Turmeric kills cancer in Ireland

By Jeffrey the Barak

There is a racing flag that is green with a yellow chevron or V. It means false start. But green and yellow are very important colors when it comes to food. They are the colors of life.

The color of death is not black, it is brown. Brown as in brown colored food that is not really very good for you. A healthy plate needs to have green and yellow on it.

Most of us have heard about the advantages of eating food that looks green. Kale, broccoli, soy beans, spinach, all good for our health.

But besides yellow peppers and a few squashes, what is the yellow we need to be consuming? Strictly speaking, the magic yellow is not a raw natural food, it is a processed spice, and it is called turmeric. It is used in yellow curries.

Nutritionally we can all do just fine without ever encountering turmeric, and even a cancer victim does not need to eat turmeric. However, scientists have found that a chemical extracted from turmeric, called curcumin, kills cancer cells and then digests itself, vanishing without any side effects.

Specifically, a team at the Cork Cancer Research Center in Ireland, led by Dr. Sharon McKenna have been able to positively show that oesophageal cancer cells (a.k.a. gullet cancer cells) are clearly destroyed by curcumin.

It is not clear if frequently eating plenty of yellow curry laced with turmeric can cure oesophageal cancer on it’s own, but any excuse to eat this delicious yellow food as a preventative measure is welcome.

How Wine Survived Prohibition

By Thomas Ajava

North American wine is now considered excellent and comparable, if not better, than any wine in the world. This seems oddly so given the fact of prohibition. It takes time to develop a vineyard and wine. How did North American wine survive the plague of prohibition?

The year was 1920. A conservative, religious movement had reached full steam. It’s target? The evils of alcohol. With the passage of the Volstead Act, alcohol for libation purposes became illegal in the United States of America. The concept was better known as Prohibition.

As we know now, prohibition was an utter failure. It costs states and the federal government billions in tax money. It also introduced a huge upswing in organized crime as the mob moved to provide supply for the inevitable demand that existed for adult beverages. While beer and hard alcohol are the focus of the period, what about wine? It was included in prohibition as well, but winemakers are a subtle group.

Wine has many uses. It was in this area that pockets of the wine industry were able to survive the decade plus of prohibition. They focused on niches for legal uses of wine and supposed legal niches that could be subverted for more rollicking affairs. Let’s take a closer look.

Medicinal wine is an amazing thing. Have a headache? Drink it and you’ll feel better. Had a hard day? It can make things better! As you can probably guess, medicinal wine was wine with a few additives that all had one interesting trait – they all hardened and settled to the bottom of the bottle when the wine was chilled! Oddly, statistics showed many people seemed to get sick on Friday and Saturday nights. Imagine that!

The backers of prohibition had another problem. Their movement was a religious one. As you can imagine, this led to problems because many religious ceremonies include the drinking of wine as a symbolic act. This problem was dealt with when wine use for religious purposes was exempted from prohibition.

You can guess what happened next. Yes, “churches” and “synagogues” started popping up everywhere. Why, you could find many an adult suddenly finding religion again. Oddly, masses and gatherings were held during the evening, not the more traditional morning. I won’t even begin to describe the nature of the new priests and rabbis!

For these reasons, the North American wine industry did not have to start from scratch once prohibition was repealed in 1933. Still, prohibition did a world of hurt to the wine industry and it would take decades before it returned to prominence. Fortunately for us wine drinkers – it did.

Thomas Ajava is with http://www.nomadjournals.com – makers of leather journals to preserve your wine tasting experiences in.

Discovering Single-Serve Coffee, Keurig versus Tassimo

By Jeffrey the Barak

Let me start this tale with the bottom line, I prefer the Keurig. Okay, now that’s out of the way, I’ll take it from the top.

I feel like I’m on vacation, making good coffee with a single push of a button, and letting the hard work of earlier times fade into memory.

Until a month ago I was at the tail end of an obsession lasting for decades, the obsession of making espresso based drinks at home. Normally, I would be the only one drinking these concoctions, and yet, at the end I had an array of equipment worth $1,400 and still, I could produce a lousy drink if I wasn’t careful.

So one day, while out of town, I drank a cup of regular joe, and it wasn’t half bad. In fact I liked it. Upon returning home and getting some fresh milk for my latte and going through the usual grinding, wiping, cleaning, tamping, more wiping, warming, wiping, pulling, wiping, steaming, wiping etc etc. a seed in my mind began to grow. Do I really need to spend all this time every day as a full time cleaner, just to drink a few cups of coffee?

As I was cleaning the coffee ground stains out of my grout lines with bleach one day, I considered getting a coffee pot, or a French press, or a glass cone or some kind of system that would quickly and easily make a good cup of coffee, but I wanted more. I wanted to remove stale grounds and mess and even the challenge keeping milk fresh from the equation. Enter the concept of single serve coffee.

Now years ago, during my espresso equipment escalation, I had a super automatic espresso machine, which in theory would make a drink with one button push. But behind that push was a lot of hidden cleaning work and I have to say the drinks were pretty awful. So it was with some skepticism that I first turned my attention to the Bosch Tassimo and the Keurig systems.

Since the Tassimo offered the option of pseudo cappuccinos, lattes and espressos, I began with that system. I found it to be a brilliantly clever system, but the only drink varieties that were not pretty darned awful, were the brewed coffee varieties from venture partners Starbucks and Seattle’s Best. And even these were nothing to get excited about, despite their very high cost per cup. The milk drinks, lattes, macchiatos, cappuccinos etc., were practically undrinkable to me, mainly due to to the Ultra-Heat-Treated milk, as were the Gevalia brand T-Discs, which were almost as bad as instant coffee.

Enter the Keurig B60. It had me at cup one. Paired with the Tully’s French and other bold blends, it was heaven in a mug right from the start. Similar as the systems may be in concept, the drink quality is very different. To put it simply, one system makes generally poor coffee and the other makes great coffee.

Also, over the course of the experiment, I trained myself to enjoy dry-powder fat-free Coffee Mate creamer in place of milk, because milk is only fresh for a short while, and with the long shelf life of the T-Discs and K-Cups, the Coffee-Mate made a lot of sense. If I was to take a trip, not only would I miss my Keurig, I’d also be able to return home and immediately be able to have a fresh cup, without shopping for milk.

As I said at the beginning, I chose the Keurig over the Tassimo. But nothing is perfect, so here are my four small criticisms of the Keurig B60.

1. It is too tall to fit under my upper cabinets and be able to be opened to drop in a K-Cup. For this, I blame my kitchen design, not the Keurig.
2. Compared to the Tassimo, it takes a couple of minutes to warm up and makes a sound like an electric tea kettle as it does so. The Tassimo was immediately ready as soon as the switch was flipped. However, I can program the Keurig to switch on shortly before I stumble downstairs in the morning, so I have a workaround for the slower morning start.
3. The Keurig is also a bit noisier than the Tassimo, but still quieter than lots of things, including a grinder, a vibration pump espresso machine, a working steam wand etc . I would not call it a loud device by any standard.
4. The water reservoir of the Keurig is a little tricky to hold onto with one hand when filling at the faucet, but then there is always a jug.

Keurig is owned by Green Mountain Coffee, and the more I look at the way they do business, the more impressed I am. The only thing I am a little uncomfortable with, is the fact that they successfully sued Kraft, the maker of the Tassimo, for seventeen million dollars, for copyright infringement with regard to the similarity of the Tassimo T-Disc system to the Keurig K-Cup system. Apparently, the court thought Keurig were right about it, but then what came before both systems? The pod. Now what if Illy sues Keurig, saying the plastic K-Cup is similar to a paper pod? Having had a Tassimo and a Keurig, I think they are very different in how they do things and I am surprised that the law suit was successful. But I wasn’t in that courtroom so maybe there was evidence of direct infringement.

Anyway, who cares about law when there’s good coffee around. And with the Keurig system, there is a lot of good coffee. Every K-Cup I have tried, is far better than even the best of the best T-Discs. And that is the bottom line. I think the Tassimo may even be a better machine than a Keurig in many ways, but if the drink is not fantastic, what’s the point? As long as you don’t use the silly travel mug button and bitterly over extract the dose of coffee in a K-Cup that was designed to make a smaller cup of coffee, you cannot go wrong with a Keurig.