets. Cool completely on wire racks.
6. MELT remaining 3 chocolate squares in microwave as directed on package. Dip one half of each cookie into melted chocolate. Place in a single layer on wax paper-covered plates. Let stand until chocolate is set.
Oats, raisins, and high-fiber bran make these muffins nutritious and delicious!
This pumpkin pie saves 151 calories and 12 grams of fat per slice from the traditional version and it tastes identical!
Preheat the oven to 350 degrees. Grind the cookies in a good processor. Lightly spray a 9" glass pie pan with vegetable cooking spray. Pat the cookie crumbs into the pan evenly. Mix the rest of the ingredients in a medium-sized mixing bowl. Pour into the crust and bake until knife inserted in center comes out clean, about 45 minutes. Store in the refrigerator.
Serves 8. Each slice: 165 calories, 1.5g fat, .5g saturated fat, 1.5mg cholesterol, 170mg sodium, 32g carbohydrate, 2g fiber, 6g protein.
Preheat oven to 375 degrees. Beat brown and granulated sugar with applesauce. Add egg and beat well. Add milk and vanilla. Add flour and beat well. Stir in the rest of the ingredients. Drop by level tablespoons onto baking sheet coated with cooking spray. Bake at 375 degrees for 9 minutes or until lightly browned. Yield: 3 1/2 dozen cookies.
Use diet jelly and diet cola to reduce each serving to 9 calories.
Place rice in saucepan with butter, milk and sugar, simmer, stirring occasionally, until creamy, about 15 minutes. Cool.
The fat-free replacement for whipped cream. Tablespoon by tablespoon you save 15 calories, 3 g fat and 10.2 mg cholesterol!
Regular whipped cream is loaded with calories, fat and sugar. Our healthier makeover recipe replaces heavy whipping cream with ricotta cheese, gelatin and milk, and sugar is replaced with a sugar substitute.
To learn more about Recipe Makeovers see CalorieKing's library article "Smart Substitutes: Your Guide to Low-Calorie Cooking Alternatives".
A rich, full bodied custard.
Make sure you do not over cook or boil custard as it will curdle.
Scald milk in a small saucepan.
In a bowl whisk together eggs and sugar: gradually adding hot milk.
Return mixture to pan and cook on medium heat, stirring constantly with a wooden spoon for 3-5 minutes or until slightly thickened.
Remove from heat and strain through a fine sieve into a clean bowl. Stir in vanilla.
Cool and refrigerate until chilled.
Custard is also delicious served warm.
A creamy, coffee flavored mousse.
If desired, dust with sifted cocoa before serving.
In a bowl, combine light evaporated milk, reduced cream and icing sugar.
Combine instant coffee, gelatine and water, stir to dissolve, cool, whisk into milk mixture. Refrigerate until just beginning to set.
Place in bowl of electric beater, beat until thick and creamy.
Spoon evenly into 8 individual serving dishes. Chill until set.
A fat-free alternative to the normal high fat ice cream.
20 minutes, until golden. Remove from oven.
cup of water until smooth. Spoon on top of the cream cheese mixture.
erate until ready to serve.
VARIATION: Try another flavor of pudding.
stirring until smooth. Remove from heat; let cool slightly.


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Trade deadline looms as baseball resumes after break
By Jay Cohen AP Sports Writer CHICAGO (AP) — Francisco Lindor and the Cleveland Indians, looking up at Nelson Cruz and the surprising Minnesota Twins. Matt Chapman and the Oakland Athletics, trying to run down José Altuve and the Houston Astros. Max Scherzer and the Washington Nationals, ...
Mets' Alonso outlasts fellow rookie Vlad Jr to win Home Run Derby
By Tom Withers AP Sports Writer CLEVELAND (AP) — Mets rookie Pete Alonso has a million-dollar swing. New York's newest slugger outlasted a worn-down Vladimir Guerrero Jr. in the final round of the All-Star Home Run Derby on Monday night to win $1 million — nearly double his 2019 ...
Breeders' Cup to add to safety measures at Santa Anita
By Beth Harris AP Racing Writer LOS ANGELES (AP) — The Breeders' Cup will increase the number of veterinarians on site during its world championships this fall at Santa Anita, where 30 horses died during the racing meet that recently concluded. That's according to Craig Fravel, ...
Querrey's reward for Wimbledon quarterfinal? Facing Nadal
By Howard Fendrich AP Tennis Writer WIMBLEDON, England (AP) — Sam Querrey is in the Wimbledon quarterfinals for the third time in four years. His reward as he seeks to reach his first Grand Slam final? A matchup against 18-time major champion Rafael Nadal. "It's going to just get harder ...
US looks to complete its French summer with a final win
By ANNE M. PETERSON AP Sports Writer LYON, France (AP) — The United States is about to conclude its summer in France with an opportunity to further cement its place as the best team on the international stage. The U.S. faces the Netherlands on Sunday for the Women's World Cup championship. ...
Jon Jones squeaks decision at UFC 239
By GREG BEACHAM AP Sports Writer LAS VEGAS (AP) — Amanda Nunes won in spectacular fashion. Jon Jones barely hung on. Both champions still emerged from UFC 239 with their belts around their waists. Nunes stopped Holly Holm late in the first round to defend her bantamweight title, and Jones ...
By TIM REYNOLDS AP Basketball Writer LAS VEGAS (AP) — Toronto said farewell to Kawhi Leonard. Miami said hello to Jimmy Butler. The Lakers finally have Anthony Davis. Free agency became real Saturday. The four-team trade that sent Butler to the Heat — with a new $142 million, four-year ...
LEADING OFF: Carrasco treated, Epstein backs Maddon
By The Associated Press undefined A look at what's happening around the majors today: COOKIE HEALING Indians pitcher Carlos Carrasco is being treated for leukemia, and he says it's going to make him stronger than he was before. Carrasco hasn't played for Cleveland since May 30. The ...
Newman, Marte have 3 RBIs each, Pirates top Brewers 12-2
By WES CROSBY Associated Press PITTSBURGH (AP) — Kevin Newman had a big night at the plate for the Pirates. So did Colin Moran. Starling Marte, too. They all helped power Pittsburgh to a 12-2 thumping of the Milwaukee Brewers on Saturday night. Newman and Moran each had four hits and three ...
By Tim Reynolds AP Basketball Writer LAS VEGAS (AP) — Toronto said farewell to Kawhi Leonard. Miami said hello to Jimmy Butler. The Lakers finally have Anthony Davis. Free agency became real Saturday. The four-team trade that sent Butler to the Heat — with a new $142 million, ...
Lindsey Horan hopes World Cup successes boost NWSL
By Anne M. Peterson AP Sports Writer LYON, France (AP) — Midfielder Lindsey Horan hopes the attention on women's soccer and the United States' run at the World Cup boost the professional league back home. The National Women's Soccer League is in the midst of its seventh season and has ...
Phillies' Herrera accepts suspension for rest of season
NEW YORK (AP) — Philadelphia Phillies outfielder Odúbel Herrera accepted a suspension for the rest of the season under Major League Baseball's domestic violence policy. The commissioner's office announced his decision Friday, two days after domestic assault charges against Herrera in ...
The best ever? Jones, Nunes could make cases at UFC 239
By Greg Beacham AP Sports Writer LAS VEGAS (AP) — Any attempt to choose the most dominant active fighter in mixed martial arts inevitably leads to a choice between two champions: Jon Jones or Amanda Nunes. Any discussion of the greatest fighters in MMA history must include Jones and ...
Coco Gauff, 15, avoids 2 match points in Centre Court win
By Howard Fendrich AP Tennis Writer WIMBLEDON, England (AP) — It was easy to forget that Coco Gauff is still just 15 as she stood on the grass of Centre Court, pounding her chest and shouting, "Let's go! Come on!" to celebrate a 32-stroke point that forced a third set in her match Friday ...
Lloyd says 2019 US team not a continuation of 2015
By Anne M. Peterson AP Sports Writer LYON, France (AP) — Carli Lloyd says the success the United States is having at the Women's World Cup in France isn't an extension of the 2015 title run. The so-called 2019ers are their own team. "We don't really bring up the 2015 World Cup that much ...
Plenty of dramatics as Nadal tops Kyrgios at Wimbledon
By Howard Fendrich AP Tennis Writer WIMBLEDON, England (AP) — Rafael Nadal was up near the Centre Court net when Nick Kyrgios smacked a booming forehand directly at the guy's midsection — right at him, on purpose — and earned a lengthy staredown in return. Kyrgios didn't apologize, ...
Williamson already likes spacing of NBA game
By Tim Reynolds AP Basketball Writer Zion Williamson knows he has a lot to learn starting when he makes his NBA Summer League debut. That said, he's already picked up a few things. The No. 1 overall pick in this year's draft by the New Orleans Pelicans is in Las Vegas, where his first ...
Morgan scores and Naeher saves in 2-1 win over England
By Anne M. Peterson AP Sports Writer LYON, France (AP) — Alex Morgan celebrated her go-ahead goal with a cheeky tea-sipping motion and Alyssa Naeher stopped a late penalty kick to send the United States into the final at the Women's World Cup with a 2-1 victory over England on Tuesday ...
Kevin Durant to sign with Brooklyn Nets
By BRIAN MAHONEY AP Basketball Writer NEW YORK (AP) — Kevin Durant is headed to the Brooklyn Nets, leaving the Golden State Warriors after three seasons. His decision was announced Sunday at the start of the NBA free agency period on the Instagram page for The Boardroom, an online series ...
Yankees rule Britannia, complete London sweep of Red Sox
By RONALD BLUM AP Baseball Writer LONDON (AP) — Britain treasures tradition, and the New York Yankees wrapped up Major League Baseball's first trip to Europe with one of their sport's classic customs: a late-inning pinstriped comeback. Gary Sánchez hit a go-ahead, two-run single in a ...


As part of the early day leadership team at 1-800-GOT-JUNK?, Tressa helped the company grow from $10m in system wide revenue to over $100 mil in 5 years. After leaving in 2008 to start a family, she started to look for an opportunity that would allow her to continue building her career, but enable her to be home with her children.
One day, while sitting in traffic, Tressa spotted a Men In Kilts truck and smiled thinking what a clever brand that it was. From her days at 1-800-GOT-JUNK, Tressa recognized the reaction of customers to services with fun branding, so she contacted them to find out more. Speaking to the founder, Nicholas Brand, she listened to his aspirations to franchise the business, so she jumped in with both feet.
While building out the brand, Tressa had two distinct things at the top of her mind: customer service and making people smile. So, she built the window and exterior cleaning franchise on their 'Clean Guarantee', timeliness and of course their team's legs!
When Tressa arrived at Men In Kilts in 2009 to help them franchise, she spent the entire first year "getting their ducks in a row," as she puts it. Tressa made sure that the business would survive outside of Canada, and all the way to the East Coast. Their first step was to split their original Vancouver location into two for a trial period and make sure it all went as planned. And, It worked.
Five years after starting the franchise, they are still working on that bootstrap budget, but this year will be the first that they are profitable. Their achievement has been organic and much of it has been down to the smart business strategy and smart hires of freelancers and contractors. It has also been down to the great marketing and brand strategy, which has meant that word of mouth and social media has replaced their paid advertising.
So, what are her goals for the future? To spend more time with her two daughters, and to grow the business into a recognizable brand across US and Canada, setting the standard for delivering customer service that, like the fun brand strategy, amazes people.


You work out, you eat well, you even foam roll and pop a magnesium supplement from time to time to keep yourself limber—but still, you can't shake this weirdly intense pain in your feet. So, we're here to help you solve this mystery: If the pain is worse in the morning, is concentrated near your heel but runs along the entire arch of your foot, and gradually gets a little better throughout the day (but never fully goes away), then you probably have plantar fasciitis. Luckily, there's plenty you can do to ease the pain.
Maybe you heard about plantar fasciitis at one point or another and wrote it off as a condition that comes on later in life. But it's actually pretty common for 20-, 30-, and 40-somethings to experience it. Characterized by inflammation of the thick band of tissue (aka the plantar fascia) that runs across the bottom of your foot and connects your heel bone to your toes, this condition is more common among runners, people who are overweight, people who wear unsupportive shoes like flats or high heels, and people whose jobs require them to stand for prolonged periods of time.
Essentially, anything that puts too much stress on the tissue that's meant to support the sole and small intrinsic muscles of the foot can lead to plantar fasciitis. "Because of stress and tension on plantar fascia, you get minor tears at that origin on the heel bone. If left untreated and you continue to exercise or walk in bad shoes, those tears continue to progress and cause inflammation and pain," says Jeanine Robotti, clinical director and physical therapist at Physio Logic, an integrated wellness facility in Brooklyn.
The condition tends to be worse with those first few steps after getting out of bed, Robotti says, because the tissues in your feet shorten while you sleep, making things tight come morning.
This is a simple exercise that can be done throughout the day if you have a desk job. Use a tennis ball or small massage ball to roll out the sole of your foot. Start seated and, when able, progress to doing this exercise while standing. When pain is acute, fill a plastic water bottle with water and freeze it. Use this to massage the sole of your foot to help reduce pain and inflammation.
Sit up straight in a chair and place one foot across your thigh. Pull your big toe up toward your ankle so you feel a stretch along the sole of your foot. Hold 10 seconds and repeat 5 times. Then pull all your toes up toward your ankle and hold 10 seconds for 5 repetitions. Massage the sole of your foot while holding the stretch. This will help improve flexibility in the plantar fascia.
Sit on the floor or in a chair. Place a rolled towel under the ball of your foot and hold both ends. Straighten your knee and gently pull the towel toward you. Hold the stretch for 15 to 20 seconds and repeat 3 to 5 times.
Stand facing a wall with your hands on the wall at shoulder height. Step back with one leg. Keeping the back knee straight and heel on the floor, bend your front knee until you feel a stretch in the back leg. Hold for 20 to 40 seconds and repeat 2 to 4 times. This will stretch the gastrocnemius and Achilles tendon, which can become extra tight if you wear high heels.
From there, slightly bend the back knee while keeping the heel on the floor to change the focus to the soleus muscle. You will feel this stretch lower in the calf near your ankle. Hold 20 to 40 seconds and repeat 2 to 4 times.
Stand with the balls of your feet on the edge of a step. Slowly let your heels down over the edge of the step and relax your calf muscles. You will feel a stretch throughout your calf and plantar fascia. Hold 20 to 30 seconds, then engage your calf muscles to return to the start position. Repeat 2 to 4 times.
Sit in a chair with a towel spread out on the floor under your feet. Use your toes to pull the towel toward you and then to push the towel away. This will help strengthen the intrinsic muscles of the feet, which will eventually take some of the burden and stress off of the plantar fascia.
Sitting in a chair, dump a cup of marbles on a towel on the floor. Pick them up one by one with your toes and place them back into the cup. This is another intrinsic muscle builder.


When the WTO makes its eleventh Ministerial Conference (MC) at the Argentinian city of Buenos Aires, between 10 to 13 December 2017, India- being a leading negotiator at previous MCs, has some leading issues to engage with.
First and foremost is availing a final solution to the issue of Public Stock holding of food grains for food security purposes. The country is seeking permissible status to such food subsidies. Indications are that other WTO members may not put big resistance while forming a rule based support to food security oriented procurement.
Second one is the new and emerging topic of e-commerce. It is for the first time that e-commerce is introduced for discussions at a Ministerial Conference. Here, several leading countries including the US and China are trying to include ecommerce under the discussion. Some of their political allies have also joined them on this futuristic trade issue.
For India, the Commerce Ministry has worked on it only slightly late and reached the stand that ecommerce need not be integrated into the present multilateral trade system.
"India's trading community, which is under stress due to competition from e-commerce companies, would be unforgiving if the country agrees to negotiate rules at the multilateral forum to make the going easier for foreign companies," a trade official supporting the country's position has elaborated.
Besides the new and old trade issues, India has a mission to save the WTO's trading platform from the risk of being irrelevant in the context of Trump's new trade policies. Already, Trump has signalled opposition to the WTO format and launched micro protectionist steps.
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War Comes Home for Dinner
By Jesse Connuck January 20, 2016
Since World War II, the aims of grocery shoppers, parents and the U.S. military's Quartermaster Corps have merged
THE story, which varies a bit with the telling, goes something like this: around the time of the Napoleonic War, the French government offered an award of 12,000 francs for any method that cheaply preserved large quantities of food for transport to the front, however distant it may lie. The prize was given in 1809 to confectioner Nicolas Appert, who discovered that food cooked in a sealed jar wouldn't spoil. Though he didn't understand how it worked, canning was born.
Over subsequent decades canning increased in safety, affordability, and familiarity, and its military origin has since fallen into obscurity. While not all military food preservation techniques have garnered such renown, several others that have become an integral part of civilian life serve as the subject of food writer Anastacia Marx de Salcedo's new book, Combat-Ready Kitchen.
Despite her devotion to preparing healthy, homemade meals for children, De Salcedo's project began with the realization that she was sending her children to school with lunchboxes full of heavily processed food, wrapped in environmentally destructive packaging, and profiting food industry conglomerates. But, she declares, "it's far worse than that…It was designed for soldiers." The shock of this discovery prompted her to follow the origins of her children's packed lunch back to the U.S. military's research station in Natick, Mass., and Combat-Ready Kitchen is the record of her findings. Somehow, since World War II, the respective aims of grocery shoppers, parents, and the Quartermaster Corps of the U.S. military have merged.
De Salcedo concentrates on the money moving between the research center in Natick and its partner conglomerates. Together they have improved on the rations of old—pork and rice, frankfurters and beans—to develop bread that won't go stale for weeks, guacamole that never turns brown, and energy bars that can be eaten on the run. These advances in both preservation and nutrition afford the military more options for feeding troops; with a greater range of foods that can be easily preserved, the military has more leeway for prioritizing taste and variety.
The partnership is a boon to both the military and the food industry. Even as recently as 2011 the U.S. military purchased some $3.8 billion of groceries in a single year. On top of that, military research spending on food—at a scale of eighteen Cooperative Research and Development Agreements in fiscal year 2007 alone—enables companies to develop processing and packaging technologies that give them an edge over their competitors. And for the military, producing these foods on a mass scale in peacetime shortens the amount of time necessary to mobilize supplies in the case of troop escalation.
Of course, a competitive edge is only worthwhile if there is a ready market for the product. Fortunately for the processed food industry, convenience is a shared concern of the armed forces and civilians alike; a preference for foods that are quick and easy to prepare, and that enjoy a long shelf life, is common both to the military and many American households. Even if most Americans don't live under the same physical and mental duress as soldiers, they still want to eat healthily, and the military has mastered the art of producing food that is nutritious and has high acceptance across a broad swathe of people.
The convergence of consumer preference and processing technologies has also benefited the military. If soldiers on deployment eat the same fortified foods they enjoy at home, they consequently absorb the appropriate nutrition, maximizing their physical and cognitive abilities. The military spends huge sums of money on the development of foods that soldiers will want to eat, and incidentally, ordinary grocery shoppers want to eat them too.
If the energy bar is any indication, military and civilian values have converged at a level the Quartermaster Corps couldn't even dream of. In partnership with Milton Hershey and his nascent chocolate company, the military developed what came to be known as the Logan Bar, or D ration, in the 1930s and '40s. Packed with protein, carbohydrates, and caffeine, Logan Bars were made intentionally unpalatable, lest soldiers eat them too soon. In the following decades they slowly morphed into the First Strike Bars and Ranger Bars still in use today, as well as the PowerBars, Clif bars, LUNA bars, NutriGrain bars, and many other competitor bars lining supermarket and convenience-store shelves of the civilian world. Nutritionally and calorically dense, light, and portable, energy bars have come to be just as popular in school cafeterias as they are on the battlefield.
The convergence of military and consumer food preferences is as much a conceptual change as a historical one, marking a movement away from cooking as a pleasure or art to, as De Salcedo argues, a science—that is, a product of facts rather than experiences. Yet this conception is perhaps incomplete, or at least not entirely accurate. Food preparation has become oriented to achieving practical goals like nutritional balance, taste, and portability; and the quality of the food is judged according to quantifiable criteria rather than its creativity or innovation.
De Salcedo presents a world in which food isn't cooked but instead is engineered according to predefined specifications. This may seem obvious, but it's radical nonetheless. Historically, meals acted as displays of artistry and power. Royal or aristocratic chefs sculpted lavish spreads of difficult-to-find ingredients that reflected the status of their employers. The poor, meanwhile, ate whatever was on hand. Creativity allowed it to be as delicious as possible, but they had no knowledge of nutrition, and even if they had, it likely wouldn't have changed what was available.
Engineering food to meet military objectives certainly makes a certain sense. What's alarming is that these objectives have come to be shared by the average grocery shopper. De Salcedo, however, never takes her sense of alarm quite so far. Toward the end of the book she visits her local grocery store and fills her cart with the items bearing a military fingerprint. The moral of her story is blunt: Military technology dominates the supermarket. But while it's clear she thinks this ubiquity bad, she doesn't spend much energy explaining why. In fact, the only complaints she can muster are that the long-term health consequences of processed food haven't been tested, and that it's time for an overhaul of the FDA. Despite the pages and pages spent scrupulously detailing certain enzymatic processes and nutritional experiments, she never considers the more profound and interesting question of why eating has become so goal-oriented in the first place.
History shows that you don't have to be a meticulous, ends-focused eater to achieve a balanced and healthy diet. As the Mediterranean diet clearly demonstrates, many traditional diets have provided people with the nutrition they need. Italians had been pairing tomatoes with olive oil for hundreds of years before anyone realized that the fat in the oil aids metabolism of the lycopene in the tomatoes. At the same time, it's important not to discount the benefits of modern practices like food fortification, which has spared countless individuals from the ravages of malnutrition and made maintaining a balanced diet less of a conscious concern.
Military-inspired, efficiency-oriented eating has reached its apotheosis in the meal-substitute Soylent. Invented by a civilian for civilians, Soylent is a powdered drink that nominally contains all of the micro- and macronutrients a person needs in a day. It aims to be a complete replacement for meals and "normal" food, allowing consumers to save time on shopping, cooking, eating, and cleaning up, and spend their leisure as they please, instead of wasting it away on obsolete rituals. Efficient to an extreme, it's still too soon to understand the long-term health impact of the drink, though De Salcedo would insist that you could say the same for many of the military's inventions.
Health considerations aside, making convenience our sole dietary concern threatens our ability to place ourselves in the world. Food produces and is produced by the cultures we identify with, and while perhaps someday Soylent will be an indicator of a culture of its own, for now it still takes us out of the ones we belong to. Sharing recipes, cooking meals with family, meeting friends at a favorite restaurant—all these activities connect us to histories and cultures that may not be terribly efficient but are certainly worth preserving. If we step out of those histories for the sake of convenience (with Soylent) or realize they are not what we thought they were (because the military actually made that food), for better or worse we lose that connection.
As it turns out, the military is looking at adding Soylent as a combat ration. Yet it never intended to exalt convenience over all other culinary concerns. Though earlier research may have focused on portability, readiness, and nutrition, more recent efforts focus on how to better represent American food culture on the battlefield and, in the past two decades, how to make combat eating more like eating at home.
Maybe military food research isn't all bad then. Many women, to whom the work of food preparation has traditionally fallen, have gained more free time and saved themselves tons of effort, thanks to ready-made and shelf-stable foods. A bagged loaf of bread at the supermarket that lasts a week or two may not seem like a significant time saver these days, but it does when you consider the time saved not only from baking but also from daily trips to a bakery to buy fresh loaves. Add to this the plastic wrap that keeps food fresh longer; salad that comes shredded, washed, and bagged; frozen breakfast pastries; and every other canned, jarred, and boxed food on the supermarket shelves and suddenly that's a lot of food preparation time saved.
As strange as it may sound that military technology has eased possibilities for women working outside the home; De Salcedo herself testifies to it. Before she began the book she felt that "an involved parent, a mother who cares about what her children eat, makes their lunches herself." Yet after three years of research and writing, she became a woman who unapologetically declares cooking "a dying art." She describes watching her mother-in-law butcher a chicken, freezing the excess parts to use another time, and appreciating how much time she could save just buying packaged drumsticks and chicken breasts instead. Sandwich bread and salad greens that can sit around without going bad both reduce food waste and the frequency of shopping trips. But unbridled efficiency comes with its own mix of risks and sacrifices.
The choice between easily prepared nutritious food and artful cuisine is certainly much hazier and nuanced than it is clear-cut. Though concern about the military's influence on our every meal may be well justified, we would be naive to think this influence is entirely pernicious. Nevertheless, it bears asking why certain qualities of food are privileged over others. Civilian life may not yet be entirely steeped in military values, but it has taken on something of their flavor.


text:
Ursula van Beckum, död 1544, holländsk anabaptist och adelsdam som avrättats för kätteri. Hon tillhör de mest kände holländare som avrättats av den spanska inkvisitionen.

Hon var gift med Johan III av Beckum och svägerska till Maria van Beckum och anhängare till vederdöparna. 1542 förklarades dessa för kättare av de spanska myndigheterna i Nederländerna. Hon arresterades med sin svägerska Maria 1544. De brändes båda på bål för kätteri, vilket blev mycket uppmärksammat.

Källor
 http://www.inghist.nl/Onderzoek/Projecten/DVN/lemmata/data/beckumu

Avlidna 1544
Personer som blivit avrättade för kätteri
Kvinnor
Personer som blivit avrättade genom bränning
Nederländsk adel
Personer i Nederländerna under 1500-talet
Födda okänt år
Personer under reformationen

redpajama_set_name: RedPajamaWikipedia


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If you've been reading anything about web experience management lately, you'll have come across the phrase "mobile first" -- the process of designing, creating and delivering content with mobile device compatibility in mind.
The past three years have seen firms weigh up the relative benefits of mobile apps and mobile websites as they try to find the best way of meeting user requirements. One of the striking aspects of the mobile boom is the way it has encouraged content asset owners to think about web experience management in a way they never did when desktop sites were their only outlet.
Using mobile devices has changed the way users behave, and has placed experience at the heart of how they interact with brands -- and that makes any brand with a poor user experience extremely vulnerable. This is such a key topic at the moment that it has made it onto the agenda of a number of digital media and marketing events, including TFM&A.
From a content delivery perspective, the mobile first approach is a question of workflow: businesses want to meet the needs of smartphone, tablet and desktop users – but they don't want to overburden their editors, designers and web developers.
Taking mobile as a starting point for content creation is an effective means of making sure your web content is compatible with all different screen sizes. At the same time, it makes it possible for content to be created in a single location and used across multiple devices -- streamlining workflow and reducing the gap between creating an idea and publishing it across all your channels.
From the perspective of content asset owners, the focus is on making sure that users can access the information they need when they need it and on their preferred device. And that means moving away from a content model that starts with a desktop site and strips it down, towards one that begins with the smallest device and works upwards.
News site Metro.co.uk is a great example of this approach -- they gave up smartphone and tablet apps altogether to develop a website where, in the words of their Head of Content Martin Ashplant, "anything that doesn't work on mobile doesn't get published." This meant completely changing the priorities of the site to take into account user behavior, mobile device page load speeds and the way image use and advertising affects the user experience.
The same is true for many organizations. Users haven't stopped accessing content on their desktop or laptop devices, but many will make their first contact using a mobile device -- and whether they return for another look depends on the experience they have there.
Of course, making the "mobile first" approach work means taking it beyond the design phase and into the entire content lifecycle process. It means setting clear guidelines and parameters for the type of content that can make it on your site -- image sizes, use of Flash, content length -- and monitoring to ensure incompatible elements either don't make it through, or are eliminated as soon as possible.
And in the same way that companies embracing the "mobile first" approach are looking to streamline workflow, they will be seeking to make this monitoring process as automated as possible, for maximum results.
Simon is the founder and Chief Executive Officer of ActiveStandards™: the leading SaaS platform for enterprise web quality management. ActiveStandards supports the daily web governance programs of some of the largest brands in the world, including Unilever, Shell, ING, Rolls Royce, Alcatel-Lucent, CSC, HP, Canon and Thomson Reuters. As CEO, Simon is responsible for setting the strategic direction of the company, and also has a client-facing role across a number of major accounts.


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Sing, Unburied, Sing (Hardback)
Jesmyn Ward
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WINNER OF THE NATIONAL BOOK AWARD 2017 KIRKUS PRIZE FINALIST 2017 CARNEGIE MEDAL FINALIST 2017 'This wrenching new novel by Jesmyn Ward digs deep into the not-buried heart of the American nightmare. A must' Margaret Atwood 'A powerfully alive novel haunted by ghosts; a road trip where people can go but they can never leave; a visceral and intimate drama that plays out like a grand epic, Sing, Unburied, Sing is staggering' Marlon James, Winner of the Man Booker Prize 2015 An intimate portrait of a family and an epic tale of hope and struggle, Sing, Unburied, Sing examines the ugly truths at the heart of the American story and the power - and limitations - of family bonds. Jojo is thirteen years old and trying to understand what it means to be a man. His mother, Leonie, is in constant conflict with herself and those around her. She is black and her children's father is white. Embattled in ways that reflect the brutal reality of her circumstances, she wants to be a better mother, but can't put her children above her own needs, especially her drug use. When the children's father is released from prison, Leonie packs her kids and a friend into her car and drives north to the heart of Mississippi and Parchman Farm, the State Penitentiary. At Parchman, there is another boy, the ghost of a dead inmate who carries all of the ugly history of the South with him in his wandering. He too has something to teach Jojo about fathers and sons, about legacies, about violence, about love. Rich with Ward's distinctive, lyrical language, Sing, Unburied, Sing brings the archetypal road novel into rural twenty-first century America. It is a majestic new work from an extraordinary and singular author.
Fiction & Poetry Modern & contemporary fiction post c 1945 Publisher: Bloomsbury Publishing PLC Publication Date: 02/11/2017 ISBN-13: 9781408891049 Details: Type: Hardback Format: Books
Availability: Not currently available to order online.
Jesmyn Ward received her MFA from the University of Michigan and is currently an associate professor of creative writing at Tulane University. She is the author of the novels Where the Line Bleeds, Salvage the Bones, which won the 2011 National Book Award, and Sing, Unburied, Sing, which won the 2017 National Book Award. She is also the editor of the anthology The Fire This Time and the author of the memoir Men We Reaped, which was a finalist for the National Book Critics Circle Award. In 2016, the American Academy of Arts and Letters selected Ward for the Strauss Living Award, and in 2017 she was awarded a MacArthur 'Genius' Award. She lives in Mississippi with her family. @jesmimi
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ghalib bajwa
Cyclist Saqib upbeat over China Wall expedition
LAHORE: Pakistan has no dearth of brave and talented youngsters in every field. Multan's 24-year old cyclist Saqib Rehman belongs to this specific class.
Saqib grabbed the global attention in November 2018, when he became the first man of the world to scale 21000 feet high K2 base camp on his mountain bike after a highly dangerous journey of three months.
While talking to 'The News' on Thursday, Saqib informed that he intends to ride mountain bike on great China Wall as his next target in June/July 2019. "I'm quite determined to ride cycle on great China Wall and become first Pakistani to do so. Definitely I require sufficient financial support from govt and private sector to perform this unprecedented feat," he added.
Answering a question about his preparation for the China Wall expedition, Saqib said: "I know riding mountain bike on China Wall will not be an easy job but I am doing hard work to keep myself fit physically and mentally for the great challenge".
Responding a query, Saqib said: "He faced a lot of difficulties during his cycling journey to K2 base memorial but he managed to surpass all hurdles with the help of Pakistan Army."
Saqib thanked Pakistan Army for extending every kind of facilities during his unique campaign. He dedicated his rare feat to martyrs and ghazis of Pakistan Army. Saqib said he wanted to give the message of peace to the world community through his unique cycling performances. "Pakistanis are peace-loving people and want to resolve all issues through peaceful dialogue," he stressed.