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Tuesday, October 27, 2009
Today I received my first notes from Sheila in Florence. She said she would keep us informed about her travels and eating in Italy. It looks like someplace we would all love.
Gail - I've been to the market and picked up our arugula for the day,
along with other fresh fruits & vegetables for today's meals. We are
just a few blocks from the Campo di Fiori, one of Rome's open air
markets, and while shopping this morning, I took a lot of photos --
here's a photo for you -- I will post more on Flickr later tonight.
Wednesday, October 7, 2009
It was delicious!
Now, a Warren pear for dessert.
Tuesday, September 29, 2009
Just like the Dutch craze for tulips, there was a New World equivalent with regard to pears. There were pear parties in the mid-1800's and rampant speculation in what we would now call pear futures. According to the authors, juicy pears became all the rage in Massachusetts in the years between 1825-1875. Members of high society hosted pear tasting parties and investors threw capital into speculative orchards, most of them unsuccessful. According to P.T. Quinn (1869, Pear Culture for Profit), "There has been more money lost than made, for I could enumerate five persons who have utterly failed to every one who has made pear culture profitable." Would-be millionaires entered into fierce competition for the newest pear varieties and the idea of getting rich planting and growing pears led "legions of American amateurs to experiment with their own varieties." (The Fruit Hunters, Adam Leith Gollner and Adam Gollner, p.255)
I leave the tale of pear mania behind with some hope for today. Life went on, pears grew as did hope. The ruin of investors in pears was not quite a crisis by our present standards. As Tom Stevens of the Daily Telegraph said the word "crisis" comes from the Greek for "turning point." (Hope will only emerge when we're utterly submerged in bad news, 10/8/08) In the ancient language of flowers, pears symbolize comfort and affection. I find a lot of comfort in the fall, eating delicious, juicy pears, seeing them in crates with all their lovely colors. Knowing that I am eating the best fruits of a long history of pear breeding.
When pears are given as gifts, the sender is asking for a sign of hope. Hope is something that we adults often have a short supply of. When things are going badly, we tend to lose hope. Maybe at this time of financial worry and this season of generosity we all need to give the gift of pears and hope.
Friday, September 11, 2009
To me, cool weather harvests are comfort food. I love potatoes, yams, beets, bitter greens, onions, apples and pears. I like the unusual combinations available before the first frost. Like tomatoes and potatoes. Yams and greens.
We are gearing up for the next season of Eat Outside the Box CSA. I have taken 3 weeks off and I am really craving fresh local food. Join me!
Saturday, September 5, 2009
Thursday, September 3, 2009
Be there or be square!
Wednesday, August 26, 2009
Join us for a community pot-luck picnic at Las Lomas High School in Walnut Creek.
This event is free!
We are gathering in support of healthy school lunches. This is one of over 200 eat-ins being staged across the US on September 7 this year to send a message to Congress. As a national day of action, Slow Food is hoping to persuade our members of Congress to increase funding to school lunches and make a commitment to improving the quality of food served to our children every day.
Bring your friends and family! For the month of September only,new donations to Slow Food at any level will provide a one-year membership in Slow Food USA. This is a wonderful time to join Slow Food and support good, clean and fair food.
So gather with neighbors and others who share your views on feeding our children and have fun at Las Lomas on September 7.
Thursday, August 6, 2009
Monday, August 3, 2009
Slow Food Dinner, August ‘09
-sweet corn pizza with arugula, hobbs bacon and tomato
-fresh fig pizza with sweet gorgonzola and parma prosciutto
-marinara pizza: tomato sauce, olive oil, dried oregano, garlic
-burrata bruschetta with olive oil braised tuscan kale and maldon sea salt
-local spiny lobster salad with heirloom tomatoes and a medley of green and Romano beans
-hot-smoked Alaskan king salmon with fresh shelled beans and sweet corn ragout
-roasted lamb with Watsonville artichoke hash and olivada
-farmer al’s peaches with tocai sabayon and crushed raspberries
-reggiano parmesan with 25 year aged balsamic
Sunday, July 26, 2009
We thought it would be kinda cool to live in the Bay Area. We were dying to get out of LA, Orange County. We both came from garden backgrounds. I grew up with a big garden in Texas and Rick had a big garden in Norwalk where he grew up. We decided we both wanted to eat healthy. We had a nice backyard garden. Our whole backyard was garden. Then when we had the opportunity to move up here we had the idea to buy a 1-acre place with a nice house. We looked at some properties and they were way over what we wanted to pay and this was way over what we wanted to pay. 10 acres of alfalfa, that’s it and one building. We actually became farmers as soon as we moved here.
When we moved onto this property, we had 3 mortgages. The little garden that we planted and the alfalfa that we were growing were our pocket money. I got a job as an inventory clerk at the John Deere dealer. I wanna say we farmed the alfalfa another year. In the early winter of ’81, we decided to plant the fruit trees. We figured if we could eat fruit for as long as we could, we’d be happy. So we planted 9 different varieties of cherries, 3 different varieties of apricots, 2 different plums , 9 peaches, 9 nectarines, 3 figs, 3 pears. Each variety was a 200 foot row. Right around 600 fruit trees. And we had part of the property out back. So in the summer we decided we wanted to plant melons, Crenshaw melons into ground that had been alfalfa, they were to die for.
By January, we were out of money.
We tried for several years to make the money last all year but we couldn’t. We had to farm. If we were going to farm we needed something to keep us going year round.
We weren’t like the other people around here. We didn’t come from a farming family didn’t have it in our blood. So he thought that having a degree would give him more credibility. Planting the 600 fruit trees made it a little more than a garden. The 600 fruit trees was insane. Other than providence taking its course, you know, maybe we were supposed to be here. It wasn’t really anything that we planned. Except for the thing when I said, we’re gonna have to have income year round: leafy greens and stuff. Then he got the bright idea.. planted garlic in the fall.... He decided he would make it a product. He started planting it in beds. We were gonna haul ‘em all out of the ground and sell ‘em when we needed the money. We knew nothing really when we started doing this, it’s amazing.
Monday, July 20, 2009
When we first arrived: Everyone was so friendly. We had, you know, lots of Mexican students and -- Chinese Asian, my kids were the only ones, the three in elementary school. There were grown Asian Chinese people they were the children of the owner of Centro-Mart. But they were, you know, already grown. But I met the owner Mr. and Mrs. Wong who owned a small grocery on Oak Street, just right next to Chevron gas station now. They were the nicest people and welcomed us. “Oh we have not seen Chinese students in this community for long, long time.” Especially Welling, he was such a rascal, he was active and he would not just stay around-- he roamed around, just raced around the store. And, so Mr. Wong was very happy to see a little Chinese boy running around. And always gave him bubblegum and stuff like that. And also, we were fortunate and have nice neighbors on Eureka Avenue. And in a way, nothing much changed on Eureka Avenue.... Mr. Wolfe always came by and advised me. ... Gradually, he even taught me how to prune trees....Especially now that he is gone, my memory of him – every time when I prune trees, I thought of him... I am so different – ethnic, look -- and whatever – I am so totally different -- but we were accepted to this neighborhood.
I always bumped into friendly people. They always looked at my 3 boys, they were like a little 3 steps because age-wise they were so close and they were handsome... Wherever we went I met friendly people and they had good friends in school and their parents also were nice....We were accepted to this family and that made me feel at home.
Now: The new residents seem to have no respect for anybody. Among themselves and more so to the older residents whether in age or in, you know, chronological order. They have no respect for the people who already live here. On the roads they say, you know, “Who cares about you farmers? Who cares about you? Small town people.” That is the arrogance... They have no respect to anybody who is their neighbor. For instance, let me illustrate how bad it can be. A few years ago when the new Safeway opened there was a big thing in Brentwood and I shopped there too. And I met a young mother with a cute little baby boy, wearing boots, like hiking boots -- so cute on him. I was getting in line to pay and she was ahead of me and I just made a remark, “Those are beautiful boots! What are you going to do with them? Are you going hiking?” Or something -- just talk to the baby. And the mother--I don’t think she’s probably in the mid 20’s or late 20’s -- and she turned around and looked at me: “Oh do you like my baby? You want to work for me?” And I looked at her as okay, I dress sloppily and I am an ethnic person – I need work? But I would not expect someone to say to me ...“be my babysitter!”, you know, a nanny or something. And I said “no, I have a farm to take care of.” That would be even worse. “A farm, why you want to work on a farm?” so I said, “It’s my choice.”....So, that’s how I come to see the new people, especially the younger people. They show no respect to other people. They come here and they get a big house -- they are the queen and king. You know, “we can do anything here.” So that kind of attitude really upsets me.... All they know is: “I drive an SUV, I drive an expensive car, I have a big house and blah, blah, blah.” That’s all! “We are above you, we are superior to you.” You can have your way, I am happy with my way.
Tuesday, June 30, 2009
Franco's Pasta with Zucchini and Potatoes
Epicurious | September 1996
by Faith Willinger
Red, White & Greens
Can be prepared in 45 minutes or less.
Yield: Serves 4 to 6
1 large (about 1/2 pound) boiling potatoes cut into 1/2-inch dice
2 1/2 tablespoons fine sea salt plus additional to taste
2 medium zucchini (about 3/4 pound total), trimmed and cut into 1/2-inch dice
1 pound spaghettini
2 to 3 tablespoons extra-virgin olive oil
2 tablespoons chopped basil or flat-leafed parsley leaves if desired
1/2 cup freshly grated Parmesan (about 12 ounces)
freshly ground black pepper to taste
In a 6-quart kettle bring 5 quarts water to a boil. Peel potato and cut into 1/2-inch dice. Add potato and salt to boiling water and boil 2 minutes. Add zucchini and pasta and boil until pasta is al dente.
Drain pasta and vegetables in a colander, reserving 1/2 cup cooking liquid, and in a bowl toss pasta and vegetables with oil, basil or parsley, reserved cooking liquid, and Parmesan. Season with additional salt and pepper.
Now, what to do with all the apricots? For your information, the Blenheims in this week's share are listed on the Slow Food Ark of Taste. I think they are the essence of apricots; what apricots should be. I've never tried the recipe below, but how bad could it be with apricots, butter and sugar? It's from a website called Kitchen Parade. Enjoy!
FRESH APRICOT BARS
A showcase for orbs of apricot
Hands-on time: 20 minutes
Time-to-table: 1 hour
Serves 12 or 20
* 1-1/4 cups (2-1/2 sticks) unsalted butter, at room temperature
* 1-1/4 cups sugar
* 2 eggs
* 1/2 teaspoon almond extract
* 2-1/2 cups flour, fluffed to aerate before measuring
* 2 teaspoons baking powder
* 1/2 teaspoon table salt
* Fresh apricots (halved) or canned apricots (well-drained), enough to fill the tray
* Icing sugar
Preheat oven to 400F. With an electric mixer, cream the butter until light and fluffy. Add the sugar and continue beating until light and creamy. One at a time, add the eggs and beat until batter becomes glossy. Add the extract and incorporate. Stir together the flour, baking powder and salt, add to butter mixture and incorporate fully but do not overbeat. With your fingers, spread evenly in a well-greased jelly roll pan or a baking sheet with sides, even a 9x13. Arrange apricots cut-side down in rows so that when cut, an apricot half sits in the center of each bar. Bake for 15-20 minutes or until cooked clear through and slightly golden on the edges. Let cool slightly and sprinkle with icing sugar. Any leftovers should be covered and refrigerated.
Monday, June 22, 2009
Lambsquarters Greek Salad
2 cups Lambsquarters greens
2 green onions or 2 heaping Tbsp red onion, minced
4 oz feta cheese
1 clove garlic, minced
1/3 cup olives, chopped
2 tsp oregano (fresh if possible!)
1½ Tbsp lemon juice
1½ Tbsp red wine vinegar
½ cup olive oil
¾ tsp salt
2 Tbsp fresh herbs or 1 Tbsp dried (your choice, try dill, parsley, or oregano)
¼ tsp coarse ground black pepper
Blend dressing ingredients together in a blender until smooth. Coat the salad just before serving. from Prodigal Gardens
Thotakura Vepudu Recipe
6 big bunches fresh amaranth leaves (picked, discard thick stalks, use tender stalks)
1 big onion, finely chopped
1/2 tsp mustard seeds
1/2 tsp cumin seeds
4 dry red chillis de-seeded
5-6 garlic flakes, crushed
1 sprig curry leaves
2 green chilies, slit length wise
big pinch turmeric pwd
salt to taste
1/2 tbsp olive oil
Boil the amaranth leaves and tender stalks in just enough water (about a cup of water) for 10-12 mts, such that the water is almost absorbed.
Heat oil, add the mustard seeds and once they splutter, add the cumin seeds, garlic flakes, red chillis, curry leaves and green chillis and saute for half a minute.
Add the onions and saute till transparent. Add salt and turmeric pwd and saute further for a minute.
Add the boiled leaves and saute uncovered for 15-20 mts or till done. Serve hot with rice. www.sailusfood.com
The stone fruits we get each week during the summer are full of antioxidants as well as vitamins and minerals. Eating them out of hand is easy and delicious. But when we get as many as we did this week, recipes help a lot. You can use any stone fruit in this recipe but the apricots and almond flavor are wonderful.
1 pound fresh apricots (about 8 medium), pitted and cut into wedges
1/4 cup almond liqueur, such as amaretto, or orange juice
1 tablespoon plus 1/3 cup sugar, divided
2 large eggs
1 large egg white
1 cup low-fat milk
2/3 cup all-purpose flour
1/2 teaspoon almond extract
Pinch of salt
1 tablespoon sliced almonds
Confectioners’ sugar for dusting
Combine apricots and almond liqueur (or orange juice) in a large bowl. Grate 2 teaspoons zest from the lemon and set aside. Juice the lemon and stir 2 teaspoons of the juice into the apricots. Let stand for at least 1 hour.
Preheat oven to 350°F. Coat a 10-inch round baking dish or oval casserole with cooking spray. Sprinkle 1 tablespoon sugar evenly over the bottom. Drain the apricots (reserving the syrup) and arrange in the baking dish.
Combine whole eggs, egg white and the remaining 1/3 cup sugar in a medium bowl. Beat with an electric mixer on medium speed until pale yellow. Add milk, flour, almond extract, salt, the reserved lemon zest and the reserved syrup; beat well to blend. Pour the batter over the apricots; sprinkle with almonds.
Bake the clafouti until puffed and golden, 45 to 55 minutes. Let cool about 20 minutes. Sprinkle with confectioners’ sugar; serve warm. - another healthy recipe from EatingWell
Pork Tenderloin with Roasted Plums and Rosemary
1 pound black or red plums, pitted and cut into eighths (6-7 plums)
2 sprigs fresh rosemary, plus more for garnish
1/2 cup water
1/2 cup balsamic vinegar
6 tablespoons sugar, divided
10 black peppercorns, crushed
1 vanilla bean, split (see Substitution Tip)
2 teaspoons extra-virgin olive oil
1 pound pork tenderloin, trimmed of fat
1/4 teaspoon freshly ground pepper
1/8 teaspoon salt
To roast plums: Preheat oven to 400°F. Place plums and 2 rosemary sprigs in an 8-inch-square baking dish. Whisk water, vinegar, 4 tablespoons sugar and peppercorns in a small bowl until the sugar dissolves. Scrape seeds from vanilla bean; add the seeds and bean to the vinegar mixture. Pour the mixture over the plums. Sprinkle with the remaining 2 tablespoons sugar.
Roast the plums, uncovered, until tender and beginning to break down, 20 to 25 minutes. Discard the rosemary and the vanilla bean. Transfer the plums to a serving platter and cover with foil. Strain the roasting liquid into a small saucepan and bring to a boil. Reduce heat to medium-high; cook until reduced to 1/2 cup, 6 to 8 minutes. Pour the sauce over the plums; keep warm.
To prepare pork: Meanwhile, heat oil in a large ovenproof skillet over medium-high heat. Sprinkle pork with pepper and salt. Add to the skillet and brown on all sides, 5 to 8 minutes.
Transfer the pan to the oven; bake at 400° until an instant-read thermometer registers 155° and the pork has just a hint of pink in the center, 10 to 15 minutes. Transfer the pork to a cutting board and let rest for 10 minutes. (The internal temperature will increase to 160° during resting.) Cut the pork into thin slices and serve with the roasted plums. -- another healthy recipe from EatingWell
Monday, May 25, 2009
I've been in Santa Fe for the past week. Not much fresh local fruit here, I'm afraid.
However, I've been eating a lot of New Mexican food. I especially like trying blue corn enchiladas with an egg, over easy, on top. Blue corn has been a Native American staple for a long, long time. In Hopi lore, Blue Corn Maiden was the most beautiful of the corn maiden sisters. She was well loved by her people as was the delicious blue corn she gave them all year long. The tale continues recounting a war between the Winter and Summer Katsinas and the resulting limit of blue corn given to Pueblo People in summer. Luckily, the Pueblo People learned to dry and grind their blue corn into meal so I can eat blue corn tortillas in New Mexico. Well, everyone can, really.
Coupled perfectly with the blue corn tortillas is the dark purplish red of the local chile. Dried, ground and then reconstituted into a thick, spicy sauce, there's nothing better. Chimayo chile has almost become extinct. As a result, the Native Hispanic Institute started a project to revive and save the Chimayo chile.
"The Chimayo Chile Project works with local farmers, and artists in order to preserve the native strain of chile and to keep the cultural assets alive in the community. In 2006, the institute assisted the village farmers by providing them legal and technical assistance so they could incorporate and apply for the trade name “Chimayo.”
Soon, I'll be back in California and longing for blue corn enchiladas.
Monday, May 18, 2009
This week, the harbingers of spring are cherries and chicories. The two could not be more different.
The cherries I got are deep red, almost black and they are so sweet and juicy. The chicories are multi-colored greens and maroons with a bitter taste many dislike.
Chicory is known to contain a number of nutritional and health benefits. It is high in Vitamin A, calcium and potassium. It contains iron, niacin, phosphorus, among other minerals. Interestingly, chicory contains inulin. This is very beneficial to diabetics as it helps to reduce blood sugar levels. Chicory is also good for your digestion. So eat up the bitter greens!
Cherries are often called a "super fruit." They are sky high in antioxidants. They're good for your heart and reportedly for your belly too. They reduce belly fat. Of course, most of the research has been done on tart cherries that ripen in about a month, but I think the sweet cherries we get are pretty amazing too.
It seems like spring is super food season.
Tuesday, May 12, 2009
With the change in the season, we change our expectations too. All winter long, we eat dark green leaves and bulbs that grow in the dark. These things are packed with the nutrition we need to get us through the cold times. If we have thought and planned ahead, we also have food put away for winter that helps us with the uniform production of winter.
I can tomatoes, fruits and pickles almost every year. It seems like some things I never get enough of to can. For example, I used to pickle beets. Now, I just eat them as fast as I can. I don't get it. I never can cherries but this year, I plan to can some sour ones. Last year, I made enough dill pickles for several years and despite the fact that my family devours olives, we always have yearly carry overs.
I love curing olives. I don't know why. More than any other preservation I do, olive curing really changes the state of the olive. If you've ever eaten an uncured olive, you'll know what I mean. A small black bitter and hard kernel turns into an oily, salty luscious delicacy. It's very satisfying. This year, I dry cured 2 quarts of black olives. In the past, I have cured them in brine. That process takes about 2 months with weekly water changes. Dry curing this year took 10 days!! I then packed the olives in oil that can be used in salad dressing and for cooking.
So, I'm looking forward to the next season of brightly colored fruits and vegetables, full of juices.
Saturday, May 9, 2009
Friday, May 8, 2009
Wow!! I thought I had posted more recently than this. Many apologies to my members and blog followers.
Spring is really here. I had a friend tell me last week that fava beans are her kryptonite. I guess they make her weak. Me too! I love them so much, I gorge myself until they are no longer in season. I seek them out at farmers' markets. I search for more ways to eat them. Last night on pasta, today in a salad. My favorite is with grilled halloumi and mint. My mouth waters just thinking of these meals. But, alas all my favas are gone for the week.
I am excited about the beginning of the cherry season. Cherry and apricot crisp is my family's favorite dessert. But eating them out of hand, they are irresistible. They, like fava beans, have a short season. My tendency for eating seasonally is to eat the things I love when they are in season until I don't want them any more. Then I'm ready for the next thing. I always want fava beans, cherries, apricots and tomatoes.
I have a friend in Brentwood who grows sour cherries. I think they're Montmorency. Oh man! How I look forward to those.
Hang in there, eaters. More good things are on the way!!
Wednesday, April 22, 2009
Thankfully, that's all I have to concern myself with. I have food fresh from the farm every week and I have a house to live in.
Aren't we lucky, living here in California? Today, I shelled fava beans and prepared them for a dinner with pasta and green garlic. I had a wonderful salad of mixed lettuces with farm fresh eggs for lunch. I look forward to a dinner tomorrow of onion tart and Bloomsdale spinach salad. No complaints on that front.
I imagine farmers are always worrying about money and, well, not deadlines exactly, but the calendar. I can't imagine how difficult it must be to have everything riding on the success of seeds.
I went to the school garden yesterday where I volunteer and all the pea plants were falling over with the weight of peas. The kids quickly harvested them all. A farm would be infinitely more complex.
Karin Robert sent me this message last week:
Here is a recipe out of the Saveur May 2008 issue on Cyprus:
I have adapted this recipe by adding shrimp, adding green garlic instead of green onions and garlic, omitting the parsley, omitting the lemon and adding freshly grated parmesan reggianno cheese at the end.
Horta me Avga (Sauteed Eggs and Greens with Lemon)
This simple dish, a favorite of home cooks across Cyprus, makes a light repast that's ideally suited to the country's hot climate. Trim a few inches off the top of 6 green onions (or green garlic); each onion should measure about 6" long. Halve green onions (green garlic) lengthwise; cut each half crosswise into 1/8"-thick strips. Set aside. Crack 5 eggs into a bowl. Heat 1/3 cup extra-virgin olive oil in a 12" nonstick skillet over high heat. Add onions (green garlic) and 3 bruised cloves garlic (omit if using green garlic); cook, stirring frequently with a spatula, until lightly browned, about 4 minutes. Add 9 cups loosely packed arugula and 1 tsp. kosher salt; stir, until greens are wilted, about 1 minute. Quickly add eggs and 3 tbsp. roughly chopped flat-leaf parsley; stir vigouously to break up yolks and whites. Let cook, undisturbed, for 30 seconds. Break eggs up a bit with a spatula. Let cook until set, about 30 seconds more. Tansfer to a bowl, squeeze juice of 1/2 lemon over top, and sprinkle with freshly ground black pepper (and parmesan reggianno cheese). Serves 4-6.
I usually add the shrimp towards the end so it doesn't get overcooked. It is a fun recipe to play around with and add or omit what you like.
Friday, April 10, 2009
Gary Paul Nabhan in conversation with Ashley Rood
Followed by a tasting of heritage foods from the Ferry Plaza Farmers Market
Wednesday, April 29 from 6 to 8:30 pm
Hosted by the Center for Urban Education about Sustainable Agriculture
Gary Paul Nabhan may be best known by farmers’ market fans for the pioneering Southwestern locavore experiment he described in Coming Home to Eat. He founded the Renewing America’s Food Traditions alliance (RAFT) and edited the book by the same name. Renewing America’s Food Traditions: Saving and Savoring the Continent’s Most Endangered Foods is a journey across our continent’s 13 distinct food nations that details over 90 endangered plant and animal foods and brings them to life with cultural histories, folk traditions, and historic recipes. In this conversation with sustainable agriculture advocate and contributing writer Ashley Rood, Nabhan will offer tidbits and tales of renewal from the book, discuss biodiversity in California, and remind us how our food choices can support a region’s distinct culinary identity.
The presentation will take place in the Port Commission Hearing Room, second floor of the Ferry Building in San Francisco.
Books will be for sale by Book Passage.
Tickets: $10 (plus $1.24 service fee) from http://www.brownpapertickets.com/event/60855
"Renewing America's Food Traditions gives us a great food adventure to embark on—really no less than discovering ourselves through foods that we didn't even know were, in some way, ours. And what an amazing adventure this is!" Deborah Madison, from the foreword
Gary Paul Nabhan is a world-renowned ethnobiologist, food and farming advocate, conservationist, and writer whose work has been translated into five languages. The author of Why Some Like It Hot, Coming Home to Eat, Where Our Food Comes From and many other books and articles, he has been honored with a MacArthur "Genius" Fellowship and The John Burroughs Medal for nature writing. Founder and facilitator of the Renewing America’s Food Traditions collaborative, he is currently a Research Social Scientist at the Southwest Center at the University of Arizona.
Wednesday, April 8, 2009
My favorites for the past 2 weeks have been the baby bok choy. I spent the day on Saturday at the Ferry Plaza Farmers' Market extolling the virtues of these leggy but tender little bites of spring. I was eating them raw while I spoke. I just couldn't seem to stop! The amazing thing about this to me was that I normally am not a bok choy fan. These, though, I find irresistible. The stems are sweet, the flowers are bright and cheery.
I made a light, brothy soup with mine for lunch yesterday but I could have eaten the whole bunch in a salad. Try the hot dressing I included in the newsletter. I want more!
Tuesday, March 31, 2009
CREAM OF CAULIFLOWER AND ARUGULA SOUP
1 head of cauliflower
1 red or white onion
3/4 lb of zucchini (approx. 2), peeled and sliced and quartered
1/4 lb of arugula
1 can of chicken broth
1 can of water (from chicken broth)
1 Tbs. Olive Oil
1/4 tsp. pepper
3/4 tsp. salt
1/4 cup grated Parmesan cheese
Cut up cauliflower and add to boiling water. Cook for approximately 15 minutes, drain and set aside. Saute onion in olive oil until soft, approx, 5 minutes, then add cut up zucchini and continue cooking for another 5 minutes. Then add arugula and cook until it wilts. Add a can of chicken broth, cauliflower and water and cook until boiling. Add salt and pepper. Remove from heat and let cool. Process in a blender until smooth. Return to stove and cook till hot. Add cheese and serve immediately.
Note: You can use potatoes in place of the zucchini.
Monday, March 30, 2009
This week, I want to take some time to reiterate the philosophy of CSA. CSA stands for Community Supported Agriculture. CSA members invest in a farm or farms at the beginnning of the growing season. In exchange for this investment, community members receive a share of the harvest. At Eat Outside the Box, we receive shares weekly. Not all CSAs distribute shares at this frequency. Distribution of shares is not a "given." Members in a CSA share the risk with the farmers involved in the relationship. We also share in the bounty.
In the case of our CSA, the money we invest allows the farm to invest in seeds and make decisions related to our needs. The farmer is planning and planting for us. In addition, as members we are learning what is seasonal. Sometimes, we may not like what is seasonal. My feeling is that the reason for this is that we have forgotten how to eat seasonally. Our tastes have evolved along with our supermarket shelves rather than our actual local harvests.
The goal of CSA is to create a more direct relationship with our food, to understand what is growing in our neighborhood and to raise awareness about the importance of local agriculture.
CSA allows farmers to operate on a more human scale as well. Eaters put a face on farming and farmers put a face on eaters. I also see Eat Outside the Box as mechanism to bring together people with like minds who want to eat fresh, local foods in support of local farmers. Thus we work to create a sense of community based around seasonal food and including those who produce our food.
Friday, March 27, 2009
I want to reiterate to everyone that this CSA works because everyone has agreed to the system and is willing to abide by it. All of us have paid for weekly shares, even I, at the same cost. We all trust one another not to take more or less than allotted. Sometimes, in a hurry, it is easy to just grab and go. This kind of action affects everyone in the group, as we witnessed last week with all our greens packed together in bags. This costs the farm more to do. It took me a lot more time to separate out my greens this week, so it cost me more too. However, there were fewer mistakes. I still did not get green garlic or onions and someone left one of their bags of pre-packed greens. I got a lot of cardoons. I'll be cooking them tonight, happily.
But this is not the point. The point is that we all need to be more concious of what we are doing each Tuesday. When we touch and weigh our produce, it is a process that can be very invigorating. Just that. The food is alive and the freshness is palpable.
We can decide to take turns on Monday nights weighing out each share for each member. The farm will not do this without raising our prices considerably. I thinkwe all need to think more aobut our little community. Supporting each other and the farms as we measure out our shares.
Tuesday, March 17, 2009
Pork and nettle pot stickers with dancy tangelo and dried cherry sauce:
½ lb ground pork
1 cup thinly slivered nettles
1 tsp of sesame oil
1 tbsp fresh minced galangal (or ginger)
2 cloves of garlic finely minced
2 whole scallions, minced
½ tsp Chinese five spice powder
Dash of soy sauce
Salt and plenty of black pepper
I package pot sticker wrappers
Over med heat, stir fry the nettles in the sesame oil until they are wilted. Mix the cooked nettles with all of the ingredients except the wrappers and take a tiny pinch and cook it to check for seasonings. Then brush one half of the wrapper round with water, place a teaspoon in the middle and fold in half, set aside. Repeat with the remaining ingredients. Heat oil to between 350 and 375 degrees. Deep fry the pot stickers until they are golden and crispy and drain on paper towels and serve with the dancy tangelo and dried cherry sauce.
Take about 2 lbs of the Tangelos, make about ¼ to 1/3 cup of zest and set aside. Then peel the tangelos and with a sharp small knife remove the outer pith. Put them in a pan with 1 cup of dried cherries, 1 cup of sugar, 1 ½ cup of water, one star anise, a piece of ginger the size of a quarter and ¼ cup of plum wine (or mirin) and a little salt. Reduce down over a low simmer until sauce is thickened a bit. Take a potato masher and kind of mash all the stuff together in the pot. Drain the sauce thru a china cap, pressing hard on the solids, or a strainer lined with cheese cloth. Boil the zest with 2 tbsp of chopped dried cherries in a cup or two of water for one minute, drain and then add the softened zest and cherries to the sauce. The sauce can be stored in the freezer or fridge for quite some time. Serve hot or cold with the pot stickers. The sauce is also good on chicken or fish. It can also be poured over fresh farmers cheese or cream cheese and eaten with crackers.
Tuesday, March 10, 2009
These nettles don't sting. They provide comfort and health in the late winter. Below, I have pasted today's correspondence with another nettle soup recipe. I love these recipes and each one is different. This one is from member Lynn Coddington. Enjoy!!
Based on Hugh Fearnley-Whittingstall’s recipe in The Guardian, March 8, 2009 and adapted to what’s in our Eat Outside the Box CSA shares in early spring.
2 T. unsalted butter
3 stalks green garlic, trimmed and finely chopped
2 spring onions, trimmed and finely chopped, or 1/2 cup chopped white onion
1 large russet potato, about 12-14 ounces, peeled and cut into 1/2 inch dice
3.5 cups chicken or vegetable stock
1 bunch of tender stinging nettles, about 4 ounces
1/4 c. greek yogurt (plain)
grating of fresh nutmeg
kosher salt and black pepper to taste
drizzle of good olive oil, like Frog Hollow Farm's
Melt butter over medium in a large saucepan or deep sauté pan. Wash the green garlic and spring onions, then chop finely. Add a pinch of kosher salt and a few big grinds of pepper. Sauté in the butter over medium heat until wilted and tender, about 4-5 minutes.
Stir potato chunks into garlic and onion. Sauté for a minute or two. Pour the stock over the potatoes, onions, and garlic, and simmer until the potato is tender, about 15 minutes.
Wash the nettles and cut them coarsely right in the colander with a pair of kitchen shears. When the potatoes are soft, take the soup pot off the heat, and put the nettles on top. Cover and let sit for 5 minutes to wilt the greens.
Whiz in a blender or food processor until smooth. Pour back into a saucepan and whisk in yogurt. Grate in a bit of nutmeg. Adjust salt and pepper to taste. Bring the heat up gently without letting the soup boil. Serve immediately in heated bowls with a drizzle of good olive oil on top.
For a richer soup, use crème fraiche instead of the yogurt, or stir in a splash of heavy cream just before serving.
As the season advances, substitute any tender greens for the nettles. Spinach, baby arugula, and watercress all work well.
Tuesday, March 3, 2009
This week I was extremely happy to open my emails and find recipes!
Simple minds, simple pleasures.
I seek recipes that sound delicious to include in our weekly newsletters. Many of them I have tried, some I have not. I try to include some recipes that are easy and some that will challenge us all. I almost always use the recipes I include in the newsletters in the course of the week. Sometimes it gets difficult to find new things to do with wild radish greens or rapini. I know from the survey results that these are two items people tend to tire of. So, I really appreciated getting those recipes this week.
I think that seasonality is something most of us have lost touch with. In our supermarkets everything is always in season. We've forgotten that tomatoes and basil don't grow locally in March. We never learned how to utilize winter produce like cooking greens. Our kids expect apples and grapes year round.
I have started to appreciate seasonality. I am challenged with cooking greens like many people. I struggle to find new ways to get my family to eat rapini. But I keep trying to tune in to the seasons. I know when the summer is over, I am ready to say goodbye to tomatoes for awhile. I am ready to eat beets, potatoes and, yes, greens too. So, I know when the greens are finished, I will be ready for them to end. I will be ready to eat eggplant and summer squash. Until then, though, I will be eating greens and knowing that they are providing for me what I need most at this season.
Tuesday, February 24, 2009
While driving out to Brentwood last week to meet a friend for lunch, I was amazed at how quickly I moved from suburb to rural landscape. I drive out on Marsh Creek Road from Walnut Creek. I do this for a number of reasons: it's faster, less congested and more beautiful than the alternatives. I also think the area on the morning side of Mt. Diablo, there in Morgan Territory, has changed less than the surrounding communities.
The day I was going out was sunny between rainstorms. The hills were green to the extreme and the mud-caked cattle, actually furry from the winter, were fat and still eating. They just dot the hills in this valley and despite the many trails they leave, they don't seem to be causing any damage. Old farmhouses and ranches outnumber the newer "villas."
It took me a little over a half an hour to get to downtown Brentwood, still quaint and sleepy. I thought about how lucky I am to live where I do. I can get out of the densely populated area where I live in a matter of minutes either in the car, on a bike or on foot. The drive to Brentwood transports me each time I make it. I know I'm heading out to where my food is grown. It seems like another age in that little valley on the way.
Painting by Paul Buxman
Monday, February 16, 2009
The only way soil develops is by plant roots penetrating and interacting with it. And the only way this interaction is sustainable is if untold numbers and types of soil microorganisms flourish in and on the plants' roots and vascular systems. This interaction is so complex that, though we may know the complete DNA of many animals, no one has unraveled the miracle of soil—a miracle so complete that the plant and soil interaction becomes a continuum. This soil continuum is the only situation that produces truly nutritious food which, in turn, restores our bodies on a daily basis. Unfortunately, many modern organic production practices—tillage, irrigation, monocultures, hydroponics, modern organic salad production—disturb and often disconnect plants from the magic of the plant-soil interface.
At Knoll Farms, we have placed this single strategy at the heart of our food-production philosophy and we will continue to be leaders in soil evolution for the production of nutritious food. Organic farming was straight-forward and had integrity until the early 90s. Due to the changes in the industry in the last decade, we believe that we are forging straight ahead while the organic industry has taken a sharp oblique. We have decided to refrain from using the "O" word in the pursuit of our next evolutionary step. The new organic law says there is nothing beyond organic. We beg to differ. We feel that the soil continuum is a fundamental aspect of ecological production that is beyond what "organic" has become!
Friday, February 13, 2009
Thursday, February 12, 2009
Well, do you?
If you belong to a CSA, chances are you do. CSAs allow us city folks to invest in a local farm. In Eat Outside the Box, we invest season by season and reap dividends in the form of weekly deliveries of fresh locally grown organic fruits and vegetables. The amount and variety are never the same. Sometimes what we get is not really what we were expecting or necessarily what we want. But what we get is seasonal, grown locally, with great care. Our arugula is picked leaf by leaf -- by hand -- washed, and packed just for us. Our vicious varietal artichokes and stinging nettles, so full of potential pain, yield great pleasure with each bite.
We eat what the farm grows and in this way, we learn a little about the farmers who nurture that growth. We learn about why the farmer has chosen a particular green. We can eat our farm's products in local restaurants and feel a sense of ownership. We belong to the farm and it belongs to us. We ingest it physically, intellectually and emotionally.
So, with the start of the season, I am ready to get to know my farmers better. To feel the sense of connection to the earth and my community through eating.
Monday, February 9, 2009
Wow, how I love this rain. After living in western Washington and England where it seemed the rain didn't stop, I never dreamed I would make a statement like that. But California is unique. Dry summers have become dry spring, summer and fall lately. I recall a few recent winters when the rain came in deluges for weeks on end. I know there can be too much of a good thing, but not this year. In fact, this may turn out to be one of our driest spells on record. I have pasted below a report from the state Department of Water Resources. Maybe we should get together for a rain dance?
"As of January 1, 2009, statewide hydrologic conditions were as follows: precipitation, 90 percent of average to date; runoff, 40 percent of average to date; and reservoir storage, 70 percent of average for the date. Water Year 2009 is turning out dry like the 2 previous years. For the Northern Sierra 8-Station Precipitation Index, there is now only approximately a 15 percent chance of recovery to normal conditions (50 inches) by the end of the water year. Assuming average rainfall for the remainder of the season (February through September), the 8-Station Index would have a seasonal total of 40.9 inches. This means, assuming these conditions, that the total seasonal rainfall for the 8-stations for the last three water years would be 113.0 inches, making this the eighth driest 3-year span for the period of record (since 1923)." California Department of Water Resources.
Monday, February 2, 2009
Winter at Knoll Farms is a time for dark leafy greens: arugula, spinach, rapinis of all kinds and this year, broccoli di ciccio and lacinato kale. Eat Outside the Box is starting up on February 17 and I am ready. Although I shop at farmers' markets, I don't feel the same about the food. Knowing the Knolls and seeing the farm at different times of the year, make a big difference to me.
I would like all members to be able to make a trip or 2 out to the farms this year. I think it is important to see how and where our food is grown and will do what I can to facilitate this. Last year, our Slow Food chapter took a busload of interested people. This year, I'd like the CSA to make at least one trip. I think we have enough multi-person cars to carpool out and make several fun stops.
Also, Kristie suggested we go out to the farm when there is an abundance of fruit or tomatoes and have a canning party. People can bring their own jars, learn to can and go home with jars of provisions for midwinter when we don't get tomatoes or peaches. I can every year. I make jams, salsa, pickles, and sauces. I love to see the bright colors of the jars sitting on top of my shelves. I love to taste the summer during the winter for a change.
Saturday, January 24, 2009
I just got home from the Ecological Farming Conference in Asilomar. I haven't been for a while and I return refreshed and inspired. I attended workshops on soil carbon sequestration, community supported agriculture (surprise!!), biodiversity on farms and many others.
There are always many successful farmers at the conference and this year there was a pretty large population of young farmers. I felt hope for the future (there seems to be a lot of that going around) especially after meeting an enthusiastic young couple of California farmers. These two are excited to be starting up a new CSA farm in Solano County called Shooting Star Farm. The young man is a returned Iraq war veteran. He is filled with optimism and has this infectious smile. Farming is giving him this and he is sharing it with whomever he meets.
I also met a young woman who is a farmer and a film director/producer. She farms in New York's Hudson Valley and is full of creative energy. I am hoping to be able to present her film at Los Medanos College this year. She and her collaborators have a great blog called The Irresistible Fleet of Bicycles that can be reached at her film website. http://thegreenhorns.wordpress.com/Check it out, I think you'll understand some of my hope.
We need new farmers!! The population is aging and not many kids have been choosing farming as a vocation. These, and many like them, are taking up the call to farms.
Sunday, January 18, 2009
Sustainability is a tricky thing.
In agriculture, it is often easier to be environmentally sound than it is to be either economically viable or socially just. Someone, somewhere, inevitably gets the short end of the sustainability stick.
With the start of a new era of hope in our country, I want to talk about sustainability and compassion. Compassion is what it takes to make an endeavor fully sustainable.
Economic disparity leads to dissatisfaction. The gap between the rich and poor continues to grow globally and locally. This lack of fairness is not sustainable because it is not just. Want leads to instability and dissent. Free markets do not ensure social justice: it seems the wealth just never trickles down quite far enough. As individuals we need to accept the responsibility for creating social justice in our small ways. Through compassion, we can move toward becoming a more sustainable society. We all need to try to understand the plight of farmers who are struggling to be economically viable and farm workers who deserve social justice.
When I hear a relatively wealthy person complain about the high cost of spinach, for example, I ask them how long it would take them to plant, nurture, grow, harvest, pack and transport that spinach. The inputs are huge for a pound of spinach and the rewards to the farmer are small. The rewards to the farm worker who actually does most of the back breaking labor are even smaller.
So, how much is a pound of spinach worth? Is it worth ensuring that we will have farmers growing spinach in the future? If so, then we need to purchase our food with the compassion that comes from knowing who is growing it for us. We need to be willing to seek food grown with the concept of social justice embedded with each seed. The choice will help to make our food system sustainable.
Friday, January 16, 2009
It's 2009 and time to start eating outside the box again. This year, I will add blog postings every week. These will include informational and educational posts and will allow for all members to comment. If you would like to post on the blog, just let me know and I will post your additions.
This month I am planning an informational meeting for all prospective and current members. I hope we have a large turnout. Last year's meeting led to some great improvements. I hope to see you all soon. Stay tuned!


Vacancy in Palghar Police Recruitment 2018 Apply Online palgharpolice.gov.in 105 Police Constable Posts Jobs Career Notification Advertisement on February 2018 palgharpolice.gov.in Career, Latest Job Opening at Palghar Police – Maharashtra Recruitment 2018 Apply Online Application Form Download, Latest Jobs Notification for 105 Police Constable Posts Vacancy in Palghar Police Recruitment 2018. Latest Jobs Career Vacancy in Palghar Police Recruitment 2018.
Palghar Police – Maharashtra Recruitment 2018 palgharpolice.gov.in official website published a new Jobs Circular notification for 105 Police Constable Posts vacancy on February 2018. Latest Jobs Career Opportunities in Palghar Police Recruitment 2018.
Latest Govt. Jobs in Palghar Police – Maharashtra 2018 palgharpolice.gov.in Career Recruitment news, 105 Police Constable Posts Vacancy in Palghar Police Recruitment Notification Apply Online Application Form. Palghar Police Recruitment News for Police Constable Posts . Eligible candidates may Apply Online from 06th Feb. 2018 to 28th Feb. 2018 (palgharpolice.gov.in Career). Further details of Vacancy in Palghar Police Recruitment 2018 for Police Constable Posts – Age, pay Scale, Eligibility Criteria, How to Apply & other details on Mentioned below.
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पालघर पुलिस – महाराष्ट्र ने 105 पुलिस कॉन्स्टेबल पदों के लिए नौकरी की खबरें जारी की हैं, पात्र उम्मीदवार 28/02/2018 तक आवेदन कर सकते हैं। आवेदन करने से पहले पूरी अधिसूचना पढ़ें।। Palghar Police – Maharashtra Jobs Career Notification Recruitment 2018. Read full Notification Before apply. Notification / Recruitment/ Advertising short description below there:–
Vacancy in Palghar Police Recruitment 2018 palgharpolice.gov.in Career :
Palghar District is a district in northern part of Maharashtra State in western India. On 1 August 2014, the Maharashtra State government announced the formation of the 36th district of Maharashtra, when a new Palghar District was carved out of the old Thane district; it comprised the talukas of Palghar, Wada, Vikramgad, Jawhar,Mokhada, Dahanu, Talasari and Vasai-Virar. At the 2011 Census, the talukas now comprising the district had a population of 29,90,116.
Latest Jobs Opening at Palghar Police 2018 – Police Constable 105 Posts Apply Online :
Many Job Seekers are waiting for Palghar Police Recruitment Notification Advertisement 2018 palgharpolice.gov.in, Finally your dreams come true, on this week of February 2018 Palghar Police – Maharashtra published Notification Advertisement for 105 Police Constable posts , Here You Can Find details Vacancy, Age Limit, Salary & how to apply for this job at Palghar Police on below.
Palghar Police Recruitment News 2018 Palghar Police – Maharashtra नौकरी समाचार Overview
|Name of the Recruitment / Organization Authority||Palghar Police – Maharashtra|
|Jobs Location||Palghar, Maharashtra|
|Type of Jobs||Govt. Jobs || Police Jobs|
|Total No of Vacancy||105 Posts|
|Name of the Posts||Police Constable|
|Closing Date of Application||28th Feb. 2018|
|Application Process||Apply Online|
Palghar Police – Maharashtra – Jobs 2018 Notification
Palghar Police Vacancy in Police Constable (105) Posts – Apply Online Application Form palgharpolice.gov.in Career
Important Dates For Palghar Police Recruitment 2018 :
Important Dates for Palghar Police Recruitment Police Constable Posts Job Recruitment 2018 Notification,
- Advt. Date : 05th Feb. 2018.
- Stating Date For Apply Online : 06th Feb. 2018.
- Closing Date For Apply Online : 28th Feb. 2018.
- Last Date For Submission of Application Fee: 03rd Mar. 2018.
Palghar Police Recruitment February 2018 Vacancy Details :
- Total No. of Posts – 105
Name of Post
No. of Posts
|1. Police Constable||105||Rs. 5200-20200/- + Grade Pay Rs. 2000/- + Spl. Allowances Rs. 1050/-|
Reservation of Posts :
Palghar Police Recruitment Notification 2018 :
Age Limit :
- Minimum – 18 Years to Maximum – 28 Years.
Eligibility Criteria for Palghar Police Recruitment 2018 :
- Qualification Details For Police Constable Post : Passed Class 12th From a recognized Board.
Further Details of Qualification Information Please Check The Advt. Details Below.
How to Apply on this Job at Vacancy in Palghar Police 2018 :
- For Above Posts Candidates can apply through online mode. Online application till open 06th Feb. 2018 to 28th Feb. 2018.
Instructions for How to Apply this Job at Vacancy in Palghar Police Recruitment 2018 :
STEP 1 : Logon to https://mahapolice.mahaonline.gov.in/Forms/Home.aspx (Apply Online Link).
STEP 2 : Search your desired Jobs which you want to Apply.
STEP 3 : Now, Read all details and be ready with the necessary documents mentioned above and then click on “Apply Online” and Fill up the ONLINE Application form with all your details.
STEP 4 : Now You HAVE TO, take printout of online application for future Reference.
Application Fee for Palghar Police Recruitment 2018 :
- Candidates Can Pay The Fee of Rs. 3105/- For General Candidates, Rs. 225/- For SC/ST/OBC.
Selection Process :
Candidates will be selected on the basis of their performance in …..
- Written Examination.
- Physical Test.
Admit Card / Hall Ticket :
- Palghar Police – Maharashtra 2018, Admit card / Hall ticket can be download from Palghar Police official website (gov.in) before 10 days for the exam. Details are available on official website.
Advertisement for Palghar Police Recruitment 2018 :
For More Information of Palghar Police Recruitment 2018- Age, pay Scale & other details Candidates Can Check the Advertisement Link :
- Apply Online Link : https://mahapolice.mahaonline.gov.in/Forms/Home.aspx
Help line / Contact Details For Palghar Police Recruitment 2018
Palghar Police – Maharashtra
-Official Website : palgharpolice.gov.in.


text:
ST. LOUIS - On May 31, 2021, at approximately 2:09 AM, St. Louis County Police Officers from the South County Precinct responded to a call for service of a burglary in progress at an apartment in the 2800 block of Blackforest Drive. Upon arrival, responding officers located an adult male, approximately 27 years of age, suffering from an apparent gunshot wound and they began to administer life-saving treatment. The male was transported to a local hospital, but was pronounced deceased shortly after his arrival.
The Bureau of Crimes Against Persons is leading the investigation, which remains very active at this time.
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Detectives are interviewing the parties involved in the incident and are not seeking any additional suspects at this time.
Additional information will be disseminated as it becomes available.
Please contact the St. Louis County Police Department at 636-529-8210 to speak to investigators if you have any information regarding the incident.
To remain anonymous or potentially receive a reward, please contact CrimeStoppers at 1-866-371-TIPS(8477) if you have any information regarding the incident.

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text:
Though Chinese women are less likely to develop breast cancer than women in Western countries, the incidence rate for breast cancer in China is increasing at a rate of 2 to 3 percent annually, according to doctor Jiang Zefei, a breast cancer expert at the Beijing-based Academy of Military Medical Sciences.
He attributes the increase to more Westernized living habits among Chinese women, such as a higher intake of fat and less breast-feeding.
In recent years, seemingly as a response to this change, hormonal therapy is providing an important new treatment option for certain postmenopausal breast cancer patients.
Hormonal therapy inhibits the effects of estrogen, said to be a major factor in the development of breast cancer. Aromatase inhibition, a newer kind of hormonal therapy, is a sensitive, targeted approach to limiting the growth of estrogen induced breast cancer.
According to data from the Early Breast Cancer Trial Group in Oxford in Britain, more than 50 percent of breast cancer recurrence happens in women more than five years after initial diagnosis.
According to interim results of a study published in October 9's New England Journal of Medicine, postmenopausal women with early breast cancer who completed five years of post-surgical hormonal therapy with tamoxifen benefited significantly from extended adjuvant treatment with Femara (letrozole).
"Historically, there is no proven post-tamoxifen therapy to address the significant ongoing risk of recurrent breast cancer," said Paul Goss, director of Breast Cancer Prevention and Research at the Princess Margaret Hospital in Toronto, Canada. "The data announced provide the first clinical evidence that extended adjuvant drug therapy with Femara, following five years of treatment with tamoxifen, may have a substantial impact on the overall treatment outcome for postmenopausal breast cancer patients."
The international breast cancer trial group of nearly 5,200 women, called MA-17, is the first study to examine the effectiveness of an aromatase inhibitor, Femara, in the extended adjuvant setting -- the period following five years post-surgery tamoxifen treatment.
At a median follow-up of 2.4 years, the data in a Femara group showed a 43 percent reduction in risk of overall recurrence compared with those taking a placebo as well as a significant reduction (46 percent) in the spread of contralateral disease (cancer occurring in the other breast). The estimated absolute improvement rate in disease-free survival at four years was higher for postmenopausal patients taking Femara compared with those taking a placebo -- 93 percent for those on Femara vs 87 percent for those on a placebo.
Tamoxifen, which reduces the risk of breast cancer recurrence during the first five years of post-surgical therapy, has been shown not to be beneficial beyond five years of treatment.
In China, "Femara has already demonstrated its effect during the clinic treatment of breast cancer in the late stage, and the new publication further shows its effect in preventing breast cancer reoccurrence," said doctor Jiang.
However, despite Femara's good curative effect, Chinese breast cancer patients have not taken hormonal therapy seriously, according to professor Song Santai with the Beijing-based No 307 Hospital of the PLA, affiliated with the Academy of Military Medical Sciences. Medical expenses for hormonal therapy accounts for only 4 percent of the total for all forms of therapy, well below the 55 percent in America.
"Chinese patients generally are dubious about hormonal therapy and are not fully aware of its curative effectiveness," said Song. ''That is a major problem in the treatment of breast cancer in China. "
(China Daily October 14, 2003)

domain: medical


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V.22 No.46 | 11/14/2013
Feature: Film Guide
Holiday Film Guide 2013Film Guide: Get the lowdown on all the movies hitting theaters between now and Christmas
V.22 No.45 | 11/7/2013
12 Years a Slave
Is this bracing, brutal look at slavery too hard to watch or too good to miss?12 Years a Slave is very likely the most brutally honest depiction of slavery in America ever made. Doesn’t that sound like fun?
Drink it inReel World: A look at all the cinematic happenings around Albuquerque

domain: artistic


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In March 2022, this review located the broker has a variety of compelling attributes . Pepperstone Group Limited Foreign Currency Trading…that make the broker attract attention from the pack. In the UK, where no commission trading is incredibly popular, you will want to take note of the broker’s industry-leading spreads which start from 0.6 pips. Experienced investors and also scalpers will certainly take wish to make note of the broker Razor account which has 0.0 pips spreads.
is an on the internet trading broker established in 2010 and also headquartered in Melbourne, Australia with worldwide offices in London, Cyprus, Nassau, Dusseldorf, Nairobi and also Dubai. They supply investors a wonderful selection of over 1,200 tools to trade including CFDs on Forex, Commodities, Cryptocurrency, Supplies, Indices as well as ETFs, all using the MetaTrader 4/5, cTrader, WebTrader, TradingView and also mobile trading platforms. They likewise offer spread betting to UK clients.
is widely considered as among the most effective trading brokers refining an average of United States $8.3 Billion of professions everyday and also giving on-line trading to over 170+ countries. They give investors around the world with accessibility to trade throughout all markets with reducing edge technology, low cost spreads, low-latency broadband implementation and also award-winning client service. The broker has actually won numerous awards over the years, consisting of forex broker quality, customer support, innovative modern technology and also giving the very best feasible trading problems to clients.
includes an execution just trading model that guarantees straight access to a deep swimming pool of liquidity providers without any dealing workdesk or execution control. Having direct accessibility to a big liquidity pool helps to guarantee the lowest feasible spreads and quick execution rates for all degrees of investors. This is wonderful if you are scalping or using automatic trading robotics.
utilises innovation created to sustain institutional trade flow for those that trade huge single ticket sizes. They can deal with several loads to put through larger orders on several degrees right into a liquidity aggregator. Your orders are carried out without requotes on a “market implementation” basis with positive as well as unfavorable slippage feasible as well as no broker treatment.
What this indicates is that there will not be any dispute of interest between you the trader and also the broker. It additionally implies that you can obtain your professions at the rate factors you desire. Nothing can be much more frustrating than sending out an order and also having it rejected are placed at a less good price.
Whilst they use the current trading modern technology, they are committed to staying up to day with the most recent advancements to more boost their solutions where feasible. The vision for is to become the largest broker worldwide by offering investors from all histories access to easier and also fairer on-line trading. After years of being with them, I can state with self-confidence that they have actually supplied on that from my viewpoint.
It’s not simply the inexpensive, that make the broker attract attention but the range of features that provides. These consist of 4 trading systems including every popular MetaTrader 4 as well as the fast-growing charting system TradingView. To assist you with your trading, trading software is provided such as Smart Investor Tools, Figaro Advanced Trader Devices and also 3 social trading alternatives in Pelican, Myfxbook as well as MetaTrader Signals. No matter which platform you make use of, heading, automation (including specialist advisors) and also mini and also micro great deal trading is allowed.
Other notable features include over 60 money pairs, crypto, shares, indices, ETF as well as commodity trading. acclaimed client service as well as complimentary trading education devices.
With such an excellent variety of attributes, is entitled to the several awards we have presented with the broker including the most effective broker in the UK, the best broker for MetaTrader 4 as well as the best standard account broker.
is extremely advised for high-volume traders as they offer one of the most competitive payment (i.e. least expensive) of any type of retail Forex broker on a global range. The maximum degree will certainly imply that a commission price is up to 43% on a regular trading compensation. In addition, a swap-free account, also known as Islamic Account, is offered for those incapable to make or obtain settlements stemmed from rate of interest.
this video clip I’m mosting likely to evaluate. Currently, if you’re like me then you’re constantly critical when it involves selecting a broker. So, is a credible Forex broker? This video will certainly assist you learn! Prior to moving forward, you can make use of the web link in the description to open up an account with to trade with No spreads. This evaluation will certainly cover. As a number of you may know, I have actually separated my findings right into 5 various groups. 1. Who lags? 2. Is controlled? 3. What can you patronize? 4. What are the prices and also charges of? 5. Customer Support Who is behind? was developed in Melbourne, Australia in 2010 by seasoned investors who shared a typical objective to boost online trading. is the brand of Markets Restricted. Allow’s talk about’s Regulations is a multi accredited forex broker. The Broker is regulated by the complying with authorities: In the United Kingdom: is certified as well as regulated by the Financial Conduct Authority (FCA) in the UK. In Dubai: Pepperstone Group Limited Foreign Currency Trading
is regulated by the Dubai Financial Services Authority (DFSA). In Australia: The broker is controlled by the Australian Securities and Investments Payment (ASIC) in Australia In Cyprus: The broker is controlled by CySEC. Global: Markets Restricted is accredited and also regulated by The Stocks Compensation of The Bahamas for international procedures. is additionally controlled by BaFin, and CMA. Let’s figure out the trading systems offered by deals MetaTrader 4 and also 5 as well as cTrader for Forex trading. MT4 and also MT5 have market conventional attributes that brokers provide. also has a Social trading center via myfxbook and DulpiTrade. Next off, what can we trade on? offers 60+ money couple with low spreads, 24+ CFD Cryptocurrencies, Supply CFDs from AU, US, UK and also German shares, ETF CFDs, Index CFDs, and Assets. supplies two types of accounts for the traders. 1. Razor Account 2. Criterion Account. The broker supplies 1:500 leverage for Foreign exchange trading. Next, let’s move to’s charges as well as payment’s preliminary minimum down payment is $200. Minimum withdrawal amount is $20. There is no deposit and withdrawal cost other than financial institution transfer. Criterion Account does not have any type of compensation yet spreads are high. One the hand, Razor account spreads begin with
no pip and also compensation is $7 for a typical great deal. Last factor concerning’s client service, is their client support adequate? is offered to contact 24/7 making use of several approaches, including telephone, e-mail & straight online conversation. In online chat, initially you will come across a bot. If the robot is not able to address your questions, you will get alternatives to talk with a live representative. We have come to the end of the review of! We can claim that is a reputable Foreign exchange as well as CFDs broker that uses traders a range of tools to trade and also an user-friendly cTrader system, and also mobile app together with MT4 and MT5. The firm has actually been in business for 12+ years and also has a big customer base. Based Upon AtoZ Markets, ball game is also high; with a 7-star rating out of 10. Therefore, I can claim that it’s a secure broker for your trading. Have you patronized this broker? Or wish to begin patronizing this broker? Check our web link below in the remarks section to open an online trading account with and also trade with Absolutely no spreads. That’s all for the evaluation. Have you already liked this video clip? If yes, provide us a.
thumbs up! Also, sign up for our network and also activate the notification bell so you do not miss any new video clip. Searching for a reliable Forex broker? Keep watching. In this video I’ll assess, a global foreign exchange broker. [AtoZ Introductory Music] Invite back! My name is Yury Safronau, likewise known as Teacher Forex. I have a PhD in Finance. In this video I’m mosting likely to review. Now, if you resemble me then you’re always essential when it involves choosing a broker. So, is a reliable Foreign exchange broker? This video will certainly aid you learn! Prior to going forward, you can utilize the link in the summary to open an account with to trade.
Spreads Are Even Reduced Due To Rate Enhancement Technology.
Cost Enhancement Technology (PIT), is one more method in which can produce a reduction in brokerage charges. When an unstable market exists, PIT works in three significant actions to improve the benefit of huge price motions.
An investor makes a Forex or CFD Trade through one of the designated platforms; MT4 or cTrader.
Profession is then carried out, whilst a more beneficial cost movement is discovered.
PIT aims to load the cost at a degree of higher advantage to the investor.
is an Australian forex broker that additionally uses CFDs. It was developed in 2010 as well as opened up a London office in 2015 to much better serve its European customers. After Brexit, brand-new customers registering from the EU are offered by’s German and also Cyprus entities.
Is Pepperstone available in UK? Pepperstone Group Limited Foreign Currency Trading
is considered safe since it’s controlled by 7 nationwide regulators, consisting of three top-tier financial authorities: the UK’s Financial Conduct Authority (FCA), Germany’s BaFin and also the Australian Stocks and also Investments Commission (ASIC).
Please note: CFDs are complicated instruments and also feature a high threat of losing cash quickly as a result of utilize. 74-89% of retail capitalist accounts shed money when trading CFDs. You need to consider whether you understand exactly how CFDs function and also whether you can afford to take the high risk of losing your money.
are among the largest trading brokers providing traders globally access to trade throughout all markets via effective yet user-friendly systems with cutting edge modern technology, low costs, low-latency high speed implementation and also prize-winning customer care. I have had an account with them for many years now as well as have been very delighted with the trading problems as well as support they have provided. They are terrific for day trading when you require low spreads and are among my leading options for running automated strategies on the MetaTrader platforms.

domain: finance


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Book Name: Shamsheer E Beniyam Novel
Writer: Inayatullah Altamash
Shamsheer e Beniyam Novel Pdf is a great history book by Inayatullah Altamash. It describes the life history and wars of Hazrat Khalid Bin Waleed, RA. He was a great military commander of the Muslims and the companion of the Holy Prophet SAW. He played a crucial role in expanding Muslim rule and got the title of Sword of Allah.
Inayatullah Altamash was a great novelist, story writer, editor, and freelancer. He authored many super-hit history books and novels. Inayatullah Altamash wrote on many social issues and the Pakistani movement. I hope you like to read the book Shamsheer e Beniyam Novel Pdf by Inayatullah and share it with your friends.
Here you can download Inayatullah Altamash Novels in pdf. You may read Lahore Ki Dehleez Par, Andheri Raat Ke Musafir, and Aur Neel Behta Raha Novel. If you want more, subscribe to our website for updates about new book posts.

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NASA’s Perseverance Mars rover recently captured a series of 152 images while investigating the Belva Crater which NASA has stitched into a dramatic and striking mosaic.
The Belva Crater is a large impact crater within the much larger Jezero Crater. The Belva Crater interests scientists because it delivers a view of vertical cuts of rocks and sediment on Mars.
“Mars rover missions usually end up exploring bedrock in small, flat exposures in the immediate workspace of the rover. That’s why our science team was so keen to image and study Belva. Impact craters can offer grand views and vertical cuts that provide important clues to the origin of these rocks with a perspective and at a scale that we don’t usually experience,” explains Katie Stack Morgan, deputy project scientist of Perseverance at NASA’s Jet Propulsion Laboratory in California.
NASA compares the vertical cut offered by Belva Crater to highway “roadcuts” on Earth. Geology students often look at areas where construction crews have sliced vertically through rock to build roads, as these cuts allow a view of rock layers and other geological features that can’t be viewed from the surface. Belva Crater offers a similar view of Mars.
Zooming in on Belva Crater. Places like this, where nature has done the excavating for you, can be great for getting a look at exposed rocks from under the surface. Hooray for meteorites! ☄
— NASA's Perseverance Mars Rover (@NASAPersevere) May 18, 2023
Perseverance, which landed on Mars in early 2021, has been actively investigating Jezero Crater, searching for information about ancient Mars and evidence that Mars could have supported life. Perseverance is exploring Mars in tandem with the Ingenuity Mars helicopter, which recently captured an incredible aerial photo of Mars, including a photobomb by Perseverance.
SciNews on YouTube compiled Perseverance’s new images into the video seen below.
Belva Crater is about 0.9 kilometers wide (0.6 miles) and is one of many known craters on Mars. Only about a thousand craters are named, but there are hundreds of thousands of craters on the Martian surface that are larger than a kilometer (0.62 miles).
NASA explains that a rocky outcrop called “Echo Creek” shows signs of being a Martian sandbar.
“These ‘dipping beds’ could indicate the presence of a large Martian sandbar, made of sediment, that billions of years ago was deposited by a river channel flowing into the lake that Jezero Crater once held,” NASA writes.
The large boulders in the foreground of the mosaic image are “either chunks of bedrock exposed by the meteorite impact,” or they might have been “transported into the crater by the river system.” Ongoing investigations aim to settle the debate.
Concerning ancient rivers on Mars, Perseverance also recently captured stunning photos of bands of rocks that some scientists think may have been formed by a “very fast, deep river.” The evidence is the first of its kind on Mars, and scientists have named the location where the mosaic was captured “Skrinkle Haven.”
An anaglyph, or 3D version, of the mosaic will also help.
“An anaglyph can help us visualize the geologic relationships between the crater wall outcrops. But it also provides an opportunity to simply enjoy an awesome view. When I look at this mosaic through red-blue 3D glasses, I’m transported to the western rim of Belva, and I wonder what future astronauts would be thinking if they were to stand where Perseverance once stood when it took this shot,” Stack says.
Perseverance will continue investigating the area around Jezero Crater as part of its astrobiology mission. “The rover will characterize the planet’s geology and past climate, pave the way for human exploration of the Red Planet, and be the first mission to collect and cache Martian rock and regolith,” NASA says of the Perseverance mission.
Image credits: NASA/JPL-Caltech/ASU/MSSS. Full-size images are available on NASA’s website.


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Edgar Allen Poe's works can be used to illustrate that in this "Age of Terror," terrorism, not terror, is the enemy in the new millennium, said Poe scholar Gerald Kennedy.
"It is the act of terrorism that affects the soul of a reader," Kennedy said, "but this only becomes apparent after the horror occurs."
Through the Edward C. and Mary S. Peple Library Lectureship, Friends of the Boatwright Memorial Library invited Kennedy to speak at the Jepson Alumni Center to celebrate Poe's 200th anniversary. Kennedy is an English professor at Louisiana State University and a former charter member of the Poe Studies Association.
Kennedy pointed out different themes of terror and terrorism in Poe's various works, and said that the terror of fiction came from unconsciousness.
Themes of espionage and contagious disease were recurring in many of Poe's works, but it was also uncontested that Poe wrote about himself in his tales of horror and terror.
He lived in Boston during the time of a cholera outbreak. The disease, also referred to as "Red Death," took his childhood friend Ebenezer Burling in 1832 while he lived in Richmond.
The presence of Red Death was a mass destruction that "you can't see coming," and Poe referred to it as "thief of the night," Kennedy said.
He drew connections between modern terrorism and the terror Poe instilled in his readers. Although each prose tale and poem exemplified the theme of terrorism, Kennedy said, it also portrayed the need for managing our terror.
"By accepting our end as natural, and realizing that death is inevitable, we begin to wage the real war on terror," he said. "Terror is not a palpable enemy, and what we have to tell of terror in the new millennium is that it eradicates our own fear of mortality."
Kennedy's interest in Poe began in junior high school, when his English teacher pushed his interest in American Literature. Poe's work helped him get through the grieving process of his grandfather's death, he said.
"About the time my grandfather was dying," he said, "Poe helped me begin to process what it meant to die."
English professor Welford Taylor directs the Poe Society of Richmond and has known Kennedy for years. Kennedy is one of the top four Poe Scholars, he said.
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Interest in Poe is still strong because terror and fear will always be relevant, he said.
"We all have these fears, concerns both conscious and subconscious," he said. "Poe addresses those fears."
Poe was the first American author to influence literature in Europe, he said. Before Poe, the majority of American writing was derivative of its European roots.
"Poe was an accomplished critic, fiction writer and poet," Taylor said. "There are precious few authors who can claim that."
One student said that he thought Kennedy made convincing connections between Poe's fascination with terror and contemporary war on terror, especially after the Sept. 11 attacks.
"It's like he said. There is no such thing as a war on terror because terror has no substance. It's in the mind."
Contact reporter Sawyer Weirman at firstname.lastname@example.org
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Nithiin after a considerable gap signed back to back projects and is now working on them one after the other. Yesterday, he launched ‘Bheeshma’ in the direction of Venky Kudumula. The film is bankrolled by Suryadevara Naga Vamsi under Sithara Entertainments. The film completed its pooja ceremony at 10.19 am on 12th June. The film is said to be a rom-com entertains all sections of the audience say the makers. The film will go to the sets starting June 20the and the movie is all set to release at the end of the year.


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Steward Health Care, which has been facing financial issues and reports of potential closing of some of their Boston area hospitals, said Friday they’d secured financing to stabilize the company and continue operation.
“Despite troubling news reports about our Massachusetts hospitals, I want to inform you that Steward has agreed upon the principal terms for a significant financial transaction to help stabilize our company,” Steward Executive Vice President Michael Callum said in a statement Friday. “This bridge financing and the terms of this transaction have been agreed upon and the first tranche of funding is imminent. This funding will help stabilize operations, including the resumption of virtually all elective cases, and more importantly allows us to continue operations at all of our Massachusetts hospitals.”
In the statement, Steward said they have no current plans to close any of their hospitals in Massachusetts but that the new financing will supply them with additional time “to consdier transferring one or more of our hospitals to other operators.”
Last week, U.S. Rep. Stephen Lynch (D-South Boston) said Steward, at that point, was looking to sell Norwood Hospital, which has been closed since a flood in June 2020, and to close Nashoba Valley Medical Center in Ayer, St. Elizabeth’s Medical Center in Brighton, and Holy Family Hospital in Methuen.
“We are confident that [the] transactions will provide us with the necessary funds to get us through this challenging time,” Callum said. “In the meantime, we remain dedicated to serving the Commonwealth and the patients in our communities.”
(Copyright (c) 2024 Sunbeam Television. All Rights Reserved. This material may not be published, broadcast, rewritten, or redistributed.)

domain: economics


Rough seas, stormy schedules, and rising customer demands – some things never change for maritime shipping. But running a modern shipping company today also means being ready to defeat new kinds of threats and handle new types of challenges.
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