NYTimes
October 5, 2007
Microsoft Offers System to Track Health Records
By STEVE LOHR
Microsoft is starting its long-anticipated drive into the consumer health care market by offering free personal health records on the Web and pursuing a strategy that borrows from the company’s successful formula in personal computer software.
The venture by Microsoft, which is called HealthVault and was announced yesterday in Washington, comes after two years spent building a team, expertise and technology. In recent months, Microsoft managers have met with many potential partners, including hospitals, disease-prevention organizations and health care companies.
The organizations that have signed up for HealthVault projects with Microsoft include the American Heart Association, Johnson & Johnson LifeScan, NewYork-Presbyterian Hospital, the Mayo Clinic and MedStar Health, a network of seven hospitals in the Baltimore-Washington region. The partner strategy is a page from Microsoft’s old playbook. To make its operating system, Windows, the dominant platform for personal computers, Microsoft persuaded other companies to build on its technology, and it helped them do it.
“The value of what we’re doing will go up rapidly as we get more partners,” said Peter Neupert, the vice president in charge of Microsoft’s health group.
The consumer health offering includes a personal health record and Internet searches tailored for health queries, under the name Microsoft HealthVault (www.healthvault.com).
The personal information, Microsoft said, will be stored in a secure, encrypted database. Its privacy controls, the company said, are set entirely by the individual, including what information goes in and who gets to see it. HealthVault searches are conducted anonymously, Microsoft said, and will not be linked to any personal information in a HealthVault personal health record.
The company hopes that individuals will give doctors, clinics and hospitals permission to submit information like medicines prescribed and data on blood pressure and cholesterol levels.
Mr. Neupert said such data transfers would then be automatic, over the Internet, which is why the partnerships are so important.
At NewYork-Presbyterian Hospital in New York, Aurelia G. Boyer, the chief information officer, explained that the hospital was committed to helping patients manage their own health care. After an initial discussion with Microsoft, the hospital has pledged to start a pilot project to enable some kinds of patient data — E.K.G.’s, perhaps — to be automatically sent to a person’s HealthVault account.
The Microsoft entry comes at a time when people are increasingly using online tools, especially searches, to find health information. Tighter curbs on medical spending and an aging population with more health concerns are expected to prompt consumers to take a larger role in managing their own care, including using online tools. But that trend has not gone very far yet.
Microsoft is also moving ahead at a time when other large technology companies have hit bumps in their health initiatives.
For example, the leader of Google’s health group, Adam Bosworth, left last month. The company has been developing offerings broadly similar to Microsoft’s, including personal health records stored in Google data centers and an enhanced search for health information.
The head of Cisco’s health care practice, Dr. Jeffrey Rideout, recently left to join a private equity firm, Ziegler HealthVest Management. And Dossia, a coalition led by Intel to provide employees at several large companies with personal health records, is going more slowly than planned.
But while some other technology companies are pulling back or slowing down in health, “Microsoft is stepping forward and finally declaring the hand it will play,” said Dr. David J. Brailer, who was the health information technology coordinator in the Bush administration. He now leads a firm that invests in medical ventures, Health Evolution Partners.
At the American Heart Association, Dr. Daniel Jones, the president, said working with Microsoft was a way to accelerate his group’s efforts to curb heart disease. Microsoft is collaborating with the association on an online tool for managing blood pressure. Heart patients will be able to go to the association’s Web site, open a HealthVault account and submit their blood-pressure readings, weight and medications.
At first, Dr. Jones said, consumers will probably enter the data themselves, but later they may have it sent from a doctor’s office or laboratory. Ideally, he said, patients would share the information with their doctor or nurse, who could call or send an e-mail message to warn of any disturbing changes. “The potential here is very great,” Dr. Jones said. “And we all recognize the power of Microsoft to reach millions of households.”
Microsoft has also signed up health care companies. Johnson & Johnson LifeScan, the nation’s largest producer of the glucose monitors used by many diabetes patients, plans to enable the monitors’ readouts to be uploaded to a Microsoft HealthVault account. “We see this as a potentially powerful tool in helping patients manage their diabetes,” said Tom West, president of Johnson & Johnson LifeScan.
Privacy is a serious consideration and one likely to slow the spread of personal health records. But Microsoft’s privacy principles have impressed Dr. Deborah Peel, chairwoman of the Patient Privacy Rights Foundation, a nonprofit group. In terms of patient control and openness to outside audits, “Microsoft is setting an industry standard for privacy,” Dr. Peel said.
Mr. Neupert of Microsoft said the key to building trust in the service would be a track record on privacy. Consumers, he noted, initially were reluctant to try online banking because of privacy worries. But today, online banking is mainstream.
“It’s going to be a long journey,” Mr. Neupert said. “To make a difference in health care, it is going to take time and scale. And Microsoft has both.”
Sunday, October 07, 2007
Sunday, September 09, 2007
Hyperactivity and food additives
NYTimes
September 6, 2007
Some Food Additives Raise Hyperactivity, Study Finds
By ELISABETH ROSENTHAL
Common food additives and colorings can increase hyperactive behavior in a broad range of children, a study being released today found.
It was the first time researchers conclusively and scientifically confirmed a link that had long been suspected by many parents. Numerous support groups for attention deficit hyperactivity disorder have for years recommended removing such ingredients from diets, although experts have continued to debate the evidence.
But the new, carefully controlled study shows that some artificial additives increase hyperactivity and decrease attention span in a wide range of children, not just those for whom overactivity has been diagnosed as a learning problem.
The new research, which was financed by Britain’s Food Standards Agency and published online by the British medical journal The Lancet, presents regulators with a number of issues: Should foods containing preservatives and artificial colors carry warning labels? Should some additives be prohibited entirely? Should school cafeterias remove foods with additives?
After all, the researchers note that overactivity makes learning more difficult for children.
“A mix of additives commonly found in children’s foods increases the mean level of hyperactivity,” wrote the researchers, led by Jim Stevenson, a professor of psychology at the University of Southampton. “The finding lends strong support for the case that food additives exacerbate hyperactive behaviors (inattention, impulsivity and overactivity) at least into middle childhood.”
In response to the study, the Food Standards Agency advised parents to monitor their children’s activity and, if they noted a marked change with food containing additives, to adjust their diets accordingly, eliminating artificial colors and preservatives.
But Professor Stevenson said it was premature to go further. “We’ve set up an issue that needs more exploration,” he said in a telephone interview.
In response to the study, some pediatricians cautioned that a diet without artificial colors and preservatives might cause other problems for children.
“Even if it shows some increase in hyperactivity, is it clinically significant and does it impact the child’s life?” said Dr. Thomas Spencer, a specialist in Pediatric Psychopharmacology at Massachusetts General Hospital.
“Is it powerful enough that you want to ostracize your kid? It is very socially impacting if children can’t eat the things that their friends do.”
Still, Dr. Spencer called the advice of the British food agency “sensible,” noting that some children may be “supersensitive to additives” just as some people are more sensitive to caffeine.
The Lancet study focused on a variety of food colorings and on sodium benzoate, a common preservative. The researchers note that removing this preservative from food could cause problems in itself by increasing spoilage. In the six-week trial, researchers gave a randomly selected group of several hundred 3-year-olds and of 8- and 9-year-olds drinks with additives — colors and sodium benzoate — that mimicked the mix in children’s drinks that are commercially available. The dose of additives consumed was equivalent to that in one or two servings of candy a day, the researchers said. Their diet was otherwise controlled to avoid other sources of the additives.
A control group was given an additive-free placebo drink that looked and tasted the same.
All of the children were evaluated for inattention and hyperactivity by parents, teachers (for school-age children) and through a computer test. Neither the researchers nor the subject knew which drink any of the children had consumed.
The researchers discovered that children in both age groups were significantly more hyperactive and that they had shorter attention spans if they had consumed the drink containing the additives. The study did not try to link specific consumption with specific behaviors. The study’s authors noted that other research suggested that the hyperactivity could increase in as little as an hour after artificial additives were consumed.
The Lancet study could not determine which of the additives caused the poor performances because all the children received a mix. “This was a very complicated study, and it will take an even more complicated study to figure out which components caused the effect,” Professor Stevenson said.
September 6, 2007
Some Food Additives Raise Hyperactivity, Study Finds
By ELISABETH ROSENTHAL
Common food additives and colorings can increase hyperactive behavior in a broad range of children, a study being released today found.
It was the first time researchers conclusively and scientifically confirmed a link that had long been suspected by many parents. Numerous support groups for attention deficit hyperactivity disorder have for years recommended removing such ingredients from diets, although experts have continued to debate the evidence.
But the new, carefully controlled study shows that some artificial additives increase hyperactivity and decrease attention span in a wide range of children, not just those for whom overactivity has been diagnosed as a learning problem.
The new research, which was financed by Britain’s Food Standards Agency and published online by the British medical journal The Lancet, presents regulators with a number of issues: Should foods containing preservatives and artificial colors carry warning labels? Should some additives be prohibited entirely? Should school cafeterias remove foods with additives?
After all, the researchers note that overactivity makes learning more difficult for children.
“A mix of additives commonly found in children’s foods increases the mean level of hyperactivity,” wrote the researchers, led by Jim Stevenson, a professor of psychology at the University of Southampton. “The finding lends strong support for the case that food additives exacerbate hyperactive behaviors (inattention, impulsivity and overactivity) at least into middle childhood.”
In response to the study, the Food Standards Agency advised parents to monitor their children’s activity and, if they noted a marked change with food containing additives, to adjust their diets accordingly, eliminating artificial colors and preservatives.
But Professor Stevenson said it was premature to go further. “We’ve set up an issue that needs more exploration,” he said in a telephone interview.
In response to the study, some pediatricians cautioned that a diet without artificial colors and preservatives might cause other problems for children.
“Even if it shows some increase in hyperactivity, is it clinically significant and does it impact the child’s life?” said Dr. Thomas Spencer, a specialist in Pediatric Psychopharmacology at Massachusetts General Hospital.
“Is it powerful enough that you want to ostracize your kid? It is very socially impacting if children can’t eat the things that their friends do.”
Still, Dr. Spencer called the advice of the British food agency “sensible,” noting that some children may be “supersensitive to additives” just as some people are more sensitive to caffeine.
The Lancet study focused on a variety of food colorings and on sodium benzoate, a common preservative. The researchers note that removing this preservative from food could cause problems in itself by increasing spoilage. In the six-week trial, researchers gave a randomly selected group of several hundred 3-year-olds and of 8- and 9-year-olds drinks with additives — colors and sodium benzoate — that mimicked the mix in children’s drinks that are commercially available. The dose of additives consumed was equivalent to that in one or two servings of candy a day, the researchers said. Their diet was otherwise controlled to avoid other sources of the additives.
A control group was given an additive-free placebo drink that looked and tasted the same.
All of the children were evaluated for inattention and hyperactivity by parents, teachers (for school-age children) and through a computer test. Neither the researchers nor the subject knew which drink any of the children had consumed.
The researchers discovered that children in both age groups were significantly more hyperactive and that they had shorter attention spans if they had consumed the drink containing the additives. The study did not try to link specific consumption with specific behaviors. The study’s authors noted that other research suggested that the hyperactivity could increase in as little as an hour after artificial additives were consumed.
The Lancet study could not determine which of the additives caused the poor performances because all the children received a mix. “This was a very complicated study, and it will take an even more complicated study to figure out which components caused the effect,” Professor Stevenson said.
Wednesday, September 05, 2007
Prius for home power
NYTimes
September 2, 2007
Greentech
Power to the People: Run Your House on a Prius
By JIM MOTAVALLI
WHEN Hurricane Frances ripped through Gainesville, Fla., in 2004, Christopher Swinney, an anesthesiologist, was without electricity for a week. A few weeks ago, Dr. Swinney lost power again, but this time he was ready.
He plugged his Toyota Prius into the backup uninterruptible power supply unit in his house and soon the refrigerator was humming and the lights were back on. “It was running everything in the house except the central air-conditioning,” Dr. Swinney said.
Without the Prius, the batteries in the U.P.S. unit would have run out of power in about an hour. The battery pack in the car kept the U.P.S. online and was itself recharged by the gasoline engine, which cycled on and off as needed. The U.P.S. has an inverter, which converts the direct current electricity from the batteries to household alternating current and regulates the voltage. As long as it has fuel, the Prius can produce at least three kilowatts of continuous power, which is adequate to maintain a home’s basic functions.
This form of vehicle-to-grid technology, often called V2G, has attracted hobbyists, university researchers and companies like Pacific Gas & Electric and Google. Although there is some skepticism among experts about the feasibility of V2G, the big players see a future in which fleets of hybrid cars, recharged at night when demand is lower, can relieve the grid and help avert serious blackouts.
Willett Kempton, a senior scientist in the Center for Energy and Environmental Policy at the University of Delaware, said the power capacity of the automotive fleet was underutilized.
Mr. Kempton is helping to explore the V2G capabilities of a fuel-cell bus and battery-electric vehicles. The technology is also well-suited for so-called plug-in hybrids, which are being developed by General Motors, Toyota and other automakers. Plug-in hybrids will use larger battery packs and recharge from a household outlet for 10 to 30 miles of electric-only driving. When modified, they can return electricity to the grid from their batteries.
Google has four Priuses with plug-in capacity at its headquarters in Mountain View, Calif. With some advice from P.G.& E., Google equipped one to supply power to the grid.
Keith Parks, an analyst at the Minneapolis-based utility Xcel Energy, offers what he calls a “pie-in-the-sky vision” for V2G in which a company would offer incentives to its employees to buy plug-in hybrids. The parking lot would be equipped with recharging stations, which could also return power to the grid from the vehicles.
Both Xcel Energy and the federal National Renewable Energy Laboratory, Mr. Parks’s former employer, are investigating V2G technology.
“We see this as a win-win,” said Sven Thesen, director of P.G.& E.’s Clean Air Transportation office. The utility owns Sparky, a Prius converted to plug-in operation by EnergyCS of Monrovia, Calif.
“It’s the first new use for the electric power infrastructure in 100 years,” said Jesse Berst of Smartgridnews.com.
But the V2G vision is not likely to be realized soon because engineers are wrestling with battery technology, cost and weight. A word of caution is added by John DeCicco, a mechanical engineer and senior fellow for automotive strategies at the nonprofit group Environmental Defense. “It’s hard to take seriously the promises made for plug-in hybrids with 30-mile all-electric range or any serious V2G application any time soon,” he said. “It’s still in the science project stage.”
No automaker is selling a plug-in hybrid vehicle, but some ambitious people are making their own. Converting a stock Prius to back up the grid is much easier, and the guru for such conversions is Richard Factor, 61, an inventor from Kinnelon, N.J.
Mr. Factor says that small U.P.S. units, often used to provide backup power for computer servers, are inexpensive. His system, which he estimates would cost $2,000 to $4,000 to duplicate, incorporates a large U.P.S. mounted in his home and a long electrical cord to the Prius, where it connects through the car’s built-in relay terminals. His system is designed to integrate with the grid, but he said more rudimentary systems could be built for as little as $200.
During a recent six-hour power failure, Mr. Factor estimated that his 2005 Prius used less than one gallon of gasoline.
The V2G potential of Honda’s full hybrid vehicles is unexplored, but the company is doubtful of using them to power homes. “We would not like to see stresses on the battery pack caused by putting it through cycles it wasn’t designed for,” said Chris Naughton, a Honda spokesman. “Instead, they should buy a Honda generator that was made for that purpose.”
September 2, 2007
Greentech
Power to the People: Run Your House on a Prius
By JIM MOTAVALLI
WHEN Hurricane Frances ripped through Gainesville, Fla., in 2004, Christopher Swinney, an anesthesiologist, was without electricity for a week. A few weeks ago, Dr. Swinney lost power again, but this time he was ready.
He plugged his Toyota Prius into the backup uninterruptible power supply unit in his house and soon the refrigerator was humming and the lights were back on. “It was running everything in the house except the central air-conditioning,” Dr. Swinney said.
Without the Prius, the batteries in the U.P.S. unit would have run out of power in about an hour. The battery pack in the car kept the U.P.S. online and was itself recharged by the gasoline engine, which cycled on and off as needed. The U.P.S. has an inverter, which converts the direct current electricity from the batteries to household alternating current and regulates the voltage. As long as it has fuel, the Prius can produce at least three kilowatts of continuous power, which is adequate to maintain a home’s basic functions.
This form of vehicle-to-grid technology, often called V2G, has attracted hobbyists, university researchers and companies like Pacific Gas & Electric and Google. Although there is some skepticism among experts about the feasibility of V2G, the big players see a future in which fleets of hybrid cars, recharged at night when demand is lower, can relieve the grid and help avert serious blackouts.
Willett Kempton, a senior scientist in the Center for Energy and Environmental Policy at the University of Delaware, said the power capacity of the automotive fleet was underutilized.
Mr. Kempton is helping to explore the V2G capabilities of a fuel-cell bus and battery-electric vehicles. The technology is also well-suited for so-called plug-in hybrids, which are being developed by General Motors, Toyota and other automakers. Plug-in hybrids will use larger battery packs and recharge from a household outlet for 10 to 30 miles of electric-only driving. When modified, they can return electricity to the grid from their batteries.
Google has four Priuses with plug-in capacity at its headquarters in Mountain View, Calif. With some advice from P.G.& E., Google equipped one to supply power to the grid.
Keith Parks, an analyst at the Minneapolis-based utility Xcel Energy, offers what he calls a “pie-in-the-sky vision” for V2G in which a company would offer incentives to its employees to buy plug-in hybrids. The parking lot would be equipped with recharging stations, which could also return power to the grid from the vehicles.
Both Xcel Energy and the federal National Renewable Energy Laboratory, Mr. Parks’s former employer, are investigating V2G technology.
“We see this as a win-win,” said Sven Thesen, director of P.G.& E.’s Clean Air Transportation office. The utility owns Sparky, a Prius converted to plug-in operation by EnergyCS of Monrovia, Calif.
“It’s the first new use for the electric power infrastructure in 100 years,” said Jesse Berst of Smartgridnews.com.
But the V2G vision is not likely to be realized soon because engineers are wrestling with battery technology, cost and weight. A word of caution is added by John DeCicco, a mechanical engineer and senior fellow for automotive strategies at the nonprofit group Environmental Defense. “It’s hard to take seriously the promises made for plug-in hybrids with 30-mile all-electric range or any serious V2G application any time soon,” he said. “It’s still in the science project stage.”
No automaker is selling a plug-in hybrid vehicle, but some ambitious people are making their own. Converting a stock Prius to back up the grid is much easier, and the guru for such conversions is Richard Factor, 61, an inventor from Kinnelon, N.J.
Mr. Factor says that small U.P.S. units, often used to provide backup power for computer servers, are inexpensive. His system, which he estimates would cost $2,000 to $4,000 to duplicate, incorporates a large U.P.S. mounted in his home and a long electrical cord to the Prius, where it connects through the car’s built-in relay terminals. His system is designed to integrate with the grid, but he said more rudimentary systems could be built for as little as $200.
During a recent six-hour power failure, Mr. Factor estimated that his 2005 Prius used less than one gallon of gasoline.
The V2G potential of Honda’s full hybrid vehicles is unexplored, but the company is doubtful of using them to power homes. “We would not like to see stresses on the battery pack caused by putting it through cycles it wasn’t designed for,” said Chris Naughton, a Honda spokesman. “Instead, they should buy a Honda generator that was made for that purpose.”
Tuesday, August 14, 2007
Sweating
NYTimes
August 14, 2007
Sweatology
By ABIGAIL ZUGER
Like the finish line of a long road race, the Times Square subway platform one recent hot afternoon was a study in wet humanity, from drenched (a large woman in shorts and a skimpy, sweat-splotched top, flushed and vigorously fanning herself), to barely bedewed (an elderly man in a suit and tie calmly reading his paper).
Who would believe that every sufferer had the same model of personal air-conditioner operating at full blast?
Sweat is our interior coolant, part of a uniquely human biologic machine. The machine drips and occasionally stalls: long waits on torpid platforms can inspire glum reflections on how it will hold up as the planet heats up. But experts counsel optimism: the system is sturdy, adjustable and even reproducible by engineers working to make our future sweaty selves more comfortable.
Humans operate in a tiny range of preferred internal temperatures. We can tolerate overcooling, routinely recovering from long periods of hypothermia with body temperatures diving 20 or more degrees below normal.
But we have little tolerance for even brief overheating: the brain malfunctions with six or seven degrees of fever, and an internal temperature of 110, barely a dozen degrees above normal, is often cited as the upper limit compatible with life. So a good internal air-conditioner is essential, both to dissipate the heat generated by the body’s metabolism and to relieve the heat absorbed from miserable summer weather.
“It is plain old unglamorous sweat that has made humans what they are today,” writes the evolutionary anthropologist Nina G. Jablonski in her recent book “Skin.” “Without plentiful sweat glands keeping us cool with copious sweat, we would still be clad in the thick hair of our ancestors, living largely apelike lives.”
Fur inhibits sweat-induced cooling, and furry animals generally have other ways to lose heat. In humans, Dr. Jablonski argues, sweat glands evolved as body hair vanished, allowing optimal cooling of the enlarging hominid brain and an active lifestyle even in the blazing sun.
For sedentary pursuits in temperate weather, people have no need to sweat: excess metabolic heat easily moves from blood vessels at the surface of the skin into the surrounding air. Because the skin is not completely waterproof, some evaporation of water from skin cells adds a little extra cooling.
But when the body’s owner decides to exercise, the muscles generate too much heat for the air to absorb. The same thing happens when the temperature climbs into the 90s: the skin stops losing heat to the air and absorbs it instead. Then temperature-sensing nerves in the skin and the body’s interior tell the brain to unleash a flow of sweat for heavy-duty evaporation and cooling.
Humidity reduces evaporation and makes everyone sweatier. A breeze enhances evaporation and makes skin cooler (unless the air is so hot the body absorbs its heat instead). Dehydration markedly reduces sweat production. So does sunburn.
But individual sweat patterns still vary enormously. Age, sex, genes, weight and shape play a role, said Craig Crandall, a thermoregulation expert at University of Texas Southwestern Medical Center and Presbyterian Hospital, both in Dallas. So does nonexercise activity, and so, according to a pivotal set of sweat studies done during World War II, does clothing, although not in the way one might predict.
Some people have fewer than two million sweat glands; some have as many as four million. Heavy sweaters may have glands five times average size; their big glands are more sensitive to nerve stimuli and make more sweat.
Everyone’s inner temperature cycles around a slightly different genetically determined version of 98.6 set by the hypothalamus, the brain region that serves as thermostat. We run a little cooler in the morning, a little warmer in the late afternoon. Women run about half a degree higher after ovulation. With menopause the female thermostat becomes notoriously trigger-happy, imagining excess heat where none exists and generating unnecessary sweat.
Men may be more thermally stable, but not for long: beginning about age 60 both sexes sweat less, even if they are in good physical condition, and even if they become seriously overheated. Thus the statistics that during heat waves the elderly are at highest risk of heat stroke.
As for obesity, it is complicated, Dr. Crandall said. Fat may insulate the interior from very hot external temperatures, but it also may compromise heat transfer from interior to skin. Carrying more weight generates more metabolic heat to get rid of. That means more sweat, but research suggests that large people cannot grow more sweat glands to cope with the extra heat load. Radiation of heat from skin to air may become especially important in their heat control.
Over all, though, these factors make small difference in sweat rate. The bigger differences come from activities that may fall short of exercise. Even brief spurts of walking or leg jiggling generate metabolic heat that turns into sweat, as do anger and frustration. The sweatiest person on the subway platform is probably the one who just ran for a train and missed it, Dr. Crandall said.
And as for clothing: less is not always better. In studies during World War II, researchers sat volunteers on wooden boxes in the California desert, some wearing standard olive drab military fatigues, some in light tan summer uniforms, and some “near naked.” The unclothed “soldiers” sweated about 30 percent more than the others — an indication of how much heat their unprotected skin was absorbing from the environment.
And so the average urban warrior might be forewarned that near-nudity on hot subway platforms may be counterproductive, as may be vigorous fanning, pacing and gesticulating if the train is late.
What will happen as the planet heats and more is asked of our sweat glands? No problem, experts say: the system can easily rev up into a high, efficient gear.
The process is called heat acclimation and is routinely seen in athletes training in hot weather. At first their internal temperatures climb, they sweat profusely, lose large quantities of salt in their sweat and feel miserable. But as the days pass they sweat even more, their salt loss diminishes, both skin and internal temperatures drop, and their endurance improves.
At least in part, heat acclimation reflects bigger, juicier sweat glands: in monkeys exposed to continuous heat and humidity, individual sweat glands more than doubled in volume after only two months.
And it took only a week or so for the research subjects in the California desert to develop high sweat rates, low pulse rates and low rectal temperatures. They could work more comfortably, with greatly improved well-being.
In the words of the scientists, they had become “desertworthy.”
All in all, Dr. Crandall pointed out, global warming is likely to be far less thermally dramatic for the individual person than a relocation from Canada to Florida, with its accompaniment of larger, more efficient sweat glands and slightly moister skin.
If the world does become a sweatier place, some engineers are primed to cope. Two years ago, a team at the United States Department of Energy’s National Renewable Energy Laboratory in Colorado completed work on a mannequin, christened Adam, who sweats like a human being and can complain like one, too.
Adam’s slim carbon frame is covered with 120 separate temperature-sensing and sweating zones; water seeps from an interior two-quart reservoir out through his porous skin. He is wirelessly connected to a computer whose software forms his hypothalamus. Other software based on human reactions to a range of temperatures provides estimates of his comfort in various situations.
Adam was devised to help reduce automobile fuel consumption by evaluating ways to limit air-conditioner use. Fully dressed in a car parked in the hot sun, he gets as wet on his back and rear end as any human driver, and just as irritable. Programmers can also rev up his metabolic rate to provide a good, sweaty simulation of road rage, said one of his creators, John Rugh, a senior mechanical engineer.
Adam has helped evaluate clothes for astronauts to wear underneath their spacesuits, and devices to warm injured soldiers. Currently unemployed, he is looking for other work mimicking the human experience in temperature extremes, Mr. Rugh said.
August 14, 2007
Sweatology
By ABIGAIL ZUGER
Like the finish line of a long road race, the Times Square subway platform one recent hot afternoon was a study in wet humanity, from drenched (a large woman in shorts and a skimpy, sweat-splotched top, flushed and vigorously fanning herself), to barely bedewed (an elderly man in a suit and tie calmly reading his paper).
Who would believe that every sufferer had the same model of personal air-conditioner operating at full blast?
Sweat is our interior coolant, part of a uniquely human biologic machine. The machine drips and occasionally stalls: long waits on torpid platforms can inspire glum reflections on how it will hold up as the planet heats up. But experts counsel optimism: the system is sturdy, adjustable and even reproducible by engineers working to make our future sweaty selves more comfortable.
Humans operate in a tiny range of preferred internal temperatures. We can tolerate overcooling, routinely recovering from long periods of hypothermia with body temperatures diving 20 or more degrees below normal.
But we have little tolerance for even brief overheating: the brain malfunctions with six or seven degrees of fever, and an internal temperature of 110, barely a dozen degrees above normal, is often cited as the upper limit compatible with life. So a good internal air-conditioner is essential, both to dissipate the heat generated by the body’s metabolism and to relieve the heat absorbed from miserable summer weather.
“It is plain old unglamorous sweat that has made humans what they are today,” writes the evolutionary anthropologist Nina G. Jablonski in her recent book “Skin.” “Without plentiful sweat glands keeping us cool with copious sweat, we would still be clad in the thick hair of our ancestors, living largely apelike lives.”
Fur inhibits sweat-induced cooling, and furry animals generally have other ways to lose heat. In humans, Dr. Jablonski argues, sweat glands evolved as body hair vanished, allowing optimal cooling of the enlarging hominid brain and an active lifestyle even in the blazing sun.
For sedentary pursuits in temperate weather, people have no need to sweat: excess metabolic heat easily moves from blood vessels at the surface of the skin into the surrounding air. Because the skin is not completely waterproof, some evaporation of water from skin cells adds a little extra cooling.
But when the body’s owner decides to exercise, the muscles generate too much heat for the air to absorb. The same thing happens when the temperature climbs into the 90s: the skin stops losing heat to the air and absorbs it instead. Then temperature-sensing nerves in the skin and the body’s interior tell the brain to unleash a flow of sweat for heavy-duty evaporation and cooling.
Humidity reduces evaporation and makes everyone sweatier. A breeze enhances evaporation and makes skin cooler (unless the air is so hot the body absorbs its heat instead). Dehydration markedly reduces sweat production. So does sunburn.
But individual sweat patterns still vary enormously. Age, sex, genes, weight and shape play a role, said Craig Crandall, a thermoregulation expert at University of Texas Southwestern Medical Center and Presbyterian Hospital, both in Dallas. So does nonexercise activity, and so, according to a pivotal set of sweat studies done during World War II, does clothing, although not in the way one might predict.
Some people have fewer than two million sweat glands; some have as many as four million. Heavy sweaters may have glands five times average size; their big glands are more sensitive to nerve stimuli and make more sweat.
Everyone’s inner temperature cycles around a slightly different genetically determined version of 98.6 set by the hypothalamus, the brain region that serves as thermostat. We run a little cooler in the morning, a little warmer in the late afternoon. Women run about half a degree higher after ovulation. With menopause the female thermostat becomes notoriously trigger-happy, imagining excess heat where none exists and generating unnecessary sweat.
Men may be more thermally stable, but not for long: beginning about age 60 both sexes sweat less, even if they are in good physical condition, and even if they become seriously overheated. Thus the statistics that during heat waves the elderly are at highest risk of heat stroke.
As for obesity, it is complicated, Dr. Crandall said. Fat may insulate the interior from very hot external temperatures, but it also may compromise heat transfer from interior to skin. Carrying more weight generates more metabolic heat to get rid of. That means more sweat, but research suggests that large people cannot grow more sweat glands to cope with the extra heat load. Radiation of heat from skin to air may become especially important in their heat control.
Over all, though, these factors make small difference in sweat rate. The bigger differences come from activities that may fall short of exercise. Even brief spurts of walking or leg jiggling generate metabolic heat that turns into sweat, as do anger and frustration. The sweatiest person on the subway platform is probably the one who just ran for a train and missed it, Dr. Crandall said.
And as for clothing: less is not always better. In studies during World War II, researchers sat volunteers on wooden boxes in the California desert, some wearing standard olive drab military fatigues, some in light tan summer uniforms, and some “near naked.” The unclothed “soldiers” sweated about 30 percent more than the others — an indication of how much heat their unprotected skin was absorbing from the environment.
And so the average urban warrior might be forewarned that near-nudity on hot subway platforms may be counterproductive, as may be vigorous fanning, pacing and gesticulating if the train is late.
What will happen as the planet heats and more is asked of our sweat glands? No problem, experts say: the system can easily rev up into a high, efficient gear.
The process is called heat acclimation and is routinely seen in athletes training in hot weather. At first their internal temperatures climb, they sweat profusely, lose large quantities of salt in their sweat and feel miserable. But as the days pass they sweat even more, their salt loss diminishes, both skin and internal temperatures drop, and their endurance improves.
At least in part, heat acclimation reflects bigger, juicier sweat glands: in monkeys exposed to continuous heat and humidity, individual sweat glands more than doubled in volume after only two months.
And it took only a week or so for the research subjects in the California desert to develop high sweat rates, low pulse rates and low rectal temperatures. They could work more comfortably, with greatly improved well-being.
In the words of the scientists, they had become “desertworthy.”
All in all, Dr. Crandall pointed out, global warming is likely to be far less thermally dramatic for the individual person than a relocation from Canada to Florida, with its accompaniment of larger, more efficient sweat glands and slightly moister skin.
If the world does become a sweatier place, some engineers are primed to cope. Two years ago, a team at the United States Department of Energy’s National Renewable Energy Laboratory in Colorado completed work on a mannequin, christened Adam, who sweats like a human being and can complain like one, too.
Adam’s slim carbon frame is covered with 120 separate temperature-sensing and sweating zones; water seeps from an interior two-quart reservoir out through his porous skin. He is wirelessly connected to a computer whose software forms his hypothalamus. Other software based on human reactions to a range of temperatures provides estimates of his comfort in various situations.
Adam was devised to help reduce automobile fuel consumption by evaluating ways to limit air-conditioner use. Fully dressed in a car parked in the hot sun, he gets as wet on his back and rear end as any human driver, and just as irritable. Programmers can also rev up his metabolic rate to provide a good, sweaty simulation of road rage, said one of his creators, John Rugh, a senior mechanical engineer.
Adam has helped evaluate clothes for astronauts to wear underneath their spacesuits, and devices to warm injured soldiers. Currently unemployed, he is looking for other work mimicking the human experience in temperature extremes, Mr. Rugh said.
Sunday, August 12, 2007
Sweet tea
Slate
I Wish I Lived in a Land of Lipton …
What makes Southern sweet tea so special?
By Jeffrey Klineman
Posted Wednesday, Aug. 8, 2007, at 1:06 PM ET
"It's rough. It's been rough on that food. It's different eating here than it is at the house. Ain't got no sweet tea, and ain't got no fried chicken."
—Boo Weekley, PGA golfer from Milton, Fla., interviewed by the BBC on Day 2 of the British Open, 7/20/2007
You can't blame Boo Weekley for not knowing—before last month, the man had never left North America. And there are some fairly major associations between Great Britain and tea. But poor Weekley had the same awful realization most of us have when we leave Dixie: When you order sweet tea, you probably aren't going to get it. And even if you're lucky enough to find something bearing its name, it's probably not quite the same.
Drinking sweet tea is one of the oldest and most exceptional Southern traditions. As Dolly Parton's character in Steel Magnolias puts it, it's the "house wine of the South"—a clear, orange-to-red tinted tea brewed from six or seven Lipton or Luzianne tea bags, poured hot onto a cup or more of sugar or a pool of simple syrup, and then diluted into a gallon pitcher in the fridge. It's served over a mound of ice in a huge glass—so cold that you can watch your napkin drown in a puddle of condensation.
By "sweet tea," we mean "sweet." As one food technologist told me, some of the sweetest glasses can hit 22 Brix of sugar. That means that 22 percent of the liquid consists of dissolved sugar solids, or, to put it in more meaningful terms: close to twice what you'd find in a can of Coke. Still, there's a balance to the flavor—the tea is brewed long and strong, so it gets an astringency that can only be countered by lots of the sweet stuff.
Southerners, of course, have a taste for sugar that is demonstrably stronger than what you find up North. We like our pecan pie and pralines sweet enough to make the dentist cringe. All of the major soda companies—the Coca-Cola Co., PepsiCo, Dr Pepper—started in the South. Bourbon, that sweetest of whiskies, is from Kentucky. A mint julep, that classic Southern cocktail, is basically a whiskey'd up sweet tea, with mint, ice, simple syrup, and booze.
One chef I spoke with—Scott Peacock, who spent eight years bunking and writing with the Grand Dame of Southern cooking, the late Edna Lewis—suggested that Dixie's taste for sweet may have evolved from the use of sugar as a preservative. Peacock's dad grew up in a small Alabama town where they didn't have much refined sugar. In towns like that, he said, they grew cane, milled it, and put it in jars. People anticipated the crystallization of the cane sugar with great excitement, eager to stir it into their tea.
Sugar worship might account for much of sweet tea's popularity, but I think its appeal lies in the ice. Southerners seem to have a particular fascination with ice. This may stem, most obviously, from the fact that the Southern climate is often steamier than a Rat Pack schvitz. In an early essay about Southern cuisine published by the American Philosophical Society called Hog Meat and Cornpone: Food Habits in the Ante-Bellum South, Sam Hilliard wrote that a container of cool—not even cold—water, pulled from a nearby spring, was a delicacy at the table. Tea was mostly a drink for the upper class, and early on, it was the rich who had access to the ice that came down on ships or in wagons, at least until icehouses were built in cities (Southern farmers had to wait for the arrival of the Model T). If ice was a luxury, then putting out a pitcher of ice-cold tea must have been quite a bit of hospitality. One historian, Joe Gray Taylor, wrote in Eating, Drinking, and Visiting in the South: An Informal History that the rural electrification—and, consequently, refrigeration—wrought by the Tennessee Valley Authority in the 1930s was "probably more appreciated for the ice cubes it provided … than for any of its other services."
Offering up a glass of sweet tea on a hot day in the South is as welcoming a gesture as passing the doobie at a Phish show. It's so ingrained in the Southern DNA—Marion Cabell Tyree included the recipe in a cookbook called Housekeeping in Old Virginia as early as 1879—that people now post videos online of their infants sampling the stuff. It's a frequent menu item for the condemned, as well as a centerpiece at church suppers. As an April Fools' Day prank in 2003, Georgia State Rep. John Noel introduced a bill that would have made it a misdemeanor for a restaurant owner not to include sweet tea on the menu. Most Southerners can easily tell the difference between fresh sweet tea and the stuff from concentrate—and unless their sugar jones is too strong that day, chances are they'll send the latter back.
It's a refreshing combination of sweet and cold, sure, but how does something that's simply tasty become the unofficial beverage for an entire region? Well, there's this: The South reveres its traditions, and sweet tea is one of them. Dixie has had some embarrassments in its time: There's that whole Civil War thing, the whole Judge Roy Moore thing, that whole Naples, Fla., Swamp Buggy Queen thing, to name a few. Getting your nose rubbed in your own traditions too many times makes you cling to those that aren't, well, illegal. And you revere them as much because they have proven resistant to change as you do for their particular qualities.
For me, personally—and I suspect I'm not alone—sweet tea is a primal link to my own Southern past. I grew up a Jewish kid in Atlanta, with a mom from Brooklyn, N.Y., and a dad from Cleveland. To assimilate with my classmates, I quickly learned to say y'all, talk about Herschel Walker, put honey on my biscuits, and enjoy sweet tea. While my parents made us drink an unsweetened mint tea blend at home, I strong-armed them into stopping by Po Folks on the way home from baseball practice. A middling Southern-style chain (we didn't know enough to eat at Mary Mac's), known for horrible phonetic misspellings, heavily larded chicken, and, most importantly, sweet tea served in Mason Jars, it was practically the only place I could get hooked up properly—at least, that is, until I began raiding the always-full homemade pitchers in my friends' refrigerators.
I may live in Massachusetts now, but I still consider myself Southern at heart. In the fall, I ask the bartender to let me watch the Bulldogs game. In the spring, I feel a potentially suicidal need to stop wearing a coat. And in the summer, I still look for sweet tea. Even on the rare occasion I can find someplace that has it on the menu, it's often slightly off. Maybe it isn't sweet enough. Maybe it's the lack of free refills. Whatever it is, it chills me.
Jeffrey Klineman is a freelance writer in Cambridge, Mass. His work has appeared in Boston magazine, George, Commonwealth, Razor, Self, and Penthouse.
I Wish I Lived in a Land of Lipton …
What makes Southern sweet tea so special?
By Jeffrey Klineman
Posted Wednesday, Aug. 8, 2007, at 1:06 PM ET
"It's rough. It's been rough on that food. It's different eating here than it is at the house. Ain't got no sweet tea, and ain't got no fried chicken."
—Boo Weekley, PGA golfer from Milton, Fla., interviewed by the BBC on Day 2 of the British Open, 7/20/2007
You can't blame Boo Weekley for not knowing—before last month, the man had never left North America. And there are some fairly major associations between Great Britain and tea. But poor Weekley had the same awful realization most of us have when we leave Dixie: When you order sweet tea, you probably aren't going to get it. And even if you're lucky enough to find something bearing its name, it's probably not quite the same.
Drinking sweet tea is one of the oldest and most exceptional Southern traditions. As Dolly Parton's character in Steel Magnolias puts it, it's the "house wine of the South"—a clear, orange-to-red tinted tea brewed from six or seven Lipton or Luzianne tea bags, poured hot onto a cup or more of sugar or a pool of simple syrup, and then diluted into a gallon pitcher in the fridge. It's served over a mound of ice in a huge glass—so cold that you can watch your napkin drown in a puddle of condensation.
By "sweet tea," we mean "sweet." As one food technologist told me, some of the sweetest glasses can hit 22 Brix of sugar. That means that 22 percent of the liquid consists of dissolved sugar solids, or, to put it in more meaningful terms: close to twice what you'd find in a can of Coke. Still, there's a balance to the flavor—the tea is brewed long and strong, so it gets an astringency that can only be countered by lots of the sweet stuff.
Southerners, of course, have a taste for sugar that is demonstrably stronger than what you find up North. We like our pecan pie and pralines sweet enough to make the dentist cringe. All of the major soda companies—the Coca-Cola Co., PepsiCo, Dr Pepper—started in the South. Bourbon, that sweetest of whiskies, is from Kentucky. A mint julep, that classic Southern cocktail, is basically a whiskey'd up sweet tea, with mint, ice, simple syrup, and booze.
One chef I spoke with—Scott Peacock, who spent eight years bunking and writing with the Grand Dame of Southern cooking, the late Edna Lewis—suggested that Dixie's taste for sweet may have evolved from the use of sugar as a preservative. Peacock's dad grew up in a small Alabama town where they didn't have much refined sugar. In towns like that, he said, they grew cane, milled it, and put it in jars. People anticipated the crystallization of the cane sugar with great excitement, eager to stir it into their tea.
Sugar worship might account for much of sweet tea's popularity, but I think its appeal lies in the ice. Southerners seem to have a particular fascination with ice. This may stem, most obviously, from the fact that the Southern climate is often steamier than a Rat Pack schvitz. In an early essay about Southern cuisine published by the American Philosophical Society called Hog Meat and Cornpone: Food Habits in the Ante-Bellum South, Sam Hilliard wrote that a container of cool—not even cold—water, pulled from a nearby spring, was a delicacy at the table. Tea was mostly a drink for the upper class, and early on, it was the rich who had access to the ice that came down on ships or in wagons, at least until icehouses were built in cities (Southern farmers had to wait for the arrival of the Model T). If ice was a luxury, then putting out a pitcher of ice-cold tea must have been quite a bit of hospitality. One historian, Joe Gray Taylor, wrote in Eating, Drinking, and Visiting in the South: An Informal History that the rural electrification—and, consequently, refrigeration—wrought by the Tennessee Valley Authority in the 1930s was "probably more appreciated for the ice cubes it provided … than for any of its other services."
Offering up a glass of sweet tea on a hot day in the South is as welcoming a gesture as passing the doobie at a Phish show. It's so ingrained in the Southern DNA—Marion Cabell Tyree included the recipe in a cookbook called Housekeeping in Old Virginia as early as 1879—that people now post videos online of their infants sampling the stuff. It's a frequent menu item for the condemned, as well as a centerpiece at church suppers. As an April Fools' Day prank in 2003, Georgia State Rep. John Noel introduced a bill that would have made it a misdemeanor for a restaurant owner not to include sweet tea on the menu. Most Southerners can easily tell the difference between fresh sweet tea and the stuff from concentrate—and unless their sugar jones is too strong that day, chances are they'll send the latter back.
It's a refreshing combination of sweet and cold, sure, but how does something that's simply tasty become the unofficial beverage for an entire region? Well, there's this: The South reveres its traditions, and sweet tea is one of them. Dixie has had some embarrassments in its time: There's that whole Civil War thing, the whole Judge Roy Moore thing, that whole Naples, Fla., Swamp Buggy Queen thing, to name a few. Getting your nose rubbed in your own traditions too many times makes you cling to those that aren't, well, illegal. And you revere them as much because they have proven resistant to change as you do for their particular qualities.
For me, personally—and I suspect I'm not alone—sweet tea is a primal link to my own Southern past. I grew up a Jewish kid in Atlanta, with a mom from Brooklyn, N.Y., and a dad from Cleveland. To assimilate with my classmates, I quickly learned to say y'all, talk about Herschel Walker, put honey on my biscuits, and enjoy sweet tea. While my parents made us drink an unsweetened mint tea blend at home, I strong-armed them into stopping by Po Folks on the way home from baseball practice. A middling Southern-style chain (we didn't know enough to eat at Mary Mac's), known for horrible phonetic misspellings, heavily larded chicken, and, most importantly, sweet tea served in Mason Jars, it was practically the only place I could get hooked up properly—at least, that is, until I began raiding the always-full homemade pitchers in my friends' refrigerators.
I may live in Massachusetts now, but I still consider myself Southern at heart. In the fall, I ask the bartender to let me watch the Bulldogs game. In the spring, I feel a potentially suicidal need to stop wearing a coat. And in the summer, I still look for sweet tea. Even on the rare occasion I can find someplace that has it on the menu, it's often slightly off. Maybe it isn't sweet enough. Maybe it's the lack of free refills. Whatever it is, it chills me.
Jeffrey Klineman is a freelance writer in Cambridge, Mass. His work has appeared in Boston magazine, George, Commonwealth, Razor, Self, and Penthouse.
Friday, August 03, 2007
101 meals in 10 minutes or less
NYTimes
July 18, 2007
The Minimalist
Summer Express: 101 Simple Meals Ready in 10 Minutes or Less
By MARK BITTMAN
The pleasures of cooking are sometimes obscured by summer haze and heat, which can cause many of us to turn instead to bad restaurants and worse takeout. But the cook with a little bit of experience has a wealth of quick and easy alternatives at hand. The trouble is that when it’s too hot, even the most resourceful cook has a hard time remembering all the options. So here are 101 substantial main courses, all of which get you in and out of the kitchen in 10 minutes or less. (I’m not counting the time it takes to bring water to a boil, but you can stay out of the kitchen for that.) These suggestions are not formal recipes; rather, they provide a general outline. With a little imagination and some swift moves — and maybe a salad and a loaf of bread — you can turn any dish on this list into a meal that not only will be better than takeout, but won’t heat you out of the house.
1 Make six-minute eggs: simmer gently, run under cold water until cool, then peel. Serve over steamed asparagus.
2 Toss a cup of chopped mixed herbs with a few tablespoons of olive oil in a hot pan. Serve over angel-hair pasta, diluting the sauce if necessary with pasta cooking water.
3 Cut eight sea scallops into four horizontal slices each. Arrange on plates. Sprinkle with lime juice, salt and crushed chilies; serve after five minutes.
4 Open a can of white beans and combine with olive oil, salt, small or chopped shrimp, minced garlic and thyme leaves in a pan. Cook, stirring, until the shrimp are done; garnish with more olive oil.
5 Put three pounds of washed mussels in a pot with half a cup of white wine, garlic cloves, basil leaves and chopped tomatoes. Steam until mussels open. Serve with bread.
6 Heat a quarter-inch of olive oil in a skillet. Dredge flounder or sole fillets in flour and fry until crisp, about two minutes a side. Serve on sliced bread with tartar sauce.
7 Make pesto: put a couple of cups of basil leaves, a garlic clove, salt, pepper and olive oil as necessary in a blender (walnuts and Parmesan are optional). Serve over pasta (dilute with oil or water as necessary) or grilled fish or meat.
8 Put a few dozen washed littlenecks in a large, hot skillet with olive oil. When clams begin to open, add a tablespoon or two of chopped garlic. When most or all are opened, add parsley. Serve alone, with bread or over angel-hair pasta.
9 Pan-grill a skirt steak for three or four minutes a side. Sprinkle with salt and pepper, slice and serve over romaine or any other green salad, drizzled with olive oil and lemon.
10 Smear mackerel fillets with mustard, then sprinkle with chopped herbs (fresh tarragon is good), salt, pepper and bread crumbs. Bake in a 425-degree oven for about eight minutes.
11 Warm olive oil in a skillet with at least three cloves sliced garlic. When the garlic colors, add at least a teaspoon each of cumin and pimentón. A minute later, add a dozen or so shrimp, salt and pepper. Garnish with parsley, serve with lemon and bread.
12 Boil a lobster. Serve with lemon or melted butter.
13 Gazpacho: Combine one pound tomatoes cut into chunks, a cucumber peeled and cut into chunks, two or three slices stale bread torn into pieces, a quarter-cup olive oil, two tablespoons sherry vinegar and a clove of garlic in a blender with one cup water and a couple of ice cubes. Process until smooth, adding water if necessary. Season with salt and pepper, then serve or refrigerate, garnished with anchovies if you like, and a little more olive oil.
14 Put a few slices of chopped prosciutto in a skillet with olive oil, a couple of cloves of crushed garlic and a bit of butter; a minute later, toss in about half a cup bread crumbs and red chili flakes to taste. Serve over pasta with chopped parsley.
15 Call it panini: Grilled cheese with prosciutto, tomatoes, thyme or basil leaves.
16 Slice or chop salami, corned beef or kielbasa and warm in a little oil; stir in eggs and scramble. Serve with mustard and rye bread.
17 Soak couscous in boiling water to cover until tender; top with sardines, tomatoes, parsley, olive oil and black pepper.
18 Stir-fry a pound or so of ground meat or chopped fish mixed with chopped onions and seasoned with cumin or chili powder. Pile into taco shells or soft tacos, along with tomato, lettuce, canned beans, onion, cilantro and sour cream.
19 Chinese tomato and eggs: Cook minced garlic in peanut oil until blond; add chopped tomatoes then, a minute later, beaten eggs, along with salt and pepper. Scramble with a little soy sauce.
20 Cut eggplant into half-inch slices. Broil with lots of olive oil, turning once, until tender and browned. Top with crumbled goat or feta cheese and broil another 20 seconds.
21 While pasta cooks, combine a couple cups chopped tomatoes, a teaspoon or more minced garlic, olive oil and 20 to 30 basil leaves. Toss with pasta, salt, pepper and Parmesan.
22 Make wraps of tuna, warm white beans, a drizzle of olive oil and lettuce and tomato.
23 The New York supper: Bagels, cream cheese, smoked salmon. Serve with tomatoes, watercress or arugula, and sliced red onion or shallot.
24 Dredge thinly sliced chicken breasts in flour or cornmeal; cook about two minutes a side in hot olive oil. Place on bread with lettuce, tomato and mayonnaise.
25 Upscale tuna salad: good canned tuna (packed in olive oil), capers, dill or parsley, lemon juice but no mayo. Use to stuff a tomato or two.
26 Cut Italian sausage into chunks and brown in a little olive oil; chop onions and bell peppers and add them to the pan. Cook until sausage is browned and peppers and onions tender. Serve in sandwiches.
27 Egg in a hole, glorified: Tear a hole in a piece of bread and fry in butter. Crack an egg into the hole. Deglaze pan with a little sherry vinegar mixed with water, and more butter; pour over egg.
28 New Joe’s Special, from San Francisco: Brown ground meat with minced garlic and chopped onion. When just about cooked, add chopped spinach and cook, stirring, until wilted. At the last minute, stir in two eggs, along with grated Parmesan and salt and pepper.
29 Chop prosciutto and crisp it in a skillet with olive oil; add chopped not-too-ripe figs. Serve over greens dressed with oil and vinegar; top all with crumbled blue cheese.
30 Quesadilla: Use a combination of cheeses, like Fontina mixed with grated pecorino. Put on half of a large flour tortilla with pickled jalapenos, chopped onion, shallot or scallion, chopped tomatoes and grated radish. Fold tortilla over and brown on both sides in butter or oil, until cheese is melted.
31 Fast chile rellenos: Drain canned whole green chilies. Make a slit in each and insert a piece of cheese. Dredge in flour and fry in a skillet, slit side up, until cheese melts.
32 Cobb-ish salad: Chop bacon and begin to brown it; cut boneless chicken into strips and cook it with bacon. Toss romaine and watercress or arugula with chopped tomatoes, avocado, onion and crumbled blue cheese. Add bacon and chicken. Dress with oil and vinegar.
33 Sauté 10 whole peeled garlic cloves in olive oil. Meanwhile, grate Pecorino, grind lots of black pepper, chop parsley and cook pasta. Toss all together, along with crushed dried chili flakes and salt.
34 Niçoise salad: Lightly steam haricot verts, green beans or asparagus. Arrange on a plate with chickpeas, good canned tuna, hard-cooked eggs, a green salad, sliced cucumber and tomato. Dress with oil and vinegar.
35 Cold soba with dipping sauce: Cook soba noodles, then rinse in cold water until cool. Serve with a sauce of soy sauce and minced ginger diluted with mirin and/or dry sake.
36 Fried egg “saltimbocca”: Lay slices of prosciutto or ham in a buttered skillet. Fry eggs on top of ham; top with grated Parmesan.
37 Frisée aux lardons: Cook chunks of bacon in a skillet. Meanwhile, make six-minute or poached eggs and a frisée salad. Put eggs on top of salad along with bacon; deglaze pan with sherry vinegar and pour pan juices over all.
38 Fried rice: Soften vegetables with oil in a skillet. Add cold takeout rice, chopped onion, garlic, ginger, peas and two beaten eggs. Toss until hot and cooked through. Season with soy sauce and sesame oil.
39 Taco salad: Toss together greens, chopped tomato, chopped red onion, sliced avocado, a small can of black beans and kernels from a couple of ears of corn. Toss with crumbled tortilla chips and grated cheese. Dress with olive oil, lime and chopped cilantro leaves.
40 Put a large can of chickpeas and their liquid in a medium saucepan. Add some sherry, along with olive oil, plenty of minced garlic, smoked pimentón and chopped Spanish chorizo. Heat through.
41 Raita to the rescue: Broil any fish. Serve with a sauce of drained yogurt mixed with chopped cucumber, minced onion and cayenne.
42 Season boneless lamb steaks cut from the leg with sweet curry powder. Sear on both sides. Serve over greens, with lemon wedges.
43 Migas, with egg: Sauté chopped stale bread with olive oil, mushrooms, onions and spinach. Stir in a couple of eggs.
44 Migas, without egg: Sauté chopped stale bread with chopped Spanish chorizo, plenty of garlic and lots of olive oil. Finish with chopped parsley.
45 Sauté shredded zucchini in olive oil, adding garlic and chopped herbs. Serve over pasta.
46 Broil a few slices prosciutto until crisp; crumble and toss with parsley, Parmesan, olive oil and pasta.
47 Not exactly banh mi, but... Make sandwiches on crisp bread with liverwurst, ham, sliced half-sours, shredded carrots, cilantro sprigs and Vietnamese chili-garlic paste.
48 Not takeout: Stir-fry onions with cut-up broccoli. Add cubed tofu, chicken or shrimp, or sliced beef or pork, along with a tablespoon each minced garlic and ginger. When almost done, add half cup of water, two tablespoons soy sauce and plenty of black pepper. Heat through and serve over fresh Chinese noodles.
49 Sprinkle sole fillets with chopped parsley, garlic, salt and pepper; roll up, dip in flour, then beaten egg, then bread crumbs; cook in hot olive oil about three minutes a side. Serve with lemon wedges.
50 The Waldorf: Toast a handful of walnuts in a skillet. Chop an apple or pear; toss with greens, walnuts and a dressing made with olive oil, sherry vinegar, Dijon mustard and shallot. Top, if you like, with crumbled goat or blue cheese.
51 Put a stick of butter and a handful of pine nuts in a skillet. Cook over medium heat until both are brown. Toss with cooked pasta, grated Parmesan and black pepper.
52 Grill or sauté Italian sausage and serve over store-bought hummus, with lemon wedges.
53 Put a tablespoon of cream and a slice of tomato in each of several small ramekins. Top with an egg, then salt, pepper and grated Parmesan. Bake at 350 degrees until the eggs set. Serve with toast.
54 Brown small pork (or hot dog) chunks in a skillet. Add white beans, garlic, thyme and olive oil. Or add white beans and ketchup.
55 Dredge skate or flounder in flour and brown quickly in butter or oil. Deglaze pan with a couple of spoonfuls of capers and a lot of lemon juice or a little vinegar.
56 Make a fast tomato sauce of olive oil, chopped tomatoes and garlic. Poach eggs in the sauce, then top with Parmesan.
57 Dip pork cutlets in egg, then dredge heavily in panko; brown quickly on both sides. Serve over lettuce, with fresh lemon, or bottled Japanese curry sauce.
58 Cook chicken livers in butter or oil with garlic; do not overcook. Finish with parsley, lemon juice and coarse salt; serve over toast.
59 Brown bratwursts with cut-up apples. Serve with coleslaw.
60 Peel and thinly slice raw beets; cook in butter until soft. Take out of pan and quickly cook some shrimp in same pan. Deglaze pan with sherry vinegar, adding sauce to beets and shrimp. Garnish with dill.
61 Poach shrimp and plunge into ice water. Serve with cocktail sauce: one cup ketchup, one tablespoon vinegar, three tablespoons melted butter and lots of horseradish.
62 Southeast Asia steak salad: Pan- or oven-grill skirt or flank steak. Slice and serve on a pile of greens with a sauce of one tablespoon each of nam pla and lime juice, black pepper, a teaspoon each of sugar and garlic, crushed red chili flakes and Thai basil.
63 Miso steak: Coat beef tenderloin steaks (filet mignon) with a blend of miso and chili paste thinned with sake or white wine. Grill or broil about five minutes.
64 Pasta with fresh tomatoes: Cook chopped fresh tomatoes in butter or oil with garlic until tender, while pasta cooks. Combine and serve with grated Parmesan.
65 Sauté squid rings and tentacles in olive oil with salt and pepper and garlic; add chopped tomatoes. Cook until the tomatoes break down. Serve over pasta.
66 Salmon (or just about anything else) teriyaki: Sear salmon steaks on both sides for a couple of minutes; remove. To skillet, add a splash of water, sake, a little sugar and soy sauce; when mixture is thick, return steaks to pan and turn in sauce until done. Serve hot or at room temperature.
67 Rich vegetable soup: Cook asparagus tips and peeled stalks or most any other green vegetable in chicken stock with a little tarragon until tender; reserve a few tips and purée the rest with a little butter (cream or yogurt, too, if you like) adding enough stock to thin the purée. Garnish with the reserved tips. Serve hot or cold.
68 Brush portobello caps with olive oil; sprinkle with salt and pepper and broil until tender. Briefly sweat chopped onions, then scramble eggs with them. Put eggs in mushrooms.
69 Buy good blintzes. Brown them on both sides in butter. Serve with sour cream, apple sauce or both.
70 Sauté squid rings and tentacles in olive oil with salt and pepper. Make a sauce of minced garlic, smoked pimentón, mayo, lots of lemon juice and fresh parsley. Serve with a chopped salad of cucumber, tomato, lettuce, grated carrot and scallion, lightly dressed.
71 Press a lot of coarsely ground black pepper onto both sides of filet mignon or other steaks or chopped meat patties. Brown in butter in a skillet for two minutes a side. Remove steaks and add a splash of red wine, chopped shallots and a bit of tarragon to skillet. Reduce, then return steaks to pan, turning in the sauce for a minute or two.
72 World’s leading sandwich: prosciutto, tomato, butter or olive oil and a baguette.
73 Near instant mezze: Combine hummus on a plate with yogurt laced with chopped cucumbers and a bit of garlic, plus tomato, feta, white beans with olive oil and pita bread.
74 Canned sardines packed in olive oil on Triscuits, with mustard and Tabasco.
75 Boil-and-eat shrimp, cooked in water with Old Bay seasoning or a mixture of thyme, garlic, paprika, chopped onion, celery, chili, salt and pepper.
76 Make a thin plain omelet with two or three eggs. Sauté cubes of bacon or pancetta or strips of prosciutto until crisp. Cut up the omelet and use it and the meat to garnish a green salad dressed with olive oil and balsamic vinegar.
77 Sear corn kernels in olive oil with minced jalapeños and chopped onions; toss with cilantro, black beans, chopped tomatoes, chopped bell pepper and lime.
78 Cook shrimp in a skillet slowly (five minutes or so) to preserve their juices, with plenty of garlic and olive oil, until done; pour over watercress or arugula, with lemon, pepper and salt.
79 Liverwurst on good sourdough rye with scallions, tomato and wholegrain mustard.
80 Not-quite merguez: Ground lamb burgers seasoned with cumin, garlic, onion, salt and cayenne. Serve with couscous and green salad, along with bottled harissa.
81 Combine crab meat with mayo, Dijon mustard, chives and tarragon. Serve in a sandwich, with potato chips.
82 Combine canned tuna in olive oil, halved grape tomatoes, black olives, mint, lemon zest and red pepper flakes. Serve with pasta, thinning with olive oil or pasta cooking water as needed.
83 Pit and chop a cup or more of mixed olives. Combine with olive oil, a little minced garlic, red pepper flakes and chopped basil or parsley. Serve over pasta.
84 Cook chopped tomatillos with a little water or stock, cilantro and a little minced fresh chili; serve over grilled, broiled or sautéed chicken breasts, with corn tortillas.
85 A winning sandwich: bresaola or prosciutto, arugula, Parmesan, marinated artichoke hearts, tomato.
86 Smoked trout fillets served with lightly toasted almonds, shredded fennel, a drizzle of olive oil and a sprinkle of lemon.
87 Grated carrots topped with six-minute eggs (run under cold water until cool before peeling), olive oil and lemon juice.
88 Cut the top off four big tomatoes; scoop out the interiors and mix them with toasted stale baguette or pita, olive oil, salt, pepper and herbs (basil, tarragon, and/or parsley). Stuff into tomatoes and serve with salad.
89 Pasta frittata: Turn cooked pasta and a little garlic into an oiled or buttered skillet. Brown, pressing to create a cake. Flip, then top with three or four beaten eggs and loads of Parmesan. Brown other side and serve.
90 Thai-style beef: Thinly slice one and a half pounds of flank steak, pork shoulder or boneless chicken; heat peanut oil in a skillet, add meat and stir. A minute later, add a tablespoon minced garlic and some red chili flakes. Add 30 clean basil leaves, a quarter cup of water and a tablespoon or two of soy sauce or nam pla. Serve with lime juice and more chili flakes, over rice or salad.
91 Dredge calf’s liver in flour. Sear in olive oil or butter or a combination until crisp on both sides, adding salt and pepper as it cooks; it should be medium-rare. Garnish with parsley and lemon juice.
92 Rub not-too-thick pork or lamb chops with olive oil; sprinkle with salt and pepper plus sage or thyme. Broil about three minutes a side and drizzle with good balsamic vinegar.
93 Cut up Italian sausage into chunks and brown in a little olive oil until just about done. Dump in a lot of seedless grapes and, if you like, a little slivered garlic and chopped rosemary. Cook, stirring, until the grapes are hot. Serve with bread.
94 Ketchup-braised tofu: Dredge large tofu cubes in flour. Brown in oil; remove from skillet and wipe skillet clean. Add a little more oil, then a tablespoon minced garlic; 30 seconds later, add one and a half cups ketchup and the tofu. Cook until sauce bubbles and tofu is hot.
95 Veggie burger: Drain and pour a 14-ounce can of beans into a food processor with an onion, half a cup rolled oats, a tablespoon chili powder or other spice mix, an egg, salt and pepper. Process until mushy, then shape into burgers, adding a little liquid or oats as necessary. Cook in oil about three minutes a side and serve.
96 A Roman classic: In lots of olive oil, lightly cook lots of slivered garlic, with six or so anchovy fillets and a dried hot chili or two. Dress pasta with this.
97 So-called Fettuccine Alfredo: Heat several tablespoons of butter and about half a cup of cream in a large skillet just until the cream starts to simmer. Add slightly undercooked fresh pasta to the skillet, along with plenty of grated Parmesan. Cook over low heat, tossing, until pasta is tender and hot.
98 Rub flank steak or chuck with curry or chili powder before broiling or grilling, then slice thin across the grain.
99 Cook a couple of pounds of shrimp, shell on or off, in oil, with lots of chopped garlic. When they turn pink, remove; deglaze the pan with a half-cup or so of beer, along with a splash of Worcestershire sauce, cayenne, rosemary and a lump of butter. Serve with bread.
100 Cook red lentils in water with a little cumin and chopped bacon until soft. Top with poached or six-minute eggs (run under cold water until cool before peeling) and a little sherry vinegar.
101 Hot dogs on buns — with beans!
July 18, 2007
The Minimalist
Summer Express: 101 Simple Meals Ready in 10 Minutes or Less
By MARK BITTMAN
The pleasures of cooking are sometimes obscured by summer haze and heat, which can cause many of us to turn instead to bad restaurants and worse takeout. But the cook with a little bit of experience has a wealth of quick and easy alternatives at hand. The trouble is that when it’s too hot, even the most resourceful cook has a hard time remembering all the options. So here are 101 substantial main courses, all of which get you in and out of the kitchen in 10 minutes or less. (I’m not counting the time it takes to bring water to a boil, but you can stay out of the kitchen for that.) These suggestions are not formal recipes; rather, they provide a general outline. With a little imagination and some swift moves — and maybe a salad and a loaf of bread — you can turn any dish on this list into a meal that not only will be better than takeout, but won’t heat you out of the house.
1 Make six-minute eggs: simmer gently, run under cold water until cool, then peel. Serve over steamed asparagus.
2 Toss a cup of chopped mixed herbs with a few tablespoons of olive oil in a hot pan. Serve over angel-hair pasta, diluting the sauce if necessary with pasta cooking water.
3 Cut eight sea scallops into four horizontal slices each. Arrange on plates. Sprinkle with lime juice, salt and crushed chilies; serve after five minutes.
4 Open a can of white beans and combine with olive oil, salt, small or chopped shrimp, minced garlic and thyme leaves in a pan. Cook, stirring, until the shrimp are done; garnish with more olive oil.
5 Put three pounds of washed mussels in a pot with half a cup of white wine, garlic cloves, basil leaves and chopped tomatoes. Steam until mussels open. Serve with bread.
6 Heat a quarter-inch of olive oil in a skillet. Dredge flounder or sole fillets in flour and fry until crisp, about two minutes a side. Serve on sliced bread with tartar sauce.
7 Make pesto: put a couple of cups of basil leaves, a garlic clove, salt, pepper and olive oil as necessary in a blender (walnuts and Parmesan are optional). Serve over pasta (dilute with oil or water as necessary) or grilled fish or meat.
8 Put a few dozen washed littlenecks in a large, hot skillet with olive oil. When clams begin to open, add a tablespoon or two of chopped garlic. When most or all are opened, add parsley. Serve alone, with bread or over angel-hair pasta.
9 Pan-grill a skirt steak for three or four minutes a side. Sprinkle with salt and pepper, slice and serve over romaine or any other green salad, drizzled with olive oil and lemon.
10 Smear mackerel fillets with mustard, then sprinkle with chopped herbs (fresh tarragon is good), salt, pepper and bread crumbs. Bake in a 425-degree oven for about eight minutes.
11 Warm olive oil in a skillet with at least three cloves sliced garlic. When the garlic colors, add at least a teaspoon each of cumin and pimentón. A minute later, add a dozen or so shrimp, salt and pepper. Garnish with parsley, serve with lemon and bread.
12 Boil a lobster. Serve with lemon or melted butter.
13 Gazpacho: Combine one pound tomatoes cut into chunks, a cucumber peeled and cut into chunks, two or three slices stale bread torn into pieces, a quarter-cup olive oil, two tablespoons sherry vinegar and a clove of garlic in a blender with one cup water and a couple of ice cubes. Process until smooth, adding water if necessary. Season with salt and pepper, then serve or refrigerate, garnished with anchovies if you like, and a little more olive oil.
14 Put a few slices of chopped prosciutto in a skillet with olive oil, a couple of cloves of crushed garlic and a bit of butter; a minute later, toss in about half a cup bread crumbs and red chili flakes to taste. Serve over pasta with chopped parsley.
15 Call it panini: Grilled cheese with prosciutto, tomatoes, thyme or basil leaves.
16 Slice or chop salami, corned beef or kielbasa and warm in a little oil; stir in eggs and scramble. Serve with mustard and rye bread.
17 Soak couscous in boiling water to cover until tender; top with sardines, tomatoes, parsley, olive oil and black pepper.
18 Stir-fry a pound or so of ground meat or chopped fish mixed with chopped onions and seasoned with cumin or chili powder. Pile into taco shells or soft tacos, along with tomato, lettuce, canned beans, onion, cilantro and sour cream.
19 Chinese tomato and eggs: Cook minced garlic in peanut oil until blond; add chopped tomatoes then, a minute later, beaten eggs, along with salt and pepper. Scramble with a little soy sauce.
20 Cut eggplant into half-inch slices. Broil with lots of olive oil, turning once, until tender and browned. Top with crumbled goat or feta cheese and broil another 20 seconds.
21 While pasta cooks, combine a couple cups chopped tomatoes, a teaspoon or more minced garlic, olive oil and 20 to 30 basil leaves. Toss with pasta, salt, pepper and Parmesan.
22 Make wraps of tuna, warm white beans, a drizzle of olive oil and lettuce and tomato.
23 The New York supper: Bagels, cream cheese, smoked salmon. Serve with tomatoes, watercress or arugula, and sliced red onion or shallot.
24 Dredge thinly sliced chicken breasts in flour or cornmeal; cook about two minutes a side in hot olive oil. Place on bread with lettuce, tomato and mayonnaise.
25 Upscale tuna salad: good canned tuna (packed in olive oil), capers, dill or parsley, lemon juice but no mayo. Use to stuff a tomato or two.
26 Cut Italian sausage into chunks and brown in a little olive oil; chop onions and bell peppers and add them to the pan. Cook until sausage is browned and peppers and onions tender. Serve in sandwiches.
27 Egg in a hole, glorified: Tear a hole in a piece of bread and fry in butter. Crack an egg into the hole. Deglaze pan with a little sherry vinegar mixed with water, and more butter; pour over egg.
28 New Joe’s Special, from San Francisco: Brown ground meat with minced garlic and chopped onion. When just about cooked, add chopped spinach and cook, stirring, until wilted. At the last minute, stir in two eggs, along with grated Parmesan and salt and pepper.
29 Chop prosciutto and crisp it in a skillet with olive oil; add chopped not-too-ripe figs. Serve over greens dressed with oil and vinegar; top all with crumbled blue cheese.
30 Quesadilla: Use a combination of cheeses, like Fontina mixed with grated pecorino. Put on half of a large flour tortilla with pickled jalapenos, chopped onion, shallot or scallion, chopped tomatoes and grated radish. Fold tortilla over and brown on both sides in butter or oil, until cheese is melted.
31 Fast chile rellenos: Drain canned whole green chilies. Make a slit in each and insert a piece of cheese. Dredge in flour and fry in a skillet, slit side up, until cheese melts.
32 Cobb-ish salad: Chop bacon and begin to brown it; cut boneless chicken into strips and cook it with bacon. Toss romaine and watercress or arugula with chopped tomatoes, avocado, onion and crumbled blue cheese. Add bacon and chicken. Dress with oil and vinegar.
33 Sauté 10 whole peeled garlic cloves in olive oil. Meanwhile, grate Pecorino, grind lots of black pepper, chop parsley and cook pasta. Toss all together, along with crushed dried chili flakes and salt.
34 Niçoise salad: Lightly steam haricot verts, green beans or asparagus. Arrange on a plate with chickpeas, good canned tuna, hard-cooked eggs, a green salad, sliced cucumber and tomato. Dress with oil and vinegar.
35 Cold soba with dipping sauce: Cook soba noodles, then rinse in cold water until cool. Serve with a sauce of soy sauce and minced ginger diluted with mirin and/or dry sake.
36 Fried egg “saltimbocca”: Lay slices of prosciutto or ham in a buttered skillet. Fry eggs on top of ham; top with grated Parmesan.
37 Frisée aux lardons: Cook chunks of bacon in a skillet. Meanwhile, make six-minute or poached eggs and a frisée salad. Put eggs on top of salad along with bacon; deglaze pan with sherry vinegar and pour pan juices over all.
38 Fried rice: Soften vegetables with oil in a skillet. Add cold takeout rice, chopped onion, garlic, ginger, peas and two beaten eggs. Toss until hot and cooked through. Season with soy sauce and sesame oil.
39 Taco salad: Toss together greens, chopped tomato, chopped red onion, sliced avocado, a small can of black beans and kernels from a couple of ears of corn. Toss with crumbled tortilla chips and grated cheese. Dress with olive oil, lime and chopped cilantro leaves.
40 Put a large can of chickpeas and their liquid in a medium saucepan. Add some sherry, along with olive oil, plenty of minced garlic, smoked pimentón and chopped Spanish chorizo. Heat through.
41 Raita to the rescue: Broil any fish. Serve with a sauce of drained yogurt mixed with chopped cucumber, minced onion and cayenne.
42 Season boneless lamb steaks cut from the leg with sweet curry powder. Sear on both sides. Serve over greens, with lemon wedges.
43 Migas, with egg: Sauté chopped stale bread with olive oil, mushrooms, onions and spinach. Stir in a couple of eggs.
44 Migas, without egg: Sauté chopped stale bread with chopped Spanish chorizo, plenty of garlic and lots of olive oil. Finish with chopped parsley.
45 Sauté shredded zucchini in olive oil, adding garlic and chopped herbs. Serve over pasta.
46 Broil a few slices prosciutto until crisp; crumble and toss with parsley, Parmesan, olive oil and pasta.
47 Not exactly banh mi, but... Make sandwiches on crisp bread with liverwurst, ham, sliced half-sours, shredded carrots, cilantro sprigs and Vietnamese chili-garlic paste.
48 Not takeout: Stir-fry onions with cut-up broccoli. Add cubed tofu, chicken or shrimp, or sliced beef or pork, along with a tablespoon each minced garlic and ginger. When almost done, add half cup of water, two tablespoons soy sauce and plenty of black pepper. Heat through and serve over fresh Chinese noodles.
49 Sprinkle sole fillets with chopped parsley, garlic, salt and pepper; roll up, dip in flour, then beaten egg, then bread crumbs; cook in hot olive oil about three minutes a side. Serve with lemon wedges.
50 The Waldorf: Toast a handful of walnuts in a skillet. Chop an apple or pear; toss with greens, walnuts and a dressing made with olive oil, sherry vinegar, Dijon mustard and shallot. Top, if you like, with crumbled goat or blue cheese.
51 Put a stick of butter and a handful of pine nuts in a skillet. Cook over medium heat until both are brown. Toss with cooked pasta, grated Parmesan and black pepper.
52 Grill or sauté Italian sausage and serve over store-bought hummus, with lemon wedges.
53 Put a tablespoon of cream and a slice of tomato in each of several small ramekins. Top with an egg, then salt, pepper and grated Parmesan. Bake at 350 degrees until the eggs set. Serve with toast.
54 Brown small pork (or hot dog) chunks in a skillet. Add white beans, garlic, thyme and olive oil. Or add white beans and ketchup.
55 Dredge skate or flounder in flour and brown quickly in butter or oil. Deglaze pan with a couple of spoonfuls of capers and a lot of lemon juice or a little vinegar.
56 Make a fast tomato sauce of olive oil, chopped tomatoes and garlic. Poach eggs in the sauce, then top with Parmesan.
57 Dip pork cutlets in egg, then dredge heavily in panko; brown quickly on both sides. Serve over lettuce, with fresh lemon, or bottled Japanese curry sauce.
58 Cook chicken livers in butter or oil with garlic; do not overcook. Finish with parsley, lemon juice and coarse salt; serve over toast.
59 Brown bratwursts with cut-up apples. Serve with coleslaw.
60 Peel and thinly slice raw beets; cook in butter until soft. Take out of pan and quickly cook some shrimp in same pan. Deglaze pan with sherry vinegar, adding sauce to beets and shrimp. Garnish with dill.
61 Poach shrimp and plunge into ice water. Serve with cocktail sauce: one cup ketchup, one tablespoon vinegar, three tablespoons melted butter and lots of horseradish.
62 Southeast Asia steak salad: Pan- or oven-grill skirt or flank steak. Slice and serve on a pile of greens with a sauce of one tablespoon each of nam pla and lime juice, black pepper, a teaspoon each of sugar and garlic, crushed red chili flakes and Thai basil.
63 Miso steak: Coat beef tenderloin steaks (filet mignon) with a blend of miso and chili paste thinned with sake or white wine. Grill or broil about five minutes.
64 Pasta with fresh tomatoes: Cook chopped fresh tomatoes in butter or oil with garlic until tender, while pasta cooks. Combine and serve with grated Parmesan.
65 Sauté squid rings and tentacles in olive oil with salt and pepper and garlic; add chopped tomatoes. Cook until the tomatoes break down. Serve over pasta.
66 Salmon (or just about anything else) teriyaki: Sear salmon steaks on both sides for a couple of minutes; remove. To skillet, add a splash of water, sake, a little sugar and soy sauce; when mixture is thick, return steaks to pan and turn in sauce until done. Serve hot or at room temperature.
67 Rich vegetable soup: Cook asparagus tips and peeled stalks or most any other green vegetable in chicken stock with a little tarragon until tender; reserve a few tips and purée the rest with a little butter (cream or yogurt, too, if you like) adding enough stock to thin the purée. Garnish with the reserved tips. Serve hot or cold.
68 Brush portobello caps with olive oil; sprinkle with salt and pepper and broil until tender. Briefly sweat chopped onions, then scramble eggs with them. Put eggs in mushrooms.
69 Buy good blintzes. Brown them on both sides in butter. Serve with sour cream, apple sauce or both.
70 Sauté squid rings and tentacles in olive oil with salt and pepper. Make a sauce of minced garlic, smoked pimentón, mayo, lots of lemon juice and fresh parsley. Serve with a chopped salad of cucumber, tomato, lettuce, grated carrot and scallion, lightly dressed.
71 Press a lot of coarsely ground black pepper onto both sides of filet mignon or other steaks or chopped meat patties. Brown in butter in a skillet for two minutes a side. Remove steaks and add a splash of red wine, chopped shallots and a bit of tarragon to skillet. Reduce, then return steaks to pan, turning in the sauce for a minute or two.
72 World’s leading sandwich: prosciutto, tomato, butter or olive oil and a baguette.
73 Near instant mezze: Combine hummus on a plate with yogurt laced with chopped cucumbers and a bit of garlic, plus tomato, feta, white beans with olive oil and pita bread.
74 Canned sardines packed in olive oil on Triscuits, with mustard and Tabasco.
75 Boil-and-eat shrimp, cooked in water with Old Bay seasoning or a mixture of thyme, garlic, paprika, chopped onion, celery, chili, salt and pepper.
76 Make a thin plain omelet with two or three eggs. Sauté cubes of bacon or pancetta or strips of prosciutto until crisp. Cut up the omelet and use it and the meat to garnish a green salad dressed with olive oil and balsamic vinegar.
77 Sear corn kernels in olive oil with minced jalapeños and chopped onions; toss with cilantro, black beans, chopped tomatoes, chopped bell pepper and lime.
78 Cook shrimp in a skillet slowly (five minutes or so) to preserve their juices, with plenty of garlic and olive oil, until done; pour over watercress or arugula, with lemon, pepper and salt.
79 Liverwurst on good sourdough rye with scallions, tomato and wholegrain mustard.
80 Not-quite merguez: Ground lamb burgers seasoned with cumin, garlic, onion, salt and cayenne. Serve with couscous and green salad, along with bottled harissa.
81 Combine crab meat with mayo, Dijon mustard, chives and tarragon. Serve in a sandwich, with potato chips.
82 Combine canned tuna in olive oil, halved grape tomatoes, black olives, mint, lemon zest and red pepper flakes. Serve with pasta, thinning with olive oil or pasta cooking water as needed.
83 Pit and chop a cup or more of mixed olives. Combine with olive oil, a little minced garlic, red pepper flakes and chopped basil or parsley. Serve over pasta.
84 Cook chopped tomatillos with a little water or stock, cilantro and a little minced fresh chili; serve over grilled, broiled or sautéed chicken breasts, with corn tortillas.
85 A winning sandwich: bresaola or prosciutto, arugula, Parmesan, marinated artichoke hearts, tomato.
86 Smoked trout fillets served with lightly toasted almonds, shredded fennel, a drizzle of olive oil and a sprinkle of lemon.
87 Grated carrots topped with six-minute eggs (run under cold water until cool before peeling), olive oil and lemon juice.
88 Cut the top off four big tomatoes; scoop out the interiors and mix them with toasted stale baguette or pita, olive oil, salt, pepper and herbs (basil, tarragon, and/or parsley). Stuff into tomatoes and serve with salad.
89 Pasta frittata: Turn cooked pasta and a little garlic into an oiled or buttered skillet. Brown, pressing to create a cake. Flip, then top with three or four beaten eggs and loads of Parmesan. Brown other side and serve.
90 Thai-style beef: Thinly slice one and a half pounds of flank steak, pork shoulder or boneless chicken; heat peanut oil in a skillet, add meat and stir. A minute later, add a tablespoon minced garlic and some red chili flakes. Add 30 clean basil leaves, a quarter cup of water and a tablespoon or two of soy sauce or nam pla. Serve with lime juice and more chili flakes, over rice or salad.
91 Dredge calf’s liver in flour. Sear in olive oil or butter or a combination until crisp on both sides, adding salt and pepper as it cooks; it should be medium-rare. Garnish with parsley and lemon juice.
92 Rub not-too-thick pork or lamb chops with olive oil; sprinkle with salt and pepper plus sage or thyme. Broil about three minutes a side and drizzle with good balsamic vinegar.
93 Cut up Italian sausage into chunks and brown in a little olive oil until just about done. Dump in a lot of seedless grapes and, if you like, a little slivered garlic and chopped rosemary. Cook, stirring, until the grapes are hot. Serve with bread.
94 Ketchup-braised tofu: Dredge large tofu cubes in flour. Brown in oil; remove from skillet and wipe skillet clean. Add a little more oil, then a tablespoon minced garlic; 30 seconds later, add one and a half cups ketchup and the tofu. Cook until sauce bubbles and tofu is hot.
95 Veggie burger: Drain and pour a 14-ounce can of beans into a food processor with an onion, half a cup rolled oats, a tablespoon chili powder or other spice mix, an egg, salt and pepper. Process until mushy, then shape into burgers, adding a little liquid or oats as necessary. Cook in oil about three minutes a side and serve.
96 A Roman classic: In lots of olive oil, lightly cook lots of slivered garlic, with six or so anchovy fillets and a dried hot chili or two. Dress pasta with this.
97 So-called Fettuccine Alfredo: Heat several tablespoons of butter and about half a cup of cream in a large skillet just until the cream starts to simmer. Add slightly undercooked fresh pasta to the skillet, along with plenty of grated Parmesan. Cook over low heat, tossing, until pasta is tender and hot.
98 Rub flank steak or chuck with curry or chili powder before broiling or grilling, then slice thin across the grain.
99 Cook a couple of pounds of shrimp, shell on or off, in oil, with lots of chopped garlic. When they turn pink, remove; deglaze the pan with a half-cup or so of beer, along with a splash of Worcestershire sauce, cayenne, rosemary and a lump of butter. Serve with bread.
100 Cook red lentils in water with a little cumin and chopped bacon until soft. Top with poached or six-minute eggs (run under cold water until cool before peeling) and a little sherry vinegar.
101 Hot dogs on buns — with beans!
Zonbu low energy computer
NYTimes
July 16, 2007
A PC That Uses Less Energy, but Charges a Monthly Fee
By JOHN MARKOFF
SAN FRANCISCO, July 15 — Subscription-based personal computers are not a new idea — and never popular — but Grégoire Gentil and Alain Rossmann have devised a green twist.
This summer the pair will begin selling a simplified Linux-based PC for $99 and a $12.95 monthly subscription charge. They say that the deal is better than it looks because the 15-watt PC can save up to $10 a month in electricity compared with a standard 200-watt PC.
Their company is Zonbu, and the Zonbu computer will be sold through its Web site, zonbu.com. The founders said that the PC had received the highest certification possible from the Green Electronics Council, a nonprofit group that has created a product classification standard known as Epeat (for Electronic Product Environmental Assessment Tool).
The designation is meant to help consumers make educated choices when buying computer-related equipment and encourage electronics makers to build products that are more energy efficient and have a lower impact on the environment.
Zonbu said that it would be the first desktop computer for consumers to receive the gold rating.
The computer is the size of a cigar box and uses a low-power Intel-compatible microprocessor from VIA Technologies of Taiwan. It comes with four gigabytes of flash memory instead of a disk drive, a spinning mechanical part that uses much of a PC’s power. It also lacks a fan, another big energy user.
The Zonbu PC also uses a Gentoo version of the Linux operating system and will come with a range of software applications like the Mozilla Firefox browser, Skype voice-over-Internet service, OpenOffice software suite and many games. An additional 25 gigabytes of free online storage is available, with more offered for purchase.
Mr. Gentil, the chief executive and a Stanford-educated computer engineer, said that the idea for Zonbu came to him in his frustration over providing extensive computer support to his family in Paris and their various PCs.
“My father was crashing his Windows machine all the time,” Mr. Gentil said. That led him and Mr. Rossmann, a former Apple executive who has started many Silicon Valley companies, to pursue the possibility of creating an appliancelike computer tailored to consumers who have no computer expertise.
The two men think they can sell the PC the same way that cellphones are sold, subsidizing the cost of the hardware with the revenue from the monthly service charge.
“The market we want to target is the second PC in the home,” Mr. Gentil said. “If you want to give a PC to your kids or put it in the kitchen, this is a good candidate.”
Zonbu is based in Menlo Park, Calif. The system will lack a keyboard, mouse and monitor, which the company will sell as options. It plans to sell a version without a service fee to Linux software developers for $250, so that they will create more applications for the Zonbu PC.
The Linux operating system, once the province of computer enthusiasts, has now matured to the point where it could be a commercial rival to Windows and Macintosh, Mr. Gentil said.
July 16, 2007
A PC That Uses Less Energy, but Charges a Monthly Fee
By JOHN MARKOFF
SAN FRANCISCO, July 15 — Subscription-based personal computers are not a new idea — and never popular — but Grégoire Gentil and Alain Rossmann have devised a green twist.
This summer the pair will begin selling a simplified Linux-based PC for $99 and a $12.95 monthly subscription charge. They say that the deal is better than it looks because the 15-watt PC can save up to $10 a month in electricity compared with a standard 200-watt PC.
Their company is Zonbu, and the Zonbu computer will be sold through its Web site, zonbu.com. The founders said that the PC had received the highest certification possible from the Green Electronics Council, a nonprofit group that has created a product classification standard known as Epeat (for Electronic Product Environmental Assessment Tool).
The designation is meant to help consumers make educated choices when buying computer-related equipment and encourage electronics makers to build products that are more energy efficient and have a lower impact on the environment.
Zonbu said that it would be the first desktop computer for consumers to receive the gold rating.
The computer is the size of a cigar box and uses a low-power Intel-compatible microprocessor from VIA Technologies of Taiwan. It comes with four gigabytes of flash memory instead of a disk drive, a spinning mechanical part that uses much of a PC’s power. It also lacks a fan, another big energy user.
The Zonbu PC also uses a Gentoo version of the Linux operating system and will come with a range of software applications like the Mozilla Firefox browser, Skype voice-over-Internet service, OpenOffice software suite and many games. An additional 25 gigabytes of free online storage is available, with more offered for purchase.
Mr. Gentil, the chief executive and a Stanford-educated computer engineer, said that the idea for Zonbu came to him in his frustration over providing extensive computer support to his family in Paris and their various PCs.
“My father was crashing his Windows machine all the time,” Mr. Gentil said. That led him and Mr. Rossmann, a former Apple executive who has started many Silicon Valley companies, to pursue the possibility of creating an appliancelike computer tailored to consumers who have no computer expertise.
The two men think they can sell the PC the same way that cellphones are sold, subsidizing the cost of the hardware with the revenue from the monthly service charge.
“The market we want to target is the second PC in the home,” Mr. Gentil said. “If you want to give a PC to your kids or put it in the kitchen, this is a good candidate.”
Zonbu is based in Menlo Park, Calif. The system will lack a keyboard, mouse and monitor, which the company will sell as options. It plans to sell a version without a service fee to Linux software developers for $250, so that they will create more applications for the Zonbu PC.
The Linux operating system, once the province of computer enthusiasts, has now matured to the point where it could be a commercial rival to Windows and Macintosh, Mr. Gentil said.
Tuesday, July 31, 2007
Reasons for sex
NYTimes
July 31, 2007
The Whys of Mating: 237 Reasons and Counting
By JOHN TIERNEY
Scholars in antiquity began counting the ways that humans have sex, but they weren’t so diligent in cataloging the reasons humans wanted to get into all those positions. Darwin and his successors offered a few explanations of mating strategies — to find better genes, to gain status and resources — but they neglected to produce a Kama Sutra of sexual motivations.
Perhaps you didn’t lament this omission. Perhaps you thought that the motivations for sex were pretty obvious. Or maybe you never really wanted to know what was going on inside other people’s minds, in which case you should stop reading immediately.
For now, thanks to psychologists at the University of Texas at Austin, we can at last count the whys. After asking nearly 2,000 people why they’d had sex, the researchers have assembled and categorized a total of 237 reasons — everything from “I wanted to feel closer to God” to “I was drunk.” They even found a few people who claimed to have been motivated by the desire to have a child.
The researchers, Cindy M. Meston and David M. Buss, believe their list, published in the August issue of Archives of Sexual Behavior, is the most thorough taxonomy of sexual motivation ever compiled. This seems entirely plausible.
Who knew, for instance, that a headache had any erotic significance except as an excuse for saying no? But some respondents of both sexes explained that they’d had sex “to get rid of a headache.” It’s No. 173 on the list.
Others said they did it to “help me fall asleep,” “make my partner feel powerful,” “burn calories,” “return a favor,” “keep warm,” “hurt an enemy” or “change the topic of conversation.” The lamest may have been, “It seemed like good exercise,” although there is also this: “Someone dared me.”
Dr. Buss has studied mating strategies around the world — he’s the oft-cited author of “The Evolution of Desire” and other books — but even he did not expect to find such varied and Machiavellian reasons for sex. “I was truly astonished,” he said, “by this richness of sexual psychology.”
The researchers collected the data by first asking more than 400 people to list their reasons for having sex, and then asking more than 1,500 others to rate how important each reason was to them. Although it was a fairly homogenous sample of students at the University of Texas, nearly every one of the 237 reasons was rated by at least some people as their most important motive for having sex.
The best news is that both men and women ranked the same reason most often: “I was attracted to the person.”
The rest of the top 10 for each gender were also almost all the same, including “I wanted to express my love for the person,” “I was sexually aroused and wanted the release” and “It’s fun.”
No matter what the reason, men were more likely to cite it than women, with a couple of notable exceptions. Women were more likely to say they had sex because, “I wanted to express my love for the person” and “I realized I was in love.” This jibes with conventional wisdom about women emphasizing the emotional aspects of sex, although it might also reflect the female respondents’ reluctance to admit to less lofty motives.
The results contradicted another stereotype about women: their supposed tendency to use sex to gain status or resources.
“Our findings suggest that men do these things more than women,” Dr. Buss said, alluding to the respondents who said they’d had sex to get things, like a promotion, a raise or a favor. Men were much more likely than women to say they’d had sex to “boost my social status” or because the partner was famous or “usually ‘out of my league.’ ”
Dr. Buss said, “Although I knew that having sex has consequences for reputation, it surprised me that people, notably men, would be motivated to have sex solely for social status and reputation enhancement.”
But then, men were also more likely than women to say they’d had sex because “I was slumming.” Or simply because “the opportunity presented itself,” or “the person demanded that I have sex.”
If nothing else, the results seem to be a robust confirmation of the hypothesis in the old joke: How can a woman get a man to take off his clothes? Ask him.
To make sense of the 237 reasons, Dr. Buss and Dr. Meston created a taxonomy with four general categories:
Physical: “The person had beautiful eyes” or “a desirable body,” or “was good kisser” or “too physically attractive to resist.” Or “I wanted to achieve an orgasm.”
Goal Attainment: “I wanted to even the score with a cheating partner” or “break up a rival’s relationship” or “make money” or “be popular.” Or “because of a bet.”
Emotional: “I wanted to communicate at a deeper level” or “lift my partner’s spirits” or “say ‘Thank you.’ ” Or just because “the person was intelligent.”
Insecurity: “I felt like it was my duty” or “I wanted to boost my self-esteem” or “It was the only way my partner would spend time with me.”
Having sex out of a sense of duty, Dr. Buss said, showed up in a separate study as being especially frequent among older women. But both sexes seem to practice a strategy that he calls mate-guarding, as illustrated in one of the reasons given by survey respondents: “I was afraid my partner would have an affair if I didn’t.”
That fear seems especially reasonable after you finish reading Dr. Buss’s paper and realize just how many reasons there are for infidelity. Some critics might complain that the list has some repetitions — it includes “I was curious about sex” as well as “I wanted to see what all the fuss was about” — but I’m more concerned about the reasons yet to be enumerated.
For instance, nowhere among the 237 reasons will you find the one attributed to the actress Joan Crawford: “I need sex for a clear complexion.” (The closest is “I thought it would make me feel healthy.”)Nor will you find anything about gathering rosebuds while ye may (the 17th-century exhortation to young virgins from Robert Herrick). Nor the similar hurry-before-we-die rationale (“The grave’s a fine and private place/ But none I think do there embrace”) from Andrew Marvell in “To His Coy Mistress.”
From even a cursory survey of literature or the modern mass market in sex fantasies, it seems clear that this new taxonomy may not be any more complete than the original periodic table of the elements.
When I mentioned Ms. Crawford’s complexion and the poets’ rationales to Dr. Buss, he promised to consider them and all other candidates for Reason 238.
You can nominate your own reasons at TierneyLab. You can also submit nominations for a brand new taxonomy: reasons for just saying “No way!” Somehow, though, I don’t think this list will be as long.
July 31, 2007
The Whys of Mating: 237 Reasons and Counting
By JOHN TIERNEY
Scholars in antiquity began counting the ways that humans have sex, but they weren’t so diligent in cataloging the reasons humans wanted to get into all those positions. Darwin and his successors offered a few explanations of mating strategies — to find better genes, to gain status and resources — but they neglected to produce a Kama Sutra of sexual motivations.
Perhaps you didn’t lament this omission. Perhaps you thought that the motivations for sex were pretty obvious. Or maybe you never really wanted to know what was going on inside other people’s minds, in which case you should stop reading immediately.
For now, thanks to psychologists at the University of Texas at Austin, we can at last count the whys. After asking nearly 2,000 people why they’d had sex, the researchers have assembled and categorized a total of 237 reasons — everything from “I wanted to feel closer to God” to “I was drunk.” They even found a few people who claimed to have been motivated by the desire to have a child.
The researchers, Cindy M. Meston and David M. Buss, believe their list, published in the August issue of Archives of Sexual Behavior, is the most thorough taxonomy of sexual motivation ever compiled. This seems entirely plausible.
Who knew, for instance, that a headache had any erotic significance except as an excuse for saying no? But some respondents of both sexes explained that they’d had sex “to get rid of a headache.” It’s No. 173 on the list.
Others said they did it to “help me fall asleep,” “make my partner feel powerful,” “burn calories,” “return a favor,” “keep warm,” “hurt an enemy” or “change the topic of conversation.” The lamest may have been, “It seemed like good exercise,” although there is also this: “Someone dared me.”
Dr. Buss has studied mating strategies around the world — he’s the oft-cited author of “The Evolution of Desire” and other books — but even he did not expect to find such varied and Machiavellian reasons for sex. “I was truly astonished,” he said, “by this richness of sexual psychology.”
The researchers collected the data by first asking more than 400 people to list their reasons for having sex, and then asking more than 1,500 others to rate how important each reason was to them. Although it was a fairly homogenous sample of students at the University of Texas, nearly every one of the 237 reasons was rated by at least some people as their most important motive for having sex.
The best news is that both men and women ranked the same reason most often: “I was attracted to the person.”
The rest of the top 10 for each gender were also almost all the same, including “I wanted to express my love for the person,” “I was sexually aroused and wanted the release” and “It’s fun.”
No matter what the reason, men were more likely to cite it than women, with a couple of notable exceptions. Women were more likely to say they had sex because, “I wanted to express my love for the person” and “I realized I was in love.” This jibes with conventional wisdom about women emphasizing the emotional aspects of sex, although it might also reflect the female respondents’ reluctance to admit to less lofty motives.
The results contradicted another stereotype about women: their supposed tendency to use sex to gain status or resources.
“Our findings suggest that men do these things more than women,” Dr. Buss said, alluding to the respondents who said they’d had sex to get things, like a promotion, a raise or a favor. Men were much more likely than women to say they’d had sex to “boost my social status” or because the partner was famous or “usually ‘out of my league.’ ”
Dr. Buss said, “Although I knew that having sex has consequences for reputation, it surprised me that people, notably men, would be motivated to have sex solely for social status and reputation enhancement.”
But then, men were also more likely than women to say they’d had sex because “I was slumming.” Or simply because “the opportunity presented itself,” or “the person demanded that I have sex.”
If nothing else, the results seem to be a robust confirmation of the hypothesis in the old joke: How can a woman get a man to take off his clothes? Ask him.
To make sense of the 237 reasons, Dr. Buss and Dr. Meston created a taxonomy with four general categories:
Physical: “The person had beautiful eyes” or “a desirable body,” or “was good kisser” or “too physically attractive to resist.” Or “I wanted to achieve an orgasm.”
Goal Attainment: “I wanted to even the score with a cheating partner” or “break up a rival’s relationship” or “make money” or “be popular.” Or “because of a bet.”
Emotional: “I wanted to communicate at a deeper level” or “lift my partner’s spirits” or “say ‘Thank you.’ ” Or just because “the person was intelligent.”
Insecurity: “I felt like it was my duty” or “I wanted to boost my self-esteem” or “It was the only way my partner would spend time with me.”
Having sex out of a sense of duty, Dr. Buss said, showed up in a separate study as being especially frequent among older women. But both sexes seem to practice a strategy that he calls mate-guarding, as illustrated in one of the reasons given by survey respondents: “I was afraid my partner would have an affair if I didn’t.”
That fear seems especially reasonable after you finish reading Dr. Buss’s paper and realize just how many reasons there are for infidelity. Some critics might complain that the list has some repetitions — it includes “I was curious about sex” as well as “I wanted to see what all the fuss was about” — but I’m more concerned about the reasons yet to be enumerated.
For instance, nowhere among the 237 reasons will you find the one attributed to the actress Joan Crawford: “I need sex for a clear complexion.” (The closest is “I thought it would make me feel healthy.”)Nor will you find anything about gathering rosebuds while ye may (the 17th-century exhortation to young virgins from Robert Herrick). Nor the similar hurry-before-we-die rationale (“The grave’s a fine and private place/ But none I think do there embrace”) from Andrew Marvell in “To His Coy Mistress.”
From even a cursory survey of literature or the modern mass market in sex fantasies, it seems clear that this new taxonomy may not be any more complete than the original periodic table of the elements.
When I mentioned Ms. Crawford’s complexion and the poets’ rationales to Dr. Buss, he promised to consider them and all other candidates for Reason 238.
You can nominate your own reasons at TierneyLab. You can also submit nominations for a brand new taxonomy: reasons for just saying “No way!” Somehow, though, I don’t think this list will be as long.
Thursday, July 26, 2007
Cat visits indicate impending death - NEJM
July 26, 2007
Oscar the Cat Predicts Patients' Deaths
By THE ASSOCIATED PRESS
Filed at 3:15 a.m. ET
PROVIDENCE, R.I. (AP) -- Oscar the cat seems to have an uncanny knack for predicting when nursing home patients are going to die, by curling up next to them during their final hours. His accuracy, observed in 25 cases, has led the staff to call family members once he has chosen someone. It usually means they have less than four hours to live.
''He doesn't make too many mistakes. He seems to understand when patients are about to die,'' said Dr. David Dosa in an interview. He describes the phenomenon in a poignant essay in Thursday's issue of the New England Journal of Medicine.
''Many family members take some solace from it. They appreciate the companionship that the cat provides for their dying loved one,'' said Dosa, a geriatrician and assistant professor of medicine at Brown University.
The 2-year-old feline was adopted as a kitten and grew up in a third-floor dementia unit at the Steere House Nursing and Rehabilitation Center. The facility treats people with Alzheimer's, Parkinson's disease and other illnesses.
After about six months, the staff noticed Oscar would make his own rounds, just like the doctors and nurses. He'd sniff and observe patients, then sit beside people who would wind up dying in a few hours.
Dosa said Oscar seems to take his work seriously and is generally aloof. ''This is not a cat that's friendly to people,'' he said.
Oscar is better at predicting death than the people who work there, said Dr. Joan Teno of Brown University, who treats patients at the nursing home and is an expert on care for the terminally ill
She was convinced of Oscar's talent when he made his 13th correct call. While observing one patient, Teno said she noticed the woman wasn't eating, was breathing with difficulty and that her legs had a bluish tinge, signs that often mean death is near.
Oscar wouldn't stay inside the room though, so Teno thought his streak was broken. Instead, it turned out the doctor's prediction was roughly 10 hours too early. Sure enough, during the patient's final two hours, nurses told Teno that Oscar joined the woman at her bedside.
Doctors say most of the people who get a visit from the sweet-faced, gray-and-white cat are so ill they probably don't know he's there, so patients aren't aware he's a harbinger of death. Most families are grateful for the advanced warning, although one wanted Oscar out of the room while a family member died. When Oscar is put outside, he paces and meows his displeasure.
No one's certain if Oscar's behavior is scientifically significant or points to a cause. Teno wonders if the cat notices telltale scents or reads something into the behavior of the nurses who raised him.
Nicholas Dodman, who directs an animal behavioral clinic at the Tufts University Cummings School of Veterinary Medicine and has read Dosa's article, said the only way to know is to carefully document how Oscar divides his time between the living and dying.
If Oscar really is a furry grim reaper, it's also possible his behavior could be driven by self-centered pleasures like a heated blanket placed on a dying person, Dodman said.
Nursing home staffers aren't concerned with explaining Oscar, so long as he gives families a better chance at saying goodbye to the dying.
Oscar recently received a wall plaque publicly commending his ''compassionate hospice care.''
------
Science writer Alicia Chang in Los Angeles contributed to this report.
Volume 357:328-329 July 26, 2007 Number 4
A Day in the Life of Oscar the Cat
David M. Dosa, M.D., M.P.H.
Oscar the Cat awakens from his nap, opening a single eye to survey his kingdom. From atop the desk in the doctor's charting area, the cat peers down the two wings of the nursing home's advanced dementia unit. All quiet on the western and eastern fronts. Slowly, he rises and extravagantly stretches his 2-year-old frame, first backward and then forward. He sits up and considers his next move.
In the distance, a resident approaches. It is Mrs. P., who has been living on the dementia unit's third floor for 3 years now. She has long forgotten her family, even though they visit her almost daily. Moderately disheveled after eating her lunch, half of which she now wears on her shirt, Mrs. P. is taking one of her many aimless strolls to nowhere. She glides toward Oscar, pushing her walker and muttering to herself with complete disregard for her surroundings. Perturbed, Oscar watches her carefully and, as she walks by, lets out a gentle hiss, a rattlesnake-like warning that says "leave me alone." She passes him without a glance and continues down the hallway. Oscar is relieved. It is not yet Mrs. P.'s time, and he wants nothing to do with her.
Oscar jumps down off the desk, relieved to be once more alone and in control of his domain. He takes a few moments to drink from his water bowl and grab a quick bite. Satisfied, he enjoys another stretch and sets out on his rounds. Oscar decides to head down the west wing first, along the way sidestepping Mr. S., who is slumped over on a couch in the hallway. With lips slightly pursed, he snores peacefully — perhaps blissfully unaware of where he is now living. Oscar continues down the hallway until he reaches its end and Room 310. The door is closed, so Oscar sits and waits. He has important business here.
Twenty-five minutes later, the door finally opens, and out walks a nurse's aide carrying dirty linens. "Hello, Oscar," she says. "Are you going inside?" Oscar lets her pass, then makes his way into the room, where there are two people. Lying in a corner bed and facing the wall, Mrs. T. is asleep in a fetal position. Her body is thin and wasted from the breast cancer that has been eating away at her organs. She is mildly jaundiced and has not spoken in several days. Sitting next to her is her daughter, who glances up from her novel to warmly greet the visitor. "Hello, Oscar. How are you today?"
Oscar takes no notice of the woman and leaps up onto the bed. He surveys Mrs. T. She is clearly in the terminal phase of illness, and her breathing is labored. Oscar's examination is interrupted by a nurse, who walks in to ask the daughter whether Mrs. T. is uncomfortable and needs more morphine. The daughter shakes her head, and the nurse retreats. Oscar returns to his work. He sniffs the air, gives Mrs. T. one final look, then jumps off the bed and quickly leaves the room. Not today.
Making his way back up the hallway, Oscar arrives at Room 313. The door is open, and he proceeds inside. Mrs. K. is resting peacefully in her bed, her breathing steady but shallow. She is surrounded by photographs of her grandchildren and one from her wedding day. Despite these keepsakes, she is alone. Oscar jumps onto her bed and again sniffs the air. He pauses to consider the situation, and then turns around twice before curling up beside Mrs. K.
One hour passes. Oscar waits. A nurse walks into the room to check on her patient. She pauses to note Oscar's presence. Concerned, she hurriedly leaves the room and returns to her desk. She grabs Mrs. K.'s chart off the medical-records rack and begins to make phone calls.
Within a half hour the family starts to arrive. Chairs are brought into the room, where the relatives begin their vigil. The priest is called to deliver last rites. And still, Oscar has not budged, instead purring and gently nuzzling Mrs. K. A young grandson asks his mother, "What is the cat doing here?" The mother, fighting back tears, tells him, "He is here to help Grandma get to heaven." Thirty minutes later, Mrs. K. takes her last earthly breath. With this, Oscar sits up, looks around, then departs the room so quietly that the grieving family barely notices.
On his way back to the charting area, Oscar passes a plaque mounted on the wall. On it is engraved a commendation from a local hospice agency: "For his compassionate hospice care, this plaque is awarded to Oscar the Cat." Oscar takes a quick drink of water and returns to his desk to curl up for a long rest. His day's work is done. There will be no more deaths today, not in Room 310 or in any other room for that matter. After all, no one dies on the third floor unless Oscar pays a visit and stays awhile.
Note: Since he was adopted by staff members as a kitten, Oscar the Cat has had an uncanny ability to predict when residents are about to die. Thus far, he has presided over the deaths of more than 25 residents on the third floor of Steere House Nursing and Rehabilitation Center in Providence, Rhode Island. His mere presence at the bedside is viewed by physicians and nursing home staff as an almost absolute indicator of impending death, allowing staff members to adequately notify families. Oscar has also provided companionship to those who would otherwise have died alone. For his work, he is highly regarded by the physicians and staff at Steere House and by the families of the residents whom he serves.
Oscar the Cat Predicts Patients' Deaths
By THE ASSOCIATED PRESS
Filed at 3:15 a.m. ET
PROVIDENCE, R.I. (AP) -- Oscar the cat seems to have an uncanny knack for predicting when nursing home patients are going to die, by curling up next to them during their final hours. His accuracy, observed in 25 cases, has led the staff to call family members once he has chosen someone. It usually means they have less than four hours to live.
''He doesn't make too many mistakes. He seems to understand when patients are about to die,'' said Dr. David Dosa in an interview. He describes the phenomenon in a poignant essay in Thursday's issue of the New England Journal of Medicine.
''Many family members take some solace from it. They appreciate the companionship that the cat provides for their dying loved one,'' said Dosa, a geriatrician and assistant professor of medicine at Brown University.
The 2-year-old feline was adopted as a kitten and grew up in a third-floor dementia unit at the Steere House Nursing and Rehabilitation Center. The facility treats people with Alzheimer's, Parkinson's disease and other illnesses.
After about six months, the staff noticed Oscar would make his own rounds, just like the doctors and nurses. He'd sniff and observe patients, then sit beside people who would wind up dying in a few hours.
Dosa said Oscar seems to take his work seriously and is generally aloof. ''This is not a cat that's friendly to people,'' he said.
Oscar is better at predicting death than the people who work there, said Dr. Joan Teno of Brown University, who treats patients at the nursing home and is an expert on care for the terminally ill
She was convinced of Oscar's talent when he made his 13th correct call. While observing one patient, Teno said she noticed the woman wasn't eating, was breathing with difficulty and that her legs had a bluish tinge, signs that often mean death is near.
Oscar wouldn't stay inside the room though, so Teno thought his streak was broken. Instead, it turned out the doctor's prediction was roughly 10 hours too early. Sure enough, during the patient's final two hours, nurses told Teno that Oscar joined the woman at her bedside.
Doctors say most of the people who get a visit from the sweet-faced, gray-and-white cat are so ill they probably don't know he's there, so patients aren't aware he's a harbinger of death. Most families are grateful for the advanced warning, although one wanted Oscar out of the room while a family member died. When Oscar is put outside, he paces and meows his displeasure.
No one's certain if Oscar's behavior is scientifically significant or points to a cause. Teno wonders if the cat notices telltale scents or reads something into the behavior of the nurses who raised him.
Nicholas Dodman, who directs an animal behavioral clinic at the Tufts University Cummings School of Veterinary Medicine and has read Dosa's article, said the only way to know is to carefully document how Oscar divides his time between the living and dying.
If Oscar really is a furry grim reaper, it's also possible his behavior could be driven by self-centered pleasures like a heated blanket placed on a dying person, Dodman said.
Nursing home staffers aren't concerned with explaining Oscar, so long as he gives families a better chance at saying goodbye to the dying.
Oscar recently received a wall plaque publicly commending his ''compassionate hospice care.''
------
Science writer Alicia Chang in Los Angeles contributed to this report.
Volume 357:328-329 July 26, 2007 Number 4
A Day in the Life of Oscar the Cat
David M. Dosa, M.D., M.P.H.
Oscar the Cat awakens from his nap, opening a single eye to survey his kingdom. From atop the desk in the doctor's charting area, the cat peers down the two wings of the nursing home's advanced dementia unit. All quiet on the western and eastern fronts. Slowly, he rises and extravagantly stretches his 2-year-old frame, first backward and then forward. He sits up and considers his next move.
In the distance, a resident approaches. It is Mrs. P., who has been living on the dementia unit's third floor for 3 years now. She has long forgotten her family, even though they visit her almost daily. Moderately disheveled after eating her lunch, half of which she now wears on her shirt, Mrs. P. is taking one of her many aimless strolls to nowhere. She glides toward Oscar, pushing her walker and muttering to herself with complete disregard for her surroundings. Perturbed, Oscar watches her carefully and, as she walks by, lets out a gentle hiss, a rattlesnake-like warning that says "leave me alone." She passes him without a glance and continues down the hallway. Oscar is relieved. It is not yet Mrs. P.'s time, and he wants nothing to do with her.
Oscar jumps down off the desk, relieved to be once more alone and in control of his domain. He takes a few moments to drink from his water bowl and grab a quick bite. Satisfied, he enjoys another stretch and sets out on his rounds. Oscar decides to head down the west wing first, along the way sidestepping Mr. S., who is slumped over on a couch in the hallway. With lips slightly pursed, he snores peacefully — perhaps blissfully unaware of where he is now living. Oscar continues down the hallway until he reaches its end and Room 310. The door is closed, so Oscar sits and waits. He has important business here.
Twenty-five minutes later, the door finally opens, and out walks a nurse's aide carrying dirty linens. "Hello, Oscar," she says. "Are you going inside?" Oscar lets her pass, then makes his way into the room, where there are two people. Lying in a corner bed and facing the wall, Mrs. T. is asleep in a fetal position. Her body is thin and wasted from the breast cancer that has been eating away at her organs. She is mildly jaundiced and has not spoken in several days. Sitting next to her is her daughter, who glances up from her novel to warmly greet the visitor. "Hello, Oscar. How are you today?"
Oscar takes no notice of the woman and leaps up onto the bed. He surveys Mrs. T. She is clearly in the terminal phase of illness, and her breathing is labored. Oscar's examination is interrupted by a nurse, who walks in to ask the daughter whether Mrs. T. is uncomfortable and needs more morphine. The daughter shakes her head, and the nurse retreats. Oscar returns to his work. He sniffs the air, gives Mrs. T. one final look, then jumps off the bed and quickly leaves the room. Not today.
Making his way back up the hallway, Oscar arrives at Room 313. The door is open, and he proceeds inside. Mrs. K. is resting peacefully in her bed, her breathing steady but shallow. She is surrounded by photographs of her grandchildren and one from her wedding day. Despite these keepsakes, she is alone. Oscar jumps onto her bed and again sniffs the air. He pauses to consider the situation, and then turns around twice before curling up beside Mrs. K.
One hour passes. Oscar waits. A nurse walks into the room to check on her patient. She pauses to note Oscar's presence. Concerned, she hurriedly leaves the room and returns to her desk. She grabs Mrs. K.'s chart off the medical-records rack and begins to make phone calls.
Within a half hour the family starts to arrive. Chairs are brought into the room, where the relatives begin their vigil. The priest is called to deliver last rites. And still, Oscar has not budged, instead purring and gently nuzzling Mrs. K. A young grandson asks his mother, "What is the cat doing here?" The mother, fighting back tears, tells him, "He is here to help Grandma get to heaven." Thirty minutes later, Mrs. K. takes her last earthly breath. With this, Oscar sits up, looks around, then departs the room so quietly that the grieving family barely notices.
On his way back to the charting area, Oscar passes a plaque mounted on the wall. On it is engraved a commendation from a local hospice agency: "For his compassionate hospice care, this plaque is awarded to Oscar the Cat." Oscar takes a quick drink of water and returns to his desk to curl up for a long rest. His day's work is done. There will be no more deaths today, not in Room 310 or in any other room for that matter. After all, no one dies on the third floor unless Oscar pays a visit and stays awhile.
Note: Since he was adopted by staff members as a kitten, Oscar the Cat has had an uncanny ability to predict when residents are about to die. Thus far, he has presided over the deaths of more than 25 residents on the third floor of Steere House Nursing and Rehabilitation Center in Providence, Rhode Island. His mere presence at the bedside is viewed by physicians and nursing home staff as an almost absolute indicator of impending death, allowing staff members to adequately notify families. Oscar has also provided companionship to those who would otherwise have died alone. For his work, he is highly regarded by the physicians and staff at Steere House and by the families of the residents whom he serves.
Sunday, July 15, 2007
waubers's China Impressions
Ars
First off, Shenzhen China is an arm-pit of a city. Don't go there unless you have to.
If you do go there, the only good hotel (i.e. one with anyone who speaks any English and a level of quality at least as good as a holiday inn in the USA) is the Dragon Spring.
Some points on the Dragon Spring Hotel:
1. The lobby smells of fish.
2. The AC in your room only runs in spurts. It will typically stop working around 23:00, so do try to fall asleep by then, unless you enjoy falling asleep in your own sweat.
3. If you drop a duce, be sure you flush before you put any TP into the bowl. All 3 of us in my group managed to plug up the shitter. Sadly, it was a Kohler Toilet, which you'd think could handle my decadent western shits.
4. Don't eat the steamed buns at breakfast. Seriously, this wasn't a joke and we didn't know. We all ate a couple our first day and one guy even said "these taste like paper." We found out about the news story the next day.
5. Orange Juice = Orange Fanta; Apple Juice = Pineapple Fanta; Haw Juice = whothefuckknows.
6. Don't pour your own beer into your glass, you make the servers look sad when you do that.
If, like my companions, you feel the need to go out drinking every night you're traveling for work, and you happen to be staying at the Dragon Spring hotel DO NOT patronize the Dragon Spring Garden Opera House Bar and Lounge. If you do, some tips:
1. FOR THE LOVE OF GOD, REFUSE ANY GIRLS WHO TRY TO SIT WITH YOU!
2. DON'T LET THE MADAME SIT ANY GIRLS WITH YOU.
3. Don't nod your head when they say "you like beer but not girl" This is a question, not a funny statement.
4. DON'T LET THEM SIT ANY GUYS AT YOUR TABLE.
5. DON'T LET THEM SIT THE MUSICAL ACT AT YOUR TABLE, they will drink all your beer, which is amazing because they couldn't have weighed more than 160lbs combined.
6. REFUSE THE FRUIT PLATE, it's $290cny
7. When you try to leave, regardless of how drunk you might be, don't get off on the 6th floor, even if it's the first floor the elevator opens on. It's a brothel. With women.
8. When asked, do not follow the hostess to the 5th floor. It's a brothel. With no women.
9. Always know where your buddy is, lest he be abducted.
10. Laugh at the jokes of the comedian, even though you can't understand them.
11. Tsing Tao is pronounced Chee-ing Tao.
12. DO NOT LET YOUR MANAGER SIGN YOUR NAME AND ROOM TO THE BILL. I have know idea how I'm going to explain a 1200CNY bill for "Night Club" to accounting, even though I only had three beers.
13. You might be a Westerner, but FOR THE LOVE OF GOD YOU ARE NOT A VIP, and as such, DO NOT PRESS THE VIP BUTTON IN THE ELEVATOR.
Observations on Hong Kong.
1. Hong Kong is hot!
2. Hong Kong IS FUCKING HOT, wear deodorant on your balls.
3. Hong Kong is awesome, easily the coolest city I've ever seen.
4. Visit Victoria Peak at night, it's awe-inspiring.
5. Take a taxi to Victoria Peak, the tram is fucking scary.
6. The waiters at Bubba Gump Shrimp (on top of Victoria Peak) are pretty cool.
7. Hong Kong has a city-wide lazer and fireworks show every Saturday night, it's sweet, especially when you're a couple thousand feet above the city.
8. DRINK LOTS OF WATER. It's a bad sign when you stop sweating an it's 35C outside.
9. Remember that beer != water, even beer as watery as Tsing Tao.
10. Taxi's are a very reasonable way to get around the city.
11. The SkyLounge at the Hotel Nikko is awesome, but for the love of god be careful what you order. I still don't know how we're going to explain a $400us bar-tab with only 3 people drinking, for less than 2 hours.
12. The SkyLounge has impeccable service.
13. Hong Kong is very very expensive.
14. Everyone should visit Hong Kong, it's truly an amazing city. More impressive than London or Paris. IMO.
First off, Shenzhen China is an arm-pit of a city. Don't go there unless you have to.
If you do go there, the only good hotel (i.e. one with anyone who speaks any English and a level of quality at least as good as a holiday inn in the USA) is the Dragon Spring.
Some points on the Dragon Spring Hotel:
1. The lobby smells of fish.
2. The AC in your room only runs in spurts. It will typically stop working around 23:00, so do try to fall asleep by then, unless you enjoy falling asleep in your own sweat.
3. If you drop a duce, be sure you flush before you put any TP into the bowl. All 3 of us in my group managed to plug up the shitter. Sadly, it was a Kohler Toilet, which you'd think could handle my decadent western shits.
4. Don't eat the steamed buns at breakfast. Seriously, this wasn't a joke and we didn't know. We all ate a couple our first day and one guy even said "these taste like paper." We found out about the news story the next day.
5. Orange Juice = Orange Fanta; Apple Juice = Pineapple Fanta; Haw Juice = whothefuckknows.
6. Don't pour your own beer into your glass, you make the servers look sad when you do that.
If, like my companions, you feel the need to go out drinking every night you're traveling for work, and you happen to be staying at the Dragon Spring hotel DO NOT patronize the Dragon Spring Garden Opera House Bar and Lounge. If you do, some tips:
1. FOR THE LOVE OF GOD, REFUSE ANY GIRLS WHO TRY TO SIT WITH YOU!
2. DON'T LET THE MADAME SIT ANY GIRLS WITH YOU.
3. Don't nod your head when they say "you like beer but not girl" This is a question, not a funny statement.
4. DON'T LET THEM SIT ANY GUYS AT YOUR TABLE.
5. DON'T LET THEM SIT THE MUSICAL ACT AT YOUR TABLE, they will drink all your beer, which is amazing because they couldn't have weighed more than 160lbs combined.
6. REFUSE THE FRUIT PLATE, it's $290cny
7. When you try to leave, regardless of how drunk you might be, don't get off on the 6th floor, even if it's the first floor the elevator opens on. It's a brothel. With women.
8. When asked, do not follow the hostess to the 5th floor. It's a brothel. With no women.
9. Always know where your buddy is, lest he be abducted.
10. Laugh at the jokes of the comedian, even though you can't understand them.
11. Tsing Tao is pronounced Chee-ing Tao.
12. DO NOT LET YOUR MANAGER SIGN YOUR NAME AND ROOM TO THE BILL. I have know idea how I'm going to explain a 1200CNY bill for "Night Club" to accounting, even though I only had three beers.
13. You might be a Westerner, but FOR THE LOVE OF GOD YOU ARE NOT A VIP, and as such, DO NOT PRESS THE VIP BUTTON IN THE ELEVATOR.
Observations on Hong Kong.
1. Hong Kong is hot!
2. Hong Kong IS FUCKING HOT, wear deodorant on your balls.
3. Hong Kong is awesome, easily the coolest city I've ever seen.
4. Visit Victoria Peak at night, it's awe-inspiring.
5. Take a taxi to Victoria Peak, the tram is fucking scary.
6. The waiters at Bubba Gump Shrimp (on top of Victoria Peak) are pretty cool.
7. Hong Kong has a city-wide lazer and fireworks show every Saturday night, it's sweet, especially when you're a couple thousand feet above the city.
8. DRINK LOTS OF WATER. It's a bad sign when you stop sweating an it's 35C outside.
9. Remember that beer != water, even beer as watery as Tsing Tao.
10. Taxi's are a very reasonable way to get around the city.
11. The SkyLounge at the Hotel Nikko is awesome, but for the love of god be careful what you order. I still don't know how we're going to explain a $400us bar-tab with only 3 people drinking, for less than 2 hours.
12. The SkyLounge has impeccable service.
13. Hong Kong is very very expensive.
14. Everyone should visit Hong Kong, it's truly an amazing city. More impressive than London or Paris. IMO.
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