Some three decades ago, I began commuting from Charlottesville to Washington, DC, in particular to George Washington University. Being a train buff- and with an accommodating schedule- my trips were via the famed Southern Crescent. This glorious train made the round trip between DC and New Orleans.
Continue reading Someone’s in the kitchen with Dinah (not)
A few years (OK a few decades) ago, I worked out the concept and kinetics for a chemical reaction that prevented the hemolysis of dialysis patients’ blood. It turns out that the process was also perfect for fishery authorities in the Northwest; allowing them to preserve the health and safety of salmon as they make their mad dash to the sea. (The rivers were “accepting” treated wastewater that was replete with chlorine; using ascorbic acid is a quick and effective way of tying up the free chlorine that hemolyzed blood and harmed salmon)
Continue reading Born Free, like a river flowing free
Lyophilization.
Fancy term, right? It means freeze drying. It’s a process I used decades ago for my medical and pharmaceutical product development projects. It preserves the biological quality of the specimens.
Continue reading Lyophilization
It was the first day of Summer. And, the temperature was just short of eggs frying on the concrete. It made me think back 6 decades.
I remember my mom was sick. I have no idea what it was, but she was in the hospital. A long time. So, I got to spend a good portion of my summer at my grandparent’s and my aunt’s. And, no punishment from my parents.
Continue reading This Belt involved good memories.
Steak and potatoes. (Mine was steak and rice, with sweet potatoes…) Remember that? That used to be the staple diet for most Americans. That was then- when I was growing up…and, sometime in the 80’s and 90’s, our diets began to change.
Continue reading A diet for life?
So, I can feel somewhat complacent that horsemeat will not reach my lips. Because I only eat kosher meat, that circumstance where a “mistake” about sourced meat can’t really occur.
