(Live in NY)"Two Against Nature - DVD - You are free to comment but..... I will remove commercials, spam, mindless BS or talking smack about anothers opinion.
Tuesday, December 20, 2011
Friday, December 16, 2011
Breakfast Cereals-2007's Best
The most healthful breakfast is whole grain cereal. If you're trying to lose weight, control cholesterol or diabetes, or just need a lot of energy, your best bet is a hot cooked cereal of whole grains, such as oatmeal; or barley, brown rice or wheat berries cooked and served like oatmeal. Flavor it with raisins or other dried fruits, cinnamon, and perhaps a handful of nuts such as pine nuts.
If you prefer cold cereal, you need to check the list of ingredients carefully. The FIRST ingredient should be a whole grain. Then scan through the entire list and if you see the words "partially hydrogenated," put the box back on the shelf. We recommend that you avoid foods with partially hydrogenated oils (or "trans fats"), and they still show up in many cereals (see the list below.)
Once you've eliminated all the brands made with refined grains or partially hydrogenated oils, check for ADDED sugars (you want little or none) and fiber (you want a lot.)
Raisins or other dried fruits will add a lot of grams of sugar to the listing on the nutrition panel; they are not distinguished from added sugars, so you can only estimate the amounts.
The fiber content listed on the nutrition label can be confusing because it's based on serving size, and very light cereals (such as puffed wheat) show little fiber per serving, but an acceptable amount when you adjust for weight. Cereals made from bran (the outer covering removed from whole grains) will have higher fiber content than cereals made from whole grains (which have the germ and starchy parts of the grains as well as the fiber), but they can be hard to digest.
2007 Update:I'm delighted to note that partially hydrogenated oils (trans fats) have been taken out of many cereals. The old list included 56 brands with PHO's; the new list has only 13! Most of the popular General Mills, Post and Quaker cereal brands no longer have them. Kelloggs is the one major cereal maker that has not yet removed them from many of their leading products; hopefully they will respond to consumer pressure soon.
Is it really whole grain? Manufacturers have also responded to the call for more whole grains in our diet, so you will find a lot more choices that meet my recommendation of "whole grains as the first ingredient". However, many that claim to be "whole grain" still include refined grains. You may need to do some detective work to see what you're getting. One-ingredient whole grain cereals (i.e., shredded wheat, puffed wheat, oatmeal) are sure bets. If you see milled corn, corn meal, wheat flour or rice in
Recommended: Cereals made from Whole Grains
(No trans fats, little or no added sugars; but check the list of ingredients -- recipes can change.)
Cheerios - General Mills
Chex, Wheat or Multi Grain - General Mills
Cinnamon Toast Crunch - General Mills
Cinnamon Grahams - General Mills
French Toast Crunch - General Mills
Golden Grahams - General Mills
Grape Nuts - Post
Grape Nut Flakes - Post
Great Grains, all varieties - Post
Healthy Choice Toasted Brown Sugar Squares - Kelloggs
Kashi (all varieties) - Kashi Company
Life - Quaker
Mini-Wheats, all varieties - Kelloggs
Muesli - Familia
Nutri-Grain, all varieties - Kelloggs
Oatmeal Crisp, all varieties - General Mills
Oatmeal Squares - Quaker
Organic Healthy Fiber Multigrain Flakes - Health Valley
Puffed Wheat - Quaker and others
Shredded Wheat, all varieties and sizes - Post and others
South Beach Diet Toasted Wheats
Total - General Mills
Uncle Sam - U.S. Mills
Weetabix
Wheaties - General Mills
Barbara's, Cascadian Farm, Mother's, Nature's Promise and other smaller brands that specialize in "healthful" cereals (but always check the list of ingredients).
Recommended: All Bran or High Bran Cereals
(no trans fats, little or no added sugars. )
100% Bran - Post
All Bran, all varieties - Kelloggs
Bran Flakes - Post
Chex, Multi-Bran - General Mills
Complete Wheat Bran Flakes - Kelloggs
Complete Oat Bran Flakes - Kelloggs
Cracklin' Oat Bran - Kelloggs
Crunchy Corn Bran - Quaker
Fiber 7 Flakes - Health Valley
Fiber One - General Mills
Fruit & Bran - Post
Granola, Low Fat - Kelloggs
Oat Bran - Quaker
Oat Bran Flakes - Health Valley
Oat Bran Flakes with Raisins - Health Valley
Organic Bran with Raisins - Health Valley
Raisin Bran - Kelloggs
Raisin Bran Flakes - Health Valley
Raisin Bran, Whole Grain Wheat - Post
Raisin Nut Bran - General Mills
Shredded Wheat 'n' Bran - Post
Total, Raisin Bran - General Mills
Weight Watchers Flakes 'n' Fiber
100% Natural Granola - Quaker
Not Recommended - Cereals that Contain Partially Hydrogenated Oils (Trans Fats)*
Many also are primarily refined grains and high in added sugars.
Basic Four - General Mills
Cocoa Krispies - Kelloggs
Corn Pops - Kelloggs
Froot Loops - Kelloggs
Golden Crisp - Post
Granola with Raisins, Low Fat - Kelloggs* (see note below)
Healthy Choice Mueslix - Kelloggs
Healthy Choice Almond Crunch with Raisins - Kelloggs
Healthy Choice Low Fat Granola with Raisins - Kelloggs
Mini-Swirlz - Kelloggs
Smacks - Kelloggs
Smart Start - Kelloggs
Special K - Kelloggs
Not Recommended - Cereals Made from Refined Grains
Many of these also contain a lot of added sugar
Apple Jacks - Kelloggs
Cap'n Crunch, all varieties - Quaker
Chex, Rice or Corn - General Mills
Cocoa Frosted Flakes - Kelloggs
Cocoa Blasts - Quaker
Cocoa Pebbles - Post
Cocoa Puffs - General Mills
Cookie Crisp/Chocolate Chip - General Mills
Corn Pops - Kelloggs
Corn Flakes - Kelloggs and others
Count Chocula - General Mills
Crispix - Kelloggs
Frosted Flakes - Kelloggs
Fruity Pebbles - Post
Honey Bunches of Oats - Post
Honey Comb - Post
Honey Nut Clusters - General Mills
Kix - General Mills
Lucky Charms - General Mills
Product 19 - Kelloggs
Puffed Rice - Quaker
Reese's Peanut Butter Puffs - General Mills
Rice Krispies, all varieties - Kelloggs
Total Corn Flakes - General Mills
*When I checked these cereals on 1/26/07, Kelloggs' Low Fat Granola with Raisins contained partially hydrogenated oils while their plain Low Fat Granola had none. I hope this means that Kelloggs is following the lead of the other cereal makers and that PHO's will soon be gone from all of their products. Meanwhile, protect yourself and check the list of ingredients! Cereal recipes change.
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Monday, December 12, 2011
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Thursday, December 8, 2011
Panther aloft a tree!
Leopard agonizing atop a Sterculia tree in Panna National Park! It cannot come down as another leopard lies in wait for him below... He's taken a 'panga' with the other panther! Seeing a leopard on a tree is more often done in Africa than in India! And Indian leopards don't seem to be as comfortable on a tree - one wouldn't see one atop a tree all day long, just for the fun of it! Leopard Sitting on the branch of a tree, at the edge of the Hinauta plateau, looking down into the valley below... The leopard has been treed by another (more dominant) leopard that is sitting in wait below... See what happens next (next clip!)... Leopards fighting on a (Sterculia?) tree atPanna National Park, Madhya Pradesh, India. This video footage was shot by Howard Buffett of the United States (he of the Buffett family fame). Howard is active in conservation in both India and Africa... Wilderness Films India is grateful to Mr. Buffett for providing this video for our India archive! Howard Graham Buffett is the son of Warren Buffet and is on the corporate board of Berkshire Hathaway. Con Agra Foods is a subsidiary company of Mr. Warren Buffett's Berkshire Hathaway, in India. Panna National Park is a national park located in Panna and Chhatarpur districts of Madhya Pradesh in India. It has an area of about 543 square miles (1406 km²). The terrain in Panna National Park is undulating and heavily forested with many streams and waterfalls. Among the animals found here are the chital, the ...
Friday, December 2, 2011
Kashi TLC Crunchy Granola Bar, Honey Toasted 7 Grain, 8.4-Ounce Box (Pack of 12)
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Tuesday, November 29, 2011
Caste System in Nepal
1.Background.
The word Caste is derived from the Portuguese word casta, meaning lineage, breed or race. The term "caste," when used in a cultural context, is usually in conjunction with the social division in Hindu society, particularly in India although a form of the caste system was prevalent in many ancient societies, and in particular feudal societies.
In ancient India there developed a social system in which people were divided into separate close communities. These communities are known in English as caste. The origin of the caste system is in Hinduism but it affected the whole Indian society later it has transmitted to Nepal. The caste system in the religious form is basically a simple division of society in which there is four castes arranged in a hierarchy and below them the outcast. But socially the caste system was more complicated, with much more castes and sub-castes and other divisions. Legally the government disallows the practice of caste system but has a policy of affirmative discrimination of the backward classes.
In Hinduism there exists four castes arranged in a hierarchy. Anyone who does not belong to one of these castes is an outcast. The religious word for caste is 'Varna'. Each Varna has certain duties and rights. Each Varna members have to work in certain occupation, which only those Varna members are allowed. Each Varna has certain type of diet. The highest Varna is of the Brahman. Members of this class are priests and the educated people of the society. The Varna after them in hierarchy is Kshatria. The members of this class are the rulers and aristocrats of the society. After them are the Vaisia. Members of this class are the landlords and businessmen of the society. After them in hierarchy is the Sudra. Members of this class are the peasants and working class of the society who work in non-polluting jobs. The caste hierarchy ends here. Below these castes are the outcasts who are untouchable to the four castes. These untouchables worked in degrading jobs like cleaning, sewage etc. (Arora: 1998:84,The Concept of Impurity and Hindu caste System)
The first three castes had social and economical rights, which the Sudra and the untouchables did not have. The first three castes are also seen as 'twice born'. The intention in these two births is to the natural birth and to the ceremonial entrance to the society at a much later age.
Each Varna and also the untouchables and ethnic group in case of Nepal are divided into many communities. These communities are called Jat or Jati (The caste is also used instead of Jat). For example the Brahmans have Jats called Dhakal, Bhattarai, Marasini etc. The untouchable have Jats Kami, Damai, Sarki and Doom, Chammar in the case of terai system and Pode, Chame etc in the case of Newar.But there is no such division of society on the basis of caste in ethnic group although we can find some class differences among this group. Each Jat members are allowed to marry only with their Jat members. People are born into their Jat and it cannot be changed. Once if some one is born to certain cast he/she cannot be change to another jat except in the case of women when they are married they may change to other clan but not jat.If a man is born as Kami he cannot be a Brahmin and Brahmin cannot be a Kami,so caste is a permanent attribute among the Hindu.
Religiously anyone who does not belong to the four Varnas is an outcast and untouchable. It means, all foreigners and non-Hindus are all supposed to be untouchables, in the case of Nepal all the ethnic group should fall in this categories but Muluki Ain has incorporated the entire ethnic group into Caste hierarchy. But in reality neither all foreigners nor non-Hindus were treated as untouchables.
This is the how the caste system is supposed to be in its religious form. But in reality it is much more complicated and different from its religious form.
1.1.Beginning of the caste system
There are different theories about the establishment of the caste system. There are religious mystical theories. There are biological theories. And there are socio-historical theories. The religious theories explain how the four Varnas were founded, but they do not explain how the Jats in each Varna or the untouchables were founded. According the Rig Veda, the ancient Hindu book, the primal man Purush destroyed himself to create a human society. The different Varnas were created from different parts of his body. The Brahmans were created from his head; the Kshatriyas from his hands; the Vaisias from his thighs and the Sudras from his feet. The Varna hierarchy is determined by the descending order of the different organs from which the Varnas were created. Other religious theory claims that the Varnas were created from the body organs of Brahma, who is the creator of the world.
The biological theory claims that all existing things, animated and inanimated, inherent three qualities in different apportionment. Sattva qualities include wisdom, intelligence, honesty, goodness and other positive qualities. Rajas include qualities like passion, pride, valour and other passionate qualities. Tamas qualities include dullness, stupidity, lack of creativity and other negative qualities. People with different doses of these inherent qualities adopted different types of occupation.
According to this theory the Brahmans inherent Sattva qualities. Kshatrias and Vaisias inherent Rajas qualities and the Sudras inherent Tamas qualities. Like human beings, food also inherent different dosage of these qualities and it affects its eater's intelligence. The Brahmans and the Vaisias have Sattvic diet, which includes fruits, milk, honey, roots and vegetables. Most of the meats are considered to have Tamasic qualities. Many Sudra communities eat different kinds of meat (but not beef) and other Tamasic food. But the Kshatrias who had Rajasic diet eat some kinds of meat like deer meat, which is considered to have Rajasic qualities. Many Marathas who claim to be Kshatrias eat mutton. The drawback of this theory is that in different parts of India the same food was sometimes qualified to have different dosage of inherent qualities. For example there were Brahmans who eat meat, which is considered Tamasic food.
The social historical theory explains the creation of the Varnas, Jats and of the untouchables. According to this theory, the caste system began with the arrival of the Aryans in India. The Aryans arrived in India around 1500 BC. The fair skinned Aryans arrived in India from south Europe and north Asia. Before the Aryans there were other communities in India of other origins. Among them Negrito, Mongoloid, Austroloid and Dravidian. The Negrito has physical features similar to people of Africa. The Mongoloid have Chinese features. The Austroloid have features similar the aboriginals of Australia. The Dravidians originate from the Mediterranean and they were the largest community in India. When the Aryans arrived in India their main contact was with the Dravidians and the Austroloid. The Aryans disregarded the local cultures. They began conquering and taking control over regions in north India and at the same time pushed the local people southwards or towards the jungles and mountains in north India.
The Aryans organized among themselves in three groups. The first group was of the warriors and they were called Rajayana, later they changed their name Rajayana to Kshatria. The second group was of the priests and they were called Brahmans. These two groups struggled politically for leadership among the Aryans. In this struggle the Brahmans got to be the leaders of the Aryan society. The third group was of the farmers and craftsmen and they were called Vaisia. The Aryans who conquered and took control over parts of north India subdued the locals and made them their servants. In this process the Vaisias who were the farmers and the craftsmen became the landlords and the businessmen of the society and the locals became the peasants and the craftsmen of the society.
Later on the Aryans who created the caste system, added to their system non-Aryans. Different Jats who professed different professions were integrated in different Varnas according to their profession. Other foreign invaders of ancient India - Greeks, Huns, Scythains and others - who conquered parts of India and created kingdoms, were integrated in the Kshatria Varna (warrior castes). But probably the Aryan policy was not to integrate original Indian communities within them and therefore many aristocratic and warrior communities that were in India before the Aryans did not get the Kshatria status.
Most of the communities that were in India before the arrival of the Aryans were integrated in the Sudra Varna or were made outcast depending on the professions of these communities. Communities who professed non-polluting jobs were integrated in Sudras Varna. And communities who professed polluting professions were made outcasts. The Brahmans are very strict about cleanliness. In the past people believed that diseases could also spread also through air and not only through physical touch. Perhaps because of this reason the untouchables were not only disallowed to touch the high caste communities but they also had to stand at a certain distance from the high castes.
Some basic points to mark about caste are:
1. That caste is an institution of the Hindu religion, and wholly peculiar to that religion alone;
2. That it consists primarily of a four fold classification of people in general under the heads of Brahman, Kshatria, Vaisias and Sudras.
3. That caste is perpetual and immutable, and has been transmitted from generation to generation throughout the ages of Hindu history and myth without the possibility of change.(V.Jayaram:1997:1,Caste System is the biggest threat to Hinduism, preliminary paper posted in internet,[http://www.hindusystem.com])
2.Caste System in Nepali context
The caste system can be trace back to introduction of Muluki Ain (1854) by Jung Bahadur Rana after his return from his European tour. The Muluki Ain (1854) was a written version of social code that had been in practice for several centuries in Nepal. Its caste categories diverged from the four varnas of the classical Vedic model and instead had three categories to accommodate the tribal peoples between the pure and impure castes. These were further classified into five hierarchies with the following order precedence. (Harka Gurung 2005:3,Occational Papers in Sociology and Anthropology)
*
Thagadhari, (Wearer of holy chord)
*
Matwali
o
Namasyane Matwali (Non-enslavable alcohol-drinkers)
o
Masyane Matwali (Enslavable alcohol drinkers)
*
Pani nachalne choichoto halnu naparne, (Impure but touchable castes)
*
Pani nachalne chiochoti halnu parne, (Impure and Untouchable castes)
The above mention categories implies that Thagadhari (Wearer of holy chord) remains in the highest hierarchy in Hindu caste system followed by Matwali, (Non-enslavable alcohol-drinkers) and enslavable alcohol drinkers touchable caste and lastly untouchable.
Muluki Ain imposes the caste system in Nepal in order to incorporate people of different origin to bring under one umbrella of caste system. The first categories of Thagadhari which include Parbate Brahmin and Chettri are the in the higher categories of hierarchy where as Brahmins of Terai and Newari Brahmin as per Muluki Ain do not fall under this categories.
Matwali group, salvable and enslavable falls under second categories, which include the people of ethnic origin and Brahmins of terai and Newari Brahmins. It also includes those people in the non-enslavable group such as Magar, Gurung, Rai, and Limbu etc and enslavable are Tamang, Chepang, Thami etc.
Untouchable are the categories of varnas system in ancient Manu's Code but some people such as Musalman and foreigners as well falls under these categories Untouchables are divided into Pani nachalne choichoto halnu naparne, (Impure but touchable castes) and Pani nachalne chiochoti halnu parne, (Impure and Untouchable castes). In present day context caste system falls under Hindu varna system i.e,Brahmin,Khatria Vaisias and Sudra respectively instead of following Muluki Ain's codification, as ethnic group do not follow the caste system because they have their own culture, tradition ,religion and values system which do not fall under caste system.
3. Purity and impurities in caste system
There are different polluting factors in Hindu caste system.
3.1 Impurity related to Death
The ceremonies are of the final life -cycle rites those considered with death are sense never really complete. (Lynn Bennett, 1983:92. Dangerous Wives and Sacred Sisters) When some one dies the highest rank of Sudham is the one that has to be observed while performing rituals connected with death anniversaries, which is known as Sraadha Sudham or colloquially Sudham.When a person is died son or the close relative who are eligible to perform the sradham has to debar all unpolluted food and he should not touch any one. For this function, clothes, which are worn on the earlier day has to be washed and dried the previous day worn clothes are not permitted to be worn. For performing these rituals, one should bathe in the morning in the nearby river or at home where it is feasible. Participants dip clothes in water during the first bath and spread them in the sun for drying before proceeding to Sandhyaavandanam. Only these clothes (even if only partly dried) are allowed during the ritual.This impurity continue for 13 days, on the thirteen day a purification ritual is conducted which is known as Suddhai or Sraadha Sudham.(Arora:1998:39)
2. Impurities related to birth
When a child is born in Hindu family the whole family become impure and they have to follow the rules as per Hindu ritual. The most effected is the mother of child. She is considered as impure for 11 days where she can't touch family members and she has been placed in isolated place with her baby. Baby doesn't consider as impure in this case. On the eleventh day the priest gives the infant its secret religious name." The ceremony mark the end of birth pollution period" (Lynn Bennett, 1983:57)
3.3 Impurity related to menstruation
If a girl or woman menstruates, she should remain in complete isolation for four days and on the fourth day, a special function or purification has to be performed by pouring drops of water mix with urine of cow or dipping any golden ornaments in water in the traditional manner by sprinkling it. After completing bath, the women symbolically clean her and she become pure after fourth day. During this for days she cannot touch any elder male members of the family and she either able to touch any kind of fluid contain items, if she touches it is considered as impure. This is one of the shot period impurities.
1. Impurity related with funeral
When some one dies many male members follow to funeral procession to ghat (Funeral site) During this time those member who goes to ghat for funeral rite are considered as polluted and they are not able to enter the house until they perform the purification ritual. Usually purification ritual follows by having bath in nearby river or at home and changing clean dress and sprinkling water dipped in gold.
4. Caste system and untouchable
The untouchablity feature in the caste system is one of the cruelest features of the caste system. It is seen by many as one of the strongest racist phenomenon in the world.
In the Hindu societies people who worked in ignominious, polluting and unclean occupations were seen as polluting peoples and were therefore considered as untouchables. The untouchables had almost no rights in the society. In different parts of Nepal they were treated in different ways. In some regions the attitude towards the untouchables was harsh and strict. In other regions it was less strict. . (Arora: 1998:104,Concept of Impurity and Hindu caste System)
In regions where the attitude was less strict the untouchables were seen as polluting people and their dwellings were at a distance from the settlements of higher caste. The untouchables were not allowed to touch people from the higher caste. They were not allowed to enter houses of the higher caste. They were not allowed to enter the temples. They were not allowed to use the same wells used by the higher caste people. In public occasions they were compelled to sit at a distance from the higher caste. In regions where the attitude towards the untouchables were more severe, not only touching them was seen polluting, but also even a contact with their shadow was seen as polluting. It is obvious that most of the trades pursued by impure castes are some way associated with impurity. (Andras Hoffer2004: 74)
If, because of any reason, there was a contact between an untouchable and a member of the high caste, the higher caste member became defiled and had to immerse or wash himself with water to be purified. In strict societies, especially among the 'Twice Born' (the three top Varnas) the touched 'Twice Born' also had to pass through some religious ceremonies to purify him from the pollution. If the untouchable entered a house and touched things of a high caste, the members used to wash or clean the places where the untouchable touched and stepped.
In some incidences the untouchables who associated with the high caste members were beaten and even murdered for that reason. Some higher hierarchy the orthodox Hindus treated anyone who worked in any kind of polluting job as untouchable and did not have any contact with them. According to orthodox rules any one who does not belong to the four Varnas, meaning foreigners, are untouchables.
5. Conclusion
There are many reasons for the emergence of caste system as dominated social reality during Vedic era. The social compulsion of that time must have contributed to its development. The most plausible and accepted theory is that probably Vedic people found cast system as a convenient means to integrate a multicultural society into one complex system. As later in the context of Nepal, Muluki Ain 1854 has incorporated all ethnic group to Caste system.
In the later Vedic time this system has flourished more because those who are in position, power and authority got better opportunities to exploit other to make them selves to remain in power especially the priestly class and Khatiyas which result in constructing cast system more rigidly.
Caste system is one of the most exploitative systems where people of lower strata cannot rise to the higher position. With no scope for their advancement or economic independence, ever under bondage, and suffering from various kinds of disabilities, where they become third or fourth class citizens of Hindu society with out any dignity of their own and with a status comparable to that of animals, as they were the 'once born' in contrast to 'twice born'.
Well it is difficult to generalize Hindu society on any particular issues since it consisted of diverse groups and communities. But we can confidently consider the caste system as bane of Hindu society from earlier times and till today has continued as one of the most complicated system, which is in practiced very rigidly in the society.
The caste system must have emerged because people of different communities have tried to raise to higher position and to monopolize the power of dominants people, the stratifications of society is done in order to remain in power permanently by them. The division of society into Varna system is the result of higher caste unwilling to work on polluted job and enforcing weaker, poor, war prisoners and slaves to do this profession.
In modern context caste system has taken another form that is class. Those who are poor, oppressed and made slave could not rise to higher position and result in stagnant to lower class citizens, for example Dalit are in the lower class in strata than higher caste Brahmins and other ethnic group in Nepal. It is because they were continuously being oppressed since ancient time. Basically when we talk about Nepal despite being the oppression is continuing, the anti-discrimination provisions contained in the 1990 Constitution, caste discrimination remains ingrained in Hindu-dominated Nepalese society. Caste discrimination constitutes a form of racism in which people are categorically relegated to subordinate social positions, and are denied equal access to social, economic, political and legal resources. Wealth and power are disproportionately distributed to favour higher castes, restricting social mobility and the possibility of intergenerational change, because caste is based on lines of descent. Cultural attitudes that perpetuate the caste system are inculcated at a young age in Nepal, and are often reinforced within the education system. Adults teach children to maintain the stratified society, and continual reinforcement of the system cement it into an unquestionable reality. Caste discrimination is frequently present in government-initiated development programmes, with many of the projects failing to benefit the lower castes.
Reference
1. Arora, D.B: 1998
Concept of Impurity and Hindu Caste System. Sultan Chand and Co. Delhi
2. Bennett, Lynn: 1983
Dangerous Wives and Sacred Sisters. Columbia University Press.
3. Hoffer Andras: 2004
The Hierarchy and the State in Nepal, Himal Books Lalitpur, Nepal
4. Ram Bahadur Chheti.et.al: 2005
Occasional Papers in Sociology and Anthropology, Tribhuwan University, Nepal.
5. Nicholas B.Driks: 2003
Castes Of Mind, Parmanent Black, Delhi
6. Prayag Raj Sharma: 2004
State and Society In Nepal, Himal Books Lalitpur, Nepal
7. Shrestha, Gyan Bhadur: 2061
Ain Sangra, Pauravi Prakashan, Kathmandu
8. V.Jayaram: 1997
Caste System is the biggest threat to Hinduism, preliminary paper posted in Internet, [http://www.hindusystem.com]
Sunday, November 27, 2011
Nature Valley Granola Bar Variety Pack (Oats 'n Honey, Cinnamon, and Peanut Butter), 8.9-Ounce Boxes (Pack of 12)
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Saturday, November 26, 2011
Prairie Mosaic 102; Baron von Imhoff, Jim O'Rourke, Keith Bear, Walter Piehl
Turn of the century muralist and painter Baron von Imhoff, art patron Jim O'Rourke, musician Keith Bear, artist Walter Piehl and a tour of the Heritage and Cultural Society of Clay County
Tuesday, November 22, 2011
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Tuesday, November 15, 2011
Making Honey Wine - Mead - At Home
The Celtic tradition has always embraced mead in both ceremonial and festival use. Indeed, mead is just as Celtic as the Druids. It has been touted as the "drink of the gods" for centuries. Even among today's pagans a good bottle of mead is often just as prized and coveted as some ritual tools or "mystic secrets." You might even be surprised at the bartering potential of a bottle of high quality mead among some circles of heathen brethren today.
A Brief History of Mead
Mead was quite possibly one of the first fermented drinks mankind developed. Egyptian, African, Greek, Roman, Celtic and Norse cultures all have recorded history mentioning mead as a favorite and preferred drink. Mead is made from honey, and honey was the only source of sweet foodstuff available to biblical and pre-biblical man. Refined sugar was not to be introduced for several centuries. The earliest recordings of mead are from the Egyptian culture. We know there was not a great abundance of high-sugar fruit in the Egyptian region. The only abundant source of sugar for producing alcohol came from honey, which was highly prized in the region at that time, and still is today. Other early civilizations like the Romans and Greeks also lacked high-sugar fruit and refined sugar sources to make drinkable alcohol, but honey was readily available and cultivated in these areas as well.
How did man discover the process for making alcohol?
Well, more than likely it was accidental. Honey has a tendency to accumulate water derived from moisture in the air, and once water accumulates to dilute the honey at the surface of a container the natural yeast present in the honey starts the process of making mead naturally. More than likely, early man just realized that when honey was combined with water and was left to sit it would generate what we now know as an alcoholic beverage called mead. This was a very unpredictable cultivation at first because these cultures had no idea exactly how the process took place or what the catalyst was. Batches of honey were often simply diluted with water and left in the sun to see what happened even up until the 1800's. Some mead was successfully brewed and other batches were more than likely spoiled by contamination from other microorganisms.
The father of modern brewing - Louis Pasteur
It was not until the mid 1800's that the process of making drinkable alcohol from sugar, a process known as fermentation, was truly understood through the research of Louis Pasteur. Pasteur is most recognizable to Americans as the scientist credited with the development of pasteurization used to sanitize milk as well as other contributions to the field of biology. However, the rest of the world widely recognizes Pasteur for his great contributions to the field of wine making. He was credited for discovering and documenting the scientific basis for fermentation used to this day in all forms of brewing. The process seems quite un-natural until you have an understanding of microbiology. Egyptian and Celtic cultures certainly had no knowledge of these concepts. More than likely a serious spiritual significance was probably placed on the brewing of mead. However, in today's world we understand how the process works on a biological level.
The Ingredients:
Other than core ingredients such as honey and fruit juices there are relatively few additional ingredients. Some added ingredients are to help with fermentation and others are for flavor enhancement and balancing. Here is a basic list of the most widely used ingredients today:
Campden Tablets kill bacteria, molds and wild yeast and are essential when making wine from fresh fruit or unpasturized honey. They're not generally required if using sterile ingredients to being with and should be avoided in these cases as they will only unnecessarily slow down fermentation. The normal dose is usually 2 crushed tablets per gallon. Be sure to cover the mixture with a cloth or towel and let vent for at least 24 hours before adding cultured yeast to the batch. Otherwise, the tablets will slow down or kill the yeast that's deliberately introduced to the batch to kick off fermentation. Campden tablets are also often added to wine just before bottling (and not given a chance to evaporate out) to sterilize the wine and prevent fermentation in the bottle. Campden tablets have a mild effect on flavor when used in the prescribed doses.
Yeast, is the key to making wine, is a microorganism that naturally consumes sugar (along with other nutrients) and outputs waste and carbon dioxide along with other particles. Yeast occurs naturally in most fruit and in honey but this yeast often produces an undesirable or undrinkable wine and should be destroyed using campden tablets or boiling before starting fermentation. Several strains of yeast are available from local brewing shops. Some are used for beer, others for wine and others for Champaign. Each type produces a different type of flavor. Most mead is made with wine yeast or Champaign yeast if a slight carbonation effect is desired.
Yeast Nutrient contains all the essentials for yeast to thrive. Adding nutrient is not absolutely necessary but without it some fermentations would become sluggish and take much longer to complete. Nutrient should be added in the amount of 1-2 tablespoons per gallon before the yeast are added to the wine.
Yeast Energizer is essentially the same thing as Yeast Nutrient but is especially bended for fresh fruit wines.
Acid Blend is a crystallized version of most of the acids naturally occurring in fruit (tartaric, maltic and citric acid). This is often added mainly as a flavoring agent to fruit wine that is naturally low in acid such as apple wine. Refer to your wine recipe for acid blend amounts.
Tannin (grape or other) naturally occurs in some fruit such as grapes and is used primarily as a flavoring agent. Tannin increases the "astringent" quality of wine which gives it a fuller flavor or "zest". Tannin also aids in clearing/fining the wine and in aging quality. Refer to the recipe for amounts to add.
Peptic Enzyme is added to fresh fruit wines and forces the fruit pulp to release more of the natural fruit juice and the natural fruit color. Refer to the recipe for amounts to add.
Potassium Sorbate is an additive used just before sweetening wine when bottling. The additive coats any existing yeast cells so that they cannot reproduce even if there is sugar present in the wine. Note, this does not kill any yeast cells, it simply means that the fermentation will not get any more intense than it already is. If there are still enough living yeast cells in the wine when bottling you may still have problems after the wine is bottled even if potassium sorbate is used.
Sodium metabisulfite is an extremely strong contact-sanitizer for wine making equipment that can be purchased at most home brew shops. Any equipment that comes into contact with the wine should be thoroughly rinsed in sodium metabisulfite.
Sparkloid is a brown powder substance that's mixed with hot water and poured into a mead that has stopped fermenting in order to help clear the mead. The mixture must be thoroughly stirred and then allowed to settle for at least 24 hours. The clear mead may be siphoned off of the sediment that settles at the bottom. Fining agents must often be administered two or three times to achieve optimum mead clarity. .
Bentonite is a fining agent used the same way as Sparkloid but can be much more effective in my personal experience and ranges in the same price. If given a choice I choose bentonite over Sparkloid anytime.
The Equipment:
Primary Fermentation Container: The best container to use for primary fermentation (discussed later) is a food grade bucket with lid or barrel. The key to selecting an appropriate primary fermentation container is the container having a large surface area exposed to the wine (no small openings) and having it at least a gallon larger than the batch you want to produce. If you want to brew a five gallon batch you probably want to select a six gallon container and leave a few inches of air space at the top for the foaming that may occur during fermentation.
Secondary Fermentation Container (Carboy): A secondary container should have a very slender opening and should be able to be easily filled almost to the top. As little surface area of the wine as possible should be exposed to the air. You should also be able to attach an air lock and rubber bung to the secondary fermenter making it air tight except for the air lock. The most widely used secondary fermenter is a glass carboy or plastic ozarka bottle.
Siphoning / Racking Equipment: At the very least you will need some type of rubber or vinyl hose to move wine from one container to another. Many home hobbists also use a "racking cane" which is essentially a J-shaped hard plastic or glass tube with or without a small cap to keep the cane above the sediment in the containers. When working with five gallon batches of wine at least 5 feet of hose is required.
Hydrometer: A hydrometer measures the specific gravity (density) of the wine. This allows you to judge the sugar content of the wine. A minimum starting sugar content of wine is usually 1.74 to 1.90. When the hydrometer registers 0 all sugar in the wine has been converted to alcohol. Hydrometers are also effected by temperature variations in the wine. Refer to the documentation that comes with your hydrometer for exact specifications and conversion tables.
Levered or Floor Corker: If you are planning on bottling and corking your wine it's well worth the -30 for a levered or floor corker. Some models of corkers do not use levers and require you to apply a large amount of direct force to the cork to force it into the bottle. These types of corkers can be extremely difficult to use. If you are planning on corking your wine then you'll want to invest in a relatively inexpensive corker that will allow you to quickly and easily seal bottles. Remember, a five gallon batch of wine can make as many as 25 standard sized (750ml) bottles of wine so you probably won't be corking just one or two bottles at a time. If possible, try out the corker before buying it to make sure it's comfortable for you to use.
Other useful tools: A plethora of other tools can be very useful when making wine but are not necessarily "specialist equipment". They are not absolutely essential but they can make the process MUCH easier. These include bottle brushes, rinsers, drainers, fillers, long handled stirring spoons, thermometers, funnels, hose clamps, pulp bags, etc.
How Mead is Made - Fermentation & beyond
Yeast does the work
The whole feat is accomplished using a microorganism known as yeast. These microscopic life forms are classified as a higher order of fungus with the ability to consume sugar and expel drinkable alcohol and carbon dioxide as waste. If yeast is introduced to a liquid with a high sugar content and held at the optimum temperature (about 70-75 degrees F) it will quickly consume the majority of sugar in the mixture and replace it with its natural byproducts, alcohol and CO2.
The more sugar present in a mixture the more alcohol generally produced in the end product. As the percentage of alcohol in the mixture (known as "must" in the wine industry) raises the process of fermentation slowly halts. Alcohol is toxic to yeast in high volumes. Some residual sugars may remain in the mixture after fermentation is almost complete but if more is added the process of fermentation will continue to further raise the alcohol content to somewhere in the neighborhood of 24-25% (50 proof). At this point, the alcohol content of the mixture is usually too high and the yeast begin to stop fermentation and die. Quick step-by-step guide:
If using a yeast culture (recommended especially for fresh fruit batches), buy a bottle of bottled apple juice and pour out about ½ of the juice. Mix in the dry yeast and cap with an air lock and rubber bung. Do this at least a week before you plan on starting the wine batch. Let sit in a cool dark place.
Mix all ingredients in recipe except for yeast nutrient/energizer & yeast into the primary fermenter.
If fresh fruit or un-pasteurized honey is used crush and mix 2 campden tablets per gallon into the wine, cover with a towel and wait at least 24 hours.
Whisk wine (optional) and add yeast nutrient and dry or cultured yeast.
Stir thoroughly daily for at least the first week. (remember to sterilize your spoon before stirring )
When air lock bubbling slows to 1 every 2-3 minutes test with hydrometer. If SG is below 1.34 then rack switch to secondary fermenter.
Freeze and thaw (see instructions below) if desired.
Clear with Bentonite or Sparkloid 3-4 times
Stabilize with Potassium Sorbate & Campden tablets
Sweeten to taste
Bottle in corked bottles, 2 liter or gallon containers.
Age as desired (aging can also be done in larger secondary fermentation containers.
Sample liberally
Other Sources:
http://www.squidoo.com/easybeermaking http://simplehomebrewing.com
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