Top 10 Tips for Choosing the Right School for Your Child

These days parents are very much conscious about their children’s education. And a right school will make a huge difference. The good news is that there are many different options available and one can easily choose the best private school within their locality. Similarly, with abundant options, the parents get confused not knowing what to choose. But the main motto is to make the children receive professional educational standards that build their career.

The ten tips provided here will surely help the parents to choose the right school for their children.

    • Budget: Before starting it is necessary to analyze the schools that fit the budget. For this one has to shortlist the schools that fit the budget before looking at other details.
    • Understand your child: Examine the child and understand what they require. And while selecting a particular school it gives an idea to focus on particular things.
    • Emotional guidance: It is important to meet every child’s emotional needs and proceed according to the Behaviour management strategies. In fact, this is the key to choose the right school for the child.
    • Diversity: Make sure to consider a diversity of the schools as the experts say that the parents should ensure that the teachers and staff are sensitive to cultural issues. And then the child will build up awareness and respectful of different values.
    • Know the approach: The next important it is to understand the child’s learning needs. This can be examined by assisting the approach of the teaching staff and how they teach.
    • Location: Imagine driving a couple of hours to school is a restless job. So if the school is within the locality, then the children may feel rejuvenated.
    • Safety: As safety is the first priority the parents look for Schools because they are completely safe for their children.
    • Size of the school: The size of the School has a very strong impact on the individuals. Even if it is a small school with a more personal attitude or a big one with more opportunities. The parents should choose the environment of the school that suits their child.
  • Academic progress offered: Each and every parent should understand the academic background of the school. The Best CBSE School takes the primary step to building a strong foundation for the children.
  • Extracurricular activities: It is vital for the students to get involved in extracurricular activities. The activities are also a part of the study that will boost up their immune system and keep them sharp and fresh minded.

Bowl of Cherries

Cherries got their start in the regions of ancient Turkey and Greece, making their way to Rome around 72 BC. Slowly moving up to France, King Henry VIII liked them well enough to haul them back to England (Henry was a serious foodie) in the early 1500s. They’re in the same fruit family as peaches, plums, apricots, and almonds.

While many of us associate cherry blossoms with Japan, interestingly, most of those beautiful blossoms do not turn into fruit. Edible cherry producing trees were brought from the West in the late 1800s (think what they were missing all those centuries). However, Japan does not value the fruit as we do, and pies are definitely not on most menus.

In America, because of their beautiful blossoms, cherry trees were planted by settlers up and down the Northeast coast. Early Dutch and French immigrants planted thousands in the NY city area as well as points west, in what is now Michigan. When George Washington purportedly chopped down a cherry tree, he just might have started the ball rolling.

There are basically two types–sweet and sour. They have a relatively short growing season and are not particularly hearty trees. The U.S. is the second largest producer of cherries at 300,000 tons annually, after top producer, Turkey, which weighs in with 460,000 tons. Northwest and Midwest states grow the bulk of cherries, Traverse City, Michigan reigns as the cherry capital of the world and holds a huge festival annually. Known for their sour cherries, they feature the world’s largest cherry pie each year (bring your own vanilla ice cream). The wood of cherry trees is a popular type for furniture in the U.S.

French chefs have given their seal of approval (what more validation do you need?) and use cherries as a sauce for roast duck, flaming desserts (jubilee), crepe fillings and a popular tart called clafoutis. Americans love their pies, and although cherry takes a back seat to timeless apple, it still ranks in the top 5. And we enjoy them in more ways than one:

  • cherry cobbler
  • garnish for whipped cream
  • include in cocktails
  • flaming cherries jubilee
  • New York cherry ice cream
  • cherry jam
  • cherry sauce
  • snacking fresh or dried
  • duck with cherry sauce
  • cherry cola
  • cherry compote
  • cherry turnovers
  • fruit dumplings
  • chocolate covered candy
  • wine and liqueur

Not only are cherries great for cooking and eating, but they tout health benefits as well, including anti-oxidant and anti-inflammatory benefits, reduce risk of gout, promote better sleep, lower uric acid, all proven by studies at Mayo Clinic and numerous others. Although the season is short, they are readily available year-round in frozen and canned forms, and some groceries and health food markets sell juice and dried cherries.

The most popular sweet varieties include Rainier, Bing, and Lambert, the tart varieties belong to Royal Anne, Montmorency, Morello and Early Richmond. But foodie president Thomas Jefferson, who was an avid gardener and horticulturist, cultivated a variety which he believed to be the best, called “Carnation.” All in all, he planted fourteen varieties of cherry trees in his vast orchard, along with plum, peach, apple and apricot trees. He also planted numerous carnation cherry trees along several walkways at Monticello, due to their highly fragrant blossoms. A sweet dark variety, it was especially prized for eating fresh. Other varieties he incorporated into his cooking. (When neighbor George Washington came to visit, were guards posted at the orchard entrance?)

So, whatever tops your hit parade, be it sweet or sour, fresh, baked or sauced, they’re one of America’s most beloved fruits. Cherries. Have a bowl.

Whatcha Eatin’ Bubba?

Let’s face it. If you are a cardiologist or a weight watcher, you may not be a fan, but don’t misjudge too quickly. For many folks these are staples, for some just an occasional treat. But boy, oh boy, are they somethin’.

Although foodie president Thomas Jefferson was personally partial to salads, fresh vegetables and simple foods, he did serve up more elaborate fare for his dinner guests. Meals incorporated his passion for French cuisine with his own regional dishes, including fried chicken, sweet potatoes, greens, Virginia ham and especially sweet corn, all of which came from his massive estate.

Let’s identify these Southern favorites which top their hit parade:

Moon Pies: basically your chocolate-covered s’more, sold at convenience stores and gas stations, washed down with

RC Cola or Dr Pepper (never sugar-free);

Fried Chicken: anyway you bread or fry it, it’s a classic;

Chitlins: not for the faint of heart, these pigs’ intestines are boiled, then fried and usually served with vinegar;

Calabash Seafood: a technique of frying lightly breaded seafood, usually scallops and shrimp, originated in the port fishing town of Calabash, NC;

Collard Greens: boiled with vinegar, and a big ole ham hock;

Fatback: the poor man’s bacon, literally all fat, eaten like bacon, and also used for flavoring vegetables;

Biscuits and Gravy: buttermilk biscuits and sawmill gravy, which is country white gravy;

Liver Pudding: also called livermush, made with chopped pig’s liver, leftover meat scraps and mixed with cornmeal, then formed into a loaf, sliced and fried; Northerners called it scrapple;

Fried Green Tomatoes: popularized by a movie with the same name, they have been a part of southern cuisine for centuries; sliced green tomatoes (never red), coated with cornmeal and fried in bacon grease; don’t spare the salt;

Chicken Fried Steak: steak pounded thin, then breaded and fried, smothered in white pepper gravy;

Shrimp and Grits: grilled or sauteed shrimp served on a bed of grits, cheese or plain; grits are also served as a hot cereal or side dish with anything;

Cornbread: who doesn’t love cornbread, an American favorite; lots of butter, eaten warm;

Hushpuppies: cornmeal batter, dropped into hot oil and eaten with fried fish, oh, yeah;

Barbecue: don’t ever argue with BBQ lovers; this popular meat, beef or pork, is prepared differently by region, served in a sandwich or on a plate with hushpuppies and coleslaw; red sauce or vinegar; Texans have their own version (don’t argue with them anyway);

Ham: anyway you slice it, it rocks; red–eye gravy (not made with eyes, by the way) is a way of life;

Catfish: breaded with cornmeal and fried in a cast iron skillet, usually served with hushpuppies and coleslaw; good eatin’;

Pimento Cheese: a rich spread made with, you guessed it, pimentos and cream cheese; often a sandwich filling;

Chicken and Dumplings: lots of variations, but basically a chicken stew, with dumpling dough plopped on top, covered and simmered until the dumplings are done; Sunday dinner at its best;

Fried Pork Rinds: sold in the chips section of most supermarkets, crispy and salty, they’re can also be homemade;

Fried Okra: tops the hit parade of vegetables; breaded with cornmeal (what else) and deep fried; even if you think you don’t like okra, this is the best; they should be their own food group;

Green Beans: fresh, if possible, simmered in bacon fat;

Boiled Peanuts: young, raw green peanuts work best, boiled and salted;

Cornmeal Breading: on anything;

Sweet Tea: washes down everything, made with real sugar;

Note: the author has published a separate article on Southern desserts, so they are excluded from this article but include: whoopie pies, chess pie, sweet potato pie, pecan pie and pralines, banana pudding, peach cobbler.

Perhaps no American president enjoyed down-home Southern cooking more than Jimmy Carter. A typical Sunday breakfast might include ham with red-eye gravy, cheese grits, eggs and hot corn bread; he was also partial to okra, barbecued spare ribs and fried chicken. Apparently dinner guests at the White House enjoyed the Southern cuisine when they showed up, expecting something a bit more formal. And of course, boiled peanuts.

So, how about it? Never been south of the Mason Dixon line? No problem. Most big cities have an abundance of soul food and Southern restaurants. Make it a point to go exploring.

Dry Fruits You Should Add To Your Diet To Stay Healthy

Dry Fruits are unquestionably the rich source of protein, vitamin, mineral and dietary fibre. It’s a healthy substitute for a high-calorie snack, therefore munching them is advisable to a toddler to old age people, everyone. Dry Fruits are life and everyone should incorporate them into their daily routine to fight against a number of health problems. No matter what, understanding the fact that dry fruits are healthy and a must for the one to keep their health in check, here we jotted down some of the popular options and their respective benefits. So, why wait? Scroll to know them all.

    • Almonds: Almonds are undoubtedly the healthiest options of all the time that help you fight against a number of health issues, including constipation, respiratory problems, heart diseases, hair or skin problems, etc. So, the very next time when your mother or grandmother give you a handful of almonds to munch, don’t cheat, just eat them. They are known for their health benefits and having them regularly in an appropriate quantity keeps the diseases away.
    • Cashew: Another popular and common dry fruit that you need to incorporate into your diet is cashew. They have property to fight against health, hair and skin problems. Additionally, they keep your bones strong and fulfill the need of calcium in your body. It’s an energy food that eliminates your need of having junk by keeping you full for a longer period.
    • Walnut: These brain-look nuts have the ability to improve your memory and keep you fit. It contains omega-3 that provides great relief to asthma patients. Apart from that, it also has the ability to deal with the Alzheimer’s disease. It is also good for the people who fail to fall asleep. It supplies protein, fiber and essential nutrients to your body that keeps you healthy and alive.
  • Raisins: These dry fruits are love and everyone. These are sweet in taste and offer so many benefits to everyone. They have the property to cure constipation, dental as well as the eye problems. Having them in appropriate quantity can do wonders for your health that you’ll never regret.

Do you still need a reason to munch on them? These are good for your health and you should opt them than any other unhealthy snack that could be hazardous to your health. Consult your dietitian or doctor before incorporating them into your diet, so, they’ll help you know the right quantity as per your body type.

Choosing Your Video Biography Playback Options

It was the mid 1960s. I was nine years old, and about to dig into a hefty slice of chocolate cake at my cousin’s birthday party.

“Act natural!”

I looked up, and for a split second I saw my uncle balancing a Super 8 movie camera attached to a metal bar bristling with lights. He flipped a switch, and suddenly it seemed as if I was looking directly into the sun. I waved and smiled, hoping against hope that the heat radiating from that nuclear glow wouldn’t melt my scoop of mint-chocolate chip ice cream. After a few seconds, the ordeal ended. As red and purple spots danced in front of my eyes, my uncle moved off to find other victims.

For years, the only way to watch my painful attempt to “act natural” was to set up a movie screen and projector, thread the film over the sprockets, turn off the lights, fire up the projector and roll the film.

That’s all changed now, of course. The miracle that was VHS (and, for a while, Betamax) videotape has given way to a plethora of video formats. Great for the consumer, but an ongoing challenge for those of us who create and distribute video, including video biographies, and who want to meet our clients’ needs for convenient viewing options and secure storage.

Most of the work that goes into creating a legacy video is the work that’s needed to, well, create the video. Once the program is finished, your personal legacy video can be delivered in any number of ways. Here are some of the most popular options currently available:

DVD/Blu-ray Discs

There are some who say DVD and Blu-ray discs will be the next video technology to fade away. While disc-based playback (including audio CDs) competes with many other playback options these days, it’s not about to go extinct anytime soon. Here’s what a representative from a company named Primera (admittedly a business that sells discs and disc duplicators) recently said on the subject: Our main customers are recording studios, video production houses, churches and schools, government and military – all of whom still use lots of discs to distribute and archive content. For example, wedding photos and videos are almost always still put onto discs. Brides don’t seem to trust flash drives or the cloud for such important content! Also, bands still sell discs at gigs. It’s really the only way to sell content on-site. Sure, they’ll RIP the disc to their iPhone when they get home. But at least the band got the sale, which they likely wouldn’t have if they simply said, “download us online when you get home.”

DVDs (for standard video) and Blu-rays (for high-definition video) offer long shelf life (as long as you use high-quality discs and don’t abuse them). Custom navigation (menus that allow you to play the entire video biography or select which chapters you’d like view) is a terrific feature. Plus, the package can feature beautiful artwork. So from the legacy video itself to the final package, clients receive a unique and custom video keepsake.

That being said, you need a standalone player connected to a TV or a computer with DVD and/or Blu-ray capability to play the discs. And, like anything physical, they can be lost or damaged.

Video Files on External Drives

I recently worked with a client who viewed video only on a Mac laptop that didn’t have a disc drive. For this client, the choice was video files on an external drive, in this case a USB flash drive. The storage capacity of flash drives has skyrocketed in recent years, so finding one to fit even a high-definition video biography file is not an issue. Fortunately, there are many high-end custom-printed USB drives and storage boxes available today. While we can’t fit nearly as much printed information on the face of a flash drive as we can on the insert for a DVD case, a personal flash drive can now boast a very elegant appearance.

An upside to a flash drive is the ability to easily copy the files to other computers and drives. A downside is that you can erase a flash drive. So be careful! I recommend making additional copies for safe keeping.

Online Video Services

If the audience for your video is spread over the U.S. or the globe, you might want to consider posting your video biography to an online service like Vimeo. You will be charged annually for hosting. But, you can create a private account that will keep your legacy video away from the prying eyes of the public. You’ll have a link you can share only with those who you want to view the video. This could also be a great option if you want to be sure that younger generations of your family, addicted as they are to their mobile devices, will be able to watch you tell your life stories for years to come.

One caution: Don’t make an online service the only repository for your video biography. No matter how secure they’re advertised to be, servers can crash or get hacked and companies can go out of business. Even if most of the family will be accessing your video biography on the Web, be sure to squirrel away some physical copies (preferably a combination of discs and external drives) in a secure place, just for safety’s sake. And don’t forget to make sure someone continues to pay for the hosting – you don’t want your account – and your legacy video – deleted!

We’ve Gone Bananas

Bananas (the Musa species) are native to tropical southern Asia and Australia, and most likely were first domesticated in Papua, New Guinea. Currently, they are grown in over 130 countries, primarily for their fruit, but in some countries are used for alcoholic beverages and ornamental plants. The largest producers of bananas in 2016 were India and China with 29.1 tons and 13.1 tons, respectively. On a smaller scale, the Philippines, Ecuador and some parts of Latin America also export.

It’s likely bananas were introduced to the Americas by Portuguese sailors, who brought the fruit from West Africa in the 16th century. (They probably ate a significant amount en route.) From there they traveled north to New Orleans and took awhile to catch on, but at the Philadelphia Centennial Expo in 1876, they made a big splash. Fast forward a few years and the food became more popular, yet still not well known in Europe (apparently French chefs had not been introduced.) They hung around in New Orleans for almost a century before famous Brennan’s Restaurant created “Bananas Foster,” a rich sweet dessert made with brown sugar, dark rum and lots of butter, served over ice cream. (What took them so long?)

There is no mention of bananas in any journals or recipes of foodie president Thomas Jefferson, and it is highly unlikely that he ever served them at his famous dinners. With his passion for fruits and gardening, he surely would have embraced them, but sadly, he missed out. They didn’t gain popularity until 50 years later.

The common banana variety is called the Cavendish. and of course Chiquita and Dole dominate the worldwide industry. The biggest food product sold at Walmart stores (drum roll) is bananas, a whopping 1.5 billion pounds in 2015. No surprise when you consider that the average American eats 26 pounds per year. Although there has been much negative press predicting bananas, as we know them, may be wiped out shortly, due to genetic alterations and parasitic and virus infestation, it’s likely that other varieties will raise up and take the place of the Cavendish, so fear not.

Hawaii has its own banana industry, mostly for local consumption, along with Florida and a smattering of other states which grow a modest amount, but this is one crop which will probably never dominate the U.S. either for domestic use or exportation. We simply don’t have the climates for them.

A first cousin, the plantain has never really caught on in the U.S., but Asian, South American and African countries use both bananas and plantains frequently in their cooking. More starchy than sweet, they are considered a vegetable and rarely eaten in their raw state. Frequently fried or mashed, they are a common street food in Africa and Asia. as well as included in stews and soups, or served with fish. Some celebrity chefs have featured them on the Food Network, using them in pancakes, fritters, and spicy fried slices, but the American cuisine does not really lend itself to plantains, preferring the garden variety banana instead. If you are an adventurous cook, you might want to consider searching out plantains and whipping up a new dish over the weekend.

Americans consume bananas in a number of different ways, including banana bread, banana splits, chocolate-covered frozen bananas, banana pudding, banana cream pie, sliced onto breakfast cereal, and dried chips for snacking. They also sport a few catchy phrases applied to them, like slipping on a peel, or a silly, yet popular old song, “Yes, we have no bananas.” (And monkeys really like them.)

Late to the party, bananas have catapulted to the top of the hit parade of fruits and continue to reign, from baby’s first solid food to grandma’s favorite snack, and everywhere in between. Featured prominently in every produce section, we automatically reach for them. So go ahead. Go bananas.

Rescue Your Old Family Albums – Before It’s Too Late

My first still photo camera was cheap. REAL cheap. Pretty close to being a toy camera, actually. I plucked it off a metal rack in a five-and-dime store sometime in the mid 1960s, when I was maybe 9 or 10 years old, and I’m sure I only shelled out a buck or two for it. Of course, that was big money to me back then! As far as I can remember, it was black plastic, with a fixed lens. It took rolls of film; no cartridges for this baby. Once loaded, I had to carefully turn the knob attached to the take up reel until the number for the next shot appeared in the center of the translucent red circle on the camera’s back. Then, it was just point and shoot until I used up 12 exposures – black and white, of course.

After dropping off the film at the local drugstore, it was nail-biting time; the anticipation building until I returned to the pharmacy, handed over my claim check, paid for the prints, and peeled open the top flap of the envelope to see if any of my snapshots had developed as hoped.

I actually fared pretty well with that little camera and wound up with a goodly number of photos worth saving. The next challenge became what to do with all those square prints with the white, serrated borders. The answer, put ’em in an album. Now, when I was a kid, I first stored my photos in albums with heavy paper pages – sliding each print into little white paper corners pasted to the page. Mounting pictures back then was a laborious process, and not much different from the way families had been storing their photographs since the late 1800s.

Your old family photo albums are treasures – preserve them! And it’s those old albums that can really pose problems. If you have one or more of them in your family, you know what I mean. The black or gray paper pages are far from archival and full of chemicals and acids that may have discolored the photos stored on them. By now, the pages are probably pretty brittle. The glue holding the photos or corners into place may have completely dried out and the pictures let loose.

I work with albums like these occasionally in my video biography work and I always handle them gingerly. Wearing cotton gloves, I slowly and carefully untie the thread holding the pages in place, and then tenderly convey the album, page by page, to a flatbed scanner, doing my best to prevent the edges of each leaf from flaking. I always breathe a sigh of relief after I’ve successfully reconstructed each precious book.

The problem is, the conditions of these old albums isn’t getting any better. What can you do to preserve your precious family images and protect them from the ravages of time?

The first step I suggest is that you digitize the photos. Several years ago, a client approached me with three old family albums dating from the late 1800s through the end of WWII. He was hoping we could scan the pages and the photos and reconstruct the books somehow. Using a large format scanner, we scanned each page of the albums, including the front and back covers, as well as each photo (including any notes on the back of the photos), at high-resolution. We used the scanned pages and covers to recreate the albums as printed books, and provided the client with all the digital files as well. He and his family were thrilled with the results. Now albums that had been sitting in a closet for years are in a form that can be enjoyed by all members of the client’s family.

Even though digitization is a wonderful thing, you still want to take steps to keep the original albums from degrading any further. According to Certified Archives Records Manager Melissa Barker, the best way to do this is to put a sheet of archival tissue paper between each page of the album. This creates a barrier between the photographs and the adjacent black paper pages; if photographs come off any remaining glue will not touch the other photographs on the adjacent page.

Store loose photos that have fallen out of the album in archival sleeves and keep them with the album. Place the entire album, along with the loose photos, in an archival box. The box should fit the album as snugly as possible. If you need to fill up some space to keep the album from shifting position, simply wad up some of the archival tissue paper and slip it between the album and the sides of the box. Store the box in a cool, dark, and dry place. Never store documents, photographs, or artifacts in an attic, basement, or where it is humid or there is direct sunlight.

Looking for a source for archival photo storage supplies? If your local photo store doesn’t carry them, you’ll find any number of outfits online.

These old family albums, and the images they contain, are wonderful keepsakes. Through a combination of digitization and careful storage, you can make sure your family photographic treasures are around for generations to come.

Just Peachy

Like so many fruits, the first peaches were discovered in China during the 10th century BC, and, thanks to early explorers and trade routes, found their way to Persia (now Iran) and ancient Egypt. After showing up in Greece and Italy, they made their way to the city of Marseille, a large port town in southern France, scoring a home run from the get-go. Eventually, like most French foods, they found their way across the channel to England, where Queen Victoria (1837 – 1901) proclaimed that no meal was complete without a fresh peach.

During the 16th and 17th century, France was the self-proclaimed world center for peaches. As was frequently the fashion, when a king took a liking to a particular food, he spread the word. Thus was the case with King Louis XIV (mid-1600s) who ordered hundreds of peach trees be planted in the royal orchards and commanded his chefs to start creating new recipes, glorifying this newfound treasure. No doubt tarts and pastries were whipped up daily to satisfy his craving. To this day, several varieties of peaches, including heirloom, are still grown in the gardens of the Chateau de Versailles.

In 1892, a new dessert was created at the Savoy hotel in London by famous French chef Auguste Escoffier. Named in honor of an opera star, Peach Melba made its debut, featuring the glorious peach with raspberry sauce and cream. (Sadly, too late for King Louis to enjoy.)

A unique Italian cocktail originated in world famous Harry’s Bar in Venice, by its owner Giuseppe Cipriani. The Bellini is still popular to this day, as Mr. Cipriani wisely chose not to name it the Harry. Made with fresh peach juice and prosecco, a sparkling wine, its namesake was a prominent Italian painter, not a bartender.

Peaches probably were passengers on the early ships to America. Along with apple, cherry and apricot trees, they were planted throughout the Northeast and along the seaboard, establishing a variety of fruits available to the colonists. Even Native Americans helped spread their popularity during their local travels. Peaches were embraced for their sweet juicy flesh and comprised some of America’s favorite desserts, including cobbler and pie. Until canning was perfected, they were mainly eaten in season, either raw or cooked, generously covered with cream. Foodie president Thomas Jefferson had a prolific orchard on his estate and served peaches frequently to his dinner guests.

Although home canning was common, it became a booming industry in the early 1800s, but peaches did not emerge as a commercialized crop until the later part of the century., offering Americans a favorite fruit year-round. Proving to be a popular food for children, canned peaches flew off grocer shelves in large cities where fresh fruits were not as available. Although the state of Georgia is known as the Peach State, the largest grower award goes to California, which turns out the majority of annual peach production, a whopping 715,000 tons per year, compared to Georgia’s 36,000 tons (sorry, folks). Another blow to Georgia is their neighbor South Carolina gets kudos from fruit experts for growing sweeter and larger peaches (go figure). Unfortunately for most of the country, due to the delicate nature and perishability of ripe peaches, they are usually picked underripe and transported. If you’re lucky enough to have a neighbor who has his own peach trees, be nice to him so he’ll let you pick your own. Although popular for eating, their first cousin, the smooth-skinned nectarine, takes a back seat for cooking.

No matter how you slice it, peaches top the hit parade. Available year-round, thanks to canned and frozen, we can all enjoy pies, cobblers and sauces out of season. And if you can find a local farmers market or live in a peach state, so much the better. Your summers are bound to be just peachy.

Who Is Orange Julius?

Frothy, creamy Orange Julius. A popular drink since the 1920s. Originally, a simple orange juice stand in L.A. was owned by a struggling businessman named Julius Freed. One of his customers dreamed up a drink which would cut down on the acidity in straight orange juice by adding milk, egg whites and a bit of sweetener, then whipped. Thus was born the Orange Julius drink, which was an instant hit, turning Mr. Freed’s ho-hum juice stand into a bonanza. (One can only hope that the customer who created it got a percentage.) Now owned by Dairy Queen, the drink remains basically the same.

Oranges date back to 2500 BC in China and are the most cultivated fruit tree worldwide. Between the 10th and 15th century, oranges showed up in Spain and southern Italy thanks to well-traveled trade routes. In the mid-1600s, King Louis XIV of France ordered a vast orchard of orange trees to be planted on the grounds of the Versailles Palace. (When those French kings liked something, they didn’t waste any time.)

Spanish explorers probably brought oranges to the Americas and Mexico sometime in the 1500s, and they traveled up to Florida and southern California during the next century. Clearly those two states dominate the U.S. citrus market, due to their ideal climates. Although British sailors were nicknamed “Limeys” it is more likely that oranges were the favored passengers on ships, providing vitamin C and fruit for the crews. Prized worldwide, both the popular Valencia and the navel orange are economical, boast a long storage life and provide nutrition to people of all ages, and their juice remains the number one preference for breakfast. The actual trees and fruit have been mutated and grafted for centuries to achieve the desirable fruit we know today. In the U.S. 60% of the orange crop is grown in Florida with a current value of 1.17 billion. Internationally, in 2015, 71 million tons of oranges were produced, headed up by Brazil at 24%, followed by China and India.

Meanwhile back in Spain and Italy, blood oranges, named because of their red flesh color, were commonplace from the 15th century, but a latecomer to the U.S. market, achieving some modicum of popularity during the past few decades.

During his travels to France, foodie president Thomas Jefferson became acquainted with the orange and most certainly had the fruit sent up from Florida when he resided at Monticello and enjoyed them in season, along with marmalade for breakfast. (He didn’t miss out on much in the fruit department). While he did not grow orange trees in his own orchards, he planted mock orange trees for their fragrant blossoms.

With the invention of refrigerated shipping and railroads, oranges geared up as an enormous commercial crop, and the demand has increased every decade. Americans love their oranges in many different forms:

Creamsicles: first appeared in 1923 from the Popsicle Company, refreshing orange sherbet and vanilla ice cream on a stick;

Orange Sherbet: a frozen dessert similar to a sorbet but contains a small amount of milk solids to give it a creamier texture, by far the most popular flavor;

Orange Juice and fresh oranges peeled and eaten sliced or sectioned; in its simplest form;

Orange Juice Drinks: usually made with a small amount of juice or flavoring, lots of water and sugar;

Cranberry Orange Bread: your basic orange quick bread with cranberries added, also muffins;

Orange Flavored Candies: jellied, hard, jellybeans, gummies, the most popular flavor for many candies, including chocolate-covered orange rind; (remember Chuckles? which flavor did you reach for first?)

Orange Soda Pop: Orange Crush, the first carbonated orange soda, rolled out in 1911, followed by Fanta Orange, originated in Germany as a substitute for cola in 1940, and Sunkist, the top three selling brands;

Orange Marmalade: discovered by the Greeks and Romans, first made with quince fruit and honey, it differs slightly from other jams by using the peel of the fruit; the Brits and Scots have been eating marmalades since the 18th century;

Sunkist, Minute Maid and Tropicana: giants in the orange juice industry, citrus flavored soda and other products;

Orange Chicken: popular Chinese Hunan chicken dish with pieces of breaded chicken, fried and covered in a sweet orange sauce;

Duck a l’Orange: those French chefs don’t miss a trick; roast duck with orange sauce, fit for a king;

Although oranges share the citrus market with close cousins the lemon, lime and grapefruit, their sweetness sets them apart.They take their place in the top five favorite American fruits, and they’re not just for breakfast anymore. That guy Julius. He sure started something.

Fat & Water Soluble Nutrients – The Secret To Effectively Getting Them From Everyday Foo

Water-soluble vitamins and fat-soluble vitamins are essential nutrients your body needs to stay healthy. For optimal health, it is important to get the vitamins and minerals from a balanced and nutritious diet. Your body requires two kinds of vitamins: fat soluble vitamins (A, D, E, and K) and water-soluble vitamins (B-complex and C). There is a difference in the way they are absorbed in the body:

Fat Soluble Nutrients

These essential nutrients (VITAMINS A, D, E, AND K} are soluble in fats and are stored in your liver and fat tissues, when not in use. They are absorbed by fat globules that travel through the small intestines and into the general blood circulation within the body. Typically, only a small amount of these nutrients are needed to maintain good health but still, deficiency of vitamin D is a growing health concern.

Water Soluble Nutrients

Vitamins B and C are water-soluble, they dissolve quickly in the body. Unlike fat-soluble vitamins, they cannot be stored in the body. If you ingest them in excess, they just pass through which makes it necessary that your body gets these regularly. They keep the immune system strong and play a key role in metabolism, growth, and development. In short, they keep all your systems healthy and running.

How Can You Get Them From Everyday Food?

This may not seem like a big secret – you must add foods rich in these 13 essential fat and water-soluble nutrients to your diet. Most people are already doing it but they are still deficient in one or more of these vitamins. The reason – the nutrients are destroyed during cooking!

In conventional ways of cooking, food is subjected to harsh heat from metal cookware which destroys delicate nutrients and makes it deficient. Also, the water-soluble nutrients are typically released as steam in the open or through a vent. But if you switch to a cookware with food-friendly heat, the nutritional value of food will stay intact. An all-natural material, pure clay is perfect for this purpose. The cookware made from pure clay cooks with near-infrared heat, so there is no loss of nutrients. Steam is naturally condensed so these nutrients are preserved inside the pot.

The ergonomic design of pot and lid makes sure the steam (water-soluble vitamins), instead of being released in the open, stays within the pot and settles right back on food keeping it rich in nutrition.

Thus, just by switching to this healthy and natural material, you can get rid of nutritional deficiencies once and for all, for a healthy and nourished body.