Library Articles of Interest
When life gives you lemons
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Egyptians first enjoyed lemonade as early as 1,000 A.D., and since then the refreshing beverage has been enjoyed worldwide with different cultures tweaking the basic lemon and sweetener recipe to reflect their regional tastes.
In Bangladesh, they add ginger. In other parts of Asia, salt, saffron, or cumin may be added.
Limonana, a lemonade drink made with mint leaves, is popular in the Middle East. And Northern Africans enjoy cherbat, a drink made with lemons, mint, and rose water.
Though the recipe is simple, lemonade is no boring beverage. At various times in history, this sweet-tart drink has given scores of young people their first taste of how to run a business and perhaps even saved an entire city full of people from certain death.
The plague
The greatest pandemic in history, the plague, killed hundreds of millions of people around the world. It moved over continents in waves between 1300 and 1700, and in the late 1600s, a round of “black death,” as it was called, descended upon Europe.
Back then, little was known about how the disease was transmitted. Today, we know the plague originates in rodents and is transmitted to humans through infected fleas.
In 1668, Paris braced itself for an outbreak as other French towns were being ravaged, but oddly, it never arrived. It has been one of the biggest mysteries of medical history. Why was Paris spared?
In the lavishly illustrated book, Food Fights and Culture Wars (Abrams Press, 2018), Tom Nealon posits a fascinating theory. Nealon, a self-described book lover and foodie, had been researching a burgeoning food fad that hit Paris around the same time the plague was hitting nearby towns.
As Nealon tells it, Parisians had developed an unquenchable thirst for lemonade, so an army of “limonadiers” roamed the streets selling lemonade.
As the lemonade craze took hold, the city’s streets and trash piles were littered with discarded lemon peels, and the city’s rats had a plentiful new food to consume.
“I propose that what derailed the spread of the plague into Paris the summer of 1668 was lemons,” says Nealon.
He goes on to explain that the limonene in the lemon peel acted as a natural pest repellent, killing the fleas before they could hop off the rats and onto humans.
While it’s just a theory, it’s worth noting that, even today, the Environmental Protection Agency lists limonene as an active ingredient in bug sprays and flea repellants used for pets.
Pink lemonade
Though people had been enjoying yellow lemonade for centuries, in the early 1900s, Americans changed the game by making it pink.
There are two different stories about the origins of pink lemonade—one rather mundane, the other totally disgusting.
The first story credits Henry Allott, a well-known circus impresario, with changing the drink’s color when he inadvertently dropped red cinnamon candy into a vat of lemonade. In true “the show must go on” style, he sold the oddly colored drink and people clamored for it. From then on, it was nothing but pink lemonade at his circus.
The other story also takes place at a circus. It has a flustered circus concessionaire facing a long line of thirsty customers on a hot day. His lemonade supply was running low, but there was no fresh water nearby. Rather than turn away paying customers, he grabbed a bucket of wash water—water that had turned pink after being used to wash a performer’s pink tights—and mixed up a new batch of lemonade. As the story goes, the crowd marveled at the beauty of the drink without knowing how it got its unique color.
Lemon laws
Warren Buffet, the billionaire CEO of Berkshire Hathaway, credits his childhood lemonade stand with teaching him valuable lessons on how to run a successful business.
The lemonade stand continues to teach young people about running a business, but in today’s world, those lessons often include how to deal with permits and regulations since unpermitted lemonade stands are legal in only 14 states.
Earlier this year, lemonade became a contentious legislative issue in Arizona when high school student Garrett Glover lobbied his state representative to introduce legislation making lemonade the official state drink.
The bill was written and easily passed in the Arizona House, but it hit a snag in the Senate.
Some were opposed because they just couldn’t get behind promoting a high sugar beverage. One state senator said margaritas would be a better choice. Others thought the legislature had more important issues to focus on. It seemed that Glover’s idea had died on the Senate floor.
However, in May, the bill was revived, and this time, it passed.
Despite the lemonade law’s uphill battle, the process didn’t sour Glover on the process. He says he may study politics when he goes to college.
Civil War Plant Remedies Actually Fought Off Infections
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Civil War Plant Remedies Actually Fought Off Infections, Study Finds
Researchers tested the antimicrobial properties of three plants mentioned in an 1863 treatment book
During the Civil War, Union forces set up a blockade of Confederate ports to prevent cotton exports from getting out of the South and military supplies from getting in. Facing a shortage of conventional medicines that were needed to treat high rates of infection among wounded Confederate soldiers, doctors turned to traditional plant remedies. And as Rob Dozier reports for Vice, a new study suggests that at least some of these plant medicines effectively fought off dangerous bacteria.
An astounding 620,000 soldiers died during the Civil War—most of them from non-combat related diseases, according to the American Battlefield Trust. Wounds that were not fatal could be seriously life-altering. Amputation was a common treatment, and one in 13 surviving Civil War soldiers went home with at least one missing limb. Unfortunately for these soldiers, germ theory was in its nascent stages at this time. But medical experts did understand that antiseptics were important for wound care—though they didn’t know exactly why—and iodine and bromine were sometimes used to treat infections.
Without a ready supply of these and other medicines—like quinine, which was used to treat malaria, and morphine and chloroform, which helped block pain—the Confederacy enlisted botanist and surgeon Francis Porcher to compile a book of plant remedies that were available in Southern states. Drawing on the folk knowledge of white Southerners, Native Americans and enslaved Africans, Porcher published Resources of the Southern Fields and Forests in 1863, which included descriptions of 37 plant species that could be used for fighting gangrene and other infections. Samuel Moore, the Confederate Surgeon General, subsequently used Porcher’s work to produce Standard supply table of the indigenous remedies for field service and the sick in general hospitals—a field guide on native plants to be used by battlefield physicians.
For the new study, published in Scientific Reports, a team of researchers decided to test the antiseptic properties of three plants that Porcher cited in his text: white oak and tulip poplar, both of which are hardwood trees, and a thorny shrub commonly known as devil’s walking stick. Extracts were taken from various parts of the plants—including the leaves, inner bark and branch park—and tested them on three species of bacteria that are commonly seen in wound infections.
One, Staphylococcus aureus, is considered the most dangerous of the staph bacteria and often causes skin infections. Aceinetobacter baumannii, which in recent years has been associated with troops coming back from Iraq, can infiltrate wounds, the blood, bones and lungs. And Klebsiella pneumoniae is a leading cause of hospital infections that can lead to pneumonia and other serious conditions.
The researchers found that while the plants did not kill the bacteria, they had antimicrobial effects, inhibiting the growth of all three species. The plants also interfered with S. aureus’ biofilm formation, which helps bacteria stick together and to surfaces, and makes them less sensitive to antibiotics. What’s more, devil's walking stick was shown to inhibit quorum sensing, a signalling system that makes staph bacteria more virulent, in S. aureus.
“Our findings suggest that the use of these topical therapies may have saved some limbs, and maybe even lives, during the Civil War,” says Cassandra Quave, senior study author and assistant professor at Emory’s Center for the Study of Human Health and the School of Medicine's Department of Dermatology.
These results are significant not only from a historical perspective, but also because medical experts today are dealing with a growing problem of antibiotic resistance among dangerous bacteria; all three bacteria species tested in this study, in fact, have shown multi-drug resistance, according to the study. It is thus of vital important that researchers find other ways to treat bacterial infections, and traditional plant-based medicines should not be dismissed simply because they don’t kill bacteria, Quave says.
“There are many more ways to help cure infections,” she explains, “and we need to focus on them in the era of drug-resistant bacteria.”
More research is needed to determine how plant medicines might be used for treating infections in a medical setting. “I don’t believe these would be effective as an oral medication to treat a systemic infection,” Quave tells Gizmodo’s George Dvorksy, “but they could be potentially useful in wound care—perhaps formulated as a wound rinse, hydrogel, or medicated bandage.”
Moving forward, the study authors write, it could be worthwhile to look at the other 34 plants that are listed as antiseptics in Porcher’s book. With the global spread of antibiotic-resistant strains of bacteria, the researchers add, “it is increasingly important to consider all possible sources of new, and perhaps old, treatments.”
Brain Implant Device Allows People
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Brain Implant Device Allows People With Speech Impairments to Communicate With Their Minds
By Maddie Burakoff smithsonian.com
A new brain-computer interface translates neurological signals into complete sentences
Using a brain implant with a series of electrodes, scientists can read neurological signals and translate the brain activity into spoken language. (Chang Lab / UCSF Dept. of Neurosurgery)
With advances in electronics and neuroscience, researchers have been able to achieve remarkable things with brain implant devices, such as restoring a semblance of sight to the blind. In addition to restoring physical senses, scientists are also seeking innovative ways to facilitate communication for those who have lost the ability to speak. A new “decoder” receiving data from electrodes implanted inside the skull, for example, might help paralyzed patients speak using only their minds.
Researchers from the University of California, San Francisco (UCSF) developed a two-stage method to turn brain signals into computer-synthesized speech. Their results, published this week in scientific journal Nature, provide a possible path toward more fluid communication for people who have lost the ability to speak.
For years, scientists have been trying to harness neural inputs to give a voice back to people whose neurological damage prevents them from talking—like stroke survivors or ALS patients. Until now, many of these brain-computer interfaces have featured a letter-by-letter approach, in which patients move their eyes or facial muscles to spell out their thoughts. (Stephen Hawking famously directed his speech synthesizer through small movements in his cheek.)
But these types of interfaces are sluggish—most max out producing 10 words per minute, a fraction of humans’ average speaking speed of 150 words per minute. For quicker and more fluid communication, UCSF researchers used deep learning algorithms to turn neural signals into spoken sentences.
“The brain is intact in these patients, but the neurons—the pathways that lead to your arms, or your mouth, or your legs—are broken down. These people have high cognitive functioning and abilities, but they cannot accomplish daily tasks like moving about or saying anything,” says Gopala Anumanchipalli, co-lead author of the new study and an associate researcher specializing in neurological surgery at UCSF. “We are essentially bypassing the pathway that's broken down.”
The researchers started with high-resolution brain activity data collected from five volunteers over several years. These participants—all of whom had normal speech function—were already undergoing a monitoring process for epilepsy treatment that involved implanting electrodes directly into their brains. Chang’s team used these electrodes to track activity in speech-related areas of the brain as the patients read off hundreds of sentences.
From there, the UCSF team worked out a two-stage process to recreate the spoken sentences. First, they created a decoder to interpret the recorded brain activity patterns as instructions for moving parts of a virtual vocal tract (including the lips, tongue, jaw and larynx). They then developed a synthesizer that used the virtual movements to produce language.
Other research has tried to decode words and sounds directly from neural signals, skipping the middle step of decoding movement. However, a study the UCSF researchers published last year suggests that your brain’s speech center focuses on how to move the vocal tract to produce sounds, rather than what the resulting sounds will be.
“The patterns of brain activity in the speech centers are specifically geared toward coordinating the movements of the vocal tract, and only indirectly linked to the speech sounds themselves,” Edward Chang, a professor of neurological surgery at UCSF and coauthor of the new paper, said in a press briefing this week. “We are explicitly trying to decode movements in order to create sounds, as opposed to directly decoding the sounds.”

Using this method, the researchers successfully reverse-engineered words and sentences from brain activity that roughly matched the audio recordings of participants’ speech. When they asked volunteers on an online crowdsourcing platform to attempt to identify the words and transcribe sentences using a word bank, many of them could understand the simulated speech, though their accuracy was far from perfect. Out of 101 synthesized sentences, about 80 percent were perfectly transcribed by at least one listener using a 25-word bank (that rate dropped to about 60 percent when the word bank size doubled).
It’s hard to say how these results compare to other synthesized speech trials, Marc Slutzky, a Northwestern neurologist who was not involved in the new study, says in an email. Slutzky recently worked on a similar study that produced synthesized words directly from cerebral cortex signals, without decoding vocal tract movement, and he believes the resulting speech quality was similar—though differences in performance metrics make it hard to compare directly.
One exciting aspect of the UCSF study, however, is that the decoder can generalize some results across participants, Slutzky says. A major challenge for this type of research is that training the decoder algorithms usually requires participants to speak, but the technology is intended for patients who can no longer talk. Being able to generalize some of the algorithm’s training could allow further work with paralyzed patients.
To address this challenge, the researchers also tested the device with a participant who silently mimed the sentences instead of speaking them out loud. Though the resulting sentences weren’t as accurate, the authors say the fact that synthesis was possible even without vocalized speech has exciting implications.
“It was really remarkable to find that we could still generate an audio signal from an act that did not generate audio at all,” Josh Chartier, a co-lead author on the study and bioengineering graduate student at UCSF, said in the press briefing.

Another goal for future research is to pursue real-time demonstrations of the decoder, Anumanchipalli says. The current study was meant as a proof of concept—the decoder was developed separately from the data collection process, and the team didn’t test the real-time speed of translating brain activity to synthesized speech, although this would be the eventual goal of a clinical device.
That real-time synthesis is something that needs improvement for such a device to be useful in the future, says Jaimie Henderson, a Stanford neurosurgeon who was not involved in the study. Still, he says the authors’ two-stage method is an exciting new approach, and the use of deep learning technology may provide new insights into how speech really works.
“To me, just the idea of beginning to investigate the underlying basis of how speech is produced in people is very exciting,” Henderson says. “[This study] begins to explore one of our most human capabilities at a fundamental level.”
The Trans-African HydroMeteorological Observatory
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The Trans-African HydroMeteorological Observatory (TAHMO) aims to develop a vast network of weather stations across Africa. Current and historic weather data is important for agricultural, climate monitoring, and many hydro-meteorological applications.
Watch the video below to learn more about our project.
A NETWORK OF 20,000 HYDRO-METEOROLOGICAL STATIONS
The idea behind this project is to develop a dense network of hydro-meteorological monitoring stations in sub-Saharan Africa – one every 30 km. This entails the installation of 20,000 stations across the continent. By applying innovative sensor technology and ICT, TAHMO stations are both inexpensive and robust. Stations are placed at schools and integrated in educational programs, adding richness to the curriculum and helping foster a new generation of scientists. Local weather data will be combined with models and satellite observations to obtain insight into the distribution of water and energy stocks and fluxes.
Within this project, we have built a prototype of an acoustic disdrometer (rain gauge) that can be produced for €10, less than one percent of the cost of a commercial equivalent with the same specifications. The disdrometer was developed in The Netherlands and tested in Tanzania for a total project cost of €5000.
Listen to the rainfall recording from Tanzania [link].
RELEVANCE
Monitoring Africa’s environment is an important challenge if the continent’s resources are to be used in an optimal and sustainable manner. Food production and harvest predictions profit from improved understanding of water availability over space and time. Presently, African observation networks are very limited, and national governments and regional planners do not have the data to make proper decisions regarding investments in water resources infrastructure.
NEEDS & LIMITATIONS
The ability to access historical climate data is critical in order to efficiently manage water resources. The limited number of weather stations in Africa is spread out over enormous distances; most are found in northern and southern Africa, leaving huge data gaps in the central part of the continent. Additionally, those African climate data which are currently available are not arranged in a convenient way for users to access; data sets are often incomplete and restricted to the public. There is often a lack of communication within countries and regions, creating data gaps at multiple levels. Another key challenge for climate monitoring in Africa is the availability of historical data; most collected data have been recorded on paper, and not cataloged electronically. With these data literally sitting forgotten on shelves in offices around the continent, they are at great risk of being lost forever. Accurate climate data are essential for agriculture, weather prediction and climate modeling. With an increase in quantity and quality of climate stations, along with the incorporation of historical data, we can move forward towards the goal of obtaining accurate climate data.
COMMITMENT TO THE PUBLIC
The TAHMO project is committed to serving the public by advancing the free and open exchange of hydro-meteorological data collected with its monitoring stations. By allowing the free download of all raw TAHMO data for scientific research and governmental applications, the project supports World Meteorological Organization (WMO) Resolution 40 and Resolution 25. Commercial applications of TAHMO data are considered on a case-by-case basis.
WMO Resolution 40 on the facilitation and co-operation of observing networks and the exchange of meteorological information is of interest to the international community, governments, and researchers alike. It states, “As a fundamental principle of the World Meteorological Organization (WMO), and in consonance with the expanding requirements for its scientific and technical expertise, WMO commits itself to broadening and enhancing the free and unrestricted international exchange of meteorological and related data and products.”
Similarly, the TAHMO project supports WMO Resolution 25, which “adopts a stand of committing to broadening and enhancing, whenever possible, the free and unrestricted international exchange of hydrological data and products, in consonance with the requirements for WMO’s scientific and technical programmes.” Allowing for free access to TAHMO monitoring data serves the public by beginning to close the existing hydro-meteorological data gaps in Africa and increasing the communication and application of this important information.
Dr. John Selker and the TAMO Project
Dr. John Selker, Oregon State University (OSU) professor of Biological and Ecological Engineering and co-Director of both CTEMPs and TAHMO, has works in the United States, Kenya, Somalia, Sri Lanka, Canada, Chile, and England and carried out research in Chile, Ghana, Senegal, Israel, China, and ten European countries. His areas of expertise include electronic design irrigation and water systems, and development projects
Dr. Selker has been a professor in the department of Biological and Ecological Engineering at Oregon State University for 25 years focused on Water Resources Engineering. In 2013 he was elected Fellow of the American Geophysical Union, and received the John Hem Award for Science and Technology from the American Groundwater Association.
Dr. Selker was named an OSU Distinguished Professor in 2017. This YouTube video tells a bit about his work and that honor.
Nuts to the Blight
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Nuts to the Blight
by Carol Cruzan Morton
Jason E. Kaplan Hazelnut trees at Third Knight Farms near Albany
Researchers are fighting to save Oregon’s signature crop — but hazelnuts are not out of the woods yet.
The Columbus Day Storm that blew into Oregon in October 1962 still ranks as one of the most intense and deadliest in the country. Hazelnut grower Rich Birkemeier’s dad had just purchased his first farm in Canby. The storm toppled two-thirds of their trees. Luckily, they had harvested the nuts the previous week. Others weren’t so fortunate. It was a disaster.
Little did hazelnut growers know at the time, but a much bigger threat was already lurking in the limbs of trees still standing just north of Portland. An insidious fungal infection, known as eastern filbert blight, had already invaded orchards in Clark County, Washington, but scientists didn’t figure that out until decades later.
Soon, the outbreak jumped across the Columbia River and slowly spread down the Willamette Valley.
At one point, the relentless disease looked like it could wipe out the industry. No one knew how to stop it. The first infected Oregon orchards were quarantined. Feeling helpless against the fungal onslaught, some farmers wanted to bulldoze their neighbors’ diseased trees. But by the time any farmer spotted the telltale small black bumps dotting the branches, it was too late to stop the spread.
Yet, 30 years after the blight put Oregon’s signature crop in peril, hazelnut farming is booming. In fact, industry fortunes turned up as the national economy hit the skids in 2008 and have gained momentum in the past few years.
The 2018 Oregon hazelnut production ending in June is on track for a record-high 51,000 tons, a 60% increase from the previous year. In another record, the state’s hazelnut acreage has more than doubled in the past seven years to about 80,000, according to a December estimate from Oregon’s Hazelnut Marketing Board.
The new acres are planted with new varieties specially bred to resist the blight. As a result, nut production is expected to double by 2025.
Despite all the positive data, the hazelnut industry isn’t out of the woods yet. The blight continues to thrive. Slightly less than half of the state’s mature hazelnut acreage remains infected and contagious.
The new exuberance around hazelnuts is based on the premise that growers will be able to control infection in mature trees until they can be replaced, and that new trees will not be fatally infected. Neither is a sure thing.
“We are concerned the fungus could change, and our resistance gene will no longer be resistant,” says Shawn Mehlenbacher, who runs the hazelnut-breeding program at Oregon State University. “Or someone could bring infected material from the eastern states.”
It’s illegal to import hazelnut stock into Oregon, but researchers and farmers believe it’s just a matter of time. If that happens, the first wave of new varieties are sitting ducks. They know this because Mehlenbacher has sent the university’s new varieties to research collaborators at Rutgers University in New Jersey. Ominously, all succumbed to the multiple strains of eastern filbert blight endemic there.
Jimmy Lee of Third Knight Farms planted these hazelnut trees four years ago. Photo: Jason E. Kaplan
So far, science seems to be winning the battle against the blight in Oregon. Research — and the money supporting it — came to the rescue once. The industry is banking on a repeat performance, should the valuable commodity face more virulent blight strains lurking on the other side of the Rocky Mountains.
Most of the scientific research to protect the hazelnut crop was funded by a kind of private tax Oregon growers assess on themselves every year to fulfill priorities. In 2014 they raised their self-tax to shore up the hard-won reprieve. Other crucial research support came from federal dollars and state funds.
The funding has helped build the world’s largest hazelnut-breeding program, located at Oregon State University and now bigger than all other such programs in the world. There, researchers began leveraging plant genetics to propagate new blight-resistant varieties. Meanwhile, pathology studies and field tests revealed how the disease spreads and how to manage blight-infected trees until they can be replaced.
Mehlenbacher credits the Human Genome Project with the more sophisticated genetic tools he and his students now have to create plants with multiple sources of defenses. The breeding process is no faster, but it’s more efficient. For example, instead of waiting for offspring of crosses to succumb to the blight, Mehlenbacher can track genetic markers to select the best prospects.
Meanwhile, the plant doctors had gotten busy, giving Mehlenbacher the time he needed to develop the new varieties. By 1990 or so, pathology researchers had discovered how and when the fungus was getting into plants. It wasn’t easy.
“It’s so difficult to spot in a tree,” Birkemeier says. “There’s an 18-month latent period. Then the little black pustules are only one-eighth of an inch. If you drive by in a tractor, you don’t notice. A branch dies. A twig acts as a flag that something is wrong. When you find it, it has been there three to five years or more.”
The blight spreads in rainy weather. The wet cankers on the branches spew spores. But the spores don’t actually infect the tree until spring, when tender, young green shoots appear. So researchers designed a way to control the blight while infected and susceptible trees remain: rigorous inspection and pruning of infected limbs in winter, and four fungicide applications in the spring.
Oregon State University has released 13 new crop varieties, each more resistant than the last, and a dozen pollinator varieties, as well as three ornamental hazelnuts for homeowners.
With the blight under control, resistant trees available and more secure resistance on the horizon, growing hazelnuts has begun to look like a good business decision again. Driving home the point, in 2014 Oregon hazelnuts sold for record prices, thanks to a freeze in Turkey, which shrunk their harvest. Turkey still dominates the market, supplying about 70% of the world’s hazelnuts, mostly in kernels to use in products ranging from Nutella to chocolates to oil.
Much of the land in Oregon considered ideal for hazelnuts has been taken. That hasn’t stopped farmers, especially in Benton and Linn counties, which have seen between a 500% and 800% increase in hazelnut acreage on land previously considered marginal.
About four years ago, Jimmy Lee, owner of Third Knight Farms, ran the numbers on hazelnuts — a long-term, high-value crop akin to wine grapes and blueberries — blight-resistant trees, mechanical harvesting, low labor costs and cheaper farmland in the southern valley. The only problem was the heavy clay soils. Hazelnut roots don’t like standing water.
The next generation of blight-resistant young hazelnut trees at Third Knight Farms near Albany
To improve the winter drainage in his new orchards near Albany, Lee dug rows of ditches and sunk perforated pipe in gravel 4 feet under the soil (known as tiling). Clay dries out in the summer, so he also dug wells and installed irrigation systems. At up to $2,000 an acre, tiling for hazelnuts is a good investment, he judged.
Lee, 39, now has more than 350 acres in hazelnuts near Albany. As a further safeguard, he planted two different varieties in each plot, or “double density,” to be able to choose the best ones when it comes time to thin half of them. “Hopefully,” Lee says, “my trees live longer than I do.”
The Oregon hazelnut industry remains vigilant. In March they held meetings and submitted comments to discourage a proposed rule change in Canada to cancel the restriction on importing hazelnut material from infected eastern provinces into British Columbia, whose hazelnut industry also was devastated by the blight.
“Right now, we’re in a really great place, but we can’t rest on our laurels,” says Oregon State University plant pathologist Jay Pscheidt. “Early on, people wanted to have vigilante chain saw parties. There’s still a lot of fungus out there. Now we can deal with it.”
DNA Defense
The resistance genes that saved the Oregon hazelnut industry came from trees that survived the original Clark County outbreak. Maxine Thompson, who with her colleagues created the university’s hazelnut-breeding program in 1969, first tried counting cankers to choose parent trees with the least symptoms, hoping some of the offspring would inherit the unknown “quantitative” resilience genes. Those genes are only now being tracked down to their specific locations on the 11 chromosomes of the hazelnut genome.
She also noticed that every third tree in a decimated orchard seemed to be spared. Those were pollinator trees of an obscure variety called Gasaway. This would become the Oregon hazelnut industry’s first great genetic hope.
She crossed Gasaway with other varieties and planted 300 of their offspring at the Washington State University experimental station in Vancouver. Some seedlings died, others became diseased and a few stayed clean. Thompson retired. Shawn Mehlenbacher, who runs the hazelnut-breeding program at Oregon State University, started in 1986. One month later, the blight was first detected in Damascus.
Mehlenbacher selected 13 of Thompson’s healthiest experimental plants to breed the first lines of defense against the Oregon invasion. He crossed the experimental mixes with other varieties. It takes 17 years to choose parents, make crosses, grow offspring, assess them and their nuts, and finally release them to farmers.
To increase his chances of success, Mehlenbacher began collecting diverse hazelnut genetic material around the world. He ordered samples by mail from Western Europe in the late 1980s, visited Turkey in 1993, and eventually made it to the hazelnut orchards of the former Soviet Union in Georgia and Azerbaijan.
In 1997 Mehlenbacher released “Lewis,” a variety with quantitative resistance and a lower canker count. It was a lifeline for dying orchards, but it required vigilant pruning and spraying. In 2005 Oregon State University released the first new variety carrying the Gasaway gene, followed three years later by “Yamhill,” a productive tree for kernels and widely planted. Many more varieties are in development and testing.
Maternal and Child Health
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Rotary makes high-quality health care available to vulnerable mothers and children so they can live longer and grow stronger.
How Rotary makes help happen
Rotary provides education, immunizations, birth kits, and mobile health clinics. Women are taught how to prevent mother-to-infant HIV transmission, how to breast-feed, and how to protect themselves and their children from disease.
“If mothers are empowered and healthy, so are their families, leading to an alleviation of poverty and hunger.” Robert Zinser, co-founder of the Rotarian Action Group for Population and Development and retired president for Asia at chemical giant BASF.
Our impact on the lives of mothers and children
The Rotary Foundation reaches mothers and children in need by giving communities the help and training they need to take control of their own maternal and infant health care.
Rotary makes amazing things happen, like:
Mobile prenatal clinics
Haiti has the highest maternal and infant mortality rate of any country in the western hemisphere. Rotary provided a fully equipped medical Jeep to volunteers and midwives to reach mothers and children in remote areas.
Cancer screening
Rotarians provided a mobile cancer screening unit and awareness trainings around Chennai, India, where there is a high mortality rate of women with breast and cervical cancer due to late diagnosis.
Preventing injuries and deaths
Rotary members launched a $3 million, five-year pilot to save lives of mothers and children during home deliveries in Nigeria. Since 2005, they’ve also repaired 1,500 obstetric fistulas — 500 more than their initial goal — restoring dignity and hope to vulnerable mothers.
Guide to Making Perfect Pasta
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You’re Doing it Wrong: The Guide to Making Perfect Pasta
These tips will not just make your penne taste better, it will make it healthier too
Pasta is a staple in most of our kitchens. According to a Zagat survey; about half of the American population eats pasta 1-2 times a week and almost a quarter eats it about 3-4 times a week. Needless to say, we love pasta. Seriously, who wouldn’t want a big bowl of spaghetti and meatballs or Bucatini all’Amatriciana.
The popularity of pasta in America dates back to Thomas Jefferson, who had a pasta machine sent to Philadelphia in the late 18th century after he fell in love with the fashionable food while dining in Paris. He was so enamored by pasta that he even designed his own pasta machine while on a trip to Italy. The pasta dish he made infamous in the United States is something we like to call macaroni and cheese. But, America’s true love affair with pasta didn’t heat up until the 20th century, with a boom in immigrants hailing from Italy. When the first Italians arrived, one of the only pasta varieties available in the United States was spaghetti; that’s why it is so iconic to Italian American cuisine. Now, of course, it is hard to find a grocery store today that doesn’t have at least half an aisle dedicated to different pasta varieties. For a clear view on the number of varieties, check out Pop Chart Lab’s chart of 250 shapes of pasta, The Plethora of Pasta Permutations.
Over the past few decades, pasta has been given a bad reputation by many low carb fad diets such as the original Atkins diet. On the flip side, the touted Mediterranean Diet includes pasta as a staple. Part of the confusion over the merits of eating bread draw from the conflation of durum wheat, which pasta is traditionally made from, and wheat used for baking bread. Durum pasta has a low glycemic index (GI) of about 25-45. To compare, white bread has a high GI of about 75 and potatoes have a GI of about 80, as do many breakfast cereals. According to the American Journal of Clinical Nutrition, eating foods with a low GI has been associated with higher HDL-cholesterol concentrations (the “good” cholesterol), a decreased risk of developing diabetes and cardiovascular disease. And, case-control studies have also shown positive associations between dietary glycemic index and the risk of colon and breast cancers. Pasta made with even healthier grains, such as whole grain and spelt, do add additional nutrients but do not necessarily lower the GI.
The way pasta is cooked also affects its healthiness. For the healthiest and tastiest way, you want to cook the pasta al dente, which means “to the tooth” or “to the bite.” If overcooked, the GI index will rise, meaning pasta that is cooked al dente is digested and absorbed slower than overcooked mushy pasta. So to make your pasta healthy and delicious, follow the tips below.

(Photo courtesy of wikiHow.)
Use a large pot: Size matters. The pasta should be swimming in a sea of water because it will expand while cooking. If there is not enough water than the pasta will get mushy and sticky. The average pasta pot size is between 6 and 8 quarts, and it should be filled about 3/4 of the way or about 4-5 quarts with water for 1 pound of pasta.
Fill the pot with cold water: This goes for cooking anything with water. Hot water dissolves pollutants more quickly than cold, and some pipes contain lead that can leak into the water. Just to be safe, always use cold water from the tap and run the water for a little before using.
Heavily salt the water: Adding salt to the water is strictly for flavor. You want to salt the water as it is coming to a boil. While the pasta is cooking, it absorbs the salt adding just that extra touch to the overall meal. Do as Mario Batali does and salt the water until it “tastes like the sea.” To get that saltiness, Mark Ladner, executive chef at Del Posto, advises to use about 1 tbsp. of salt per quart of water.
There is an old wives tale that says salt will also make the pasta water boil faster. This is not completely the case. Adding salt to water elevates the boiling point and to increase the boiling point of 1 quart of water by 1 degree Fahrenheit you would need 3 tablespoons of salt. And, that is way too much salt for anyone’s taste buds.
Do not put oil in the pot: As Lidia Bastianich has said, “Do not — I repeat, do not — add oil to your pasta cooking water! And that’s an order!”
Olive oil is said to prevent the pot from boiling over and prevent the pasta from sticking together. But, the general consensus is that it does more harm than good. It can prevent the sauce from sticking to the pasta. Since oil is less dense than water and is composed of hydrophobic molecules, it creates a layer across the top of the water. When the pasta is drained, it is poured through this oiled layer and leaves a fresh coat of oil on the pasta.
However, if you are not using a sauce or are using an olive oil base, then the oil has little effect.
Make sure the water is boiled: For all the impatient cooks out there, just wait that extra minute until the water is boiling with big bubbles. The boiling temperature is what prevents the pasta from getting mushy. That first plunge into the boiling water is critical to the texture of the final product. It will also help you time the pasta better.
Stir: Do not forget to stir. It may sound obvious, but this simple step can easily be forgotten through everyday distractions and the rush of cooking dinner. Without stirring, the pasta will for sure stick together and cook unevenly.
Take the lid off: Once you add the pasta, wait for the water to come back to a rolling boil and then remove the lid. This is just so you don’t have that white foam exploding over the edges of your pot like Mt. Vesuvius. An alternative tip from Lidia Bastianich is to leave the lid on but keep it propped open with a wooden spoon.
Cook, Time & Test: Yes, you can follow the timing on the box or package of pasta. But, the best timer is your mouth. Chef and cookbook author Jacob Kenedy says in his book The Geometry of Pasta to “start tasting the pasta at 15-20 second intervals, from a minute or two before you think the pasta might be ready.”
If serving the pasta with a sauce, Chef Michael Chiarello recommends taking the pasta out at about 4 minutes before the package time. Then add it to the sauce and let it finish cooking for a minute or two until it is al dente. This method should be used with only a proportionate amount of sauce. You do not want to have a huge pot of sauce for a pound or less of pasta. It is a great idea to make extra sauce, especially to put some in the freezer for another day or to serve on the side.
For a completely different take on cooking pasta, follow this rule from Mary Ann Esposito:
“My rule for cooking dry store bought pasta is to bring the water to a rapid boil; stir in the pasta and bring the water back to a boil. Put on the lid and turn the heat off. Set the timer for 7 minutes. Works beautifully for cuts like spaghetti, ziti, rigatoni and other short cuts of pasta.”
Don’t drain all of the pasta water: Pasta water is a great addition to the sauce. Add about a ¼-1/2 cup or ladle full of water to your sauce before adding the pasta. The salty, starchy water not only adds flavor but helps glue the pasta and sauce together; it will also help thicken the sauce.
The way you drain the pasta can also affect the flavor and texture. If cooking long pasta such as linguini or spaghetti, try using tongs or a pasta fork to transfer the pasta from the water to the sauce. You want to marry the sauce and the pasta as quickly as possibly. With short pasta, it is ideal to have a pasta pot that has a built in strainer or use a colander in the sink. Just make sure you don’t let the pasta sit too long or it will stick together.
Don’t rinse cooked pasta: Adding oil to pasta is not the only culprit to preventing the sauce and pasta from harmoniously mixing. Rinsing the cooked pasta under water does just the same. According to Giada de Laurentiis in her cookbook Everyday Pasta, “the starch on the surface contributes flavor and helps the sauce adhere.” If you rinse the water, you rinse away the starch.
Do you have any secrets to cooking the perfect pasta?
Creating your Digital Branding and Marketing with LinkedIn
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Creating your Digital Branding and Marketing with LinkedIn
Vitaly Geyman B.Eng. MBA ~ "Creating organizations inspired by higher purpose."
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Linkedin is now the dominant social media platform for Business to Business marketing. It is the most strategic way to build your personal and company brand. This video outlines the key strategies to identify and connect with your target audience in order to build valuable long term relationships and share your products and services.
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