Cane Sugar Quotes

You can be up to your boobies in white satin, with gardenias in your hair and no sugar cane for miles, but you can still be working on a plantation.

I will remember what I was, I am sick of rope and chains - I will remember my old strength and all my forest affairs. I will not sell my back to man for a bundle of sugar cane; I will go out to my own kind, and the wood-folk in their lairs. I will go out until the day, until the morning break - Out to the wind's untainted kiss, the water's clean caress; I will forget my ankle-ring and snap my picket stake. I will revisit my lost love and playmates masterless!

But carbon 13 [the carbon from corn] doesn't lie, and researchers who have compared the isotopes in the flesh or hair of Americans to those in the same tissues of Mexicans report that it is now we in the North who are the true people of corn.... Compared to us, Mexicans today consume a far more varied carbon diet: the animals they eat still eat grass (until recently, Mexicans regarded feeding corn to livestock as a sacrilege); much of their protein comes from legumes; and they still sweeten their beverages with cane sugar. So that's us: processed corn, walking.

Cotton rows crisscross the world And dead-tired nights of yearning Thunderbolts on leather strops And all my body burning Sugar cane reach up to God And every baby crying Shame a blanket of my night And all my days are dying

CARL SAGAN SAID that if you want to make an apple pie from scratch, you must first invent the universe. When he says “from scratch,” he means from nothing. He means from a time before the world even existed. If you want to make an apple pie from nothing at all, you have to start with the Big Bang and expanding universes, neutrons, ions, atoms, black holes, suns, moons, ocean tides, the Milky Way, Earth, evolution, dinosaurs, extinction- level events, platypuses, Homo erectus, Cro- Magnon man, etc. You have to start at the beginning. You must invent fire. You need water and fertile soil and seeds. You need cows and people to milk them and more people to churn that milk into butter. You need wheat and sugar cane and apple trees. You need chemistry and biology. For a really good apple pie, you need the arts. For an apple pie that can last for generations, you need the printing press and the Industrial Revolution and maybe even a poem.To make a thing as simple as an apple pie, you have to create the whole wide world.

Don't you know sugar is brown first? White folks couldn't stand the fact that something so sweet shared the same color as the people who cut the cane, slopped the hogs and picked the cotton. So they bleached it to resemble them, and now they done gone and fooled everybody. You included.

There is honey in this land sweeter than any I know of, and I have cut cane in places where the dirt itself tasted like sugar, so that's saying a heap.

The boys on the island vary, of course, in numbers, according as they get killed and so on; and when they seem to be growing up, which is against the rules, Peter thins them out; but at this time there were six of them, counting the twins as two. Let us pretend to lie here among the sugar-cane and watch them as they steal by in single file, each with his hand on his dagger.

In China we say, "You can't expect both ends of a sugar cane are as sweet." Sometimes love can be ugly. But one still has to take it and swallow it.

Through the discovery of Buchner, Biology was relieved of another fragment of mysticism. The splitting up of sugar into CO2 and alcohol is no more the effect of a 'vital principle' than the splitting up of cane sugar by invertase. The history of this problem is instructive, as it warns us against considering problems as beyond our reach because they have not yet found their solution.

Sugar cane reach up to God And every baby crying Shame the blanket of my night And all my days are dying

On Sundays when she had extra time, she’d steam milk for froth, or brew the grounds with cane sugar and cinnamon for café de olla.

. . . every society that grows extensive lawns could produce all its food on the same area, using the same resources, and . . . world famine could be totally relieved if we devoted the same resources of lawn culture to food culture in poor areas. These facts are before us. Thus, we can look at lawns, like double garages and large guard dogs, [and Humvees and SUVs] as a badge of willful waste, conspicuous consumption, and lack of care for the earth or its people. Most lawns are purely cosmetic in function. Thus, affluent societies have, all unnoticed, developed an agriculture which produces a polluted waste product, in the presence of famine and erosion elsewhere, and the threat of water shortages at home. The lawn has become the curse of modern town landscapes as sugar cane is the curse of the lowland coastal tropics, and cattle the curse of the semi-arid and arid rangelands. It is past time to tax lawns (or any wasteful consumption), and to devote that tax to third world relief. I would suggest a tax of $5 per square metre for both public and private lawns, updated annually, until all but useful lawns are eliminated.

You can be up to your boobies in white satin, with gardenias in your hair and no sugar cane for miles, but you can still be working on a plantation

But, don't care how firm your determination is, you can't keep turning round in one place like a horse grinding sugar cane.

Wylan sat forward like a schoolboy eager to prove he had the answers. He drew a vial from his pocket. “This version works.” “It’s a weevil?” Inej asked, examining it. “A chemical weevil,” said Jesper. “But Wylan still hasn’t named it. My vote is for the Wyvil.” “That’s terrible,” said Wylan. “It’s brilliant.” Jesper winked. “Just like you.” Wylan blushed daylily pink. “I helped as well,” added Kuwei, looking sulky. “He did help,” Wylan said. “We’ll make him a plaque,” said Kaz. “Tell them how it works. Wylan cleared his throat. “I got the idea from cane blight—just a little bit of bacteria can ruin a whole crop. Once the weevil is dropped into the silo, it will keep burrowing down, using the refined sugar as fuel until the sugar is nothing but useless mush.” “It reacts to sugar?” asked Jesper. “Yes, any kind of sugar. Even trace amounts if there’s enough moisture present, so keep it away from sweat, blood, saliva.” “Do not lick Wyvil. Does someone want to write that down?

Henry was diabetic,” continued Whiskey Jack. “It happens. Too much. You people came to America, you take our sugar cane, potatoes, and corn, then you sell us potato chips and caramel popcorn, and we’re the ones who get sick.

When he spoke about US banks owning Puerto Ricans’ land, the US Navy controlling their borders, the US Congress writing their laws, and US companies paying them starvation wages in the sugar cane fields, everyone knew what he was talking about.

Not every dream grows on every land, so you got to watch out! “Sugar cane” dreams should find the environment where there is flooding of great ideas from great people. It will die off if it is planted at the place where the drought of discouragement is a well cherished culture!

Josey?” She heard her mother’s voice in the hall, then the thud of her cane as she came closer. “Please don’t tell her I’m here,” the woman in the closet said, with a strange sort of desperation. Despite the cold outside, she was wearing a cropped white shirt and tight dark blue jeans that sat low, revealing a tattoo of a broken heart on her hip. Her hair was bleached white-blond with about an inch of silver-sprinkled dark roots showing. Her mascara had run and there were black streaks on her cheeks. She looked drip-dried, like she’d been walking in the rain, though there hadn’t...

Heal the past and you'll heal the present." Kharis Macey

You people came to America, you take our sugar cane, potatoes, and corn, then you sell us potato chips and caramel popcorn, and we’re the ones who get sick.

sugar n. crystallized, evaporated cane juice

The grand army would soon be upon us, and war with all its attendant horrors.”24

You can be up to your boobies in white satin, with gardenias in your hair and no sugar cane for miles, but you can still be working on a plantation.

Take me to this land of sweet sugar cane and Mount Gay Rum, I want to taste its sweetness and feel its tropical sun, Take me to Barbados!

As they came out from the shelter of the trees and the Great Meadows stretched out before them, Kit caught her breath. She had not expected anything like this. From that first moment, in a way she could never explain, the Meadows claimed her and made her their own. As far as she could see they stretched on either side, a great level sea of green, broken here and there by a solitary graceful elm. Was it the fields of sugar cane they brought to mind, or the endless reach of the ocean to meet the sky? Or was it simply the sense of freedom and space and light that spoke to her of home?

The buggy is mine; that is, it was bought for me when I was born. It is made of wicker, rather unraveled, and the wheels wobble like a drunkard’s legs. But it is a faithful object; springtimes, we take it to the woods and fill it with flowers, herbs, wild fern for our porch pots; in the summer, we pile it with picnic paraphernalia and sugar-cane fishing poles and roll it down to the edge of a creek;

We distill ideas from something diffuse and hard to grasp into something precise. We distill knowledge to its essence the same way we distill fruit wine to brandy, beer to whisky, fermented sugar cane juice to rum.

It is 2009, and sugar consumption continues to increase globally. Sucrose is a toxin and has no nutritional value to the human body. Isn't that a little strange? Particularly, since sugar cane is grown upon thousands of acres of land to produce sucrose. Eight hundred and thirty million people in the world are undernourished, and 791 million of them live in so-called developing countries. Hence, what nourishing foods could these acres potentially grow if (a) sugar cane were no longer in high demand from the U.S. (as well as the rest of the top consumers--Brazil, Australia, and the EU) and (b) the land was used specifically to grow nourishing foods for the population in the global South?

The light is the color of brandy seeping. It has a taste. Your skin tastes it, like you're all over tongues. The taste is sugar-cane, slowly rotting, turning into the great god rum. It's always that magic hour those film-boys love to shoot down here. Always gold.

The Home” I paced alone on the road across the field while the sunset was hiding its last gold like a miser. The daylight sank deeper and deeper into the darkness, and the widowed land, whose harvest had been reaped, lay silent. Suddenly a boy’s shrill voice rose into the sky. He traversed the dark unseen, leaving the track of his song across the hush of the evening. His village home lay there at the end of the wasteland, beyond the sugar-cane field, hidden among the shadows of the banana and the slender areca palm, the coconut and the dark green jack-fruit trees. I stopped for a moment in my lonely way under the starlight, and saw spread before me the darkened earth surrounding with her arms countless homes furnished with cradles and beds, mothers’ hearts and evening lamps, and young lives glad with a gladness that knows nothing of its value for the world.

(W)e have spent many ages attempting to divine the principles that move our world. It goes without saying that the road ahead of us is still long, and there is more that we do not know than we do. Were you to compare our knowledge now to a spoonful of sugar, that which we do not know would be a field of sugar cane stretching as far as the eye can see... To obtain knowledge from that field, we must cut it and refine it. We must learn the most effective ways of harvesting and the methods of removing impurities. All this we must obtain as well as simply the knowledge we seek. That is what it means to study and learn.

working sugar was by far the most brutal work a slave could be assigned. Most died by the age of twenty-five from infections caused by the serrated leaves, snakebite from the venomous snakes lurking in the fields, and heat exhaustion from having to stir the cane down to syrup in vats heated underneath by flames

When we work at the sugar-canes, and the mill snatches hold of a finger, they cut off the hand; and when we attempt to run away, they cut off the leg; both cases have happened to me. This is the price at which you eat sugar in Europe. - XIX WHAT HAPPENED TO THEM AT SURINAM AND HOW CANDIDE GOT ACQUAINTED WITH MARTIN.

Sunday night is my personal weekly Halloween. I walk along slowly and drag my fingertips along the bars of chocolate. Goddamn, you sexy little squares. Dark, milk, white, I do not discriminate. I eat it all. Those fluorescent sour candies that only obnoxious little boys like. I suck candy apples clean. If an envelope seal is sweet, I’ll lick it twice. Growing up, I was that kid who would easily get lured into a van with the promise of a lollipop. Sometimes, I let the retail seduction last for twenty minutes, ignoring Marco and feeling up the merchandise, but I’m so tired of male voices. “Five bags of marshmallows,” Marco says in a resigned tone. “Wine. And a can of cat food.” “Cat food is low carb.” He makes no move to scan anything, so I scan each item myself and unroll a few notes from my tips. “Your job involves selling things. Sell them. Change, please.” “I just don’t know why you do this to yourself.” Marco looks at the register with a moral dilemma in his eyes. “Every week you come and do this.” He hesitates and looks over his shoulder where his sugar book sits under a layer of dust. He knows not to try to slip it into my bag with my purchases. “I don’t know why you care, dude. Just serve me. I don’t need your help.” He’s not entirely wrong about my being an addict. I would lick a line of icing sugar off this counter right now if no one were around. I would walk into a cane plantation and bite right in... “Give me my change or I swear to God …” I squeeze my eyes shut and try to tamp down my temper. “Just treat me like any other customer.” He gives me a few coins’ change and bags my sweet, spongy drugs.

. . . what seems to be an isolated patch of blue mist floats lightly on the glare of the horizon. This is the peninsula of Azuera, a wild chaos of sharp rocks and stony levels cut about by vertical ravines. It lies far out to sea like a rough head of stone stretched from a green-clad coast at the end of a slender neck of sand covered with thickets of thorny scrub. Utterly waterless, for the rainfall runs off at once on all sides into the sea, it has not soil enough—it is said—to grow a single blade of grass, as if it were blighted by a curse. The poor, associating by an obscure instinct of consolation the ideas of evil and wealth, will tell you that it is deadly because of its forbidden treasures. The common folk of the neighbourhood, peons of the estancias, vaqueros of the seaboard plains, tame Indians coming miles to market with a bundle of sugar-cane or a basket of maize worth about threepence, are well aware that heaps of shining gold lie in the gloom of the deep precipices cleaving the stony levels of Azuera. Tradition has it that many adventurers of olden time had perished in the search.

However, growing cane and extracting its sugar was a labour-intensive business. Few people wanted to work long hours in malaria-infested sugar fields under a tropical sun. Contract labourers would have produced a commodity too expensive for mass consumption. Sensitive to market forces, and greedy for profits and economic growth, European plantation owners switched to slaves.

To an American Negro living in the northern part of the United States the word South has an unpleasant sound, an overtone of horror and of fear. For it is in the South that our ancestors were slaves for three hundred years, bought and sold like cattle. It is in the South today that we suffer the worst forms of racial persecution and economic exploitation--segregation, peonage, and lynching. It is in the Southern states that the color line is hard and fast, Jim Crow rules, and I am treated like a dog. Yet it is in the South that two-thirds of my people live: A great Black Belt stretching from Virginia to Texas, across the cotton plantations of Georgia and Alabama and Mississippi, down into the orange groves of Florida and the sugar cane lands of Louisiana. It is in the South that black hands create the wealth that supports the great cities--Atlanta, Memphis, New Orleans, where the rich whites live in fine houses on magnolia-shaded streets and the Negroes live in slums restricted by law. It is in the South that what the Americans call the "race problem" rears its ugly head the highest and, like a snake with its eyes on a bird, holds the whole land in its power. It is in the South that hate and terror walk the streets and roads by day, sometimes quiet, sometimes violent, and sleep n the beds with the citizens at night.

Sugar producers in the European Union are subsidized even more than their peers in the United States, and the price of sugar in these countries is among the highest in the world. In 2009, The New York Times reported that sugar subsidies in the European Union were "so lavish that even Finland, a cold-climate country, began to produce more sugar," despite the fact that sugar extracted from cane grown in the tropics can be produced at a much lower cost than sugar extracted from beets grown in Europe.

On more than one occasion, Luz wondered if she was capable of stewarding their legacy into the future. A dream that had begun almost fifty years ago with Luz Alana’s mother, Clarise, and her grandfather Roberto Benzan. A distillery owned and operated not by the children of Spanish colonials but by a Black family. Where every pair of hands that worked to make the rum—from cutting the sugar cane to preparing the spirits for shipment—was entitled to a share of the profits. Caña Brava from its inception had been an experiment in what industry without exploitation could be, and it had thrived for decades.

I'm living in a horror movie, all right. Only the horror doesn't have anything to do with necrophilia or black masses or crosses hung upside down, or with vampires who can't swim or zombies who work in sugar cane fields and can't stop shambling off cliffs when some guy with a jawbreaker accent says so, No, this is real life. It was running out all around him. the footprints of assassins and neo-fascists and government officials with secret closets full of tutus, private armies training in ships named after the wives of oilmen, of drunken presidents in bed with the mob and the cartels that slice up the world and stick FOR SALE signs on the pieces; while the real kings of earth lie moldering in their graves, their brains stolen away in the night and their bullet wounds altered to match storybook plots that would be laughed out of any preschool classroom. And all this while the billions sweat and grow old like the living dead, their lifeblood sucked dry by the takers of souls who need our labor to feed a hunger for power without end. The undead? What a cheapjack explanation for so much misery. There is more than enough to account for it all without falling back on the unnameable. It's already here. The trick is to see it and not flinch- there's no future in denial. It's as simple, and as enormous, as that. The truth, however bleak, was almost comforting.

The evangelist must not depend on foreign support other than an occasional supply of beads and calico; coffee is indigenous, and so is sugar-cane. When detained by ulcerated feet in Manyuema I made sugar by pounding the cane in the common wooden mortar of the country, squeezing out the juice very hard and boiling it till thick; the defect it had was a latent acidity, for which I had no lime, and it soon all fermented. I saw sugar afterwards at Ujiji made in the same way, and that kept for months. Wheat and rice are cultivated by the Arabs in all this upland region; the only thing a missionary needs in order to secure an abundant supply is to follow the Arab advice as to the proper season for sowing. Pomegranates,

Because he was not afraid until after it was all over, Grandfather said, because that was all it was to him -a spectacle, something to be watched because he might not have a chance to see such again, since his innocence still functioned and he not only did not know what fear was until afterward, he did not even know that at first he was not terrified; did not even know that he had found the place where money was to be had quick if you were courageous and shrewd but where high mortality was concomitant with the money and the sheen on the dollars was not from gold but from blood -a spot of earth which might have been created and set aside by Heaven itself, Grandfather said, as a theatre for violence and injustice and bloodshed and all the satanic lusts of human greed and cruelty, for the last despairing fury of all the pariah-interdict and all the doomed -a little island set in a smiling and fury lurked and incredible indigo sea, which was the halfway point between what we call the jungle and what we call civilization, halfway between the dark inscrutable continent from which the black blood, the black bones and flesh and thinking and remembering and hopes and desires, was ravished by violence, and the cold known land to which it was doomed, the civilised land and people which had expelled some of its own blood and thinking and desires that had become too crass to be faced and borne longer, and set it homeless and desperate on the lonely ocean -a little lost island in a latitude which would require ten thousand years of equatorial heritage to bear its climate, a soil manured with black blood from two hundred years of oppression and exploitation until it sprang with an incredible paradox of peaceful greenery and crimson flowers and sugar cane sapling size and three times the height of a man and a little bulkier of course but valuable pound for pound almost with silver ore, as if nature held a balance and kept a book and offered recompense for the torn limbs and outraged hearts even if man did not, the planting of nature and man too watered not only by the wasted blood but breathed over by the winds in which the doomed ships had fled in vain, out of which the last tatter of sail had sunk into the blue sea, along which the last vain despairing cry of woman or child had blown away; - the planting of men too: the yet intact bones and brains in which the old unsleeping blood that had vanished into the earth they trod still cried out for vengeance. 

Chocolate Cola Cupcakes with Fizzy Cola Frosting Makes approx. 12 large cupcakes 200g flour, sifted 250g superfine sugar 1/2 tsp. baking powder pinch salt 1 large free-range egg 125ml buttermilk 1 tsp. vanilla extract 125g unsalted butter 2 tbsp. cocoa powder 175ml Coca-Cola For the frosting 125g unsalted butter, softened 400g confectioners’ sugar 11/2 tbsp. cola syrup (I used Soda Stream) 40ml whole milk Pop Rocks, to taste fizzy cola bottles, candied lemon slices, striped straws or candy canes to decorate Preheat the oven to 350°F. Line two 6-cup muffin pans with paper liners. In a large bowl, combine the flour, sugar, baking powder and salt. In a separate bowl, beat together the egg, buttermilk and vanilla. Melt the butter, cocoa and Coca-Cola in a saucepan over low heat. Pour this mixture into the dry ingredients, stir well with a wooden spoon, and then add the buttermilk mixture, beating until the batter is well blended. Pour into your prepared pans and bake for 15 minutes, or until risen and a skewer comes out clean. Set aside to cool. To make the frosting, beat together the butter and confectioners’ sugar until no lumps are left—I use a free-standing mixer with the paddle attachment, but you could use a hand-held mixer instead. Stir the cola syrup and milk together in a pitcher, then pour into the butter and sugar mixture while beating slowly. Once incorporated, increase the speed to high and beat until light and fluffy. Carefully stir in your Pop Rocks to taste. It does lose its pop after a while, so the icing is best done just a few hours before eating. Spoon your icing into a piping bag and pipe over your cooled cupcakes. Decorate with fizzy cola bottles or a slice of candied lemon, a stripy straw or candy cane and an extra sprinkling of popping candy.

For some reason I could not visit him as usual the next day, but at about nine o’clock on the morning of the fourth day, I went to see him again, along with the Karumbas and the sugar cane. But he was not there. However, we knew well enough where we would find him. He would be at the ‘Big Pool’, half a mile upstream, the ‘place where the elephants come to die,’ as the Karumbas call it in their own language. And we found him there, right enough. He was dead. The weather had been dry and the pool was only four feet deep. But the tusker had deliberately lain down in it on his side and placed his head and trunk beneath the surface of the water to drown. His flank protruded above and that was how we found him. There lies the answer to the great secret: where do the elephants go, and how do they die, when they become too old to live? They drown themselves in a river. I had solved the mystery and at the same time had enjoyed a unique friendship with a full-grown wild tusker, although it was but a brief one.

Our senses were assaulted with colours, smells and noise. We saw a million saris, and never once did I see the same pattern repeated twice. We saw poverty that both humbled and disturbed us. We bartered with street traders for Indian prices, not tourist prices. We stopped by the side of the road and watched an old man crushing sugar canes so that we could drink the juice. It was the most delectable and flavourful drink we have ever tasted. We walked barefoot around the Swaminarayan Akshardham, the largest Hindu house of worship in the world, and were absolutely awed. The whole temple echoes with spirituality and we could have spent an entire day there. I saw a village of dirty black bricks, no rendering, just filth and grime, and right in the middle an exquisite and elegant white temple, freshly painted and unblemished. We drove from Jaipur to Delhi. The previous day the road had been closed due to the Jat caste protests. Thirty people died, ten women reported being raped and buildings and cars were set on fire

and we knew that long after we should have forgotten the simple rivulet it would still be plodding its patient way down the mountain sides, and canyon-beds, and between the banks of the Yellowstone; and by and by would join the broad Missouri and flow through unknown plains and deserts and unvisited wildernesses; and add a long and troubled pilgrimage among snags and wrecks and sandbars; and enter the Mississippi, touch the wharves of St. Louis and still drift on, traversing shoals and rocky channels, then endless chains of bottomless and ample bends, walled with unbroken forests, then mysterious byways and secret passages among woody islands, then the chained bends again, bordered with wide levels of shining sugar-cane in place of the sombre forests; then by New Orleans and still other chains of bends—and finally, after two long months of daily and nightly harassment, excitement, enjoyment, adventure, and awful peril of parched throats, pumps and evaporation, pass the Gulf and enter into its rest upon the bosom of the tropic sea, never to look upon its snow-peaks again or regret them.

What we need,” I said, “are statistics on the amount of sugar cane standing in the field before the hurricanes came through Puerto Rico.” There was a stunned silence, as if they were afraid I had stumbled onto something that could turn out to be embarrassing for the Labor Department. “Well, it’s not that easy,” one of the Labor Department economists said. “We don’t have those statistics.” “I’ll bet the Department of Agriculture has them,” I said. “That’s still not the same as if we had them in the Department of Labor,” I was told. “Why can’t we get them from the Department of Agriculture?” I asked. “That’s easier said than done. First of all, we would have to make a request, going all the way up through channels to the Secretary of Labor. Then he would have to seek approval from the Secretary of Agriculture, who would then have to forward the request down the chain of command in the Department of Agriculture, to see if the data are available and can be released.” “Well,” I said, “John F. Kennedy says that a journey of a thousand miles must begin with a single step. Let me file the request.” That was 1960. I have yet to receive an official reply to my request.

In the Middle Ages, sugar was a rare luxury in Europe. It was imported from the Middle East at prohibitive prices and used sparingly as a secret ingredient in delicacies and snake-oil medicines. After large sugar plantations were established in America, ever-increasing amounts of sugar began to reach Europe. The price of sugar dropped and Europe developed an insatiable sweet tooth. Entrepreneurs met this need by producing huge quantities of sweets: cakes, cookies, chocolate, candy, and sweetened beverages such as cocoa, coffee and tea. The annual sugar intake of the average Englishman rose from near zero in the early seventeenth century to around eighteen pounds in the early nineteenth century. However, growing cane and extracting its sugar was a labour-intensive business. Few people wanted to work long hours in malaria-infested sugar fields under a tropical sun. Contract labourers would have produced a commodity too expensive for mass consumption. Sensitive to market forces, and greedy for profits and economic growth, European plantation owners switched to slaves. From the sixteenth to the nineteenth centuries, about 10 million African slaves were imported to America. About 70 per cent of them worked on the sugar plantations. Labour conditions were abominable. Most slaves lived a short and miserable life, and millions more died during wars waged to capture slaves or during the long voyage from inner Africa to the shores of America. All this so that Europeans could enjoy their sweet tea and candy – and sugar barons could enjoy huge profits. The slave trade was not

Spinach Quiche Preheat oven to 375 degrees F., rack in the middle position   This is my recipe. It can be served as an appetizer if you cut it into thin slices and arrange them on a platter. It can also be served as an entrée.   One 9-inch unbaked pastry shell 1 beaten egg yolk (reserve the white in a small dish) 10-ounce package frozen chopped spinach ½ teaspoon salt ½ teaspoon pepper (freshly ground is best) 3 Tablespoons horseradish sauce 2 ounces shredded Jarlsberg (or good Swiss cheese) 4 eggs 1½ cups Half & Half (or light cream) 1/8 teaspoon salt 1/8 teaspoon cayenne pepper 1/8 teaspoon nutmeg (freshly ground is best)   Beat the egg yolk in a glass with a fork. Brush the inside of the unbaked pastry shell with the yolk. Set the shell aside to dry. Cook and drain the spinach. Squeeze out as much moisture as you can and then blot with a paper towel. In a bowl, combine the spinach with the salt, pepper, and horseradish sauce. Spread it in the bottom of the pastry shell. Sprinkle the top with the grated cheese. Beat the 4 whole eggs with the reserved egg white. Add the Half & Half, salt, and cayenne pepper. Mix well and pour on top of cheese. Sprinkle the top with nutmeg. Bake at 375 degrees F. for 40 minutes, or until a knife inserted one inch from the center comes out clean. Let cool for ten minutes and then cut into wedges and serve. This quiche can be served warm or at room temperature. I’ve even been known to eat it cold, straight out of the refrigerator. It’s perfect for a fancy brunch or a lazy, relaxed breakfast on the weekend. Yield: Serves from 12 to 18 as an appetizer. Serves six as an entrée if they only have one piece.

Again she heard that crackling hiss, and her nose filled with the smell of burning sugar. It was stronger this time, a sweet, dense cloud of perfume. Suddenly, she was back at the Menagerie, a thick hand grasping her wrist, demanding. Inej had gotten good at anticipating when a memory might seize her, bracing for it, but this time she wasn’t prepared. It came at her, more insistent than the wind on the wire, sending her mind sprawling. Though he smelled of vanilla, beneath it, she could smell garlic. She felt the slither of silk all around her as if the bed itself were a living thing. Inej didn’t remember all of them. As the nights at the Menagerie had strung together, she had become better at numbing herself, vanishing so completely that she almost didn’t care what was done to the body she left behind. She learned that the men who came to the house never looked too closely, never asked too many questions. They wanted an illusion, and they were willing to ignore anything to preserve that illusion. Tears, of course, were forbidden. She had cried the first night. Tante Heleen had used the switch on her, then the cane, then choked her until she’d passed out. The next time, Inej’s fear was greater than her sorrow. She learned to smile, to whisper, to arch her back and make the sounds Tante Heleen’s customers required. She still wept, but the tears were never shed. They filled the empty place inside her, a well of sadness where, each night, she sank like a stone. The Menagerie was one of the most expensive pleasure houses in the Barrel, but its customers were no kinder than those who frequented the dollar houses and alley girls. In some ways, Inej came to understand, they were worse. When a man spends that much coin, said the Kaelish girl, Caera, he thinks he’s earned the right to do whatever he wants. There were young men, old men, handsome men, ugly men. There was the man who cried and struck her when he could not perform. The man who wanted her to pretend it was their wedding night and tell him that she loved him. The man with sharp teeth like a kitten who had bitten at her breasts until she’d bled. Tante Heleen added the price of the blood-speckled sheets and the days of work Inej missed to her indenture. But he hadn’t been the worst.

Potato Bake or Party Potatoes Preheat oven to 350 degrees F., rack in the middle position   This is another recipe from Vera Olsen (“Hot Stuff”) who’s engaged to marry Andrew Westcott (“Silver Fox.”)   1/3 cup flour ½ teaspoon baking powder 2 teaspoons salt 1 teaspoon pepper ½ teaspoon garlic powder ½ teaspoon onion powder ½ teaspoon paprika 4 eggs 1 large grated onion ½ cup melted butter (1 stick, ¼ pound) 5 cups frozen hash browns or frozen Potatoes O’Brien 2 cups grated cheese (any kind will do)   Spray a 9-inch by 13-inch cake pan with Pam or other non-stick spray. Mix flour, baking powder, salt, pepper, and seasonings in a large bowl with a fork. Add the eggs and whisk it all up. Stir in the onion, melted butter, grated cheese and potatoes. Dump the mixture into the cake pan, cover it with foil, and bake at 350 degrees F. for one hour. Remove foil, turn the oven up to 400 degrees F., and bake for an additional 15 to 30 minutes, or until the top is crusty and golden brown. If you want to make this into what Vera Olsen calls “Party Potatoes,” take the potatoes out of the oven, let them cool for about ten minutes so that the eggs and cheese hold them together, cut them into serving-size squares, (you can get about 12 from a pan,) transfer the squares to a platter, and top each one with a generous dollop of sour cream and a sprinkling of caviar (or crumbled bacon for those who don’t like caviar.)

Corn Chowder This recipe is from Marjorie Hanks. She used to make it on the stove, but now that Luanne got her a slow cooker, she makes it this way.   ½ cup diced cooked ham (or 6 slices bacon, cooked and crumbled) 2 cups peeled, diced potatoes ½ cup chopped onion 2 ten-ounce packages frozen whole-kernel corn 1 can (16-ounces) cream-style corn 1 Tablespoon brown sugar 1 teaspoon Tabasco sauce 1 teaspoon Season Salt (see Mrs. Knudson’s recipe on backmatter) ½ teaspoon black pepper 1 cup chicken broth   Spray the crock of a 4-quart slow cooker with Pam. Combine all ingredients in the crock-pot and stir well. Cover and cook on LOW for 6 to 7 hours. Yield: Makes 4 hearty servings.

Cream of Cheat Mushroom Soup (This is one of Edna Ferguson’s recipes and she named it herself.)   2 cups chicken broth 8-ounce package sliced mushrooms (fresh, from the grocery store) with 12 perfect slices reserved for garnish 1 can (10 ¾ ounces) condensed Cream of Chicken Soup (undiluted) 2 cans (10 ¾ ounces each) condensed Cream of Mushroom Soup (undiluted) 1 cup heavy cream 8 oz. shredded Gruyere (or any good Swiss cheese, or even Monterey Jack) ½ teaspoon freshly ground black pepper   Combine the chicken broth and the package of mushrooms (remember to reserve those 12 perfect slices for the garnish) in a blender. Zoop them up. Add the can of Cream of Chicken soup to the blender. Zoop it all up. Spray the inside of a 4-quart slow cooker with Pam. Add the contents of the blender to the crock-pot. Add the cans of Cream of Mushroom soup to the crock-pot. Stir. Add the heavy cream, shredded cheese, and ground black pepper. Stir again. Cook on LOW for 4 to 5 hours. Ladle into bowls. Sprinkle with parsley and float several mushroom slices on top as a garnish. Irma York tested this recipe. She couldn’t write down how many cups it makes because her husband, Gus, kept sneaking it out of her slow cooker.

Dilly Onion Rings This is Ellie Kuehn’s recipe. She tried serving it on a sausage pizza out at Bertanelli’s and it was really good!   One large mild or sweet onion (a red onion is nice—more colorful) 1/3 cup white (granulated) sugar 2 teaspoons salt 1 teaspoon fresh baby dill (it’s not as good with dried dill weed) ½ cup white vinegar ¼ cup water   4 large ripe tomatoes as an accompaniment (optional)   Cut the onion in thin slices. Separate the slices into rings and put them in a bowl. Combine the sugar, salt, dill, white vinegar, and water. Pour the liquid over the onion rings. Cover the bowl and refrigerate for at least 5 hours, stirring every hour or so. Serving suggestions: Slice large ripe tomatoes and arrange on a platter. Lift the onion rings out of the brine and sprinkle them on top of the tomato slices. Garnish with fresh, chopped

GOODIE FUDGE 1 cup golden raisins (or any other dried fruit that you prefer, cut in raisin-sized pieces)*** 2 cups miniature marshmallows (I used Kraft Jet-Puffed) 1 cup chopped salted pecans (measure after chopping) ¾ cup powdered (confectioners) sugar (pack it down in the cup when you measure it) ½ cup salted butter (1 stick, 4 ounces, ¼ pound) ½ cup white corn syrup (I used Karo) 12-ounce package semi-sweet chocolate chips (2 cups) 2 teaspoons vanilla extract ***—I’ve used dried cherries, chopped dried apricots, and dried peaches in this fudge. They were all delicious and I think I’ll try dried blueberries next. Lisa makes it with chopped dried pineapple for Herb because he loves pineapple. Prepare your pan. Line a 9-inch by 13-inch cake pan with heavy-duty aluminum foil. Make sure you tuck the foil into the corners and leave a flap all the way around the sides. (The reason you do this is for easy removal once the fudge has set.) Spray the foil with Pam or another nonstick cooking spray. Sprinkle the raisins (or the other cut-up dried fruit you’ve used) over the bottom of the foil-lined cake pan. Sprinkle the miniature marshmallows over the fruit. Sprinkle the chopped pecans over that. Set the pan near the stovetop and get ready to make your fudge. Measure out the powdered sugar and place it in a bowl near the stove. You need it handy because you’re going to add it all at once. Melt the butter together with the corn syrup in a medium-sized saucepan over low heat. Add the chocolate chips and stir constantly until they’re melted and smooth. Remove the saucepan from the heat and add the vanilla. Be careful because it may sputter. Stir in the powdered sugar all at once and continue stirring until the mixture in the pan is smooth. Working quickly, spoon (or just pour if you can) the fudge you’ve made out of the saucepan and into the cake pan. Spread the fudge out as evenly as you can and stick it into the refrigerator to cool. Once the fudge has hardened, pull the foil with the fudge from your still-clean cake pan. Pull the foil down the sides and cut your Goodie Fudge into bite-sized pieces. Store in a cool place. Yield: 48 or more bite-sized pieces, depending on how large your bite is.

Misdemeanor Mushrooms Preheat oven to 325 degrees F., rack in the middle position   This recipe is from Bill Jessup, Charlie Jessup’s cousin and he’s a detective. Charlie says he calls these “Misdemeanor Mushrooms,” because they’re so good they ought to be illegal.   2 pounds pork sausage 3 cloves of finely chopped garlic 2 Tablespoons ground sage 8-ounce package cream cheese 1 Tablespoon parsley 1 ounce Marsala wine (optional) 1 pound medium to large mushrooms Parmesan cheese (to sprinkle)   In a large, non-stick skillet, combine sausage, garlic and sage. Sauté until sausage is browned and garlic is translucent. Drain fat from skillet and add softened, cubed cream cheese and parsley. Simmer for 10 minutes, stir in the wine (if you want to use it,) remove from heat, and cover. Wash mushrooms. Remove stems and set caps aside. Chop the stems very fine and stir into the sausage/ cheese mixture. Brush caps with melted butter and arrange cap-down on a non-stick baking sheet. (Bill says if you shave just a bit from the bottom of the cap to make them flat, they’ll sit on the pan a lot better.) Fill each cap with a heaping mound of warm sausage mixture and sprinkle with Parmesan cheese. Bake in a 325-degree F. oven for 15 minutes. Yield: Serves 15 to 20 people as an appetizer (unless Charlie

Spinach Rollups This recipe is from my friend Susan Zilber. Susan moved away to New York, but I bet she still makes these.   5 to 8 flour tortillas (the large burrito size) 16-ounce package frozen chopped spinach ¼ cup mayonnaise ½ cup softened cream cheese ¼ cup sour cream 1/8 cup dried chopped onion ¼ cup bacon bits 1 Tablespoon Tabasco sauce   Cook the spinach and drain it, squeezing out all the moisture. (Cheesecloth inside a strainer works well for this.) Mix together all ingredients except the tortillas. Spread small amount of spinach mixture out on the face of a tortilla. Roll it up and place it in a plastic freezer bag. Continue spreading and rolling tortillas until the spinach mixture is gone. Fold the plastic bag over when all the rollups are inside to make sure they stay tightly rolled. Refrigerate for at least 4 hours. (Overnight is best.) Slice with a sharp knife, arrange on a platter, and serve as appetizers. Susan says to tell you that once she started to make these and found that she was out of sour cream. She used all cream cheese instead, and they were delicious. Hannah’s Addition to Susan’s Rollups 5 to 8 flour tortillas (the large burrito size) 6 ounces chopped smoked salmon (or lox) 1 cup (8 ounces) softened cream cheese ¼ cup dried chopped onions 1 teaspoon freshly ground black pepper 1 teaspoon dill weed (of course fresh is best)   Mix all the ingredients except the tortillas together in a bowl. Spread small amount of the salmon mixture out on the face of a tortilla. Roll it up and place it in a plastic freezer bag. Continue spreading and rolling tortillas until the salmon mixture is gone. Fold the plastic bag over when all the rollups are inside to make sure they stay tightly rolled. Refrigerate for at least 4 hours. (Overnight is best.) Slice with a sharp knife, arrange on a platter, and serve as appetizers. I made Susan’s Spinach Rollups too, and after I cut them the next day, I arranged both kinds on the platter in contrasting rings. It looked gorgeous.

Cream of Cheat Mushroom Soup (This is one of Edna Ferguson’s recipes and she named it herself.)   2 cups chicken broth 8-ounce package sliced mushrooms (fresh, from the grocery store) with 12 perfect slices reserved for garnish 1 can (10 ¾ ounces) condensed Cream of Chicken Soup (undiluted) 2 cans (10 ¾ ounces each) condensed Cream of Mushroom Soup (undiluted) 1 cup heavy cream 8 oz. shredded Gruyere (or any good Swiss cheese, or even Monterey Jack) ½ teaspoon freshly ground black pepper   Combine the chicken broth and the package of mushrooms (remember to reserve those 12 perfect slices for the garnish) in a blender. Zoop them up. Add the can of Cream of Chicken soup to the blender. Zoop it all up. Spray the inside of a 4-quart slow cooker with Pam. Add the contents of the blender to the crock-pot. Add the cans of Cream of Mushroom soup to the crock-pot. Stir. Add the heavy cream, shredded cheese, and ground black pepper. Stir again. Cook on LOW for 4 to 5 hours. Ladle into bowls. Sprinkle with parsley and float

Cheesy Spicy Corn Muffins This recipe is from Danielle Watson. She argued that it really isn’t a recipe since it’s not made from scratch, but we told her that didn’t matter.   1 package corn muffin mix, enough to make 12 muffins 4-ounce can well-drained diced green chilies (Danielle uses Ortega brand) ½ cup finely shredded sharp cheddar cheese (or Monterey Jack)   Preheat oven according to the directions on the corn muffin package. Prepare the corn muffin mix according to package directions. Add the green chilies and the shredded cheese, and stir well. Line muffin pans with a double layer of cupcake papers and spray the inside with Pam. Spoon the batter into the cupcake papers. Bake according to corn muffin package directions. Danielle says to tell you that if you have visiting relatives who don’t like any spice at all, you can substitute a half can of well-drained whole-kernel corn for the peppers. Yield: Whatever it says on the package and a little more.

This dark-brown viscous liquid, a by-product in the processing of sugar cane, played a major role in some of the biggest events in American history: in the colonial discontent that led directly to the Revolution; in the introduction of slavery to the New World and, thus, the Civil War; in the growth of rum and liquor distilleries throughout the United States, and the resulting Prohibition movement; and in ensuring the superiority of Allied firepower that would eventually lead to victory in the First World War. It all started in Boston and New England.

Sugar: It is common and accurate to say that refined sugar and sweeteners like high-fructose corn syrup lead to weight gain and are detrimental to our health. In response, the health food market has developed many different ways to imitate the effects of refined sugars through substances like evaporated cane juice and brown rice syrup. Our bodies don’t need sources of sugar that have gone through any of these types of processing, and the difficulty digesting such substances leads to weight gain and health problems.

The priest motioned for the congrecation to sit, then welcomed everyone in the name of the Father, Son and Holy Spirit. He wasn't so much thin as soft, with wisps of dull brown hair and oversize glasses that made him look gooberish. As he shook holy water over a bundle of cane stalks leaning against the wall, Charley wondered if his blessing would be powerful enough, because from where she sat, it looked like he'd have trouble asking for extra mayo on his sandwich.

Books by Joanne Fluke CHOCOLATE CHIP COOKIE MURDER STRAWBERRY SHORTCAKE MURDER BLUEBERRY MUFFIN MURDER LEMON MERINGUE PIE MURDER FUDGE CUPCAKE MURDER SUGAR COOKIE MURDER PEACH COBBLER MURDER CHERRY CHEESECAKE MURDER KEY LIME PIE MURDER CANDY CANE MURDER CARROT CAKE MURDER CREAM PUFF MURDER PLUM PUDDING MURDER APPLE TURNOVER MURDER DEVIL’S FOOD CAKE MURDER GINGERBREAD COOKIE MURDER JOANNE FLUKE’S LAKE EDEN COOKBOOK CINNAMON ROLL MURDER RED VELVET CUPCAKE MURDER Published by Kensington Publishing Corporation

Producers process heroin and sugar the same way. Workers extract opium from the poppy plant, and then process the opium into heroin and refine it into morphine. With sugar, juice is extracted from the cane or beet, refined into molasses, and then into brown sugar, and then into white crystals (C12H22O). Both sugar and heroin are biologically unfamiliar to the body, which cannot naturally metabolize them.300

The Quiche Lorraine Pie Shell: You can mix up your favorite piecrust recipe and line a 10-inch pie plate. Or…you can buy frozen shells at the grocery store. (If you decide to go the grocery store frozen pie shell route, buy 9-inch deep-dish pie shells.)   Hannah’s 1stNote: There’s no need to feel guilty if you choose to use the frozen pie shells. They’re good and it’s a real time saver. I happen to know that Edna Ferguson, the head cook at Jordan High, has been known to remove frozen pie shells from their telltale disposable pans and put them in her own pie tins to bake! (Sorry Edna—I just had to tell them.) Stack your pie shells in the refrigerator, or leave them in the freezer until two hours before you’re ready to use them.   Prepare your piecrust by separating one egg. Throw away the white and whip up the yolk with a fork. Brush the bottom and inside of your piecrust. Prick it all over with a fork and bake it in a 350 F. degree oven for 5 minutes. Take it out and let it cool on a wire rack or a cold stovetop while you mix up the custard. If “bubbles” have formed in the crust, immediately prick them with a fork to let out the steam. The Quiche Lorraine Custard: 5 eggs 1½ cups heavy whipping cream *** Hannah’s 2ndNote: You can do this by hand with a whisk, or use an electric mixer, your choice.   Combine the eggs with the cream and whisk them (or beat them with an electric mixer) until they’re a uniform color. When they’re thoroughly mixed, pour them into a pitcher and set it in the refrigerator until you’re ready to assemble the rest of your quiche. You may notice that you’re not adding any salt, pepper, or other seasoning at this point. You’ll do that when you assemble the quiche.   Hannah’s 3rdNote: You can mix up the custard ahead of time and store it in the refrigerator for up to 24 hours. When you’re ready to assemble your quiches, all you have to do is whisk it smooth and pour it out from the pitcher. The Quiche Lorraine Filling: 2 cups grated Gruyere cheese (approximately 7 ounces)*** 1 cup diced, well-cooked and drained bacon ½ teaspoon salt ½ teaspoon freshly ground black pepper ¼ teaspoon ground cayenne pepper (optional—use if you like it a bit spicy) ¼ teaspoon ground nutmeg (freshly grated is best, of course)   Sprinkle the grated cheese in the bottom of your cooled pie shell.   Spread the cup of diced bacon on top of the cheese.   Sprinkle on the salt, and grind the pepper over the top of the bacon.   Sprinkle on the cayenne pepper (if you decided to use it).   Grate the nutmeg over the top. Put a drip pan under your pie plate. (I line a jellyroll pan with foil and use that.) This will catch any spills that might occur when you fill your quiche with the custard mixture.   Take your custard mixture out of the refrigerator and give it a good whisk. Then pour it over the top of your Quiche Lorraine, filling it about half way.   Open your oven, pull out the rack, and set your pie plate and drip pan on it. Pour in more custard mixture, stopping a quarter-inch short of the rim. Carefully push in the rack, and shut the oven door.   Bake your Quiche Lorraine at 350 degrees F., for 60 minutes, or until the top is nicely browned and a knife inserted one-inch from the center comes out clean.   Let your quiche cool for 15 to 30 minutes on a cold stovetop or a wire rack, and then cut and serve to rave reviews.   This quiche is good warm, but it’s also good at room temperature. (I’ve even eaten it straight out of the refrigerator for breakfast!)

the tin-plate mask designed to prevent the slaves eating the sugar-cane,

Josh and his wife, Jacq, launched Bahen & Co. in 2011. Bahen handcrafts every bar of chocolate, using just two ingredients: cacao beans and cane sugar. The beans are sourced from a handful of farmers whom Josh has looked in the eye. The beans are ground

Added sugars: Agave, agave nectar, barley malt, barley malt syrup, beet sugar, brown rice syrup, brown sugar, cane crystals, cane juice, cane sugar, caramel, coconut sugar, corn sweetener, corn syrup, corn syrup solids, crystalline fructose, date sugar, dehydrated cane juice, demerara sugar, dextrin, dextrose, diastatic malt, evaporated cane juice, fructose, fruit juice, fruit juice concentrate, galactose, glucose, glucose solids, golden syrup, high-fructose corn syrup, honey, invert sugar, inulin, jaggery, lactose, malt syrup, maltodextrin, maltose, maple syrup, molasses, monk fruit (luo han guo), muscovado sugar, palm sugar, panela, panocha, rapadura, raw cane sugar, raw sugar, refined sugar, rice bran syrup, rice syrup, saccharose, sorghum syrup, sucanat, sucrose, syrup, treacle, turbinado sugar, yacon syrup. (For a discussion of Paleo Approach–friendly treats, see here.)

The excess of calories over body building minerals is exceedingly high in sweets of various kinds regardless of their special branding and the methods of manufacture and storage. There is very little of the body building minerals in maple syrup, cane syrup from sugar or honey. They can all defeat an otherwise efficient dietary. The problem is not so simple as merely cutting down or eliminating sugars and white flour though this is exceedingly important. It is also necessary that adequate mineral and vitamin carrying foods be made available. It is also necessary to realize that many of our important foods for providing vitamins are very low in body building material. For example, one

I stared at a tree against dusk Till it was a girl Standing beside a country road Shucking cane with her teeth. She looked up & smiled & waved. Lost in what hurts, In what tasted good, could she Ever learn there's no love In sugar?

The 5th Marine Division had suffered such severs casualties, they were able to bring our entire Division back to Hawaii in only 5 or 6 ships. We docked in Hilo and boarded a single train normally used to haul sugar cane to mill. These were open flat cars, the weather was beautiful, the scenery fantastic. As our train gets underway the Marines break out their Jap flags captured on Iwo Jima. There were hundreds of Jap flags flying from on end of the train to the other. This was a beautiful sight. The victors had returned home. I've never felt so proud to be a part of anything like this before in my life. There were no spectators, no one watching us, no crowd, no cheering, no band, only the remainder of a proud 5th Marine Division returning home. For some reason I preferred it this way, no one could understand our feelings at this time.

Firewater Sometimes I think how alcohol’s a marvelous solvent, can remove red people from a continent, turn bronze to guilt. What was DuPont’s old motto—Better things for better living through chemistry? You take potatoes from Peru, barley from Palestine, maize from Mexico, sugar cane from

In the northeastern Brazilian state of Pernambuco, for example, a group of fishing families had lived since 1914 on islands in the Sirinhaém River estuary. In 1998 the Usina Trapiche sugar refinery petitioned the state to take over the land. The islanders say that the refinery then followed up its petition by destroying their homes and small farms, threatening further violence to those who did not leave. When the fishing families rebuilt their homes, they were burned down. Coca-Cola and PepsiCo use Usina Trapiche sugar in their products, but until Oxfam’s campaign they denied responsibility for the conduct of their suppliers. Oxfam asked all of the Big 10 food brands to show ethical leadership by requiring that their suppliers obtain the free, prior, and informed consent of indigenous and local communities before acquiring land. Nestlé was the first to support this principle fully. Then Coca-Cola declared a policy of zero tolerance for landgrabbing by its suppliers and bottlers and committed to disclosing its suppliers of sugar cane, soy, and palm oil, to conducting social, environmental, and human rights assessments, and to engaging with Usina Trapiche regarding the conflict with the people of the Sirinhaém River estuary. In 2014 PepsiCo also accepted the principle of responsibility for its suppliers. Associated British Foods, the largest sugar producer in Africa and another Big 10 food corporation, is now also committed to the same principle.12 The gains from these policy commitments are more difficult to quantify than in the example of Ghana’s oil revenues, but in the long run they too may be very substantial.

Since 1985 our [American's] consumption of all added sugars- cane, beet, HFCS, glucose, honey, maple syrup, whatever- has climbed from 128 pounds to 159 pounds per person.

avoid refined carbohydrates: white sugar, honey, high-fructose corn syrup, cookies, cakes, pastries, white bread, crackers, potato chips, french fries, commercial waffles, candy, donuts, and many dry breakfast cereals (juice-sweetened cereals listing whole grains as a primary ingredient are okay, but those with added sugar, evaporated cane juice, or honey are likely to raise your levels of tumor-fueling blood sugar and insulin). Instead, emphasize whole grains such as those above, as well as complex carbs such as vegetables, legumes, beans, and fresh fruit. If you crave something sweet, try dried fruit, rice syrup, barley malt, agave, kiwi sweetener, stevia, FruitSource, or maple syrup.

Shervin Pishevar’s other star investment, Uber, was embroiled in its own case about whether it was as humble and powerless as it claimed. A group of drivers had sued Uber, as well as its rival Lyft, in federal court, seeking to be treated as employees under California’s labor laws. Their case was weakened by the fact that they had signed agreements to be contractors not subject to those laws. They had accepted the terms and conditions that cast each driver as an entrepreneur—a free agent choosing her hours, needing none of the regulatory infrastructure that others depended on. They had bought into one of the reigning fantasies of MarketWorld: that people were their own miniature corporations. Then some of the drivers realized that in fact they were simply working people who wanted the same protections that so many others did from power, exploitation, and the vicissitudes of circumstance. Because the drivers had signed that agreement, they had blocked the easy path to being employees. But under the law, if they could prove that a company had pervasive, ongoing power over them as they did their work, they could still qualify as employees. To be a contractor is to give up certain protections and benefits in exchange for independence, and thus that independence must be genuine. The case inspired the judges in the two cases, Edward Chen and Vince Chhabria, to grapple thoughtfully with the question of where power lurks in a new networked age. It was no surprise that Uber and Lyft took the rebel position. Like Airbnb, Uber and Lyft claimed not to be powerful. Uber argued that it was just a technology firm facilitating links between passengers and drivers, not a car service. The drivers who had signed contracts were robust agents of their own destiny. Judge Chen derided this argument. “Uber is no more a ‘technology company,’ ” he wrote, “than Yellow Cab is a ‘technology company’ because it uses CB radios to dispatch taxi cabs, John Deere is a ‘technology company’ because it uses computers and robots to manufacture lawn mowers, or Domino Sugar is a ‘technology company’ because it uses modern irrigation techniques to grow its sugar cane.” Judge Chhabria similarly cited and tore down Lyft’s claim to be “an uninterested bystander of sorts, merely furnishing a platform that allows drivers and riders to connect.” He wrote: Lyft concerns itself with far more than simply connecting random users of its platform. It markets itself to customers as an on-demand ride service, and it actively seeks out those customers. It gives drivers detailed instructions about how to conduct themselves. Notably, Lyft’s own drivers’ guide and FAQs state that drivers are “driving for Lyft.” Therefore, the argument that Lyft is merely a platform, and that drivers perform no service for Lyft, is not a serious one.

White Chocolate Peppermint Cupcakes Don’t be a hater like Callie! While chocolate white may  not be technically chocolate, it’s still yummy. Makes 28 cupcakes Ingredients For the peppermint cupcakes: - 3 cups cake flour - 1 ¾ cups sugar - 1 tablespoon baking powder - 1 teaspoon salt - 1 cup unsalted butter at room temperature cut into small cubes - 5 egg whites - 1 ¼ cup milk at room temperature - 1 tablespoon peppermint extract - 12 crushed candy canes For the White Chocolate Swirled Buttercream: - 1 cup unsalted butter at room temperature - 1 cup vegetable shortening - 8 cups confectioners’ sugar - 2 tablespoons vanilla extract - ¼ cup milk - 4.4 ounces (125 grams) good quality white chocolate - Red gel paste food color For the white chocolate ganache & decoration: - 6 ounces (170 grams) white chocolate - 2 ounces (57 grams) heavy cream - 28 soft peppermint candy balls Instructions Make the cupcakes Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius) and line muffin tin with cupcake liners. Combine milk and peppermint extract. Set aside. Combine cake flour, sugar, baking powder, and salt in a bowl and mix on low for 2-3 minutes. Add butter a few cubes at a time and mix on low until mixture resembles coarse sand. Add egg whites and beat on medium until combined. Gradually add milk mixture and beat for 1-2 minutes until batter is smooth. Fold in crushed candy canes. Fill cupcake liners ¾ full. Bake for 16-18 minutes, or until toothpick inserted comes out with a few crumbs. Allow cupcakes to cool in the pan for 5 minutes, then remove to wire racks to finish cooling. Make the White Chocolate Buttercream Cream butter, vegetable shortening, and vanilla in bowl and mix on medium speed for 2 minutes until smooth. Reduce mixer speed to low and slowly add confectioners’ sugar 1 cup at a time while mixer is running. Once all the sugar is incorporated, add the milk and mix for 30 seconds. Melt white chocolate in microwave in 30-second intervals, stirring after each turn until melted. Incorporate melted chocolate into buttercream and mix until fluffy. Reserve ¼ cup buttercream and add a small amount of red color get to tint. Prepare a small piping bag with the red buttercream and snip the tip off. Prepare a large piping bag fitted with a large round tip. Streak the inside of the large piping bag with six stripes of red buttercream. Fill the rest of the bag with the White Chocolate Buttercream. Squeeze a swirled dollop of buttercream on top of each cupcake. Place cupcakes in the refrigerator to chill while preparing the ganache. Make the White Chocolate Ganache and Assemble Combine cream and white chocolate in bowl and heat on 30-second intervals, stirring after each turn, for about 1 minute. Stir until chocolate melts, allow to cool and thicken slightly for five minutes. Transfer to a squeeze bottle and drizzle ganache on top of buttercream. Garnish each cupcake with a peppermint candy.

Christopher Columbus was very familiar with the Atlantic islands and the sugar industry that thrived on them. As an agent for an Italian firm in Genoa, Columbus visited Madeira to purchase sugar in 1478. His first wife’s father was the governor of Porto Santo. After Columbus’s wife died, he married again, this time to a woman whose family owned a sugar estate on Madeira. When Columbus returned to Spain after his first voyage to the Caribbean, he was convinced that sugar cane would grow on the islands he had explored. On

Take me to this land of sweet sugar cane and Mount Gay Rum, Take me to BARBADOS

I went to the butcher and the farm stands yesterday. I brined my chicken for four hours, set the alarm, and then did a buttermilk soak for another four. The chicken will be spectacular. I drove out to this liquor store off I-35 that I know sells the real Cokes- in beautiful glass bottles from Mexico. Purists believe Mexican Coke is far better because they use refined cane sugar, not high-fructose corn syrup. I am one of these purists. I also purchase Coke in a can and the regular American Coke, which is in one of those beautiful light green glass bottles that's Americana personified.

When a lump of cane sugar from the West Indies enlivened the Briton’s favorite brew, the teacup transformed into something different altogether: a bringer of quick calories; a clarifier of thought; a mood lightener; an appetite suppressant; a pleasant mingling of bitter and sweet; and a small ritual of friendship, hospitality, and cultural pretense that anybody with a few pence could enact in their homes. Tea with sugar was the soft drug that brought a moment of peace and a resolve to keep laboring.

Another had more kinds of flour than the whole baking aisle at the Walmart back home- she saw all-purpose flour, cake flour, bread flour, pastry flour, doppio zero flour, and something darker, probably buckwheat. Rosie wished she could run over and open the tubs, and rub the flour between her fingers. She'd never seen or felt doppio zero in real life, but knew it was supposed to be the secret to tender pasta. Next to the flour was something she wanted to explore even more- sugar. Granulated sugar, caster sugar, confectioners' sugar, pearl sugar, cane sugar, demerara, turbinado, muscovado, light and dark brown- Rosie's mind boggled at the possibilities of all the different things she could make with these sugars, how each choice would fundamentally alter the nature of whatever she baked: change the crumb structure, the color, the texture, everything.

Mom had planted both wheat seeds and sugar cane, taking care to put them in nice, even rows, and stood back to admire her work, dusting off her hands. “It looks pretty good to me!” With that task finished, Mom went into one of the empty houses, to see if she could find anything else to plant. She was disappointed, though. The house was barren- hardly anything in it at all.  She went through each house and discovered that every single one was pretty much stripped bare. No belongings, no decorations, no furniture. Ethan had been wrong about how much stuff there was in the town. Elijah was going to have to stop burning things for warmth!  Mom had been searching through houses for a while with no luck, so she decided to check on the garden. A smile spread across her face when saw the wheat had already grown in! She could get used to ultra-fast-growing plants. With a skip in her step, she went to find the villagers. The double-E’s were outside their house examining their broken front door. It hung off its hinges, and an entire piece the size of a dog was just missing. Elijah threw his arms in the air. “I don't know how to fix a door!” “Me either,” Ethan said while he scratched his head, “but we have to figure it out. If we don't have doors, the zombies will just come right in and eat us.”  “I can help,” Mom said. The mayors jumped, startled.  “Don’t sneak up on us like that!” Elijah said.

I was literally dazed by the volt of vehemence that a thin sugar cane stick like body can throw out. “I understand, but

Physical action [paudgalik kriya] will give only worldly fruits; it will not go in vain. If you plant sugar cane, you will eat sweet food and if you plant bitter gourd, you will eat bitter food. Plant whichever taste appeals to you and if you want liberation [Moksha], then don’t plant anything. Stop sowing seeds altogether.

The average American eats 150 pounds of sugars (total caloric sweeteners) annually. In 2000, 66 pounds of beet and cane sugar and 87 pounds of corn sweeteners were consumed by Americans.14, 15 That’s a lot of sugar. To get a sense of just how that stacks up, consider that before the Industrial Revolution, humans consumed about 20 teaspoons of sugar per person per year; in Paleolithic times, that amount was as little as 2 teaspoons.

One would expect to find a comparatively high proportion of carbon 13 [the carbon from corn] in the flesh of people whose staple food of choice is corn - Mexicans, most famously. Americans eat much more wheat than corn - 114 pounds of wheat flour per person per year, compared to 11 pounds of corn flour. The Europeans who colonized America regarded themselves as wheat people, in contrast to the native corn people they encountered; wheat in the West has always been considered the most refined, or civilized, grain. If asked to choose, most of us would probably still consider ourselves wheat people, though by now the whole idea of identifying with a plant at all strikes us as a little old-fashioned. Beef people sounds more like it, though nowadays chicken people, which sounds not nearly so good, is probably closer to the truth of the matter. But carbon 13 doesn't lie, and researchers who compared the carbon isotopes in the flesh or hair of Americans to those in the same tissues of Mexicans report that it is now we in the North who are the true people of corn. 'When you look at the isotope ratios,' Todd Dawson, a Berkeley biologist who's done this sort of research, told me, 'we North Americans look like corn chips with legs.' Compared to us, Mexicans today consume a far more varied carbon diet: the animals they eat still eat grass (until recently, Mexicans regarded feeding corn to livestock as a sacrilege); much of their protein comes from legumes; and they still sweeten their beverages with cane sugar. So that's us: processed corn, walking.

From the Bridge” Celebrating “La Navidad Cubana” Before the fall of Batista, Cuba was considered to be a staunch Catholic Nation. As in other Christian countries, Christmas was considered a religious holiday. In 1962, a few years after the revolution, Cuba became an atheist country by government decree. Then In 1969, Fidel Castro thinking that Christmas was interfering with the production of sugar cane, totally removed the holiday from the official calendar. Of course Christmas was still celebrated by Cubans in exile, many of whom live in South Florida and Union City, NJ. However it was still was celebrated clandestinely in a subdued way on the island. It was said, if it is to believed, that part of the reason for this was due to the fact that Christmas trees do not grow in Cuba. Now that Christianity and Christmas have both been reestablished by the government, primarily due to the Pope’s visits to Cuba, Christmas as a holiday has been reinstated. Many Christmas traditions have been lost over the past five decades and are still not observed in Cuba, although the Cuban Christmas feast is highlighted by a festive “Pig Roast,” called the “Cena de Navidad” or Christmas dinner. Where possible, the dinner includes Roast Pork done on a spit, beans, plantains, rice and “mojo” which is a type of marinade with onions, garlic, and sour orange. Being a special event, some Cubans delight in serving the roasted pork, in fancier ways than others. Desserts like sweet potatos, “turrones” or nougats, “buñuelos” or fritters, as well as readily available tropical fruits and nuts hazelnuts, guava and coconuts, are very common at most Christmas dinners. Beverages such as the “Mojito” a drink made of rum, sugar cane juice, lime, carbonated water and mint, is the main alcoholic drink for the evening, although traditionally the Christmas dinner should be concluded by drinking wine. This grand Christmas dinner is considered a special annual occasion, for families and friends to join together. Following this glorious meal, many Cubans will attend Misa de Gallo or mass of the rooster, which is held in most Catholic churches at midnight. The real reason for Christmas in Cuba, as elsewhere, is to celebrate the birth of Christ. Churches and some Cuban families once again, display manger scenes. Traditionally, children receive presents from the Three Wise Men and not from Santa Claus or the parents. Epiphany or “Three King’s Day,” falls on January 6th. Christmas in Cuba has become more festive but is not yet the same as it used to be. Although Christmas day is again considered a legal holiday in Cuba, children still have to attend school on this holiday and stores, restaurants and markets stay open for regular business. Christmas trees and decorations are usually only displayed at upscale hotels and resorts.

He stood in front of Judge, their chest only inches apart. He could smell Judge’s sweet breath from that fucking sugar cane stick, but he held his breath and said his piece. “I’m not here to slow you down. I just want to get this asshole back in prison where he belongs. I’m not concerned about your ethics, your routine, your schedule, your pace, or your goddamn feelings. I’ll do my job and get the fuck out of your way. You’ll never see me again… if I’m lucky.” Michaels yanked his coat of the back of the chair. “I’m gonna step outside.” Judge was staring, his mouth tight. Michaels turned and made a sharp whistle. The dog’s ears pointed up higher turning in his direction. Michaels voice was deep and commanding when he spoke to it. “Come. Go outside with me, big boy.” With his hand lowered, fingertips curved under, Michaels waited while the large Dane sniffed his hand, familiarizing himself with his scent. When he was satisfied that Michaels wasn’t a threat, he happily followed him outside. That oughta show him. He’d walked off with the asshole’s dog. He

you feel like a field of sugar canes after the harvest—burnt out, all cutting edges with no sweetness left inside.

Then she remembered. The apple. Reaching over to her bag on the passenger seat with her right hand, left hand on the wheel, Grace grasped the apple like a baseball and brought it to her face. Again, she held it under her nose and took in its scent. Wow. Even with the wind blowing around her, the fragrance was full and lush and sweet- though not overtly, like so many of today's commercially bred grocery store apples, but deep, dark, sugared, as the night in a Caribbean cane field.

Chocolate Peppermint Cupcakes Yield: 12 cupcakes From the cozy mystery novel Peppermint Peril by Molly Maple “I love the look of the crushed candy canes sprinkled on the top of the peppermint frosting. The hot cocoa cupcakes add a dash of happiness to the kitchen as every surface is taken over by baked goods.” -Peppermint Peril Ingredients for the Cupcake: ¾ cups all-purpose flour ½ cup unsweetened cocoa powder 1 tsp baking powder ½ tsp baking soda ½ tsp salt 1/3 cup vegetable oil ½ cup granulated sugar 2 large eggs, room temperature 2 tsp pure vanilla extract ½ cup plain yogurt or vanilla yogurt, room temperature Instructions for the Cupcake: Preheat the oven to 350°F and line a cupcake pan with cupcake liners. In a medium bowl, sift together ¾ cups flour, 1 tsp baking powder, ½ tsp baking soda, and ½ tsp salt. Set flour mix aside. In a large bowl, use a mixer to beat the vegetable oil and sugar on medium speed for three minutes. Beat until shiny, scraping down the sides of the bowl as needed. Add eggs one at a time while the mixer runs on low speed. Add 2 tsp pure vanilla extract. Mix until smooth. With the mixer on low speed, add the flour mixture in thirds, alternating with the yogurt. Mix to incorporate with each addition, scraping down the sides of the bowl as needed. Beat until just combined. Batter should look a bit thin. Divide the batter into your 12-count lined cupcake pan, filling each one 2/3 the way full. Bake for 20-24 minutes at 350°F, or until a toothpick inserted in the center comes out clean. Let them cool in the pan for 10 minutes, then transfer to a cooling rack. Cool to room temperature before frosting. Ingredients for the Frosting: 2 sticks unsalted butter, softened 4 cups powdered sugar 2 tsp peppermint extract ¾ cup crushed candy cane pieces Instructions for the Frosting: Place 2 sticks unsalted butter into a stand mixer and beat until well combined. Slowly add powdered sugar one cup at a time, alternating with peppermint extract until combined but not overmixed. Mix in ¼ cup candy cane pieces. Beat until fluffy. After frosting the cooled cupcakes, top with the remaining crushed candy cane pieces.

Sometimes brands make a stand more quietly. Deep inside one of the world’s most famous factories, located in the tiny town of Billund, Denmark, more than a hundred engineers and scientists are collaborating to redesign a product that has worked perfectly for more than eighty years. The LEGO Sustainable Materials Centre, a well-funded group within LEGO, is dedicated to finding more sustainable materials within the next decade to make the company’s iconic bricks. In 2018 the group launched its first innovation, making flexible pieces such as leaves and palm trees from a plant-based plastic sourced from sugar cane. This sense of commitment to the environment is deeply felt at LEGO. Its efforts may inspire more such initiatives across the toy industry, especially if consumers take note of LEGO’s efforts and demand similar forward-looking commitments from other companies as well.

Every acre of maize or sugar cane requires tractor fuel, fertilisers, pesticides, truck fuel and distillation fuel – all of which are fuel. So the question is: how much fuel does it take to grow fuel? Answer: about the same amount. The US Department of Agriculture estimated in 2002 that each unit of energy put into growing maize ethanol produces 1.34 units of output, but only by counting the energy of dried distillers’ grain, a by-product of the production process that can go into cattle feed.

No, that's my Christian name. Why? Don't you know sugar is brown first? White folks couldn't stand the fact that something so sweet shared the same color as the people who cut the cane, slopped the hogs and picked the cotton. So they bleached it to resemble them, and now they done gone and fooled everybody, You included," Sugar said with a laugh.

If our people had not gone to war without counting the cost, they were, nevertheless, involved in it without means of providing for its necessities. It has been heretofore stated that we had no powder-mills. It would be needless to say that the new-born Government had no depots of powder, but it may be well to add that, beyond the small supply required for sporting purposes, our local traders had no stock on hand. Having no manufacturing industries which required saltpeter, very little of that was purchasable in our markets. The same would have been the case in regard to sulphur, but for the fact that it had been recently employed in the clarification of sugar-cane juice, and thus a considerable amount of it was found in New Orleans.

Son’s mouth went dry and he watched Valerian chewing a piece of ham, his head-of-a-coin profile content, approving even of the flavor in his mouth although he had been able to dismiss with a flutter of the fingers the people whose sugar and cocoa had allowed him to grow old in regal comfort; although he had taken the sugar and cocoa and paid for it as thought it had no value, as though the cutting of cane and picking of beans was child’s play and had no value; but he turned it into candy, the invention of which really was child’s play, and sold it to other children and made a fortune in order to move near, but not in the midst of, the jungle where the sugar came from and build a palace with more of their labor and then hire them to do more of the work he was not capable of and pay them again according to some scale of value that would outrage Satan himself and when those people wanted a little of what he wanted, some apples for their Christmas, and took some, he dismissed them with a flutter of the fingers because they were thieves, and nobody knew thieves and thievery better than he did and he probably thought he was a law-abiding man, they all did, and they all always did, because they had not the dignity of wild animals who did not eat where they defecated but they could defecate over a whole people and come there to live and defecate some more by tearing up the land and that is why they loved property so, because they had killed it soiled it defecated on it and they loved more than anything the places where they shit

Making tea is a lesson in life,' she said. 'You think that you;ve made the tea just because you've put the kettle on the pot and dumped tea leaves into it. But take a deeper look at what's going on. Actually, someone has grown the tea leaves, someone else has pruned them, some poor fellow put them into packages. Someone has milked a cow and another has pressed sugar cane to give you sugar. And it is thanks to the fire that you can boil your water. So what you have done is a small speck in the scheme of tea-making. Never feel undue pride, for there is much more unseen energy contributing to your so called achievement.