Coconut Shrimp Poppers with Chili Mango Cream

recipe by: Carmell Childs 

Prep time: 15 minutes. Cook Time: 15 minutes. Total time: 30 minutes
Serves 6

6 ounces of whipped Philadelphia Cream Cheese (room temp.)
1 large sweet ripe mango
1 canned pineapple ring
3 – 4 tablespoons Sweet Thai Chili Sauce
2 cups of medium, raw deveined shrimp
1/3 cups of flour (season with salt and pepper)
2 large eggs
1 lemon, zested
1 cup of Panko bread crumbs
1 cup of sweetened flaked coconut
4 -5 cups vegetable oil for deep frying (enough for 2 in. deep oil)

1. Peel and dice mango into chunks; combine with pineapple ring and puree in blender until smooth. In a medium bowl combine 4 oz. Philadelphia Cream Cheese and fruit puree. With a mixer on high speed, beat until thoroughly combined. Add desired amount of chili sauce; mix to combine and chill.

2. Rinse and pat dry shrimp. Pour flour in a deep bowl and season with 1/2 tsp salt and a few twist of ground pepper. In a separate deep bowl, combine 2 oz. Philadelphia Cream Cheese, eggs, and lemon zest; mix until incorporated. In a third deep bowl mix together Panko crumbs and coconut.

3. Toss shrimp in flour; shaking off excess, dip in egg, then lightly press and cover entire shrimps in coconut mixture; set aside on large platter.

4. In a deep saucepan, heat 2 in. of oil to 350*. Fry shrimp, 4-5 at a time, for 1/2-1 minute or until golden brown. Place on a paper towel-lined plate and immediately sprinkle with sea salt to taste. Serve warm with chili mango Cream. Enjoy!

Nicole’s notes: I used regular, softened Philadelphia cream cheese, not the whipped kind. I used a mini food processor to puree the fruit and cream cheese for the dipping sauce. Make sure the cream cheese and eggs are at room temperature before mixing them together for the shrimp batter, or you’ll end up with lumps. I used my Fry Daddy for the deep frying the shrimp (in batches of five) and it worked perfectly. Watch the shrimp carefully, they will turn from brown to burnt in a matter of seconds! Make sure you season the shrimp with salt when they come out of the oil – the extra salt really helps to balance out the sweetness of the coconut.

Posted via email from WellCare

Mandarin Chinese Now Offered in Many Texas Schools

LEWISVILLE (WBAP 24/7 News) - The Lewisville Independent School District is conducting a survey to determine if students are interested in learning to speak Mandarin Chinese through an online course offered through the Texas Virtual School Network.

An instructor in Beijing would provide live, online instruction to students via their classroom computers. A program would also create a virtual tour of China to enhance students' understanding of that nation and its culture.

The course is already offered in 15 Texas school districts, including San Antonio, Prosper, Northwest, Birdville and Rockwall. All the teachers are certified through the Texas Education Agency.

The district would pay $400 per student but would be reimbursed by the state network for each student who successfully completes the course.

HOPE

"Hope" is the thing with feathers-
That perches in the soul-
And sings the tune without the words-
And never stops-at all-

And sweetest-in the Gale-is heard-
And sore must be the storm-
That could abash the little Bird
That kept so many warm-

I've heard it in the chillest land-
And on the strangest Sea-
Yet, never, in Extremity,
It asked a crumb-of Me.

Posted via email from Kleerstreem's Posterous

Onion skins for health (and more)

by Margaret Boyles

May 26, 2011

Admit it, the crisp, flaky outer scales of the onions you use in soups, salads, and casseroles usually end up in the trash (or perhaps more usefully, the compost bin).

But don’t toss them out before you’ve put them to use. For your health!

Recent research confirms that the outer skins of onions provide an exceptionally rich source of plant compounds called flavenoids, especially the powerful antioxidant and anti-inflammatory compound, quercetin.

Quercetin is under study as an agent for lowering LDL cholesterol and blood pressure, fighting allergies, reducing inflammation, enhancing muscle growth and function, treating depression, some forms of cancer, and other conditions.

“Plants are the master chemists," says Mary Ann Lila, who directs the Plants for Human Health Institute at North Carolina State University. "Because plants can't move around, they have to manufacture what they need, not merely to grow, but to defend, protect, and heal themselves. It makes sense that the compounds plants produce in response to stress would help a human under similar circumstances."

It also makes sense that plants would concentrate many of these protective compounds in the outer coverings--skins and peels of various roots and fruits--the point where most environmental assaults would likely occur.

To extract quercetin and other beneficial plant compounds that onions skins might contain, toss a whole onion or two, scales and all, into the pot next time you make soup, put a stew into the crock pot, or cook rice. Or, you could save the outer onion scales in a paper bag. Tie up a handful of onion skins loosely in the cut-off leg of an old pantyhose or a thin sock. You can discard the skins after the soup has simmered or the rice has cooked. Wash and save the “bag” for another use.

A nice side benefit: onion skins will impart a rich brown or deep mahogany color to your broth, depending on which color onion you use.

Posted via email from WellCare

Music Business

It's not about the music anymore.

Think about this.  The labels and the concert behemoths are not in the same business as you.  They only care about the money, art is secondary.

When they decry P2P theft they don't do it on behalf of the artists, but themselves.  After agitating on behalf of the artists, saying theft is going to kill creativity, they keep all awards to themselves and ask for more rights for artists and pay less money to them.

But now it's even worse.  Because music executives want to make as much money as the corporate titans.  That's the game they're in. They're no longer midwives to art, but adherents of Ayn Rand, looking to increase their personal bank accounts, becoming world beaters unto themselves.

It's kind of like finding out the manager makes more than the players and doesn't care if you win or lose, as long as he gets paid.

I don't think the public knows all this.  Because the public has never been party to the vast sums being traded in the music world.  Then again, many people would rather steal than buy, because they don't think the artist sees any of the cash, and in most instances, they're right.  Sure, as long as the company stays in business it pays some advances and royalties, but the vast majority of the revenue is never distributed to those who make the music.  As for those shepherding the tunes through the system, is there anyone who believes we're in a golden age of hit music?  That the labels are doing a good job?

1. You just can't make that much money playing music.  You'll never ever make what a Wall Street banker does.  So give up that dream.

2. Be suspicious of anyone in music making that kind of bank.

a. The executives.  If the label heads pay themselves, there's less for the artists, it's just that simple.  If a concert executive is making double digit millions while profits are in the dumper it's about rape and pillage, not the building of a new paradigm.  There are no miracles.

b. The acts.  If you trumpet the fact that you've got the biggest grossing tour then you're probably overcharging.  An act should not be proud of the gross.  That's like trying to convince a woman she should marry a man who's had sex with thousands of women, or vice versa.  You want someone you can connect with, not someone who uses you as a plaything, who doesn't believe in mutuality and will kick you to the curb willy-nilly when times get tough or he perceives something better in the offing.  U2 are tax exiles who like money.  Notice they didn't rescue "Spider-Man" with their own cash. Edge needs to build in Malibu because..?  And Jon Bon Jovi is a narcissist who needs the adoration of forty something moms again and again, overcharging so he can appear to be king of the world, even though he's closer to a blowhard on Fox News.  What about the little people Jon?  What about smaller shows with lower ticket prices and taking time off to make some memorable music?  And then there are the acts that scalp their own tickets or make deals with brokers.

3. Which side are you on?

This is complicated.  Because people have a hard time journeying into the wilderness, not taking the easy money, denying conventional wisdom.

The news media is as troubled as the music business.  Don't believe a thing print or TV has to say about stardom.  They like it the way it used to be.  They hate the Internet.  They don't want to give up power.  They're fighting to protect their jobs.  Ignore them.

Ignore critics.  Because they just want to drag you down to the miserable place they are.  Poor and unhappy.

Make it about the music.  Know there are no guarantees.  Know that you may never get rich.  Know that the person who must be most happy is you.  Then your fans.

4. Music's power trumps money.

This is what those with money don't want to admit.  They want you to believe that only with their money can you make it.  That money changes everything.  It does not, music changes everything.

a. Retail is dead.  The only reason CDs haven't gone the way of the floppy disk is because the labels make the most money selling them.  As for the public demanding them, the public never would have given up floppies if Steve Jobs didn't kill them.

b. Radio is about advertising.  FM was an anomaly.  Stations could no longer simulcast their AM programming on the FM band and gave free reign to the lunatics and the innovators.  Once they started making money, the death warrant was signed.  If you're counting on radio to break you, you're not good enough to break yourself.  You're looking for the imprimatur of the man in order to succeed.  You only need the imprimatur of the fan.  You can get a direct connection online.  What's stopping you?

c. Labels.  They call it the music BUSINESS!  If you can't generate cash quick, they're not interested.  And if you can generate cash this quick, you probably don't need them.  But chances are, you're gonna need time to grow.  They don't want to hear this.  Unless time is twelve months instead of twelve years.

d. Concert promoters.  Thieves.  The agents and managers have turned them into such.  Used to be the promoter was an impresario, bringing great art to the public.  Now he's a bank, guaranteeing a ton of money for the chance to make a little profit or take a huge loss.  If you won't let the promoter make money, you won't have a good show.

5. We're rebuilding from the ground up.

It starts with the acts.  Are you part of the problem or part of the solution?  Are you going to slave on the plantation or like Curt Flood say you're mad as hell and just can't take it anymore?  As long as you're willing to get raped, there will be no change.  Those who makes the music should make the most money.  If you think this is now true, you probably believe auto-tune is a fiction.

You've got to retain creative control and your rights.  Make a deal with the man and you're just a cog in his plan to get richer and hobnob with the rest of the elite in their private jet lifestyles.  If you can't say no, you don't deserve to say yes.

Play wherever and whenever your fans will have you.  Charge little.  Record plenty of new music.  Money will come if you're good and you've got fans, don't focus on your business plan up front, focus on your MUSIC!

--BL

Posted via email from Music Business Information

Meaning of Numbers On Bottom of Plastic Bottles!

If you recycle you’ve probably turned over a plastic container to read the number on the bottom, the one surrounded by the little recycling symbol. Many recycling programs depend on these numbers to tell you which plastics you can and can’t recycle.

Do you know what these numbers mean? Did you know these numbers tell you which plastics are considered safe and not? You may recall there was a big scare recently over BPA plastic leaching chemicals into water bottles and baby feeding bottles, after studies showed that BPA mimics estrogen and interferes with hormone levels.

There are seven numbers you will find on plastic containers, reflecting seven different types of plastic available in the market. The number is a resin identification code associated with the type of plastic used in the container. Some plastics are healthier and more environmentally friendly, some less so. Some are easier to recycle, some less.

Here’s your guide to what the numbers mean, whether they’re safe, and how easily recyclable they are:

Plastic #1: This is polyethylene terephtalate, also known as PETE or PET.  Most disposable soda and water bottles are made of #1 plastic, and it’s usually clear. This plastic is considered generally safe. However, it is known to have a porous surface that allows bacteria and flavor to accumulate, so it is best not to keep reusing these bottles as makeshift containers. This plastic is picked up by most curbside recycling programs.

Plastic #2: This is high density polyethylene, or HDPE.  Most milk jugs, detergent bottles, juice bottles, butter tubs, and toiletries bottles are made of this.  It is usually opaque. This plastic is considered safe and has low risk of leaching. It is also picked up by most recycling programs.

Plastic #3: This is polyvinyl chloride, or PVC. It is used to make food wrap, bottles for cooking oil, and plumbing pipes. PVC is a tough plastic but it is not considered safe to cook food near it. There are phthalates in this material–softening chemicals that interfere with hormonal development. You should minimize use of #3 plastic around food as much as possible. Never cook using food wrap, especially in a microwave oven. If the wrap is listed as microwave-safe then I would still not let it touch the food while using it in the microwave. #3 plastic is rarely accepted by recycling programs.

Plastic #4: This is low density polyethylene (LDPE). It is used to make grocery bags, some food wraps, squeezable bottles, and bread bags. This plastic is considered safe, but is unfortunately not often accepted by curbside recycling programs.

Plastic #5: this is polypropylene. Yogurt cups and similar wide-necked containers are often made from it, as well as water bottles with a cloudy finish. You’ll also find it in medicine bottles, ketchup and syrup bottles, and straws. This plastic is also considered safe, and is increasingly being accepted by curbside recycling programs.

Plastic #6: this is polystyrene, or Styrofoam, from which disposable containers and packaging are made. You’ll also find it in disposable plates and cups. Evidence is increasingly suggesting that this type of plastic leaches potentially toxic chemicals, especially when heated. I suggest avoiding the use of #6 plastic as much as possible. It is difficult to recycle and most recycling programs won’t accept it.

Plastic #7: This number basically means “everything else.” It’s a mixed bag, composed of plastics which were invented after 1987.  Polycarbonate falls into this category, including the dreaded BPA. So do modern plastics used in anything from iPods to computer cases. It also includes some baby bottles and food storage containers which resist staining. Use of #7 plastic is at your own risk, since you don’t know what could be in it. You should dispose of any food or drink related product, especially for children, that is known to contain BPA. I personally also view any other food or drink container made from #7 plastic with a good deal of suspicion. It is difficult to recycle #7 plastic and most curbside recycling programs won’t accept it.

To summarize, plastics #2, #4 and #5 are generally considered safe. Plastic #1 is safe too but should not be re-used due to the risk of growing bacteria. Any other plastic should be used with extreme caution, especially around food or drink. The risk is even greater when heating food. For microwaving in particular, remember that microwave safe containers aren’t necessarily healthy. They just won’t melt. In general, it’s better to avoid microwaving plastic entirely and stick to glass.

Posted via email from WellCare

Meaning of Numbers On Bottom of Plastic Bottles!

If you recycle you’ve probably turned over a plastic container to read the number on the bottom, the one surrounded by the little recycling symbol. Many recycling programs depend on these numbers to tell you which plastics you can and can’t recycle.

Do you know what these numbers mean? Did you know these numbers tell you which plastics are considered safe and not? You may recall there was a big scare recently over BPA plastic leaching chemicals into water bottles and baby feeding bottles, after studies showed that BPA mimics estrogen and interferes with hormone levels.

There are seven numbers you will find on plastic containers, reflecting seven different types of plastic available in the market. The number is a resin identification code associated with the type of plastic used in the container. Some plastics are healthier and more environmentally friendly, some less so. Some are easier to recycle, some less.

Here’s your guide to what the numbers mean, whether they’re safe, and how easily recyclable they are:

Plastic #1: This is polyethylene terephtalate, also known as PETE or PET.  Most disposable soda and water bottles are made of #1 plastic, and it’s usually clear. This plastic is considered generally safe. However, it is known to have a porous surface that allows bacteria and flavor to accumulate, so it is best not to keep reusing these bottles as makeshift containers. This plastic is picked up by most curbside recycling programs.

Plastic #2: This is high density polyethylene, or HDPE.  Most milk jugs, detergent bottles, juice bottles, butter tubs, and toiletries bottles are made of this.  It is usually opaque. This plastic is considered safe and has low risk of leaching. It is also picked up by most recycling programs.

Plastic #3: This is polyvinyl chloride, or PVC. It is used to make food wrap, bottles for cooking oil, and plumbing pipes. PVC is a tough plastic but it is not considered safe to cook food near it. There are phthalates in this material–softening chemicals that interfere with hormonal development. You should minimize use of #3 plastic around food as much as possible. Never cook using food wrap, especially in a microwave oven. If the wrap is listed as microwave-safe then I would still not let it touch the food while using it in the microwave. #3 plastic is rarely accepted by recycling programs.

Plastic #4: This is low density polyethylene (LDPE). It is used to make grocery bags, some food wraps, squeezable bottles, and bread bags. This plastic is considered safe, but is unfortunately not often accepted by curbside recycling programs.

Plastic #5: this is polypropylene. Yogurt cups and similar wide-necked containers are often made from it, as well as water bottles with a cloudy finish. You’ll also find it in medicine bottles, ketchup and syrup bottles, and straws. This plastic is also considered safe, and is increasingly being accepted by curbside recycling programs.

Plastic #6: this is polystyrene, or Styrofoam, from which disposable containers and packaging are made. You’ll also find it in disposable plates and cups. Evidence is increasingly suggesting that this type of plastic leaches potentially toxic chemicals, especially when heated. I suggest avoiding the use of #6 plastic as much as possible. It is difficult to recycle and most recycling programs won’t accept it.

Plastic #7: This number basically means “everything else.” It’s a mixed bag, composed of plastics which were invented after 1987.  Polycarbonate falls into this category, including the dreaded BPA. So do modern plastics used in anything from iPods to computer cases. It also includes some baby bottles and food storage containers which resist staining. Use of #7 plastic is at your own risk, since you don’t know what could be in it. You should dispose of any food or drink related product, especially for children, that is known to contain BPA. I personally also view any other food or drink container made from #7 plastic with a good deal of suspicion. It is difficult to recycle #7 plastic and most curbside recycling programs won’t accept it.

To summarize, plastics #2, #4 and #5 are generally considered safe. Plastic #1 is safe too but should not be re-used due to the risk of growing bacteria. Any other plastic should be used with extreme caution, especially around food or drink. The risk is even greater when heating food. For microwaving in particular, remember that microwave safe containers aren’t necessarily healthy. They just won’t melt. In general, it’s better to avoid microwaving plastic entirely and stick to glass.

Posted via email from Enviromenment

Google Makes Looking Up Flight Information Much Easier!

Google just made it a lot easier to quickly look up flight information. Now you can type “flights from [a city] to [another city] in the Google search window, and it’ll quickly display a summary of flight information right there on the results page.

Could it get any easier? We tested this new feature that was announced Friday on Google’s Inside Search blog, and it works beautifully, especially if you’re talking about major cities.

For instance, type “flight LA SF”, and you’ll get a long list of flights when you click on the resulting drop-down list:

White House Launches Rapid Response Twitter Feed

White House Launches Rapid Response Twitter Feed

The White House launched a Twitter feed aimed at finding and deflecting negative online commentary. The account is listed under Jesse Lee (@jesseclee44) according to Online Social Media. Lee is the White House’s new Director of Progressive Media & Online Response. The account was set up as a way of “helping coordinate rapid response to unfavorable stories and fostering and improving relations with the progressive online community,” according to Huffington Post.

The fact that the account is under Lee’s name rather than an official-sounding government title hints that the role will be more about personal outreach than top-down story squashing. Although Lee only has a little more than 1,800 follows at time of writing, the account is verified and is likely to grow with use.

Posted via email from Anointed One

Rubs (5)

Rail's Rub
This is one of those BBQ rubs that you can mix in a big batch and use with anything. After you make it the first time, start changing the proportions or ingredients to develop your own special blend. Just combine the ingredients and store in a dry place.
8 tablespoons paprika
6 tablespoons garlic powder
6 tablespoons salt
5 tablespoons black pepper
3 tablespoons cayenne
3 tablespoons onion powder
2 tablespoons dried oregano
2 tablespoons dried thyme

Kansas City Style Ribs
BBQ rubs are the key to authentic KC ribs. Use this while they are slow cooking, then add a Kansas City style BBQ sauce, and you'll be in heaven!
1/2 cup brown sugar
1/4 cup paprika
1 tablespoon black pepper
1 tablespoon chili powder
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon salt
1 teaspoon cayenne pepper

Baby Me Back rub
8 tablespoons light brown sugar, tightly packed
3 tablespoons kosher salt
1 tablespoon ancho chile powder
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon jalapeno seasoning
1/2 teaspoon Old Bay Seasoning
1/2 teaspoon thyme, rubbed between the fingers
1/2 teaspoon onion powder
In a bowl, combine all dry ingredients and mix well. Place each slab of baby back ribs on a piece of heavy-duty aluminum foil, shiny side down, or plastic wrap. Sprinkle each side generously with the dry rub. Pat the dry rub into the meat. Refrigerate the ribs for a minimum of 1 hour (overnight is much better).

Memphis Graceland Rub
3 tbs paprika
1 tbs onion powder
1 tbs garlic powder
1 tbs ground basil
1 1/2 tbs dry mustard
1 tbs red pepper
1/2 tbs black pepper
Combine dry rub ingredients and rub onto ribs. Cook ribs over hickory coals at 190 to 200F 4 to 5 hours. Fifteen minutes before serving coat the ribs with heated honey.

  Hog Addicts rub
1 tablespoon lemon peel
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon chili powder
1 tablespoon paprika
1 tablespoon mono-sodium glutamate
1/2 tablespoon black pepper
1/2 tablespoon cayenne pepper
1/2 tablespoon white pepper
2 tablespoons sugar
2 tablespoons salt
Mix together.

Posted via email from Religion

Red Poppies, Memorial Day, Peace, and Flanders Field

IN FLANDERS FIELD
by John McCrae

In Flanders fields the poppies grow Between the crosses,
row on row, That mark our place, and in the sky, The larks,
still bravely singing, fly, Scarce heard amid the guns below.

We are the dead; short days ago We lived, felt dawn, saw
sunset glow, Loved and were loved, and now we lie In
Flanders fields.

Take up our quarrel with the foe! To you from failing
hands we throw The torch; be yours to hold it high!
If ye break faith with us who die We shall not sleep,
though poppies grow In Flanders fields.

Since World War I, poppies have been a symbol of remembrance at
Memorial Day (May 30 this year). The red poppy was used to
symbolize the blood of those who died in service to their
countries.

The idea started in 1918 when American Moina Michael read the
poem “In Flanders Fields,” written by Canadian John McCrae in
1915 during World War I. She began wearing poppies in memorial
and sold them to others, using the proceeds to help veterans.

After World War I, veterans sold artificial red poppies to
help raise money for war orphans. Today, donations to veterans’
groups are often marked with a token paper red poppy. 

So on Monday, Memorial Day 2011, wear a Red Poppy to honor
and show respect for all our "Fallen" MEN AND WOMEN.  

The following YouTube video is awesome!

Posted via email from Kleerstreem's Posterous

Red Poppies, Memorial Day, Peace, and Flanders Field

Since World War I, poppies have been a symbol of remembrance at Memorial Day (May 30 this year). The red poppy was used to symbolize the blood of  those who died in service to their countries. The idea started in 1918 when American Moina Michael read the poem “In Flanders Fields,” written by Canadian John McCrae in 1915 during World War I. She began wearing poppies in memorial and sold them to others, using  the proceeds to help veterans. After World War I, veterans sold artificial red poppies to help raise money  for war orphans. Today, donations to veterans’ groups are often marked with a token paper red poppy. So on this upcoming Memorial Day wear a red poppy to show honor and respect to our fallen military men and women..thanks! .... Happy Memorial Day!   LEST WE FORGET!!http://www.youtube.com/watch?v=BsOsdGtBBTg

IN FLANDERS FIELD
by John McCrae

In Flanders fields the poppies grow Between the crosses,
row on row, That mark our place, and in the sky, The larks,
still bravely singing, fly, Scarce heard amid the guns below.

We are the dead; short days ago We lived, felt dawn, saw
sunset glow, Loved and were loved, and now we lie In
Flanders fields.

Take up our quarrel with the foe! To you from failing hands
we throw The torch; be yours to hold it high! If ye break
faith with us who die We shall not sleep, though poppies
grow In Flanders fields.

Red Poppies, Memorial Day, Peace, and Flanders Field (REV 1)

Since World War I, poppies have been a symbol of remembrance at Memorial Day (May 30 this year). The red poppy was used to symbolize the blood of those who died in service to their countries. The idea started in 1918 when American Moina Michael read the poem “In Flanders Fields,” written by Canadian John McCrae in 1915 during World War I. She began wearing poppies in memorial and sold them to others, using  the proceeds to help veterans.  After World War I, veterans sold artificial red poppies to help raise money for war orphans. Today, donations to veterans’ groups are often marked with a token paper red poppy. SO ON VETERANS DAY WEAR A RED POPPY TO SHOW HONOR TO OUR FALLEN MILITARY MEN AND WOMEN!LEST WE FORGET!!http://www.youtube.com/watch?v=BsOsdGtBBTg IN FLANDERS FIELDby John McCraeIn Flanders fields the poppies grow Between the crosses, row on row, That mark our place, and in the sky, The larks,  still bravely singing, fly, Scarce heard amid the guns below. We are the dead; short days ago We lived, felt dawn, saw sunset glow, Loved and were loved, and now we lie In Flanders fields. Take up our quarrel with the foe! To you from failing hands we throw The torch; be yours to hold it high! If ye break faith with us who die We shall not sleep, though poppies grow In Flanders fields.

Posted via email from Kleerstreem's Posterous

Red Poppies, Memorial Day, Peace, and Flanders Field

Since World War I, poppies have been a symbol of remembrance at Memorial Day (May 30 this year). The red poppy was used to symbolize the blood of those who died in service to their countries.The idea started in 1918 when American Moina Michael read the poem “In Flanders Fields,” written by Canadian John McCrae in 1915 during World War I. She began wearing poppies in memorial and sold them to others, using  the proceeds to help veterans.  After World War I, veterans sold artificial red poppies to help raise money for war orphans. Today, donations to veterans’ groups are often marked with a token paper red poppy.SO ON VETERANS DAY WEAR A RED POPPY TO SHOW HONOR TO OUR FALLEN MILITARY MEN AND WOMEN!LEST WE FORGET!!http://www.youtube.com/watch?v=BsOsdGtBBTg IN FLANDERS FIELDby John McCraeIn Flanders fields the poppies grow Between the crosses, row on row, That mark our place, and in the sky, The larks,  still bravely singing, fly, Scarce heard amid the guns below. We are the dead; short days ago We lived, felt dawn, saw sunset glow, Loved and were loved, and now we lie In Flanders fields. Take up our quarrel with the foe! To you from failing hands we throw The torch; be yours to hold it high! If ye break faith with us who die We shall not sleep, though poppies grow In Flanders fields.

Posted via email from Kleerstreem's Posterous

Red Poppies, Memorial Day, Peace, and Flanders Field

Since World War I, poppies have been a symbol of remembrance at Memorial Day (May 30 this year). The red poppy was used to symbolize the blood of those who died in service to their countries.

The idea started in 1918 when American Moina Michael read the poem “In Flanders Fields,” written by Canadian John McCrae in 1915 during World War I. She began wearing poppies in memorial and sold them to others, using the proceeds to help veterans.

After World War I, veterans sold artificial red poppies to help raise money for war orphans. Today, donations to veterans’ groups are often marked with a token paper red poppy.

LEST WE FORGET!!

In Flanders Fields
by John McCrae
In Flanders fields the poppies grow Between the crosses, row on row, That mark our place, and in the sky, The larks, still bravely singing, fly, Scarce heard amid the guns below. We are the dead; short days ago We lived, felt dawn, saw sunset glow, Loved and were loved, and now we lie In Flanders fields. Take up our quarrel with the foe! To you from failing hands we throw The torch; be yours to hold it high! If ye break faith with us who die We shall not sleep, though poppies grow In Flanders fields.

Posted via email from Kleerstreem's Posterous

Asparagus with Seafood....Stir-Fried

This easy-to-prepare recipe adds a combination of flavors that is both complex and delicious to your Healthiest Way of Eating. It is also a very good source of health-promoting vitamins D, K and B12. Enjoy!

Stir-Fried Seafood with Asparagus

Prep and Cook Time: 25 minutes

Ingredients:

• 1 medium onion, cut in half and sliced medium thick
• 1 TBS chicken or vegetable broth
• 1 TBS minced fresh ginger
• 3 medium cloves garlic, chopped
• 2 cups fresh sliced shiitake mushrooms
• 1 bunch thin asparagus, cut in 2" lengths (discard bottom fourth)
• ¼ cup fresh lemon juice
• 2 TBS tamari (soy sauce)
• 2 TBS mirin wine
• pinch red pepper flakes
• 3/4 lb cod fillet cut into 1 inch pieces
• 8 large scallops
• 8 large shrimp, peeled and deveined
• 1 cup cherry tomatoes cut in quarters
• ¼ cup chopped fresh cilantro
• salt and white pepper to taste

Directions:

1. Slice onion and chop garlic and let sit for 5-10 minutes to enhance its health-promoting benefits.
2. Heat 1 TBS broth in a stainless steel wok or 12 inch skillet. Healthy Stir-Fry onion in broth over medium high heat for 2 minutes, stirring constantly. Add ginger, garlic, mushrooms and asparagus. Continue to stir-fry for another 3 minutes, stirring constantly.
3. Add lemon juice, tamari, mirin, red pepper flakes, cod, scallops, and shrimp and stir to mix well. Cover and simmer for just about 5 minutes stirring occasionally on medium heat.
4. Toss in tomatoes, cilantro, salt and pepper. Serve.

Posted via email from WellCare

Successful Bloging

Successful blogging is being specific in your blog’s topic. Finding that niche community for your blog is important to set it apart from other blogs. Things to consider for a successful blog:

• Develop persona's. Know your audience and what they want. This includes demographics, interests, keywords used and so forth. Use surveys to collect the data, whether short and weekly or a larger survey with a reward for taking it.
• Define your unique selling proposition. What are the key benefits of your blog? What are your customer’s pain points? How does your blog’s unique topic fit in? It’s best to be concise and specific in your proposition. The more specific one is, the easier it is to identify appropriate keywords.
• Develop a content and media plan. Identify everything in the plan from what time of day to post, which images or videos to use, where it can be re-purposed and so forth. This plan should outline your blog for the next month, providing direction and marketing opportunities.
• Be keyword savvy. Be sure to use keywords in your copy, blog title, page title, URL, alternative text for images.
• Link up. Look for linking opportunities to increase your post’s relevance in the search results. The more legitimate outgoing and incoming links your blog has, the greater its relevance is ranked by search engines.
• Make a content distribution plan. Define your distribution channels and be sure to promote the content across different channels.
• Know where your potential customers are. Whether they’re hanging out on Twitter, Flickr or YouTube, you need to make sure your content is there.

Posted via email from Kleerstreem's Posterous

Organic Is NO Guarantee!!

If the meat is very fresh and if it was handled very carefully during slaughter and butchery, there may be very few bad bacteria if any. Scientists call this the "load" and that is also an important factor in food safety. The more bugs there are, it takes longer and/or more heat to kill them all. But there is no way for most of us to know precisely how fresh a steak is and how the carcass was handled.

Now I know a number of you are going to tell me how safe you feel eating pastured chicken and their eggs, or rare burger from the grass fed organic steers you bought at the farmer's market, but the fact is that pastured chickens wander on grass contaminated by droppings from birds, field mice, rabbits, and deer, and they can be just risky. Organic pastured chickens can be just as dangerous as factory chicken. Ditto for other fruits and vegetables. Everyone must be informed and careful about food safety, no matter who their supplier is.

According to food safety experts, the most dangerous food around is probably sprouts! The seeds are often grown in fields contaminated by critters and sewage, often overseas in unregulated farms, sit in burlap bags in warehouses with rodents, and then they are soaked in warm water until they pop open. Well guess what else is sprouting in this warm moist incubation climate? The FDA website is teeming with tales of sprout recalls. And growing them at home is just as dangerous.

Sous vide doesn't play by USDA rules

Heat kills bacteria, but bacteria don't all die at once when the meat hits 145°F. They start croaking at about 130°F, and in theory, if you hold a piece of beef at 130°F internal temp for about two hours, you can kill all the bugs.

This is the whole theory behind the latest and most exciting emerging concept in cookery, sous vide. Yes, I know it is not new, but is is newly affordable. Sous-vide is French for "under vacuum", so named because the cook puts a steak in a plastic bag, add seasoning, perhaps a marinade, and suck out all the air with a vacuum sealer. The bagged meat is then put in a water bath and held at 130°F for hours until it is an even 130F throughout for two hours making it perfectly sterile, and amazingly tender because at that temp enzymes kick in that make the meat extra tender. The problem is that the meat lacks the rich flavor and crisp texture from the Maillard chemical reactions that happen to amino acids and sugars on the surface when you grill a steak, so sous vide chefs often sear the exterior in a pan, under a broiler, or on a grill for a few minutes before serving.

Sous vide can even be used on burgers and poultry, making it safe at much lower temps.

Until recently sous vide systems were bulky and expensive, suitable only for restaurants, but in the past couple of years they have gotten smaller and cheaper.

Check these sous vide systems and books on Amazon.com.

The best way to keep safe: Get a good digital thermometer

You will also notice that the whole system is based on internal temperatures of meats at their thickest part. Good cooks use a thermometer as their guide, not a clock. A recipe that says "cook at 325°F for 2 hours" is a recipe for disaster because you oven is probably way off. Even new ovens are often not calibrated properly. There is no substitute for a good digital oven thermometer coupled with a good digital instant read meat thermometer. This is especially true for outdoor cooks. The dial thermometers on most grills, even the expensive ones, are worthless, often off by 50°F or more.

The internet and a lot of cookbooks tell you that you can tell when a steak is ready by poking it and comparing its resistance to the flesh on your hand. THIS IS NONSENSE!!!! Unless you are an experienced pro, you cannot tell the doneness of a steak by poking it! The resistence of the steak is going to depend on what cut of meat you are poking, the grade of meat, how thick it is, the age of the steer, the breed of steer, the age of the meat, and what the steer was fed, among other things. A prime grade filet Mignon feels a lot more tender than a choice grade sirloin. A 3" rib-eye feels different than a 1" rib-eye.

In addition, the resilience of our hands differs from young to old, from thin to fat, from exerciser to couch potato. OK. It is true that top steakhouse chefs can tell a steak's internal temp just by poking it. But they have poked thousands of steaks, all from the same supplier, all the same thickness, all cooked at the same temp.

The rest of us need a food thermometer. Food is expensive. It is costly and embarrassing to overcook it. Friends and family are priceless. It is not nice to sicken or kill them.

Doneness and color are controlled by one thing and one thing only, the temperature of the food. For home cooks, there simply is no substitute for a good digital instant thermometer like the ones I recommend in my Buying Guide to Thermometers.

Here's what USDA says, and I heartily agree: "The color of cooked meat and poultry is not always a sure sign of its degree of doneness. Only by using a food thermometer can one accurately determine that a meat has reached a safe temperature. Turkey, fresh pork, ground beef or veal can remain pink even after cooking to temperatures of 160°F and higher. The meat of smoked turkey is always pink." In addition, smoked meats are often pink due to a chemical reaction with the smoke, rare hamburgers can be brown, and chicken cooked well above the safe temp can still have bloody splotches.

Posted via email from WellCare

Has God Forgiven My Rebellious Ways?

---by Billy Graham

Q: I lived a very immoral life until two years ago. I can't believe how rebellious I was. But then I turned my life over to Jesus and God changed me. I still worry, though, that God might not have forgiven me because I was so bad. Is there any hope for me? -- M.F.

A: Let me ask you a question: Did Jesus Christ die only for good people? Did He die only for people who'd never sinned in any major way?

No, of course not. Jesus Christ didn't die just to save good people; He died on the cross to save bad people also (although in reality we are all bad, because we are all sinners in the eyes of God). Do you remember the Apostle Paul's background? At one time, he hated everything Jesus stood for, and he committed his life to killing Jesus' followers and stamping out the Christian faith.

But was Paul too terrible a sinner for God to save? Were his sins so great that God couldn't forgive them? No, not at all. In time, Paul met the living Christ -- and his life was completely changed. His sins were forgiven, completely and fully -- and from that moment on Paul knew he was saved. Later, he wrote these words: "Here is a trustworthy saying that deserves full acceptance: Christ Jesus came into the world to save sinners -- of whom I am the worst" (1 Timothy 1:15).

Don't doubt God's love for you, and don't doubt what Jesus Christ did for you on the cross. All your sins were placed on Him, and He paid the penalty for sin that you deserve. Thank Him for His great love for you, and make it your goal to live for Him every day.

Posted via email from Religion

Our Mysterious Dollar Bill

Open Letter To Bob L. from Lady Gaga's Mgr.

I'm going to start calling you Charles Barkley! On second thought, Charles Barkley was at least a player in the game before he was a commentator.

With all due respect, it's very easy to sit on the sideline and call plays. It's a totally different story to be in the game and have to deal with the obstacles and hurdles that we face on a minute by minute basis in our business. I'm sure that 300 million people don't read your blog, the same way that I'm sure that 300 million people aren't interested in one particular genre of music or one particular artist.

The reality is that it's going to take time for the marriage of music and technology to work. The tech community and the music community speak different languages and we're working on finding the Rosetta Stone. In the meantime partnerships will be tested. Some will work and others won't.

Although we weren't aware of Amazon's deal that they were offering, I applaud them for their efforts. Anytime we can get people to purchase music legally, it's a good thing for the business. I'm sure they'll be better prepared the next time they do such an offering.

We've partnered with over 27,000 non-traditional retailers worldwide on this release. No one prayed to a particular retailer. We tried something different, we'll see if it works. As you praise Groupon, do your research and see how well they did on the Def Jam releases that they worked on. It FAILED. They aborted music for now. It's all trial and error.

No one can predict what's next. No one can predict a shelf life. If we left it up to the cynics there wouldn't have been an Elvis, Beatles, Timberlake, or Bieber. It's not fair to the hard work and effort that artists and their teams have to put in. Anybody that can make people fall in love with music is a friend of mine and anyone who can support the business of music keeps it alive for the next generation.

I'm just as frustrated as you are, as we both see the potential for music to scale. It's going to take time, trial, and error for this to happen. I'm sure that the Born This Way launch will be successful in our eyes. It has already exceeded my personal expectations. We sold 27,000 copies in the first week on The Fame. I'm proud to say that we're up 11% on that album over 150 weeks later. YOU CAN'T BAKE A CAKE IN THE MICROWAVE.

All of this takes time, Bob.

Lighten up a bit, it's just music.

Posted via email from Music Business Information

Allegra Warning!!

From Daniel More, MD, your Guide to Allergies

Allegra (fexofenadine), is a non-sedating antihistamine that has recently become available over-the-counter (OTC) without a prescription. Since becoming available OTC, as well as being approved for young children, Allegra will likely become even more popular for people with allergy symptoms. For this reason, it is important for people to know that taking Allegra along with various fruit juices, especially orange and grapefruit juice, reduces the absorption of Allegra by more than one-third, therefore making the medicine less effective. Allegra depends on specialized receptors on cells within the small intestines, called organic anion transporting polypeptides (OATPs), to absorb the medicine into the body. When various fruit juices are present in the small intestines, especially grapefruit, apple or orange juice, these OATPs are unable to absorb Allegra into the body. This effect seems to occur with soft drinks with as little as 5% fruit juice. Taking Allegra with fruit juice may decrease the absorption by nearly 40% or more, making the medicine far less effective against the treatment of allergy symptoms. It is important for a person taking Allegra to avoid fresh fruit or fruit juices for an hour or 2 before or after taking Allegra. Otherwise, the effective of Allegra will be significantly reduced, and allergy symptoms will likely be left uncontrolled.

Posted via email from Kleerstreem's Posterous

Other Uses for Peanut Butter

According to the National Peanut Board, Dr. George Washington Carver developed more than 300 products from the humble peanut. They include face powder, shampoo, paper, shaving cream, hand lotion, insecticides, glue, charcoal, rubber, nitroglycerin, plastics, and axle grease.

Today’s peanut butter, a staple in most pantries, can serve an astonishing variety of household purposes. Try these:

• Use a bit of peanut butter on a cotton cloth to rub off label adhesives.
• Massage a bit of peanut butter into hair to remove a wad of chewing gum.
• Use a thin coat as a substitute for shaving cream. (Really! Hydrates and moisturizes.)
• Polish leather and vinyl items using a bit of peanut butter on a cotton cloth. Buffs up wooden items, too.
• Hang pine cones stuffed with a mixture of peanut butter and coarse cornmeal as a treat for winter birds.
• Smear it on garden tools (including wooden handles) as a winter preservative and on lawn-mower blades as a lubricant.
• Spread some on a slice of apple or a scrap of bread for a good mousetrap bait.
• Encourage your dog to swallow a pill by sticking it into the center of a little gob of peanut butter.

Note: Smooth peanut butter works best for these uses.

Posted via email from Kleerstreem's Posterous

Is it Alright to Wear a Gold Cross if One is Not a Christian?

---by Billy Graham

Q: I have a friend who wears a gold cross around her neck but she doesn't pretend to be a Christian. Should I say something to her and maybe tell her she shouldn't be wearing it? I'm not sure why she does. -- Mrs. B.H.G.

A: Why don't you ask her why she wears it? Don't do so with a critical or negative attitude, of course, but simply because you care for her. Her reply might open up opportunities for you to share the true meaning of the cross.

I don't know how she'll reply, but I'm afraid many people today wear a cross or carry a religious medal simply because they hope it will ward off evil and bring them good luck. But nowhere does the Bible promise this -- and in fact it warns us against putting our faith in any object that we think will bring us good fortune. The Bible says, "This is what the Sovereign Lord says: I am against your magic charms with which you ensnare people" (Ezekiel 13:20).

Does this mean it's always wrong for someone to wear a cross? No, not at all -- not if they understand its meaning, and use it to remind themselves (and others) of Jesus' death on the cross for their sins. In Jesus' day, a cross was an object of cruelty and suffering; only the worst criminals were put to death on a cross. And yet Jesus willingly went to the cross to die as the final sacrifice for our sins.

Pray for your friend, that she'll realize the cross isn't just a piece of pretty jewelry or a good luck charm. May she see instead that the cross is the proof of God's love for her -- and may she respond by giving her life to Jesus Christ.

Posted via email from Religion

Health Care for All or The Lack of It!

--by John C. Goodman

Cookbook Medicine???

Would you like the government to tell your doctor how to take care of you? That possibility is not as remote as you may think.

Medicare recently announced it will start paying more to hospitals that follow a dozen procedures, including administering antibiotics prior to surgery and anti-clotting medication to heart attack patients. It will pay less to hospitals that don’t comply. The same thing is about to happen to doctors. Those who comply on up to 194 different metrics - including adopting electronic medical records — will get higher fees. Those who resist will get lower ones. These are examples of a much larger trend: Washington telling the medical community how to practice medicine. Even though a recent study finds little relationship between the inputs Medicare wants to pay for and such outputs as patient survival, and even though the latest pilot programs show that paying doctors and hospitals for performance doesn’t improve the quality, we are about to usher in the era of big brother medical care.

To its advocates, care that follows medical treatment guidelines and protocols developed by experts, based on the scientific literature — as reported in medical journals and scholarly reports — is “evidence-based.” If all doctors follow the same protocols, they argue, patients with similar conditions will be treated the same way. Wide variations in the practice of medicine would be replaced by uniform, standardized treatments. This view is about to dominate the entire health care system.

Ultimately, if you are elderly or disabled, Medicare will probably refuse to pay for any procedures that do not conform to the government-approved protocols. If you get health insurance at work, your employer will probably do the same. If you buy your own insurance, you won’t have much choice about the matter. The only health insurers that will be allowed in the new (ObamaCare) health insurance exchanges — certainly the only ones that survive — will be those that limit coverage to officially sanctioned, evidence-based care.

Before long, virtually all doctors will be practicing only the kind of medicine the health plans cover. After all, most doctors like to get paid for what they do. If that’s not incentive enough, the Obama administration has a medical malpractice carrot and stick it wants to try out. If doctors follow protocols and guidelines developed by committees of experts, they will be immune from lawsuits. If they don’t, they will have to take their chances.

Don’t you want your doctor's advice to be based on scientific evidence? Don’t you want her to follow guidelines that have been written by reputable scholars who have surveyed all the relevant literature?

So what’s not to like? A lot, it turns out.

Think about the calendar you keep on your laptop or your cell phone. It’s probably an invaluable aide to help you organize your life. Now suppose that instead of being your servant, the calendar becomes your master. What if there were a rule that says you can’t do anything during the week unless it is on the calendar by Sunday. Call this “calendar-based scheduling.” Instead of being an aide, the calendar would quickly become an oppressive barrier to your freedom of action.

The same principle applies in medicine. Protocols and guidelines can be helpful or harmful, depending on how they are used. And there are several reasons why such guidelines — in the wrong hands — can reduce the quality of care you receive.

First, in most areas of medicine, there are no treatment guidelines; and where there are, they are often unreliable, conflicting and incomplete. Even for something as straightforward as deciding when women should get mammograms there is conflicting advice. (See here, here, here and here.) If insurers have to choose among conflicting and inconsistent guidelines, which ones do you think they will choose? The ones that cost them less money, of course.

Second, guidelines inevitably focus on some parameters and ignore others – often because of inconsistent and incomplete information. When doctors respond only to the metrics on which they are paid – while ignoring other factors – the patient may be the loser. In education, teachers all too often “teach to the test,” trying to get their students to perform well on what is being measured to the exclusion of everything else we want students to know. Do you want doctors to practice medicine to the test? When the Veteran’s Administration began grading itself, it scored well on metrics that were measured and poorly on the ones that weren’t measured.

Third, even where there are well established and widely accepted guidelines, they are inevitably written for the average patient. But suppose you are not average. Is your doctor free to step outside the protocols and give you care based on her training, knowledge and experience? Or will she be pressured to stick to the cookbook, regardless of how the patient fares? Health plans always say that doctors are free to step outside the guidelines if they have good reason for doing so. But if the doctor is forced to fill out multiple forms and jump through lots of hoops, many will conform to the guidelines even if that's bad for you.

Finally, the whole idea behind guidelines and protocols is that it is appropriate to treat patients with similar conditions the same way. But individuals are individuals. They don't always respond to treatments the same way. For substance abuse, for example, there apparently is no such thing as a protocol that works for diverse groups of patients.

Like electronic medical records and computerized protocols, evidence-based guidelines could be a boon to medical practice, helping doctors do their jobs. But when these tools substitute for the doctors’ judgments, patients are likely to be the losers.

Posted via email from Anointed One

Your Music: Great, Good, or Sucks!

Are you really an artist that appeals to many? Or, are you a wannabe trying to make a career where there will never be one?

As for those who tell those who suck that they're doing it right, to keep at it...  They don't want to rain on your parade, be the first person to tell you you suck.  That's why we loved Simon Cowell, he spoke the truth we all knew.  As for those encouraging the wannabes, they're just parasites, trying to make a buck off your dream.

There's very little great stuff out there.  But if you can deliver greatness, people will find you, they'll notice, you'll make it.  Next time you're wondering whether you should tweet, or mail more CDs, or work your Facebook page, frustrated that you're nowhere, look in the mirror and ask yourself HOW GOOD AM I?

In most cases, not that good.

Posted via email from Music Business Information

How to Easily Backup Your Facebook Data

You've posted your life on Facebook. It's time to back that thing up.

By Andy O'Donnell

Photo: Getty Images

Can you count the number of funny cat videos, Charlie Sheen inspired Haiku poems, and LOLs you've posted on Facebook over the years? I'm going to guess the answer is no.

Where is all your Facebook stuff kept? You don't really know do you? It could be in some giant server farm on an island somewhere attached to the same computer that has been repeating a distress signal with the numbers 4, 8, 15, 16, 23, and 32 for the last 17 years. The point is: if you don't have your Facebook data backed up and your account is hacked, disabled, or deleted, then you could potentially lose a lot of stuff that is important to you (minus the Charlie Sheen inspired Haiku poetry of course).

You may have some of it backed up, such as your pictures, but there is a lot of historical (and likely hysterical) posts that you may want to keep for posterity. It's also good to have a backup of your Facebook data for legal reasons, in case you are ever involved in a dispute where someone posted something defamatory on your wall and then deleted it. If you made a backup before they removed the post to cover their tracks, then they will only have the ability to delete what is on the live site, and not what you have backed up.

The wizards at Facebook have provided a way to archive all of the stuff that you, and in many cases, your friends, have ever posted to your Facebook. According to Facebook, this content includes:

• Your profile information
• Wall posts and content that you and your friends have posted to your profile
• Photos and videos that you have uploaded to your account
• Your friend list
• Notes you have created
• Events to which you have RSVP’d
• Your sent and received messages
• Any comments that you and your friends have made on your Wall posts, photos, and other profile content

So how do you backup all your Facebook data? Here is a quick and easy procedure to backup all the items mentioned above:

1. Login to your Facebook account.

2. Click the "Account" drop-down menu located in the top-right corner of your Facebook page.

3. Click on "Account Settings".

4. From the "Settings" tab, Look for the line that says "Download Your Information" and click the link to the right of it that says: "learn more".

5. Click the "Download" button on the page that follows.

After you click "Download", you will receive a Facebook pop-up message stating that they are "gathering" all your information into a ZIP formatted file for you to download. The message says it may take awhile and that they will send you an e-mail when the file is ready to be downloaded.

The length of time it takes to build the archive file will depend on how much data (videos, pictures, etc) that you have posted to your account. For people who have been using facebook for several years, this could take a few hours or more. Mine took about 3 hours before it said it was ready for download. Make sure you have ample room on your computer's hard drive to store the data file that you are about to download.

Before you can download you Facebook data file, Facebook will force you to prove your identity through a couple of security measures such as inputting your password and having you identify some of your friends by their pictures. These security measures help to prevent hackers from obtaining the backup file which would basically provide them with a digital dossier of your Facebook life to take with them offline.

Add the Facebook backup process to your regular backup routine. It's a good idea to backup your Facebook content every few weeks or months because you never know when the island that your Facebook data may be residing on might decide to implode or travel back in time to 1977. Good luck getting your funny cat videos back if that happens.

Shitake Mushroom

Long a symbol of longevity in Asia because of their health-promoting properties, shiitake mushrooms have been used medicinally by the Chinese for more than 6,000 years. More recently, their rich, smoky flavor has endeared them to American taste buds. These exotic hearty mushrooms can now be found in supermarket shelves across the U.S. throughout the year.

Like other mushrooms, these specialty mushrooms are as mysteriously unique as they are delicious. While often thought of as a vegetable and prepared like one, mushrooms are actually a fungus, a special type of living organism that has no roots, leaves, flowers or seeds.

What's New and Beneficial about Shiitake Mushrooms

• Although immune system support has often received much of the spotlight in shiitake mushroom research, recent study results involving support of the cardiovascular system have caught the attention of many researchers. In particular, recent studies have shown the ability of shiitake mushrooms to help protect us against cardiovascular diseases (including atherosclerosis) by preventing too much immune cell binding to the lining of our blood vessels. In order for immune cells and other materials to bind onto our blood vessel linings, certain protein molecules - called adhesion molecules - must be produced and sent into action. By helping to block the adhesion molecule production process, substances in shiitake mushrooms can help protect our blood vessels. (The adhesion molecule production that is partially blocked by shiitake mushroom components includes the adhesion molecules ICAM-1, VCAM-1, and E-selectin.)
• Shiitake mushrooms have long been recognized as a very good, non-animal food source of iron. But a recent preliminary study has determined that the bioavailability of iron from shiitake mushrooms may be even better than we thought. Although conducted on laboratory animals (female rats) rather than humans, this study found the iron in dried shiitake mushroom to be equally as bioavailable as supplemental iron in the form of ferrous gluconate. (Ferrous gluconate is a very commonly used low-dose iron supplement.) While we don't usually spotlight research on laboratory animals, we found this result to be especially promising for individuals who consume little or no animal products and are often looking for foods that can supply valuable amounts of bioavailable iron.
• Shiitake mushrooms can be one of the most sustainable foods in your diet! While the majority of shiitake mushrooms produced worldwide have been grown on sawdust block in a non-natural setting, it is fully possible for shiitake mushrooms to be produced on natural hardwood logs in a forest setting. This approach to shiitake mushroom production is called "forest farming" and it has become an especially popular way of growing shiitake mushrooms in the U.S, where there are now more than 200 shiitake mushroom growers. Unfortunately, forest farming is not a requirement for organic certification of shiitake mushrooms. However, all of the plant crop standards in the National Organics Program regulations apply to shiitake mushroom production, and so the combination of these two features - certified organic shiitake mushrooms that have also been forest farmed - can make a great food choice in terms of sustainable agriculture. Just look for the USDA's organic logo on your shiitake mushrooms to determine if they are certified organic. Then check for information about forest farming on the packaging. If no information is provided, there is a good chance that your shiitake mushrooms were not forest farmed. For this reason, we encourage you to ask your store staff or contact the product manufacturer to determine if your shiitake mushrooms were grown on hardwood logs in a natural forest environment.

People do not usually consider including mushrooms as part of their meals for their nutritional content. However, shiitake mushrooms are an excellent source of three B vitamins (vitamins B2, B5 and B6); a very good source of one additional B vitamin (B2); a very good source of six minerals (manganese, phosphorus, potassium, selenium, copper and zinc); a very good source of dietary fiber; and a good source of protein, magnesium, and vitamin D (in the D2 form). They also provide a wide variety of unique phytonutrients. To maximize their flavor and the retention of their nutrients it is important to not to overcook them. That's why we recommend Healthy Sauteeing shiitake mushrooms for just 7 minutes to bring out their best flavor while maximizing their nutrient retention. For more on our Healthiest Way of Cooking shiitake mushrooms see the How to Enjoy section below.

Health Benefits

Shiitake, maitake, and reishi mushrooms are widely referred to as "medicinal mushrooms" due to their long history of medical use, particularly in oriental medicine traditions. It's important to distinguish, however, between extracts and medicinal preparations made from these mushrooms and their appearance as whole foods in an everyday diet. Most of the medicinal research on shiitake mushrooms has been conducted on laboratory animals or on individual cells studied in a laboratory setting. There are hundreds of lab and animal studies that clearly document the medicinal properties of shiitake mushroom extracts. As important as these studies are in a medical context, they are still very different from studies that examine shiitake mushroom as a common and beloved food.

In contrast to the wealth of medicinal research on shiitake mushrooms, there are very few studies on shiitake mushrooms in the human diet. Among the human dietary studies that do exist, however, there is a clear message about shiitake mushrooms: they can provide us with some fantastic health benefits. Below are areas of health support that make the top of our list for shiitake mushrooms when enjoyed as a whole food.

Immune Support

No health benefit is better documented for shiitake mushroom than immune support. In fact, the immune support track record for this mushroom is fascinating. On the one hand, numerous studies have shown the ability of whole shiitake mushrooms to help prevent excessive immune system activity. On the other hand, an equal number of studies have shown the ability of shiitake mushrooms to help stimulate immune system responses under certain circumstances. In other words, from a dietary perspective, shiitake mushrooms appear able to enhance immune function in both directions, giving it a boost when needed, and cutting back on its activity when needed. It's important to note that dietary shiitake mushroom intake - unlike intake of medicinal shiitake extracts - has not been shown to be strongly suppressive of the immune system or strongly activating. From our perspective, this finding makes sense. We wouldn't want our everyday foods to strongly suppress or strongly activate any body system. What we would want from our foods is support of body systems under a variety of circumstances - and that is exactly what we get from shiitake mushrooms with respect to our immune system.

One especially interesting area of immune system support involves the impact of shiitake mushrooms on immune cells called macrophages. Among their many important activities, macrophage cells are responsible for identifying and clearing potentially cancerous cells from the body. In order to carry out this task, they need to be "activated" in a particular way. (In more scientific terms, their activated phenotype needs to reflect a higher level of interleukin 1-beta and tumor necrosis factor alpha, and a lower level of interleukin 10.) Shiitake mushrooms are able to help macrophage cells achieve this activated profile so that they can do a better job clearing potentially cancerous cells. Researchers refer to this result as an "anti-cancer immunity" that is enhanced by shiitake mushroom intake.

The most famous immune-supportive components in shiitake mushrooms are its polysaccharides. (Polysaccharides are large-sized carbohydrate molecules composed of many different sugars arranged in chains and branches.) Although many fungi are well-known for their polysaccharides, no single fungus has been more carefully studied than the shiitake mushroom. We know that this fungus is unique in its variety of polysaccharides, and especially its polysaccharide glucans. (Glucans are polysaccharides in which all of the sugar components involve the simple sugar glucose.) Among the glucans contained in shiitake mushroom are alpha-1,6 glucan, alpha-1,4 glucan, beta-1,3 glucan, beta-1,6 glucan, 1,4-D-glucans, 1,6-D-glucans, glucan phosphate, laminarin, and lentinan. Shiitake mushrooms also contain some important non-glucan polysaccharides, including fucoidans and galactomannins. The immune-related effects of polysaccharides in shiitake mushrooms have been studied on laboratory animals under a wide variety of circumstances, including exercise stress, exposure to inflammation-producing toxins, radiation exposure, and immunodeficiency. Under all of these circumstances, the polysaccharides in shiitake mushrooms have been shown to lessen problems. There is also some evidence that shiitake mushrooms' polysaccharides can help lower total cholesterol levels.

Cardiovascular Benefits

The cardiovascular benefits of shiitake mushrooms have been documented in three basic areas of research. The first of these areas is cholesterol reduction. d-Eritadenine (also called lentinacin, or lentsine, and sometimes abbreviated as DEA) is one of the most unusual naturally occurring nutrients in shiitake mushrooms that has repeatedly been shown to help lower total blood cholesterol. This nutrient is actually derived from adenine - one of the building blocks (nucleotides) in the mushroom's genetic material (DNA). The beta-glucans in shiitake mushrooms are also very likely to contribute to its cholesterol-lowering impact.

Another basic area of cardiovascular support involves the interaction between our cardiovascular system and our immune system. Recent studies have shown that shiitake mushrooms can help protect us against cardiovascular diseases (including atherosclerosis) by preventing too much immune cell binding to the lining of our blood vessels. In order for immune cells and other materials to bind onto our blood vessel linings, certain protein molecules - called adhesion molecules - must be produced and sent into action. By helping to block the adhesion molecule production process, substances in shiitake mushrooms can help protect our blood vessels. (The adhesion molecule production which is partially blocked by shiitake mushroom components includes the adhesion molecules ICAM-1, VCAM-1, and E-selectin.)

A final basic area of cardiovascular benefits involves antioxidant support. Chronic oxidative stress in our cardiovascular system (ongoing, oxygen-based damage to our blood vessel linings) is a critical factor in the development of clogged arteries (atherosclerosis) and other blood vessel problems. One of the best ways for us to reduce our risk of chronic oxidative stress is consumption of a diet rich in antioxidant nutrients. Shiitake mushrooms are a very good source of three key antioxidant minerals: manganese, selenium, and zinc. They also contain some unusual phytonutrient antioxidants. One of the best studied is ergothioneine (ET). This unique antioxidant is derived from the amino acid histidine, although it's unusual since it contains a sulfur group of molecules that are not present in histidine itself. In studies on ET and our cells' oxidative stress levels, one fascinating finding has been the special benefits of ET for cell components called mitochondria. Mitochondria use oxygen to produce energy for the cell. Heart cells have greater concentrations of mitochondria than most any other cell type in the body. For this reason, researchers believe that ET may be one of the key nutrients from shiitake mushrooms that provide us with cardiovascular support.

Anti-Cancer Benefits

Most of the research on shiitake mushrooms and cancer has been conducted on laboratory animals or on individual cells in a laboratory setting and has involved mushroom extracts rather than whole mushrooms in food form. For this reason, our understanding of the anti-cancer benefits of shiitake mushrooms as a whole, natural food is still preliminary. But based on research to date, we believe that adding shiitake mushrooms to your diet is likely to offer you anti-cancer benefits, especially with respect to prevention of prostate cancer, breast cancer, and colon cancer.

Medicinal extracts from shiitake mushrooms have been studied much more extensively than the whole food itself. In cell and laboratory animal experiments, numerous components of shiitake mushrooms have been show to help block tumor growth, sometimes by triggering programmed cell death (apoptosis) in the cancer cells. These components have been collectively referred to as "anti-tumor mycochemicals" provided by shiitake mushrooms. Researchers have speculated that more than 100 different types of compounds in shiitake mushrooms may work together to accomplish these anti-tumor results. While the unique polysaccharides in shiitake mushrooms were first thought to be its primary anti-cancer compounds, scientists are now convinced that shiitake provides many non-polysaccharide substances that have anti-tumor effects.

Other Benefits

The special combination of antioxidants found in shiitake mushrooms together with their highly flexible support for immune system function make them a natural candidate for providing us with protection from a variety of problems involving oxidative stress and immune function. This includes rheumatoid arthritis (RA), an area that has begun to interest shiitake mushroom researchers. Although research in this area is preliminary, we expect to see large-scale human studies confirming the benefits of shiitake mushrooms for prevention of RA.

Medicinal extracts from shiitake mushrooms have well-documented effects on a variety of micro-organisms, including bacteria, fungi, and viruses (including human immunodeficiency virus-1, or HIV-1). While we have yet to see large-scale human studies on whole food intake of shiitake mushrooms and decreased susceptibility to colds, flu or other problems related to unwanted activity of micro-organisms, this is a very likely area for future food research and discovery of health benefits.

Description

Shiitake mushrooms have brown, slightly convex caps that range in diameter from about two to four inches in diameter. They belong to the basidiomycete family of fungi. Until the early 1990's, they were widely known by their scientific genus-species name of Lentinus edodes. However, during the late 1980's and early 1990's this genus-species name for shiitake mushrooms was largely phased out and replaced by a new genus-species name, Lentinula edodes.

The common name for this mushroom, "shiitake," comes from the Japanese language. "Shii" in Japanese refers to wood belonging to the Pasania species of tree on which shiitake mushrooms naturally grow. "Take" simply translates as "mushroom." You may sometimes also hear shiitake mushroom being referred to as the "Black Forest mushroom," and they do indeed grow naturally in that German mountain range.

Other mushrooms with Asian roots that are also becoming more popular are reishi (Ganoderma lucidum) and maitake (Grifola frondosa). Reishi mushrooms usually have an antler or rounded, fan shape; the most popular type of reishi is red in color, although that is just one of the six colors in which they grow. Maitake mushrooms grow in a formation of clustered brownish fronds of fan-shaped petals and are commonly known as "Hen of the Woods." These types of mushrooms are available in food markets specializing in Asian foods.

History

Shiitake (as well as reishi and maitake) mushrooms have grown wild since prehistoric times. Their therapeutic value has been prized in Asian countries, where they originated, for thousands of years. They play a critical role in Asian medicinal traditions and were noted in some of the first books on herbal medicine written thousands of years ago. In the past few decades, these mushrooms have become more popular in the United States as a result of an expanding body of scientific research supporting their numerous health benefits. The U.S. is currently home to approximately 200 commercial growers of shiitake mushrooms, and nearly half of those growers use forest farming to produce shiitake mushrooms in a natural forest setting using downed hardwood trees as the cultivation medium.

Although Japan was at one time the world's largest producer of shiitake mushrooms, that distinction now goes to China, which produces over 80% of all commercially sold shiitake mushrooms. Japan, Korea and Taiwan also produce shiitake mushrooms, as does the United States. One quickly growing market for shiitake mushrooms is Brazil, which currently produces more shiitake mushrooms than any other South American country.

How to Select and Store

Shiitake mushrooms are available in many grocery stores throughout the country. If your local store does not carry fresh reishi or maitake mushrooms, investigate the Asian food stores in your area as they oftentimes carry these specialty mushrooms.

Look for mushrooms that are firm, plump and clean. Those that are wrinkled or have wet slimy spots should be avoided.

The best way to store loose shiitake mushrooms (as well as maitake or reishi mushrooms) is to keep them in the refrigerator in a loosely closed paper bag. They will keep fresh for about one week. Dried mushrooms should be stored in a tightly sealed container in either the refrigerator or freezer where they will stay fresh for six months to one year.

How to Enjoy

Tips for Preparing Shiitake Mushrooms

Mushrooms are very porous, so if they are exposed to too much water they will quickly absorb it and become soggy. Therefore, the best way to clean mushrooms without sacrificing their texture and taste is to clean them using minimal, if any, water. To do this, simply wipe them with a slightly damp paper towel or kitchen cloth. You could also use a mushroom brush, available at most kitchenware stores.

If the fresh mushrooms become dried out because of being stored for too long, soak them in water for thirty minutes.

Healthiest Way of Cooking Shiitake Mushrooms

We recommend Healthy Sautéeing shiitake mushrooms for maximum flavor and nutrition. Heat 3 TBS of broth over medium heat in a stainless steel skilled. When broth begins to steam add sliced mushrooms and Healthy Sauté for 7 minutes. It is best to stir constantly for the last 4 minutes of cooking. Toss with our Mediterranean Dressing and your favorite optional ingredients. For details see, Healthy Sauteed Shiitake Mushrooms

A Few Quick Serving Ideas

• Shiitake mushrooms are traditionally added to miso soup.
• Healthy saute mushrooms with onions and garlic. Serve as a side dish or as a topping for chicken, beef, lamb or venison.
• To give your vegetable stock an extra depth, add dried shiitake mushrooms.
• For a quick and easy Asian pasta dish, healthy saute shiitake mushrooms with snap peas and tofu. Season to taste and serve over buckwheat soba noodles (or your favorite type of pasta).

WHFoods Recipes That Feature Shiitake Mushrooms

• Poached Eggs Over Collard Greens & Shiitake Mushrooms
• 5 Spice Onion Soup
• Shiitake Mushroom Seaweed Soup
• 15-Minute Steamed Halibut with Bok Choy
• 15 Minute Stir Fried Chicken & Bok Choy
• 5-Spice Chicken in a Bowl
• Miso Stir-Fry
• Spicy Healthy Sautéed Tofu
• Spicy Vegetable Tart
• Asian Mushroom Saute
• Healthy Sautéed Shiitake Mushrooms

Safety

Shiitake Mushrooms and Purines

Shiitake mushrooms contain naturally-occurring substances called purines. Purines are commonly found in plants, animals, and humans. In some individuals who are susceptible to purine-related problems, excessive intake of these substances can cause health problems. Since purines can be broken down to form uric acid, excess accumulation of purines in the body can lead to excess accumulation of uric acid. The health condition called "gout" and the formation of kidney stones from uric acid are two examples of uric acid-related problems that can be related to excessive intake of purine-containing foods. For this reason, individuals with kidney problems or gout may want to limit or avoid intake of purine-containing foods such as shiitake mushrooms. For more on this subject, please see "What are purines and in which foods are they found?"

Nutritional Profile

Introduction to Food Rating System Chart

The following chart shows the nutrients for which this food is either an excellent, very good or good source. Next to the nutrient name you will find the following information: the amount of the nutrient that is included in the noted serving of this food; the %Daily Value (DV) that that amount represents (similar to other information presented in the website, this DV is calculated for 25-50 year old healthy woman); the nutrient density rating; and, the food's World's Healthiest Foods Rating. Underneath the chart is a table that summarizes how the ratings were devised. Read detailed information on our Food and Recipe Rating System.

Shiitake Mushrooms, raw 145.00 g 145.00 grams 49.30 calories
Nutrient	Amount	DV (%)	Nutrient Density	World's Healthiest Foods Rating
vitamin B3 (niacin)	5.62 mg	28.1	10.3	excellent
vitamin B5 (pantothenic acid)	2.17 mg	21.7	7.9	excellent
vitamin B6 (pyridoxine)	0.42 mg	21.0	7.7	excellent
vitamin B2 (riboflavin)	0.31 mg	18.2	6.7	very good
manganese	0.33 mg	16.5	6.0	very good
phosphorus	162.40 mg	16.2	5.9	very good
dietary fiber	3.62 g	14.5	5.3	very good
potassium	440.80 mg	12.6	4.6	very good
selenium	8.26 mcg	11.8	4.3	very good
copper	0.21 mg	10.5	3.8	very good
zinc	1.49 mg	9.9	3.6	very good
vitamin D	29.00 IU	7.2	2.6	good
magnesium	29.00 mg	7.2	2.6	good
protein	3.25 g	6.5	2.4	good

World's Healthiest Foods Rating	Rule
excellent	DV>=75%	OR	Density>=7.6	AND	DV>=10%
very good	DV>=50%	OR	Density>=3.4	AND	DV>=5%
good	DV>=25%	OR	Density>=1.5	AND	DV>=2.5%

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