A 9-year-old slave girl fanned her young mistress to keep the flies off her while she learned her lessons. Because she picked up enough education to be able to read and write a little, she ended up teaching other slaves and ex-slaves.
Her daughter became a schoolteacher, married to a Presbyterian minister in segregated Columbus, Ohio. The couple passed on the family mantras to their children: “You must get an education to get ahead” and “you must be a credit to our race.”
Their children, the second generation born free, took the advice to heart, attending college and becoming teachers and professionals. One of them, … » More …
Old assumptions about human breast milk are giving way to new thinking about microbes in milk and their role in children’s health and our immune systems.
It happened again, most recently at a conference in Prague. After she gave her talk, a scientist came up to Shelley McGuire, a pioneer exploring the microbial communities found in human breast milk, and told her, You don’t know how to take a sample. Your samples must have been contaminated. Human milk is sterile.
Someone forgot about the fruit salad. When the refrigerator door opens, the sickly sweet aroma delivers a potent reminder. All the rotting apples, pears, and bananas in the bowl will need to be thrown out, and hopefully composted. It may seem insignificant, but that fruit salad represents a piece of the 40 percent of food wasted in the United States, about 20 pounds per person each month.
In recent years, food waste in this country and many other places around the world has grown not only in volume, but also in the collective consciousness. The numbers are staggering. Americans throw away an estimated $165 billion … » More …
There are a variety of ways to reduce food waste at home, which can save you money, help the environment, and possibly feed people who need it.
Stop waste at the source
Assess food purchasing and preparation in your business or home to reduce the volume of food waste that is generated.
Make a list with meals in mind.
Buy only what you expect to use.
Keep fruits and vegetables fresh.
Prep perishables sooner rather than later.
Eat what needs eating first.
Treat expiration and sell-by dates as guidelines.
Save … » More …
Traveling to the stars is one thing. Living there is another.
Washington State University is tackling challenges that could enable future astronauts to survive indefinitely on Mars and other extraterrestrial locations.
At the Voiland College of Engineering and Architecture, for example, a team of students designed a domed habitat that could be built robotically from Martian or Lunar soil with a special 3D printer. Dubbed the WazzuDOME, it was selected by NASA as a finalist in a design competition last year and earned the team a trip to the world’s largest science fair, the annual Maker Faire, in New York City.
“We took … » More …
by Hannelore Sudermann
At Karma Vineyards, where grapevines pour down the hillside toward the southern shore of Lake Chelan, a 3,000-square-foot cave holds the next few years’ of sparkling wine.
Three different grapes from the 14 acres of vines go into the bubbly: Chardonnay, Pinot Noir, and Pinot Meunier. They’re treated much the same way they would be in the Champagne region of France, where the complex and labor-intensive method of making sparkling wine was perfected.
The human tongue is a pink, undulating, fleshy affair covered in thousands of papillae—all the better for sensory perception. If the tongue weren’t so ordinary, it would be strange to think of such an appendage taking up most of the room in your closed mouth, allowing you to discriminate the foul from the toothsome.
But there it is.
And here I am in Room 150 of the Food Science and Human Nutrition Building on the Pullman campus, one of eight panelists who will smell and drink wine after wine after wine over the course of two weeks. Kenny McMahon, a doctoral student, is our overseer, … » More …
Back in 1991, the Snake River sockeye was the first of nearly two dozen salmon populations listed as threatened or endangered. To fishermen, scientists, and wildlife managers it seemed that salmon might soon vanish from the waters and traditions of the Pacific Northwest.
Today, many runs are coming back, while more vibrant populations in the Pacific Northwest and Alaska have continued bringing a steady stream of salmon to our plates through the summer, into the fall, and thanks to flash freezing, the winter. Salmon remain a major part of the region’s culture and cuisine, as five Washington State University faculty and alumni can attest in … » More …