In short, this lawsuit is sheer balderdash, as usual, another attack on the free market and our food chain.<<<
Insanity is insanity, no matter where you find it.
I like your article, for she is right and understands the game.
The nuts are causing a split in their own groups, for the left/young who preach sustainability, are not the ones yelling that the manure will ruin the soil.
There is now a liberal part of the growing world, that wants the earth to sustain itself and not have to be replanted every year.
I do not fully understand the reasons for stopping the enrichment of the soil, except for the fact that they like the ‘o’, would more than likely answer:
“We Won!!!” and “Because we CAN!!!”
I of course am listening to the Las Vegas Police Scanner and tonight they were getting calls of break ins at the towns many churches...all the different churches, even the Mormon Temple.. ........what is next on the insanes lists?
It does bother me a little to hear so many women as the instigators of violence, often against strangers, and they think nothing of a car jacking or breaking and entering.
We live in an insane world.
http://www.radioreference.com/apps/audio/?ctid=1745
Las Vegas scanner.
LOL, and if I could, I would use fertilizer on my garden, in the past I knew where to get it at the stables, for they piled it up and LOL, we hauled it.
http://www.fda.gov/Safety/Recalls/ucm177321.htm
Barr Laboratories, Inc. issues a voluntary nationwide recall of Dextroamphetamine/Amphetamine 20mg Tablets, Lot number 311756
Contact:
Denise Bradley
215-591-8974
FOR IMMEDIATE RELEASE - August 13, 2009 - Barr Laboratories, Inc. is initiating a voluntary recall of Dextroamphetamine Saccharate, Amphetamine Aspartate, Dextroamphetamine Sulfate and Amphetamine Sulfate (Mixed Salts of a Single Entity Amphetamine Product) 20mg Tablets, 100 count bottles, lot number 311756. The product identified is being recalled because the affected lot may contain some tablets exceeding weight requirements which may lead to super-potent tablets.
Potentially clinically significant adverse reactions to a supratherapeutic dose could include cardiovascular, neurologic, psychiatric and gastrointestinal reactions such as: palpitations, tachycardia, hypertension, headache, tremor, tic, dyskinesia, dizziness, blurred vision, sweating, insomnia, agitation, euphoria, mania, anxiety, restlessness, nausea, diarrhea, constipation, dry mouth, and decreased appetite.
This product can be uniquely identified as an oval peach colored tablet, debossed with b/973 on one side and 2/0 on the other side. Barr distributed the affected lot between 06/11/09 and 06/16/09. Only lot 311756 is affected by this recall.
Customers who have this lot in their possession are instructed to cease using the product and return it to their pharmacy/distributor. Wholesalers and retailers should cease distribution and examine their inventory immediately.
Consumers with questions may contact 888-742-5578 from 8:00am - 8:00pm EDT Monday-Friday.
Barr Laboratories has not received any adverse events for this product lot.
The FDA has been apprised of this action.
Any adverse reactions experienced with the use of this product should also be reported to the FDA’s MedWatch Program by phone at 1-800-FDA-1088; by fax at 1-800-FDA-0178; by mail at MedWatch, HF-410, FDA, 5600 Fishers Lane, Rockville, MD 20852-9787, or on the MedWatch website at http://www.fda.gov/Safety/MedWatch/default.htm.
Page Last Updated: 08/14/2009
MedWatch - The FDA Safety Information and Adverse Event Reporting Program
FDA and Roche notified healthcare professionals that cases of Pure Red Cell Aplasia (PRCA) have been reported in patients treated with CellCept. The WARNINGS and ADVERSE REACTIONS sections of the CellCept Prescribing Information have been revised to reflect this new safety information.
PRCA is a type of anemia in which there is a selective reduction of red blood cell precursors on bone marrow examination. Patients with PRCA may present with fatigue, lethargy, and/or abnormal paleness of the skin (pallor). In some cases, PRCA was found to be reversible with dose reduction or cessation of CellCept therapy. In transplant patients, however, reduced immunosuppression may place the graft at risk.
Read the MedWatch safety summary, including links to the Dear Healthcare Professional Letter and revised Prescribing Information, at:
You are encouraged to report all serious adverse events and product quality problems to FDA MedWatch at www.fda.gov/medwatch/report.htm
http://oldtips.blogspot.com/2009/08/friday-recipes-basil.html
Friday Recipes: Basil
Posted: 14 Aug 2009 03:00 AM PDT
Summer is drawing to a close, and that means that our herbs either need to be used up, dried or frozen for the fall and winter. You can even attempt to keep your plants growing inside. If you are looking to use up some of your thriving basil plant, we’ve put together a collection of great recipes. We’ve also included links to some tantalizing recipes out there in blogland.
To begin, I couldn’t help but to include one of my favorite articles on Old Fashioned Living. Brenda wrote this article several years ago and it’s always popular, and I have to agree. Enjoy!
Basil: Everyone’s Favorite Herb
by Brenda Hyde
If a person loves herbs, they love basil. It seems to be everyone’s favorite herb and the recipes are endless that take advantage of this fresh and spicy leaf. I personally think if you can only grow two plants it should be a pot of tomatoes and a pot of basil. With these two plants and a few basic pantry items you can treat yourself to gourmet faire!
Growing Basil
Basil is an annual, and is easily grown from seed. There are over two dozen types of basil including lettuce-leaf which has large leaves, cinnamon basil and the purple leaved varieties. Basil is not frost tolerant at all, so be sure to plant after the soil has warmed completely. Though it needs full sun, it does need more moisture than some herbs, so be sure to keep it watered; especially in pots. You can bring basil inside as a window herb if you plant the seeds in the late summer in pots and bring inside to set in a bright and sunny window. Every year I grow my basil in a porch box outside my kitchen door. There is nothing better than walking out the door and snipping basil for a dish I’m cooking.
Using and Preserving Basil
Be sure to pinch the tops of your basil plants, and don’t let them flower. This will basically stop it’s growth. If it has started to flower pinch those off immediately. When you harvest the basil, cut off the stems, and then strip the leaves for your recipe. Be fairly gentle with them, and harvest JUST before you start your recipe. Some herb growers insist on the sweet basil for pesto, but experiment and use whichever variety you have growing.
Basil can be frozen, dried, or preserved in oil. It’s delicious however you choose to preserve it. Basil is also available year round in most produce sections. Add leaves to salad or sandwiches with your lettuce, saute at the last minute with almost any vegetable and add to soups. It is also wonderful in herbal vinegars mixed with oregano and thyme.
Basil combines well with thyme, parsley, chives, garlic and oregano. Try it in pea or bean soups and or with vegetables such as eggplant. Basil is easily air dried by hanging small bundles or you can chop and add to water to create basil ice cubes! These can then be stored in resealable bags and added directly to your soups.
Whether you have room for a small plot of assorted basils or one pot, it’s an herb worth growing! The following recipes will help you become familiar with using basil.
Basil and Bread Salad
12 ounces day-old Italian or French bread
1/2 cup olive oil
1/3 cup balsamic vinegar
1/4 teaspoon salt
1/4 teaspoon pepper
3 large ripe tomatoes, chopped
1 large green pepper, chopped
1 pound mozzarella cheese, diced 1/2-inch
3 garlic cloves, minced
1 cup basil leaves, cut into slivers
12 romaine lettuce leaves
Cut bread into rough 3/4-inch cubes and place in a large bowl. In a small bowl, whisk together olive oil, vinegar, salt and pepper. Pour dressing over bread and toss to mix well. Add tomatoes, pepper, mozzarella cheese, garlic and basil. Mix gently. Arrange romaine leaves on a serving platter and spoon salad over leaves.
Basil Mayonnaise
This wonderful mayonnaise can be used for burgers, sandwiches, or to coat chicken before roasting.
1 cup loosely packed basil leaves
1/4 cup mayonnaise
1/2 teaspoon minced garlic
Blend in food processor or blender until smooth.
Basil and Tomato Bruschetta
12 pieces crusty Italian Bread, 1 inch thick
1/3 to 1/2 cup olive oil
2 large, ripe tomatoes, peeled, seeded and diced
2 tablespoons chopped fresh oregano
24-36 basil leaves, torn into small pieces
12 garlic cloves, peeled, and cut in half lengthwise
salt and pepper
Toast bread over a grill or a very hot oven of 425 degrees. Brown on both sides. Remove and brush with oil. In a bowl combine tomatoes, oregano and basil. Place cloves in separate bowl. Serve bread warm and rub clove on bread, top with mixture and sprinkle with salt and pepper.
I also sprinkle and with parmesan cheese and put under the broiler for just a minute to heat top.
Basil Puree
4 tablespoons olive oil
8 cups washed and dried basil leaves
Blend until pureed. Transfer to clean jar. Store in refrigerator. Each time you use it stir and then top with a thin layer of oil. It will keep one year by doing this. This is good on grilled chicken or fish, stirred into soups or mixed with sun dried tomatoes and broiled on bread.
Walnut and Basil Paste
1 cup lightly packed fresh basil leaves
3 cloves garlic, peeled
3/4 cup walnut pieces
1/4 cup grated Parmesan cheese
2 teaspoons red wine or herb vinegar
1 tablespoon olive oil
Place the basil in the work bowl of a food processor. With the motor running, drop in the garlic and process until basil and garlic are finely chopped about 15 seconds. Add the nuts, cheese, vinegar and oil. Process to make a rough paste, about 20 seconds. Smear evenly onto poultry, fish or vegetables just before grilling. Makes enough for about 2 pounds of poultry or fish.
Basil Butter
1 stick butter, softened
1 or 2 cloves garlic, minced
1 tsp. lemon juice
1/4 tsp. salt
pepper to taste
1 tablespoon finely chopped basil
Cream butter, beat in garlic and lemon juice. Mash in basil; season with salt and pepper. Place bowl in refrigerator to firm butter. For a nice, simple appetizer use room temperature butter on grilled pieces of baguette or French bread.
Lemon Basil Pork
1 12-ounce can frozen lemonade concentrate, thawed
1/2 cup basil leaves, cut into thin strips
4 tablespoons olive oil
2 cloves garlic
4 boneless pork chops
Mix the first four ingredients. Reserve 1/4 cup of the marinade for basting. Pour the remainder of the marinade over the pork and refrigerate them for 1-2 hours, turning once in the process. Grill them for approximately 20 minutes. Turn the meat often, brushing a small amount of the reserved marinade on each time. You can also cut the pork into cubes and make kabobs, alternating onion and green pepper on the sticks.
Pasta With Fresh Basil
12 ounces penne or other larger pasta
1 cup fresh cooked peas or frozen peas, thawed
2 green onions, thinly sliced
1/3 pound lean prosciutto or leftover smoked ham, diced
1/4 cup chopped fresh basil
1/4 cup olive oil
3 tablespoons red-wine vinegar
3 tablespoons capers, optional
1/2 teaspoon coarsely ground pepper
1/2 teaspoon salt
grated peel of 1 lemon
Cook pasta according to directions; rinse under cold water and drain. In a bowl, combine the pasta with the peas, green onions, prosciutto, basil, olive oil, vinegar, capers, pepper, salt, and lemon peel. Toss until well-combined. Adjust seasonings to taste. Refrigerate until serving. Notes: This is such an easy salad and you can substitute fresh green beans that have been cooked until just tender or asparagus. Fresh is much better if possible. Also you can substitute red onion for the green.
Baked Zucchini and Basil
2 tbsp. olive oil
1 1/2 lbs zucchini (about 5 small), thinly sliced lengthwise
3 large Roma tomatoes, thinly sliced lengthwise
1 large sweet onion, peeled, halved, and thinly sliced
5 cloves garlic, minced
3/4 cup coarsely chopped fresh basil
1 tsp. salt
Ground black pepper to taste
1/2 cup grated Parmesan cheese
Preheat the oven to 375 degrees. Grease a 9-by-13-inch baking dish with a little olive oil. Layer in half the vegetables and basil. Season with salt and pepper. Add the remaining vegetables and basil and season again with salt and pepper. Drizzle the remaining oil on top. Cover the dish tightly with foil and bake for 1 hour. Uncover, add the cheese if desired, and bake 10 minutes longer. Let stand at 15- 20 minutes before serving. Notes: I think this is much better using a glass or other non-metal pan.
Basil Chicken Salad
1 cup leftover grilled Chicken Breast, diced
1 cup cooked rice
1/2 cup Red Grapes, halved
1/2 cup mayonnaise, light or regular
1/4 cup fresh basil, chopped
2 tablespoons chopped sweet onion
1/4 tsp. black pepper
Combine all ingredients and chill thoroughly. Recipe makes 4 servings.
Easy Pesto Pizza
One premade pizza crust
2 1/2 cups fresh basil leaves
4 cloves of fresh garlic, thinly sliced
olive oil
1/2 cup grated Parmesan cheese
1 cup finely shredded mozzarella cheese
salt and pepper
Lay whole basil leaves over the surface of the crust, covering the entire pizza. Place the thinly sliced garlic on top of the basil leaves, spacing a couple of inches. Drizzle the olive oil over the entire pizza. Salt and pepper to season. Sprinkle the pizza with the Parmesan, then with the mozzarella. Place into a preheated 425 degree oven. Bake just until it’s bubbly and slightly browned. Watch carefully. Serve warm.
Roasted Garlic and Basil Salsa
4 ripe tomatoes, cut into sections
2 tablespoon olive oil
4 cloves of garlic
1 tablespoon honey
2 sweet green peppers
2 jalapeno peppers or other hot peppers
2 tablespoon fresh lime juice
1 cup torn fresh basil leaves
1/4 of a sweet onion, chopped
Preheat the broiler or grill, Place the halved peppers and tomatoes on a baking sheet and broil until they blacken. You can do the same thing by placing them on a grill. Place the unpeeled garlic in a foil pouch (doubled) and drizzle with the olive oil. Either bake in the oven at 300 degrees for 30 minutes or cook on the grill, turning the foil pouch as it cooks. Meanwhile remove the peppers from the oven and place them in a bowl and cover with plastic or place them in a Ziploc bag and seal. Allow to cool to room temperature. Peel skin off of blackened vegetables and discard. Dice into one inch pieces. Once your garlic is cooked, slit the ends of the cloves, and smush out the garlic into the bowl with the peppers. Add the remaining ingredients. Add salt and pepper to taste. This salsa may set out for a couple hours at room temperature to join the flavors, or you can refrigerate for 2-3 days.
Basil and Gorgonzola Salsa
2 cups tomatoes, seeded and finely chopped
1/2 cup finely chopped green pepper
1/2 cup diced red onion
1/2 cup grated gorgonzola cheese
1/4 cup snipped fresh basil
1/4 cup snipped fresh parsley
2 tablespoons fresh lemon juice
1/2 teaspoon kosher salt (or regular)
Combine ingredients. Cover and refrigerate until needed. You can substitute another type of blue veined cheese.
Pasta and Basil Salad
3/4 cup uncooked spiral pasta or small shells
4 medium tomatoes, cut into thin wedges
5 green onions, thinly sliced
1 cup thin slices of seeded cucumber
1 cup fresh corn kernels
1 cup (packed) fresh basil leaves
1/3 cup plain yogurt
3 tablespoons low-fat mayonnaise
1 1/2 tablespoons fresh lime juice
2 garlic cloves, peeled
Cook pasta according to instructions until just tender. Rinse under cold water. Drain well. Place the pasta in a large bowl. Add tomatoes, green onions, cucumber and corn. Combine basil, yogurt, mayonnaise, lime juice and garlic in processor or blender until basil is finely chopped. Mix dressing with the pasta mixture and toss to coat. Add salt and pepper to taste. Serve or cover and refrigerate.
If you need information on drying and storing your herbs click here.
Below you will find some wonderful recipes where basil is the main event.
http://17andbaking.com/2009/08/02/my-favorite-ice-cream/
My Favorite Ice Cream
August 2, 2009
Everyone knows the phrase “random acts of kindness” – and yet, I hardly ever see people do anything without reason or credit for someone else. It’s not that people are unkind or hypocritical, it’s just not something you see every day. And yet, two people in my life went out of their way to make my world even better.
The first is E-, a boy who I went to middle school with. We only had a few classes together and we haven’t kept in touch. However, I post food photos on facebook, so most of my friends know about 17 and Baking. The other day, I received a random email from him. When I saw his name in my inbox I wondered if he’d sent it to me by mistake.
But the email, only a few sentences long, was clearly for me: he’d seen my blog and bought me my own domain. You might notice that I’m 17andbaking.com now instead of 17 andbaking.wordpress.com (no worries, the wordpress link will still work.) An hour later I’d made business card with my new address.
D-, is one of my mother’s co-workers. I had never met her before this summer, and I’d never spoken to her except maybe once or twice. Everyone at my mother’s office knows about my baking because a lot of leftovers and excess batches are sent straight to their kitchen.
Imagine my surprise when D- approached me and showed me some emails she’d printed. D- had emailed my blog to a prominent food writer, who had written back that I was a “darling” girl. She couldn’t believe I’m only 17, and that she was very impressed. What a compliment to see it written right in front of me! D- didn’t know this writer at all, but she just felt compelled to pass my blog along. D-, that email made my week, and I can’t tell you how sweet it was.
It’s hard to describe how I’m feeling this summer, but if I had to pick a word, I’d say nostalgic. I’m not sure why, but all this alone time is making me think a lot about old memories. The entire time I made this ice cream – and I’m not going to further the suspense any longer, it’s basil – I thought about the first time I made it last summer.
One of my closest friends came to my house on a whim, and we made this ice cream together. We took a long walk around the neighborhood while we waited for it to freeze, and that twilit walk is one of my favorite memories with him. When we got home, we ate it in cheap sugar cones and stayed up the rest of the night talking, drinking tea, and giggling.
Basil is my favorite herb in savory dishes too. I get funny looks when I say it’s my favorite ice cream flavor, but you’re missing out if you’ve never had it… Mellow, warm, sweet, and utterly summerly. People still look skeptical even after I rave about its beautiful pale green color, its creamy texture, and the surprising way the flavor rounds out in your mouth.
I just shrug and say, “Hey, mint is an herb too, but nobody raises an eyebrow at that.” And even if they can’t wrap their minds around an ice cream flavor you can’t buy at Baskin Robbin’s, I’m sure a foodie like you can!
(PS I shot these ice cream photos in 100 degree weather! :) I’m proud!)
Basil and chocolate are actually fantastic together. I didn’t add chocolate chunks to this ice cream because I didn’t want to distract from the basil, but feel free to add that. Lemon zest might also brighten it up. I used sweet basil but other varieties like refreshing Lemon basil, spicy Thai basil, or sweet Cinnamon basil would make interesting ice creams. I like this ice cream so much I eat it with a baby spoon straight from the freezer, but it would be very good with an almond or lemon dessert.
Basil Ice Cream
Adapted from Gourmet magazine
Makes 3 cups
2 cups whole milk
1/2 cup sugar, divided
1/4 cup fresh chopped basil
Pinch of salt
4 large egg yolks
1/2 cup chilled whipping cream
In a small saucepan over moderate heat, bring the milk, 1/4 cup sugar, salt, and the basil to a boil. Remove from heat and let steep 30 minutes, half covered with a lid. Transfer to a blender, keeping the saucepan, and blend until the basil is ground, about a minute.
In the bowl of an electric mixer, beat egg yolks on medium speed. Add the remaining 1/4 cup sugar and beat until thick and pale, about one minute. Pour the milk mixture in a slow, steady stream and beat until well combined. Pour the mixture back into the saucepan. Stirring constantly with a wooden spoon, heat over moderate heat until custard coats the back of the spoon and reaches 175 degrees F. Strain into a metal bowl and chill until cold, stirring often.
Stir in cream and churn in an ice cream maker. Freeze in an airtight container at least two hours.
Possibly related posts: (automatically generated)
* Taro Ice Cream
* She’s Back, and She Brought Ice Cream
* Blueberry Coconut Cream Scones
* We all scream for (gourmet homemade) ice cream
http://forkitover.wordpress.com/2009/02/07/we-all-scream-for-gourmet-homemade-ice-cream/
We load up on oat bran in the morning so we’ll live forever. Then we spend the rest of the day living like there’s no tomorrow. ~Lee Iacocca
We all scream for (gourmet homemade) ice cream February 7, 2009
My sister gave me a wonderful book for Christmas with recipes for sorbets, ice creams, granitas and frozen desserts appropriately called “Ice Cream & Frozen Desserts” by Peggy Fallon. My favorite recipe thus far (and my boyfriend concurs) is this recipe for cinnamon basil ice cream. The basil flavor is very subtle, but fragrant and delicate on the tongue. I lightened up the recipe a little bit, using half-and-half instead of whole cream, but the result is still rich and sumptuous.
Cinnamon Basil Ice Cream
2 1/2 cups whole milk
1 bunch basil, well-rinsed
1 cinnamon stick
4 egg yolks
1 cup sugar
1 1/2 cups half-and-half
******************
1. Bring the milk to a simmer in a heavy saucepan over medium heat. Add the basil and the cinnamon stick, cover, and remove from the heat. Let steep for 15 minutes, then strain through a sieve, pressing down on the basil to extract all of the liquid.
2. Whisk together the egg yolks and sugar in a large mixing bowl. Slowly whisk in the cinnamon basil-flavored milk. Return to the saucepan and cook over medium heat, stirring constantly with a silicone spatula or a wooden spoon until the custard thickens enough to coat the back of a spoon (170-175 degrees F).
3. Immediately pour the custard back into the mixing bowl and let cool in the refrigerator, until the custard is very cold. Whisk in the half-and-half.
4. Pour the mixture into the canister of an ice cream maker and freeze according to the manufacturer’s instructions. Transfer the ice cream to a covered container and freeze until it is firm enough to scoop (at least three hours or overnight).
http://forkitover.wordpress.com/category/ice-creams-and-frozen-desserts/
At the age of 15, I discovered the food processor. You could hear me at all hours of the day, whirring and blending, chopping and slicing with this delightful little machine. There’s just no end to what you can do with it. I love it for making hummus, pestos, slicing veggies. But the real secret is that this fabulous little thing makes perfect granitas. If you remember to put a bunch of grapes in the freezer the night before, you’ll be whipping up these two frozen desserts in no time.
Cinnamon-Ginger Grape Granita
This recipe is super-fast and really refreshing. I love the spiciness of the ginger and cinnamon and the sweet, childlike flavor of the grapes. Experiment with different grapes (there’s a variety called “Autumn Spice” that would work particularly well).
Ingredients
4 cups seedless red grapes, destemmed, frozen overnight
1 tsp cinnamon
2/3 cup brown sugar
1 tsp ground ginger
************
1. Defrost the grapes slightly by running cold water over them for one minute or so. Drain.
2. Put the grapes, sugar and spices in the food processor and process until smooth.
Serve!
Cinnamon-Basil Grape Granita
This recipe is particularly pretty, with green and red flecks. Serve immediately so that the granita doesn’t melt! This serves 8 people for dessert or 4 people as a snack.
Ingredients
4 cups seedless red grapes, destemmed, frozen overnight
1 tsp cinnamon
2/3 cup brown sugar
1/4 cup chopped fresh basil
************
1. Defrost the grapes slightly by running cold water over them for one minute or so. Drain.
2. Put the grapes, sugar, cinnamon and basil in the food processor and process until smooth.
http://forkitover.wordpress.com/category/breads/
“bills open kitchen” verdict April 10, 2008
This week I’m cooking with bills open kitchen, a cookbook written by Sydney chef Bill Granger (his restaurants include bills and bills2). The cookbook is visually stunning. The photos are luscious and some feature his adorable daughter.
The recipes… well, let’s just say they needed some tweaking. I’ve found that this often happens with cookbooks created by chefs. Proportions, flavors, cooking times vary vastly from a large restaurant kitchen to a home kitchen. Good cookbooks are tested in a variety of kitchens and tend to be very specific. Instead of calling for “two pears, chopped,” they’ll ask for one cup of chopped Anjou pears, for example, knowing well that pears vary in size and shape.
This is precisely what happened to me when I tried Bill’s oat, pear and raspberry loaf. The recipe idea is fabulous. A fresh pear and raspberry filling is encased in a crumbly oat quick bread — perfect for an afternoon snack or for brunch. But the recipe needed some work. My modified recipe is below.
I also attempted the Vietnamese chicken salad yesterday. The dressing was altogether too salty and the salad lacked a balancing sweet flavor. I added mandarin slices to make it more enticing. I won’t include the recipe only because it’s not one I would recommend — it took way too much tweaking.
Final verdict: bills open kitchen provides some wonderful breakfast, lunch, and dinner ideas, but be sure to taste along the way to make sure the flavors are balanced and that the proportions are right. Adjust accordingly. If you’re a stick-to-the-recipe person, this book isn’t for you.
Oat, Pear and Raspberry Loaf (modified from bills open kitchen)
Ingredients:
topping –
1/4 cup rolled oats
1/4 cup brown sugar
2 Tbsp. brown sugar
2 Tbsp. butter (or Smart Balance) cut into small pieces
bread –
1 cup rolled oats
1 1/2 cups boiling water
3 Tbsp. butter (or Smart Balance) cut into small pieces
1/2 cup applesauce
1/2 brown sugar
1 tsp. vanilla extract
2 eggs
1 1/2 cups all-purpose flour
a pinch of salt
1 tsp. baking powder
1/4 cup white sugar
1 ripe pear, cored and diced
1/2 cup frozen raspberries (I used these neat black raspberries available at Trader Joe’s)
********
1. Preheat the oven to 350 degrees F. Use cooking spray to coat a loaf pan (7 1/2 by 4 1/2).
2. To make the topping, combine the topping ingredients with your hands in a small bowl until the mixture is crumbly. Set aside.
3. Toss the pears and raspberries with the white sugar in a small bowl and set aside.
4. In a medium bowl, pour the boiling water over the oats and stir until the oats are covered with water. Set aside and let cool.
5. In a large bowl, combine the butter and brown sugar and using a hand-held beater, cream the butter and sugar until the mixture becomes pale and creamy. Slowly add the applesauce and the vanilla extract.
Add the eggs one at a time until well mixed.
6. Slowly add the flour and baking powder into the bowl and fold in slowly, making sure not to overbeat. Drain the excess water off the oats and add them into the flour and butter mixture.
7. Spread two-thirds of the oat-flour-butter mixture into the loaf pan. Add the sugared fruit in an even layer and cover with the rest of the mix. Sprinkle the crumbly topping over the quick bread.
Natalie’s Ambrosial Chocolate Chip Pumpkin Bread March 28, 2008
My sister Natalie makes the most delicious dessert bread. Although mixing pumpkin and chocolate chips sounds like an odd combination, the moist pumpkin pairs beautifully with the melted semi-sweet chocolate. The cinnamon provides a spicy finish as the bread crumbles in your mouth. She’s reworked this recipe so that it’s both healthy and very tasty at the same time.
Ingredients:
1 and 3/4 cup pastry flour
1/4 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1/4 tsp. ground cloves
2/3 cup sugar
2 Tbsp. butter, softened
4 egg whites (for a richer bread, use 2 eggs)
1 14 oz. can pumpkin
1/3 cup soymilk
3/4 cup semi-sweet chocolate chips
**********
1. Preheat the oven to 350 degrees F. Spray a loaf pan with cooking spray and set aside.
2. Sift together the flour, baking powder, baking soda, salt, cinnamon and cloves in a small bowl. In a large bowl, beat the sugar, egg whites and butter until light and fluffy. Mix in the pumpkin until fully incorporated.
3. Add the flour mixture to the egg/sugar mixture with a silicone spatula, making sure not to overbeat. Slowly add in the soymilk until the dry ingredients are fully incorporated. Fold in the chocolate chips. Pour the batter into the loaf pan.
4. Bake the batter for approximately one hour or until a knife stuck in the center comes out clean.
Enjoy!
http://www.oneboxaweek.com/2009/08/things-to-do-with-basil.html
Lemon Cakes with Lemon Basil Syrup:
For cakes:
1 stick (1/2 cup) unsalted butter, softened, plus 1 1/2 tablespoons, melted
3/4 cup matzo cake flour plus additional for dusting
2/3 cup plus 1/4 cup sugar
1/4 teaspoon salt
3 large eggs, separated, at room temperature for 30 minutes
2 tablespoons fresh lemon juice
1 tablespoon finely grated lemon zest
For syrup:
1 1/4 cups sugar
1 1/2 cups water
1 (4- by 1-inch) strip fresh lemon zest
1/2 cup fresh lemon juice
8 large fresh basil sprigs For whipped cream
1 cup chilled heavy cream
Make cakes:Put oven rack in middle position and preheat oven to 350°F. Lightly brush 8 muffin cups with some of melted butter and chill 2 minutes, then butter again and chill 1 minute more. Dust cups with matzo cake flour, knocking out excess.
Beat together softened butter, 2/3 cup sugar, and 1/8 teaspoon salt in a large bowl with an electric mixer at medium-high speed until pale and fluffy, then add egg yolks, 1 at a time, beating until well blended. Beat in lemon juice and 2 teaspoons zest until combined. Add flour and mix at low speed until just combined.
Beat whites with remaining 1/8 teaspoon salt in another bowl with cleaned beaters until they hold soft peaks. Add 2 tablespoons sugar, a little at a time, beating, then beat until whites just hold stiff peaks. Stir one fourth of whites into yolk mixture to lighten, then fold in remaining whites gently but thoroughly. Spoon batter into 8 prepared muffin cups.
Blend remaining 2 tablespoons sugar and 1 teaspoon zest with your fingertips and sprinkle over batter, then bake until cakes are puffed, edges are golden, and a wooden pick or skewer inserted in center of cake comes out clean, 20 to 25 minutes. Cool cakes in pan on a rack 15 minutes, then lift out cakes carefully (tops will break easily) and cool completely on rack.
Make syrup:Bring all syrup ingredients to a boil, covered, in a 3-quart heavy saucepan over moderate heat, stirring occasionally, then remove lid and boil 10 minutes. Pour syrup through a sieve into a bowl, pressing on and then discarding solids. Cool to room temperature. Syrup can be made ahead of time and stored in the refridgerator.
Assemble dessert:Beat cream in a bowl with cleaned beaters until it just holds stiff peaks.
Spoon 1/4 cup syrup into each of 8 shallow bowls and top with cakes. Spoon whipped cream on top of cakes.
http://www.meridianmagazine.com/emergency/090812h1n1.html
Prepare Your College Student for H1N1
By Carolyn Nicolaysen
Along with traditional Back-to-School supplies like clothes, books, bed linens, computers, pencils, and paper, there is another list your college student should remember this year: Because of the H1N1 flu pandemic, the list should include canned foods, hand sanitizer, medications and a good dose of knowledge about caring for roommates with the flu.
As preparation for this subject, I contacted BYU Hawaii, BYU Idaho, and made calls to BYU Provo to ask their advice and to ascertain the preparations they have made. What I discovered is that this is a huge job for a safety committee. There really is no way to completely prepare to care for potentially thousands of students who could become ill or quarantined during a flu pandemic.
Parents and students have been asked for years to bring a 72-96 hour emergency kit to school which can be used in case of a natural disaster or other emergency, for short term survival. That advice continues. For those traveling to school by car, be sure this kit also includes items that will keep your student safe on the road should they have car problems or experience delays because of weather while traveling.
We have addressed quarantines since last November, long before a pandemic became a reality. We define a “campus quarantine” as including one or more of the following conditions:
* Students are asked to remain in their dorm or apartment unless they become ill.
* All classes are canceled.
* All social gatherings, devotionals, and church services are canceled.
* Students are able to communicate using the telephone or the computer, but interaction with others is severely restricted.
* Laundry facilities outside of a student’s quarantine area are off limits.
* Students are not able to shop for food or medications because of quarantine restrictions.
Do universities really envision how they would implement these limitations in a pandemic? Yes, they do.
How can students prepare?
Should a pandemic become severe there may not be regular delivery of food and other supplies to local stores. This would be a great concern anywhere, but might be of even greater concern if your student attends BYU Hawaii, a great school in a great state that happens to be in the middle of the Pacific Ocean. Any interruption of the supply chain in Hawaii by storms or pandemic is a serious matter.
In addition to a great kit for short term survival at home or on the road, students should be prepared with a supply of food. BYU Hawaii has a food supply sufficient to feed students for a short period of time but not for a sustained quarantine. Students on all campuses will be on their own as far as food and water are concerned should a serious pandemic arrive. A student’s food cache should include items that can be stored in a small space that are easy to prepare. Foods should be from all the major food groups. They should also include foods which are good to eat when recovering from the flu, and drinks which can be converted to hydration formulas for anyone who has become dehydrated.
Students without cooking facilities and/or without refrigeration should be storing canned and ready to eat foods. Do not forget a manual can opener. Space is limited in a dorm room or apartment, but since none of the schools I spoke with has the ability to supply or deliver food should quarantine be made mandatory, this is an issue that has to be considered.
While I was writing my book Mother Hubbard: What She’s Doing Now I was asked by a friend about purchasing a two- week supply of food for his kids at college. At that time I used the spreadsheet calculator I had just finished to establish the amount of food needed and proceeded to calculate the cost of a two-week supply. It was $115.00. That is a small amount to ensure your child will have food to eat should the need arise.
Medications are also important to store before quarantine becomes necessary. BYU Hawaii recommends students have a three-month supply of the prescription drugs they are currently taking. All students should plan to have a precautionary supply of prescriptions on hand. They should also have on hand a supply of medications to treat flu symptoms. While you are in the pharmacy stocking up, add N95 masks, disposable medical gloves, (food service gloves are too thin), hand sanitizer and lotion for the dry hands caused by sanitizers. You will also want to add hygiene supplies such as TP, toothpaste, shampoo and tissues. And remember, when you store prescription drugs, keep them secured where others will not have access to them.
Students will want to keep their surroundings as free from germs as possible. They should have disinfectant wipes and other cleaners to disinfect hard surfaces.
The BYU campuses have communication systems set up to keep students and parents informed should quarantine become necessary. They are prepared to use email, the phone system, text messaging and their web sites as conditions require.
Both BYUI and BYU Hawaii have been conducting a campus wide campaign to help students understand the importance of hand washing and other preventative measures. There is always more that parents can do to educate and prepare their families.
Plan now to send your students back to school with the information they need in an easy to understand form. If a self quarantine should occur, students will need information in chart form or something very simple to understand and follow.
As an example, you may want to send along a list such as the following:
Important Steps to Follow to Prevent the Spread of the Flu
* Cover your mouth and nose with a tissue when you cough or sneeze. If you don’t have a tissue, cough or sneeze into the elbow of your sleeve.
* Wash your hands with running water and soap or alcohol-based hand sanitizer after coughing or sneezing.
* Wash hands as often as necessary including after touching public surfaces such as door knobs and grocery carts, and after shaking hands.
* If you become ill or someone in your apartment is ill, stay home until at least 24 hours after all symptoms have passed or for seven days, whichever is longer.
* Clean hard surfaces and items that have frequent hand contact with such as desks, door knobs, keyboards, or pens, with disinfectants. If you have been around someone who is ill, change clothes and wash exposed clothing immediately.
* If a roommate becomes sick, isolate them in a separate room. Limit the number of people who take care of the sick person and provide a surgical mask for the sick person to wear whenever anyone else is in the room. Use disposable gloves whenever you enter the room of someone who is ill and dispose of them immediately after leaving their room.
* Get a medical evaluation for sick students as soon as symptoms occur. If a member of your household has any preexisting medical conditions, have them evaluated immediately.
* Know the symptoms for which you should take a patient to the hospital.
* Stay in regular communication with school health officials and your parents to report any changes in patient conditions.
Other instructions and charts you should create to send with your students could include:
* Foods to Feed Those Who Are Ill
* Signs of Dehydration
* Patient Health Evaluation Form
* When to go to the Doctor or Hospital
* Making a Hydration Formula
Information for all of these topics can be found in previous Meridian articles. See our Emergency Preparedness Archive.
One concern school officials have is that students will overwhelm the hospital and make it difficult for medical personnel to treat those who truly need the care. Students should report to the health clinic first when they suspect they have the H1N1 flu.
A big concern is that students understand the symptoms of both the seasonal flu and the H1N1 flu, and that they understand the importance of being diligent advocates for their own care. Many doctors are no longer testing for the swine flu and even more are simply prescribing anti-viral drugs to anyone who has symptoms. This is extremely dangerous as a patient could have another illness which may go untreated unless they understand the importance of monitoring their own symptoms. A doctor should always do an exam before prescribing a course of medication.
Summer camps throughout the country, including Especially For Youth in Provo have had serious outbreaks of the H1N1 virus. We should expect more outbreaks when Fall semesters and the flu season begin in September.
The H1N1 flu has been mild during the first phase. Even in its mild form people are dying everyday from this flu. There are no guarantees it will remain mild when it returns, but these simple precautions will provide peace of mind for parents, and enable students to return to their studies better prepared with the knowledge they need to stay healthy, and the supplies they will need to care for themselves – just in case.
Note: BYU Idaho has produced a short video explaining the definition and risk of a pandemic. Although it deals with an avian flu pandemic H5N1 the counsel and basic information is applicable. www.byui.edu/safety/Pandemic_Web_Page.htm
For more information about pandemic preparations, see Carolyn Nicolaysen’s book Prep Not Panic: Keys to Surviving the Next Pandemic. For information about a two week food supply see Carolyn’s book Mother Hubbard, What She’s Doing Now or visit her blog.
http://www.abovetopsecret.com/forum/thread490340/pg1
A thread on what happens when the electric goes out.
Howdy Folks,
I completely forgot to mention this, when I first posted this article. I read all 9 pages of comments people had left about the article(on their web site, not this Groups).
I learned something VERY important from reading those comments. ATM’s have about a 10 minute uninterupted back up power supply, should the power go out.
If you are ever in a store, in the situation like the article describes, and you absolutely MUST have what-ever you are purchasing (let’s say medication or diapers), make haste, and scurry over to the ATM while everyone else is still complaining, or waiting for the power to come back on.
Withdraw the cash you need, and you will be able to make your purchase. Keep track of the time since the power went out as well. If it’s close to the end of the 10 minute time frame, you may not wish to risk putting your ATM/debit card into the machine. The 10 minute back up power may die, and your card would probably not be returned to you by the machine.
If it’s one of those ATM’s you just swipe, then it’s probably safe to risk, even near the end of the 10 minutes.
~G
To visit your group on the web, go to:
http://groups.yahoo.com/group/FoodStorageTheBasicsandBeyond/
Links for on line classes...College, I see history and more.
http://www.abovetopsecret.com/forum/thread491071/pg1
100 Totally Fun and Weird College Courses You Can Now Take for Free
Posted by admin in Courses, Features on 08 11th, 2009
http://ocw.mit.edu/OcwWeb/History/21H-001Fall-2007/CourseHome/index.htm
21H.001 How to Stage a Revolution
Fall 2007
Stick figures represent mankind in various stages of revolt: kneeling before the guillotine, waving a flag of independence.
“A revolution is not a dinner party, or writing an essay, or doing embroidery; it cannot be so refined, so leisurely and gentle, so temperate, kind, courteous, restrained and magnanimous.” - Mao Zedong, 1927. (Image by Prof. William Broadhead, Prof. Meg Jacobs, Prof. Peter Perdue, and Prof. Jeffrey Ravel.)
Course Highlights
This course features archived syllabi from various semesters.
Course Description
21H.001, a HASS-D, CI course, explores fundamental questions about the causes and nature of revolutions. How do people overthrow their rulers? How do they establish new governments? Do radical upheavals require bloodshed, violence, or even terror? How have revolutionaries attempted to establish their ideals and realize their goals? We will look at a set of major political transformations throughout the world and across centuries to understand the meaning of revolution and evaluate its impact. By the end of the course, students will be able to offer reasons why some revolutions succeed and others fail. Materials for the course include the writings of revolutionaries, declarations and constitutions, music, films, art, memoirs, and newspapers.
Links to self education:
http://www.abovetopsecret.com/forum/thread490588/pg1
I’ve always thought education was too geared towards just getting a qualification, what’s wrong with learning for the sake of knowing more? Most people who exercise
don’t do it to win a marathon, they do it just to feel better and because it’s fun. Why should learning be so different?
Anyway here’s a little contribution from me.
If you want to learn Latin (very useful for understanding modern English and other languages related to Latin)…
www.nationalarchives.gov.uk
A nice resource if you just need to brush up on some basics…
www.bbc.co.uk
Always good for some interesting insights…
www.ted.com
Large page of more free classes:
http://selfmadescholar.com/b/self-education-resource-list/
http://www.santacruzsentinel.com/rss/ci_13091044?source=rss
Declaration of State of Emergency
[California]
Posted: 08/14/2009 04:04:15 PM PDT
DAVENPORT - Acting Governor John Garamendi today signed a proclamation of State of Emergency for Santa Cruz County. The Santa Cruz County Board of Supervisors requested the emergency proclamation which authorizes the California Emergency Management Agency (CalEMA) to provide financial relief for emergency actions and for the restoration of public facilities and infrastructure.
“A major fire disaster has engulfed Santa Cruz County, and they are in great need of resources to bolster what is being done at the local level to fight these fires,” said Lieutenant Governor Garamendi. “I have toured the damage and visited the operational center, and this fire is far from over. I will continue to closely monitor the situation and take all necessary actions to reduce the damage and keep residents out of harm’s way.”
Text of the emergency proclamation is below:
continued.
http://www.fda.gov/Safety/Recalls/ucm178158.htm
Hospira Issues Urgent Device Recall For AC Power Cords
Contact:
Stacey Eisen
(224) 212-2276
FOR IMMEDIATE RELEASE — Lake Forest, Ill. — August 14, 2009 — Hospira, Inc. (NYSE: HSP), is initiating a nationwide recall of certain Hospira devices that have defective AC power cords manufactured by Electri-Cord Manufacturing Corporation. This recall is being issued in response to customer reports of sparking, charring and fires on the plug of the power cord. Hospira’s investigation of these reports determined that the power cord’s prongs may crack and fail at or inside the plug. The potential risks from this power cord failure include electrical shock, delay in setup and therapy, interruption of therapy, device failure, and fires which may also occur in an oxygen-rich environment. Depending on the device and therapy, these failures may lead to potential serious injury or death. The products affected by this recall include:
continues and has photos of the plug in.
http://www.fox5vegas.com/news/20405499/detail.html
Community Bank Of Nevada Closes
Nevada State Bank To Take Over Deposits
POSTED: 6:44 pm PDT August 14, 2009
UPDATED: 7:01 pm PDT August 14, 2009
LAS VEGAS — A Las Vegas bank has been closed by the Nevada Financial Institutions Division.
The 12 branches of Community Bank of Nevada were closed.
The FDIC has arranged for Nevada State Bank to manage the deposit accounts. Direct deposits, checks, ATMs and debit cards will work normally, and branches will be open Monday for on a temporary basis as branches of the new Deposit Insurance National Bank of Las Vegas.
Nevada State Bank will oversee the new bank in providing banking services to former Community Bank of Nevada customers.
continued..........
[Links for California fires:]
From News10
Yuba Blaze Destroys 2 Homes, Triggers Evacuations News10.net YUBA COUNTY, CA - Two homes were lost and 50 more were evacuated by a stubborn pair of wildfires burning in Yuba County Friday, according to a Cal Fire ... and more »
—
Gene Salvetti
Sonora, Ca
Follow Me on Twitter
http://twitter.com/apollosfyre
Scanning most of Central California
Strong inversion this morning has air support on hold. Three tankers reserved for when it lifts. I added NEU and the air support freq’s to the Butte feed at http://www.radioreference.com/apps/audio/?ctid=186
Here is a pic of the fire yesterday about 4:pm.
http://www.bunkerhillmine.com/Yuba_fire_1.jpg
Jim P
Butte feed with NEU added: http://www.radioreference.com/apps/audio/?ctid=186
From Santa Cruz Sentinel
Lockheed Fire update: Fire does not grow overnight; Schwarzenegger expected in Watsonville: updated 8:15 a.m. http://bit.ly/S9gNq
—
Gene
Some nice photos on the Tracy Press website;
Or just go to: www.tracypress.com
Here is a link to the Current Fire Info
http://cdfdata.fire.ca.gov/incidents/incidents_current?sort=incident_priority&pc=5&cp=0
—
Gene
From Santa Cruz Sentinel
Lockheed Fire update: Fire does not grow overnight; Schwarzenegger expected in Watsonville: updated 8:15 a.m. http://bit.ly/S9gNq
—
Gene
How about this?
http://gallery.live.com/results.aspx?pl=1&bt=1&q=seismic%20monitoring
On Fri, Aug 14, 2009 at 11:12 PM, Richard
> Many years ago I downloaded a freeware software which allowed me to monitor near real time seismic monitors setup across California, Washington and other areas. Would appreciate someone sharing some thoughts on software that can be downloaded off the Internet, that would allow me to see near real time seismic activity. TIA.
>
> Regards,
> Richard
> Arlington, Texas
> “God Bless America and our Men & Women in Uniform”
http://www.google.com/hostednews/ap/article/ALeqM5gVPsysF-VVTIdFlMqeh8FnN2cG2QD9A2U6EO0
Businessman: US must heed electronic terror threat
By CAROLYN THOMPSON (AP) – 20 hours ago
ELMA, N.Y. — A New York businessman is sounding the alarm on a potential terror threat that he says has not gotten the attention or action it deserves, despite a congressional committee’s finding that the country grows more vulnerable to it by the day.
Henry Schwartz, chairman of Steuben Foods and Elmhurst Dairy, is so concerned that an enemy’s electromagnetic pulse attack could paralyze America that he will gather a group of scientists, congressmen and others for a conference next month on how the country should protect itself.
continued.
http://comsecllc.blogspot.com/2009/08/us-must-heed-electronic-terror-threat.html
Cal Fire: Bird in Power Line Sparked Yuba Blaze http://bit.ly/C2TwT
YUBA COUNTY, CA - Officials said a bird flying into a power line started a pair of wildfires that burned over 1,600 acres and destroyed two homes in Yuba County, according to a Cal Fire spokesman.
SNIP
UNDIAGNOSED ILLNESS, CANINE - USA: (FLORIDA) REQUEST FOR INFORMATION
********************************************************************
A ProMED-mail post
http://www.promedmail.org
ProMED-mail is a program of the
International Society for Infectious Diseases
http://www.isid.org
Date: 15 Aug 2009
Source: VINNews.com [edited]
http://news.vin.com/VINNews.aspx?articleId=13546
Dogs with very severe signs including hemorrhagic diarrhea
Dr Steve Koch, owner of Tuttle Animal Medical Clinic, and his associate, Dr
Eva Ojolick-Ryan, told VIN News Service that 5 of the 6 dogs died within 24
hours of being at the hospital. Most had been sick for only one or 2 days
before being seen. The cause of the outbreak is unknown.
Apart from the fact that all but 2 of the dogs had lived in a low-income
area, Koch said they had little in common. “They varied anywhere from
(about) age 8 months to 6 years,” he recounted. “Some had had every vaccine
out there, including 4-way lepto; some had had no vaccines at all. One of
the dogs, (the owner) had only owned it for a day, so he had no history.”
Of the 6 dogs, 4 were pit bulls, Ojolick-Ryan said. The others were a
greyhound and an American Eskimo. Koch said one animal from outside the
area was a well-cared-for pit bull that was up-to-date on his vaccinations.
It had moved from Daytona Beach and was in Sarasota only 4 days when it
became ill.
Koch said the sick dogs had extremely high temperatures, in the
neighborhood of 107 degrees Fahrenheit [42 degrees Celsius], and very
bloody diarrhea and vomitus: “I mean, it’s pure blood,” he said.
The dogs had low white blood cell counts, soaring serum creatinine values,
and acute renal failure and destruction, Ojolick-Ryan said. “Urine also
turned from yellow at onset to brown near death,” she said. [Brown urine
may be an indication of myoglobinuria or hematuria that is not frank blood.
- Mod.TG] Most of the dogs’ owners were of limited means and unable to pay
for diagnostic lab work, the veterinarians said. Koch said his clinic
picked up the bill for tests for parvovirus and leptospirosis on some of
the patients. The results were negative.
“The clinic has picked up the cost of a lot of the blood work and treating,
too, to try and save these dogs,” Ojolick-Ryan said. “So diagnostics have
been limited, as well as post studies.”
The veterinarians discussed whether rawhide chews might be a factor, but
case notes provided by Ojolick-Ryan show that only 3 of the 6 dogs were
given rawhide treats. “We were grasping at straws,” Koch said.
The cases began showing up on 22 Jun 2009 — 2 of them back-to-back that
day. The most recent patient came to the clinic on 28 Jul 2009.
In trying to solve the mystery, the clinic contacted a variety of experts,
among them Dr Cynda Crawford, an immunology and infectious diseases expert
at the University of Florida College of Veterinary Medicine. Crawford
agreed to look into the matter, and Ojolick-Ryan sent her some data.
However, Crawford told VIN News Service by e-mail last Wednesday [12 Aug
2009] that she had nothing to report. “There is very little case material
to work with, so am struggling with meaningful diagnostic approaches,” she
wrote. “...Everything is basically speculation at this point.”
Dr Bill Jeter, a veterinarian and bureau chief of contagious and infectious
diseases in Florida’s Division of Animal Industry, said his department is
monitoring the situation. He noted that there was some discussion among his
colleagues that the outbreak could be caused by infections of a virulent
strain of _Escherichia coli_. In humans, exposure to _E. coli_ 0517:H7 can
lead to hemolytic-uremic syndrome (HUS), the onset of which may include
bloody vomiting and diarrhea. HUS occurs when toxins produced by _E. coli_
destroy red blood cells. Among people infected by _E. coli_, HUS is seen
mostly in children, the elderly and adults with weak immune systems. It is
rare in dogs, but not unheard of.
Ojolick-Ryan, continuing to work on the cases while on vacation in Canada,
said by email on Friday [14 Aug 2009] that she’s following up on the HUS
angle by sending fecal samples to Dr Alice Agasan, chief of the bureau of
diagnostic laboratories in the state Department of Agriculture. She said
she is also sending tissue samples to Crawford. “I only have samples from
one case so far,” Ojolick-Ryan said. “If — heaven forbid — we get another
case, more samples will be taken.”
Jeter said that if the diagnosis turns out to be HUS, it would be odd to
see an outbreak confined to one clinic. “I haven’t heard of anybody else
reporting it,” he said. “I’m sure if it was (being found elsewhere), we’d
be hearing about it.”
Ojolick-Ryan said she heard of one other case, in south Charlotte County,
involving a Greyhound with similar signs. But she was unable to confirm
whether the case could be considered part of the same outbreak.
—
communicated by:
Marilyn Knapp Litt
marilyn@marilynlitt.com
[While this “outbreak” seems rather limited in area as well as cases, it
could be the so-called “tip of the iceberg”. There may be other clinics in
the area that have had similar cases and have not reported it, or may not
have connected the dots that there is more than one case, especially if it
is a multiple doctor hospital.
While it fits the description of _E. coli_ HUS in humans, this is rare in
dogs. But the bacterium may have modified in some fashion to affect dogs
more like people. If there are other cases similar to what is described
here, then reporting it to the state authorities may help provide answers.
- Mod.TG
A map showing the location of the state of Florida is available at
http://www.worldatlas.com/webimage/countrys/namerica/usstates/fl.htm
CopyEd.EJP]
....................tg/ejp/sh
·Jointly released with the Santa Barbara County Sheriff’s Narcotics Unit·
Date: August 15, 2009
FOR IMMEDIATE RELEASE
FIRE INVESTIGATORS DETERMINE CAUSE OF LA BREA FIRE
GOLETA, CA... A week-long investigation by U.S. Forest Service Special Agents, Santa Barbara County Sheriff’s Narcotics Unit and Fire Investigators has revealed the cause of the La Brea Fire. Investigators revealed that the La Brea Fire was started by a cooking fire in a marijuana drug trafficking operation.
The Santa Barbara County Sheriff’s Narcotics Unit has confirmed that the camp at the origin of the fire was an illegal marijuana operation believed to be run by a Mexican National Drug Organization. The Narcotics Unit has been working in the area within the last month eradicating other nearby marijuana cultivation sites.
Although the La Brea Fire started more than one week ago, there is evidence that the unburned marijuana garden area has been occupied within the last several days. The Narcotics Unit has secured the camp area which was located in remote and rugged terrain. It is also believed that the suspects are still within the San Rafael Wilderness trying to leave the area on foot. Officials warn not to approach anyone who looks suspicious but to instead contact the nearest law enforcement agency.
Anyone with further information is urged to contact U.S. Forest Service, Santa Barbara County Sheriff’s Department or local law enforcement agencies.
The investigation continues with cooperating agencies including Santa Barbara County Sheriff’s Department, Santa Barbara County Fire Department, CalFire, and other local agencies.
The La Brea Fire Tip Line is still open, and anyone with additional information helpful to this ongoing investigation is urged to contact investigators at (805) 686-5074. Your call may remain anonymous.
The Santa Barbara County Sheriff’s Department will release more information regarding the Narcotics investigation on Monday. The media contact at the Sheriff’s Department is Drew Sugars, Public Information Officer, at 805.681.4192.
For media inquiries regarding the investigation of the cause and origin of the La Brea Fire, contact the U.S. Forest Service at (805) 961-5707, and an investigator will return you call.
Source: http://www.inciweb.org/incident/announcements/article/1803/9150/
__._,_.___
Be sure to check out our Links Section at http://groups.yahoo.com/group/californiadisasters/links
Please join our Discussion Group at http://groups.yahoo.com/group/californiadisasters_discussion/ for topical but extended discussions started here or for less topical but nonetheless relevant messages.
Russia: Hajj pilgrims must get swine flu vaccination
Russian Muslims wishing to obtain a visa for Saudi Arabia for the hajj will have to produce certificates of being vaccinated against the A/H1N1 virus.
The requirement is stated in the recommendations of the Saudi authorities sent to the office of the Russian council for the hajj Ahmed Bilalov, Bilalov’s deputy Islam Nazaraliyev told Interfax-Religion on Wednesday.
The pilgrims will have to be vaccinated two weeks before the visa issue date.
In addition senior citizens aged over 65, people with chronic ailments, children under 12 and expectant mothers were strongly recommended to refrain from the pilgrimage this year, Nazaraliyev said.
(more)
Source: Interfax (English)
—
Posted By Esther to Islam in Europe at 8/16/2009 02:48:00 AM
__._,_.___
Islam In Europe
News and Opinions about the Muslim
and Islamic Community in Europe and the West
http://islamineurope.blogspot.com
