The G.O.P.’s Abandoned Babies
By CHARLES M. BLOW
February 25, 2011
Republicans need to figure out where they stand on children’s welfare. They can’t be “pro-life” when the “child” is in the womb but indifferent when it’s in the world. Allow me to illustrate just how schizophrenic their position has become through the prism of premature babies.
Of the 33 countries that the International Monetary Fund describes as “advanced economies,” the United States now has the highest infant mortality rate according to data from the World Bank. It took us decades to arrive at this dubious distinction. In 1960, we were 15th. In 1980, we were 13th. And, in 2000, we were 2nd.
Part of the reason for our poor ranking is that declines in our rates stalled after premature births — a leading cause of infant mortality as well as long-term developmental disabilities — began to rise in the 1990s.
The good news is that last year the National Center for Health Statistics reported that the rate of premature births fell in 2008, representing the first two-year decline in the last 30 years.
Dr. Jennifer L. Howse, the president of the March of Dimes, which in 2003 started a multimillion-dollar premature birth campaign focusing on awareness and education, has said of the decline: “The policy changes and programs to prevent preterm birth that our volunteers and staff have worked so hard to bring about are starting to pay off.”
The bad news is that, according to the March of Dimes, the Republican budget passed in the House this month could do great damage to this progress. The budget proposes:
• $50 million in cuts to the Maternal and Child Health Block Grant that “supports state-based prenatal care programs and services for children with special needs.”
• $1 billion in cuts to programs at the National Institutes of Health that support “lifesaving biomedical research aimed at finding the causes and developing strategies for preventing preterm birth.”
• Nearly $1 billion in cuts to the Centers for Disease Control and Prevention for its preventive health programs, including to its preterm birth studies.
This is the same budget in which House Republicans voted to strip all federal financing for Planned Parenthood...
Sunday, February 27, 2011
Monday, February 21, 2011
Insects are nutritious and easy to raise without harming the environment
FEBRUARY 19, 2011
The Six-Legged Meat of the Future
Insects are nutritious and easy to raise without harming the environment. They also have a nice nutty taste
By MARCEL DICKE and ARNOLD VAN HUIS
[BIUGS] John S. Dykes
At the London restaurant Archipelago, diners can order the $11 Baby Bee Brulee: a creamy custard topped with a crunchy little bee. In New York, the Mexican restaurant Toloache offers $11 chapulines tacos: two tacos stuffed with Oaxacan-style dried grasshoppers.
Could beetles, dragonfly larvae and water bug caviar be the meat of the future? As the global population booms and demand strains the world's supply of meat, there's a growing need for alternate animal proteins. Insects are high in protein, B vitamins and minerals like iron and zinc, and they're low in fat. Insects are easier to raise than livestock, and they produce less waste. Insects are abundant. Of all the known animal species, 80% walk on six legs; over 1,000 edible species have been identified. And the taste? It's often described as "nutty."
The vast majority of the developing world already eats insects. In Laos and Thailand, weaver-ant pupae are a highly prized and nutritious delicacy. They are prepared with shallots, lettuce, chilies, lime and spices and served with sticky rice. Further back in history, the ancient Romans considered beetle larvae to be gourmet fare, and the Old Testament mentions eating crickets and grasshoppers. In the 20th century, the Japanese emperor Hirohito's favorite meal was a mixture of cooked rice, canned wasps (including larvae, pupae and adults), soy sauce and sugar.
Will Westerners ever take to insects as food? It's possible. We are entomologists at Wageningen University, and we started promoting insects as food in the Netherlands in the 1990s. Many people laughed—and cringed—at first, but interest gradually became more serious...
Though it is true that intentionally eating insects is common only in developing countries, everyone already eats some amount of insects.
The average person consumes about a pound of insects per year, mostly mixed into other foods.
In the U.S., most processed foods contain small amounts of insects, within limits set by the Food and Drug Administration. For chocolate, the FDA limit is 60 insect fragments per 100 grams. Peanut butter can have up to 30 insect parts per 100 grams, and fruit juice can have five fruit-fly eggs and one or two larvae per 250 milliliters (just over a cup). We also use many insect products to dye our foods, such as the red dye cochineal in imitation crab sticks, Campari and candies. So we're already some of the way there in making six-legged creatures a regular part of our diet.
Recipe: Crispy Crickets
Preheat the oven to 225 degrees. Strip the antennae, limbs and wings (if any) from 20 to 30 clean, frozen adult crickets, or 40 to 60 cricket nymphs. Spread the stripped crickets on a lightly oiled baking sheet and place in oven. Bake until crickets are crisp, around 20 minutes. Yield: one cup.
Sprinkle these on salads or put them through a coffee grinder to turn them into bug "flour." You could even combine the crickets with Chex Mix for a protein-rich snack.
From "The Eat-a-Bug Cookbook" by David George Gordon (Ten Speed Press)
The Six-Legged Meat of the Future
Insects are nutritious and easy to raise without harming the environment. They also have a nice nutty taste
By MARCEL DICKE and ARNOLD VAN HUIS
[BIUGS] John S. Dykes
At the London restaurant Archipelago, diners can order the $11 Baby Bee Brulee: a creamy custard topped with a crunchy little bee. In New York, the Mexican restaurant Toloache offers $11 chapulines tacos: two tacos stuffed with Oaxacan-style dried grasshoppers.
Could beetles, dragonfly larvae and water bug caviar be the meat of the future? As the global population booms and demand strains the world's supply of meat, there's a growing need for alternate animal proteins. Insects are high in protein, B vitamins and minerals like iron and zinc, and they're low in fat. Insects are easier to raise than livestock, and they produce less waste. Insects are abundant. Of all the known animal species, 80% walk on six legs; over 1,000 edible species have been identified. And the taste? It's often described as "nutty."
The vast majority of the developing world already eats insects. In Laos and Thailand, weaver-ant pupae are a highly prized and nutritious delicacy. They are prepared with shallots, lettuce, chilies, lime and spices and served with sticky rice. Further back in history, the ancient Romans considered beetle larvae to be gourmet fare, and the Old Testament mentions eating crickets and grasshoppers. In the 20th century, the Japanese emperor Hirohito's favorite meal was a mixture of cooked rice, canned wasps (including larvae, pupae and adults), soy sauce and sugar.
Will Westerners ever take to insects as food? It's possible. We are entomologists at Wageningen University, and we started promoting insects as food in the Netherlands in the 1990s. Many people laughed—and cringed—at first, but interest gradually became more serious...
Though it is true that intentionally eating insects is common only in developing countries, everyone already eats some amount of insects.
The average person consumes about a pound of insects per year, mostly mixed into other foods.
In the U.S., most processed foods contain small amounts of insects, within limits set by the Food and Drug Administration. For chocolate, the FDA limit is 60 insect fragments per 100 grams. Peanut butter can have up to 30 insect parts per 100 grams, and fruit juice can have five fruit-fly eggs and one or two larvae per 250 milliliters (just over a cup). We also use many insect products to dye our foods, such as the red dye cochineal in imitation crab sticks, Campari and candies. So we're already some of the way there in making six-legged creatures a regular part of our diet.
Recipe: Crispy Crickets
Preheat the oven to 225 degrees. Strip the antennae, limbs and wings (if any) from 20 to 30 clean, frozen adult crickets, or 40 to 60 cricket nymphs. Spread the stripped crickets on a lightly oiled baking sheet and place in oven. Bake until crickets are crisp, around 20 minutes. Yield: one cup.
Sprinkle these on salads or put them through a coffee grinder to turn them into bug "flour." You could even combine the crickets with Chex Mix for a protein-rich snack.
From "The Eat-a-Bug Cookbook" by David George Gordon (Ten Speed Press)
Sunday, February 06, 2011
Right-wingers run out of sympathy for reporters attacked in Egypt
Feb 4, 2011 13:05 ET
Right-wingers run out of sympathy for reporters attacked in Egypt
By Alex Pareene
Salon.com
...Rush Limbaugh said this, about New York Times reporters who've been detained by the Mubarak government:
Ladies and gentlemen, it is being breathlessly reported that the Egyptian army -- Snerdley, have you heard this? The Egyptian army is rounding up foreign journalists. I mean, even two New York Times reporters were detained. Now, this is supposed to make us feel what, exactly? How we supposed to feel? Are we supposed to feel outrage over it? I don't feel any outrage over it. Are we supposed to feel anger? I don't feel any anger over this. Do we feel happy? Well -- uh -- do we feel kind of going like, "neh-neh-neh-neh"? I'm sure that your emotions are running the gamut when you hear that two New York Times reporters have been detained along with other journalists in Egypt. Remember now, we're supporting the people who are doing this.
And that is why Andrew Breitbart's "BIG PEACE" features a post by Hoover Institution research fellow Peter Schweizer headlined "I Don’t Have a Lot of Sympathy for Those Journalists Attacked in Egypt."...
Right-wingers run out of sympathy for reporters attacked in Egypt
By Alex Pareene
Salon.com
...Rush Limbaugh said this, about New York Times reporters who've been detained by the Mubarak government:
Ladies and gentlemen, it is being breathlessly reported that the Egyptian army -- Snerdley, have you heard this? The Egyptian army is rounding up foreign journalists. I mean, even two New York Times reporters were detained. Now, this is supposed to make us feel what, exactly? How we supposed to feel? Are we supposed to feel outrage over it? I don't feel any outrage over it. Are we supposed to feel anger? I don't feel any anger over this. Do we feel happy? Well -- uh -- do we feel kind of going like, "neh-neh-neh-neh"? I'm sure that your emotions are running the gamut when you hear that two New York Times reporters have been detained along with other journalists in Egypt. Remember now, we're supporting the people who are doing this.
And that is why Andrew Breitbart's "BIG PEACE" features a post by Hoover Institution research fellow Peter Schweizer headlined "I Don’t Have a Lot of Sympathy for Those Journalists Attacked in Egypt."...
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