Q: Someone told me there is something you can take to avoid getting poison ivy. I'm not sure if it's a vitamin, herb or something else. Are you aware of anything you can take for prevention?
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Added on: Sep 13, 2007 in
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Bottled Water Controversy is Much Ado About Nothing
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Thanks to environmental activists and busybody lawmakers, bottled water may soon be more expensive and less accessible. They say bottled water is wasteful and environmentally irresponsible, and they are pushing a host of silly laws to tax, ban or otherwise hinder access to the product.
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Q: Someone told me there is something you can take to avoid getting poison ivy. I'm not sure if it's a vitamin, herb or something else. Are you aware of anything you can take for prevention?
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SACRAMENTO -- Lawmakers called on Gov. Arnold Schwarzenegger on Friday to delay plans this summer to repeatedly drop aerial spray on Oakland, San Francisco and perhaps nearby cities to eradicate the apple moth infestation that threatens virtually all greenery.
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Where is Water Coming from?
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In the usual answer to the question where the water is coming from one tends to think about sky and the ground below us as the source of water. This is represented in the all familiar closed and loss-less Water Cycle of evaporation, condensation, precipitation and collection. But the Water Cycle mainly addresses the issue on how the water is recycled on our planet not the issue of inventory..
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IBWA Wraps Up Convention In Las Vegas
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The International Bottled Water Association (IBWA) concluded its 2007 convention and trade show, where a host of exhibitors, speakers and qualified buyers came together to participate in seminars, education sessions, networking events, and the "tabletop" trade show.
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Other News |
Interview with food writer Nancy Harmon Jenkins
Food writer Nancy Harmon Jenkins has established herself as one of the authoritative voices on Mediterranean cuisine. She has lived and traveled extensively within the region and divides her time between homes in Maine and Tuscany. We recently caught up with her to talk with her latest book Cucina del Sole.
KGI: In the intro to your book, you describe the essence of Southern Italian cuisine as the simplicity of “natural ingredients” made using “straightforward, uncomplicated techniques.” What are a few of the ingredients and flavors that define the region for you and what makes them different from their counterparts available elsewhere?
NHJ: The natural ingredients I'm thinking of are the products of Southern Italian fields and gardens, the vegetables and fruits especially, that have such extraordinary depths of flavor, quite unlike those available elsewhere in the world. I put this down primarily to geography--also climate to a certain extent. Mild rainy winters and hot dry summers seem to be ideal for vegetable gardening. But the volcanic geography of much of the south--I think especially of the areas around Etna in Sicily and Vesuvius in Campania, but also, lesser known, the Monte Vulture in Basilicata. In Campania they call the soil arapilla and it means specifically soil that evolves from volcanic ash. In some places it goes down as much as three meters and it is peculiarly rich in minerals. That to me is one source of the flavor of tomatoes from the slopes of Vesuvius or the great array of citrus from around Etna, not to mention the wine grapes from all three regions. Puglia's geography is not volcanic but it represents another advantage--a porous limestone karst that soaks up rainwater and acts as a giant sponge beneath the fields of Puglia, where a large portion of Europe's organic vegetables are raised. Obviously everywhere in the world there are unique combinations of geography and climate that lead to the production of certain vegetables, but I think there are few places where such high quality is so consistent around the year and across the board as it is in the south of Italy.
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Crabby French eggs have heavenly taste
I have always been amazed by the delectable ways the French have for preparing eggs. Their scrambled eggs, made with generous amounts of butter and cream, are as smooth as velvet. Their omelettes are firm outside but creamy and soft within. And their poached eggs with their firm whites and soft centers are often placed still warm atop fresh salad greens tossed in vinaigrette.
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