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#cold cases fo CA
undergroundmysteries · 9 months
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Sacramento & San Francisco Transient Missing Since 1987 — The Story of James Lawrence Simmons
James Lawrence Simmons is a transient man who vanished on November 11, 1987 in California when he was 31 years old. Have you seen him?
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veryangryhedgehog · 5 years
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“Lion Heart” an Ede Valley story by Hedgehog.
Sonia’s head ached. It had been doing that a lot lately. But ever since the escape from St. Adelaide’s three days ago, it had been a non-stop, nearly incessant throbbing. She’d tried ibuprofen, maybe more than she should have as she got more desperate, but even four pills at once had done nothing.
Maybe it was her lack of sleep. The past two nights had been spent on Aurum the dragon librarian’s couch, amidst her hoard of ancient artifacts. The couch itself was lumpy and simply not designed to accommodate a sleeping human being. Being surrounded by ancient tomes of dark power, blood-rusted weapons of cursed aspect, and other items of various historical and occult significance certainly didn’t help either. But worst of all had been the dreams.
They had become even more vivid since the headaches began. Some were the same as usual: the city beneath the waves, the singing. But some were of a wholly different nature. She would dream that she was trapped somewhere cold and dark, where there was nothing and no one there. She would scream and scream, but no one would hear her.
Sonia would wake up in a cold sweat, sometimes even sit all the way up in bed—er, couch.
The others noticed her deteriorating condition quickly. The witch Cindy, her brother who had not been allowed inside, and two other men who she didn’t know, one with very pale skin and one who always seemed to be smiling, had come in every day to meet with Aurum and her small assistant Servus. They attempted to include her, as she was the only one among them who really knew the school and its layout.
But for the most part she was in too much pain to be any help. And she kept seeing things out of the corner of her eye. Sonia didn’t know what was happening to her, and it scared her.
Then, on the third night, it must have been worse than before, though when she woke up, she couldn’t even remember what her dreams had been. All she was left with was an utter feeling of loss and hopelessness and the tears streaming down her face. She must also have been making a lot of noise, because she wasn’t the one who had woken her up.
Servus, the small, expressionless boy, was shaking her. He didn’t say anything, he hadn’t uttered one word since she’d gotten here, but he almost looked concerned.
“Oh, I am sorry,” Sonia apologized, wiping away the tear tracks on her cheeks. “Did I disturb you?”
He just stared at her, as if pondering something. Then, in one small, awkward movement, he turned, and gestured to her.
“Do you… do you want me to follow you?” she asked.
Pausing, he turned back, waiting. Sonia stood, and after hesitating slightly at the sight of all the various sharp and/or dangerous things surrounding her, staring at her through their glass cases, she followed him.
The whole library seemed to be circular; the collection-cum-hoard spiraled downwards into the earth, and Sonia wondered if it ever actually ended. Just how deep could a thirst for knowledge be to have so many artifacts, books. The history of the world seemed to be contained here. Scrolls of papyrus were displayed next to Japanese tapestries. A roman gladius shared a case with an old Winchester. On and on it went, down down down into the earth.
She followed Servus until the walls ceased to be walls anymore, but raw stone. Finally, after what seemed like hours, Servus stopped. Not just stopped, froze. Like a statue.
Sonia followed his gaze, and her eyes fell upon a sword, encased in a slab of stone. Though the sword itself was only mildly impressive, with a few designs carved into its hilt, the reverence with which a spotlight had been placed upon it made it seem more so. What was even stranger was the huge, round chunk of stone around it, as if it had been carved from the floor of some cave and moved here.
She felt herself drawn to it, like some sort of magnet. Servus watched Sonia as she approached the sword, fascinated. “What is this?” she asked him, but of course, he didn’t respond.
Quite without conscious effort, Sonia found her feet moving her towards the sword. She scrambled up and over the rock, hovered there for a second, then put her hand on the sword’s hilt.
And nothing happened. The hilt was cold to the touch, but nothing more. She wasn’t sure why she had thought something would happen at all. Sonia sighed, made to turn, and screamed.
There, in the corner of the room, watching her, was a woman, glowing blue around the edges. Not just a woman, the woman, the one who had appeared to her several times now.
She didn’t react to Sonia’s scream, just glanced up at the sword with a hopeless expression on her face.
“Ti onw’t rokw,” her words were garbled and non-sensical.
“Why can’t I understand you?” Sonia asked. “Who are you?”
“Rmeuni. Npissrce fo Latnaist. Het elas sah relaayd eneb orebkn. I ma utske.”
“Interesting. Very interesting,” said a new voice, and Aurum emerged from the shadows. “Servus, did you lead her down here?”
The automaton blinked once.
Sonia almost let go of the sword, but Aurum threw out her hands. “Nonono! Don’t let go. Your contact with the sword is the only thing allowing me to see her.”
“Her?” Sonia’s eyes widened. “You mean, you can see her too? I am… I am not crazy?”
“I’ve sensed a strange presence ever since you’ve come here,” Aurum continued, approaching the figure. “But I never imagined…”
The figure didn’t seem to notice her. She just kept staring at Sonia.
Aurum didn’t seem to care. She grabbed a book from who knew where and began flipping through it. “If I’m not mistaken, that sword was the one used to seal away the Truth all those years ago, so if you touching it has summoned this spirit, then…”
Sonia had no idea what she was muttering about.
The dragon flipped the book to a specific page and held the book up to the figure’s face. “Yes!” she continued, laughing in near hysterics. “I can’t believe it. Yes!”
“What?” Sonia asked, growing nervous.
“Can you understand her?” Aurum insisted. “Do you know what she’s saying?”
“I… I-no, it is, it is just gibberish.” Sonia shook her head. “What is going on?”
“That sword, and that spirit, are very powerful,” Aurum said. “They could help us find the Truth.”
“The Truth?” Sonia blinked. “I am so confused.”
“You may be a vessel for an ancient hero,” Aurum said plainly. “That hero.” She pointed a long, red fingernail to the figure. “Tell me, do you know anyone who calls himself a… oh, what was it?” she muttered, glancing down at the page again. “Ah yes, a ‘warlock’?
“Gil!” Sonia’s eyes widened. “He’s my… my friend.”
Aurum practically jumped in the air, then grabbed Sonia by the shoulders. “Would you allow me to perform an experiment?”
“I… uh…”
“You won’t be in any danger. At least,” she blinked, “I don’t think you will.”
“What are you going to do?”
“Communicate with it. But I need your cooperation.”
“Al… right.”
This time she did jump into the air, then grabbed Servus’ hands and spun him around. He looked decidedly nonplussed. “I need a witch,” she said, half to herself. “A proper witch. I know! I’ll call Cindy. I… hope she’s not in bed yet.” She whipped back around to Sonia. “Could you meet us in the main room in twenty minutes?”
Sonia nodded numbly. She had absolutely no idea what was going on. And here she was about to be a guinea pig to two women she barely knew. Sonia wished that Niko wasn’t in the hospital, that she wasn’t surrounded by strangers, and that her damned head wasn’t trying to kill her. She almost collapsed right then and there from the stress of it all.
But then she saw the figure staring at her, a concerned expression on her face. “Why are you following me?” she asked. The figure did not respond, yet with a start, Sonia realized that now she might have a chance to get some answers. She just had to keep going a little while longer. As scary as it was, she had to put her life in Cindy and Aurum’s hands.
By the time she found her way out of the depths of Aurum’s hoard and back up to the library, Cindy was already there, her pajama bottoms peeking out from under her coat. She looked grumpy, but curious, and had apparently already been briefed on the circumstances. When Sonia emerged from the back rooms, Cindy was down on the floor, drawing an ornate circular design with chalk while Aurum was scrambling to and fro with a book in each hand, muttering half to Cindy and half to herself.
“There you are!” Aurum grinned, as she saw her enter. “Are you about ready, Cindy?”
“You’re not very patient, are you?” Cindy replied as she bit her lip in concentration.
“I can’t help it,” Aurum beamed, her glasses sliding an inch down her nose. “I never thought I’d get an opportunity like this. Imagine! The chance to speak to an actual Atlantean, especially one who was so close to the Truth.”
“Why didn’t you just ask Lucius to help then? I know he’d be more than interested.”
“Because he can’t make a magic circle.”
“Excuse me,” Sonia interrupted. “But did you just say ‘Atlantean’?”
Aurum approached her, drawing her closer to the chalk circle. All of this was frankly seeming more than a little insane to Sonia.
“Yes, dear. That’s where the sword is from.”
Sonia didn’t know why she spoke next, she had never told anyone about her dreams, not even Gil. “I’ve been having dreams, about lights beneath the sea. Like city.”
The librarian’s eyes grew so wide that Sonia was afraid that might pop right out of her skull. “Have you now?” she asked. “That’s brilliant. See, Cindy? I told you, didn’t I?”
“Whatever you say.” Cindy stood, and dusted off her hands. “Alright, it’s all ready.”
“What are you planning on doing?” Sonia hesitated.
“Just a magic-assisted trance-state,” Aurum waved the question off as if a “magic-assisted trance-state” was a perfectly normal response. “Sit right here in the middle of the circle, close your eyes, and listen to my voice.”
She did as she was told.
“Cindy, the incense please.”
Cindy snapped her fingers, and the candles around the circle came to life as a strong, musky smell filled Sonia’s nose. She closed her eyes, and Aurum began to speak.
She talked in a low, soothing voice, and as Sonia listened the incense began to make her feel light-headed. Cindy righted her once as she almost swayed into the candles. And then, at some point, she was someplace else.
It was one of her dreams. Sonia floated, a few feet above the water of an endless ocean. Below the surface, hundreds of blue and purple lights were coming to life. She watched them for a moment, mesmerized. But then, something happened which had never before occurred in one of her dreams. Someone spoke.
“It’s beautiful, isn’t it?”
Sonia looked down, and much to her surprise, replacing her reflection in the water was the woman, the figure who had followed her for months now.
“I haven’t seen those lights in so many years.”
“Is it… Atlantis?” Sonia’s tongue finally unstuck. “Did you live there?”
“Aye.” The figure nodded, her pale face glowing in the depths of the water. “My name is Muirne, Princess of Atlantis.”
“Aurum… er, friend of mine thinks that you are… hero of some kind.”
“I don’t know about that,” Muirne smiled sadly. “When you’re responsible for the destruction of an entire continent, most people don’t call you a ‘hero’.”
“What happened?”
She took a breath in, slowly. “My compatriot, a warlock named Gilveidan, and I faced a terrible evil, and in the process of sealing it away, sank the whole continent of Lemuria under the sea. Those lights you see? No one has lit them, they come to life as soon as the sun sets, automatically. They’re the last remnant of a great empire. Just ghosts, nothing more.”
But Sonia hadn’t even heard many of her words. “Gilveidan,” she said, instead. “You… know him?”
“Aye. And you seem to as well.”
“He’s my friend. He is just normal boy named Gil Trenton though. He likes to pretend he is powerful wizard.” Sonia smiled at the thought, before a frown crept back into her features. “But, he isn’t pretending, is he?”
“The man you know is not Gil Trenton. That boy died years ago. Gilveidan is just… using his body.”
Sonia looked down at the lights for a second. She knew that something had happened to that dorky, asthmatic boy she’d met all those years ago in that cave. Now she finally took a second to mourn Gil Trenton, probably the only person who ever had.
“I… am sorry,” Muirne said. “But you know what has to happen now, don’t you?”
“Gil Trenton was Gilveidan’s vessel,” Sonia replied. “And I’m yours.”
“It should have happened years ago,” Muirne confessed. “Before you’d had time to grow up, form wishes and dreams and friendships. That’s why your head feels like it’s going to split in two. You weren’t meant to last this long. If you go on much longer, you’ll die. And I can’t let that happen.”
Sonia hesitated. “I… I understand. It’s just that… I don’t want to go.”
Muirne blinked in sympathy. “None of us do. And I have no right to tell you what to feel. But Gilveidan is lost, I can feel it. And I know that I can save him.”
Drawing in a shaky breath, Sonia let out a small, choked noise. “I know,” she said. “I am not strong enough. I can’t do anything. But you can. Is it…?” she implored the water. “Is it selfish to keep hanging on? Even when you know it’s over?”
“Not at all.”
Sonia sobbed, her tears forming ripples on the ocean’s surface, making the lights dance. “Just. Promise me one thing.”
“Anything,” Muirne said.
“Tell Gil that I… I—” she broke off into a sob. She hugged herself, alone in this dark void. Would she be here forever? Alone, lost, with only the ghost lights for company?
Muirne nodded. She understood what Sonia meant. “I will. I promise.”
“Okay.” Sonia took one last, shuttering breath. “I’m ready.”
“Then come to me,” Muirne told her.
And as she had tried to do so many times in her dreams, Sonia reached down towards the water, towards the lights so far below as Muirne reached up to meet her. But this time she got closer, closer. Her hand broke the surface…
And everything stopped. From a long ways away, back in the library, the smell of incense burning her throat, she felt herself being stripped away. Her fears, desires, feelings, everything, consumed by a soul much stronger than her own.
And then there was nothing. For a time, there was void, and dark, and cold.
But through the nothing came a flash of red hair, and a voice:
“Do not be afraid. Follow me.”
~~ o ~~
Cindy, Aurum, and Servus watched Sonia for a good hour. Suddenly, the girl began to spasm, her eyes rolling back into her head. “Aurum, what’s happening?” Cindy stood.
“I… I don’t…”
But she didn’t have a chance to finish. Because just then, Sonia stopped, and lay still for a moment. Then, she lifted her head, and opened her eyes. They could tell immediately that she was not Sonia anymore.
But who was she? The answer came from a most unexpected place. Servus, who had never before done much of anything of his own accord or uttered a single word, kneeled in front of her, blinked once, and nearly smiled.
“Muirne.”
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learningrendezvous · 6 years
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All About Food
EVOLUTION OF ORGANIC: THE STORY OF THE ORGANIC MOVEMENT
Directed by Mark Kitchell
The story of organic agriculture, told by those in California who built the movement.
EVOLUTION OF ORGANIC, which brings us the story of organic agriculture, told by those who built the movement. A motley crew of back-to-the-landers, spiritual seekers and farmers' sons and daughters rejected modern chemical farming and set out to invent organic alternatives. The movement grew from a small band of rebels to a cultural transformation in the way we grow and eat food. By now organic has mainstreamed, become both an industry oriented toward bringing organic to all people, and a movement that has realized a vision of sustainable agriculture.
This is not just a history, but looks forward to exciting and important futures: the next generation who are broadening organic; what lies "beyond organic"; and carbon farming and sequestration as a solution to climate change -- maybe the best news on the planet.
The film is divided into four "acts".
Act I: Origins - Looks at the beginning of the organic movement in California when the 60s counter-culture moved back to the land.
Act 2: Building Organic - Follows the development of increasingly effective organic farming techniques concentrating on the soil and the microbial life within it.
Act 3: Mainstreaming Organic - Organic booms, growing 20% annually for two decades.
Act 4: Organic Futures - The next generation of organic farmers as well as carbon farming and sequestering carbon dioxide hold out great hope for combating climate change.
DVD / 2017 / (Grades 10-12, College, Adults) / 86 minutes
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The deep history of cooperatives in America -- the country's longest-surviving alternative economic system.
FOOD FOR CHANGE looks at the current resurgence of food cooperatives in America and their unique historic place in the economic and political landscape. Born in the heartland, cooperatives are seen as the middle path between Wall Street and Socialism.
The film profiles several food co-ops that have revived neighborhoods and communities - right in the shadows of corporate agribusinesses and supermarket chains. It's an inspiring example of community-centered economies thriving in an age of globalization.
DVD / 2016 / (Grades 7-12, College, Adults) / 82 minutes
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Looks at the workings of a highly profitable supermarket, Brooklyn's Park Slope Food Coop, which for 44 years has been a shining example of a successful alternative economic system at work.
FOOD COOP takes us deep into the belly of the Park Slope Food Coop, one of America's oldest cooperative food supermarkets, with a healthy dose of insight and wit.
Nestled deep in New York City, which, for many, exemplifies both the glory and the horrors of the capitalist spirit, you can find this highly prosperous institution, just as American and certainly more efficient than Wall Street, but whose objective is entirely non-profit. Working against everything that defines "The American Way of Life," the basic principles of the Park Slope Food Coop are simple: each of its 16,000 members work 2.75 hours per month to earn the right to buy the best food in New York at incredibly low prices. This Brooklyn coop founded in 1973 is probably the best implemented socialist experience in the United States.
Through FOOD COOP, you will see this institution come to life and witness how the enthusiasm that animates the Park Slope Food Coop demonstrates a potential for change; how the coop's mode of participation viscerally teaches democracy to those who take part in its activities.
DVD / 2015 / (Grades 7-12, College, Adults) / 97 minutes
JUST EAT IT: A FOOD WASTE STORY
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Filmmakers and food lovers Jen and Grant dive into the issue of food waste from farm, through retail, all the way to the back of their own fridge.
We all love food. As a society, we devour countless cooking shows, culinary magazines and foodie blogs. So how could we possibly be throwing nearly 50% of it in the trash?
Filmmakers and food lovers Jen and Grant dive into the issue of waste from farm, through retail, all the way to the back of their own fridge. After catching a glimpse of the billions of dollars of good food that is tossed each year in North America, they pledge to quit grocery shopping cold turkey and survive only on foods that would otherwise be thrown away. In a nation where one in 10 people is food insecure, the images they capture of squandered groceries are both shocking and strangely compelling. But as Grant's addictive personality turns full tilt towards food rescue, the "thrill of the find" has unexpected consequences.
Featuring interviews with TED lecturer, author and activist Tristram Stuart, acclaimed author Jonathan Bloom, and food/agriculture scientist Dana Gunders, JUST EAT IT looks at our systemic obsession with expiration dates, perfect produce and portion sizes, and reveals the core of this seemingly insignificant issue that is having devastating consequences around the globe. JUST EAT IT brings farmers, retailers, inspiring organizations, and consumers to the table in a cinematic story that is equal parts education and delicious entertainment.
DVD / 2014 / (Grades 7-12, College, Adult) / 73 minutes
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How are citizens transforming local food systems? How are innovators changing the way children eat in schools? How do we talk about culture, identity and responsibility through the lens of food and health?
LUNCH LOVE COMMUNITY is a beautiful and engaging story of how a diverse group of pioneering parents and food advocates came together to tackle food reform and food justice in the schools and neighborhoods of Berkeley, CA.
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DVD ( Closed Captioned) / 2014 / (Grades 7-12, College, Adult) / 78 minutes
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Director Ian Cheney journeys from Shanghai to New York to the American Midwest and beyond to uncover the origins of this iconic dish, turning up surprising revelations and a host of humorous characters along the way. Told with the verve of a good detective story, THE SEARCH FOR GENERAL TSO is as much about food as it is a tale of the American immigrant experience.
DVD / 2014 / (Grades 7-12, College, Adults) / 73 minutes
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Directed by Ted Remerowski
Examines the complex and controversial world of today's exploding organic food industry.
The last ten years have seen a phenomenal explosion in the organic food movement as it has moved from niche market to mainstream. Today, it is the fastest growing segment of the food industry attracting all of the major food corporations. THE NEW GREEN GIANTS looks at a number of these new and old organic corporations and shows how they are managing, or in some cases, failing to live up to the idealistic dreams first espoused by the back-to-the land folk of the late sixties and early seventies.
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Among those featured are: Gary Hirshberg/Stonyfield Farms, Steve Demos/Silk, Michael Potter/Eden Foods, Maggie Brown/Swanton Berry Farm, George Siemon/Organic Valley, Arran Stephens/Nature's Path, Myra Goodman/Earthbound, and Dick Peixoto/Lakeside Organic.
DVD / 2013 / (Grades 10-12, College, Adult) / 47 minutes
FUTURE FOOD: BIG OR SMALL? (USA)
Directed by Alex Gabbay
What's the best method of growing food for a hungry population of 9.5 billion people: Big, or small?
In the USA alone there are approximately 5 million fewer farmers today than there were in the 1930s. Economies of scale suggests that bigger is better when it comes to feeding a hungry planet. But bigger often requires mechanization and compromise, such as new strains of E. coli bacteria and rising obesity. Often, big also requires growing the same crop varieties.
Many countries are realizing there is a price to "big" that's not factored in at the checkout counter and, as a consequence, a "small farmer" revolution is unfolding in many rich countries including the US. What's the best method of growing food for a hungry population of 9.5 billion people? Big, or small?
DVD / 2012 / (Grades 7-12, College, Adult) / 29 minutes
FUTURE FOOD: FAT OR SKINNY? (INDIA)
Directed by Arjun Pandey
The people of India are faced with a choice: indulge in a Western-style fast food diet, or embrace healthy and indigenous alternatives.
Everyday, as India awakes, 1.2 billion people need to be fed. By 2050 it could be 1.7 billion. Half a billion small scale farmers supply most of India's food. Traditionally, Indians have eaten the healthy cuisine of India's 29 states, but as people move to the cities there's a growing demand for fast processed food, the so-called 'junk food' accused of causing obesity and chronic health problems.
Now India is a country on the edge of two possible futures: a future that's well fed and healthy; or a future with Western diets and Western obesity. With so many hungry people to feed, is it possible to eat in ways that are nutritionally and environmentally sustainable? What role do governments have to play in creating economic incentives for sustainable diets?
DVD / 2012 / (Grades 7-12, College, Adult) / 29 minutes
FUTURE FOOD: FOOD OR FUEL? (KENYA)
Directed by Christine Kinyanjui
Kenyan farmer Moses Shaha journeys through the Tana Delta, where farmers are starting to grow jatropha, a biofuel crop.
While Africa is short of food, the world is running short of fuel. Until now the fuels that power prosperity have been mostly coal, oil and gas. But these fossil fuels can pollute, and are running short, whereas new technology means cars, even power grids, can run on fuels from crops like ethanol from corn or sugar cane. It's been estimated world demand for biofuels over 20 years will need an area one and a half times the size of Kenya.
Kenyan Farmer and campaigner Moses Shaha is cynical about biofuels. He journeys through the Tana Delta, where farmers are starting to grow jatropha, a biofuel crop, to understand if is a threat to farming land and food security as he fears, or if biofuels can in fact inspire innovation and help the environment long-term.
DVD / 2012 / (Grades 7-12, College, Adult) / 29 minutes
FUTURE FOOD: NEAR OR FAR? (NIGERIA)
Directed by Remi Vaughan Richards
The Nigerian Minister for Agriculture wants to ensure Nigerians eat food grown in Nigeria.
The proponents of globalization suggest we buy our food from the cheapest sources, no matter where in the world that might be. Now that food prices are rising again, countries rich and poor have begun to reconsider the price of imported food and many governments, from Brazil to Micronesia, are setting quotas in support of local food production.
Nigeria, the world's seventh most populous country, is one of the world's largest food importers. The charismatic Akinwunmi Ayo Adesina, Nigerian Minister for Agriculture, believes it is his job to ensure Nigerians eat food grown in Nigeria. Experts say the Minister's plans could be a model for other African nations. But do people really want to eat only food grown at home? What impact do food policies have on the local economy and local diets? And in a globalized world, is self-sufficiency really the answer?
DVD / 2012 / (Grades 7-12, College, Adult) / 29 minutes
FUTURE FOOD: OLD OR NEW? (PERU)
Directed by Ernesto Cabello
In Lima, Peru, a new generation of top chefs are cooking with traditional ingredients and supporting traditional livelihoods.
The very future of food -- and farming -- is being re-imagined in a city where nobody dined out 20 years ago, where there is no national tradition of gastronomy, and where there is considerable malnutrition. But in the capital of Peru, a city not so long ago wracked by Shining Path terrorist violence, the top chefs -- men and women like Gaston Acurio, Javier Wong and Pedro Miguel Schiaffino -- believe gastronomy can achieve social justice.
Can this model really meet the challenge of providing enough food for 9.5 billion people by 2050? Scientists at Lima's agricultural university say we just can't afford to ignore the new models of industrial agriculture in favor of traditional methods. Is there room in the mix for the old and the new?
DVD / 2012 / (Grades 7-12, College, Adult) / 29 minutes
FUTURE FOOD: STAY OR GO? (CHINA)
Directed by Alex Gabbay
Who will grow China's food as young people leave the countryside for the cities?
In many remote areas of China young people have little choice but to stay on the land, and yet they may face a destitute future, with millions of farmworkers in China earning less than two dollars a day. Although there are some exceptions, farming is not generally seen as a "sexy" career choice.
The reality is that in China and around the world, young people are fleeing the countryside and moving to the big cities. Who will grow the food that feeds future generations? How can young people be convinced that farming is a good option? Californian-born Rand and his wife Sherry are the founders of Resonance China, a social media agency in Shanghai. They use the internet to create and identify trends and tricks that can create a buzz for global brands. FUTURE FOOD sets Resonance a task: can they make farming popular with young people?
DVD / 2012 / (Grades 7-12, College, Adult) / 29 minutes
PLANEAT
Directed by Shelley Lee Davies, Or Shlomi
Makes the case for a plant-based diet which is good for our bodies, good for the environment and mitigates climate change.
Where have we gone wrong? Why has the death rate from heart disease and cancer exploded in recent times? Why are the ice caps melting, the oceans dying and the forests being cut down as we produce the food necessary to support our burgeoning populations?
Against a backdrop of colorful and delicious food grown by organic farmers and prepared in the kitchens of world-famous chefs, PLANEAT for the first time brings together the ground-breaking studies of three prominent scientists who have made it their life's work to answer these questions. Dr. T. Colin Campbell in China by exploring the link between diet and disease, Dr. Caldwell Esselstyn's use of nutrition to treat chronically ill heart disease patients, and Professor Gidon Eshel's investigations into how our food choices contribute to global warming, wasteful land use and lifeless oceans.
PLANEAT inspires you to make the right food choices: choices that can dramatically reduce your risk of heart disease and cancer, protect our environment and make our planet sustainable while celebrating the joys of food.
DVD / 2011 / (Grades 7-9, College, Adult) / 72 minutes
KING CORN (CLASSROOM VERSION)
Directed by Aaron Woolf
Classroom version of classic film about how two friends uncover the devastating impact of corn on the environment, public health and family farms.
KING CORN is a feature documentary about two friends, one acre of corn, and the subsidized crop that drives our fast-food nation.
In KING CORN, Ian Cheney and Curt Ellis, best friends from college on the East Coast, move to the heartland to learn where their food comes from. With the help of friendly neighbors, genetically modified seeds, and powerful herbicides, they plant and grow a bumper crop of America's most-productive, most-subsidized grain on one acre of Iowa soil. But when they try to follow their pile of corn into the food system, what they find raises troubling questions about how we eat - and how we farm.
Features Michael Pollan, author of The Omnivore's Dilemma, and Earl Butz, former US Secretary of Agriculture.
This disc also includes the new companion film, BIG RIVER, on the environmental consequences of industrial agriculture.
DVD (Closed Captioned) / 2009 / (Grades 8-12, College, Adult) / 50 minutes
GOOD FOOD
Directed by Mark Dworkin, Melissa Young
An intimate look at the farmers, ranchers, and businesses that are creating a more sustainable food system in the Pacific Northwest.
Something remarkable is happening in the fields and orchards of the Pacific Northwest. After leaving the land for decades, family farmers are making a comeback. They are growing much healthier food, and more food per acre, while using less energy and water than factory farms. And most of this food is organic.
For decades Northwest agriculture was focused on a few big crops for export. But climate change and the end of cheap energy mean that each region needs to produce more of its own food and to grow it more sustainably. Good Food visits farmers, farmers' markets, distributors, stores, restaurants and public officials who are developing a more sustainable food system for all.
DVD (Color, Closed Captioned) / 2008 / (Grades 7-12, College, Adult) / 73 minutes
DECONSTRUCTING SUPPER: IS YOUR FOOD SAFE?
A leading chef investigates food safety in the age of GMOs and industrial agriculture.
Ripe tomato salad. Creamy chicken soup. Grilled westcoast salmon.
Dinner is served.
But what's in our food and how is it grown?
Renowned chef John Bishop leads viewers on an eye-opening and engaging journey into the billion-dollar battle to control global food production. Starting with a gourmet meal in his five-star restaurant, Bishop travels the world -- from farmer's fields to biotech laboratories to supermarket aisles -- on a personal quest to find out what our food choices are.
With a hearty appetite for food and information, chef Bishop explores the politics and ethics of food. He discovers that 70% of processed foods on supermarket shelves in North America contain genetically modified ingredients. The handful of biotech companies who control genetically modified seeds claim this is the only way to feed the world's growing population. But are these foods safe? Are there other, less risky ways to feed ourselves? Our chef finds answers to these compelling questions and more.
From North America to Great Britain to India and back, John Bishop shares fascinating conversations and mouth-watering feasts with farmers, such as Michael Ableman, scientists and activists, such as Vandana Shiva. We see the actual transfer of DNA from bacteria into canola plants, and meet Canadian farmer Percy Schmeiser who is battling the giant Monsanto Corporation. We learn startling information about the milk we drink in North America and meet Indian farmers and activists fighting to keep traditional farming practices alive.
Deconstructing Supper is a ride every contemporary eater will want to take -- a thought-provoking and entertaining journey into the revolution in modern food production, and its effects on our lives.
DVD (Color, Closed Captioned) / 2002 / (Grades 7-12, College, Adult) / 48 minutes
http://www.learningemall.com/News/Food_1804.html
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New Post has been published on Healthy Cooking Review
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Kitchen Master OneTouch Electric Mini Prep Processor
FOR ME.
WE HAVE A FOR M LITTLE GUIDE TO DO ALL L OF THAT REP WORK FOR YOU SO THAT YOU WIND UP EATING SO MANY MORE VEGETABLES AND YOUR COOKING WILL BE ABSOLUTELY SO GREAT.
I WANT TO TELL YOU, WE WAN HAVE A GREAT DEAL IN SEPTEMBER, EVERY WEEKEND IN SEPTEMBER, ALL ITEMS ARE ON FLEXPAYS.
HOW COOL IS THAT? INTEREST-FREE PAYMENT IN AND THAT MEANS YOU CAN SHOP GUILT FREE AND ALL OF THE PLEASURE IS OF TH YOURS! WE ARE SO GLAD THIS IS A COOL LITTLE GADGET.
I AM ALL ABOUT EVERYTHING BEING EASIER BEING IN THE KITCHEN.
ND IF THINGS ARE EASIER IN ADDITION I'M A ALIVE OR LIKELY BE THERE.
AND THIS LITTLE GUY IS A LOT MORE LIKELY TO GET ME THERE.
AND THIS IS THE KITCHEN MASTER ONE TOUCH ELECTRIC MINI PROGRAM PROCESSOR.
YOU THINK THAT IT IS A FULL-SIZE FOOD PROCESSOR BUT I PUT MY HAND NEXT TO IT AND YOU ARE LIKE OH THAT'S A FOOD PROCESSOR BUT IT FO THE SIZE OF YOUR HAND.
THIS IS JUST A ONE TOUCH MINI PREP GOT IT PREPS AND CHOPS AND GRADES AND YOUR CHEESE, IT ACTUALLY WHIPS THE CREAM AND WE HAVE TAKEN FIVE DOLLARS OFF.
THREE FLAGS THEY.
WERE AMAZED AT THIS HE GOT YOU CAN GET THE ZONE FOR $11 AND CHANGE AND YOU CAN GET THIS FOR RESHAPING.
WE HAVE RESH BLACK RED GREEN AND BLAC WHITE BUT IT'S ALL ABOUT HOW WELL WORKS! AND A LOT OF PEOPLE UP AND CALLING IN.
WE HAVE A GREAT PRESSURE WORKER, AND IF EITHER HSN.
COM TO ORDER YOURS YOU WILL BE REALLY REALLY HAPPY NOW JON FLORELL IS HERE HEY JOHN! THIS IS A COOL GADGET AND I HAVE YET TO SEE IT BECAUSE I'M JUST LOOKING AT IT >>GUEST: WITH THE WITH THIS LITTLE GADGET IT'S LIKE A MINI I LIKE TO CALL IT A MINI MINCER.
INSOMUCH MORE THAN A INS FOOD PROCESSOR.
IT IS F SO SIMPLE, IT IS SO SO S SMALL AND I WANT YOU TO NOTICE I'M GOING FOR MY HANDOUT, IT LITERALLY FITS IN THE PALM OF MY HAND.
THAT'S HOW SMALL IT IS THE DOT THAT'S HOW SMALL THE FOOTPRINT IS.
BUT IT HAS A 150 W MOTOR.
NOW I HAVE ALL THE INGREDIENTS WERE FRESH SALSA.
EVEN USE SALSA.
WHATEVER INGREDIENT YOU WANT.
AND SALSA IS LIKE THE ONE NUMBER ONE CONDIMENT SOLD THROUGHOUT THE COUNTRY.
WITH THE EYES HAVE FRESH? YEARS ARE SIMPLE IT IS.
IT IS A ONE TOUCH, ALL YOU A O HAVE TO DO IS REST [INAUDIBLE] IT DOES THE WORK FOR IT YOU.
WITH THE 100 FD WHAT MOULDER YOU DECIDE HOW THEY YOU WANT YOUR THOUGHT SALSA TO BE.
TH ALL YOU DO IS PRESS DOWN AND THEN RELEASE.
THEN RELEASE THE LID AND LOOK AT THIS AND EVERYTHING COMES OUT YEARS THE BLADES.
THIS IS WHAT DOES ALL THE WORK.
THIS IS WHERE THE MAGIC HAPPENS.
THOSE BLADES ARE SHARP, BUT IT DOES OVERLOOK WORK.
ELIGIBILITY THIS.
LOOK AT THIS FRESH SALSA! >>HOST: FRESH SALSA >>GUEST: FRESH INGREDIENTS IN UGANDA SMALL THAT.
DOES THE SMELL OF THAT ALONE IT MAKES YOUR MOUTH WATER! AT THE COOL PART ABOUT THIS MINI MINCER OR FOOD CHOPPER.
NOT ONLY IS IT MALL AND POWERFUL, YOU CAN DO MORE THIS MACHINE AND WHO WANT TO DRAG OUT A HEAVY FOOD PROCESSOR A TO MARK WE ALL HAVE THOSE AND THEY'RE USUALLY TOP SHELF OF THE GARAGE BECAUSE THERE'S NO STORAGE OF THE KITCHEN.
I HAVE ONE CLOVE OF GARLIC IN YOUR.
YOU CAN DO ONE CLOVE OF IT AT A TIME IF YOU LIKE.
ALL YOU HAVE TO DO IS PRESS A WOMAN SIT OR CHOP YOUR GARLIC.
OR YOU CAN DO AS MUCH AS YOU LIKE, ONE CLOVE A OR EVEN DOABLE ANTHOLOGY LIKE HE GOT I WILL PUT A FULL HANDFUL IN YOUR AND YOU CAN DO AS MUCH OR AS LITTLE AS YOU LIKE [INAUDIBLE] PRESS THE BUTTON AND SEE HOW FAST I GOES TO WORK.
HERE'S THE COOL PART ABOUT IT AND YOU WILL DO MORE WORK WITH THIS OR MORE THINGS WITH THIS THING YOU'D EVER THINK OF WITHOUT A HEAVY FOOD PROCESSOR.
BUT A LITTLE BUTTER IN HERE, AND WE ARE GOING TO MAKE HOMEMADE FRESH EHRLICH BUTTER WITH CILANTRO OR PARSLEY.
AND WILL PUT THE LID BACK ON, AND AGAIN.
GARLIC BUTTER FRESH IF YOU'VE EVER HAD UNDER NEVER HAD IT IS AMAZING! WAS GET THAT BUTTER DOWN IN THEIR AND I WILL TELL YOU WHAT WHAT–THERE.
YOU CAN WHA MAKE A PRESSURE SOLVENT AGAIN.
HOW AGAIN OR HOW MUCH OR HOW LITTLE YOU LIKE THAT THE LIKE THAT MEASUREMENT USER MACHINE FOR.
THE BEST PART IS THAT IT COMES WITH ALL THE ATTACHMENTS, [READING] THOUGH I HAVE THE WHIPPING BLADE IN THIS ONE AND IF YOU CAN SEE THIS WITH A WAY TO DOES A FANTASTIC JOB.
I HAVE EVEN USE COLD SKIM MILK AND YOU CAN MAKE WITH GREENBAUM ALL YOU HAVE G TO DO IS PUSH THE BUTTON.
BUTTON.
— CALLED WHAT GREEN– COLD WHIPPED CREAM >>GUEST: IF YOU LIKE THE ARTIFICIAL SWEETENERS AR YOU CAN USE THAT IN YOU THERE AND YOU ALL YOU DO IS PUSH THE BUTTON OR IS AND IN THE MATTER OF SECONDS HAVE WHIPPED CREAM DONE IN THE MATTER SAID SECOND.
I'M GOING TO PUT A LITTLE BIT AGO GOING HERE AND WE ARE GOING TO MAKE A LITTLE BIT OF CHOCOLATE MOUSSE REAL QUICK.
THAT IS THE PART THAT 150 W MOTOR.
AND AGAIN, YOU PRESS ON A BOTTOM– BUTTON THE MOTOR DOES THE WORK FOR YOU.
IT'S BEEN THAT WHIPPING BLADE SO FAST THAT IN LITERALLY THAT I SECONDS YOU CAN HAVE SEC YOUR LITTLE CHOCOLATE MOUSSE.
>>HOST: YOU CAN USE SKIM MILK, YOU CAN USE SUGAR-FREE, USE WHATEVER FLAVOR YOU LIKE THAT'S A REALLY GREAT LOW-CALORIE DESSERT.
>>GUEST: LOOK AT THE CONSISTENCY!, HOT AS IT DO THAT THAT'S AMAZING? >>GUEST: AND WE WILL >>G TOSS ON THESE BERRIES TO OFF WITH THIS.
>>HOST: ALL MY GOODNESS! THIS IS LIKE A POWERHOUSE RIGHT HERE! >>GUEST: IT REALLY IS.
CALLING YOU DO NOT HAVE TO DRAG OUT AND YOU TO D DON'T HAVE TO DO THE WHIPPING.
"NIDO" HAVE W TO USE ANY OTHER BIG OLDER MACHINES THIS IS A WORK! >>GUEST: THIS IS ALL THE WORK FOR YOU.
YOU'RE GOING TO LOVE THIS PART OF IT BECAUSE I USE THIS MORE THAN SHOPPING.
BECAUSE I SLICE A LOT OF VEGETABLES.
YOU TAKE VE THE JOB LAYOUT, OKAY? THIS FITS RIGHT, TOP.
THIS IS REVERSIBLE THIS LITTLE GRATING BLAKELY YOU HAVE GREAT ANXIETY AND SLICING SITE.
AND A IF YOU HAVE USED ONE OF THOSE FORESIGHTED KNUCKLE BUTCHER GRADERS–FOUR SIDED– GRATERS.
THE SID BEST PART ABOUT THIS EVERYBODY'S USE ONE OF THESE YOU BARK YOUR THES NAILS AND KNUCKLES ON NA IT.
YOUR FINGERS NEVER GET CLOSE OF THIS YOU JUST PUT YOUR CHEESE AND ON THE TOP.
WE WILL ON PUSH DOWN ON THE BUTTON AND LOOK AT THIS! >>HOST: ALL MY GOSH! >>GUEST: [INAUDIBLE] THE REGIME DOES THE WORK THAT COMES OUT THE CHUTE AND YOU CAN MAKE BUCKET LOADS OF GRATED CHEESE WITH THIS.
AGAIN, LIKE I SAID YOUR FINGERS I SA NEVER GET CLOSE TO THE BLADE.
[INAUDIBLE] AGAIN QUICK, SAFE, FAST, EASY.
THE POWER OF THE MOTOR DOESN'T WORK.
A 150 W MOTOR IN THIS.
AGAIN, IT IS THE SIZE OF MY HAND! IT WILL FIT ON YOUR KITCHEN COUNTERTOP AND IS ALMOST NOTHING! H WOW THAT SHOOTER, THIS, I HAVE NEVER SEEN ANY KIND OF CHOPPER LIKE THAT! THAT REALLY MAKES IT UNBELIEVABLE! YOU IT CAN DO WOULD NOT CHOSE >>HOST:, SHE GIVES HIM? ERGO YOU CAN DO AS MUCH OR AS LITTLE AS YOU LIKE YOU ARE NOT LIMITED TO DESIGN THE BULL.
WITH THIS LITTLE SALAD WITH T AS LITTLE SHOOTER EVERYTHING ABOVE ISSUE, SO YOU CAN MAKE FULL OF PRETTY CHEESE AND ON SOCCER NIGHT YOU'RE SOCC GOING TO LOVE IT.
FOR YOUR TACOS, OR BRITO'S.
FOR YOUR NACHOS LIKE THIS.
I LOVE THAT WILL SAVE A LOT OF MONEY ON THE SLICE CHEESE YOU.
W HOW >>HOST: WITH HIS PRIZE BREAK AND THREE FLEX.
$11 TO GET HOME $11 TO G SERIOUSLY THIS IS ABSOLUTELY A NO-BRAINER INTEGRATED AS WELL ! THREE FLEX.
$11 TO GET HOME SERIOUSLY THIS IS ABSOLUTELY A NO-BRAINER INTEGRATED AS WELL ! >>GUEST: HERE IS HOW SIMPLE THIS IS TO CHANGE OVER WE ARE GOING TO FLIP THIS OVER AND SLICE OF IT.
BUT THE LID ON THE ISSUE, AND THEN THE WITH THIS ONE AGAIN PRESSED ON THE BUTTON OU LOG IS IN PLACE IT'S LO ONE TOUCH.
ALL YOU HAVE TO DO SUCH A BUTTON TO IT'S ONE TOUCH.
ALL YOU HAVE TO DO SUCH A HAVE T BUTTON.
BEFORE HE DO THAT, LET ME DO THIS THA REAL QUICK.
WITH THE CHOPPING BLADE IN HERE, WE HAVE TAKEN FROZEN BERRIES AND A LITTLE BE BIT OF GRAIN, AND WATCH THIS AND A LITTLE BIT T OF GRAIN, AND WATCH OF G THIS! PRESS AND FOR DESSERT YOU CAN MAKE YOUR ICE CREAM AND SECOND! THE LONGER YOU PRESS DOWN ON IT THE CREAMIER GETS.
IT DOES MORE WORK THAN THOSE MO BIG LECTURE MACHINES.
D AGAIN, COUNTERTOP AGAI SPACE IS AT A PREMIUM.
SPACE IS AT A PREMIUM.
[INAUDIBLE] >>HOST: ALL MY GOODNESS JUST BERRIES AND A JUST LITTLE THE DREAM! JUST BERRIES AND A LITTLE THE DREAM! >>GUEST: DOWNLOADER IS 150 W THOSE ARE SOLID BERRIES AND A LITTLE GREEN.
IT'S GOING GREE ABOUT THEIR JUST ABSOLUTELY BEAUTIFUL.
THIS IS THE WORK.
LOOKASIDE LIST, IS THAT LITERALLY ON MY HAND! — LOOK AT THE SIZE OF THIS THIS >>GUEST: ALL YOU DO IS PRESS ON THE BUTTON AND THE BLURRING DO THE THE WORK DO THE WORK.
AND YOU HAVE FRESH BERRIES WITH NO PRESERVATIVES NO ADDITIVES AND YOU HAVE FRESH BERRIES WITH NO PRESERVATIVES NO ADDITIVES.
AND ALL AD YOU ARE DOING IS TOUCHING THE TOP OF THE MACHINE.
IS TOUCHING THE TOP OF THE MACHINE.
>>HOST: THIS IS SO GOOD FOR DESSERT AND VALVE.
THIS ONE I THINK IS AMAZING.
WHILE.
IS.
! WHILE.
IS.
! >>GUEST: YOU CAN MAKE YOUR OWN PEANUT BUTTER, YOU CAN MAKE YOUR OWN ABUTTERS WITH THIS.
ABU LOOK AT THE CONSISTENCY! ALTHOUGH THIS LOOKS AMAZING! WHILE.
IS.
! >>GUEST: YOU CAN MAKE YOUR OWN PEANUT BUTTER, YOU CAN MAKE YOUR OWN ABUTTERS WITH THIS.
ABU LOOK AT THE CONSISTENCY! ALTHOUGH THIS LOOKS AMAZING! >>GUEST: THE WAY LOOKS S ONE THING, THE WAY ONE CASES IS ALL FRESH.
CAS IT'S ALL FRESH THAT THE BEST PART.
YOU KNOW YOU'RE EATING WHEN YOU MAKE A FRESH IBIS.
AND WILL DRIZZLE LITTLE CHOCOLATE OVER-THE-TOP! WILL DRIZZLE LITTLE CHOCOLATE OVER-THE-TOP! >>HOST: OH MY GOODNESS THERE YOU GO! OH MY GOODNESS THERE YOU GO! >>GUEST: THE THINGS HE ENJOYED THIS COMPARED TO THE BIG LECTURE GIGANTIC MACHINES OF THE POWER OF 151 MOTOR.
WE HAVE PUT ALMONDS IN YOUR.
TUALLY A CASH USING YOUR TWO.
ACTUALLY A CASH USING YOUR TWO.
[INAUDIBLE] YOU CAN MAKE YOUR PEANUT BUTTER AND THE FLAVOR S AMAZING AND YOU CAN MAKE IT AS CRUNCHY OR SMOOTH AS YOU LIKE AS CRUNCHY OR SMOOTH AS YOU LIKE.
PRESS ON THE BUTTON RESS ON THE BUTTON, THE FIRE IS GOING,.
ALL OF THIS POWER FITS IN THE PALM P OF YOUR HAND LETTERING ALL OF THIS POWER FITS A IN THE PALM OF YOUR HAND LETTERING.
— LETTERIN LITERALLY LITERALLY >>HOST: NOT ABUTTERS >> ARE EXPENSIVE ESPECIALLY WHEN YOU GET THEM IN STORE.
NOT ABUTTERS ST ARE EXPENSIVE ESPECIALLY WHEN YOU GET THEM IN STORE.
>>GUEST: COOKING OIL > OR HONEY FOR HONEY BUTTER.
THE LONGER YOU LEAVE IT ON THE LEAVE I CREAMIER COMES OUT! CR THE CREAMIER COMES OUT! >>HOST: THAT MADE OUR PHONE LINES GO NEVER DID ONE SET.
I GO STRAIGHT HSN.
COM TO GET YOURS.
$34.
95 IS THE LOWEST PRICE WE'VE EVER PRICE W OFFERED.
$11 AND CHANGE TO GET ON TOTAL.
CAUSE WE URGE IT IS SHIPPING AROUND YOU FOR FREE.
IS IS ONE YOU CAN KEEP OUT OF YOUR COUNTERTOP BECAUSE OF A SMALL FOOTPRINT.
LACK WHITE RED OR GREEN, AND IT GREAT YET TO GIVE ANYONE.
DO NOT WAIT UNTIL CHRISTMAS TO BE ABLE TO GET THAT.
THIS IS THE TIME TO GET IT NOW.
AND YOU'LL HAVE IT PAID OFF IN ITS $11 I TO GET HOME.
GARGOYLE TELL YOU HERE, THAT FRESH.
BUTTER BEFORE BEFORE >>GUEST: THIS SMELLS AMAZING, JASON IS A NOMINAL AND IT'S FRESH! THERE ARE NO PRESERVATIVES, NO ADDITIVES.
AND AGAIN, REMEMBER THE BEGINNING E TOLD THIS WAS A MIXER, GREATER WATCH THIS, BECAUSE AGAIN WORSE RADISH SOME OF THE TOUGHER THINGS YOU TOUG PRESS DOWN AND THE LONGER YOU PRESS DOWN HE FINER ELEMENTS THE FINE FINER ELEMENTS, THE FINE FINER THE SHOP.
IF YOU HAVE EVER HAD FRESH HAVE WORSE RADISH FOR IT IS EXPENSIVE THAT WAY — WORSE RADISH –HORSERADIS –HORSERADISH YOU PRESS ON EMBODIMENT OF THE ON WORK FOR YOU.
YOU WORK PRESS ON EMBODIMENT OF THE WORK FOR YOU.
>>GUEST: WE HAVE A >>GUE LITTLE CATCHUP YEAR AND WE COULD EVEN MAKE HER COCKTAIL SAUCE RIGHT COC HERE IN THE CONTAINER H WE ARE GOING TO SQUEEZE A LITTLE BIT OF THIS AND HERE.
AGAIN AGAIN, HE ALL YOU DO IS PRESS A BUTTON AND THE POWER BUT THAT MOTOR.
IT DOES TH THE WORK FOR YOU.
COCKTAIL SAUCES IN SECONDS, AND I WILL TELL YOU IT IS ON THAT WAY AND FIGURES NEVER GET CLOSE TO THOSE BLADES.
AND IT'S ON AND SECOND! AND FIGURES NEVER GET CLOSE TO THOSE BLADES.
AND IT'S ON AND SECOND! >>HOST: I HAVE NEVER >>H SEEN ANYONE MAKE HER COCKTAIL SAUCE! THIS MAKES A BIG DIFFERENCE! THE ONLY PLACE I'VE TH EVER HAD FRESH WORSE RADISH AT THAT IS AT THE VERY EXPENSIVE STEAK RESTAURANT AT THE VERY EXPENSIVE STEAK RESTAURANT.
WITH THE SHRIMP COCKTAIL.
IS A GREAT WAY TO GET A FRESH FLAVOR BUT YOU ARE NOT DRAGGING OUT YOUR GIANT FOOD PROCESSOR AND YOU ARE NOT USING A SEPARATE CHOPPER FREQUENTLY SIZED THAT YOU BUT YOU'RE NOT BUTTER, YOU GOT YOUR FIRST COCKTAIL SAUCE, ET HIS LIFE SCARED, SLICE CHEESE WITH CREAM, CHEE SALSA ALL-IN-ONE SMALL TABLETOP I MEAN IT REALLY IS A COOL PROCESSOR! I MEAN IT REALLY IS A COOL PROCESSOR! >>GUEST: YOU CAN BUY THESE PRIMITIVES ARE, TH AND YOU GET THESE AND Y THINGS LIKE COMMAS, EVEN BY THIS IN THE STORE, OU DON'T KNOW IT'S INSIDE THEIR.
YOU DON'T KNOW WHAT PRESERVATIVES OR ADDITIVES ARE IN THEIR.
WHEN YOU MAKE A FRESH RESULT, FRESH THESE, OU CAN ADD YOUR OWN VEGETABLE SOUP, ALL YOU DO IS PRESS A BUTTON DO 151 MOTOR DOESN'T WORK FOR YOU.
151 MOTOR DOESN'T WORK FOR YOU.
>>HOST: YOU CAN PUT ROASTED PEPPER GARLIC 51 MOTOR DOESN'T WORK FOR YOU.
>>HOST: YOU CAN PUT ROASTED PEPPER GARLIC >>GUEST: ROASTED PEPPER GARLIC AND I WILL TELL YOU IT'S A MATTER OF SECONDS.
YOUR OWN SECO FRESH DELICIOUS.
YOU FR CAN SEASON HOW YOU LIKE.
AT A LITTLE HELP AT DANIEL AND THEIR – JALAPENO FRESH INCENTIVES TO STORE INCE ABOUT A CONTAINER.
YOU MAKE A FRESHERS SELF.
DATE IS LESS AMAZING IS BETTER.
— COST LESS BE AND TASTES BETTER COST LESS AND TASTES BETTER, THAT TAKES YOU LESS THAT TIME.
WAS YOU CAN TIM KEEP THOSE INGREDIENTS AND AGAIN IN YOUR CUPBOARD.
WE ONLY HAVE ONE MET LAST TO GET THE ZEN.
WE HAVE ALREADY SOLD HUNDREDS AND HUNDREDS OF THESE I WOULD DO EXPRESS WOULD D ORDERING WE ARE SWAMPED RIGHT RIGHT NOW.
MANY OF YOU ARE SEEING ALL THE DEMONSTRATIONS INCLUDING THE NOT UTTER.
USER HSN ON APP APP.
EXPRESS ORDER.
AND RED WILL BE THE FIRST TO GO BE SURE TO GET THAT RED.
IF THAT'S SURE.
THAT SHOOTER SO COOL, I'VE NEVER SEEN THAT BEFORE! THAT SHOOTER B SO COOL, I'VE NEVER SEEN THAT BEFORE! >>GUEST: THIS IS ACTUALLY GOING TO DO ACT YOUR SLICING LET ME GRAB THE BALL REAL QUICK.
WATCH THIS, THIS IS A MONTHLY GRATED CHEESE WITH EARLIER.
NOW YOU'RE GOING TO DO YOUR SLICER AND DEVICES SLIC RIGHT INTO THE BULLET SO FAST! AGAIN ALL YOU DO IS PRESS A BUTTON.
AND YOU GET PERFECT SLICES FOR YOUR CUCUMBER SALAD.
>>HOST: THAT IS THE BEST! THAT IS THE BEST! >>GUEST: RIGHTS OF THE SALAD BOWL AND YOU CAN S DO AS MUCH OR LITTLE AS YOU LIKE.
BECAUSE THE LIMITATION THAT YOU HAVE WITH THIS I WAS THE SIZE OF THE BULL.
WHEN I PRESS ON HIS MIND OBLATE WATCH THIS.
IF YOU DO ANY CANNING OR FREEZING, YOU'RE GOING TO LOVE IT.
THE POWER OF THAT 150 W MOTOR DOESN'T WORK W FOR YOU.
ALL YOU IS E THE VEGETABLES DOWN THE CHUTE AND CELERY STALKS DONE IN SECONDS.
AND YOU CAN DO THINGS LIKE RADISHES AND YOU CAN LOAD UP ISSUE WITH LOAD THREE, FOUR, FIVE, SIX RADISHES.
EVEN WITH THOSE ON TOP OF THE SALAD.
IT DOESN'T WORK OR YOU! OR YOU! >>HOST: SECOND! RIOUSLY THAT'S AWESOME! IF YOU'RE NOT USING THAT ND NOT THAT SHOOTER COMES WITH IT.
IT REALLY IS FUN! IT REALLY IS FUN! FUN!, [LAUGHTER] FAST FRESH EVERYTHING YOU SAW STU.
THANK YOU SO MUCH JON FLORELL JON FLORELL!66400:17:18,667GOOD HSN.
COM TO GET.
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