Fermented Pepper Sauces (Tabasco)
Note: This recipe requires pulling the liquid from the peppers, so they must be fresh, fleshy and of the right state of ripeness. At Avery Island they still use the original "critique baton rouge", a red stick tinted to the exact color of the peppers to be harvested. Peppers not matching the "critique" are rejected.
Please remember - old or over-dried peppers are the key to failure. This is true for all hot sauce recipes that use fresh versus powdered chile peppers.
Ingredients:
Tabasco chile peppers
Salt
White wine vinegar
(See below for amounts of each.)
Directions:
Prepare mash. Grind peppers (any amount), seeds and all, in a medium to fine grind. Add ½ cup kosher salt per gallon of ground peppers. This ratio of mash to salt of 32:1 seems to be the best but can vary depending on the quality of your peppers. Put mash & salt mixture into a glass or crockery jar. Press the mash down and cover with saucer or other lid . Liquid will form.
Age (ferment). Allow to age at least 1 month. Longer is better … McIlhenny ages their Tabasco peppers for 3 years!
Allow fermenting until the mash stabilizes (stops fermenting). After aging is finished, place mash in a new clean and sterilized jar. Add sterilized white wine vinegar to taste and age for about another week to blend the flavors together.
"Pulling" the peppers. Run the mash through a chinoise, fine strainer, or, last resort, throw it all into a bowl lined with cheesecloth, fold the cheesecloth up into a ball and twist & squeeze until the juice is extracted. Salt to taste. Bottle the juice and keep in the refrigerator.
Monday, January 31, 2011
Sunday, January 30, 2011
Mohawk Indian Tribe History
Mohawk Indian Tribe History
Search For Your Ancestors:
Given:
Surname:
Mohawk (cognate with the Narraganset Mohowaùuck, 'they eat (animate) things,' hence 'man-eaters') The most easterly tribe of the Iroquois confederation. They called themselves Kaniengehaga, 'people of the place of the flint.'
In the federal council and in other intertribal assemblies the Mohawk sit with the tribal phratry, which is formally called the "Three Elder Brothers" and of which the other members are the Seneca and the Onondaga. Like the Oneida, the Mohawk have only 3 clans, namely, the Bear, the Wolf, and the Turtle. The tribe is represented in the federal council by 9 chiefs of the rank of roianer (see Chiefs), being 3 from every clan. These chiefships were known by specific names, which were conferred with the office. These official titles are Tekarihoken, Haienhwatha, and Satekarihwate, of the first group; Orenrehkowa, Deionhehkon, and Sharenhowanen, of the second group; and Dehennakarine, Rastawenserontha, and Shoskoharowanen, of the third group. The first two groups or clans formed an intratribal phratry, while the last, or Bear clan group, was the other phratry. The people at all times assembled by phratries, and each phratry occupied aside of the council fire opposite that occupied by the other phratry. The second title in the foregoing list has been Anglicized into Hiawatha.
From the Jesuit Relation for 1660 it is learned that the Mohawk, during a period of 60 years, had been many times both at the top and the bottom of the ladder of success; that, being insolent and warlike, they had attacked the Abnaki and their congeners at the east, the Conestoga at the south, the Hurons at the west and north, and the Algonquian tribes at the north; that at the close of the 16th century the Algonkin had so reduced them that there appeared to be none left, but that the remainder increased so rapidly that in a few years they in turn had overthrown the Algonkin. This success did not last long. The Conestoga waged war against them so vigorously for 10 years that for the second time the Mohawk were overthrown so completely that they appeared to be extinct. About this time (?1614) the Dutch arrived in their country, and, being attracted by their beaver skins, they furnished the Mohawk and their congeners with firearms, in order that the pelts might be obtained in greater abundance. The purpose of the Dutch was admirably served, but the possession of firearms by the Mohawk and their confederates rendered it easy for them to conquer their adversaries, whom they routed and filled with terror not alone by the deadly effect but even by the sound of these weapons, which hitherto had been unknown. Thenceforth the Mohawk and their confederates became formidable adversaries and were victorious most everywhere, so that by 1660 the conquests of the Iroquois confederates, although they were not numerous, extended over nearly 600 leagues of territory. The Mohawk at that time numbered not more than 500 warriors and dwelt in 4 or 5 wretched villages.
The accounts of Mohawk migrations previous to the historical period are largely conjectural. Some writers do not clearly differentiate between the Mohawk and the Huron tribes at the north and west and from their own confederates as a whole. Besides fragmentary and untrustworthy traditions little that is definite is known regarding the migratory movements of the Mohawk.
In 1603, Champlain, while at Tadousac, heard of the Mohawk and their country. On July 30, 1609, he encountered on the lake to which he gave his own name a party of nearly 200 Iroquois warriors, under 3 chiefs. In a skirmish in which he shot two of the chiefs dead and wounded the third, he defeated this party, which was most probably largely Mohawk. Dismayed by the firearms of the Frenchman, whom they now met for the first time, the Indians fled. The Iroquois of this party wore arrow-proof armor and had both stone and iron hatchets, the latter having been obtained in trade. The fact that in Capt. Hendricksen's report to the States General, Aug. 18, 1616, he says that he had "bought from the inhabitants, the Minquaes [Conestoga], 3 persons, being people belonging to this company," who were "employed in the service of the Mohawks and Machicans," giving, he says, for them, in exchange, "kettles, beads, and merchandise," shows how extensively the inland trade was carried on between the Dutch and the Mohawk. The latter were at war with the Mohegan and other New England tribes with only intermittent periods of peace. In 1623 a Mohegan fort stood opposite Castle island in the Hudson and was "built against their enemies, the Maquaes, a powerful people." In 1626 the Dutch commander of Ft Orange (Albany), and 6 of his men, joined the Mohegan in an expedition to invade the Mohawk country. They were met a league from the fort by a party of Mohawk armed only with bows and arrows, and were defeated, the Dutch commander and 3 of his men being killed, and of whom one, probably the commander, was cooked and eaten by the Mohawk. This intermittent warfare continued until the Mohegan were finally forced to withdraw from the upper waters of the Hudson. They did not however relinquish their territorial rights to their native adversaries, and so in 1630 they began to sell their lands to the Dutch. The deed to the Manor of Renssalaerwyck, which extended west of the river two days' journey, and was mainly on the F. side of the river, was dated in the year named. In 1637 Kilian Van Renssalaer bought more land on the east side. Subsequently the Mohegan became the friends and allies of the Mohawk, their former adversaries.
In 1641, Ahatsistari, a noted Huron chief, with only 50 companions, attacked and defeated 300 Iroquois, largely Mohawk, taking some prisoners. In the preceding summer he had attacked on Lake Ontario a number of large canoes manned by Iroquois, probably chiefly Mohawk, and defeated them, after sinking several canoes and killing a number of their crews.
In 1642, 11 Huron canoes were attacked on Ottawa river by, Mohawk and Oneida warriors abort 100 miles above Montreal. In the same year the Mohawk captured Father Isaac Jogues, two French companions, and some Huron allies. They took the Frenchmen to their villages, where they caused them to undergo the most cruel tortures. Jogues, by the aid of the Dutch, escaped in the following year; but in 1646 he went to the Mohawk to attempt to convert them and to confirm the peace which had been made with them. On May 16, 1646, Father Jogues went to the Mohawk as an envoy and returned to Three Rivers in July in good health. In September he again started for the Mohawk country to establish a mission there; but, owing to the prevalence of an epidemic among the Mohawk, and to the failure of their crops, they accused Father Jogues of "having concealed certain charms in a small coffer, which he had left with his host as a pledge of his return," which caused them thus to be afflicted. So upon his arrival in their village for the third time, he and his companion, a young Frenchman, were seized, stripped, and threatened with death. Father Jogues had been adopted by the Wolf clan of the Mohawk, hence this clan, with that of the Turtle, which with the Wolf formed a phratry or brotherhood, tried to save the lives of the Frenchmen. But the Bear clan, which formed a phratry by itself, and being only cousins to the others, of one of which Father Jogues was a member, had determined on his death as a sorcerer. On Oct. 17, 1646, the unfortunates were told that they would be killed, but not burned, the next day. On the evening of the 18th Father Jogues was invited to a supper in a Bear lodge. Having accepted the invitation, he went there, and while entering the lodge a man concealed behind the door struck him down with an ax. He was beheaded, his head elevated on the palisade, and his body thrown into the river. The next morning Jogues' companion suffered a similar fate. Father Jogues left an account of a Mohawk sacrifice to the god Aireskoi (i. e., Jregwěns' gwǎ', ' the Master or God of War'). While speaking of the cruelties exercised by the Mohawk toward their prisoners, and specifically toward 3 women, he said: "One of them (a thing not hitherto done) was burned all over her body, and afterwards thrown into a huge pyre." And that "at every burn which they caused, by applying lighted torches to her body, an old man, in a loud voice, exclaimed, 'Daimon, Aireskoi, we offer thee this victim, whom we burn for thee, that thou mayest be filled with her flesh and render us ever anew victorious over our enemies.' Her body was cut up, sent to the various villages, and devoured." Megapolensis (1644), a contemporary of Father Jogues, says that when the Mohawk were unfortunate in war they would kill, cut up, and roast a bear, and then make an offering of it to this war god with the accompanying prayer: "Oh, great and mighty Aireskuoni, we know that we have offended against thee, in as much as we have not killed and eaten our captive enemies-forgive us this. We promise that we will kill and eat all the captives we shall hereafter take as certainly as we have killed and now eat this bear." he adds: "Finally, they roast their prisoners dead before a slow fire for some days and then eat them up. The common people eat the arms, buttocks, and trunk, but the chiefs eat the head and the heart."
The Jesuit Relation for 1646 says that, properly speaking, the French had at that time peace with only the Mohawk, who were their near neighbors and who gave them the most trouble, and that the Mohegan (Mahingaus or Mahiuganak), who had had firm alliances with the Algonkin allies of the French, were then already conquered by the Mohawk, with whom they formed a defensive and offensive alliance; that during this year some Sokoki (Assok8ekik) murdered some Algonkin, whereupon the latter determined, under a misapprehension, to massacre some Mohawk, who were then among them and the French. But, fortunately, it was discovered from the testimony of two wounded persons, who had escaped, that the murderers spoke a language quite different from that of the Iroquois tongues, and suspicion was at once removed from the Mohawk, who then hunted freely in the immediate vicinity of the Algonkin north of the St Lawrence, where these hitherto implacable enemies frequently meet on the best of terms. At this time the Mohawk refused Sokoki ambassadors a new compact to wage war on the Algonkin.
The introduction of firearms by the Dutch among the Mohawk, who were among the first of their region to procure them, marked an important era in their history, for it enabled them and the cognate Iroquois tribes to subjugate the Delawares and Munsee, and thus to begin a career of conquest that carried their war parties to the Mississippi and to the shores of Hudson bay. The Mohawk villages were in the valley of Mohawk river, N. Y., from the vicinity of Schenectady nearly to Utica, and their territory extended north to the St Lawrence and south to the watershed of Schoharie creek and the east branch of the Susquehanna. On the east their territories adjoined those of the Mahican, who held Hudson river. Front their position on the east frontier of the Iroquois confederation the Mohawk were among the most prominent of the Iroquoian tribes in the early Indian wars and in official negotiations with the colonies, so that their name was frequently used by the tribes of New England and by the whites as a synonym for the confederation. Owing to their position they also suffered much more than their confederates in some of the Indian and French wars. Their 7 villages of 1644 were reduced to 5 in 1677. At the beginning of the Revolution the Mohawk took the side of the British, and at its conclusion the larger portion of them, under Brant and Johnson, removed to Canada, where they have since resided on lands granted to them by the British government. In 1777 the Oneida expelled the remainder of the tribe and burned their villages.
In 1650 the Mohawk had an estimated population of 5,000, which was probably more than their actual number; for 10 years later they were estimated at only 2,500. Thence forward they underwent a rapid decline, caused by their wars with the Mahican, Conestoga, and other tribes, and with the French, and also by the removal of a large part of the tribe to Caughnawaga and other mission villages. The later estimates of their population have been: 1,500 in 1677 (an alleged decrease of 3,500 in 27 years), 400 in 1736 (an alleged decrease of 1,100 in 36 years), 500 in 1741, 800 in 1765, 500 in 1778, 1,500 in 1783, and about 1,200 in 1851. These estimates are evidently little better than vague guesses. In 1884 they were on three reservations in Ontario: 965 at the Bay of Quinté near the east end of Lake Ontario, the settlement at Gibson, and the reserve of the Six Nations on Grand river. Besides these there are a few individuals scattered among the different Iroquois tribes in the United States. In 1906 the Bay of Quinté, settlement contained 1,320; there were 140 (including ''Algongnins") at Watha, the former Gibson band which was removed earlier from Oka; and the Six Nations included an indeterminate number.
The Mohawk participated in the following treaties with the United States:
Ft Stanwix, N. Y., Oct. 22, 1784, being a treaty of peace between the United States and the Six Nations and defining their boundaries; supplemented by treaty of Ft Harmar, O., Jan. 9, 1789.
Konondaigua (Canandaigua), N. Y., Nov. 11, 1794, establishing peace relations with the Six Nations and agreeing to certain reservations and boundaries.
Albany N. Y, Mar. 29, 1797, by which the United States sanctioned the cession by the Mohawk to the state of New York of all their lands therein.
Additional Mohawk Indian Resources
Mohawk Indian Villages
Mohawk Indian Chiefs and Leaders
The books presented are for their historical value only and are not the opinions of the Webmasters of the site. Sources:
Handbook of American Indians, 1906.
Handbook of American Indians, 1912, Bureau of American Ethnology, Bulletin 30, part 1 and 2.
Index of Tribes or Nations
Search For Your Ancestors:
Given:
Surname:
Mohawk (cognate with the Narraganset Mohowaùuck, 'they eat (animate) things,' hence 'man-eaters') The most easterly tribe of the Iroquois confederation. They called themselves Kaniengehaga, 'people of the place of the flint.'
In the federal council and in other intertribal assemblies the Mohawk sit with the tribal phratry, which is formally called the "Three Elder Brothers" and of which the other members are the Seneca and the Onondaga. Like the Oneida, the Mohawk have only 3 clans, namely, the Bear, the Wolf, and the Turtle. The tribe is represented in the federal council by 9 chiefs of the rank of roianer (see Chiefs), being 3 from every clan. These chiefships were known by specific names, which were conferred with the office. These official titles are Tekarihoken, Haienhwatha, and Satekarihwate, of the first group; Orenrehkowa, Deionhehkon, and Sharenhowanen, of the second group; and Dehennakarine, Rastawenserontha, and Shoskoharowanen, of the third group. The first two groups or clans formed an intratribal phratry, while the last, or Bear clan group, was the other phratry. The people at all times assembled by phratries, and each phratry occupied aside of the council fire opposite that occupied by the other phratry. The second title in the foregoing list has been Anglicized into Hiawatha.
From the Jesuit Relation for 1660 it is learned that the Mohawk, during a period of 60 years, had been many times both at the top and the bottom of the ladder of success; that, being insolent and warlike, they had attacked the Abnaki and their congeners at the east, the Conestoga at the south, the Hurons at the west and north, and the Algonquian tribes at the north; that at the close of the 16th century the Algonkin had so reduced them that there appeared to be none left, but that the remainder increased so rapidly that in a few years they in turn had overthrown the Algonkin. This success did not last long. The Conestoga waged war against them so vigorously for 10 years that for the second time the Mohawk were overthrown so completely that they appeared to be extinct. About this time (?1614) the Dutch arrived in their country, and, being attracted by their beaver skins, they furnished the Mohawk and their congeners with firearms, in order that the pelts might be obtained in greater abundance. The purpose of the Dutch was admirably served, but the possession of firearms by the Mohawk and their confederates rendered it easy for them to conquer their adversaries, whom they routed and filled with terror not alone by the deadly effect but even by the sound of these weapons, which hitherto had been unknown. Thenceforth the Mohawk and their confederates became formidable adversaries and were victorious most everywhere, so that by 1660 the conquests of the Iroquois confederates, although they were not numerous, extended over nearly 600 leagues of territory. The Mohawk at that time numbered not more than 500 warriors and dwelt in 4 or 5 wretched villages.
The accounts of Mohawk migrations previous to the historical period are largely conjectural. Some writers do not clearly differentiate between the Mohawk and the Huron tribes at the north and west and from their own confederates as a whole. Besides fragmentary and untrustworthy traditions little that is definite is known regarding the migratory movements of the Mohawk.
In 1603, Champlain, while at Tadousac, heard of the Mohawk and their country. On July 30, 1609, he encountered on the lake to which he gave his own name a party of nearly 200 Iroquois warriors, under 3 chiefs. In a skirmish in which he shot two of the chiefs dead and wounded the third, he defeated this party, which was most probably largely Mohawk. Dismayed by the firearms of the Frenchman, whom they now met for the first time, the Indians fled. The Iroquois of this party wore arrow-proof armor and had both stone and iron hatchets, the latter having been obtained in trade. The fact that in Capt. Hendricksen's report to the States General, Aug. 18, 1616, he says that he had "bought from the inhabitants, the Minquaes [Conestoga], 3 persons, being people belonging to this company," who were "employed in the service of the Mohawks and Machicans," giving, he says, for them, in exchange, "kettles, beads, and merchandise," shows how extensively the inland trade was carried on between the Dutch and the Mohawk. The latter were at war with the Mohegan and other New England tribes with only intermittent periods of peace. In 1623 a Mohegan fort stood opposite Castle island in the Hudson and was "built against their enemies, the Maquaes, a powerful people." In 1626 the Dutch commander of Ft Orange (Albany), and 6 of his men, joined the Mohegan in an expedition to invade the Mohawk country. They were met a league from the fort by a party of Mohawk armed only with bows and arrows, and were defeated, the Dutch commander and 3 of his men being killed, and of whom one, probably the commander, was cooked and eaten by the Mohawk. This intermittent warfare continued until the Mohegan were finally forced to withdraw from the upper waters of the Hudson. They did not however relinquish their territorial rights to their native adversaries, and so in 1630 they began to sell their lands to the Dutch. The deed to the Manor of Renssalaerwyck, which extended west of the river two days' journey, and was mainly on the F. side of the river, was dated in the year named. In 1637 Kilian Van Renssalaer bought more land on the east side. Subsequently the Mohegan became the friends and allies of the Mohawk, their former adversaries.
In 1641, Ahatsistari, a noted Huron chief, with only 50 companions, attacked and defeated 300 Iroquois, largely Mohawk, taking some prisoners. In the preceding summer he had attacked on Lake Ontario a number of large canoes manned by Iroquois, probably chiefly Mohawk, and defeated them, after sinking several canoes and killing a number of their crews.
In 1642, 11 Huron canoes were attacked on Ottawa river by, Mohawk and Oneida warriors abort 100 miles above Montreal. In the same year the Mohawk captured Father Isaac Jogues, two French companions, and some Huron allies. They took the Frenchmen to their villages, where they caused them to undergo the most cruel tortures. Jogues, by the aid of the Dutch, escaped in the following year; but in 1646 he went to the Mohawk to attempt to convert them and to confirm the peace which had been made with them. On May 16, 1646, Father Jogues went to the Mohawk as an envoy and returned to Three Rivers in July in good health. In September he again started for the Mohawk country to establish a mission there; but, owing to the prevalence of an epidemic among the Mohawk, and to the failure of their crops, they accused Father Jogues of "having concealed certain charms in a small coffer, which he had left with his host as a pledge of his return," which caused them thus to be afflicted. So upon his arrival in their village for the third time, he and his companion, a young Frenchman, were seized, stripped, and threatened with death. Father Jogues had been adopted by the Wolf clan of the Mohawk, hence this clan, with that of the Turtle, which with the Wolf formed a phratry or brotherhood, tried to save the lives of the Frenchmen. But the Bear clan, which formed a phratry by itself, and being only cousins to the others, of one of which Father Jogues was a member, had determined on his death as a sorcerer. On Oct. 17, 1646, the unfortunates were told that they would be killed, but not burned, the next day. On the evening of the 18th Father Jogues was invited to a supper in a Bear lodge. Having accepted the invitation, he went there, and while entering the lodge a man concealed behind the door struck him down with an ax. He was beheaded, his head elevated on the palisade, and his body thrown into the river. The next morning Jogues' companion suffered a similar fate. Father Jogues left an account of a Mohawk sacrifice to the god Aireskoi (i. e., Jregwěns' gwǎ', ' the Master or God of War'). While speaking of the cruelties exercised by the Mohawk toward their prisoners, and specifically toward 3 women, he said: "One of them (a thing not hitherto done) was burned all over her body, and afterwards thrown into a huge pyre." And that "at every burn which they caused, by applying lighted torches to her body, an old man, in a loud voice, exclaimed, 'Daimon, Aireskoi, we offer thee this victim, whom we burn for thee, that thou mayest be filled with her flesh and render us ever anew victorious over our enemies.' Her body was cut up, sent to the various villages, and devoured." Megapolensis (1644), a contemporary of Father Jogues, says that when the Mohawk were unfortunate in war they would kill, cut up, and roast a bear, and then make an offering of it to this war god with the accompanying prayer: "Oh, great and mighty Aireskuoni, we know that we have offended against thee, in as much as we have not killed and eaten our captive enemies-forgive us this. We promise that we will kill and eat all the captives we shall hereafter take as certainly as we have killed and now eat this bear." he adds: "Finally, they roast their prisoners dead before a slow fire for some days and then eat them up. The common people eat the arms, buttocks, and trunk, but the chiefs eat the head and the heart."
The Jesuit Relation for 1646 says that, properly speaking, the French had at that time peace with only the Mohawk, who were their near neighbors and who gave them the most trouble, and that the Mohegan (Mahingaus or Mahiuganak), who had had firm alliances with the Algonkin allies of the French, were then already conquered by the Mohawk, with whom they formed a defensive and offensive alliance; that during this year some Sokoki (Assok8ekik) murdered some Algonkin, whereupon the latter determined, under a misapprehension, to massacre some Mohawk, who were then among them and the French. But, fortunately, it was discovered from the testimony of two wounded persons, who had escaped, that the murderers spoke a language quite different from that of the Iroquois tongues, and suspicion was at once removed from the Mohawk, who then hunted freely in the immediate vicinity of the Algonkin north of the St Lawrence, where these hitherto implacable enemies frequently meet on the best of terms. At this time the Mohawk refused Sokoki ambassadors a new compact to wage war on the Algonkin.
The introduction of firearms by the Dutch among the Mohawk, who were among the first of their region to procure them, marked an important era in their history, for it enabled them and the cognate Iroquois tribes to subjugate the Delawares and Munsee, and thus to begin a career of conquest that carried their war parties to the Mississippi and to the shores of Hudson bay. The Mohawk villages were in the valley of Mohawk river, N. Y., from the vicinity of Schenectady nearly to Utica, and their territory extended north to the St Lawrence and south to the watershed of Schoharie creek and the east branch of the Susquehanna. On the east their territories adjoined those of the Mahican, who held Hudson river. Front their position on the east frontier of the Iroquois confederation the Mohawk were among the most prominent of the Iroquoian tribes in the early Indian wars and in official negotiations with the colonies, so that their name was frequently used by the tribes of New England and by the whites as a synonym for the confederation. Owing to their position they also suffered much more than their confederates in some of the Indian and French wars. Their 7 villages of 1644 were reduced to 5 in 1677. At the beginning of the Revolution the Mohawk took the side of the British, and at its conclusion the larger portion of them, under Brant and Johnson, removed to Canada, where they have since resided on lands granted to them by the British government. In 1777 the Oneida expelled the remainder of the tribe and burned their villages.
In 1650 the Mohawk had an estimated population of 5,000, which was probably more than their actual number; for 10 years later they were estimated at only 2,500. Thence forward they underwent a rapid decline, caused by their wars with the Mahican, Conestoga, and other tribes, and with the French, and also by the removal of a large part of the tribe to Caughnawaga and other mission villages. The later estimates of their population have been: 1,500 in 1677 (an alleged decrease of 3,500 in 27 years), 400 in 1736 (an alleged decrease of 1,100 in 36 years), 500 in 1741, 800 in 1765, 500 in 1778, 1,500 in 1783, and about 1,200 in 1851. These estimates are evidently little better than vague guesses. In 1884 they were on three reservations in Ontario: 965 at the Bay of Quinté near the east end of Lake Ontario, the settlement at Gibson, and the reserve of the Six Nations on Grand river. Besides these there are a few individuals scattered among the different Iroquois tribes in the United States. In 1906 the Bay of Quinté, settlement contained 1,320; there were 140 (including ''Algongnins") at Watha, the former Gibson band which was removed earlier from Oka; and the Six Nations included an indeterminate number.
The Mohawk participated in the following treaties with the United States:
Ft Stanwix, N. Y., Oct. 22, 1784, being a treaty of peace between the United States and the Six Nations and defining their boundaries; supplemented by treaty of Ft Harmar, O., Jan. 9, 1789.
Konondaigua (Canandaigua), N. Y., Nov. 11, 1794, establishing peace relations with the Six Nations and agreeing to certain reservations and boundaries.
Albany N. Y, Mar. 29, 1797, by which the United States sanctioned the cession by the Mohawk to the state of New York of all their lands therein.
Additional Mohawk Indian Resources
Mohawk Indian Villages
Mohawk Indian Chiefs and Leaders
The books presented are for their historical value only and are not the opinions of the Webmasters of the site. Sources:
Handbook of American Indians, 1906.
Handbook of American Indians, 1912, Bureau of American Ethnology, Bulletin 30, part 1 and 2.
Index of Tribes or Nations
Saturday, January 29, 2011
Super Bowl 2011: The World' Biggest Sporting Event
Super Bowl 2011: The World' Biggest Sporting Event For The Football Noob
By Marcus Chin (Correspondent) on January 29, 2011 387
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The Vince Lombardi Trophy awarded to the Super Bowl champion
For NFL Fans
Super Bowl XLV Preview
Senior Bowl Preview
2011 NFL Mock Draft
PhotosSo, the Super Bowl 2011. What does this actually pertain to? If you are a complete newbie in the world of the National Football League - such as a little bit of googling will get you to know as the hosting sporting corporation of what is dubbed by most fanatics in America as the greatest sporting event int he world - this article serves to be something of an idiot's guide to the Super Bowl 2011. If you know nothing at all about football, to say nothing about the Super Bowl, then this is the right read for you. If nothing else, only because the present writer is just a newbie as the reader.
What actually is the Super Bowl? Well, as a short bit of research around the internet would reveal, the Super Bowl first began in 1967, as the peaceful culmination in a rivalry between the two major leagues in football, the American Football League (AFL) and the National Football League (NFL). A rivalry, of course, not within the sport, but over the management of football in America - two leagues seemed two too many. The Super Bowl was formed - named after a child's toy, it is apocryphally told - as a merger between the two leagues, in providing an avenue for real rivalry between them.
Basically, the Super Bowl has been held since 1967 every year, to determine the football champion for the year before. The NFL and AFL hold semifinal playoffs for berths in the final, the Super Bowl. But the final, ironically, in determining the champion for the season, is played early in the year after - something probably logical in that football sense, I suppose. So we dont actually know the champion for a certain year, in that certain year. Thus, this year's 2011 game will determine the football champion for 2010.
Of course it is Super for that very reason enumerated, that the AFL champion and NFL champion clash for the match of America's top two teams. So who are the top two teams of 2011? On the AFL side we have the Pittsburgh Steelers, and the NFL the Green Bay Packers. Two teams, no doubt, as resonant as perhaps Roger Federer or Rafael Nadal to the tennis fan, and probably as big. This year marks not the first time either team has played, of course, with the Steelers having won the most number of Super Bowls ever, at a 6-1 record, while the Green Bay Packers had won the first two Super Bowls ever played. So, as far as some cursory reading goes, it seems that we have this year the clash of two of the greatest teams ever to have played at AFL and NFL level.
What else would the football idiot need to know before the Super Bowl begins? Well, the venue. This year we find it in Texas, at the Cowboys Stadium, an aptly named stadium for the sort of wild football we are likely to witness. Just going from the team names, of course, because the present writer would not even pretend to be able to expertly analyse the team players Super Bowl. The Steelers and the Packers just sounds something out of a family feud out west. For some statistical perspective, however, it may be interesting to note that the Packers have lost their last encounter against the Stellers, by the tight sounding score of 37-36. Which makes, them, apparently the favourites, according to the bookmarkers.
So the football idiot should know something about the history of the Super Bowl, and the two contesting teams, just for any random, remotely pretentious conversation one might find oneself in at the stadium itself, or among some football-crazy friends. But when will it be on, precisely, just so such a conversation might happen at the right time? Well, the 6th of February, just over a week, in fact, and a de facto national holiday, for those who have always wondered why the streets were always so quiet on the first February sundays. There seems something intrinsically American about 'Super'; so would the tennis fan, of course, know about the US Open's 'Super Saturday', when the men's semifinals and womens' final are played on the same day.
But of course, we deal in the Super Bowl not with super matches, but with the one, seemingly supra-super Bowl. Whatever one should think about the name, it strikes the present writer, a total football noob, as something not unakin to a comic of Asterix, who goes on his grand, transcendental quest for the.....Bowl. Perhaps this is what people mean when they say the Super Bowl is the world's greatest sporting event - its intrinsically fun and games, and while most likely anything but, still at heart simply an expression of that human search for frivolity and distraction.
Of course, the only people not distracted next Sunday will likely be the teams themselves. For the football idiot who cannot appreciate the sport like the fanatics, this may be hardly perceptible - but at the end it will probably be something trans-football, and universally human, which all spectators will appreciate: the Contest.
By Marcus Chin (Correspondent) on January 29, 2011 387
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The Vince Lombardi Trophy awarded to the Super Bowl champion
For NFL Fans
Super Bowl XLV Preview
Senior Bowl Preview
2011 NFL Mock Draft
PhotosSo, the Super Bowl 2011. What does this actually pertain to? If you are a complete newbie in the world of the National Football League - such as a little bit of googling will get you to know as the hosting sporting corporation of what is dubbed by most fanatics in America as the greatest sporting event int he world - this article serves to be something of an idiot's guide to the Super Bowl 2011. If you know nothing at all about football, to say nothing about the Super Bowl, then this is the right read for you. If nothing else, only because the present writer is just a newbie as the reader.
What actually is the Super Bowl? Well, as a short bit of research around the internet would reveal, the Super Bowl first began in 1967, as the peaceful culmination in a rivalry between the two major leagues in football, the American Football League (AFL) and the National Football League (NFL). A rivalry, of course, not within the sport, but over the management of football in America - two leagues seemed two too many. The Super Bowl was formed - named after a child's toy, it is apocryphally told - as a merger between the two leagues, in providing an avenue for real rivalry between them.
Basically, the Super Bowl has been held since 1967 every year, to determine the football champion for the year before. The NFL and AFL hold semifinal playoffs for berths in the final, the Super Bowl. But the final, ironically, in determining the champion for the season, is played early in the year after - something probably logical in that football sense, I suppose. So we dont actually know the champion for a certain year, in that certain year. Thus, this year's 2011 game will determine the football champion for 2010.
Of course it is Super for that very reason enumerated, that the AFL champion and NFL champion clash for the match of America's top two teams. So who are the top two teams of 2011? On the AFL side we have the Pittsburgh Steelers, and the NFL the Green Bay Packers. Two teams, no doubt, as resonant as perhaps Roger Federer or Rafael Nadal to the tennis fan, and probably as big. This year marks not the first time either team has played, of course, with the Steelers having won the most number of Super Bowls ever, at a 6-1 record, while the Green Bay Packers had won the first two Super Bowls ever played. So, as far as some cursory reading goes, it seems that we have this year the clash of two of the greatest teams ever to have played at AFL and NFL level.
What else would the football idiot need to know before the Super Bowl begins? Well, the venue. This year we find it in Texas, at the Cowboys Stadium, an aptly named stadium for the sort of wild football we are likely to witness. Just going from the team names, of course, because the present writer would not even pretend to be able to expertly analyse the team players Super Bowl. The Steelers and the Packers just sounds something out of a family feud out west. For some statistical perspective, however, it may be interesting to note that the Packers have lost their last encounter against the Stellers, by the tight sounding score of 37-36. Which makes, them, apparently the favourites, according to the bookmarkers.
So the football idiot should know something about the history of the Super Bowl, and the two contesting teams, just for any random, remotely pretentious conversation one might find oneself in at the stadium itself, or among some football-crazy friends. But when will it be on, precisely, just so such a conversation might happen at the right time? Well, the 6th of February, just over a week, in fact, and a de facto national holiday, for those who have always wondered why the streets were always so quiet on the first February sundays. There seems something intrinsically American about 'Super'; so would the tennis fan, of course, know about the US Open's 'Super Saturday', when the men's semifinals and womens' final are played on the same day.
But of course, we deal in the Super Bowl not with super matches, but with the one, seemingly supra-super Bowl. Whatever one should think about the name, it strikes the present writer, a total football noob, as something not unakin to a comic of Asterix, who goes on his grand, transcendental quest for the.....Bowl. Perhaps this is what people mean when they say the Super Bowl is the world's greatest sporting event - its intrinsically fun and games, and while most likely anything but, still at heart simply an expression of that human search for frivolity and distraction.
Of course, the only people not distracted next Sunday will likely be the teams themselves. For the football idiot who cannot appreciate the sport like the fanatics, this may be hardly perceptible - but at the end it will probably be something trans-football, and universally human, which all spectators will appreciate: the Contest.
Friday, January 28, 2011
SUPERDUPER CHILI
Superduper Chili
This chile is not too hot and has great flavor. One of the tasters said without beans it's great for chili dogs. It made enough for about 8 hungry people.
3 pounds New York steak, cut into small pieces
1 pound ground chuck (15%)
1 Link Linguisa sausage, small dice
2 medium white onion,small dice
2 Lg cans Kidney beans (I like lots of beans)
1 Lg can Whole tomatoes (Progresso w/Basil)
2 sm cans diced tomatos
8 Cloves garlic, minced
3 Tablespoons Ground Coriander
2 Tablespoons Mexican Oregano
1 1/2 Tablespoon Ground Cumin
1 Tbs Sweet Paprika
1/8 tsp ground cinnamon
2 TBS Kosher Salt
1/4 tsp ground black pepper
1 TBS Brown Sugar
1 TBS Semisweet chocolate
1 Chipotle chile, dried, left whole
1 tsp Ancho Chile, powder (dump at last hr)
1 tsp New Mex chile powder (dump at last hr)
Chile base:
2 ounces dried Ancho chile
1 ounce dried New Mexican chile
1 dried chipotle
4 cups water (approx)
Chile Base:
Remove stems and seeds from chiles (reserve ancho seeds if desired)*. Lightly toast in skillet. Add chiles to blender with water. Mix till well blended. Add water as necessary to keep it going.
Chili:
In a large heavy pot, over med-high heat, Cook beef in batches and reserve on side. Add sausage and cook for one minute over med-high heat. Add onion and cook for a few minutes. Add garlic and cook for 1 min. Add meat back to the pot and add rest of ingredients (minus the beans) Cook over med-low heat and simmer for a few hours.
An hour before serving, add rinsed beans and rest of cumin, oregano. Taste for seasoning (I added the two chile powders here) and simmer for one hour. This makes a pretty thick chili and may need to be thinned out. I used beef broth made from the steak bones and some vegies.
This recipe is the property of PepperFool.com
This chile is not too hot and has great flavor. One of the tasters said without beans it's great for chili dogs. It made enough for about 8 hungry people.
3 pounds New York steak, cut into small pieces
1 pound ground chuck (15%)
1 Link Linguisa sausage, small dice
2 medium white onion,small dice
2 Lg cans Kidney beans (I like lots of beans)
1 Lg can Whole tomatoes (Progresso w/Basil)
2 sm cans diced tomatos
8 Cloves garlic, minced
3 Tablespoons Ground Coriander
2 Tablespoons Mexican Oregano
1 1/2 Tablespoon Ground Cumin
1 Tbs Sweet Paprika
1/8 tsp ground cinnamon
2 TBS Kosher Salt
1/4 tsp ground black pepper
1 TBS Brown Sugar
1 TBS Semisweet chocolate
1 Chipotle chile, dried, left whole
1 tsp Ancho Chile, powder (dump at last hr)
1 tsp New Mex chile powder (dump at last hr)
Chile base:
2 ounces dried Ancho chile
1 ounce dried New Mexican chile
1 dried chipotle
4 cups water (approx)
Chile Base:
Remove stems and seeds from chiles (reserve ancho seeds if desired)*. Lightly toast in skillet. Add chiles to blender with water. Mix till well blended. Add water as necessary to keep it going.
Chili:
In a large heavy pot, over med-high heat, Cook beef in batches and reserve on side. Add sausage and cook for one minute over med-high heat. Add onion and cook for a few minutes. Add garlic and cook for 1 min. Add meat back to the pot and add rest of ingredients (minus the beans) Cook over med-low heat and simmer for a few hours.
An hour before serving, add rinsed beans and rest of cumin, oregano. Taste for seasoning (I added the two chile powders here) and simmer for one hour. This makes a pretty thick chili and may need to be thinned out. I used beef broth made from the steak bones and some vegies.
This recipe is the property of PepperFool.com
Tuesday, January 25, 2011
Chicken With Grilled Pepper And Basil Salad
Chicken With Grilled Pepper And Basil Salad
Tuesday 25th January 2011 - 13:27:52
Serves: 4
Preparation time: 30 minutes
Cooking time: 22-25 minutes
Per portion:
Fat 13.2g (of which saturates 2.2g)
Cals 330 cals
Carbs 11.5g (of which sugar 5.3g)
Ingredients:
2 red peppers
2 yellow peppers
4 chicken breast fillets, approx 120g each
2 tsp olive oil
Comment on this Article
salt and pepper
1 tsp paprika
small bunch basil, leaves only
Dressing:
2 tbsp extra virgin olive oil
2 shallots, finely chopped
2 cloves garlic, finely chopped
2 tbsp red wine vinegar
2 tbsp granular Canderel
Method:
Heat the grill to hot, place a piece of foil under the rack to catch the juices which can burn.
Halve the peppers and remove the seeds, place cut side down on the rack and grill on high heat, 10-15 minutes or until charred and blistered.
Transfer to a plastic bag and cool for 10 minutes.
Remove the skins from the peppers and cut into thick strips place in a bowl.
To make the dressing, warm the olive oil in a small pan, add the shallots and cook for 1-2 minutes to soften a little. Add the garlic and cook for about 30 seconds.
Stir in the vinegar and sweetner, then remove from the heat, stir together and season. Pour the warm dressing over the peppers and toss together, leave the salad to cool then add the basil leaves.
Place each chicken breast between cling film and batten with a rolling pin or meat tenderiser (on the flat side) until of an even thickness.
Brush with oil and season with salt, pepper and a dusting of paprika. Heat a griddle pan and cook the chicken for 3-4 minutes over a medium high heat on each side.
When cooked, lift onto plates and serve with the pepper salad, spooning some of the dressing over the chicken.
Readers' Comments
Tuesday 25th January 2011 - 13:27:52
Serves: 4
Preparation time: 30 minutes
Cooking time: 22-25 minutes
Per portion:
Fat 13.2g (of which saturates 2.2g)
Cals 330 cals
Carbs 11.5g (of which sugar 5.3g)
Ingredients:
2 red peppers
2 yellow peppers
4 chicken breast fillets, approx 120g each
2 tsp olive oil
Comment on this Article
salt and pepper
1 tsp paprika
small bunch basil, leaves only
Dressing:
2 tbsp extra virgin olive oil
2 shallots, finely chopped
2 cloves garlic, finely chopped
2 tbsp red wine vinegar
2 tbsp granular Canderel
Method:
Heat the grill to hot, place a piece of foil under the rack to catch the juices which can burn.
Halve the peppers and remove the seeds, place cut side down on the rack and grill on high heat, 10-15 minutes or until charred and blistered.
Transfer to a plastic bag and cool for 10 minutes.
Remove the skins from the peppers and cut into thick strips place in a bowl.
To make the dressing, warm the olive oil in a small pan, add the shallots and cook for 1-2 minutes to soften a little. Add the garlic and cook for about 30 seconds.
Stir in the vinegar and sweetner, then remove from the heat, stir together and season. Pour the warm dressing over the peppers and toss together, leave the salad to cool then add the basil leaves.
Place each chicken breast between cling film and batten with a rolling pin or meat tenderiser (on the flat side) until of an even thickness.
Brush with oil and season with salt, pepper and a dusting of paprika. Heat a griddle pan and cook the chicken for 3-4 minutes over a medium high heat on each side.
When cooked, lift onto plates and serve with the pepper salad, spooning some of the dressing over the chicken.
Readers' Comments
Monday, January 24, 2011
Cin Chili Enchiladas Recipe
Cin Chili Mix (2.75 OZ. / 78 g): Featured on Good Morning America... this stuff is great. Makes a pot of chili in minutes. Ingredients: Chili Powders, Onion, Garlic, Salt, Cumin, Silcon Dioxide, and Monosodium Glutamate. Brand: Cin Chili Spices Manufacturer: Cin Chili Check out my other items!
Cin Chili Enchiladas
• 1 package Cin Chili Mix
• Flour or corn tortillas
• Shredded cheese
• Enchilada sauce or picante sauce
Prepare the Cin Chili as per the directions on the package.
Fill 8 tortillas with Cin Chili and roll up.
Place seam side down in a 7″ x 11″ casserole dish.
Cover with Cin Chili.
Layer over the top with shredded cheese of your choice. (Nacho blend, Velvetta, mild cheddar)
Bake in the oven for 30 minutes at 350 degrees.
When serving, cover with enchilada sauce or picante sauce. Be sure to add me to your favorites list!
Cin Chili Enchiladas
• 1 package Cin Chili Mix
• Flour or corn tortillas
• Shredded cheese
• Enchilada sauce or picante sauce
Prepare the Cin Chili as per the directions on the package.
Fill 8 tortillas with Cin Chili and roll up.
Place seam side down in a 7″ x 11″ casserole dish.
Cover with Cin Chili.
Layer over the top with shredded cheese of your choice. (Nacho blend, Velvetta, mild cheddar)
Bake in the oven for 30 minutes at 350 degrees.
When serving, cover with enchilada sauce or picante sauce. Be sure to add me to your favorites list!
BEST MARINARA SAUCE YET
Best Marinara Sauce Yet
By: Jackie
"This is a very easy homemade red sauce, and the only one my 5 year old daughter will eat! Serve with your favorite pasta."
Prep Time:
15 Min
Cook Time:
30 Min
Ready In:
45 Min
Servings (Help)
US Metric Calculate
Original Recipe Yield 4 cups
Ingredients
2 (14.5 ounce) cans stewed tomatoes
1 (6 ounce) can tomato paste
4 tablespoons chopped fresh parsley
1 clove garlic, minced
1 teaspoon dried oregano
1 teaspoon salt
1/4 teaspoon ground black pepper
6 tablespoons olive oil
1/3 cup finely diced onion
1/2 cup white wine
Directions
In a food processor place Italian tomatoes, tomato paste, chopped parsley, minced garlic, oregano, salt, and pepper. Blend until smooth.
In a large skillet over medium heat saute the finely chopped onion in olive oil for 2 minutes. Add the blended tomato sauce and white wine.
Simmer for 30 minutes, stirring occasionally.
By: Jackie
"This is a very easy homemade red sauce, and the only one my 5 year old daughter will eat! Serve with your favorite pasta."
Prep Time:
15 Min
Cook Time:
30 Min
Ready In:
45 Min
Servings (Help)
US Metric Calculate
Original Recipe Yield 4 cups
Ingredients
2 (14.5 ounce) cans stewed tomatoes
1 (6 ounce) can tomato paste
4 tablespoons chopped fresh parsley
1 clove garlic, minced
1 teaspoon dried oregano
1 teaspoon salt
1/4 teaspoon ground black pepper
6 tablespoons olive oil
1/3 cup finely diced onion
1/2 cup white wine
Directions
In a food processor place Italian tomatoes, tomato paste, chopped parsley, minced garlic, oregano, salt, and pepper. Blend until smooth.
In a large skillet over medium heat saute the finely chopped onion in olive oil for 2 minutes. Add the blended tomato sauce and white wine.
Simmer for 30 minutes, stirring occasionally.
Saturday, January 22, 2011
HOME MADE CHILI SAUCE
HOMEMADE CHILI SAUCE
Read more about it at www.cooks.com/rec/view/0,1715,149185-254196,00.html
Content Copyright © 2011 Cooks.com - All rights reserved.
1 peck tomatoes
9 green peppers PLUSE 9 HOT PEPPERS OF YOUR CHOICE
6 med. size onions
3 c. sugar
3/4 c. salt
1 doz. med. red peppers
1 qt. vinegar
3 tsp. cloves, ground
3 tsp. cinnamon
2 tsp. nutmeg
2 tsp. ginger
Chop all ingredients in pieces and mix well. Bring to a boil and continue to keep at a low boil for 3 to 4 hours until thickened and cooked thoroughly, can or freeze or can in jars like jelly.
Read more about it at www.cooks.com/rec/view/0,1715,149185-254196,00.html
Content Copyright © 2011 Cooks.com - All rights reserved.
1 peck tomatoes
9 green peppers PLUSE 9 HOT PEPPERS OF YOUR CHOICE
6 med. size onions
3 c. sugar
3/4 c. salt
1 doz. med. red peppers
1 qt. vinegar
3 tsp. cloves, ground
3 tsp. cinnamon
2 tsp. nutmeg
2 tsp. ginger
Chop all ingredients in pieces and mix well. Bring to a boil and continue to keep at a low boil for 3 to 4 hours until thickened and cooked thoroughly, can or freeze or can in jars like jelly.
Friday, January 21, 2011
Thursday, January 20, 2011
Tuesday, January 18, 2011
CHILI PEPPER HISTORY
Chili peppers have been a part of the human diet in the Americas since at least 7500 BC. There is archaeological evidence at sites located in southwestern Ecuador that chili peppers were domesticated more than 6000 years ago,[2][3] and is one of the first cultivated crops in the Central and South Americas[4] that is self-pollinating.
Christopher Columbus was one of the first Europeans to encounter them (in the Caribbean), and called them "peppers" because they, like black and white pepper of the Piper genus known in Europe, have a spicy hot taste unlike other foodstuffs. Upon their introduction into Europe chilis were grown as botanical curiosities in the gardens of Spanish and Portuguese monasteries. But the monks experimented with the chilis' culinary potential and discovered that their pungency offered a substitute for black peppercorns, which at the time were so costly that they were used as legal currency in some countries.[5]
Chilies were cultivated around the globe after Columbus.[6][7] Diego Álvarez Chanca, a physician on Columbus' second voyage to the West Indies in 1493, brought the first chili peppers to Spain, and first wrote about their medicinal effects in 1494.
From Mexico, at the time the Spanish colony that controlled commerce with Asia, chili peppers spread rapidly into the Philippines and then to India, China, Korea and Japan. They were incorporated into the local cuisines.
An alternate account for the spread of chili peppers is that the Portuguese got the pepper from Spain, and cultivated it in India.[8] The chili pepper figures heavily in the cuisine of the Goan region of India, which was the site of a Portuguese colony (e.g., vindaloo, an Indian interpretation of a Portuguese dish). Chili peppers journeyed from India, through Central Asia and Turkey, to Hungary, where it became the national spice in the form of paprika.
Chili is by far the most important fruit in Bhutan. Local markets are never without chili, always teemed with different colors and sizes, in fresh and dried form. Bhutanese call this crop ema (in Dzongkha) or solo (in Sharchop). Chili is a staple fruit in Bhutan; the famous ema datsi recipe is entirely made of chili mixed with local cheese. Chili is also an important ingredient in almost all curries and food recipes.
[edit] Species and cultivars
Cayenne chili pepperSee also: List of capsicum cultivars
The common species of chili peppers are:
Capsicum annuum, which includes many common varieties such as bell peppers, wax, cayenne, jalapeños, and the chiltepin
Capsicum frutescens, which includes the chiles de árbol, malagueta, tabasco and Thai peppers
Capsicum chinense, which includes the hottest peppers such as the naga, habanero, Datil and Scotch bonnet
Capsicum pubescens, which includes the South American rocoto peppers
Capsicum baccatum, which includes the South American aji peppers
Assorted bell pepper fruits from MexicoThough there are only a few commonly used species, there are many cultivars and methods of preparing chili peppers that have different names for culinary use. Green and red bell peppers, for example, are the same cultivar of C. annuum, immature peppers being green. In the same species are the jalapeño, the poblano (which when dried is referred to as ancho), New Mexico (which is also known as chile colorado), Anaheim, serrano, and other cultivars.
Peppers are commonly broken down into three groupings: bell peppers, sweet peppers, and hot peppers. Most popular pepper varieties are seen as falling into one of these categories or as a cross between them.
[edit] Intensity
A display of hot peppers and a board explaining the Scoville scale at a Houston, Texas grocery storeThe substances that give chili peppers their intensity when ingested or applied topically are capsaicin (8-methyl-N-vanillyl-6-nonenamide) and several related chemicals, collectively called capsaicinoids.[9][10] Capsaicin is the primary ingredient in the pepper spray used as an irritant weapon.
When consumed, capsaicinoids bind with pain receptors in the mouth and throat that are responsible for sensing heat. Once activated by the capsaicinoids, these receptors send a message to the brain that the person has consumed something hot. The brain responds to the burning sensation by raising the heart rate, increasing perspiration and release of endorphins. A 2008 study[11] reports that capsaicin alters how the body's cells use energy produced by hydrolysis of ATP. In the normal hydrolysis the SERCA protein uses this energy to move calcium ions into the sarcoplasmic reticulum. When capsaicin is present, it alters the conformation of the SERCA, and thus reduces the ion movement; as a result the ATP energy (which would have been used to pump the ions) is instead released as heat.[12]
The "heat" of chili peppers is measured in Scoville heat units (SHU), which is a measure of how much a chili extract must be diluted in sugar syrup before its heat becomes undetectable to a panel of tasters.[13] Bell peppers rank at 0 SHU, New Mexico green chilis at about 1,500 SHU, jalapeños at 2,500–5,000 SHU, and habaneros at 300,000 SHU. The record for the hottest chili pepper was assigned by Guinness World Records to the naga jolokia (from northeastern India), measuring around 1,000,000 SHU. However, there is now a newly bred pepper called the Naga Viper pepper, which rates at 1,359,000 SHU. Pure capsaicin, which is a hydrophobic, colorless, odorless, and crystalline-to-waxy solid at room temperature, measures 16,000,000 SHU.
[edit] Uses
Christopher Columbus was one of the first Europeans to encounter them (in the Caribbean), and called them "peppers" because they, like black and white pepper of the Piper genus known in Europe, have a spicy hot taste unlike other foodstuffs. Upon their introduction into Europe chilis were grown as botanical curiosities in the gardens of Spanish and Portuguese monasteries. But the monks experimented with the chilis' culinary potential and discovered that their pungency offered a substitute for black peppercorns, which at the time were so costly that they were used as legal currency in some countries.[5]
Chilies were cultivated around the globe after Columbus.[6][7] Diego Álvarez Chanca, a physician on Columbus' second voyage to the West Indies in 1493, brought the first chili peppers to Spain, and first wrote about their medicinal effects in 1494.
From Mexico, at the time the Spanish colony that controlled commerce with Asia, chili peppers spread rapidly into the Philippines and then to India, China, Korea and Japan. They were incorporated into the local cuisines.
An alternate account for the spread of chili peppers is that the Portuguese got the pepper from Spain, and cultivated it in India.[8] The chili pepper figures heavily in the cuisine of the Goan region of India, which was the site of a Portuguese colony (e.g., vindaloo, an Indian interpretation of a Portuguese dish). Chili peppers journeyed from India, through Central Asia and Turkey, to Hungary, where it became the national spice in the form of paprika.
Chili is by far the most important fruit in Bhutan. Local markets are never without chili, always teemed with different colors and sizes, in fresh and dried form. Bhutanese call this crop ema (in Dzongkha) or solo (in Sharchop). Chili is a staple fruit in Bhutan; the famous ema datsi recipe is entirely made of chili mixed with local cheese. Chili is also an important ingredient in almost all curries and food recipes.
[edit] Species and cultivars
Cayenne chili pepperSee also: List of capsicum cultivars
The common species of chili peppers are:
Capsicum annuum, which includes many common varieties such as bell peppers, wax, cayenne, jalapeños, and the chiltepin
Capsicum frutescens, which includes the chiles de árbol, malagueta, tabasco and Thai peppers
Capsicum chinense, which includes the hottest peppers such as the naga, habanero, Datil and Scotch bonnet
Capsicum pubescens, which includes the South American rocoto peppers
Capsicum baccatum, which includes the South American aji peppers
Assorted bell pepper fruits from MexicoThough there are only a few commonly used species, there are many cultivars and methods of preparing chili peppers that have different names for culinary use. Green and red bell peppers, for example, are the same cultivar of C. annuum, immature peppers being green. In the same species are the jalapeño, the poblano (which when dried is referred to as ancho), New Mexico (which is also known as chile colorado), Anaheim, serrano, and other cultivars.
Peppers are commonly broken down into three groupings: bell peppers, sweet peppers, and hot peppers. Most popular pepper varieties are seen as falling into one of these categories or as a cross between them.
[edit] Intensity
A display of hot peppers and a board explaining the Scoville scale at a Houston, Texas grocery storeThe substances that give chili peppers their intensity when ingested or applied topically are capsaicin (8-methyl-N-vanillyl-6-nonenamide) and several related chemicals, collectively called capsaicinoids.[9][10] Capsaicin is the primary ingredient in the pepper spray used as an irritant weapon.
When consumed, capsaicinoids bind with pain receptors in the mouth and throat that are responsible for sensing heat. Once activated by the capsaicinoids, these receptors send a message to the brain that the person has consumed something hot. The brain responds to the burning sensation by raising the heart rate, increasing perspiration and release of endorphins. A 2008 study[11] reports that capsaicin alters how the body's cells use energy produced by hydrolysis of ATP. In the normal hydrolysis the SERCA protein uses this energy to move calcium ions into the sarcoplasmic reticulum. When capsaicin is present, it alters the conformation of the SERCA, and thus reduces the ion movement; as a result the ATP energy (which would have been used to pump the ions) is instead released as heat.[12]
The "heat" of chili peppers is measured in Scoville heat units (SHU), which is a measure of how much a chili extract must be diluted in sugar syrup before its heat becomes undetectable to a panel of tasters.[13] Bell peppers rank at 0 SHU, New Mexico green chilis at about 1,500 SHU, jalapeños at 2,500–5,000 SHU, and habaneros at 300,000 SHU. The record for the hottest chili pepper was assigned by Guinness World Records to the naga jolokia (from northeastern India), measuring around 1,000,000 SHU. However, there is now a newly bred pepper called the Naga Viper pepper, which rates at 1,359,000 SHU. Pure capsaicin, which is a hydrophobic, colorless, odorless, and crystalline-to-waxy solid at room temperature, measures 16,000,000 SHU.
[edit] Uses
Monday, January 17, 2011
ALU GOSHT KARI ( MEAT AND POTATO CURRY )
Alu Gosht Kari (Meat and Potato curry)
Ingredients
1 1/2 kg Skirt steak
(1 1/2 lb)
1/4 c Oil
1 ts Black mustard seeds
1/2 ts Fenugreek seeds
6 cl Garlic, crushed
1 tb Ginger, finely
Chopped
3 md Onions,
Finely sliced
1 1/2 ts Turmeric
2 tb Coriander
1 tb Cumin
2 ts Chilli powder
3 ts Salt
2 tb Vinegar
2 ts Garam masala
2 tb Extra vinegar
750 g Cubed potatoes (3/4 lb)
2 tb Fresh coriander
Preparation
Cut steak into cubes.
Heat oil and fry mustard seeds till they burst.
Add fenugreek, garlic, ginger and onion. Fry until onions are golden.
Add turmeric and fry 1 minute.
Add coriander, cumin and chilli. Stir well.
Add salt and vinegar, and fry until liquid evaporates.
Sprinkle in the garam masala and mix well.
Add meat and turn till coated.
Add extra vinegar if spices start to stick.
Reduce heat, cover and simmer for 1.5 to 2 hours.
Add cubed potatoes and cover. Cook for a further 20-30 minutes or until potatoes are cooked.
Garnish with fresh coriander.
Serving
Serves 6 people
Ingredients
1 1/2 kg Skirt steak
(1 1/2 lb)
1/4 c Oil
1 ts Black mustard seeds
1/2 ts Fenugreek seeds
6 cl Garlic, crushed
1 tb Ginger, finely
Chopped
3 md Onions,
Finely sliced
1 1/2 ts Turmeric
2 tb Coriander
1 tb Cumin
2 ts Chilli powder
3 ts Salt
2 tb Vinegar
2 ts Garam masala
2 tb Extra vinegar
750 g Cubed potatoes (3/4 lb)
2 tb Fresh coriander
Preparation
Cut steak into cubes.
Heat oil and fry mustard seeds till they burst.
Add fenugreek, garlic, ginger and onion. Fry until onions are golden.
Add turmeric and fry 1 minute.
Add coriander, cumin and chilli. Stir well.
Add salt and vinegar, and fry until liquid evaporates.
Sprinkle in the garam masala and mix well.
Add meat and turn till coated.
Add extra vinegar if spices start to stick.
Reduce heat, cover and simmer for 1.5 to 2 hours.
Add cubed potatoes and cover. Cook for a further 20-30 minutes or until potatoes are cooked.
Garnish with fresh coriander.
Serving
Serves 6 people
coconut lime rice
Coconut Lime Rice
Our Price: $0.00
Description
Coconut Lime rice
1 1/2 cups Basmati, Texmati, Jasmine rice or even brown rice.
1 can coconut milk
1/2 cup water
2 limes
1 tbsp lime zest
1 tsp fresh ginger
1/4 cup Pirates Blend Caribbean Condiment
1 tbsp Salt
A pinch black pepper
Combine coconut milk, water and rice in a saucepan with a tight fitting lid. Add salt and
bring to a rolling boil. Add the juice of one lime along with zest, ginger and Pirates Blend.
Reduce heat , stir, and close lid. DO NOT TOUCH FOR 10 MINUTES. After 10 minutes, fluff
rice, and add the juice of the second lime. Close lid and boil for another 5 minutes. Fluff
rice, close, and remove from heat. Close the lid and set aside. Do not open lid for 10-15
minutes. After sitting, fluff rice and serve
Our Price: $0.00
Description
Coconut Lime rice
1 1/2 cups Basmati, Texmati, Jasmine rice or even brown rice.
1 can coconut milk
1/2 cup water
2 limes
1 tbsp lime zest
1 tsp fresh ginger
1/4 cup Pirates Blend Caribbean Condiment
1 tbsp Salt
A pinch black pepper
Combine coconut milk, water and rice in a saucepan with a tight fitting lid. Add salt and
bring to a rolling boil. Add the juice of one lime along with zest, ginger and Pirates Blend.
Reduce heat , stir, and close lid. DO NOT TOUCH FOR 10 MINUTES. After 10 minutes, fluff
rice, and add the juice of the second lime. Close lid and boil for another 5 minutes. Fluff
rice, close, and remove from heat. Close the lid and set aside. Do not open lid for 10-15
minutes. After sitting, fluff rice and serve
Saturday, January 15, 2011
NEW EZ MEXICAN RED CHILE SAUCE RECIPE
New Mexican Red Chile Sauce Recipe
New Mexican Red Chile Sauce Recipe is a unique, easy and fun to make recipe. It will make your mouth water, your ears pop and your body temperature rise. This recipe is sure to please friends and family when you serve it at your next party or gathering.
Ingredients
----- Now You're Cooking! v4.20 [Meal-Master Export Format]
Title: New Mexican Red Chile Sauce
Categories: condiments, hot, sauces, sauces/dips
Yield: 2 cups
1/3 c New Mexico red chile powder;
- mild, medium or hot
4 lg clove chopped garlic
1 tb butter
1 1/2 c chicken stock
1/2 c tomato sauce
Combine all ingredients in a medium-size saucepan.
Bring to a boil over medium-high heat, then reduce heat to low and simmer,
uncovered, stirring occasionally, for 10 minutes.
Cool before using.
Contributor: Roy Olsen, from Chile Pepper Magazine
-----
New Mexican Red Chile Sauce Recipe is a unique, easy and fun to make recipe. It will make your mouth water, your ears pop and your body temperature rise. This recipe is sure to please friends and family when you serve it at your next party or gathering.
Ingredients
----- Now You're Cooking! v4.20 [Meal-Master Export Format]
Title: New Mexican Red Chile Sauce
Categories: condiments, hot, sauces, sauces/dips
Yield: 2 cups
1/3 c New Mexico red chile powder;
- mild, medium or hot
4 lg clove chopped garlic
1 tb butter
1 1/2 c chicken stock
1/2 c tomato sauce
Combine all ingredients in a medium-size saucepan.
Bring to a boil over medium-high heat, then reduce heat to low and simmer,
uncovered, stirring occasionally, for 10 minutes.
Cool before using.
Contributor: Roy Olsen, from Chile Pepper Magazine
-----
Friday, January 14, 2011
Thursday, January 13, 2011
ORGANIC GARDENING AND FARMING
January 10, 2011
Organic gardening and farming meeting topic
W. Terry Smith
Editor The Daily Southerner Mon Jan 10, 2011, 11:39 AM EST
TARBORO — Have you been to the grocery store and noticed some vegetables were labeled “organically grown” and wondered what that meant?
What does “organic” mean?
That is the kind of things that will be discussed Thursday night at Saint Anne’s Chapel during a program titled Organic Gardening and Farming. Good Health, Good Profits and Good for the Earth.
The free event begins at 7 p.m. and is sponsored by Edgecombe Community College, the county Cooperative Extension Service and the county Health Department. There’s no pre-registration, but you might want to bring a chair, said Kevin Wilson of Saint Anne’s at the corner of McNair Road and Howard Avenue Extension.
In case of problematic weather, the class will be at ECC.
The speaker will be Tony Kleese of Earthwise Co. in Wake Forest whose mission is “to create places that sustain and enrich human life and the natural systems that support it.”
Kleese has been active in the development of local and organic food systems in the Carolinas as a farmer and an activist since 1989. He’s managed several organic vegetable and cut flower operations across North Carolina and is a founding member of Eastern Carolina Organics.
Following Kleese’s presentation, there will be an open discussion facilitated by a panel including Kleese, Extension Agent Bob Filbrun and Derrick Haskins, health promotion coordinator with the health department.
Topics of the discussion will include What does organic mean? What is the difference between organize and sustainable agriculture? What does it take to create an organic garden or convert to organic methods?
“The purpose of this event is to share information and discuss opportunities to participate in the growing local and organic food industry in Eastern North Carolina,” said George Anderson, sustainability coordinator at ECC.
There will be an introduction to a new class that will be taught at ECC on sustainable farming and/or gardening. The 12-week class will be taught by Kleese, begin March 17 and will cover subjects from planning to planting, soil management, weed and pest control, irrigation, harvesting and more.
The lab portion of the class will be taught at Oak Grove Farm where students will start a organic garden from scratch. If you have questions about the class call Anderson 955-2027 or Filbrun 641-7815.
“We don’t need lettuce from California,” Anderson said, “Why ship it 3,000 miles when we can grow our own and reduce the carbon footprint.”
On Saturday, Saint Anne’s is host to a healing drum circle from 1 to 3 p.m. Greg Whitt of Drums for Change out of Raleigh will be the facilitator and there will be drums for loan. The cost is $10 per person or $20 for a family. Wilson asks that you call him at 641-0262 and register.
Organic gardening and farming meeting topic
W. Terry Smith
Editor The Daily Southerner Mon Jan 10, 2011, 11:39 AM EST
TARBORO — Have you been to the grocery store and noticed some vegetables were labeled “organically grown” and wondered what that meant?
What does “organic” mean?
That is the kind of things that will be discussed Thursday night at Saint Anne’s Chapel during a program titled Organic Gardening and Farming. Good Health, Good Profits and Good for the Earth.
The free event begins at 7 p.m. and is sponsored by Edgecombe Community College, the county Cooperative Extension Service and the county Health Department. There’s no pre-registration, but you might want to bring a chair, said Kevin Wilson of Saint Anne’s at the corner of McNair Road and Howard Avenue Extension.
In case of problematic weather, the class will be at ECC.
The speaker will be Tony Kleese of Earthwise Co. in Wake Forest whose mission is “to create places that sustain and enrich human life and the natural systems that support it.”
Kleese has been active in the development of local and organic food systems in the Carolinas as a farmer and an activist since 1989. He’s managed several organic vegetable and cut flower operations across North Carolina and is a founding member of Eastern Carolina Organics.
Following Kleese’s presentation, there will be an open discussion facilitated by a panel including Kleese, Extension Agent Bob Filbrun and Derrick Haskins, health promotion coordinator with the health department.
Topics of the discussion will include What does organic mean? What is the difference between organize and sustainable agriculture? What does it take to create an organic garden or convert to organic methods?
“The purpose of this event is to share information and discuss opportunities to participate in the growing local and organic food industry in Eastern North Carolina,” said George Anderson, sustainability coordinator at ECC.
There will be an introduction to a new class that will be taught at ECC on sustainable farming and/or gardening. The 12-week class will be taught by Kleese, begin March 17 and will cover subjects from planning to planting, soil management, weed and pest control, irrigation, harvesting and more.
The lab portion of the class will be taught at Oak Grove Farm where students will start a organic garden from scratch. If you have questions about the class call Anderson 955-2027 or Filbrun 641-7815.
“We don’t need lettuce from California,” Anderson said, “Why ship it 3,000 miles when we can grow our own and reduce the carbon footprint.”
On Saturday, Saint Anne’s is host to a healing drum circle from 1 to 3 p.m. Greg Whitt of Drums for Change out of Raleigh will be the facilitator and there will be drums for loan. The cost is $10 per person or $20 for a family. Wilson asks that you call him at 641-0262 and register.
Wednesday, January 12, 2011
HOT SAUCE: CARMELIZED CARROTS
HOT SAUCE: CARMELIZED CARROTS: "Caramelized Carrots Description Caramelized Carrots 2 Tbsp. olive oil 2 lb. whole small carrots, peeled, tops on, halved lengthwis..."
CARMELIZED CARROTS
Caramelized Carrots
Description
Caramelized Carrots
2 Tbsp. olive oil
2 lb. whole small carrots, peeled, tops on, halved lengthwise
1/4 tsp. salt
4 cloves garlic, thinly sliced
2/3 cup whipping cream
1 tsp. DAVES ROASTED RED Pepper Sauce
Snipped Italian (flat leaf) parsley
1) In an extra-large skillet cook carrots, cut sides down, in hot oil. Sprinkle with salt.
Cook, covered, for 10 minutes. Uncover. Turn carrots, add garlic. Cover and continue
cooking for 10 minutes more or until carrots are tender and both sides are golden brown.
During cooking, gently shake skillet occasionally to prevent carrots from sticking. Transfer
carrots to serving plate, cover and keep warm.
2) Add cream and DAVES Red Sauce to skillet. Bring to boiling. Reduce heat; boil gently,
uncovered, for 2 to 4 minutes until cream is slightly thickened. Pour over carrots.
Serve immediately.
Makes 8 (1/2 cup) servings
Description
Caramelized Carrots
2 Tbsp. olive oil
2 lb. whole small carrots, peeled, tops on, halved lengthwise
1/4 tsp. salt
4 cloves garlic, thinly sliced
2/3 cup whipping cream
1 tsp. DAVES ROASTED RED Pepper Sauce
Snipped Italian (flat leaf) parsley
1) In an extra-large skillet cook carrots, cut sides down, in hot oil. Sprinkle with salt.
Cook, covered, for 10 minutes. Uncover. Turn carrots, add garlic. Cover and continue
cooking for 10 minutes more or until carrots are tender and both sides are golden brown.
During cooking, gently shake skillet occasionally to prevent carrots from sticking. Transfer
carrots to serving plate, cover and keep warm.
2) Add cream and DAVES Red Sauce to skillet. Bring to boiling. Reduce heat; boil gently,
uncovered, for 2 to 4 minutes until cream is slightly thickened. Pour over carrots.
Serve immediately.
Makes 8 (1/2 cup) servings
Tuesday, January 11, 2011
HOT SAUCE: Marry pudin WoW
HOT SAUCE: Marry pudin WoW: "PUDIN MARY This delicately orange-scented cake was a constant at our breakfast table. I don’t know who Mary (pronounced “Meh-ri” at home) wa..."
Marry pudin WoW
PUDIN MARY
This delicately orange-scented cake was a constant at our breakfast table. I don’t know who Mary (pronounced “Meh-ri” at home) was or is, but we love her recipe. I’ve added cranberry sauce to this version for some Christmas zhoozh—feel free to use Thanksgiving leftovers, make your favorite family recipe, or leave it out altogether.
2 sticks (8 ounces) unsalted butter, softened
1½ cups sugar
1 tablespoon grated orange zest, plus 3 tablespoons orange juice
3 large eggs
2½ cups all-purpose flour
½ teaspoon salt
1 cup milk
4 teaspoons baking powder
*Optional: 2 cups homemade cranberry sauce
- Preheat the oven to 350 degrees. Butter (or spray with Pam) a Bundt pan.
- Cream the butter and sugar (use the paddle attachment if using a stand mixer) in a large bowl on medium-high speed until light and fluffy, 2 to 3 minutes. Add the orange zest and mix until incorporated, about 10 seconds. Add the eggs, one by one, beating about 30 seconds after each egg is added to ensure incorporation. Stop the mixer and, with a rubber spatula, scrape down the sides and bottom of the bowl.
- With the mixer on medium-low speed, add the flour and salt, alternating with the milk. Scrape down the sides and bottom of the bowl once more, and mix just until the batter is smooth, about 30 more seconds.
- In a small bowl, mix together the orange juice and baking powder (it will foam). With the rubber spatula, fold the orange juice mixture into the batter. *If using, fold in the cranberry sauce.
- Pour the batter into the prepared pan and bake the cake until a toothpick comes out clean when inserted, 45 to 60 minutes. Transfer the cake to a cooling rack and let sit for 10 minutes. Using oven mitts, invert the cake onto a platter and let cool completely—at least 2 hours—before serving.
This delicately orange-scented cake was a constant at our breakfast table. I don’t know who Mary (pronounced “Meh-ri” at home) was or is, but we love her recipe. I’ve added cranberry sauce to this version for some Christmas zhoozh—feel free to use Thanksgiving leftovers, make your favorite family recipe, or leave it out altogether.
2 sticks (8 ounces) unsalted butter, softened
1½ cups sugar
1 tablespoon grated orange zest, plus 3 tablespoons orange juice
3 large eggs
2½ cups all-purpose flour
½ teaspoon salt
1 cup milk
4 teaspoons baking powder
*Optional: 2 cups homemade cranberry sauce
- Preheat the oven to 350 degrees. Butter (or spray with Pam) a Bundt pan.
- Cream the butter and sugar (use the paddle attachment if using a stand mixer) in a large bowl on medium-high speed until light and fluffy, 2 to 3 minutes. Add the orange zest and mix until incorporated, about 10 seconds. Add the eggs, one by one, beating about 30 seconds after each egg is added to ensure incorporation. Stop the mixer and, with a rubber spatula, scrape down the sides and bottom of the bowl.
- With the mixer on medium-low speed, add the flour and salt, alternating with the milk. Scrape down the sides and bottom of the bowl once more, and mix just until the batter is smooth, about 30 more seconds.
- In a small bowl, mix together the orange juice and baking powder (it will foam). With the rubber spatula, fold the orange juice mixture into the batter. *If using, fold in the cranberry sauce.
- Pour the batter into the prepared pan and bake the cake until a toothpick comes out clean when inserted, 45 to 60 minutes. Transfer the cake to a cooling rack and let sit for 10 minutes. Using oven mitts, invert the cake onto a platter and let cool completely—at least 2 hours—before serving.
Friday, January 7, 2011
Sex What Do You Need TO Know
University of Florida News UF Web with Google UF Phonebook Sex education in Florida schools varies widely, not available to all students
Filed under Education, Florida, Health, Research on Monday, November 5, 2007. GAINESVILLE, Fla. — A University of Florida study reveals sex education programs in Florida’s public schools vary widely in content and often are afforded little class time — and many students miss out altogether.
The findings were presented today (Nov. 5) at the American Public Health Association’s annual meeting in Washington, D.C.
“What we found was quite concerning, particularly in light of the fact that levels of sexually transmitted infections and unintended pregnancies continue to rise in Florida and the state ranks second in the nation in terms of annual incident HIV infections,” said lead investigator Brian Dodge, formerly of the UF College of Public Health and Health Professions.
Florida’s rates of gonorrhea, chlamydia and syphilis have risen from 307 cases per 100,000 residents in 1997 to 399 in 2006, a 23 percent increase, according to the Florida Department of Health.
Previous national studies have consistently shown that most parents want some form of sex education to take place in schools, said Dodge, who is now associate director of the Center for Sexual Health Promotion at Indiana University Bloomington.
Although Florida is technically one of 23 states that require schools to teach sex education and HIV prevention classes during the course of the students’ academic careers, it is unclear whether scientifically accurate and comprehensive information regarding the risks and benefits of sexuality is being offered to students, he said. There are no requirements or standards for the course content and, until the study, little was known about what topics are typically covered.
To find out, in 2006 the research team performed the first statewide assessment of sex education in Florida’s public middle and high schools, funded by The Picower Foundation. Data were collected from surveys completed by instructors who are most commonly responsible for sex education — those teaching health, science, physical education or family and consumer sciences.
The survey was developed with input from a six-member scientific advisory committee and a 20-member community advisory committee that included teachers, public health workers, nurses, doctors and school administrators from across the state.
“Given the sensitive nature of this topic, it was essential that the study had guidance from the people who really understood how Florida school systems work, and how state and local policies impact the teachers’ ability to educate their students,” said researcher Ellen Lopez, an assistant professor in UF’s department of behavioral science and community health. “It was also important to gain insight from people who had different views about sex education.”
The results of the study, based on 479 respondents, showed that 87 percent of the teachers surveyed acknowledged that sex education, in some form, took place in their schools in the 2005-06 school year. However, sex education was a requirement for all students in only 16 percent of the respondents’ schools, and most teachers reported that parents or caregivers were able to control whether their children participated in the classes. In a third of the schools, parents need to opt in, rather than opt out, for their child to receive sex education.
The sex education course content overwhelmingly fell in line with the state of Florida’s official “abstinence-only until marriage” policy for sex education and instruction on HIV/AIDS. Nearly every educator who responded to the survey stated they taught abstinence from sexual activity as the only way to avoid unintended pregnancy, sexually transmitted diseases and other associated health problems.
The researchers found regional differences in program content in Florida’s public schools. Teachers in North Florida were twice as likely as teachers in Central Florida and three times as likely as those in South Florida to teach an abstinence-only curriculum, which typically does not cover the risks and benefits of contraceptives, said research team member Frank Bandiera, a graduate of UF’s Master of Public Health program and a doctoral student in epidemiology at the University of Miami Miller School of Medicine.
“Most people are aware that there are major cultural differences between, say, Miami and Tallahassee,” Bandiera said. “What we found in terms of sex education, though, is that these places may as well be on different planets.”
The investigators also discovered many differences in the source of Florida teacher’s sex education curriculum.
“More than half of sex educators used a ‘locally developed curriculum,’” Dodge said. “In reality this could be anything. Respondents to our survey reported using everything from formal state guidelines to random Internet information and outdated county curricula. In short, there appears to be no uniformity in terms of underlying value systems or philosophical foundations for sex education in Florida.”
In addition, the teachers reported that less than one-quarter of overall classroom time was devoted to sex education and that it was most often taught as part of another course, such as family and consumer sciences or health.
“This is an important study,” said Theo Sandfort, a research scientist at the HIV Center for Clinical and Behavioral Studies and an associate professor at the Mailman School of Public Health at Columbia University. “While unintended pregnancies and sexually transmitted infections in young people form a great concern, little seems to be in place to actually promote responsible sexual behavior. Education has a major role to play in promoting young people’s sexual health, but it cannot be effective if supportive policies, skills and resources are lacking. Hopefully this study will not be without consequences.”
The results of the UF study are currently in press and will appear in the peer-reviewed journals “Sex Education” and “American Journal of Sexuality Education.”
Filed under Education, Florida, Health, Research on Monday, November 5, 2007. GAINESVILLE, Fla. — A University of Florida study reveals sex education programs in Florida’s public schools vary widely in content and often are afforded little class time — and many students miss out altogether.
The findings were presented today (Nov. 5) at the American Public Health Association’s annual meeting in Washington, D.C.
“What we found was quite concerning, particularly in light of the fact that levels of sexually transmitted infections and unintended pregnancies continue to rise in Florida and the state ranks second in the nation in terms of annual incident HIV infections,” said lead investigator Brian Dodge, formerly of the UF College of Public Health and Health Professions.
Florida’s rates of gonorrhea, chlamydia and syphilis have risen from 307 cases per 100,000 residents in 1997 to 399 in 2006, a 23 percent increase, according to the Florida Department of Health.
Previous national studies have consistently shown that most parents want some form of sex education to take place in schools, said Dodge, who is now associate director of the Center for Sexual Health Promotion at Indiana University Bloomington.
Although Florida is technically one of 23 states that require schools to teach sex education and HIV prevention classes during the course of the students’ academic careers, it is unclear whether scientifically accurate and comprehensive information regarding the risks and benefits of sexuality is being offered to students, he said. There are no requirements or standards for the course content and, until the study, little was known about what topics are typically covered.
To find out, in 2006 the research team performed the first statewide assessment of sex education in Florida’s public middle and high schools, funded by The Picower Foundation. Data were collected from surveys completed by instructors who are most commonly responsible for sex education — those teaching health, science, physical education or family and consumer sciences.
The survey was developed with input from a six-member scientific advisory committee and a 20-member community advisory committee that included teachers, public health workers, nurses, doctors and school administrators from across the state.
“Given the sensitive nature of this topic, it was essential that the study had guidance from the people who really understood how Florida school systems work, and how state and local policies impact the teachers’ ability to educate their students,” said researcher Ellen Lopez, an assistant professor in UF’s department of behavioral science and community health. “It was also important to gain insight from people who had different views about sex education.”
The results of the study, based on 479 respondents, showed that 87 percent of the teachers surveyed acknowledged that sex education, in some form, took place in their schools in the 2005-06 school year. However, sex education was a requirement for all students in only 16 percent of the respondents’ schools, and most teachers reported that parents or caregivers were able to control whether their children participated in the classes. In a third of the schools, parents need to opt in, rather than opt out, for their child to receive sex education.
The sex education course content overwhelmingly fell in line with the state of Florida’s official “abstinence-only until marriage” policy for sex education and instruction on HIV/AIDS. Nearly every educator who responded to the survey stated they taught abstinence from sexual activity as the only way to avoid unintended pregnancy, sexually transmitted diseases and other associated health problems.
The researchers found regional differences in program content in Florida’s public schools. Teachers in North Florida were twice as likely as teachers in Central Florida and three times as likely as those in South Florida to teach an abstinence-only curriculum, which typically does not cover the risks and benefits of contraceptives, said research team member Frank Bandiera, a graduate of UF’s Master of Public Health program and a doctoral student in epidemiology at the University of Miami Miller School of Medicine.
“Most people are aware that there are major cultural differences between, say, Miami and Tallahassee,” Bandiera said. “What we found in terms of sex education, though, is that these places may as well be on different planets.”
The investigators also discovered many differences in the source of Florida teacher’s sex education curriculum.
“More than half of sex educators used a ‘locally developed curriculum,’” Dodge said. “In reality this could be anything. Respondents to our survey reported using everything from formal state guidelines to random Internet information and outdated county curricula. In short, there appears to be no uniformity in terms of underlying value systems or philosophical foundations for sex education in Florida.”
In addition, the teachers reported that less than one-quarter of overall classroom time was devoted to sex education and that it was most often taught as part of another course, such as family and consumer sciences or health.
“This is an important study,” said Theo Sandfort, a research scientist at the HIV Center for Clinical and Behavioral Studies and an associate professor at the Mailman School of Public Health at Columbia University. “While unintended pregnancies and sexually transmitted infections in young people form a great concern, little seems to be in place to actually promote responsible sexual behavior. Education has a major role to play in promoting young people’s sexual health, but it cannot be effective if supportive policies, skills and resources are lacking. Hopefully this study will not be without consequences.”
The results of the UF study are currently in press and will appear in the peer-reviewed journals “Sex Education” and “American Journal of Sexuality Education.”
Wednesday, January 5, 2011
Tuesday, January 4, 2011
Lose the waste. Lose the weight.
What you do not know can harm you!
Did you know that your body may be filled with pounds of impacted fecal matter and toxins, which may lead to serious health complications. We daily eat foods that are filled with pesticides and other toxins. Pesticides and other carcinogenic chemicals are found in most foods that we eat. Over time problems result when these foods are not properly digested and excreted from the body. You've heard the saying, "You are what you eat." Well, it is true! The food we eat and the toxins they contain can actually end up lodged in our intestines and colon. Partially digested food can decay in our inside and actually remain lodged there for a long time. In fact, it was reported after the death of a famous movie star that they found up to 40 pounds of impacted fecal matter inside (yes, you heard that correctly, 40 pounds! Yuck!). This is why many who have used colon cleanser formulas actually reported losing weight and having flattened bellies. Repeated use gets rid of years of build up.
Such conditions as Candida Albicans, constipation, and other conditions can hinder optimal colon health. When the colon is clogged up and in a poor condition people will generally feel sick start to notice various signs.
What are warning signs that I need a colon cleanser? Picture Perfect?
Low energy, Frequent fatigue
Water retention; Gas & bloating, Flatulence
Excess weight (you need to lose weight )
Food allergies
Chronic Constipation
Impaired digestion
Recurring headaches
Candida infection (Candida Albicans)
Irritability, mood swings
Metallic taste in mouth
Food cravings
Bad breath, Foul-smelling stools
Protruding stomach
Parasites in stools
Irritable bowels (I.B.S., Irritable Bowel Syndrome )
Rashes, Skin problems
What you do not know can harm you!
Did you know that your body may be filled with pounds of impacted fecal matter and toxins, which may lead to serious health complications. We daily eat foods that are filled with pesticides and other toxins. Pesticides and other carcinogenic chemicals are found in most foods that we eat. Over time problems result when these foods are not properly digested and excreted from the body. You've heard the saying, "You are what you eat." Well, it is true! The food we eat and the toxins they contain can actually end up lodged in our intestines and colon. Partially digested food can decay in our inside and actually remain lodged there for a long time. In fact, it was reported after the death of a famous movie star that they found up to 40 pounds of impacted fecal matter inside (yes, you heard that correctly, 40 pounds! Yuck!). This is why many who have used colon cleanser formulas actually reported losing weight and having flattened bellies. Repeated use gets rid of years of build up.
Such conditions as Candida Albicans, constipation, and other conditions can hinder optimal colon health. When the colon is clogged up and in a poor condition people will generally feel sick start to notice various signs.
What are warning signs that I need a colon cleanser? Picture Perfect?
Low energy, Frequent fatigue
Water retention; Gas & bloating, Flatulence
Excess weight (you need to lose weight )
Food allergies
Chronic Constipation
Impaired digestion
Recurring headaches
Candida infection (Candida Albicans)
Irritability, mood swings
Metallic taste in mouth
Food cravings
Bad breath, Foul-smelling stools
Protruding stomach
Parasites in stools
Irritable bowels (I.B.S., Irritable Bowel Syndrome )
Rashes, Skin problems
Monday, January 3, 2011
Roasted Pepper Saled
This recipe for roasted pepper salad is courtesy of David Tanis and can be found in his "A Platter of Figs and Other Recipes" cookbook.
CloseNOW PLAYING:Ingredients
Serves 8 to 10
12 large bell peppers, preferably a mix of yellow, orange, and red
Coarse salt and freshly ground black pepper
2 cloves garlic
1 tablespoon capers, rinsed
1 to 2 teaspoons red-wine vinegar
Olive oil
1/2 cup Nicoise olives, rinsed
Basil leaves, for garnish
Directions
Place the peppers directly on the burner of a gas stove over high heat or on a grill. Just as each section turns puffy and black, turn the peppers with tongs to prevent overcooking. (If you don't have a gas stove, place the peppers on a baking pan, and broil in the oven, turning as each side becomes charred.) Spread peppers on a baking sheet and let cool.
When peppers are cool enough to handle, halve peppers crosswise and remove stems, ribs, and seeds; scrape away charred skin. Slice peppers into 1-inch-thick strips and transfer to a large bowl. Season with salt and pepper; toss to combine.
Using the flat side of a large knife, crush garlic. Sprinkle garlic with salt and continue crushing with the flat side of the knife until a paste is formed. Add to bowl with peppers, along with capers and vinegar. Drizzle with olive oil and toss until well combined. Let salad stand at room temperature until ready to serve.
To serve salad, season with salt and pepper and drizzle with more oil, if desired. Garnish with olives and basil.
Read more at Marthastewart.com: Roasted Pepper Salad - Martha Stewart Recipes
CloseNOW PLAYING:Ingredients
Serves 8 to 10
12 large bell peppers, preferably a mix of yellow, orange, and red
Coarse salt and freshly ground black pepper
2 cloves garlic
1 tablespoon capers, rinsed
1 to 2 teaspoons red-wine vinegar
Olive oil
1/2 cup Nicoise olives, rinsed
Basil leaves, for garnish
Directions
Place the peppers directly on the burner of a gas stove over high heat or on a grill. Just as each section turns puffy and black, turn the peppers with tongs to prevent overcooking. (If you don't have a gas stove, place the peppers on a baking pan, and broil in the oven, turning as each side becomes charred.) Spread peppers on a baking sheet and let cool.
When peppers are cool enough to handle, halve peppers crosswise and remove stems, ribs, and seeds; scrape away charred skin. Slice peppers into 1-inch-thick strips and transfer to a large bowl. Season with salt and pepper; toss to combine.
Using the flat side of a large knife, crush garlic. Sprinkle garlic with salt and continue crushing with the flat side of the knife until a paste is formed. Add to bowl with peppers, along with capers and vinegar. Drizzle with olive oil and toss until well combined. Let salad stand at room temperature until ready to serve.
To serve salad, season with salt and pepper and drizzle with more oil, if desired. Garnish with olives and basil.
Read more at Marthastewart.com: Roasted Pepper Salad - Martha Stewart Recipes
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