Roger had 16.0 dollars. For his birthday he got 28.0 more dollars but spent 25.0 on a new game. How much money does he have now? Answer:

These are the best and most fun math riddles we can find. All of these tricky riddles are based on real math concepts and can be solved with purely math and logic.
Question: There are 6 sisters. Each sister has 1 brother. How many brothers are in the sisters' family?
Answer: 1 brother. If there was 6 brothers, each sister would have 6 brothers.

A clock is set right at 5 a.m. The clock loses 16 minutes in 24 hours. What will be the true time when the clock indicates 10 p.m. on 4th day?
A clock is set right at 5 a.m. The clock loses 16 minutes in 24 hours. What will be the true time when the clock indicates 10 p.m. on 4th day?
Answer : 4 11 p.m.

Do thermocouples measure absolute temperature or temperature difference? Answer: Temperature difference because the output is proportional to the temperature difference between the reference and the measuring junctions.
Do resistance thermometers measure absolute temperature or temperature difference? Answer: Absolute temperature because the sensor's resistance is dependent on the its local average temperature.
What is the temperature scale in use in the UK and is Centigrade the unit of measurement? Answer: The International Temperature Scale of 1990 with Celsius as the unit of measurement.
Is temperature the amount of thermal energy an object has? Answer: Temperature is better described as the intensity of the thermal energy or the kinetic energy density.
Do temperature measurements need an uncertainty associated with them? Answer: All measurements are useless without an uncertainty.

REDUCED! 17.1 Acres of Farm and Timber Land In Pitt County NC!
REDUCED! 18.7 Acres of Farm and Timber Land In Pitt County NC!

Question: If a year has 365 days and a leap year has 366 days, then according to time, how many days in a year would have 24 hours?
Answer: 363 days. When daylight savings time starts, that day would consist of 23 hours of time, because the clock advances an hour and when the daylight savings time ends, that day would consist of 25 hours of time, because the clock goes back to the standard time.

Amoebas are small organisms that reproduce rapidly. They double every minute. In 1 hour they filled half a bottle. How long will it take to fill the whole bottle? Answer: 1 hour and 1 minute.
Speaking of doubling, learn to get your audience doubled over with laughter. Check out our winter break entertainment camps!

261. Electrolysis of the K2SO4 solution was carried out at a current of 5 A for 3 hours. Compose the electronic equations of the processes occurring at the electrodes. What was the mass of water decomposed and what is the volume of gases (nu) released at the cathode and anode?
Answer: 5,03 g; 6,266 l; 3.133 l.

Question: One evening a man started to run. Then he turned left. Soon after, he turned left again. Then he started running home. When he got home there were 2 masked men waiting for him. Who were they?
Answer: The umpire and the catcher. He was playing baseball.
Then the umpire would say, "you're out, you missed 3rd base!"
Then the umpire would say, "you're out, you missed 3rd base!"
Then the umpire would say, "you're out, you missed 3rd base!"

Question: There are several books on a bookshelf. If one book is the 4th from the left and 6th from the right, how many books are on the shelf?
Answer: 9. Try sketching the problem out to see it.
Haha. There could also be seventeen in that case.

Question: Miss Mary's father had 4 kids: Joseph, John, and Jordan. What was the 4th kid's name?
Answer: The 4th kid is Miss Mary.

You tell your friend that you quit your job. He says: "I don't blame you."
Answer: He is being supportive. He says he would have done the same.

After a local art theft, six suspects were being interviewed.
Police know that exactly four of them told one lie each and all of the other statements are true.
Hint: If Alex had committed the crime, how many lies would there be?
Answer: Chris committed the crime.
If any other person had committed the crime there would not be exactly 4 lies told.

Will Wayne Rooney go down as a Premier League Legend?
Will Wayne Rooney Go Down as a Premier League Legend?
Wayne Rooney is like Marmite; you either love him or hate him. Whatever your standpoint on the Manchester United striker is, you simply have to respect how much he has managed to achieve over the last 15 years.
Since breaking onto the scene as a 16-year- old at Everton, Rooney has matured into a household name across the globe and many believe that he could continue his playing career in either the United States or China at the end of his current contract.
As of November 14 th , Rooney sits second in the list of top goalscorers in Premier League history, with 194 strikes in England’s top flight.
While he is unlikely to catch Alan Shearer’s phenomenal record of 260 goals, Rooney’s impact deserves plenty of recognition, especially when you consider just how central he has been to United’s dominance over the last decade or so.
Since Rooney’s £30 million move to Old Trafford, the Red Devils have won the title on five separate occasions – and England’s all-time record goalscorer at international level has been influential in all five triumphs.
The 31-year- old has stirred up his fair share of controversy at United, reportedly handing in multiple transfer requests but that shouldn’t affect his position as a true Premier League great.
The England man hasn’t had it easy as of late but he will look back at his Old Trafford tenure with great memories of success when he eventually hangs up his boots.
If truth be told, his legacy as a United hero may be in more danger than his Premier League status; especially as he has fallen out of favour with a large section of the Old Trafford faithful.
Ultimately, Rooney will go down as one of the best footballers in the Premier League era and it wouldn’t be a huge surprise to see the United star receive some kind of recognition for his role in promoting England’s top flight.
Although he never quite hit the heights of Cristiano Ronaldo, he has still exceeded all expectations and the former Everton man is now on the verge of becoming United’s all-time record goalscorer.
England legend Sir Bobby Charlton has held the Old Trafford record for so long but Rooney is certainly deserving of surpassing the United legend at the top of the charts.
That being said, the United man appears to be focused on helping Jose Mourinho’s men in their bid to win a first Premier League title since 2013.
In fact, Rooney has turned down the chance to score from the penalty spot on numerous occasions this campaign – a sign that he perhaps isn’t the arrogant and self-obsessed striker that some have branded him.
At the time of writing, United are 25/1 to win the title in Betway’s Premier League odds and a sixth top flight success would only help to cement Rooney’s position as one of the greatest strikers in the modern era.
From that famous volley against Arsenal at Goodison Park to his bicycle kick in the Manchester derby, the United star has raised his game when his side have needed him the most.
Rooney won’t be remembered as one of the greatest players to ever grace the football field but he will certainly be regarded as a Premier League legend. With so many goals, titles and other accomplishments, the Manchester United man has defied the odds to earn his place in the record books.
He may only have another season or two left in him but that is all he needs to overtake Charlton at Old Trafford.

The report focuses on several areas of emerging threats, like the social networking sites and areas where attacks are based on events. The report identified the 'Olympics' as the most dangerous threat making it a highly lucrative means for malicious-minded users.
Vice-president of security research for Websense, Dan Hubbard, said that considering the current trends in attacks, techniques of cyber criminals are evolving fast and with greater efficiency that not only help to bypass detection but also to steal data from systems, and twist trusted content like applications and websites to the advantage of criminals. Marketwire reported this on December 5, 2007. Hubbard further said that it is most essential for individuals and organizations to understand that attackers have taken to orchestrating targeted attacks.
Websense has predicted that groups of people with special interest and based on a particular age bracket, wealth holdings, or habits of particular consumption will face Web 2.0 attacks. Spam will also increase to divert traffic to malicious websites.
Further, attackers would greatly take advantage of weak areas on the Web to be able to target the maximum possible Internet users.
This year (2007), law enforcement officials worldwide have been addressing Internet-based attacks. Websense expects that international cooperation of law enforcement agencies will help will crack down on a certain hacker group and arrest its key members next year.
A lesson that 2007 threat developments teaches is that the creativity and ability of a malware writer should never be underestimated. As the year has seen a lot of clever strategies that tricked unsuspecting users into clicking malicious e-mail links, a strong prediction for 2008 is that the year will have more of such attacks and with greater potency.

Question: There are still unresolved things at the end of the story. Pixie saved the fairytales, but the Book Guardian is still on the loose. And why is he trying to take the books away?
Answer: The Green Book Mystery is book 1 out of 5. And in each episode, only immediate conflict is resolved. By leaving certain things open, this allows readers to fill it themselves. This is what makes a genuine connection. I compare it to painting a picture and each book is a brush on the canvas. It's not until the final book 5, will the whole picture be completed.
Question: Why are the pictures green and gray?
Answer: Color evokes emotion and leaves impact and expression. And it's the immersion of color in each story that impacts the reader's mood and leads them to pay attention to vibrant color in daily life.
For Pixie, green relates to her strength and persistence when she is faced with adversity. And on the negative, the color green represents the Book Guardian's possessive need to be in control and take possession of others. But overall, the green shades bring a positive revitalizing feel to the story.
You may have noticed a few blue objects in the story as well. Blue is Pixie's favorite color and insisted we add these. I agreed, as they add a different element to the story without taking away from the green shades.
Each book in the series will follow with a different color scheme. In fact the next mystery is purple!
Question: I've noticed Asian references and pictures in your story. What is the connection to Japan?
Answer: My writing is inspired by animation director and artist, Hayao Miyazaki. For me Japanese manga and anime carry deeper emotional themes that you don't see in other types of storytelling. It's about using crazy concepts to stretch your imagination. Words and pictures should take the reader out of the real world. So when I'm needing an inspirational push, I watch one of his films. The characters are unique and often just plain weird, they believe that nothing is impossible, easily make friends, and value these relationships. These are all things I want in my stories.
Let me add, Pixie is looking forward to bringing her stories to Japan. And when we go, this will be our first stop.

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5. Out of the remaining 22 nomads, 50% were men.
Can you tell the total number of members in the group and the number of males?
Answer: There were a total of fifty nomads in the group out of which 29 were male.


While on vacation, Megan took 15.0 pictures at the zoo and 18.0 at the museum. If she later deleted 31.0 of the pictures, how many pictures from her vacation did she still have? Answer:

If a farmer buys chicken feed for £4 per tonne, pig feed for £3 per tonne and cattle feed for 40p per tonne. How much of each would he have if he had 100 tonnes for £100?
Answer: 8 tonnes of chicken feed, 12 tonnes of pig feed and 80 tonnes of cattle feed.

Question: A hobo picks up cigarette butts from the ground and can make a cigarette with 4 butts. If he finds 16 cigarette butts, how many cigarettes can he make?
Answer: 5. He makes 4 cigarettes with the 16 butts. Then he smokes them and has 4 more butts to make another cigarette.

1. At what temperature does water become ice?
Answer: Zero degrees on the Celsius scale.

41. Kathleen and Glenn decide that this is the year to begin getting serious about saving for their retirement by participating in their employers' 401k plans. As aresult, they each have $3000 of their salary set aside in their qualified plans.
0*0.20 = 800. Answer: $800. b. Joel is under 18 at the end of the year, so he is not eligible for the credit. Answer: $0.

just wanted to know, during pregnancy it was advised not to eat deli meats soft cheeses and runny eggs etc. now that i have had my baby,and im breast feeding can i eat foods now?
Answer: Hi Silvana, Here is a great website that offers safe foods for pregnancy and breast feeding. Best wishes, Alex.

The cakes change each month. Cake 1 has been made in August, Cake 2 in June, and Cake 3 in May. In what month has Cake 4 been made?
Answer:April. The number of chocolate lines on the cakes indicates the month.

Question: An empty bus pulls up to a stop and 10 people get on. At the next stop 5 people get off and twice as many people get on as at the first stop. At the third stop 25 get off.
How many people are on the bus at this point?
Answer: Just 1, the driver.

John is three times younger than his father, but two times older than his brother Jim. How old is John if Jim is 40 years younger than his father?
Answer: John is 16 years old.
Let X be John’s age, F be father’s age, and J be Jim’s age. Then, 3X=F, X/2 =J, and J+40=F. Solving this system of three equations for X, we get X=16.
Next articleCan Chinese herbal medicine Zengru Gao encourage breastfeeding?

What is the function of the nozzle gate in an inkjet printer?
Answer: Controls whether ink is flowing from the ink cartridge. When an inkjet printer starts printing, the nozzle gate opens and allows the nozzle to spray ink onto the paper. After printing is stopped, the nozzle gate shuts down to stop the flow of ink.

Joe’s code has 20 bugs. If Joe fixes 2 bugs per hour for 8 hours, how many bugs does Joe’s code have now? Answer: 27.

As a rule, one centimeter of rain is equal to how much snow?
Answer: b) Typically, one centimeter of rain equals 10 centimeters of snow. This varies somewhat according to the snow’s moisture content, but it’s the norm.

When I watch videos of people practicing kendo I often hear them make weird sounds. What is that sound for?
Answer: Thanks for your question. I am not sure what kinds of sounds you are referring to. Can you be more specific?

Question: How Can Parents Keep Track Of Where Their Kids Hang Out?
Answer: Hopefully, the lines of communication between you and your teen are open enough so that they can tell you where they are going. There are cellphone apps that allow you to keep track of where your children are.

← Did Allegiant Air stop its nonstop flight service between Reno and Oakland?
Answer: It looks like safety was possibly the reason why initial construction prohibited that left turn near the Fire Creek Crossing shopping center just southwest of the Reno-Sparks Convention Center, city of Reno traffic engineer Steve Bunnell said.
To make a left turn there (click here for location), cars must cross two lanes of traffic running in the opposite direction and initial construction more than a decade ago placed a median there to prevent left turns.
But that doesn’t mean the city won’t reconsider the decision in the future, Bunnell said.
← Did Allegiant Air stop its nonstop flight service between Reno and Oakland?

How many North American birds use the boreal forest every year?
Correct Answer: C. The boreal forest is used by nearly half of the birds in North America every year. That’s a pretty important habitat, if you ask us! And with the boreal making up more than half of Canada’s land area, it’s pretty enormous too.
CWF Helps Determine Migratory Bird Populations in the North.

Due to recent events. Moderator abusers, hackers.
When will we return? Answer: Most likely tomorrow.

An OTA is working with a patient with mild vision loss. One of the goals for this patient is to read while they are sitting in their recliner in their living room. What three interventions would be BEST to introduce with this patient?
Answer: A,B,C. This patient has a goal of reading independently while in his recliner in the living room. A computer software program will not allow him to relax independently to read and relax.

16% of the pens in a stationery shop are red. The number of black pens is 3/4 the number of red pens. The number of green pens is 5/7 the total number if red and black pens. The rest of the pens in the shop are blue. The number of blue pens is 180 more read more ..
24% of the people at a shopping mall are men. The number of boys is 3/8 of the number of men. The number of women is 4 times the number of boys. The number of girls is 504 more than the number of men. How many males are there in the shopping mall?(please read more ..
Tina had 4 times as many pencils as pens. She gave 260 pencils and 30 pens to her friends, after which she had twice as many pens as pencils left. How many pencils did she have altogether at first?(please answer in a specific primary 5 way as my nephew read more ..
John, Kenny and Lawrence shared some money in the ratio 9:8:15.After Lawrence gave 40% of his money to Kenny, Kenny had $60 more than John. How much did Lawrence give to Kenny ?
Mrs Lao bought 420 blue pens and 160 red pens. She sold some of the red pens. After that, 7/9 of the pens left were blue pens. How many red pens did Mrs Lao sell?
The product of 2 numbers is 504. The difference between the 2 numbers is 10. What is the bigger number?
The product of 2 numbers is 504. The difference between the 2 numbers is 10. What is the bigger number?

A number when divided by 169 leaves 78 as remainder. what would be the remainder when the same number is divided by 13 ?
=> The number is completely divisible by 13.
Three bells toll at intervals of 36 s, 40 s, 48 s, respectively . They start together . after how many minutes will they next toll together ?
A's salaryis 20% less than B's salary . By how much per cent is B's salary more than A's ?
Ans 7. Let the distance travelled by the first train be x km.
A,B and C are supposed to finish 19/23 of the work together.How much shall be paid to B ?
. . x = 12 cm.

Thoughts from an organic farm in rural Japan.
Going on book tour conjures up a dual image of the feted author winging from one city to the next making her way (on the dime of the publisher!)….adoring fans lined up out the door at major bookstores across the United States waiting for a stolen moment with their favorite author, a few personal words, and a signature…and on the flip side, grim hotel rooms with even grimmer food.
My book tour was none of the above. It was mainly orchestrated by me (at my choice). I had a willing and able publicist provided by my publisher (Andrews McMeel) but for me it made sense to contact the people I knew in the food world and plan my pivotal book events layer by layer. It took every day, all day, throughout two entire months of the summer of 2012.
Photo shoots: 2+ years!!! (started before I wrote the proposal). Proposal process + working with agent: 3 months. Shopping the proposal to book contract: 3 months. Futzing around: 9 months. Madly writing: 4 months. Re-testing and editing: 6 months. Preliminary Book Tour planning: 2 months…Serious Book Tour scheduling: 2 months. Main Book Tour Sept/Oct 2012 (7 weeks); Mini Book Tour Feb 2013 (2 weeks); Spring 2013 Book Tour (5 weeks). ….You can see why Tadaaki was not so excited about the whole book thing.
But for me Japanese Farm Food is a living thing and every time I have some reason to go to the States, I feel compelled to put events on the docket to spread the word and introduce this simple style of food to more and more people.
I have some strange impression that only people I know are buying the book so when I see random tweets or posts from people who have (and love) the book I get a tickle/twinge in my stomach. Is it real? How do these people find the book? I always wonder. I am also touched by the periodic email from fans (fans…hah!...so odd to say).
And it is because of that kismet chance of opening up this door into the Japanese countryside for people that I continue to do events. I will be in the U.S. for my Stanford Reunion and have five Japanese Farm Food events on the calendar. I will post the schedule on my website.
You know the saying “in for a penny, in for a pound”…that is completely how I look at where I am. These days it seems easier to get a book contract, but you need to pour much more of yourself into the project than in the golden years of book publishing. I can live with that. Also who cares about the project more than I do? Nobody. So I better get out there and do something about presenting myself and my book in front of people who love food. Certainly doing food events what seemed like every day for 7 weeks (or the 2 weeks in winter and the 5 weeks in spring) was thoroughly exhausting but it was also exhilarating. And that is why I keep doing it again and again. Because I am lucky enough to get the holy grail of all for writers: A book contract. So I will not squander it whining about not having support (which I do) or not having enough money to travel (which I don’t).
Also writing a book about a way of life that is mostly unknown by modern, urban Japanese has catapulted me into the eye of the media (Fuji TV is documenting my pickling and farm food methods for periodic 20-minute segments aired on Sunday mornings under the title of “Lost Japan.”) and the government (I presented at Japan Night of Summer Davos on our life and food). Japanese Farm Food has given me a big voice in Japan at a time where traditional foods and ways of life are in crisis. And for that I am deeply grateful.
I am also deeply grateful for the ever-inclusive community of Chez Panisse and Alice Waters for kindly allowing me into their world. It is my second home. For that, the book launch dinner deserves its own post and I will write it separately.
Once Alice and Jen Sherman had given me the thumbs up for holding my book launch dinner at the Chez Panisse Café, the rest of my first book tour fell slowly into place. Over the course of seven weeks in September and October of 2012 I collaborated on 7 Japanese Farm Food dinners; talked, signed books, and served Japanese farm food snacks at 12 bookstores; conducted 4 cooking classes and 6 cooking demos; and was also interviewed by 7 well-known radio shows. I travelled from the Bay Area to Portland, Seattle, Woodstock VT/Hanover NH, Boston, NYC, and Albuquerque, NM. My publisher kindly underwrote a portion of the expenses, but let’s face it the book tour is the responsibility of the author these days so it makes sense to go where you want! Of course unless you are a well-known author like some of my friends. Something to aim for, perhaps?
For now, here are some other highlights of the Fall 2012 Book Tour.
First, had it not been for my dear friends Ceciily Dumas and Sarah Moulding, I would have been a poor little orphan fending for herself in Motel 6. They and their darling girls Izzy and Pinky took me in for the 2 months I was a vagabond in the U.S. Their basement apartment was in a constant state of out-of-control disorder as I unpacked and packed for each new venue. Having this home base kept me grounded and and being part of their family kept me feeling connected.
But many people supported my 7 week book tour...friends and family put out all the stops to come to as many events as possible. And they have been equally patient and understanding with my lack of free time to meet privately. I have tunnel vision: book, book, book.
And Sylvan Mishima Brackett of Peko-Peko Japanese Catering brought out the kamado wood-fired rice cooker to cook Tadaaki's rice for umeboshi-filled rice balls on the back patio. Chez Panisse Chef Cal Peternell, assisted by son Henderson, was grilling teriyaki burgers along side Sylvan's kamado. Wish you could have been there for all the food...there was a lot. Charlie goes big when he puts together an event. Watch his website for future dates and for the opening of his new place in Oakland: Penrose.
Since the book tour was of my design, I decided to try and fit in some of those places I had been wanting to visit for many years now. My mother had been a professor of English literature at Dartmouth for 10 years and I spent several months in the Hanover area during the summer of 1987 and the winter of 1988. The draw to go back was strong and deserves its own post.
draw to go back was strong and deserves its own post.
I approached Deirdre Heekins and Caleb Barber of Pane e Salute in Woodstock, VT--never thinking they would actually agree to do a Japanese Farm Food dinner in their very Italianate osteria and wine bar. The return email from Deirdre asked one question, "What should we grow now for the dinner in October?" That says it all, doesn't it?
return email from Deirdre asked one question, "What should we grow now for the dinner in October?" That says it all, doesn't it?
Caleb and my old pal from SF days, John Larkin. My most loyal supporter. John came to dinners in Berkeley, Seattle, Woodstock, and Brooklyn!
Caleb and my old pal from SF days, John Larkin. My most loyal supporter. John came to dinners in Berkeley, Seattle, Woodstock, and Brooklyn!
Another inspiring Japanese Farm Food dinner venue: the airstream trailor behind Marlow & Sons in Brooklyn. Chef Ken Wiss and crew put together two dinners inspired by the book. They remain the only "inspired-by" dinners that I have truly loved. Really stunning in fact. Ken got the sensibility and yet made it his own.
Chef Ken Wiss and crew put together two dinners inspired by the book. They remain the only "inspired-by" dinners that I have loved. Really stunning in fact. Ken got the sensibility and yet made it his own.
John (who grew up in Brooklyn) waits for me to finish talking to the guests. We ate at Reynard, their sister shop, then got to sit down for Ken's full Japanese Farm Food dinner the following.
John (who grew up in Brooklyn) waits for me to finish talking to the guests. We ate at, the now defunct, Isa that first night, then got to sit down for Ken's full Japanese Farm Food dinner the following.
After asking Chez Panisse to host the Book Launch Dinner, I approached Nate Tilden of Olympic Provisions and Clyde Commons. Olympic Provisions SE is my go-to restaurant when I am in town to visit son, Christopher in college at Lewis & Clark. Nate immediately said yes, but it took awhile to get the date set. This dinner was another of my favorites - warm...and beautifully executed.
After asking Chez Panisse to host the Book Launch Dinner, I approached Nate Tilden of Olympic Provisions and Clyde Commons. Olympic Provisions SE is my go-to restaurant when I am in town to visit son, Christopher in college at Lewis & Clark. Nate immediately said yes, but it took awhile to get the date set. This dinner was another of my favorites - warm...and beautifully executed.
My Portland schedule coincided with Feast Portland so I kept it light. That gave me plenty of time to hang out with pal, Giovanna Zivny - my indulgent and fun host for the week. Christopher is lurking in the background - he was the tolerant participant in several of my events and a wild Bon Appetit dinner at Luce.
Some of my favorite events were the cooking classes I did at colleges (Christopher is in the black). I sent around an email on Monday night to the Lewis & Clark Rice Club (!), Japanese Club, and TCK's (Third Culture Kids). By Tuesday night we had over 30 kids signed up for a Wednesday night class. The class was held in Christopher's dorm so we improvised by bringing in long tables for prep and using the postage stamp–sized kitchen for boiling the greens and cooking the country vegetable soup. I brought 10 carbon steel Japanese vegetable knives so the students could get a sense of the feel for a "real" knife in their hands while cutting. Although I bought all of the vegetables at the Portland farmers' market, the food service was incredibly supportive and the kids were very enthusiastic and interested. Some even went back to their dorms to get tupperware to take home any of the leftovers. A hit!
I also had a great class at Stanford with equally enthusiastic, engaged students. Doing cooking classes at colleges was never about selling books. My aim was to stimulate the hearts and minds of young adults on the verge of creating their own cooking and eating practices for life. But I did sell one book to my new pal Patrick (on my right).
Ohitashi - boiled, refreshed, squeezed greens sprinkled with shaved katsuo bushi and drizzled with our local soy sauce from Yamaki Jozo, repackaged by Gold Mine Natural Foods under the Ohsawa Nama Shoyu label.
Kenchinjiru - konbu soup broth with simmered root vegetables and homemade tofu flavored with organic soy sauce.
The cooking demos were also lots of fun and gave me a chance to cook the food myself in a way that some of the dinners did not. Working in new kitchens provides its own challenges but finding the venues where I might want to go back was always an underlying thought behind my choices. I was particularly taken with the experience at Los Poblanos an incredible organic lavendar farm and hotel on the outskirts of Albuquerque introduced to me by Deborah Madison.
Another great takeaway from the tour and the book are the friendships forged because we are all in it together.
Another great takeaway from the tour and the book are the friendships forged because we are all in it together.
Another great takeaway from the tour and the book are the friendships forged because we are all in it together.
And finally after 7 weeks I am almost home....too late to get back to rural Saitama, I stay the night in the Haneda Airport hotel and have my sandwich brought from The Local Butcher Shop in Berkeley....and some wine.
Shiokara, or more precisely ika no shiokara, is most often described as “fermented squid guts.” No surprise that I mistakenly thought the white tendrils inside this delicacy were actually guts, and not the julienned slices of fresh squid that they really were. The raw squid pieces are cloaked in the creamy coral gastric juices squeezed from the inner sack of the squid and are seasoned with a bit of miso, salt, soy sauce, sake, red pepper, and yuzu peel. Heavenly.
We had spent a better part of an hour winding our way through some narrow back streets in a god-knows-where neighborhood of Tokyo. My newfound pal Mike Verretto (a Harvard guy with mad Japanese skills) was intent on finding a Robata-ya. We never did. He was just as intent on me tasting shiokara and ordered it straight away. The server set the dish down on the table and Mike slid it my way. “Squid guts, “ he said. Salty, funky….downright stinky…unpleasant is putting it mildly. “When it’s good, shiokara is very good,” Mike assured me. And those words became almost a mantra for me in my life in Japan. The good is very good, the bad is very bad. And the mediocre is pretty common. Trust me on this.
I was recently at a confab attended by long-term foreigners in Japan, Japanese trend-setters, and some members of METI (Ministry of Economy, Trade, and Industry). The theme of the meeting was to brainstorm about ways to introduce or promote Japan to countries overseas or foreigners visiting Japan. One participant mentioned he had been thinking to bring a jar or two of shiokara as a way of introducing an unusual Japanese taste but then had reconsidered because it might not appeal to foreigners. Ya think? The thought that immediately jumped into my head was who would want to eat shiokara from a jar? They don’t even sell it at our fish market. When I asked one of the fishmongers he was perplexed (as in “why the hell would you buy it in a jar?”) and pointed me to the semi-fresh plastic packs stacked in the fridge case. I sidled up to the case with my camera and snapped some shots of the label (squid, guts, sugar, salt, vinegar, honey, MSG, sorbitol, polysaccharide thickener, ethanol alcohol, annatto, paprika). Yum. Sounds good, right?
Dodging the mob of people laying in provisions for New Year, I returned to the “real” fish area and selected three of the last squid of the year. My fishmonger scolded me for buying it at the expensive time. “You should have gotten it last week!” Hey, I did…but it was so good, I wanted to make shiokara again. Thrifty has never been my strong suit. I want it, I buy it. And anyway they were only a 100 yen more a piece (adding $3.44 to the total). I could handle that.
Here is the tricky thing about squid though….until you pull the gastric sacs out of the squid you cannot tell what they will contain. If you are lucky, each sac will be plump and the contents will be a rosy coral color. Unlucky and you could have flaccid sacs with brownish or even acrid black juices. The solution here is to buy extra just in case and air-dry the squid bodies you don’t use for shiokara. At least that is my solution, you can choose your own.
The other issue is that in Japan we use surume ika (Japanese common squid, Pacific flying squid). The only squid I had handled in the States recently was at Chez Panisse and I remembered that the guts oozed out a greyish color as we cleaned the squid. Pretty plump sacs of coral were nowhere to be found.
There is no taste sensation that can quite match home-cured ika no shiokara and I hope you can experience this gorgeously enticing dish yourself. So easy to prepare but perhaps so far out of grasp without the Japanese fisherman who takes care to fish the squid gently and lays the bodies lovingly in styrofoam boxes packed in ice and whisked to the nearest fish market. A different culture for a different way of eating. In Japan, raw fish starts with the fisherman and without him we would not be able to continue this way of eating.
Recently someone asked me if I take care to buy only fish from the Sea of Japan to avoid risk of radiation contamination from the Pacific side. I don’t, because I trust my fishmongers and that is one compelling reason to buy from an honest professional with whom you have a relationship. For that kind of person does not have it in him to dupe his customers because he takes pride in his métier. He is a shokuninsan—a craftsman.
Rather than handing someone a pro forma jar of preservative- and MSG-laden ika no shiokara, I’d rather show that person how to make the real thing. If you can find dip net caught squid, that is.
Running water makes the squid cleaning process easier to handle but if you live in a water-poor state or country, making due with a bowl of ice water may be more prudent.
I position a cutting board immediately to the left of my kitchen sink, set the bag of squid right behind the board and a wire mesh net in the sink itself. Any squid refuse gets returned to the bag and later composted. Remove the squid from the bag and lay them on the board. Detach the tail portion of each squid by pulling it away from the main body. Drop in the sink as you go. Gently dislodge their inner gastric sac from the body by running your finger around the perimeter of the inside body walls. Grasp the tentacles around the eye area and pull the sac out in one piece. Add the bodies to the pile of tails in the sink. Move the board with the sacs and tentacles to free counter space and bring out another board for your workspace.
Score a vertical line down the outside skin of the squid with a sharp knife (don’t cut the meat, just the skin). Ideally this line will be directly outside of where the plastic-like stick called the gladius is attached. Remove the skin by nudging it off laterally from the center in a rolling motion. Running water helps here. Some skins come off easier than other. Pull the skin off of both sides of the tail, a welcome easy operation. Rinse the tails and set to drain in the wire mesh strainer.
Lay the squid bodies on the clean board and slice them open vertically at the place where you scored the skin. Scrape off any remaining inside slimy tendrils, toss those into the squid bag, and drop the cleaned squid bodies into the strainer with the tails.
Move over the board with the tentacles and sacs. Cut off the tentacles below the eye. Rinse them in the sink under running water and remove any hard portions of the suckers by running your fingernail down each leg. Drop the tentacles into the strainer.
Dry the tails, bodies, and tentacles in a clean dishtowel. Evaluate the amount of squid “guts” in the digestive gland sacs and make a decision about how much squid to keep for shiokara and how much to dry. I usually go with about 3 small sacs per 2 squid or 2½ plump sacs per 2 squid.
Cut the squid bodies in half vertically. Slice crosswise into julienne strips after excising the two hard lumps near the top. Slice the tail portion vertically into strips. Cut the legs off of the portion that joins them and cut into 3-inch/7.5-cm segments. Chop the top portion by cutting through crosswise to free up each little leg nub. Slide the squid pieces into a smallish bowl.
Squeeze the creamy gastric “juices” out of the sacs into the bowl with the squid. Professional chefs will also pass them through a drum sieve (uragoshi). We don’t have to do that though, squishing with your fingers works perfectly fine.
Blend in 1 teaspoon deep-flavored miso, ¾ teaspoon salt, a splash of soy sauce, a splash of sake or shochu, 1 teaspoon finely slivered yuzu or Meyer lemon peel, and one very small red chile pepper sliced into fine rounds. Toss with your fingers and taste for salt. Add a speck more if needed. It should be flavorful and mild, not overly salty. Spoon into a jar and let “ferment” for 24 hours. Eat within 2 days.
Air-dried squid: lay cleaned squid bodies and tentacles (still attached at the top) on a bamboo basket and dry in direct sunlight for 2 to 4 hours until the skin has tightened and developed a slightly leathery texture. Turn once. If you have crows in your area, a nylon fish-drying basket comes in handy. If you clean the squid in the late afternoon or evening, leave it on the basket at cellar temperature and dry outside the next morning. Grill lightly over low-ember coals, julienne, and eat dipped in soy sauce or salt for a before-dinner snack with cocktails. Uncooked dried squid keeps wrapped in the fridge for about a week.
With not much fanfare, I sent in the last edits on my book and index on April 19 at 8 am. The editing process stretched from the end of last November on into a very furious back and forth well into this March. I don’t think any of us had anticipated it to take so long.
But the book is now at the printer and I am moving on to planning the fall “book tour.” As most people know, book tours are a thing of the past (no money except for the luminaries), but my publisher has been supportive and I am willing to kick in as well...and my community of food people has been overwhelming generous with offers to host or help.
But before I go, I had my summer seeds to plant. I got morale (and physical) support from Alyssia and Yumiko, my teacher and assistant at Sunny-Side Up! The kids were there for entertainment and company. There wasn’t much for them to do. Shoveling dirt into bags is heavy work. And digging out mulch from the middle of an overgrown mulch pile topped with several inches of dried leaves is even heavier. Unwieldy comes to mind.
OK, let’s just back track a little here. First this means rummaging around in the garage for the shovels (not there) and the sifter (Tadaaki had to find). Then going to the chicken coop to search out where the shovels really were. And then there is the business of reaching over a stack of 25k bags of feed to access the paper feed bags (for the dirt) that are of course lying under a whole slew of plastic feed bags. By this time the kids were already waiting for me at the field with Yumiko and Alyssia.
The SSU! kids danced around the field a bit while I searched for the cilantro that had miraculously reseeded last winter, but was becoming engulfed in weeds. (Found it!!) The kids scrabbled around at removing a patch of weeds and Yumiko shoveled dirt into the feed bag that Alyssia held. Division of labor (Yumiko is strong.) I set to work on the worst task of the day: digging out mulch dirt (read: digging a hole in the middle of the mulch pile and smooshing out the dirt by hand onto the flat, mostly useless, shovel). I lay a feed bag down and set the sifter on top of that while some kids crowded around to watch the “fascinating” operation. (I like to fool them into thinking that everything I do is utterly captivating and intrinsically worth study and discussion.) And from there I proceeded to sift the dirt of pebbles and sticks. Repetitious, tedious work that made my arm tired. The only bonus was finding a yochu—not sure how you call it in English but it looked like a large beetle (kabuto mushi) was due to hatch out in the not too distant future. We looked at him for a little bit, then I put him back in the mulch pile and covered him up.
Yumiko had filled three feed bags half way up in the time I had barely sifted enough mulch to make a quarter bag. Despite Tadaaki’s blithe recommendation of the 1:1 ratio of dirt to mulch, I figured we could make due with less mulch as I was losing steam (and interest in the project). I kept smooshing and sifting while Yumiko filled a bag with the unsifted stuff (to be worked on later). And that was that.
After lunch we grabbed some kids and finished the planting operation (which mainly consisted of throwing dirt and mulch into newspaper-lined plastic planters, poking in seeds, covering with more dirt and mulch, patting them down, covering with a thick layer of newspapers, and soaking with water). Tadaaki has mentioned a few times about making the tunnel. I haven’t yet. Last time I made a tunnel, I bought the wrong kind of materials. How did I know? That was the only tunnel being sold (still is). Apparently you can’t use gauze material, you need plastic. So this time I improvised and bought stiff wire poles and a plastic sheet that is supposedly meant for covering seeds. The only question here is whether there is soft enough dirt in a sunny spot at SSU! where I can erect this tunnel. And will I have time before I leave Sunday night? It is Wednesday here now, so there is hope. But the weather is not on my side since it is raining. And my staff is off until Monday for the Golden Week holiday, so I am on my own.
But I finished the book. There is that.
I spent my first Christmas Eve in Japan eating hand-rolled sushi and sipping sweet sparkling wine. Oh, and I had a slice of the obligatory Christmas Cake…a cloyingly sweet concoction of generic sponge cake smeared with whipped “cream” and adorned with winter strawberries. At least we didn’t have the bucket of Kentucky Fried Chicken that many Japanese eat on Christmas Eve (instead of turkey?). The family I was visiting knew me better.
They knew that my love of sushi had inspired me to want to learn Japanese, thus propelling me to Japan the summer of 1988. My friend prepared a large platter of freshly cut sashimi, along with some other garnishes that I have forgotten (shiso leaves, daikon sprouts, green onion?). She had flavored some hot white rice with vinegar, a little sugar and a touch of salt and had snipped nori sheets into quarters. Each person grabbed a quarter piece of nori, slapped on some rice (with a dab of wasabi), laid a slice or so of sashimi across the rice, maybe some green onion, rolled it and munched it down (after dipping a corner in soy sauce). This is called temaki-zushi and is the most cost-efficient way to enjoy good quality sushi. It was the first time that I could eat as much sushi as I wanted without worrying about the bill. I was captivated.
But it still seemed a tad odd to eat sushi on Christmas Eve. The next day was Christmas, yet not one person uttered the words, “Merry Christmas.” I ate breakfast with my friend and her two children (the husband had already left for work), and made my way back to my train feeling deflated. Was that all there was to Christmas in Japan? Walking through the train station building, the department stores were still madly hawking Christmas wares, eking out the last bit of revenue they could. It was December 25, business as usual—people walking busily through the station, no feeling of Christmas to be had. The desolation that overwhelmed me was palpable and it was that day that I stumbled into the realization that I was culturally a Christian, despite being brought up as an atheist. This realization took a few weeks to set in, but the trigger was that empty Christmas Day twenty-three years ago.
The next year, Tadaaki and I got married right before Christmas. We went to midnight mass at Saints Peter and Paul Church on Washington Square in San Francisco, and spent Christmas Day at my sister Pam’s house in Gilroy with family. Then left for Puerto Vallarta.
I always looked at Christmas Eve as the dress rehearsal for Christmas. Despite my newly found spiritual leanings, for me Christmas and Christmas Eve are all about the food and the gathering of friends and family. Some years have been harder than others (deaths or births coinciding), but I’ve managed to keep both traditions alive here in the Japanese countryside. No Kentucky Fried, no Christmas Cake, no sweet sparkling wine.
For the last 21 years I have invited Tadaaki’s closest high school friends and their families for a late afternoon Christmas Eve dinner. We have skipped a few (because of deaths or births), but not many. Though now our family celebrates on December 23, not December 24. I thought it heresy when one of the friends suggested changing the date because he had to work on the 24th (the 23rd is a national holiday). “You can’t change the date of Christmas Eve…then it won’t be Christmas Eve!” I shot at my husband (a long-suffering cultural buffer between me and some of the more crazy-making Japanese customs).
Then I stopped a beat and considered. Christmas Eve on December 23…hmmm…what a great concept! Moving the date would give me an extra day in between Christmas Eve and Christmas Day to clean up the previous dinner and cook the next. Hah. Moving the date removed a huge weight from my being and an incredible feeling of relief washed over me. I could move the date because I lived in Japan, because I was the one making the holiday happen. What once sometimes seemed like an overwhelming responsibility (to be solely in charge of creating a holiday feeling in a non-Christian country whose idea of Christmas is comprised of made up “traditions” like eating fried chicken and mass-produced, gooey cake on Christmas Eve), no longer binded me. Many people think of Japan as a restrictive society. I’ll go along with that, but if you pop out of the circle and walk your own path, you may get a little flak at first, yet pretty quickly people give up and let you be.
We usually eat duck on Christmas because we have ducks on our farm. And we always have gougères and small producer champagne from France or the U.S. Gougères and champagne are the one constants in our holiday meals, for I do not like feeling constrained into a boring repetition of obligatory holiday dishes. But then, I don’t like feeling constrained into anything, and that is why I feel so free here on the farm in Japan. Nobody thinks I’m an oddball for only eating what we or our friends produce, because nobody notices. I am already an oddball because of my blond hair, and most people don’t look much further than that. And so I go about my life quietly, making my own choices, no recriminations, no comments. It’s an odd kind of life, but one that suits me. I no longer crave the battles that we Americans so love to wage. And now it is my husband who gets energy from a good knock-down-drag-out. Funny, how life goes in a circle. For in some (small) ways, I have become more Japanese than he.
This recipe is from one of my favorite cookbooks, Patricia Wells’ Bistro Cooking. My copy of the book (an early one) has thick deckle-edged pages and a convenient flap-style cover for marking your place. The recipes include such gems as pan bagnat and salade frisée as well as overlooked classics like blanquette d’agneau and pot-au-feu.
Preheat the oven to 425˚F (220˚C) and rub butter on 2 large cookie sheets.
Measure the flour into a medium-sized bowl and whisk to break up any lumps and lighten.
Bring 1 cup (250 cc) of cold water to a boil over medium-high heat with the salt and butter in a medium-sized heavy saucepan (preferably enameled cast iron). Remove the pan from the heat and add all of the flour, stirring quickly and strongly to form a smooth ball without flour lumps.
Replace the pan on the heat and cook the dough over medium-high heat, again stirring quickly and strongly. Try to smash the dough across the bottom of the pan to help cook the flour and dry out the dough a little. This should only take a few minutes depending on how much dough you are working with. You should see some whitening in places indicating that the flour is cooking.
Remove from the heat and add two of the eggs and half of the grated Gruyère. Beat on medium speed until the eggs are emulsified then add the other two eggs. Beat until all of the eggs are completely incorporated into the smooth dough.
Spoon heaping soupspoons of dough onto the buttered cookie sheets—leaving enough space to puff up (maximum about 12 to 15 per tray if you are making multiple batches). Sprinkle with the remaining half of the Gruyère cheese.
Bake in the middle of the oven for about 25 minutes, until golden brown. Remove from the oven and serve immediately on a pretty plate lined with a piece of attractive cooking paper artfully folded in half (to absorb the steam).
This summer with an early September book deadline nipping at my heels, I was in the last mad dash to get my manuscript finished. And as I wrote, I thought a lot about community.
I cancelled the annual summer party (much to Christopher’s disappointment) and never did end up staying abreast of weeding my field (much to Tadaaki’s disappointment). But in the midst of this crazy-busy summer we had three different sets of visitors: Rachael Hutchings of La Fuji Mama blog, Mark Wideman, a friend of Outstanding in the Field, and Casa Brutus magazine with Todd Selby (aka The Selby) as photographer. Visitors coming mean I have to clean the house. That’s a good thing. It also means taking a day or so out of my life, not particularly prudent this summer, but completely rewarding for the renewed energy derived from exchanging ideas with people from outside our locale.
We don’t get out much. Truly. I invite friends over for Slow Food or holiday events and the occasional agricultural celebration, otherwise we don’t do much socializing. No movies. No small dinner parties (at our house or at a friend’s). It is just not part of our daily life. We may go out to the ramen shop or local Italian restaurant when no one feels like cooking; or Soba Ra or Ro when we have birthdays or visitors. But the basic model is: stay home, work at home, eat at home. Home is where life is.
One reason for this is because up until a few weeks ago, we lived with Tadaaki’s mother. As a farm wife, she was not used to going out to eat, so always a reluctant participant (or flat out refused to come). Though she did like Soba Ra (Western chairs for comfortable seating and phenomenal Japanese food). Baachan (as we called her), climbed into the bath on Monday, November 14, and slipped peacefully away from us. We are still a bit shell-shocked, but manage to make it through each day—now so much more quiet without her fretting or fussing about this and that. Dinnertime is positively a ghost hour. She used to be the center of attention with all of her foibles. Baachan drove us to distraction, but damn we miss her.
After that, community is those with whom you spend your daily life. The little SSU! kids are my community. As are Alyssia, my teacher, and Yumiko, my assistant.
buy gobs of products to bring to the U.S. as presents (mainly for restaurant friends). The fact that what they make is so well appreciated gives the people at Yamaki a great feeling of pride. And conversely, I am so deeply thankful (and proud) to have such a place in the next town. It is a mutual relationship.
And then I have a community of food people out in the world. Some in France (the Dordogne and Provence), some in Italy (Piemonte), some in Portland, Oregon, but most in Berkeley, California through Chez Panisse. Chez Panisse is not just a restaurant that happens to make the food that most matches how I like to eat. Chez Panisse is a supportive food community from whose midst have come scores of luminaries in the food world (of course), but more importantly, thousands of other just plain people who were innervated by their time spent mentoring in such an unusual learning environment. As for me, Chez Panisse (and its extended family) is a community of friends with whom I share the same love of that elemental part of food. A love and an appreciation of where the food comes from and a commitment to let that food become what it should be on the plate without heavy-handed manipulation. And it is a place I can relax and be myself.
When friends from Berkeley converged on Japan in October this year, it was a chance to bring two of my main communities together. They were here for a food and art installation project called OPENharvest, organized by the OPENrestaurant group on the U.S. side and Foodlight Project in Japan. I had consulted on the initial planning stages, but the project had taken on a different life under the auspices of the uber-plugged-in Tokyo crew. Out of my purvey. Instead, I set up a series of farm and mountain visits in our area of Western Saitama to introduce our local ingredients to the people who would be putting together the food. And over those two days I got a chance to introduce the members of one of my most important communities from the U.S. to the members of my most important local community. And in those meetings, despite language differences, there was a visible kinship and innate understanding between the members of those two completely disparate, but completely similar communities. As I knew there would be.
And in the middle of the fray, my dear Portland friend, Giovanna Zivny, and her quirky husband, Pavel, arrived. We made the food and antique rounds for a couple days then crossed paths in Tokyo at an edible street fair that OPEN had organized in Shibuya. Tadaaki was there pounding mochi in a traditional get-up that I had never seen before and the young Tokyoites, enthralled with the mochi making, took turns at wielding the mallet. The food was spectacular on that night…especially the deer burgers and the sardine sandwiches.
I never did become much involved with the OPENharvest Tokyo events. Again, out of my purvey. But I kept busy supplying the cooks with organic pork and vegetables, local dairy, and Tadaaki’s eggs. And I came away from the whole project with a deep feeling of warmth for having hosted food people I respect and like in our small part of Japan and for having seen their appreciation for our way of life and for our local friends and producers. It’s not the typical life that can be easily understood by my fly in/fly out visits to the U.S. (especially all dressed up, eating at Chez Panisse). But our life is part of what makes me me and just as I need to go back periodically to the U.S. to be normal, so I want my friends in the U.S. to see how I am in Japan (ripped jeans, garden clogs, floppy sweater…house in constant disarray). It gives me a feeling of being whole, not just showing one side.
So….Sylvan, Sam, Jerome, Charlie, David, Kelly, Sasha, Yuko, Chris and Melissa, Yoko and Kayoko…thanks for coming out to Saitama and thanks for sharing our life for a couple days.
And thanks for getting it.


Rachel bought 2.0 coloring books. 1.0 had 23.0 pictures, and the other had 32.0. After 1.0 week, she had already colored 44.0 of the pictures. How many pictures does she still have to color? Answer:

The More You Have, The Less You See. What is it?
The More You Have, The Less You See. What is it?
Answer : 2 Darkness Explanation : Answer: B) Darkness Explanation: The More You Have the Darkness, The Less You See i.e, visible less.

If you use either Telnet or FTP, what layer are you using to generate the data?
If you use either Telnet or FTP, what layer are you using to generate the data?
Answer : 1 Application Explanation : Answer: A) Application Explanation: Both FTP and Telnet use TCP at the Transport layer; however, they both are Application layer protocols, so the Application layer is the best answer for this question.

If 6 engines consume 24 metric tonnes of coal, when each is working 8 hours day, how much coal will be required for 9 engines, each running 13hours a day, it being given that 2 engines of former type consume as much as 3 engines of latter type ?
If 6 engines consume 24 metric tonnes of coal, when each is working 8 hours day, how much coal will be required for 9 engines, each running 13hours a day, it being given that 2 engines of former type consume as much as 3 engines of latter type ?
Answer : 1 45 metric tonnes Explanation : Answer: A) 45 metric tonnes Explanation: 2 engines of former type for one hour consumes (2 x 24)/(6 x8) = 1 metric ton i.e. 3 engines of latter type consumes 1 ton for one hourHence 9 engines consumes 3 tons for one hourFor 15 hours it is 15 x 3 = 45 metric tonnes.

The oldest dynasty still ruling in which country ?
The oldest dynasty still ruling in which country ?
Answer : 3 Japan Explanation : Answer: C) Japan Explanation: The longest-surviving dynasty in the world is the Imperial House of Japan.

What are people dying from?
Answer: well, people die from many things!
Are to many people dying now?
Why do people lie about dying when there really not?
Answer: It is unfortunate that people would do this but for some reasons they have of their own they do. Attention, lonliness, jealousy and possibly even control issues over the individual(s) the person have told.
What is the main cause of people dying in the us?
Answer: The main cause of people dying in the US as well as in the world is their heart stops circulating blood to the brain which deprives it of oxygen and thus all activity in the body ceases and the person dies. The causes of the heart ceasing to beat are to numerous to count. The ultimate cause of death is as stated.
Why do dying people see things that are not there?
Answer: they want to see all the important moments and memories in their lives.
Why are so many people in your family dying lately?
Answer: So many people are dying lately because many health problems arepresenting themselves. Health is not what it used to be.
Do people throw up when dying?
Answer: Some people will throw up when they are dying. This just depends onhow their body handles the process of passing away.
What do people experience before dying?
Answer: People experience denial, anger, bargaining, depression, then acceptance before dying. Death is change. Anyone making any kind of change will go through these stages. The time it takes is subjective. The more aware we become, the better we will be able to handle this process. Death can be a beautiful experience or a horrible one depending on our intention. The earlier we can learn to embrace change, the better prepared we will be for an eventual wihdrawal from the physical. At the last moment you can call out to someone you know who has preceded you and they will be there to aid you in the beginning of the assimilation process, the process of assessing the progress of this lifetime in addition to all the rest of them in preparation for the next time around. Most of us have a long way to go. The good news is that the learnig potential is speeding up so anyone at this present time can speed up their own evolution through study and practice.
What diseases were the people in the Crimean war dying from?
Answer: lots of things really!!
The rating of people dying from salmonella?
Answer: Statistics show about 1,000 per year.
Why do dying people call out the name of the living?
Does anyone experience the spirit of dying people?
Answer: some do but most do not.
Answer: Whether to keep a dying person on life support is a personal orfamily decision. If the person is suffering it might not be fair tokeep them on life support.
How many people are dying in the world daily?
Answer: a lot thats for sure.
What is the percentage of people dying from strokes?
10 percent of stroke victims require care in a nursing home or other long-term care facility.
15 percent die shortly after the stroke.
While subarachnoid hemorrhage (SAH) represents only about 7 percent of all strokes, it is the most deadly - with more than a 50 percent fatality rate. Of the survivors, approximately half will suffer permanent disability.
What is the percentage of people dying from strokes?
Answer: 10 percent of stroke victims recover almost completely.
10 percent of stroke victims require care in a nursing home or other long-term care facility.
15 percent die shortly after the stroke.
While subarachnoid hemorrhage (SAH) represents only about 7 percent of all strokes, it is the most deadly - with more than a 50 percent fatality rate. Of the survivors, approximately half will suffer permanent disability.
What is the percentage of people dying from Anorexia?
Answer: Roughly 10% of all anorexics will die directly as a result of the disorder, or directly from a Sid effect from the disorder.
How long does dying one live with cheyne strokes breathing?
Answer: Cheyne stoking, sadly, happens just before death. It can last minutes or hours; every person is different. By the time cheyne stoking is apparent, in my opinion, the person is no longer aware of their surroundings.
What percentage of cardiovascular disease and strokes are preventable?
Is it true dying people wait for loved ones to leave the room before dying?
Answer: No, they wait for their loved ones to arrive.
Actually it is extremely common for a dying person to wait until the loved one leaves the room. A loved one may hold vigil for days, step out of the room for just a moment, and that is when the dying person passes.
It is supposedly to protect the loved one from letting them see when they take their last breath.
Why do people have strokes?
Answer: Why do people have strokes?
Why do people get strokes?
Answer: People have a stroke when a blood clot forms in an artery. When theblood clot travels to your brain, that is when you have a stroke.
Why do people suffer strokes?
Answer: Stroke is a medical condition where part of the brain dies as aresult from a blood clot. The blod clot blocks the flow of blood tothe part, depriving that part of the brain with oxygen andnutrients. As such, paralysis of body parts which that part of thebrain controls, ensues.
Why are strokes important to people?
Answer: Strokes can lead to cognitive (brain) and physical damage, from mild to severe implications. In severe stroke, a person can be left without the capacity to think, feel, and move their body.
At what age do people commonly get strokes?
Answer: Stroke happens due to injury in head which causes some part or function of your brain inactive or half dead because cells get dead which may cause stammering or inability to move etc effecting some particular part of your body or you may experience seizures, it varies it can happen at any age.
What kills more people each year than heat strokes?
Answer: Breast cancer kills more women than heart disease.
What is the percentage of a spouse dying after another spouse dies?
Answer: to help prepare you for whats to come, and to encourage you to change the things that you can.
How do people try to get up when they are dying?

Michael Phillips is a health research analyst leading tasks on environmental health and clinical studies at RTI. Currently, he leads the coordination of two groups of experts for the PhenX project and co-leads an exposure sub-study of pregnant women with asthma. Mr. Phillips is also involved in a Sri Lanka field study to measure indoor air pollution from biomass cookstoves. He has extensive experience in working with professionals in the epidemiology, environmental, and chemical fields. He holds a M.S. degree in Environmental Health (East Carolina University).

Welcome to the Suboxone Treatment Directory for Washington. Below is a list of Suboxone treatment programs and doctors who prescribe Suboxone in Washington. The listings are sorted alphabetically by city/town. Each listing provides complete contact information including name, address, phone number, and website if available. We do our best to keep the directory up to date. If you have a correction, updated contact information for a listing, or details for a program that is not listed on this page, please contact opiateaddictiontreatment@gmail.com.
Dr. Jack Miller Batson, Jr.

In this case, p = 1.75 and q = -2.5.
Since q is negative, 1.75 + (-2.5) is 2.5 units from 1.75 in the negative direction.
The second arrow ends at -0.75. So, 1.75 + (-2.5) = -0.75.
First, draw an arrow to represent 1 1 2 .
Start at 0 and extend the arrow 1 1 2 units in the positive direction, which is to the right.
Next, draw an arrow to represent subtracting 3 1 4 from 1 1 2 .
Start at 1 1 2 and extend the arrow 3 1 4 units in the negative direction, which is to the left.
The second line ends at -1 3 4 . So, 1 1 2 - 3 1 4 = -1 3 4 .

Welcome to the Suboxone Treatment Directory for Delaware. Below is a list of Suboxone treatment programs and doctors who prescribe Suboxone in Delaware. The listings are sorted alphabetically by city/town. Each listing provides complete contact information including name, address, phone number, and website if available. We do our best to keep the directory up to date. If you have a correction, updated contact information for a listing, or details for a program that is not listed on this page, please contact opiateaddictiontreatment@gmail.com.

What metric does RIPv2 use to find the best path to a remote network?
What metric does RIPv2 use to find the best path to a remote network?
Answer : 1 Hop count Explanation : Answer: A) Hop count Explanation: RIPv1 and RIPv2 only use the lowest hop count to determine the best path to a remote network.

Reading stories and experiencing storytelling is formative to a child’s development and a critical tool for sense-making. As the Internet of Things develops, we see new opportunities to expand the aesthetics of storytelling. We introduce Smart- Storybook, an augmented environment (AE) application that controls the rich multimodal environment enabled by IoET to create interactive, engaging reading material. Smart Story- book contributes a content creation tool that synthesizes out- put with storylines. Upon reading time, the tool polls devices in a room for story enhancing capabilities (e.g. providing light, sound, smell). The desired story telling environment is resolved dynamically, providing a unique storytelling ex- perience based on available devices and services.
Recursive neural networks (RNNs) have been successful for structured prediction in domains such as language and image processing. These techniques imposed structure onto sentences or images for more effective learning. However, in domains such as Web design, structure is explicitly embedded in the Document Object Model, so structured prediction can be done using the natural hierarchy of Web pages.
Exploring a design space must generally be done by manual inspection of many design examples. Visualizing designdata in an aggregate way can make this process more efﬁcient, but as design data lies in a high-dimensional feature space, selecting the important elements to view is challenging. This work presents Charlotte, a system that enables exploration of Web designs represented in 1,713 dimensions by applying the concept of data portraits and generating visualizations that capture groups of pages with respect to a selected set of design principles. Charlotte demonstrates that meaningful patterns and trends among the design data can explored by using these principles to inform data-driven portraits.

Given regular pentagon ABCDE a circle can be drawn that is tangent to DE at D and to AB at A. In degrees, what is the measure of minor arc AD?
180(n-2), 180*3=540. So, 540/5=108 and the answer is 108.

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Right now, Dr. Johnson is three times older than his son.
When Dr. Johnson was 37 years old, his son was 3 years old.
How old are Dr. Johnson and his son now?
Answer: Dr. Johnson is 51 and his son is 17 years old.
Assume that Dr. Johnson is X years old and his son is Y years old.
Then 3Y = X, and X – Y = 34.
Solving for X and Y, we get X = 51 and Y = 17.

After tumbling out of first place in the Big Sky Conference, the Weber State University women’s basketball team was able to bounce back and sting the Hornets of Sacramento State, 86–73, on Feb. 17 at the Dee Events Center.
With three consecutive losses in conference play, the Wildcats wanted to get back to their style of play.
The contest’s opening tip-off was controlled by Sacramento State, but the Hornets failed to convert on their opening possession, opening the door for a Wildcat three-pointer by junior Emily Drake on the first WSU possession.
After struggling throughout Weber State’s loss to Portland State, Drake was statistically perfect throughout the first quarter, making all five shots, two of which were 3-pointers. She also made both of her free throw attempts.
Drake ended the game leading all Wildcats with 23 points, sinking eight shots on 15 attempts. She surpassed her previous season high of 21 points.
Senior Briana Gray provided meaningful minutes off the bench as Weber State’s “sixth man.” She showcased her defensive skill early blocking a shot and grabbing a steal on the next possession.
Sophomore Dominique Williams came off the bench in the second quarter to give the Wildcats an offensive spark. After netting a highly-contested lay-up in the paint, she pulled up and sank a jump shot from the free throw line.
After pacing shot for shot with Sacramento State early, the Wildcats started to pull away in the second quarter as seniors Kailie Quinn and Larryn Brooks traded three-point shots.
As the first half came to its conclusion, Weber State led 42–36. As a team, they shot 48.5 percent from the field in the first half and 54.5 percent from behind the 3-point arc.
The Hornets came out in the second half with more defensive urgency, switching to a full-court press, but it was simply wasn’t enough for Sacramento State.
Combining their sharp shooting and defensive prowess, the Wildcats were able to keep their lead throughout the second half and finished the game beating the Hornets 86–73.
Senior Jocelyn Adams and Brooks each contributed a double-double for the Wildcats, as Brooks finished with 19 points, 10 rebounds and three assists and Adams scored 12 total points with a team high 11 rebounds.
Sophomore Hannah Friend led all Hornets with 24 total points in the contest. Sacramento State only managed to shoot 35.9 percent as a team throughout the game.
Weber State has four games remaining in the regular season. They travel to face Eastern Washington and Idaho, on Feb. 22 and Feb. 24, respectively.

As New Yorkers we’re constantly on the go and our movements are very much the pulse of the city. A new smartphone app developed by Human is tracking these movements and turning them into an incredible map that beautifully visualizes how we navigate our streets. Are you part of the pack?
The maps created by Human show patterns of activity over the course of 24 hours, ranging from early-morning running routes and rush-hour traffic. Though the app was initially developed as a way to get people outside and exercising for at least 30 minutes a day, the data collected by Human could provide a deeper insight into our city’s commuting behavior and in turn how we can improve our infrastructure, and even general health, through better urban planning. Human manages to not only track movement, but can also distinguish whether someone is on foot, using a bike, running, or even driving in a car.
Other major urban centers represented by the maps include London, Berlin, Washington and Amsterdam. You can see all of these maps at Human’s site here, and even order one as an art print for your home.

Keeping cozy in the cold!
It’s time for fresh air, exploring, and building snow forts, and your doll will be fully equipped with the Our Generation – Winter Walk hiking outfit for 18-inch dolls! This warm style will keep your dolls cozy, even on chilly days!
Athletic Accessories for 18-inch Dolls!
Mountain style that shines for miles!
The bright-purple, quilted jacket is a great outer layer for dolls who want to go on winter adventures. Pair the jacket with the matching purple leggings in a fun zig-zag pattern and your doll won’t have to worry about getting lost in the snow! The cool hiking boots are perfect for a trek through a blizzard or a warm winter walk, and the adorable winter hat has two pom pom “ears” for just a little extra personality – just like your doll!
Have you met Blanca, the doll in the pictures who is modelling the Winter Walk outfit? She is a beautiful 18-inch doll who has long, straight brown hair and brown eyes. When she’s not busy hiking, you can find her in her inventor’s laboratory!
Is your favorite doll looking for even more cozy winter fashion? Check out the Winter Style outfit featuring a cozy sweater dress and earmuffs!
And for getting to and from your exciting hiking adventures, your dolls can use the My Way and Highways 4×4, a rugged vehicle that’s perfect for taking your dolls on adventures!

We were recommended Andy by a friend to help with Financial Advice which he has done very well to put our minds at rest. One of the main things that helped was he was able to explain things in 'Plain English' We have since passed his details on to two friends.
Mark shows a very caring attitude towards his clients and always goes the extra mile to provide a full and comprehensive service, striving always to make sure the clients fully understand any complex issues.
We have been clients of Beaufort for more years than I can remember! We have always been treated with courtesy and respect and can say that the advice and investments handled on our behalf have treated us very well. From personal investments, through SIPP, ISA, EIS and AIM investments we continue to be impressed with their service. Our adviser, Graeme Bone, has given us confidence in our current and future position.
I would heartily recommend Mark - his 'can do' attitude makes working with him and referring clients to him easy. He really gets to know clients to make sure he tailors the advice he gives to their individual circumstances, and as I can now list myself amongst his clients, I can confirm the service received is second to none.
After working together with Mark Dolby and the team at Beaufort on a number of mutual clients we are always impressed with the level of dedication and client care given. Their technical knowledge and ability to understand clients individual needs means the clients we have introduced to them have always been delighted.
Graeme and the team at Beaufort Financial offer an exceptional service and ensure all of our financials are well looked after.
After becoming self-employed in the late 80s we realised that personal pension planning was going to be most essential. We are glad we chose Simon and his team who now comprise Beaufort Financial. To have our pension savings monitored and cared for by a dedicated team of professionals is a great aid to having a relaxing retirement. An added bonus is that Beaufort Financial are a friendly bunch of people!
Graeme has been our adviser for a number of years and as such has always provided clear, thoughtful and professional advice. He is proactive in looking after our finances and is always approachable and easy to work with. It is in no small part thanks to him that we are able to enjoy our retirement as we do.
We wish to express our thanks for your advice and professionalism, , in helping us understand how to achieve our financial goals long-term. Since becoming clients and receiving your investment proposals we have a much better understanding of what our assets can achieve for us, and the confidence to spend if we choose, now and in the future.
I have known Graeme Bone and Beaufort for many years and have had excellent advice from them regarding pensions, investments and financial management for myself and my Company. I have recommended them to friends and colleagues and have without exception had favourable reports back.
Just a quick email to say a huge thanks to you and your colleagues for this morning’s event. Great venue, great food and it was such a pleasure to sit and talk with a wide variety of interesting people over an amazing breakfast in a non-BNI like manner! A great way to start the day!
After 45 years of working, worrying, scrimping and saving, I can give up work and never work again. I can’t stop thinking about that. It seems like the day of reckoning has arrived!
Beaufort Financial is a trading name of Beaufort Asset Management Limited which is authorised and regulated by the Financial Conduct Authority.
Beaufort Asset Management Limited is registered in England & Wales. Company No. 07122971.

2009, Tate Britain, Curwen Print 50th Anniversary, Goodison Room, London, UK.
2019, Art Basel Hong Kong. Go East. BK SIGG Collection.
Antony Micallef participates in Tunnel 228, a show featuring over 20 artists and the theatre company Punchdrunk. A Metropolis-inspired exhibition with a mixture of art and live performance by actors. Located in the tunnels off Leake Street underneath Waterloo station and directed by Kevin Spacey.
Antony Micallef along with Paula Rego and Mark Hearld were invited to take part in the 50th anniversary celebration of the famous Curwen Studios. To commemorate the occasion they exhibited a special limited edition lithograph print in the Tate Britain (Goodison Room).
Antony Micallef was invited by the RA to take part in a group show showcasing new contemporary artists. Displaying 4 bronze nickel-plated 13 ft sculptures in the forecourt (Burlington Gardens). Parasite. Also displaying three meter square paintings inside the academy.
Micallef participated in Santa’s Ghetto in Bethlehem, a group show with over 30 international artists that raised almost $1 million to provide funding for local students attending Dar a-Kalima College, the only dedicated arts university in the Middle East. From this exhibition Micallef produced a body of work documenting his time spent behind the wall.
Micallef represented the UK in an international exhibition looking at urban counterculture. Micallef was invited by the directors of Millenaris Park, a government-funded arts organization to paint on a Trabant car, the icon of the communist era.
Antony Micallef presents a sell-out solo exhibition in the heart of Milan, Italy. The exhibition showcases a series of specially commissioned limited edition lithograph prints. As well as being exhibited in Milan the prints were also on show at the British Embassy in Florence alongside Damien Hirst, Peter Blake, and Richard Davidson.
Antony Micallef wins second prize in the BP Portrait Award competition the first time he enters. This is seen as the catalyst for his future career.

Heather welcomes various commissions for bracelets, earrings, rings, necklaces or wedding rings + engagement rings of her design or yours in platinum, 14K + 18K white or yellow gold as well as in sterling silver. To begin the process all you have to do is email her your idea. If possible include a sketch, link to something that gave you inspiration for the design or simply describe what you need.
Heather also has access to computer aided design (CAD) technology to assist in the fabrication process of select designs. CAD technology is used to create designs that would be difficult or impossible to fabricate by hand, they are then cast to produce one or multiples of your design. After discussion of your design Heather may then provide a CAD image of your design for approval.
The following are examples of some commissions customers have asked Heather to create. To contact Heather about a design idea you have, fill out the contact form with your inquiry. She will be happy to discuss your request.
Click here to view all Commissions.