1) The beautiful voice of Joanne Shenandoah (Wolf Clan of the Iroquois Confederacy) – The Prophecy Song

2) Recipe of the Day (Year) – Making homemade pizza.

Have you ever tried making a pizza?

Any recipe harder that boiling water is beyond my culinary capability.

What is your favorite pizza topping?

I have grown fond of the combination of ham and pineapple, Hawaiian style pizza.  I know sacrilege.  🙂

http://www.nytimes.com/2010/05/19/dining/19pizza.html?src=me&ref=homepage

Slideshow – http://www.nytimes.com/slideshow/2010/05/19/dining/20100519-pizza-slideshow.html?ref=dining

From article in the New York Times, by Oliver Strand:

“There’s little point in trying to match the horsepower available to a pizzaiolo. Their professional pizza ovens, especially the models that burn wood or coal, are the muscle cars of kitchens: when blazing at temperatures that range from 800 degrees to an infernal 1,000 degrees, they can turn raw dough into a blistered, bubbling pizza in as little as 75 seconds. It puts the home cook, whose oven typically reaches 550 degrees, at a permanent disadvantage.

No wonder some of the pizza-obsessed do everything to coax their ovens into performing above their limits. (Making pizza on the self-cleaning cycle seems to be popular.) The Johnny Knoxville approach has its appeal. But after cooking more than 200 pizzas over several months, I learned an easier way to edge closer to the kind of airy, creamy, chewy, thin crust you find at pizzerias that have otherwise sane people waiting in line for an hour. And it has less to do with heat than good baking technique.

I let the dough rise overnight.

It’s not a new idea. Anthony Mangieri redefined New York’s artisanal scene when he opened Una Pizza Napoletana in 2004 (now living in San Francisco, he will reopen his pizzeria there later this summer). He learned to let dough rise for 24 hours in Naples. Pizzeria Mozza in Los Angeles, Pizzeria Delfina in San Francisco and Pizzeria Bianco in Phoenix all have overnight rises; at Lucali’s in Brooklyn, the dough rises for about 36 hours; and at Saraghina, also in Brooklyn, it goes for as long as 72 hours.”

3) Medical science is getting close to some major breakthrough’s in dealing with cancer.  This article in the online edition of The Globe and Mail newspaper talks about how genetically targeted treatments are bringing breakthroughs to what use to be hopeless cases, and that the shotgun approach, killing both diseased cells and healthy ones, may become a thing of the past.

From the article by Lisa Priest:

http://www.theglobeandmail.com/news/technology/science/is-chemotherapy-about-to-become-a-thing-of-the-past/article1569763/

“When Harvey learned that his melanoma had spread to his lungs in the winter of 2008, he started planning for his death. Despite a down market, he liquidated his stock-market assets to ensure his wife wasn’t doubly burdened.

He moved the investment firm in which he is a partner to a smaller space. He didn’t take an office – he figured that with his fatal skin cancer he wouldn’t live long enough to use it. He hated waste.”

“More than two years later, Harvey, wearing a navy blue suit and tie, is at work on a sunny spring day. Aged 77, he self-consciously pats his thinning scalp. “I used to have a full head of hair,” he explains.”

“Researchers have made a remarkable breakthrough in the treatment of one of cancer’s deadliest forms – about 5,000 Canadians were diagnosed with malignant melanoma last year.

Harvey’s new cancer therapy is tailored to a genetic mutation called B-RAF, which affects roughly 60 per cent of patients with melanoma. And it’s shrinking tumours, many by more than a third.

It’s a significant shift for a disease that had not seen progress for four decades. And it illustrates the power of what is called personalized medicine.

Instead of developing drugs that destroy fast-growing cells – normal as well as cancerous ones, a method that seldom works with later-stage cancer – scientists are now looking to slow or stop the genetic mutations that fuel cancer’s growth. And the approach is tailored to patients depending on individual mutations.”

“Developing targeted therapies that cause programmed cell death is “our only road forward,” according to Dr. Flaherty, who is now director of developmental therapeutics at the Massachusetts General Hospital.

PLX4032 – so new it is not commercially available – is the only targeted therapy for melanoma that works.

But it is not the only targeted cancer medicine. Gleevec turned a potentially killer disease – chronic myeloid leukemia – into a chronic one. Herceptin transformed one of the most aggressive forms of breast cancer into one of the most curable.

Both drugs focus on genetic mutations acquired later in life – ones that are not inborn and are therefore not passed on to children.

These genetic triggers are at the heart of current cancer research. They provide constant signals to cells to reproduce; they are the automotive equivalent to pressing the accelerator in a car. A new drug such as PLX4032 offers the brake.”

Advertisements