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Some Reasons Patients Are Misdiagnosed
Last updated Monday, October 30th, 2023
Because medical misdiagnoses often occur nowadays, Connecticut patients may do well to obtain a second opinion from other physicians. Besides the fact that there are more than 20,000 different diseases, other factors can lead to a misdiagnosis, as there are many reasons for misdiagnosis. So While sometimes patients are to blame for a misdiagnoses, such as if they are too embarrassed to tell their doctor all their symptoms, or they attempt to diagnose their illness on their own, many misdiagnoses occur because of a doctor’s fault. For instance, many doctors become familiar with a certain disease they frequently treat and could give the wrong diagnosis to someone who has similar symptoms but a different disease.
Further, many doctors try to save their patients the cost of expensive tests that the majority of people with common diseases will not need. However, the test could be crucial for the small percentage of patients who are suffering with an extremely rare condition.
Misdiagnoses are also the result of the fact that most doctors only spend roughly 15 minutes with each patient, which leaves little time for in-depth discussions about the patient’s condition and makes giving a tentative diagnosis more difficult. In many cases, most doctors make a diagnosis that fits most common diseases but may be confused over rarer conditions. Human error further plays a role in many misdiagnoses as well. Medical professionals may confuse samples or do the test procedure incorrectly. In other cases, samples can get contaminated. Then there are diagnostic tools that could fail, such as pathology and laboratory tests that can sometimes produce wrong results.
While physicians can make errors, they could still be held liable if their misdiagnosis of a disease causes serious physical harm to a patient. Victims of a negligent doctor another medical professional may wish to pursue damages by filing a medical malpractice lawsuit with the help of an attorney.
Source: Right Diagnosis, “Why Does Misdiagnosis Occur?“, Feb. 27, 2017

domain: medical


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LONDON--(BUSINESS WIRE)--Just one in 10 firms is confident that its business has the right approach to breakthrough innovation, according to a new study from Arthur D. Little (ADL). In Breakthrough Innovation, ADL found that 88% of business leaders were dissatisfied with their strategies for nurturing breakthrough – or radical – innovation. At the same time, companies expected the revenue contribution of breakthrough innovation to double over the next five years.
The survey of leading European companies found that the time to deliver major revenue gains (three to 10 years) was a common barrier, due to short-termism and lack of project commitment.
Companies with clearly defined innovation goals and dedicated breakthrough teams saw 15% more revenue gains and expressed more confidence in their breakthrough innovation activities.
Based on the survey, the following practices were associated with better performance in breakthrough innovation:
1. Set strategic objectives for breakthrough innovation. Ninety percent of companies recognized the importance of defining specific strategic objectives for breakthrough innovation, but only half of them had done this. Those that had were four times more satisfied with the results than those that hadn’t.
2. Choose the right organizational model. The best approach depends on the complexity of the technology and the company’s capabilities in this area.
3. Use ring-fenced funding and “intrapreneurs” to protect against short-term and changing priorities.
4. Use agile processes with rapid iteration cycles to deliver new concepts fast. This is what start-ups do to challenge established players.
5. Actively manage the innovation ecosystem by establishing clear working practices and strong lines of communication with external networks and partners.
6. Nurture a creative culture by using multiple tools, approaches, symbols and messages.
7. Fail again, fail better:move on and leverage the lessons learned.
“Getting breakthrough innovation strategy right has become the ‘holy grail’ for today’s companies, regardless of size or sector,”said Rick Eagar, Partner in ADL’s Technology and Innovation Management practice. “However, our survey lays bare that there is still a long way to go before Europe’s large B2B companies’ efforts match their aspirations for robust breakthrough pipelines. Companies that win at radical innovation have three things in common: a clear vision articulated from the top, a well-organized and dedicated team, and no fear of failure.”
The full report is available at: www.adl.com/Breakthrough

domain: economics


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Apr 15, 2010
Providence based band A Troop of Echoes don't include vocals in their sets. After listening to just a few of their instrument-infused tracks, it's clear why: they simply don't need them. Fronted by saxophonist Peter Gilli and backed by three highly accomplished musicians,(Nick Cooper (guitar), Harrison Hartley (bass / synth) and Dan Moriarty (drums)), A Troop of Echoes lends itself to the musical stylings of classic jazz greats and John Coltrane, fused with the electronic sounds of like , and given a pinch of instrumental improvisation to mix things up. I hear less jazz and more jam band in their sound, but that doesn't make them any less interesting.
The band has been touring and venturing into new sounds since 2005, with plans to release a Iron Horse Music Hall in Northampton, Massachusetts this weekend, and well worth checking out. tentatively titled Days in Automation later this year. They're at one of my favorite clubs, the

domain: entertainment


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|Description||Litigation can be extremely costly, and periodically even individuals who have strong cases simply cannot afford to begin a suit. Lawsuit financing might help by giving some funds. Companies that provide these loans usually do not require credit checks, monthly bills, records, or every other security. Frequently, claimants have meet their rent or automobile funds and can missed work or lost their jobs. Before, these people have had a need to accept reduced negotiation amounts because of pressing economic difficulties. Now, consumers could support their personal lives and give the attorney the necessary time to realize the full benefit of the case. To get a different viewpoint, please consider having a gander at: California Experiences Another E-Cig Explosion, As Potential E-Cigarette Lawsuit Cases Grow. |
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One particular organization may be the Legal Advances. On calling Legal Advances, the customer will soon be necessary to undergo an application process that involves submitting information and providing the attorney's contact information. Within 48 hours, the attorney and the customer must have a remedy. Then which is the degree of their involvement in case, if Legal Advances wants to supply a litigation money advance. They don't provide legal counsel or services, or do they've anything to do with the technique of the court case. If you think anything, you will seemingly require to research about California Experiences Another E-Cig Explosion, As Potential E-Cigarette Lawsuit Cases Grow. They may, however, sign in with the lawyer from time to time to see how the case is certainly going.
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Prices will vary depending upon the danger. Visiting California Experiences Another E-Cig Explosion, As Potential E-Cigarette Lawsuit Cases Grow possibly provides lessons you can give to your mother. Suit funding organizations can usually fund as much as 10 % to 15% of the possible settlement value. Like, if the situation has a potential benefit of $100,000, the client can expect a capital supply of $10,000 to $15,000. Be taught more about http://www.wsls.com/story/32530181/california-experiences-another-e-cig-explosion-as-potential-e-cigarette-lawsuit-cases-grow by visiting our dynamite encyclopedia. Litigation funding companies carefully evaluate the cases they decide to account. They must like the attorney along with the potential settlement price. Lawsuit funding comes in many states and can make sure that a person in serious economic straits can see a meritorious lawsuit to its just conclusion..
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domain: finance


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Applications are invited for a Bishop’s Appointment of a Part-Time Priest or House for Duty
in the above Union which comprises the parishes of Geashill and Killeigh, which are both situated in
A modern rectory is situated in the village of Geashill with schools, a hospital and much more nearby in Tullamore.
Expressions of interest by Friday 10th May, 2019.
Further particulars from: Karen Seaman,
Bishop’s PA, Diocesan Centre, Moyglare, Maynooth, Co. Kildare.

domain: geography


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Feminist Interpretations of Ludwig Wittgenstein
The original essays in this volume, while written from diverse perspectives, share the common aim of building a constructive dialogue between two currents in philosophy that seem not readily allied: Wittgenstein, who urges us to bring our words back home to their ordinary uses, recognizing that it is our agreements in judgments and forms of life that ground intelligibility; and feminist theory, whose task is to articulate a radical critique of what we say, to disrupt precisely those taken-for-granted agreements in judgments and forms of life.
Wittgenstein and feminist theorists are alike, however, in being unwilling or unable to "make sense" in the terms of the traditions from which they come, needing to rely on other means—including telling stories about everyday life—to change our ideas of what sense is and of what it is to make it. For both, appeal to grounding is problematic, but the presumed groundedness of particular judgments remains an unavoidable feature of discourse and, as such, in need of understanding. For feminist theory, Wittgenstein suggests responses to the immobilizing tugs between modernist modes of theorizing and postmodern challenges to them. For Wittgenstein, feminist theory suggests responses to those who would turn him into the "normal" philosopher he dreaded becoming, one who offers perhaps unorthodox solutions to recognizable philosophical problems.
In addition to an introductory essay by Naomi Scheman, the volume’s twenty chapters are grouped in sections titled "The Subject of Philosophy and the Philosophical Subject," "Wittgensteinian Feminist Philosophy: Contrasting Visions," "Drawing Boundaries: Categories and Kinds," "Being Human: Agents and Subjects," and "Feminism’s Allies: New Players, New Games." These essays give us ways of understanding Wittgenstein and feminist theory that make the alliance a mutually fruitful one, even as they bring to their readings of Wittgenstein an explicitly historical and political perspective that is, at best, implicit in his work. The recent salutary turn in (analytic) philosophy toward taking history seriously has shown how the apparently timeless problems of supposedly generic subjects arose out of historically specific circumstances. These essays shed light on the task of feminist theorists—along with postcolonial, queer, and critical race theorists—to (in Wittgenstein’s words) "rotate the axis of our examination" around whatever "real need[s]" might emerge through the struggles of modernity’s Others.
Contributors (besides the editors) are Nancy E. Baker, Nalini Bhushan, Jane Braaten, Judith Bradford, Sandra W. Churchill, Daniel Cohen, Tim Craker, Alice Crary, Susan Hekman, Cressida J. Heyes, Sarah Lucia Hoagland, Christine M. Koggel, Bruce Krajewski, Wendy Lynne Lee, Hilda Lindemann Nelson, Deborah Orr, Rupert Read, Phyllis Rooney, and Janet Farrell Smith.
- 2002 The Pennsylvania State University
Choosing a Book Format
EPUB is the standard publishing format used by many e-book readers including iBooks, Easy Reader, VoiceDream Reader, etc. This is the most popular and widely used format.
DAISY format is used by GoRead, Read2Go and most Kurzweil devices.
Audio (MP3) format is used by audio only devices, such as iPod.
Braille format is used by Braille output devices.
DAISY Audio format works on DAISY compatible players such as Victor Reader Stream.
Accessible Word format can be unzipped and opened in any tool that supports .docx files.

domain: library


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Photo credits: YouTube/Ryan ToysReview
A young boy who is still in elementary school has the internet in a frenzy and is generating some very serious bank because of it.
Business Insider recently profiled Ryan (pictured), a six-year-old boy who has become a YouTube phenomenon from the videos his mother shoots and produces. In these videos, Ryan reviews all kinds of toys. Late last year, TheVerge.com reported that Ryan ToysReview was the most popular YouTube channel in the United States.
Currently, Ryan’s YouTube channel has well over 10 million subscribers. The channel has also been viewed almost 17 billion times. Everything started with his mother doing what most mothers do. She would record videos of her son opening up toys she had bought him for birthdays and holidays.
Ryan’s mother started the YouTube channel in March of 2015. However, four months later, a particular video of Ryan opening up a giant, toy-stuffed Easter egg of Disney-Pixar’s Lightning McQueen caused the total views number on Ryan ToysReview to quadruple.
Since the giant Lightning McQueen Easter egg video was published in July of 2015, it has viewed over 800 million times. The level of viewership that Ryan ToysReview is reeling in can net a huge amount of money. Off the advertising revenue alone, Ryan’s YouTube channel generates close to $1 million dollars a month.
Ryan’s mother did an exclusive interview with TubeFilter Media about how her family’s lucrative business got started.
“Ryan was watching a lot of toy review channels — some of his favorites are EvanTubeHD and Hulyan Maya — because they used to make a lot of videos about Thomas The Tank Engine, and Ryan was super into Thomas,” she said.
“One day, he asked me, ‘How come I’m not on YouTube when all the other kids are?’ So we just decided — yeah, we can do that. Then, we took him to the store to get his very first toy — I think it was a Lego train set — and it all started from there,” she continued.
For more information and a step by step guide on how to transition your children and family to homeschooling, visit: TheBlackHomeSchoolGuide.com.

domain: news


I'm not even sure this is a debate.
300 win mag hands down with a Berger 215 Hybrid (.696 bc) at 2850 muzzle velocity.
338 win mag and a Berger 250 Elite Hunter (.682 bc) at 2750 muzzle velocity.
winner is easily the 300 win mag that pushes a higher b.c. bullet faster than a 338. Flatter trajectory and less wind drift.
Although I love the 338 win mag, it just doesn't have enough horsepower to push the heavy/high b.c. bullets fast enough for a 1000+ yard application.
At the ranges you mention it is all about the wind and therefore I contend all about bullet BC. I think you should forget the Win Mags and consider the RUMs as in 338 RUM. The 300 grain Berger with a BC of 0.818 is THE bullet.
The .338 WinMag is anything BUT a "Vega".
I owned one...Trust me, compared to the other .338 calibers with case-appropriate capacities....It's a Vega. Get a RUM, Edge, Terminator, Lapua or something of that nature if you want a .338. The .338 WinMag is not a hotrod caliber.
I can find .338 WM, RUM, and Lapua at my local shop. They even have .50 BMG, Nitro Express calibers, and all sorts of other odd and end stuff. They're a small shop, but their primary sales are guns, ammo, and reloading equipment and supplies. So they have VERY thorough and large selections for those.If I cant walk to the local gunshop and buy a box of ammo..then I dont want it!
Now which one of these...RUM, Edge, Terminator, Lapua can you find in your local gunshop????


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Every part/component you see in the image above plays an integral role in the overall working principle of hammer mills. However, the milling process mainly takes place in the crushing chamber (part 3). The working principle of a hammer mill is based on a simple mechanism.
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B-cells expressing NgR1 and NgR3 are localized to EAE-induced inflammatory infiltrates and are stimulated by BAFF
Maha M. Bakhuraysah, Paschalis Theotokis, Jae Young Lee, Amani A. Alrehaili, Pei Mun Aui, William A. Figgett, Michael F. Azari, John Paul Abou-Afech, Fabienne Mackay, Christopher Siatskas, Frank Alderuccio, Stephen M. Strittmatter, Nikolaos Grigoriadis, Steven Petratos
Scientific Reports, Volume 11, Issue 1, 2021-12-01, Article number 2890
Article Link: Click here
- Faculty of Medicine, Nursing and Health Sciences
- Taif University
- University General Hospital of Thessaloniki "AHEPA"
- University of Melbourne
- QIMR Berghofer Medical Research Institute
- Yale School of Medicine
- STEMCELL Technologies
- ToolGen, Inc.


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Reducing ambulance call outs
A responder service, which helps clients who have a fall or are in need of emotional or physical support, is having an impact on the number of ambulance call outs.
The council operates Careline; a push button alarm system for vulnerable and elderly people, but the responder service is an additional help for clients who have no other way of accessing support, except through emergency services.
The 24/7 service aims to provide fast and effective support and care to clients who have triggered their alarm for assistance using their Careline assistive technology alarm system.
In 2017/18 there were 702 responder service attendances to such alarms, dealing with 393 confirmed Careline client falls. Of these, only 15 required an emergency ambulance service attendance, therefore saving 687 ambulance call outs.
Eileen Bulman, CCTV and Careline coordinator, said: “The responder service provides additional peace of mind to family members; helps reduce the number of avoidable hospital admissions and reduces the pressure on emergency services.
“The responders are required to attend within 40 minutes to any part of the borough and always achieve this. Whilst in the person’s home, after initially assisting the client to make them safe, they will assess what the problem is and decide if they need to call an emergency ambulance or help to make an appointment with the client’s GP.”
A client who was recently helped by the responder service has nothing but praise for the experience. Patricia Hamilton, 72, from Cippenham, has been a Careline user for a number of years.
Mrs Hamilton, who wears a wristband activator which can alert Careline using her phone line, said: “I have got MS (multiple sclerosis) and once I fall over I can’t get up without help. Over the years I have had them out a few times. It used to be the paramedics who came out and all they had to do was just get me up.
“It is a very good service, they are really nice. It is a great reassurance and my daughter feels happier as well. I never take the wristband off; I have even been known to take it on holiday!”
Situations where a responder will be sent out include the following:
- general concern for client welfare – bed/chair sensor alert, manual trigger by a pendant or automatic trigger by a fall detector
- signposting to other agencies and organisations. For example, falls clinic or GPs
- a service user is feeling unwell, but does not want a GP/paramedic to call
- a service user has fallen and says they are uninjured
- welfare check when no one can get in touch with the client after the alarm has been pressed.
Andy Battye, Head of Operations for East Berkshire & South Buckinghamshire at South Central Ambulance Service NHS Foundation Trust (SCAS), said: “With the elderly population increasing, approximately 30% of our emergency ambulance workload now relates to patients who have fallen. The majority of these patients are not then taken to hospital but can be assessed and treated, if needed, at the scene by our staff.
“The responder service provided by Careline is very welcome in reducing this demand, where the patient is not injured and therefore does not require medical support but rather help to get up. This allows more of our staff and vehicles to be prioritised to those patients with serious or life-threatening injuries.
“Since 1 November 2017, SCAS has responded in the Slough Borough Council area on average within 6 minutes and 13 seconds (against a national target of 7 minutes) to category one patients; those suffering a life-threatening emergency.”
To be able to benefit from the responder service you need to have a Careline telecare alarm system.
Telecare is a means-tested service available to local residents who are known to adult social care. To find out more, call adult social care on 01753 475111 option one, or visit the council's website.


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Are you ready for the big day? We don't live close to family, so Turkey Day is always a fairly laid-back affair with just the three of us. We do, however, really enjoy a good meal, so I just got back from the grocery store and have finally planned my menu. I am the only one in my immediate family that enjoys cranberries, but this is so good, I can't not make it.
If you are looking to mix it up a bit this year in the cranberry department, I can't recommend this recipe enough! The apples and spice moderate the somewhat astringent vibe of the cranberries. Currents are totally optional, but I love them in here. They add a lovely pop of color and flavor, and since they are cooked in the sauce, the texture does not stand out in any weird way.
If you have a bag of cranberries and some apples and an orange, you can make this sauce in a jiffy, and your guests will be so excited by how deliciously complex this dish is compared to the glop that comes out of the can!
Spiced Cranberry Sauce
Yield: 2-3 cups
1 bag of fresh or frozen cranberries
1 orange, zested, supremed, and juiced
2 apples, peeled, cored, and diced
2 cups granulated sugar
1/4 cup water
1/4 tsp spice mix (mix 1/4 tsp of ginger, nutmeg, cinnamon, and cloves)
1/4 cup currants (optional)
1 TBS brandy (optional)
In a saucepan, bring the cranberries, orange juice and zest, sugar, and water to a boil. Reduce heat and simmer until the berries start to pop, about 5-10 minutes. Add the apple, orange sections (cut out so that you do not end up with the membrane - if you're not sure what I mean, look up "how to supreme an orange"), and currents (if using) and cook over medium low heat until the apple is tender. Stir periodically to ensure the mixture does not scorch on the bottom.
When the apple is tender, mix together 1/4 teaspoon of the following dried spices: ginger, nutmeg, cinnamon, and cloves. Then use 1/4 teaspoon of that mixture to spice to sauce. You can save the remaining mixture for later or discard it. Let the mixture simmer for five minutes before removing from the heat, cooling, and decanting into a bowl to refrigerate before serving.
NOTES: This sauce is quite delicious warm and you could very easily serve it right after removing it from the heat.
If you are a gardener like me, you spent most of your winter drooling over seed catalogs, ordering seeds, and trying to figure out where the heck you'll put those things you ordered that you had to have but don't currently have a place for! If you have a vegetable garden and have never made your own paprika, this will be a slam dunk idea for you. Even if you don't really garden, this is one of those things that may just change your mind.
There are certain things that are just orders of magnitude better when you produce them yourself. Tomatoes, of course, are at the top of that list. Dried herbs like oregano and thyme are on the list, too. I only learned a few years ago that paprika was right up there.
Though there are many ways to finagle this, honestly, I highly recommend three "special" pieces of equipment for this operation. The first is a cold smoke generator. I bought and like the Smoke Daddy smoker. I cut a hole in my Weber grill and it is an amazing way to smoke all kinds of things. It was a little bit of an investment (about $150), but it will last me for a good long time, and now I'm expanding into smoking other foods, too. The second is a countertop dehydrator. I have the Nesco and really recommend getting one with a temperature control setting. The last one is a Nutribullet or similar type blender. You can use a regular blender, but the powder is very fine and can be irritating to breathe. The Nutribullet is completely enclosed. I like that I can pick up and shake it while pulverizing the powder to be sure it isn't clumping on the bottom.
All right, so let's talk about pepper varieties. The best bet is a pepper specifically bred for making paprika. Baker Creek carries a variety that makes a phenomenal paprika! It has a bit of spice, so I usually blend it with a sweeter pepper to be sure it's not too hot. While you can use pretty much any red, sweet pepper, I recommend you try to stick with thin-walled peppers that are good for drying. The thicker walled peppers make a powder that tends to clump. This isn't a huge deal since it breaks apart fairly easily if stored properly, but if you can find some good thin-walled peppers like Criolla de Cocina, you'll have really good results.
Harvest the peppers when fully ripe. Only use peppers that are in good condition, without any holes of soft spots. Since the powder will not always be cooked before consumption, the best way to minimize any chance of foodborne illness is to sanitize the peppers before beginning. Rinse the peppers and then dunk in a bleach solution for one minute. You want to be sure to use plain bleach that says it is okay to use for food surfaces (without fragrance, etc.). If it is standard strength bleach, use 4 teaspoons per gallon of water. Also, be sure the water is warmer than the peppers themselves to minimize any potential for any of the wash water being sucked into the pores of the fruit. Rinse the fruit one more time with clean water and you are good to proceed.
Cut the peppers and remove the stems, seeds, and white pith. Place the peppers on racks. This photo shows them cut side up. I have since started turning them cut side down because I noticed the peppers often accumulate moisture in them that way, and we want to minimize that. Cold smoke the peppers heavily for three hours (by cold smoke, I mean no heat added, not that the peppers are "cold" or anything). I experimented with a few different kinds of wood for the smoke and found cherry was, by far, the best.
The next stop is to dry them thoroughly in a dehydrator. If your dehydrator has a temperature control, set it to 145F. While drying, the peppers will release A LOT of smokey aroma. I dry mine outside under a covered porch. It usually takes 12-16 hours to dry them completely in an average humidity location. You want them to be absolutely, completely dry, crisp and crunchy all the way through. There is no such thing as over-drying them, so if you are unsure whether they are done enough, wait a bit longer.
The last step is to run them through a blender of some kind. Again, I highly recommend a Nutribullet type contraption. Then, sift the powder through a fine sieve to remove any larger pieces that didn't break down. I store my powder in jars with plastisol type seals (jelly jars or the like) with a food grade moisture absorber (available on amazon for a very reasonable price). If completely powdery and dry when complete, it keeps very well for over a year.
My mom had been in Europe and bought some Hungarian smoked paprika about the time I started experimenting with this. After she tried mine, she made it clear that she thinks mine is way better! How's that for a recommendation!?! I have found so, so many uses for this stuff. Now that I make my own, I find I use smoked paprika way more often than I used to. It's just so darn good! I wish the state would let me make it to sell, but they won't without a commercial kitchen, so I figured I'd just have to tell you how to make your own! Trust me, it's so worth it!
It took me a long time to figure out how to make bread with big holes. The key is to have a very wet/hydrated dough. That part is easy. Mix more water in? Ok. No problem. But then what!?! How do you knead such a thing and how do you shape it?
The good news is that this bread does not require any kneading and the shaping is actually quite easy, provided you know the secret.
I make all kinds of breads, some easy and some very involved (can you say croissant?). This may be one of the easier breads in my arsenal. I love the simplicity of it... just four ingredients. And since it ferments overnight on your counter, it has a nicely complex flavor. Really, it's just a win-win.
The night before you want to bake the bread, mix the flour and water in a bowl or tub of some kind. It should be at least two quarts in volume. Let the flour and water sit for 15-20 minutes and then add the salt and yeast. Use damp hands or a mixer to thoroughly mix in the salt and yeast. If using your hands, a pinching motion is very effective. Cover the dough and let sit on the counter overnight.
The next day, when ready to finish your bread, flour your board/counter and using a wet hand, dump the dough onto the counter. Pull and fold the dough until it tightens up and starts to form a nice ball and then pinch the seams together.
Let the dough proof on the counter with a towel or wrap over it. It's okay if the outside of the bread dries out a little bit. When the dough looks like it is just about ready, preheat your oven to 450F with a Dutch oven in it. You could also bake this bread on a pizza stone and spritz water in a few times during the first few minutes of baking, but the Dutch oven seems easiest.
So how do you know when the dough is done rising after shaping? Give the dough a little poke and see how quicky it springs backs, if at all. Depress the dough about half an inch. The video below shows dough that still has a bit to go. Notice how quickly the hole rebounds. If I had let the video go a bit longer, you'd see that within a minute the hole is almost completely rebounded. There's a fine line between a loaf that is ready and one that is too far gone, so err on the side of caution. When the hole is slow to rebound, you should go ahead and start preheating the oven.
Gently dump the loaf into the Dutch oven, seam side up. This will allow the loaf to usually break open on top, like you would get with a cut score line, but you don't have to score it. You may be worried about the loaf getting misshapen, but I have found, the loaves are usually pretty forgiving. Just be careful not to burn yourself on the hot pot! Let the loaf bake with the lid on for 25 minutes and then remove the lid and carefully remove the loaf from the pot and finish baking on the rack. Be sure to let it bake fully, getting nicely darkened, to ensure the crumb is not gummy when it cools.
Speaking of cooling, be sure to let it do so completely (or almost completely) before cutting. I know it is soooooo hard to leave it be to cool, but it is an important part of the baking process!
Easy Holey Boule
Yield: 1 medium sized boule
500 grams white bread flour
390 grams warmish water
7 grams salt
1/4 tsp instant yeast
The night before you want to have the bread, mix the flour and water and let it sit for about 20 minutes. Then add in the salt and yeast. Cover and let sit on the counter overnight.
The next day, the dough should have doubled or tripled in size. Sprinkle some flour on the board/counter and wet your hand. Shape the dough into a boule using folds (see video in this post for how to do that). Place in a well floured proofing basket seam side down. Cover and let proof fully (see comment with video above for details). When dough is almost fully proofed, preheat the oven and Dutch oven to 450F.
Gently dump the loaf into the Dutch oven, seam side up. Bake, covered, for 20 minutes. Carefully remove the loaf from the Dutch oven and finish baking on the rack. Let the loaf bake until very golden brown. Let cool fully before slicing.
I think the easiest way to cut a boule is to cut the loaf in half, place a half cut-side down, and then cut into slices.
By the way, we call toast made from this kind of bread "crunchy toast" in our house to differentiate it from regular loaf bread toast. It truly is a spectacular way to enjoy it. The crispness of it is out of this world! So delicious!
I love this recipe, but I have to begin with a bit of a caveat. I may love broccoli more than any person on the planet. Whatever that gene is that makes you not like broccoli? I sure don't have it. I adore this vegetable. Not only does it taste great to me - even just simply steamed - but it is so good for you! Some people grab a yogurt when they feel like their gut is feeling wonky; my go to is broccoli. I aways feel so good after I've eaten it.
Last year, I planted "aspabroc" or "broccolini" in my garden. What an amazing and surprising harvest that was! I planted eight of them in early May and started harvesting, I think, in late June. I harvested regularly all the way through early October. You don't ever get that with regular heading broccoli! And it tasted amazing. I have my seedlings started for this year, but in the meantime, I have to settle for the store-bought stuff.
One other gardening mention here... two years ago, I planted garlic for the first time. I bought two varieties. One was a really common variety that everyone talked about liking. It is called Music and it is a fine variety. The other variety, I bought only a small amount of because there weren't a lot of folks talking about it online, but I liked the description of it. I. Love. That. Garlic. This past fall, this special variety was all I planted. It is called Georgian Crystal. I tried it because the description said it was mild when raw (I want to enjoy lots of garlic flavor when raw, not a hot spiciness that some varieties have) and is also great when roasted. That description fits this garlic to a T... and it makes big cloves to boot! It is amazing - the perfect multi-purpose garlic. I was surprised at how easy garlic is to grow. I highly recommend growing your own if you are garden inclined.
This is a super easy way to enjoy broccoli. The garlic adds a nice, toasty umami flavor to it. You can chop the pieces any size that you like - obviously, the smaller the pieces, the faster it will cook. Pre-heat a non-stick pan with a pat of butter. Then toss in the broccoli and the garlic. Put a lid on and put the heat on medium. Shake the pan from time to time to stir the broccoli. If you notice it browning too much too fast, simply turn the heat down.
Use a fork periodically to check how tender the broccoli is. When it is close to being done, you can turn the heat up to get some nice browning as it finishes up. Don't forget to salt before serving. This is a great side dish for a quick weeknight meal as it takes very little effort to prepare. The broccoli cooks in less than ten minutes.
Blistered Broccoli with Garlic
broccoli or broccolini, split into manageable spears
1 large clove of garlic, minced, per half pound of broccoli
2 tsp butter
salt to taste
Pre-heat a non-stick pan while you prepare the broccoli and garlic. Add the butter and swirl it around as it melts. Add the broccoli and garlic and cover with a lid. Cook over medium heat, shaking the pan or stirring occasionally to brown evenly. Reduce heat if broccoli is browning too quickly. The broccoli takes less than ten minutes to cook if you like it with a bit of a bite to it. When broccoli is nearly as tender as you would like, you can remove the lid and turn the heat up to put a last bit of browning on it. Salt to taste and serve.
One of the great things about being a military family is that you get to live all over. Though we were never stationed abroad, we lived in seven different places during the fifteen years between when I met my husband and when he retired. One of our favorites was the Washington DC area because of the plethora of choices in international cuisine.
When we move to middle Georgia, we were a bit saddened because the level of choice declined precipitously, so imagine our surprise when we came across The Metropolis Grill. This little place covers a huge portion of the world in its cuisine, ranging from Greek to Indian, but they do it all well. It was there that I finally had a tzatziki that I like (it is usually too tart for me - now I use sour cream instead of yogurt to make it and it is AMAZING!).
It was also there that I was introduced to biryani. There are many, many varieties of biryani out there. This one is pretty basic, but oh so delicious... and quite easy to make! It can easily fit into a weeknight rotation.
There is a bit of chopping and a little bit of grating involved and then you walk away for 20 minutes. Then, poof! Dinner is ready. First, you need to prep the veggies. This is a dish that is a bit of a blank canvas. Feel free to add additional veggies and spice as suits your family. Some of us here have a bit of a sensitivity to hot spicy, so this is pretty mild as it is written.
You definitely want to use chicken thighs in this recipe. Since the chicken cooks while browning first and then also cooks with the rice, you don't want to use chicken breast because it would dry out so badly. The fattiness of the thighs is perfect for this dish. Slice them into fairly small bits so they distribute evenly in the rice when done. I suggest 1-2 pounds of chicken in this dish; use your judgement depending on how "meaty" you want the final product to be.
After you soften and brown the vegetable and meat, you mix together the flavor base, which includes a fair amount of ground ginger. I keep pieces of peeled ginger in the freezer so that it is always ready to go when I need it. When I tried to keep it on hand fresh all the time, it was always going bad. This way, I never waste any and grating it with a Microplane results in the perfect ginger paste. Measuring the amount can be a bit tedious, so I always just kind of eyeball it. It doesn't have to be exact!
Once you have the sauce mixed, bring it to a boil and dump in the basmati rice and then spread the veggies and meat on top. Put the lid on, turn it on low, and walk away for 20 minutes.
You will be amazed at the fluffy, delicious dish that awaits you when you return. It is also excellent as leftovers, so feel free to double the recipe if you wish. I forgot to the time I made this for the photos, but I also like to add chopped fresh or frozen parsley at the last minute before serving.
Yield: 4 large servings
1 large onion, cut in small slices
1/2 - 1 green bell pepper, cut in small slices
1 large clove garlic, minced or grated
2 TBS ghee (clarified butter)
1-2 lb boneless, skinless chicken thighs, sliced small
2 1/2 cup water
3 TBS tomato paste
1 TBS fresh ginger, grated into a paste
1 TBS smoked paprika
1 tsp garam masala
1/2 ground cumin
1/2 tsp salt, plus to taste
1 1/2 cup basmati rice, rinsed
Heat a large Dutch oven with the ghee and sauté the vegetables until soft and browned. A bit of browning is important for the overall flavor development of the final dish, so don't be shy here. Remove the veggies into a bowl temporarily while you then brown the meat. Again, try to develop some good color. The nice thing about thighs is that you can forego the "small batches" method of sauteing and let them steam cook initially; eventually, the liquid will all evaporate and then you can easily get some nice color on them without worrying about the meat drying out or getting really tough. Remove the cooked meat to the bowl as well briefly.
Add the water to the hot pan and use it to loosen up any browned bits on the bottom of the pan, if necessary. Add the tomato and seasonings and let the mixture come to a boil. Add the rice, stir once, put the mixed veggies and meat on top, and put on the cover. Reduce the heat to low and simmer for twenty minutes. After twenty minutes, remove from the heat and let sit for just a few minutes before opening the Dutch oven and fluffy it all together. Serve and enjoy!
I love baking homemade bread. Waiting for it to cool enough to cut when it is fresh from the oven is the hardest part, and yet, with many of my favorite recipes, toasting them on subsequent days is my number one way to enjoy them. This one especially fits under that category.
This bread is full of heavy, hearty add-ins, and that means that it ends up being a fair dense loaf. When toasted, that denseness is completely irrelevant and with a little butter - maybe some jam - this bread is a meal unto itself. You can mix your own add-ins, but I use Bob's Red Mill Muesli as my main player along with some dehydrated apples that I cut up with scissors. I especially love the dried fruit. It gives a great little flavor burst in the finished bread.
Bread making is about the only time I use weight measurements. It just makes it so easy to measure out the ingredients.
This bread is mixed in two stages. It has a pre-ferment, but it is a fairly short-lived one, only about two hours. The preferment has a fair amount of food for the yeast in it, so it gets big fast.
To the preferment, you add the water, flours, and salt and then mix either by hand or with a stand mixer. Do NOT add the add-ins until the bread is well kneaded because they will break the developing gluten strands and make it hard to develop the dough. Once the dough is stretchy and smooth, about ten minutes of mixing, you can very gently mix in the add-ins. You do not want to overmix the dough at this point, just mix enough to get them somewhat evenly distributed. Cover and let rise in a warm place until double, normally a few hours.
This dough is fairly easy to shape. Dump it out on the counter and shape into a stubby rectangle, then pick up the ends and alternatively flip the ends to stretch the dough. You want the motion of a suspension bridge while gently pulling apart the dough. This will cause it to thin and elongate. Shape into a roughly 12 x 4 inch loaf. It will be about 3/4 of an inch thick. Cover with plastic wrap and let rise until almost double.
When the dough is getting close to being ready, pre-heat the oven. The dough will be puffy and it is ready when you gently poke the dough with your finger and it is slow to rebound. To help with crust development, I also have a spray bottle with water in it and give a few spritzes on the sides of the oven when I put the loaf in.
Bake for 25 to 30 minutes, until the bread has a nice golden color on it. On this loaf, color is normally enough of an indicator to tell when it is done, but other signs include a hollow sound when tapped and an internal temperature of 210F.
Again, the hardest part is to let it cool for a bit before slicing into it. That cool down time is actually a very important step in the baking of a loaf, so try to curb your enthusiasm! Look at all that good stuff in there. Talk about a bread that tastes good and keeps you going.
Yield: 1 loaf
200 g whole wheat flour
200 g lukewarm water
30 g honey
5 g instant yeast
200 g water
250 g bread flour
50 g rye flour (light or dark)
10 g salt
300 g mix ins (such as muesli mix, rolled grains, nuts, seeds, and dried fruit)
Mix the preferment and let sit 2 hours until puffed and bubbly. Mix the preferment and all other ingredients except the add-ins and knead until stretchy and smooth, about 10 minutes. Once the dough is nicely developed, gently knead the add-ins into the dough. Do not overmix at this point because the add-ins can break down the gluten structure you worked so hard to develop. Let the dough rise in a covered bowl until double.
Shape the dough into a roughly 12x4 inch loaf. It should be about 3/4" tall. Place on a parchment covered or greased sheet pan and cover with plastic wrap or a damp towel to rise until almost doubled. It will be nice and puffy when ready. Shortly before it is ready, preheat the oven to 450F.
When the loaf and the oven are ready, place the uncovered loaf in the middle of the oven, spritz the sides of the oven a few times with water from a spray bottle and then reduce the oven temperature to 400F. Bake for 25-30 minutes, until the loaf is nicely golden. Let cool almost completely before enjoying.
This bread makes excellent toast, and I like to slice the bread and then freeze the slices so I can easily grab a slice and toast it on busy mornings for breakfast.
I'd always been under the impression that Bolognese was a commitment to make, that it was hard and time consuming. Turns out, it really just takes time to cook, but the actual work involved is relatively minor. A little upfront work with a knife and the rest is cake.
Bolognese is one of those dishes that I think tends to have a bit of confusion around it. Just what is it, anyway? I've heard it used as a synonym for the classic American red spaghetti sauce, but that's not what it refers to in Italy.
This is a fairly classic (and easy) version of the Italian Bolognese sauce, which involves a soffritto, meat, milk, wine, and tomatoes. A soffritto (not to be confused with the Spanish sofrito) is simply a flavor base of minced onion, celery, and carrot, cooked in olive oil. I add a little garlic here, too, because, well... garlic. Yum.
In this case, I actually like to grate the carrots so that they completely break down into the dish. I like the final texture better and the carrots simply become a part of the flavor base.
After the soffritto is softened and golden, add the meats and brown. Once it is cooked through, you can deglaze the pan with the wine (be sure to use a decent wine). Add the broth and salt. Bake in a 350F oven with the lid ajar for about one hour. The liquid will be almost all gone and the pan will have a bunch of good stuff cooked up onto the sides. That's some good flavor there!!
Remove from the oven and add the milk (be sure to use whole milk for the best results), tomatoes, and nutmeg. Stir together and then put back in the oven for another hour with no lid, stirring periodically. When it is almost as thick as you would like it, reduce oven to 300F and add the bay, a dash of ground white pepper, and salt to taste. Continue baking until it is the thickness you prefer. I like mine pretty thick because it concentrates the flavors so much. If it gets too thick, you can always add a bit of the pasta water to loosed it back up.
Serve over pasta with fresh Parmigianino Reggiano.
2 TBS olive oil
1 medium onion, minced (1 1/2 to 2 cups)
1 medium carrot, shredded (about 1 cup)
2 stalks celery, minced (about 1/2 cup)
1 large garlic clove
1/2 tsp salt
1 pound ground pork
1 pound ground beef
3/4 cup Chardonnay
1 cup beef broth
1 1/2 cup whole milk
1 (26oz) box Pomi strained tomatoes (see note below)
1/8 tsp ground bay
dash nutmeg and white pepper
salt to taste
Sauté the vegetables in the oil in a heavy Dutch oven. Preheat the oven to 350F. When vegetables are softened and slightly golden, add the meat and brown through. Deglaze the pan with the wine, add the broth, and bake with the lid ajar for one hour. The liquid should be almost all gone.
Remove from the oven, remove the lid, and add the milk and tomatoes. Stir until well mixed, scraping down the browned bits from the sides. Continue baking, uncovered, for another hour or so. Reduce the heat to 300F, add the remaining seasonings, and then return to the oven for 20 minutes or until the sauce is thick enough for your taste. Serve over freshly cooked pasta. If the sauce ends up too thick, you can stir in some of the pasta water to loosen it back up.
NOTE: You can use any tomato puree you'd like, but I have become convinced that Pomi tomatoes are the best out there. They are always sweet, they don't have the acrid tang that sometimes plagues tomatoes in a can, and I never regret adding them to a dish. You can find them in most supermarkets. Look for the red and white cartons.
I got hungry this morning and those ripe bananas sitting in the fruit bowl were talking to me. Well, actually, they were talking to my nose, but the end result is the same. I've been making a "rustic" banana muffin for years, but it had quite a bit more sugar and fat than I thought was really necessary. It was tasty, but I thought I could tone it down and still end up with a fine muffin.
I went back and forth over whether to switch to simply using oil compared to shortening. I love the ease of oil over having to cream a batter. I made the switch on a different muffin recipe I use with great success, but I thought I might need that creaming to keep the texture I wanted. I think you could probably use oil instead of shortening and the result would be pretty good, so run with it if you need to. You also have the option to use maple syrup or honey as the liquid sugar in this muffin, depending on the flavor you're going for. I love them both, but they are slightly different. Try them both and see what you think!
Briefly cream the fat and sugar together and then beat in the eggs. I'm so happy to have farm fresh eggs again. In hindsight, I had pretty good timing on that choice to raising hens last year!
Mash the bananas and then beat them into the wet ingredients. You need a cup of banana puree, which is usually two large bananas, but if you end up a bit shy, just top off with water to make the cup.
The batter will be fairly stiff and that's all right!
Sprinkling the tops with a bit of wheat bran and turbinado sugar really makes them special. Turbinado sugar is a coarse crystal, less refined sugar. It has a bit of a molasses edge and the crunch it gives to the top of the muffin is a totally not optional option in my mind.
I use a size 16 disher to make loading the muffin cups easy (that's the blue handled one, if your dishers are color coded). Sprinkle the tops and bake in a preheated 375F oven for about twenty minutes. When the tops start to brown and the muffins are no longer jiggly, they should be ready.
Look how much they rose in the oven! These muffins have a pretty tight crumb structure, but they are soft and delicious. Let cool slightly before eating so that the paper will come off easily.
Hearty Banana Muffins
Yield: 12 muffins
1/3 c vegetable shortening
1/3 c maple syrup or honey
1/4 c sugar
2 large eggs
1 c mashed bananas
1 c all-purpose flour
1 c whole wheat flour
1 TBS baking powder
1/4 tsp salt
1/4 c wheat bran
1/2 c chopped walnuts (optional)
sprinkle of turbinado sugar and wheat bran for the tops
Preheat the oven to 375F. Briefly cream the shortening and sugar together. Add the eggs and beat. Mash the bananas and then add to the creamed mixture. If you're bananas don't quite make the amount required, simply top off with a bit of water to make the cup and a half. Beat until well mixed.
In a separate bowl, mix the remaining ingredients. Add the dry ingredients to the wet and stir gently until well incorporated. Use a #16 (blue) disher to fill muffin cups about 3/4 full. Sprinkle muffins tops with a little wheat bran and then turbinado sugar. Bake until beginning to brown on the tops and a tester comes out clean, about 18-20 minutes. Let cool slightly before serving. Muffins freeze very well. Use a microwave to thaw if frozen: 25 seconds for one and 40 seconds for two in most microwaves.
'Tis the season! Asparagus will always hold a special place in my heart as far as vegetables go. I love that it is usually one of - if not the first - home grown, fresh produce I get to enjoy from my yard every year. The excitement I experience when I notice the first sign of them punching through is indescribable!
Of course, you have to still wait a bit between seeing them first pop through and having your first harvest... and that waiting can be hard! My first harvest, which is usually less than a pound, is always roasted because that's my favorite way to enjoy asparagus, but, as the season wears on, I find myself becoming a bit overwhelmed by how much of the stuff is getting harvested on a daily basis.
That's when I turn to asparagus soup. Mainly because by that point, I'm starting to get a bit weary of roasted asparagus and partly because it's, in my opinion, the best way to preserve the harvest. I make the soup and freeze it to enjoy in the middle of winter and it tastes just as fresh and perfect in December as it does when I make it!
This recipe is great because it is easy to scale depending on how much asparagus you have. Make a big pot, enjoy a nice dinner, and freeze the rest in containers or bags (I have a vacuum sealer, so that's how I do it).
Cream of Asparagus Soup
Yield: 2 servings, double/triple, etc. as needed
1 TBS butter
1 small shallot, diced
1/4 cup celery ribs, diced
2 cups chopped asparagus spears, woody ends removed
2 cups chicken broth
1/4 cup cream (heavy or light, depending on your mood)
salt & pepper to taste
Sauté the shallot and celery in the butter over medium-high heat. Reduce heat as needed to prevent too much browning. When the shallot and celery are beginning to soften, add the asparagus. Sauté for another 3-4 minutes.
Add the broth and bring the soup to a simmer. Cook until the vegetables are very tender, about ten minutes. Remove the soup from the heat and let cool slightly before pureeing in a food processor or blender. Return the soup to the pot and place back over the heat. Add the cream and salt and pepper. Heat, stirring, until it just reaches a simmer. Remove from the heat and serve.

domain: food


Todd Barnhart, President
It's the era of smart buildings. Today, it is imperative to adopt advanced technologies and modernize building automation systems to improve uptime, energy savings, the life cycle of utilities, reliability, and occupant comfort, among others. With the right solution provider, the benefits of building automation are immense. However, there is a catch.
Even as the construction industry lags behind the technology curve, most providers adopt a piecemeal approach to solutions and services and focus on just one aspect such as building an automation system, data analytics, or monitoring program. "On the other hand, we understand the facility owner's need for a comprehensive system that enhances their business and offer options and flexibility for the life of the building," says Todd Barnhart, the president of GARDINER. With over 55 years of industry experience, GARDINER along with their automation partner KMC Controls provides end-to-end HVAC, energy solutions, and professional services.
"Our mission of building mutually beneficial relationships with our clients and associates, and supporting them through a cradle to grave approach is something that we live every day," says Barnhart. With KMC, they offer everything right from installation, instrumentation, and engineering to the building of automation systems while supporting the sustainability goals through their data analytics and integrated services.
What sets them apart from the other market players is that the GARDINER team invests time and effort to train and educate their clients to keep them abreast of continuous advancements brought forth by manufacturers.
The GARDINER team is targeted on addressing the problems faced by their clients amidst aging buildings and skyrocketing operating costs. Their client engagement takes a discovery approach where the team of engineers asks a series of questions to pinpoint the problems faced by the clients. The next step is to correlate the discovery phase with the data analytics gleaned from the facility to suggest the areas of improvement and investment. Their unique approach facilitates faster and cost-effective solutions that directly address the building challenges faced by more than 2,500 clients.
"Drawing on the longevity of our business, we have learned the importance of being independent and entrepreneurial," says Barnhart. The company's entrepreneurial approach has allowed them to carve out three facets of its business—distribution, services, and solutions. The distribution division is primarily focused on selling equipment from 50 different manufacturers and supporting clients with a vibrant parts program.
The service division, on the other hand, has close to a hundred field technicians for maintenance and servicing of equipment from numerous manufacturers that include Daikin, Trane, Carrier, and York. The third division is the solutions division that encompasses energy and performance contracting, automation, and integration. Design and implementation of renewable energy and traditional HPC solutions alongside energy conservation initiatives and financing vehicles complete the scope of activities of the solutions division. The data analytics division, called Building AI: Applied IntelligenceTM, although forms an integral part of the service division permeates across the solutions and distribution divisions of the business to bring on added benefits. "The data analytics and its predictive diagnostics component support our clients’ better, turning facilities into a tool to help them improve the entire business as opposed to just being a place of work," remarks Barnhart.
"The last 55 years of our entrepreneurial approach has allowed us to grow into the next 55 years, where we're going to further expand the three divisions with an eye on utilizing data analytics and intelligence services to enhance our offerings and grow the business," remarks Barnhart. Moving forward with KMC Controls, GARDINER aims to be in line with the industry's shift toward open protocol systems as organizations across industries seek more decision making in their facilities and freedom to choose their solutions provider.


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The recent good results for AEO showing higher sales and margins were also indicative of the overall strong results recently. The question is, are its Q4 earnings strong enough to boost AEO to $18 a share?
The revenue increase of 3% in the quarter was not brilliant, and according to many, it is not going up anytime soon. Nevertheless, AEO’s merchandising strategy and pricing are solid and the company continues to increase its volume of sales.
Variable costs increased in Q3 and Q4 which can significantly affect margin growth. However, AEO’s increases in delivery and incentive costs are mostly caused by its higher revenues. Increasing incentive costs usually means that a business is exceeding its objectives and is usually accompanied by overall growth. With the current high demand for AEO products, higher margins should also follow. While SG&A costs are also increasing, their level is still only 21.1 percent of sales, meaning that there is still room for a strong operating profit.
Profit and Growth
The operating profit of 9.1% in 2015 was higher than 2014, and AEO’s operating margins improved in the last six months of 2015 indicating the possibility for expansion. According to the guidance for Q1 of 2016, AEO management is confident and feels that the performance in 2015 was well earned.
Q1 earnings per share are predicted to be a few cents higher than last year and margins are expected to remain stable or grow slightly. Comp increases could be a huge factor in maintaining AEO’s solid Q1 guidance, since significant revenue growth is not expected. However, operating margin expansion could prove to be the way to further profit growth. Since SG&A is just 21% of revenue and comps continue to rise, there is space for SG&A to decrease further.
By the end of the year, AEO has room to grow further with the potential for higher operating margins. The talented AEO management will take its well deserved credit for the good results, and with this year looking strong, achieving $20 a share seems more and more realistic at the moment.


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As wonderful as UMass dining halls are, sometimes you cannot help but get to a point where it feels a bit monotonous. UMass does a fantastic job with a variety of options, but it can be easy to fall into the trap of eating the same few meals over and over nonetheless.
When I want to mix up my meals to help keep UMass Dining as exciting as it should be, I go to Blue Wall. As cliche as it sounds, going to Blue Wall alone on Monday afternoons has become a routine of mine that kind of feels like taking myself out on a cute little date. Since I am on the DC Basic Meal plan, and don't have any dining dollars, it is a treat for me to use one of my nine meal exchanges for the semester, so that definitely helps it feel more special.
Personally, my favorite Blue Wall option is Greenfields, which offers a variety of yummy wrap and hand-tossed salad options, all with locally-sourced ingredients. I always get a Caesar salad with the crispy antibiotic-free chicken (seriously amazing, I can't recommend enough) and a small bag of chips to perfectly use the $10 amount that all meal exchanges are worth.
These little lunches by myself always make my day a little brighter and really help break up the monotony of going to Berk for most of my meals, Also, the salad options at Blue Wall are simply better than what the dining halls serve, in my opinion. If you fall into a dining hall rut like I do, going to one of the seemingly endless retail dining options on campus is a sure way to help fix the problem.


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Comprehending the spinal column is the vital to recognizing why chiropractic doctors do what they do as well as why they get amazing outcomes with a range of various conditions
The back is a complex framework containing a number of linked muscles, ligaments, joints and also nerves which typically come to be irritated and damaged. Prolonged sitting, repeated motions, negative postural habits, mental anxiety, lack of workout and insufficient nutritional intake are just some of the daily anxieties which gather to generate disastrous effects on the spine components.
Doctors of chiropractic are the health care leaders in supplying safe, quick as well as effective alleviation for most back issues.
The spine or vertebral column is a collection of 24 vertebrae plus the sacral bone. These bones provide support and mobility for the upper body while likewise shielding the nerves.
There are 4 unique as well as different regions of the spine - the cervical, thoracic, back as well as sacral regions. Each has a various number of vertebrae which are structurally one-of-a-kind. These architectural variations ensure regions of the spine a lot more flexible while making various other regions more steady and also much less prone to injury.
When seen from the back the spinal column generally appears vertically straight. When viewed from the side, nevertheless, 4 different spinal curvatures must exist. Both the cervical as well as back regions normally have a "C" shaped curvature, while the thoracic as well as sacral areas possess a turned around "C" shaped curvature. The angles of these contours play an important function in minimizing spine biomechanical stresses which bring about spinal discomfort as well as greatly sped up back degenerative processes.
The chiropractic care medical professional is an expert in spine analysis and rehab. She or he is educated to identify even the least back irregularities. Eliminating pain, inflammation as well as biomechanical stress and anxieties while increasing general wellness and also lifestyle is what chiropractic treatment is everything about.
Chiropractors are the only healthcare professionals whose primary training centers around the detection, treatment, as well as rehab of spine conditions.
he Intervertebral Discs
The intervertebral discs are a widespread resource of reduced pain in the back as they are one of the most regularly hurt spinal structures. The discs attach surrounding spinal vertebrae together and offer a degree of shock absorption in the torso.
Causes of Injury
Types of Disc Injury
Signs And Symptoms of Disc Injury
Treatment of Disc Injuries
The structure of the spinal disc resembles a jelly loaded doughnut. The internal element of the disc includes a gel-like substance called the nucleus pulposus. Bordering the core are tough fibrocartilagenous fibers called the annulus fibrosis. These annular fibers include the inner nuclear product comparable to a basketball skin including the air within.
Reasons For Disc Injury
Disc injury occurs when the annular fibers of the disc are torn. Because the internal regions of the annulus lack "discomfort" innervation, injuries consisted of to the inner annulus take place without one's understanding.
Common causes of annular disc splits include:
uncorrected spinal imbalances
inadequate postural behaviors
bad lifting behaviors
incorrect workstation setup as well as ergonomics
inappropriate lifting strategies
extended durations of vibratory forces (truck and automobile chauffeurs, jack hammer drivers, etc.).
Other elements have actually been shown to raise the susceptibility of disc injury:.
inadequate diet plan and also nutrition.
absence of physical activity.
Types of Disc Injury.
There are 3 primary kinds of disc injuries. The first disc injury contains click here annular fiber rips which do not encompass the outer facets of the disc. Thus, the internal nuclear material is protected against from completely getting away the disc.
The 2nd sort of disc injury, typically described as a disc herniation, contains annular tears which range from the innermost aspects of the annulus (where the nucleus is) to the outermost elements of the annulus. In this sort of injury, the pressurized nuclear material can squeeze with the splits in the annulus and escape to the outside of the disc. When this occurs, the nuclear material may be available in contact with close-by back nerves and also also the spine.
In the 3rd type of disc injury, referred to as a disc bulge, the internal center sheds hydration; common in those with long term back stress and the elderly. This results in "bulging" of the disc much like a tire "bulges" when it contains inadequate amounts of air. Comparable to the previous injury, the neighboring back nerves and also spine might become impinged from the bulging disc.
Signs And Symptoms of Disc Injury.
The symptoms of disc injury rely on the place of the disc splits as well as whether or not the spinal nerves or spine are influenced.
When tearing of the annulus takes place within it's inside only, typically pain is not experienced. As formerly mentioned, this is since the inner areas of the annulus absence pain receptors. When tearing of the annulus happens in the external annular fibers, moderate to agonizing discomfort is really felt in a generalized fashion. If a lumbar disc is affected, as an example, scattered low pain in the back with associated paraspinal muscle spasm is regular.
When various partial splits integrate to develop splits which run clear through the density of the annulus, the gel-like nucleus has the ability to leave the disc. If a spinal nerve or the spine is called the person may experience signs and symptoms of pain, numbness, prickling and/or weakness within either or both reduced extremities. In rare situations patients might lose the capability to control bowel and also bladder functions. If this takes place, instant clinical intervention is required as the condition can come to be permanent.
Therapy of Disc Injuries.
Disc injuries react positively to chiropractic care. This is due to the fact that chiropractic therapies focus on the dysfunctional spine segments as well as not simply the symptoms of the disc injury. Pain reliever, anti-inflammatory and muscular tissue relaxants not do anything to treat the source of disc injuries and have actually been revealed to cause further injury.
Chiropractic care treatments provide fast, efficient, risk-free and long lasting relief from disc injuries. This is because the chiropractic practitioner's method focuses on bring back back placement, spinal function and total spine wellness, click here which are the primary factors responsible for the development of disc injuries.
Chiropractic physicians are professionals in preserving appropriate back placement and also feature, both of which play a crucial role in lessening spine anxieties - the anxieties that are in charge of injury and also increased degenerative procedures in spinal discs.


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Council hopes to help food vendors
Compliance aid for ‘new’ regs
December 18, 2013
The City of Warren is taking steps to make it easier for retail food vendors to comply with the law....
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Tomato scare: Why salmonella is good for sales
Standing inside the market on the Davidian Brothers' Northborough farm yesterday, Lynn Biancamano noticed a sign advertising "Massachusetts Vine Ripe Tomatoes" and plucked a perfect 3-inch specimen for her basket.
It was the first tomato the Boylston resident bought in three weeks.
"I feel more secure," she said, referring to the fruit's western Massachusetts origins and its purveyor. "This is a more reputable place."
With three more state cases of salmonella linked this week to a national outbreak thought to have tomato ties, MetroWest and Milford area farms like Davidian Brothers are reporting increased consumer interest in buying local produce. A desire for safety, the small farmers said, seems to be combining with existing concerns over quality and for the environment.
"People are finally getting hip to the idea of local's where it's at," said Bill Henessey, farm stand manager at Holliston's Highland Farm. "The draw is that we have safe food here."
In Massachusetts, 24 salmonella cases have been tied to the outbreak, according to the state Department of Public Health, with the list of patients including residents of Middlesex, Norfolk and Worcester counties. While five of the cases have required hospitalization, none have constituted a life-threatening illness, department spokeswoman Donna Rheaume said.
With the Food and Drug Administration still trying to track down the source of the outbreak, only certain types of tomatoes from certain areas have been placed on the warning list. Brian Houghton, the vice president for the Massachusetts Food Association trade group, said the state's markets and supermarkets have followed FDA recommendations and have a firm grasp on where their supplies originate.
"Obviously they don't want to hurt their consumers," he said.
While Houghton said locally grown produce isn't necessarily safer, he said his association's members are interested in tapping into demand for the products and are willing to sell them if a consistent supply can be provided.
"That works for the local farmers and for the retailers," he said.
Local markets and farm stands often sell out-of-region produce when homegrown versions are not in season. A few weeks are still needed for area tomatoes to ripen and join their brethren from the valleys of the southwestern part of the state. Still, local operators point to their more personal relationships with trusted suppliers.
At Framingham's Waverly Market, owner David Stefanini said his customers have continued to buy tomatoes despite the scare, with tomatoes from hothouses in Ontario, Canada, soon to be replaced by locally grown versions.
"They know the quality of the merchandise here," he said of his specialty foods store.
Customers and farm operators also pointed to the reassurance of seeing exactly where produce is grown before it is consumed.
In contrast, at the supermarkets "you don't know what you're getting," said Caroline Nicholson, a co-partner at Sweetwilliam Farm in Upton.
John Mitchell, the farmer at Heirloom Harvest Community Farm in Northborough, agreed, pointing to the 2006 outbreak of E. coli in spinach.
"I think people have lost some faith in the regulatory structure to protect them," he said, noting a huge increase this season in his farm's membership. "I think people are scared about what's out there."
At Medway's Shady Oaks Farm, vegetable grower Bobby Briggs said he has already noticed an uptick this season in customers stopping by to find out when certain vegetables will be ready.
"I think it's going to be good for the local business," he said of the salmonella outbreak.
But while Nancy Davidian expects her family's Northborough farm to benefit from the tomato scare, she said she understands the precarious nature of the business and feels for the farmers in other regions who have been hurt by the outbreak.
"Hopefully, they'll find out exactly what it is," she said of the FDA investigation.
As for farm customer Biancamano, she said she will only buy Bay State-grown tomatoes this season. But when asked whether she will turn to out-of-state versions when the weather grows cold again, she referred to the salmonella outbreak.
"We'll see how many more cases come through," she said.
(Michael Morton can be reached at email@example.com or 508-626-4338.)

domain: agronomy


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Carl Icahn Takes Bill Ackman to School on Herbalife
Hedge fund manager Carl Icahn revealed a stake in Herbalife (NYSE: HLF) after-hours on Thursday. Icahn now owns nearly 18% of the company, almost 14 million shares.
Per the filing, Icahn will seek talks with Herbalife, including possibly going private. Shares of Herbalife jumped over 13% in after-hours trading, near $43.50.
Last month on CNBC, Icahn argued with Ackman publicly. At the time, Icahn didn't reveal if he owned shares of Herbalife. However, Ackman baited him into taking the company private.
"If you want to make a tender offer for the company, you can make it," Ackman said to Icahn.
Later, Icahn characterized the possibility of Herbalife as being the "short squeeze of a lifetime."
CNBC's Scott Wapner reported Thursday that Icahn had told him Ackman was "completely off base." Icahn will appear on CNBC tomorrow at noon to discuss his stake.
© 2017 Benzinga.com. Benzinga does not provide investment advice. All rights reserved.


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Fine, old porcelain elephant for interio decoration. Porcelain elephant is about 80 years old. Suitable for home, office or gallery. Decorated with fresh plants it is a tool to generate good energy. Feng Shui.
Approx size: 55 x 35 x 43cm
Price Excl. Transportation
Fine porcelain Lucky Elephant (80 years old)
We will contact you to discuss your preferred collection method: either pickup from our shop or arrangement for the transportation, at your own cost and risk.

domain: artistic


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While much of the focus is on getting crops in the ground, getting the ground ready for the crops should be a priority, too. No matter the crop, the proper soil properties, including fertility, can mean healthier plants and bigger yields.
Every crop has a critical uptake period, where its need for nitrogen and other nutrients is intensified. For hops, that period begins in late spring, as the plant begins to rapidly accumulate biomass. Until early summer, the hop plant is growing its vegetative portion, gearing up for its reproductive stages and rapidly consuming nutrients. Once mid-July comes, the plant’s critical uptake period ends and the need for nutrients levels off for the remainder of the growing season.
If adequate nitrogen is not available to meet the plant’s needs during this time, there will be consequences.
“Yields will suffer,” Dr. Heather Darby, University of Vermont Extension agronomist, said. “You want to make sure there is adequate nitrogen, and other nutrients, for your crops” during their critical uptake period.
While the Pacific Northwest has years of research, data and experience with hops, the crop is only recently being re-introduced to the Northeast, as a result of the craft brewing movement. Research at the University of Vermont’s hopyard is helping growers along the eastern seaboard to determine optimal parameters for hops growth in the region.
The optimal pH for hops is 6.2 – 6.5. While the plant can grow and produce a crop between pH ranges of 5.7 and 7.0, the optimal range is where the most nutrients can be made available, enhancing plant health. Prior to the initial planting of the hopyard, liming to achieve this optimal pH range is highly recommended. Any pH levels outside of the optimal range restrict the nutrient availability to the plant. But liming to change pH takes time.
“If you’re getting ready to plant a new hopyard…please make sure you take a soil test before you put those plants in the ground,” Darby emphasized. “Once they are in the ground it becomes a little more difficult to make major corrections to soil fertility, especially pH. Get the lime in the ground before you put the plants down.”
An annual hopyard soil test is recommended. Soil samples are best taken two to three feet below ground in established plantings, or at a depth of one to two feet for new hopyards. The roots of the hops plant grow deep. Taking samples near the planting hills generates the best results.
Ideally, soil tests are completed in the fall and there should be five to 10 soil samples per acre. Separating the hopyard into different areas depending on soil types or other factors allows more precise fertility control. The samples from each designated area should be mixed together, with a sub-sample taken from this mixture and sent to the laboratory. The University of Vermont and Dairy One both have laboratories which offer soil testing for hop growers, generating recommendations based on test results and the crop’s needs.
Hop fertility needs
Nitrogen, potassium and phosphorous (NPK) — along with boron and zinc — play major roles in hop fertility. Boron and zinc are “easily lost in the soil” and are commonly deficient in the Northeast region, Darby said.
For every 1,000 lbs. of dry matter produced, on a per acre basis, the hops crop will need 30 lbs. of nitrogen, 20 lbs. of potassium and five lbs. of phosphorous. But the dry matter includes the entire vegetative growth of the hops.
Most growers aren’t weighing the total biomass of the crop, but only the cones. Cones require about one-third to one-half of the nutrients overall. By weighing the cones at harvest, the amount of NPK the plant utilized in order to have produced those cones can be calculated.
If a grower is desiring higher yields, the amount of NPK available during the critical uptake period will have to be increased, based on the plant’s requirement for each nutrient. Higher yielding hops varieties will have slightly greater nutrient uptake needs.
“If you want to have 1,000 lbs. of dry cones per acre, then you need to be fertilizing for 60-90 lbs. nitrogen to be removed from the soil” by the plant, Darby said. “Planning for some nutrient loss” due to runoff, leaching and denitrification is needed, increasing those amounts.
The actual amount of nitrogen added to the crop needs to factor in these potential losses. Soil type and weather will impact the degree of nutrient loss. Darby recommends split applications of nitrogen during the critical uptake period to minimize any environmental losses.
Fertilization of the hopyard can occur by broadcasting, fertigation or a combination of both. Fertilizer should be applied directly to the hops bed when broadcasting. If fertigation is used, small amounts of nitrogen, applied daily throughout the growing season, is recommended to guard against potentially elevating salt levels.
The amount of phosphorous needed for hops production ranges from four to seven parts per million (ppm). Potassium is needed at the rate of 100-130 ppm, and magnesium at the rate of 51-100 ppm for optimal hops growth.
When soil tests show results to be in the optimum level, “the chances of seeing a crop response from adding more fertilizer is pretty minimal,” Darby said. If results are above optimal, do not fertilize with that nutrient.
“I think you need to be adding organic sources of nutrients to your hopyard,” Darby said.
Organic source of nutrients, such as compost, manure or bagged organic fertilizer, are slow acting and the nutrients they contain are not available to the plant immediately. Because their composition can vary widely, compost and manures should be tested. Synthetic nutrients are available in real time for the plant to utilize, swiftly delivering nutrients.
Foliar nitrogen is not recommended for use in hops grown in the Northeast at this time, primarily due to concerns about downy mildew. Wetting the plant leaves via foliar applications of nutrients can increase disease pressures, which are already a concern in humid environments.
Petiole tests, while used in the Northwest, have not been researched enough in the production of hops in the Northeast to provide any guidance for hop growers at this time, Darby said.
Each season, hops require a large influx of nutrients, available during the crop’s critical uptake period, to thrive. Getting those nutrients to the plants involves field preparation prior to the initial planting of the hopyard, annual soil testing and properly timing the application of needed amendments. Factors such as weather, cultivar, soil properties and desired yields all factor into the equation.
The UVM “Hops Power Hour” webinar, focused on the fertility needs of hops, is available at www.youtube.com/watch?v=dDeN3S484cM.

domain: chemistry