Arc evolution: a magnetic perspective from the Antarctic Peninsula

first_imgThe Antarctic Peninsula is a Mesozoic–Cenozoic magmatic arc built on Palaeozoic and younger basement. It was formed by processes related to the subduction of Pacific ocean floor at its western margin, although subduction has now ceased along most of its length. The peninsula features all the tectonic components commonly associated with a developing arc system: basement, accretionary complex, magmatic arc, arc-related basins, intra-arc extension and post-subduction volcanism. Seventeen thousand kilometres of high resolution aeromagnetic data have recently been collected in a transect across part of the arc, covering an area 290 by 230 km and incorporating examples of most of the above tectonic components. The new map reveals distinct magnetic signatures, which can now be related to each of these components in a way that was not possible with reconnaissance data sets. A characteristic magnetic anomaly pattern for each component is described and comparisons drawn with magnetic studies of other arc regions.last_img read more

Hoboken mayoral candidate says names of five suspects have been given…

first_img ×FLYERGATE — A former #Hoboken mayoral candidate says police are a step closer to finding out who created racist flyers in the campaign. HOBOKEN–The Hoboken Police Department is still investigating an anonymous campaign flyer distributed before the Nov. 7 mayoral election, and treating it as a bias incident.The flyer targeted now Mayor-elect Ravi Bhalla, placing the words “Don’t let TERRORISM take over this town” over his picture.Whoever made the ad also included the name of opponent Councilman Michael DeFusco, making it appear that DeFusco created the ad. However, DeFusco denounced it and said it didn’t come from his campaign. He has also offered a $5,000 reward for anyone who has information which leads to a conviction in the case as well as hired a private investigator.DeFusco’s spokesman Phil Swibinski issued a press release on Tuesday Nov. 28, which stated that they believe the reward has led to a “significant new lead that has been forwarded to the Hoboken Police Department” including the names of five people who allegedly distributed the flyer.The PD had released black and white photos of people caught on camera allegedly distributing the flyers.However, when asked about the press release. Police Chief Ken Ferrante said in an email that the identities provided by DeFusco’s campaign have not yet been corroborated.“When police investigators have people come forward with information, that info and the person providing the info are not identified until it needs to be (i.e. court), for many reasons, including the protection of the investigation, the protection of witnesses, and the protection of individuals against false claims,” he said. “When identities of individuals involved in this case are confirmed to the point of probable cause, at that time, complaints will be filed arrests, will be made, and then we will announce the arrests like we always do.”The identities of those distributing the flyers could be traced to whichever campaign or political group hired them — which means it could bring down a mayor player. Six people ran for mayor, four of whom have elected positions.Ferrante added. “The Hoboken Police Department continues to perform interviews, work with the Hudson County Prosecutors Office, use forensic science in assessing evidence, and look at all tips and information for corroboration and veracity. At this time, none of the leads or identities provided by the DeFusco campaign have been corroborated, and Hoboken Police Detectives continue to attempt to corroborate the info provided, and continue to wait for follow up information that was requested to them.”DeFusco said in a release, “This new information puts our city one step closer to finding out who perpetrated this heinous act that impacted our election and brought an incredible amount of negative attention to Hoboken. I am confident that the Hoboken Police Department is doing everything it can to solve this case and I would like to thank the many residents who responded to our reward offer and who share our goal of getting to the bottom of this disgusting act to hopefully prevent this kind of malfeasance from ever happening again.” FLYERGATE — A former #Hoboken mayoral candidate says police are a step closer to finding out who created racist flyers in the campaign.last_img read more

Health claims: ’Getting it wrong can be serious in terms of financial penalty and reputational damage’

first_imgKevin Barrow, regulatory lawyer at law firm Blake Morgan, looks at the potential risks around making unsubstantiated health claimsIt’s that time of year when many consumers are making resolutions to eat better and live a healthier lifestyle – but bakers would do well to remind themselves of the dangers of ‘puffing up’ any claims being made in relation to their own products.Consumers are increasingly motivated to purchase by claims that products are healthy, and there is a temptation for producers to fall into the trap of making claims about their products that may, in some cases, be unsubstantiated.The consequences of getting it wrong can be serious – both in terms of criminal financial penalty and reputational damage.Local trading standards authorities and the Food Standards Agency (FSA) both have powers to intervene and to prosecute offenders.However, the Advertising Standards Authority (ASA) also has powers to intervene and rule that certain marketing breaches the voluntary industry code, which can lead to reputational damage.Nutrition and health claims on foods are covered by EU legislation, Regulation (EC) 1924/2006, which is enforced by the Nutrition and Health Claims (England/Wales) Regulations 2007. Under this legislation, a nutrition claim is a claim about a constituent of a food, while a health claim relates a food or one of its constituents to health or wellbeing.So what are the traps?Any general or specific claim attributed to the product is at risk unless backed up by evidence and/or recognised (and authorised) as a claim which can be made.Nutrition claims that are commonly applied to baked goods include ‘high-fibre’ or ‘high protein’.Under the regulations, a baked good can be deemed to be high-fibre if it contains at least 6g of fibre per 100g or at least 3g of fibre per 100kcal. A food product may be claimed to be high in protein where at least 20% of the energy value of the food is provided by protein.The controls for health claims are more complex than for nutrition claims. A general health claim is a reference to a general benefit of a food for overall good health or health-related well-being – for example, claiming or implying the product is ‘good for you’ or helps reduce the risk of disease. If the claim is too profound – that the food can be used for preventing, treating or curing a human disease – then the product would be classified as a medicinal rather than a food product and fall foul of medicinal regulation.General health claims should only be made if they are accompanied by an appropriate specific authorised health claim (set out on an EU Register) which should appear next to or immediately following the general health claim.References to general non-specific benefits of a nutrient or food for overall health or health-related wellbeing may only be made if accompanied by a specific health claim.Labelling such as ‘healthy’ or ‘superfood’ is only permitted if there is a specific health claim accompanying it in order to qualify the reference and to explain why the food or nutrient is healthy or a superfood.The ASA Committee of Advertising Practice (CAP) Code is a good reference point. Section 15 of the CAP Code sets out the rules that specifically relate to marketing communications concerning food and associated health claims.Section 15 reflects the Regulations. Departing from the CAP code can lead to sanctions, while breach of the regulations can result in a prosecution and high-level fine.When considering making any health or nutrition claim, businesses should keep in mind whether their product meets the requirements for any nutrition claim and whether there is evidence to support any health claim.Businesses can refer to supplement-labelling and the Food Standards Agency websites for further information on food labelling.As we head into 2019, a good New Year resolution would be to focus on what your product actually contains – and market it accordingly.Producing par-baked products is fine – making ‘half-baked’ marketing claims is not!last_img read more

Premier Foods in spotlight on TV’s Inside The Factory

first_imgBBC Two’s Inside The Factory documentary series took a look at a Premier Foods cake facility this week.TV presenter Gregg Wallace visited the factory in Stoke-on-Trent to see how its Cherry Bakewells were made, meeting the team of 12 employees who put the cherries on top.It was revealed that Mr Kipling owner Premier Foods produces 250,000 Cherry Bakewells a day, with Wallace following the process, from the arrival of 27 tonnes of flour through to dispatch.Co-presenter Cherry Healey learned how to avoid a soggy bottom when making pastry at home, using a pre-heated oven, a specific thickness of pastry and blind-baking. She also visited another factory where almonds are roasted and milled to make butter.Historian Ruth Goodman discovered the origins of frangipane and learned how the modern cherry Bakewell recipe came about.The programme is still available to view on BBC iPlayer.last_img read more

Beneath the ‘Surface’

first_imgThese days, observed Giuliana Bruno, we are surrounded by screens: TV screens, computer screens, tablet screens, screens as big as the facade of a building and as small as the one on your smartphone.If the medium is the message, as Marshall McLuhan famously said, the screen as medium has become so pervasive in the modern environment that one can lose sight of where the virtual ends and the real begins, noted Bruno, a professor in the Department of Visual and Environmental Studies (VES).Bruno is also the author of “Surface: Matters of Aesthetics, Materiality, and Media” (University of Chicago Press). Available in May, “Surface” will offer an “archaeology of the screen” as a medium.Bruno said her aim is to view cultural phenomena using an object that originated as a device for filtering light as a prism. To understand the book’s true scope, Bruno promises to expand on the subject during the opening lecture at the Harvard Film and Visual Studies Department’s inaugural graduate student conference on Thursday. (The 5 p.m. keynote will be held in Room B-04 of the Carpenter Center for the Visual Arts, 24 Quincy St.)“We think of the screen as something incredibly modern and technological and connected to the Internet or our computers and our telephones,” she said in a recent interview. “But actually the word ‘screen’ precedes by far the invention of any of these devices.”She said the word first appeared during the Renaissance to describe an object from the world of architecture and design, a piece of fabric stretched on a frame to filter light from a window, to offer protection from a fireplace, or to divide private from public space in a home.At the end of the 19th century, she said, the screen became something to project movies on, at the same time retaining “that sense of the filtering of light, of a play of light and shadows,” of being a “particular surface where you mediate relationships.”“Think about the way we use screens now,” she said. “Screens are touchable. They are real objects. Most spectators who go to the film theater are not even aware there is such a thing as a screen. Sometimes we use the computer and think of the image we’re seeing, but we don’t think of this medium, this very important surface that creates forms of connections and relations, but also reveals and conceals.”She said the screen once was an “optical toy” that could redirect light or bring it to life through animation. The old magic lantern shows and phantasmagoria that seemed to make specters appear “are very much a part of this particular history” and “live on in the way we use our screens today. We’re both touched and can touch images through these forms of multiple animation.”The screen that had its origins in architectural design still very much transforms our space, and as in the phantasmagoria of old, makes visions appear and seem real and then disappear. “Sometimes I think the past dreams the future,” Bruno said.The conference at which Bruno will speak is the first organized by graduate students of the Film and Visual Studies Department in the Graduate School of Arts and Sciences. Titled “Process: In Medias Res,” the event sprang from an interest in the distinction between the ways in which a scholar or an artist or a writer practices his or her craft, said one of the organizers, Zachary Furste, a third-year Ph.D. student in film and visual studies.Examining “the idea of process, the way things happen,” can be more illuminating than simply looking at the final results, Furste said. “You can see the investments of the people [doing the work] and the different kinds of skills and technologies that don’t exactly manifest in a finely polished product, but that are nonetheless essential.“We’re very interested as a program in thinking about aesthetic practice — making art, making films, making installations and sculptures and paintings — and how that is similar to, different from, or connected to, scholarship, and writing history and theory,” he said. “Process is a really good way to draw this comparison.”He said he and his colleagues in visual and film studies are engaged in “thinking about possibilities that come with changes in technology and in the way we make meaning and trade images or stories in society.” Thirty papers will be presented at this inaugural conference.“We’re very interested in sharing our ideas,” Furste said. “Ours is a young but extraordinarily exciting program that has a lot of potential. We welcome people to see what we’re able to do.”The “Process: In Medias Res” runs from April 10 to 12 at the Carpenter Center for the Visual Arts. View a schedule.last_img read more

Nicolau Sevcenko dies at 61

first_imgHarvard Professor Nicolau Sevcenko, an international expert on Brazilian cultural history, died on Aug. 13 at his home in São Paulo. He was 61.“Nicolau was a great scholar and teacher, an extraordinary colleague, and a gentle and kind person. Our department will miss him dearly,” wrote Francesco Erspamer, interim chair of the Department of Romance Languages and Literatures.Sevcenko was of Ukrainian descent but was born and raised in Brazil, a child of Soviet emigrés. After receiving his doctorate from the University of São Paulo (USP), he quickly became a public intellectual figure; he published books and wrote extensively for newspapers and magazines, and his opinion was frequently sought on a variety of issues in Brazil.While having a long career teaching at USP, Sevcenko first came to Harvard — which he called “the intellectual crossroads of the world” — as a visiting professor in 2004-05. He joined the department as a full-time professor in 2009.Sevcenko was often recognized on the streets of Brazil and asked to comment on issues of public debate. He admitted in a 2010 interview with the Harvard Gazette that he was enjoying his newfound anonymity in Cambridge, which allowed him to walk unimpeded all over the city.“Faculty members, staff members, and students in the Department of Romance Languages and Literatures are deeply saddened. We still cannot believe that our dear colleague Nicolau Sevcenko will not be with us next term. We have been privileged to have him among us. We wish it could have been longer,” said Virginie Greene, professor of Romance languages and literatures and chair of the department during most of Sevcenko’s tenure with Harvard.Members of the Department of Romance Languages and Literatures contributed to this obituary.last_img read more

Much to be thankful for

first_imgThere’s still one more day until friends and families gather around the table for turkey and pie, but the season of gratitude is well underway at the Faculty of Arts and Sciences (FAS).Last week the annual Giving Thanks Open House was held in the Faculty Room of University Hall, drawing staff members from a range of departments to take a moment to say “thank you” to colleagues who have been helpful to them over the course of the year. The event is also an opportunity to help support the Harvard Square Homeless Shelter, as attendees were encouraged to bring gently worn blankets and coats, nonperishable food items, and financial contributions for the shelter.“It’s a really nice way for people to see their colleagues, and take a few minutes to show their appreciation,” said program coordinator Kat Bliss from the FAS Human Resources Department, who helped organize the event.The event, now in its ninth year, drew hundreds of employees who braved the cold and rain to enjoy coffee and cookies, hear a wonderful live piano performance, and most importantly, express their thanks to fellow staff members.“There are always people throughout the year whom I want to thank for their help or generosity, but we’re all busy and it can be hard to find the time,” said Mary Ann Bradley, associate dean of administrative operations. “It’s great to have a dedicated place and time for it.,“And it’s amazing who comes to this event — everyone from deans to building managers and lab assistants. And of course, it is so nice to see how generous people are in supporting the shelter,” she added.“We are so grateful to be invited to the Faculty of Arts and Sciences’ Giving Thanks Open House each year,” said Theo Motzkin, a Harvard College student who volunteers for the shelter. “The generous donations we receive help us replenish our stocks of blankets and soup — so important for our guests, especially as the days grow colder.”last_img read more

Lecture identifies young women as agents of change in civil rights movement

first_imgAssociate professor of Educational Policy Studies and African-American Studies at the University of Illinois at Chicago Dr. David Stovall addressed students, faculty and South Bend community members in a lecture titled “Re-envisioning Justice: Ella Baker, Fannie Lou Hamer and the Current Struggle for Human Dignity” on Friday afternoon in Stapleton Lounge.The lecture was co-sponsored by the Saint Mary’s Office of Civic and Social Engagement, the Notre Dame College of Arts and Letters Institute for Scholarship in the Liberal Arts, Multicultural Student Programs and Services, Africana Studies, Center for Social Concerns, Gender Studies, Department of History, the Kroc Institute and the Rooney Center for American Democracy as a part of Women in Civil Rights Lecture series.Stovall said Ella Baker and Fannie Lou Hamer’s work during the civil rights movement often goes unrecognized and is overshadowed by the work of men. Historical oversight of this kind is not unique to these two young activists, Stovall said. Civil rights analysis has overlooked the work of women and young people in the last 700 years.“In history there are often moments where we do not recognize the centrality of two particular groups — women and young people,” Stovall said.Stovall said the notion that slavery is an oppression of the past must be challenged as civil rights are examined today.Stovall said although Hamer is mostly known for saying “I’m sick and tired of being sick and tired,” her legacy eclipses that single quote. He said Hamer received a sixth grade education because she had to work on a plantation, and she challenged the idea of justice.“Hamer asked the difficult questions and was often met with the consequences,” Stovall said.Stovall said the term social justice is often misconstrued as a synonym for “helping.” Picking up garbage is not an example of social justice, he said.“Justice has to be determined by the people who are experiencing the injustice,” he said. “When we have those people identify the injustice, we have to ask a different set of questions, and those questions are mean and unrelenting.”Stovall referred to the 13th Amendment which declares, “Neither slavery nor involuntary servitude, except as a punishment for crime whereof the party shall have been duly convicted, shall exist within the United States, or any place subject to their jurisdiction.”“What does this sound like? It sounds like prison to me,” he saidStovall said he understands incarceration as an extension of slavery, as more people of African descent are in prison today than were in slavery in 1850.Seventy percent of all people incarcerated are convicted for non-violent drug offenses, Stovall said. He said the 13th Amendment was far from a cure-all, and other regulations must lead the nation’s populous towards equality.Stovall said distractions, like a black president, may hinder the progress of civil rights.“There’s a difference between individual accomplishment and collective progress,” he said.Stovall said young people’s commitment to the cause requires asking the difficult questions of perpetuity like Hamer.Stovall said Baker focused on the responsibility and ability young people have to act and react to contemporary and pressing issues.“Baker said we are the ones we have been waiting for,” Stovall said. “She said getting people in the street for the March on Washington is only part of the solution. What’s more important is what you do the next day.“In the arc of history we are always looking for the next person to stand in front. We want somebody to be the representative, but work starts on the ground.”Stovall said Hamer and Baker were prophetic.“They said the struggle is ongoing, and the only way to engage it is to identify the injustice to work with others to improve the condition,” he said. “We talk about struggle not to depress us, but because the more we know, the less we can be manipulated. The project of justice is to end perpetual manipulation.”Stovall said the social justice needs experts and young people constitute the experts of the “right now.”“I don’t see you all as the future,” Stovall said. “You’re the ‘right now.’”“You are experts of right now. How are you using your expertise?”Tags: 13th amendment, Africana Studies, Dr. David Stovall, Ella Baker, experts of the right now, Fannie Lou Hamerlast_img read more

Veggie Pointers.

first_img Swiss chard Tomatoes Turnips Watermelon Squash (Winter). (Acorn, butternut, buttercup, Hubbard, etc.) Harvest when well matured with hard rinds. Color should be fully developed and typical of variety. Brush gently to clean, or wash if essential, but don’t remove any waxy natural covering that may be present in some varieties. Leave about 1 inch of stem. Select sizes typical of the type or variety. Lima Beans. Select full-size, dark green pods that are still tender and fresh. Beans inside should be well-developed. Don’t use pods that have begun to yellow. Arrange neatly as described for snap beans. Photo: Wayne McLaurin Kohlrabi Lettuce Lima beans Okra Photo: Wayne McLaurin Chinese cabbage. Heads should be thick, firm and crisp. Allow two to four outer leaves to remain. Heads may be washed and dried before showing. Brussels sprouts. Sprouts should not be less than 1 inch in diameter. They should be round, fresh and firm. Stems should be smoothly trimmed to about 1/4 inch. Photo: Univ. of Florida Photo: Scott Bauer, USDA-ARS Onions. May be classed by type as flat (Bermuda), round, top shape (Grano or Granex) and torpedo, with further breakdowns by color (red, yellow, white). Select large, smooth, clean bulbs. The neck should be dry and trimmed to 1/2 to 1 inch. Brush clean and remove extremely loose outer dry skins. Leave on dry skin that is clean and fairly tight to the bulb. Don’t peel onions beyond dry, mature skins. Roots should be clean and left on the bulb, although they may be trimmed back to no less than 1/2 inch for a neater display. Never cut them off entirely. Parsnips. Select medium-sized, smooth, straight roots, free of side roots. Roots may be washed and dried. Trim tops to 1 to 2 inches. Peas (southern, blackeye, crowder). These are actually beans and should be displayed as described in the section on dried beans. Peppers (hot). Select for uniform color, shape and size. Leave about 1/2 inch of stem. A class of dried hot peppers is sometimes included. Peppers (sweet). Colors (green, red, yellow) should be displayed as separate classes. Green peppers should not be streaked with red. Select large, deeply colored, heavy fruits. Cut stem squarely 1/2 to 1 inch long. Select for uniform number of lobes. Wipe clean if necessary. Potatoes. White, red, russet. Select carefully for uniform shape and size. Don’t display any tubers with greening in the skins. Wash gently if necessary, but if they’re fairly clean, brush with a soft brush for best results. Skin should be mature and not flake up easily when rubbed or handled. Potatoes should not appear scrubbed. Squash (Summer) Squash (Winter) Sweet corn Sweet potatoes Radish Rhubarb Snap beans Spinach Cantaloupe or Muskmelon. Most melons will be of the netted type. These separate from their stems when ripe and should be shown without stem attached. Crenshaw melons should be represented in a separate class and shown with about an inch of stem attached. Select well-formed, round fruits with slightly sunken stem scar. Netting should be well-defined with the rind showing a grayish or yellowish tinge. Clean with a soft brush rather than washing. Broccoli. Select heads that are fresh, firm, tender, tight and crisp. Color should be dark green with a bluish cast, with no yellow florets. The head should be at least 3 inches, with the stalk 6 to 8 inches long. Remove all leaves below the head. Cabbage. Heads should be firm, crisp and heavy for their size. Don’t trim excessively, but remove loose leaves, keeping the last two to three wrapper leaves that show the field color rather than the shaded undercolor. Cut the stem squarely at the base of the outermost leaf. Cabbage Cantaloupe or Muskmelon Carrots Cauliflower Endive English peas Garlic Kale Sweet corn. Select fully filled ears with kernels at “milky” stage. Top end may be opened neatly and carefully to check for maturity and earworms. Check for complete filling of ears by firmly grasping ears in several positions. Husk should feel tight over entire surface. It’s best to carve “window” in side of husk to expose several rows of kernels. Dry silks that are firmly attached need not be removed, or may be trimmed back to about 1 inch. Neatly cut off shank about 1 inch below cob. “Roasting ears” of field corn should not be entered in sweet corn class. Brush any dirt off ears, and sprinkle with water occasionally before exhibiting to preserve freshness. Cauliflower. Select heads that are firm, crisp, white and free of graininess and roughness. The head should be 5 or more inches in diameter. It should not be granular or ricy. Remove lower wrapper leaves. Lettuce. Select full, crisp plants with well-colored leaves typical of variety. Wash roots and exhibit one entire plant with roots in water. Lower, discolored leaves may be removed. Garlic. Select plump, well-colored bulbs with dry necks. Trim top to 1/2 to 1 inch and roots to 1/4 inch. Dry Beans. Unshelled dry beans are harvested, selected and displayed in the same way as fresh beans. They may not be washed, but trash will have to be removed by careful brushing. Eggplant. Select normal-sized fruit, well-colored without greening or bronzing. Color should be deep purple, nearly black. The calyx or “cap” should be bright green with about 1/2 inch of stem remaining. Don’t oil fruits to increase shine, but polish lightly with a soft cloth. Endive. Select full crisp, fresh plants. Wash roots and exhibit with roots in water. English Peas. Select large, plump, bright green pods well-filled with seeds at the eating stage. Don’t wash, and handle carefully to preserve the waxy “bloom” on the pods. Exhibiting in a fair or gardening club competition can teach you how to make a picture-perfect display of your garden vegetables. Whether you plan to exhibit or just make the best impression at your table, here are some tips on making your veggies look their best. Cucumbers. Cut from vine with about 1/4 inch of stem. Wipe gently to clean and remove spines. Wash only if necessary. Select smooth, straight, crisp, dark green fruit. Yellowing or softening indicate overripeness. Cucumbers should have at least two classes: picklers and slicers. Picklers should not be more than about 1-1/2 inches in diameter and 5 inches long. Slicers should not be more than 2-1/2 inches in diameter and generally range between 6 to 9 inches. Longer types are OK if characteristic of the variety. Kale. Select plants with bright stems and dark green, crisp leaves. Wash roots and exhibit whole plant with roots in water. Lower leaves may be removed if discolored. Kohlrabi. Select firm, tender stems 1-1/2 to 2-1/2 inches in diameter. If dirty, they should be washed and dried. Trim tops to allow only 1 to 2 inches remaining, and trim bottoms to 1/2 inch. Rhubarb. Rhubarb should have uniform color. Stalks should be about 1 inch or more across the flat face at the center of the stalk. Stalks should be straight, not curved or twisted. Tops should be neatly trimmed, leaving 1 to 2 inches of leaves and prongs. Remove basal husks. Bundle stalks for exhibit. Snap Beans. Green or yellow, pole or bush. Display whole with about 1/4 inch of stem, cleaned and free of trash or spent blossoms. Pods should be plump and fleshy with small seeds from 1/4 to 1/8 inch in diameter. Select pods the same degree of curvature and arrange with stems and curves facing the same way. Spinach. Select thick, crisp, deeply colored plants. Wash roots and remove any lower, discolored leaves. Exhibit with roots in water. Squash (Summer). Straightneck, crookneck, zucchini, etc. Harvest close to time of exhibit and hold in refrigeration. Summer squash should be young and tender. Brush gently to clean, or wash if necessary. Largest sizes are undesirable in this crop. Best eating-stage size is as follows: Crookneck, 4 to 5 inches long; Zucchini, 6 to 7 inches long; Scallop, 2 inches diameter. Trim stems to 1/4 to 1/2 inch. Carrots. Select straight roots typical of the variety, free from cracks, knots and greening of the shoulders. Cut tops squarely about 1 inch long. Remove stumps of dead leaves. Wash free of soil carefully, but don’t scrub. Pumpkin. Select only symmetrical round or oval fruits. Each pumpkin should stand upright and have a uniform color typical of the variety. Cut stems 2 to 3 inches long, depending on the size of the pumpkin. Wash or wipe clean, but don’t polish away the natural wax on the surface. Sweet potatoes. Select and clean as for Irish potatoes. Avoid breaking stems and “tail” roots back into the main flesh. Avoid crooked potatoes or those with corky patches. Well-shaped roots of medium size are better than extremely large roots of poor shape. Very slender roots also are not desirable. Swiss chard. Select crisp, well-colored leaves with bright, tender stems. Leaves and stems should be 8 to 10 inches long. Wash if necessary, and exhibit with stems in water. Tomatoes. Tomatoes should be shown in separate classes by color or form: red, pink, yellow, cherry, pear, etc. They should be full-colored and at peak maturity, but not overripe. Varieties without cracking or green shoulders are best. Show with stem end down and stem and calyx removed. Clean carefully — don’t wash unless you absolutely must. Don’t cover with film or other moisture-proof material. Size should be typical of variety. Blossom end scar should be minimal although the accepted size may vary with variety. Turnips. Select smooth, firm roots with good color and no side roots. Roots should be 2 to 4 inches in diameter, but uniform in size within display. Cut tops back to about 1 inch. You don’t have to cut back the tap root, but may remove as much of the very thin end as needed to make it look its best. Watermelon. Select large, well-shaped, symmetrical melons with good color typical of variety. Mature melons may have creamy or yellow bottom. Don’t plug melon for exhibit, although the judge may plug it if competition is close and there is some question about maturity. Overripe melons often look dull and are somewhat springy when pressed. Melons at best eating stage should look velvety. When cleaning melons, don’t remove waxy covering. Leave 1 to 1.5 inches of stem on melon. Asparagus. Select straight, dark green spears at least 1/2 inch diameter at the butt end. Trim to a uniform length of 7 to 8 inches. Display in water to prevent wilting. Beets. Roots should be well-colored, smooth, tender and well-shaped according to variety. Select roots 1-1/2 to 2-1/2 inches in diameter. Allow most of tap root to remain. Trim tops 1 to 1-1/2 inches. Peppers (sweet) Potatoes Pumpkin Pumpkin (Cushaw) Chinese cabbage Cucumbers Dry beans Eggplant Pumpkin (Cushaw). This plant is a member of a small, intermediate species of pumpkins and squash and is sometimes listed as a crookneck squash. It is distinctive enough to be shown separately and should not compete with other pumpkins. It should have hard skin and prominent white and green streaking. The curve of the neck on all fruit in a display should be similar. Radish. Select smooth, brightly colored or pure-white roots characteristic of variety. Wash and dry roots, and remove discolored leaves. Exhibit with leaves in a bunch or bunches. Onions Parsnips Peas (southern, blackeye, crowder) Peppers (hot) Asparagus Beets Broccoli Brussels sprouts Okra. Select fresh, green, fairly straight pods no longer than 4 inches with about 1/2 inch of stem attached. Clean by gently brushing, but do not wash pods.last_img read more

Tropical Winter Kayaking Options

first_imgUganda. Photo: Ben MarrWell, winter is swooping in at full stride. I pulled my drysuit out of the closet in the middle of November, and haven’t paddled without it since then. The past few weeks have been one big paddling party with the huge storm cells that have been rolling through the Southeast, but it’s definitely getting colder out there!As the mercury drops, and the non-diehards pack their gear away for the winter, there are still options.  If you have the desire and the funds to book a plane ticket and experience world-class whitewater in warmer climates, here are a few options that I can personally vouch for…White Nile, UgandaThis is an incredible river and truly a one-of-a-kind experience. The river is divided into two sections, with different lodging options for both. The day one section can be made as difficult as you could possibly want, with multiple channel options, and rapids with names like Bujagali Falls, Widowmaker, The Dead Dutchman, Silverback, and Itanda. Day two is a more mellow section of river that starts out with a bang at the two legendary put-in options, Kalagala Falls or Hypoxia. This section also ends at The Hairy Lemon island resort, which means that you can surf the incredible Nile Special wave as long as you could possibly want right next to your tent or cabin. Also check out the Murchison Falls National Park eight hours’ drive north of the White Nile to go on safari and round out your African experience.Lodging: Eden Rock Resort and The Hairy LemonSeason: All year long!  You are on the equator.Fly into: Entebbe. Talk to NRE or the Hairy Lemon owners for shuttleDon’t forget: Your malaria meds and sunscreen.Futaleufu, ChileThis was actually my first international kayaking trip at the age of 15, and I’ve been dying to go back ever since. This river is one of the most stunning places that you can find yourself as a kayaker. It is comprised of the crystal-clear runoff of the northern end of the Patagonia mountain range, and gives up everything from class II to V whitewater throughout its 50 miles or more of runnable whitewater sections. Class IV paddlers or higher… absolutely do not miss staying in “Cave Camp” next to the ferocious Zeta Rapid at the bottom of the Inferno Canyon section. Bring a playboat or river runner to experience the intricacies of this amazing place.Lodging: Get in touch with Expediciones Chile for food, lodging, and guidesSeason: December-FebruaryFly into: Puerto Montt, then take a ferry down to Chaiten for the inland journeyDon’t forget: Your drytop.  You are in the mountains and the weather can change quickly!New ZealandDo yourself a favor and put New Zealand near the top of your paddling bucket list. From the moment that you land in Auckland, you will have countless options available for playboating, river running, creeking, and ocean surfing. New Zealand is a great destination due to the fact that everyone speaks English, and if you are there for more than three weeks, you can pretty much break even on transportation by simply purchasing an old car, and then selling it at the end of the trip. Destinations to check out include the legendary Kaituna River in Rotorua, as well as the Taupo area, both of which are great class III-IV North Island destinations. The South Island is creekers’ paradise, and it’s best to head straight to the town of Hokitika on the West Coast. The Mahinapua Pub, and its’ adjoining campground are the epicenter for the most incredible class V helicopter kayaking trips in the world. Don’t miss the Arahura, Upper Perth, and the Styx and Upper Crooked hike-ins.Lodging: Mahinapua Campground in Hokitika, many options at KaitunaSeason: December-FebruaryFly into: Auckland (cheapest) or ChristchurchDon’t forget: Your game face… South Island rivers are beautiful but challenging.Honorable Mentions(Only because I haven’t been there)Costa RicaThis is definitely one of the best destinations for class II, III and IV paddlers who want to experience a unique culture and beautiful jungle rivers. Ladies, check out Anna Levesque’s Girls At Play week-long trips for an awesome instructional river experience with other women. Additional information on the area can be found on the Costa Rica Rios website.Pucon, ChileThis is the recent hot destination for class IV-V paddlers who want to run perfect waterfalls. The media that has come out of the Palguin, Nevados, and other rivers in the area is just incredible, and I cannot wait to check that place out. If you’re planning on going, Rodrigo Tuschner from Kayak Pucon can definitely help you out.I hope everyone is having a great holiday season and getting outside as much as possible!Good Lines.last_img read more